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Cadbury Macaroons

I have been telling you all how much I love coconut for a while now. I’m sure you have been wondering when I was going to make the perfect coconut cookie- the macaroon. Well – I actually did a few weeks ago & I shared them over on Lil’Luna as part of Kristyn’s contributor team. I was been so excited to share them here- because any coconut lover knows that macaroons are the ultimate coconut goodie. I decided to top them with some White Chocolate Cadbury candy eggs – because I love them & buy every variety every Easter. YUM-O! These Cadbury Macaroons hardly lasted a 24 hours in this house.

You could use the milk chocolate eggs in the pastel colors or the dark chocolate in the jewel tones. I opted for the white chocolate so they would stand out against the toasted coconut.

You probably need to make a double batch of these if you are serving them for company. They go fast.

Just a little squeeze of melted candy melts on there to hold on the egg- that’s it.

Print Recipe

Cadbury Macaroons

Ingredients

3 cups toasted coconut
4 large egg whites
1/2 cup granulated sugar
2 tsp vanilla or almond extract
1/4 tsp salt
1/4 cup candy melts in color of choice
24-30 white chocolate Cadbury candy eggs

Instructions

Preheat oven to 350 degrees - oven rack should be placed in the bottom 1/3 of your oven.
Toast your coconut - set aside
Whisk egg whites, sugar, extract & salt until they are combined & mixture looks frothy
Add coconut - stir until coated
Line baking sheets with parchment
Using wet hands - take a tablespoon sized portions of your coconut mixture & form into a balls & place on prepared cookie sheet
Bake 15-20 minutes or until a deeper golden brown & are holding together
Cool on baking sheet 5 minutes before transferring to wire rack to complete the cooling process.
In a double boiler- melt your candy melts
Carefully transfer to a piping bag & squeeze a little on top of each macaroon
Immediately top with your Cadbury candy egg before your pipped chocolate hardens.
Enjoy!

Want More Quick Recipes for your Easter spread?

Gluten Free – Chocolate Chip Cookie Cup Sundae

Chocolate Covered Bunny Marshmallows

To see where I am linking today- visit HERE

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Peep Milkshake

By Kleinworth & Co 10 Comments

Remember a couple days ago when I shared my recipe for Peep Ice Cream Syrup? Well- if you know me, then you know I can’t just take something like Peep Ice Cream Syrup & just use it for a topping. I had to take it up just another notch & make this Peep Milkshake. Because – you know, a girl can only go so long with trying to eat right before she totally blows it & indulges in something sinful. The good thing is that I have 3 other little people here with me all day long while I sit here & create recipes- so what I made then had to be split 4 ways. So I was feeling a little better about the fact that I really had a very small portion of this. Plus I went to the gym later that night. Every sip put me in Peep Heaven.

I finally found a way to eat Peeps faster. How about that!

Oh – and you have to top it with some fun pink jimmies too.

Print Recipe

Peep Milkshake

Ingredients

1-1/2 cups vanilla ice cream
1/2 cup Peep Ice Cream Syrup
1/2 cup cold milk

Instructions

Combine all ingredients in blender - blend on high 1-2 minutes
Serve immediately

Want More beverages for your Easter celebration?

Creamy Watermelon Lime Chiller

Strawberry Pineapple Slush

To see where I am linking today- visit HERE

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DIY Easter Bucket

By Kleinworth & Co 2 Comments

This is a Sponsored post written by me on behalf of Duck Brand for SocialSpark. All opinions are 100% mine.

My kids are getting older- but that doesn't mean that we stop giving them an Easter basket. I don't think anyone gets too old for an Easter basket – they just change a little. Geezz- I received a basket from my mom every year up until last & that's just because she's not with us now. So we changed the idea of the baskets for the kids this year. Gone are the days of huge baskets filled with tons of toys & candy & gifts that would rival Christmas. We have scaled back, cut out all the extra stuff & they now get a small basket with some candy. Since they have outgrown the traditional baskets we have filled in the past, I had them help me create some new little buckets to hold their candy. It was super easy & they loved creating their own DIY Easter Bucket & making them to fit who they are.

We started with these supplies – whip cream buckets, Duck Tape in standard size neon green, standard size glitter in pink & silver, minis in black, silver, green & pink, wire hangers. We used wire cutters,

Start by adding your tape in the colors & patterns of your choice until completely covered.

Cut the hanger & poke through the sides of the bucket & make a loop to secure.

We then also added little flags of tape around the handle to make them more fun.

The kids love that they were able to help with this. I'm LOVING the fun colors.

Neon & glitter so so hot right now.

Now each of them will know exactly which bucket belongs to them on Easter morning. They can also use these as organizers in their rooms. Can never be too organized- especially with all the things kids collect. I love that these are not Easter specific & so they can be out year round- especially if we remove the handle after Easter.

That's it- a fun & easy way to re-purpose empty buckets & a great project for the kids.

To see where I am linking today- visit HERE

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Toasted Coconut Green Tea Scrub

By Kleinworth & Co 11 Comments

I know I have made it pretty clear around here that I love coconut. But you know- it’s not just for it’s great taste. I love it in my beauty routine too. One thing I can’t live without is a sugar scrub. I’m always exfoliating & a good homemade sugar scrub is the best way to do it- especially now that the weather is warmer & more skin will be exposed. (which also means stocking up on sunscreen too) Right now- my focus is on soft skin, so I made this Toasted Coconut Green Tea Scrub. The benefits of coconut & green tea are abundant, so why not put them together.

As you can imagine- it smells great.

The added grit of the ground toasted coconut really helps to buff that dryer skin.

But the coconut oil bringing it all together is the perfect moisturizer to seal in that freshly softened skin.

Print Recipe

Toasted Coconut Green Tea Scrub

Ingredients

1/4 cup toasted coconut - ground
2 tsp sweet matcha
2 green tea bags
3/4 cup coconut oil - liquid state
1-1/2 cups granulated sugar

Instructions

Grind coconut in blender or food processor until it resembles coarse crumbs - transfer to a small bowl
Add sugar, matcha & the contents of the 2 green tea bags - stir well until completely combined
Add coconut oil - mix until completely moistened.
Transfer to jars for gift giving or other airtight container.
Store at room temperature

Want More Homemade Beauty Ideas?

Coffee Infused Bath Salts

Huckleberry Honey Lip Scrub

To see where I am linking today- visit HERE

Peep Ice Cream Syrup

By Kleinworth & Co 17 Comments

I was so bad!!! Like- I have been so good about hitting the gym instead of caving to all the piles of Easter candy in my cabinet – until the other day. I have always had a deep affection for Peeps & I get super excited when it comes this time of year & they are out in stores. I don’t know…..it’s probably the fact that it’s a marshmallow covered in fun colored sugar. I mean- for a marshmallow lover like myself – it really doesn’t get better than that. I love them when they are super fresh & soft. I also really love them when they are a little stale because they have been sitting exposed in the Easter basket overnight. It’s all good for me & when they started making them for other holidays too- my world changed. But there is still something about the Easter originals that make me happy. So there they were in my cabinet, calling to me. So I gave in to the temptation & I made this ultra yummy Peep Ice Cream Syrup.

This prepares super quick- so by the time your partner in crime is done scooping the ice cream- it’s done.

I could eat this all day – everyday.

Print Recipe

Peep Ice Cream Syrup

Ingredients

12 peeps- any color you like I don't recommend mixing colors
1 tbsp water
1 tsp vanilla extract

Instructions

Add all ingredients to a small saucepan
Heat over medium until completely melted & smooth
Drizzle over ice cream - serve immediately

Want something to drizzle it on?

Chocolate Frozen Yogurt

Banana Cream Pie Frozen Yogurt

To see where I am linking today- visit HERE

Easter Krispie Pops

By Kleinworth & Co 4 Comments

With all the clearing out & organizing I have been doing lately, I was sorting through the massive box of cake pans that I shipped home from my mom’s when I was cleaning out her cake supplies. I was in such a fog then that I was just packing things into boxes & not really paying much attention to what was really in there. Then I came across this super cute flower pan that is used for making pops. I didn’t want to go through the long process of making cookies with it- since you can only make 4 at a time – but I really wanted to use it. Because I’m funny like that. Usually, I can have a whole bunch of recipes planned out but then pick up some sort of new gadget for the kitchen that doesn’t work with any of the things planned & I will throw all plans out the window just so I can use my new little thing. I know- but I can’t help it. So I decided on something quick & fun. Easter Krispie Pops! I added the cute little Easter colored candies to give them a little pop too.

Like all krispie treat recipes- there is nothing complicated about this. Just prepare & press in.

I picked up the little candies in the same section as Sixlets in the market.

But you could use any bright colored candies.

Print Recipe

Easter Krispie Pops

Ingredients

**Makes 4 Pops
2 tbsp butter
2 cups rice krispie cereal
2 cups mini marshmallows
1 tsp vanilla extract
1/4 cup Pastel Candy Pearls
4 8-Inch Cakepop Sticks

Instructions

Distribute the candy pearls between the 4 pop shapes in the pan - set aside
Add butter, marshmallows & vanilla to a large bowl
Heat in microwave 2-3 minutes - stirring after 2
Stir until smooth
Add krispies & stir until combined
With wet hands - divide krispie mixture into 4 equal parts
Press each part into the flower pan firmly- really pack in down in there
Carefully insert your pop stick about 2 inches deep into your treat
Refrigerate at least 1 hour to firm up before removing from pan & serving.

Want More Easy Treats?

Spring Flora Krispies

M&M Cookie Dough Bites

To see where I am linking today- visit HERE

Blue & Gold Easter Wreath

By Kleinworth & Co 6 Comments

Decorate your front door with this beautiful Blue & Gold Easter Wreath made with painted faux eggs & moss. So perfect to welcome spring!

I have to tell you- I usually change out my wreath on the front door at least once a month. But because I left at Thanksgiving and didn’t return until nearly the New Year, I never got the chance to decorate for Christmas.

When I came home from my mom’s I expected to see my Thanksgiving wreath still on the front door. But I found that the hubs was sweet enough to have pulled out a couple of the holiday decorations (including the wreath) and tried to make it feel like Christmas.

Since I came home at the end of December- I enjoyed those decorations for just a couple of days & I packed it all away. I threw up some random wreath that I actually don’t even like, vowing that I was going to make some new ones.

Well- all the supplies I bought for a Valentine wreath & a St. Patty’s Day wreath are still sitting in my closet & that wreath I can’t stand was still on my front door when April came rolling on in. Go figure.

easter wreath

So I sent the hubs out with a list – paintable eggs & a few colors of spray paint. After a few hours, I finally have something new on my front door- this Blue & Gold Easter Wreath.

I’m thinking that if I start planning now for May, I might actually get one created before the month changes again.

easter egg wreath

I started with 4 dozen paintable eggs. They are white & actually look just like real eggs.

I spray painted half of them in brown & the other half in robin’s egg blue. Once dry, I hot glued them randomly in place along with some ribbon onto a grapevine wreath.

Then I used some reindeer moss to fill in the holes.

easter door decorations

Once complete I took some gold spray paint & sprayed a little into a little bowl of tin foil so I could get enough to dip into.

Then I dry brushed it on to the eggs – just a couple dabs for each one, not being too careful with placement. That’s it.

I’m sure the neighbors are thinking “geesh- it’s about time”. I can’t tell you just how good it feels to have that little thing off my shoulders & no longer nagging me.

I can sleep again. (yes things like this keep me up at night – what can I say?!)

easter wreaths to make

Here are some commonly asked questions

Can this be made with a different type of wreath form?

I would imagine that you could do it with another wreath form, such as a styrofoam form. I don’t think this would work well with a wire form as you need something to attach the eggs to.

Can this be made with another type of glue?

I would imagine that it is possible. But because it would take a long time for a traditional glue to dry before you could move on to another portion, it wouldn’t be as easy to do.

I also don’t know how sturdy it would be or how long it would hold.

Hot glue not only dries almost instantly, but it will hold for years – even with in-climate weather.

easter wreath diy

Products I love when making this Easter Wreath…

This Easter egg wreath is SUPER EASY and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made your own wreath before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this wreath.

grapevine wreath form
faux craft eggs
PREPAINTED Craft Eggs (newly available after I made this project)
brown spray paint
blue spray paint
gold spray paint
paintbrushes
craft moss
ribbon
hot glue gun
hot glue sticks
non-damaging wreath hook

egg wreath

If you love this Easy Easter Wreath, you’re going to love these other Easter Ideas too. Please click each link below to find the post!

Traditional Deviled Eggs

Traditional Deviled Eggs are great anytime! Make this recipe for New Year's, Game Day, Easter brunch, Thanksgiving or Christmas dinner & WOW your guests.

Check out this recipe

Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

Check out this recipe

One Hour Carrot Cake Cinnamon Rolls

Everything you love about carrot cake rolled up into a sweet & delicious cinnamon roll for breakfast.

Check out this recipe

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Check out this recipe

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

Check out this recipe

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Heavenly One Hour Dinner Rolls

Heavenly One Hour Dinner Rolls that are so light & fluffy. Delicious & buttery, they’re perfect for holidays but easy enough for every night of the week.

Check out this recipe

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

Check out this recipe

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Check out this recipe

Slow Cooker Carrot Cake

Slow Cooker Carrot Cake is the perfect dessert recipe for spring. Just whisk the ingredients & let your crockpot do the rest. Just add cream cheese frosting.

Check out this recipe

Marshmallow Easter Bars

Marshmallow Easter Bars are an easy no-bake dessert recipe that takes just 4 ingredients. These are perfect for your holiday celebrations. Delicious!

Check out this recipe

easter wreath ideas

easter door wreath

If you love this Blue & Gold Easter Wreath as much as I do, please be sure to help me share on Facebook and Pinterest!

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Choosing Food Photography Props ~ Color Wheel Printable

By Kleinworth & Co 8 Comments

Staging your food photography images takes far more work than it truly looks like when everything comes out in the post. But that’s how it’s supposed to be. If you do too much – it can be quite obvious. There are also some that prefer a simple approach to their food shots- which can be quite beautiful. I sometimes go that route – depending on what the dish is. However- I typically like to set up my shot to look as “normal” & “true to real life” as possible. When doing this it’s good to have things set up with your subject that you would normally have with it when serving in real life. Things like napkins are almost always present in my house when eating anything. But the key here to making your food pop in your images is to use those things like plates & napkins compliment or contrast in color to give visual interest. I decided to create this Color Wheel Printable to help you choose what colors work best in your prop selection. Free Printable Checklist Templates

Download

The key here is to choose props that are across the color wheel. Your primary colors will be red, blue & yellow. All other colors are made from a combination of these colors. Then your have your secondary colors – green, orange, purple. Then there are the variations in between. I typically choose directly across the color wheel – unless it’s red or green & it’s not Christmas time. Sometimes I abandon the idea of going across the wheel & will choose from a color family instead. The key here with the wheel is to find colors that pop against the colors you already have in your subject.

Like in this Blackberry Whiskey Sour– because the color of the drink is a red violet color I used the yellow of the lemon twist to really pop the drink & bring more visual interest.

If you look throughout my blog you will see more & more examples of either contrasting or complimenting colors between the dish I am showcasing & the items styled around it. Download & print the color wheel for future reference when going forward in your food images. Sometimes just seeing the colors together can give you enough inspiration to help you pick your props & really make your images great.

Want More Food Photography tips?

Food Photography Behind the Scenes

To see where I am linking today- visit HERE

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

By Kleinworth & Co 13 Comments

Boy – it’s sure been a while since I have made donuts. I was on such a kick there for a while. Then the temps cooled & I was back to using the oven & the donut maker found it’s way to the back of the cabinet. I decided to pull it out & make a real spring like batch of yumminess – Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze. Oh my goodness- they have just the right ratio of lemon & blueberry flavor. Then the poppy seeds- oh how I love baking with them in the spring. I’m also sharing this donut recipe over at SNAP! today – you can grab the glaze recipe here.

I’m swooning over the bright color of the glaze.

I’m definitely putting these on the Easter breakfast menu.

I love having something quick for breakfast on holidays. I will be making these the night before so that we have a little something to grab during all the morning activities. Who wants to start their Easter morning with a bunch of dishes? I know my morning will be too full for that.

Don’t you want to just grab one?

Print Recipe

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

Ingredients

Donuts

3 cups all-purpose flour
1-1/2 cups granulated sugar
3 tsp baking powder
2 sticks butter- melted & slightly cooled
1-1/2 cup milk
2 eggs - lightly beaten
2 tbsp lemon juice
1 tbsp poppy seeds

For the Glaze

1-1/2 cups confectioners sugar
1/2 cup Lemon Blueberry Syrup

Instructions

Donuts

Preheat donut machine or preheat oven to 350 degrees.
In large bowl- combine flour, sugar & baking powder.- Whisk.
Whisk in eggs, then milk, then butter.
Whisk in lemon juice & poppy seeds.
Transfer to pastry bag & pipe into donut wells or scoop in to full size donut pan.
Cook 6 minutes for mini-donuts or 10-12 for full size in the oven.
Remove & cool on wire rack & repeat the cooking process for remaining batter.

Glaze

Combine ingredients in small bowl - whisk well until completely combined
*You can add a splash of water if needed to thin out.
Dip your donuts in glaze & set on wire rack to drip.
Once done glazing all your donuts- set in refrigerator to help firm your glaze

Want More Donut recipes?

Raspberry Chocolate Chip Donuts

Blueberry Pie Donuts

To see where I am linking today- visit HERE

Spring Garden Inspiration

By Kleinworth & Co 3 Comments

This is a Sponsored post written by me on behalf of Miracle-Gro for SocialSpark. All opinions are 100% mine.

Are you following me on Pinterest? Well- if you are, you have seen that I have been pinning a lot of Spring Garden Inspiration to my Garden Inspiration board. I'm in full garden planning mode with big dreams of planting all sorts of beautiful plants & trees in the coming months. I hope to not only have some great landscaping in the front & back yards but to also have quite an indoor garden going on too.

After years of living in the desert- I am so thrilled to be here in a place where things LIVE! I can enjoy greenery & fresh fruit & vegetables- grown on my own property. It's incredibly important to me that I know not only where my food comes from but what went in to growing it too. So we will be spending this spring & summer & probably many more after this working on getting our gardens (both indoor & out) producing food to feed our family.

Obviously – as pretty as this weed is – I hope to keep them out of my garden.

But I do hope to have lots of lavender around the yard both in the front & the back.

I plan on lots of bright flowers in a multitude of colors – because it makes me happy.

Not to mention I like to have an excuse to head out with the camera in hand & capture something pretty.

I also plan on many, many fruit trees. Peach, apple & pear are on the top of my list. Last year we visited one of our local farmer friends & were able to bring home boxes full of fruit grown just down the street. I can't even tell you just how happy that made me. Also on the planting plan – berries. I am truly looking forward to several blueberry, blackberry, raspberry bushes & probably an entire planter of huckleberry bushes – because that's what you do when you live in North Idaho. 🙂 It may be a couple years before they produce anything near enough for even one pie- but it's an investment into my future happiness. To me that's all I need.

This will mean many bags of Miracle-Gro in my future.

I want to give my plants, trees & bushes the best jump start I can – which means Miracle-Gro for me.

What are your garden plans this spring?

You can share your personal gardening stories at Gro Something Greater

To see where I am linking today- visit HERE

&

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Toasted Coconut Brownie Torte

By Kleinworth & Co 20 Comments

Do you ever wake up in the middle of the night with an idea for a recipe & then you can’t get it out of your head until you make it? No? Okay- it’s just me then. This happened about 2 weeks ago – I woke at about 3 in the morning with the idea to make a brownie torte. It wasn’t until I made the Toasted Coconut Hot Fudge that I shared with you on Sunday that I finally had everything I needed to push me to finally make my masterpiece. I bring to you this Toasted Coconut Brownie Torte! It’s every bit as good as it looks. Oh! My! I love Yummy Bar Recipes!

Yep – all that wonderful hot fudge all dripping down. Mmmmmmmm. So much for the diet.

I used my round cookie cutter from Kizmos Flora collection. It’s about 1.25″ in diameter. If I had made more brownies I would have used a bigger one & made these ENORMOUS.

Print Recipe

Toasted Coconut Brownie Torte

Ingredients

Brownies

3/4 cup vegetable oil
1-1/2 cups granulated sugar
3 eggs
3/4 cup all-purpose flour
1/3 cup + 3 tbsp dutch process cocoa powder
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt
1 tbsp toasted coconut butter

Stack with whip cream

Top with

3 tbsp toasted coconut hot fudge

Instructions

Bake Brownies

Preheat oven to 350 degrees
Line 8x8 glass baking dish with parchment & lightly spritz with cooking spray
In large bowl- combine oil, sugar & vanilla - mix well with large spatula
Add eggs - mix well
Add coconut butter - mix until just combined
Add flour, cocoa, baking powder & salt - mix well until completely combined
Pour batter into prepared pan & spread evenly
Bake 25-35 minutes or until toothpick test is mostly clean
Cool completely on wire rack.
Once cool- it's time to assemble your torte.
Remove brownies from pan & use cookie cutter to cut your circles
Stack circles layering whip cream in-between each one - doing 3 layers
Top with hot fudge & additional sprinkle of toasted coconut
Serve immediately after assembling.

Want More Ideas for that Hot Fudge?

Frozen Brown Cow

Frozen Mocha S’mores Overload

To see where I am linking today- visit HERE

Lemon Blueberry Syrup

By Kleinworth & Co 7 Comments

My family loves blueberries. I suppose you could have probably figured that out with the amount of blueberry recipes I share here in this little space. Usually I’m good with just the blueberries – but this year I can’t seem to get enough of the classic combo of lemon & blueberries. I have been pairing them together over & over & loving every minute of it. I decided to revamp my classic blueberry syrup & make this Lemon Blueberry Syrup which I have been adding to just about everything around here.

You really can’t go wrong with this. Add it to your pancakes, waffles, ice cream- it’s all good. My kids love adding it to their morning oatmeal. I used it in something extra yummy that I will be sharing with you later this week. So be sure to come on back for that- you won’t want to miss it.

Print Recipe

5 from 1 vote

Lemon Blueberry Syrup

Ingredients

1-1/4 cup fresh or frozen blueberries
1/2 cup granulated sugar
1/4 cup water
1/4 cup lemon juice

Instructions

Add all ingredients to a small saucepan
Bring to a boil over high heat
Reduce heat & simmer approx 10 minutes
Remove from heat - carefully transfer to blender
Blend for about 30 seconds- make sure that mixture is smooth
Transfer to sterilized syrup bottle - store in refrigerator
*NOTE- please use caution when blending hot liquids.

Want More Blueberry Recipes?

Blueberry Pie Coffee Cake

Blueberry Swirl Pound Cake

To see where I am linking today- visit HERE

Toasted Coconut Hot Fudge

By Kleinworth & Co 6 Comments

It’s no secret- when it comes to treats- for me MORE is MORE. If I can add an extra little something to make it even more over the top- I will. So it is no surprise that I like to keep homemade hot fudge in the house. I will put it on top of everything I can. I shared with you all earlier this week just how much I LOVE coconut. I have been sharing coconut recipes all week- including How to Toast Coconut. I decided to take the Toasted Coconut Butter I made & make this Toasted Coconut Hot Fudge. It really does take hot fudge to a whole new level- AND adds just another coconut flavored recipe to make my eyes roll to the back of my head. I can’t get enough. Do you see a pattern here? I told you I am crazy for coconut.

Swooning- seriously I could eat it out of the jar. I don’t even care.

I love that it’s so simple- I can have it ready before the hubs is even done scooping the ice cream.

Print Recipe

Toasted Coconut Hot Fudge

Ingredients

1/2 cup 1 stick unsalted butter
1 cup semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
2 tbsp toasted coconut butter

Instructions

Combine all ingredients in small saucepan - cook over medium heat
Stir constantly, do not bring to a boil- cook until butter is melted & sauce is smooth
Remove from heat
Transfer to sterilized jar or other airtight container
Store in refrigerator
Reheat as needed

Want More Toppings?

Mocha Dulce de Leche

Chocolate Chip Cookie- Cookie Butter

To see where I am linking today- visit HERE

White Washed Textures ~ Life n’ Reflection

By Kleinworth & Co 13 Comments

Back when I started this little ol’ blog I used to only post photography related content. That meant that I posted about family & images of my family quite often. After having images of my children stolen & used by someone to pass off as her own children I slowly changed my focus here. Now I rarely pick up the camera for personal use but once in a while I get a moment to capture my family in our everyday lives. Earlier this week we had some beautiful sunshine that I just had to take advantage of. I have yet to take birthday images of my older daughter- even though her birthday was back in December. So I was feeling that she would be my perfect subject for snapping a few images. While these are in no way a replacement for a full birthday photoshoot that I still need to do with not only her but also her brother for his birthday back in Feb – at least I found a few moments to be with my camera & not be working.

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Toasted Coconut Butter

By Kleinworth & Co 21 Comments

Remember a couple days ago when I shared with you about my deep love for coconut. Yeah – I think it’s sort of taken over my kitchen. I can’t stop myself. I just keep buying more so I can make more goodies. I sure wish I could pinpoint what exactly it is about it that makes me swoon. All I know is I think I may start depleting the world’s supply. Do you think I could get a palm tree to grow in North Idaho? Suppose I would have had better luck in Nevada – only it wasn’t moist enough there. Hmmmmm – maybe this is a sign I am in desperate need of a trip to a tropical location. In the meantime I’m just going to spread this Toasted Coconut Butter I made on everything I can.

It smells INCREDIBLE!!!!!

I’m so looking forward to using this in so many recipes to come.

Print Recipe

Toasted Coconut Butter

Ingredients

1 cup Toasted Coconut
3-4 tbsp coconut oil - in it's liquid form
1/2 tsp vanilla extract

Instructions

Add your toasted coconut to your food processor or blender. (I found with this volume I was using I had better luck with my blender just because it was a tighter space for the blades to really work well)
Pulse the coconut - it will become powdery & then start to stick to itself & then become smooth
When it gets to this sticky point - add in your coconut oil & keep blending
Add vanilla & pulse 3-4 times to mix
Store in a jar - either at room temperature or in the fridge

You can make this with standard sweetened or unsweetened coconut- shredded or flakes.

To make this toasted version- start here…

How to toast coconut.

To see where I am linking today- visit HERE

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How to Toast Coconut

By Kleinworth & Co 7 Comments

There is something you may or may not know about me. I am a 100% coconut FREAK!! When I say freak – I mean, everything I can pick that has a variety of scents- I will ALWAYS choose coconut (or something with hints of coconut tones) Without question – my all time favorite scent, flavor- everything. If I can find a way to add it – I will. I don’t know what it is. Maybe the scent reminds me of home. Maybe it just reminds me of goodies. I really can’t tell you- but I am completely OBSESSED. So much so that I spent $70 at Bath & Body Works the other weekend on their new Oahu scented line. Bought it ALL & smother myself in it several times a day. I can’t get enough. Soooooo just be warned that now that it’s Spring – I will be sharing many recipes with coconut. (insert huge happy- teethy grin here) Now- with most coconut recipes- the toasted version is always better. So I thought I would start by sharing How to Toast Coconut so we have a good reference point going forward.

Look at it – it smells AH-MAZ-ING!!!!!!! I can’t even tell you just how much.

The kids just kept commenting on how good the house smelled while I was making it.

Print Recipe

How to Toast Coconut

Ingredients

1- 16 oz bag sweetened Coconut
1 tbsp coconut oil optional

Instructions

In a large skillet - add coconut. You don't have to use the coconut oil- it just adds a little more crisp. However the coconut will release some oils when it heats so it's your choice.
Spread coconut across the bottom of the pan & heat over medium - stirring every 30 seconds or so to maintain even browning. Be careful & don't get distracted - it will burn quickly if you forget to stir
Keep stirring & browning until it reaches the desired caramel color that you desire. Most pieces should be light brown in color.
Some people like it lighter - I prefer it toastier.
Remove from heat & allow to cool completely.
Can store up to several months in airtight container at room temperature.

It was all I could do to save some for recipes- I wanted to eat it all.

Want More Spring Recipes?

Monkey Muffins

Egg Salad Sliders

To see where I am linking today- visit HERE

Layered Strawberry Shortcake

By Kleinworth & Co 14 Comments

Okay – I know I am not the first person to make strawberry shortcake. It’s pretty easy & I know this is nothing revolutionary. However- sometimes it’s all about the presentation. We picked up several containers of strawberries & then it popped in my head- make a jumbo Layered Strawberry Shortcake. Angel food cake is on the top of my favorites list. I think it’s because I have never made one from scratch before. It’s on my bucket list- maybe this summer. Stay tuned to see if I actually make an attempt sometime soon. So anyhow- because I have never made my own – I picked up one from the bakery instead. So that made this little treat even easier to throw together in no time. I love the layers of whip cream & strawberries popping out between the golden color of the cake. I’m very visual when it comes to my food- which is why this particular way to make strawberry shortcake grabs my attention.

So simple to make- I even went with a store bought angel food cake for this one.

Print Recipe

Layered Strawberry Shortcake

Ingredients

1- 2 pound container fresh strawberries - washed hulled & sliced
1 - large tub whip topping- partially thawed
1 - ready-made angel food cake

Instructions

Set your whip topping on the counter to thaw while you prepare your strawberries
Prepare strawberries - set aside to dry a bit before assembling your cake
Place your cake on serving plate & slice in 3 even layers
Remove top 2 layers - set aside
Spread spoonfuls of whip topping on bottom layer- top with slices of strawberries
Add second & third layers & repeat with whip topping & strawberries for each.
Place in freezer to keep it from melting & sliding apart until you are ready to serve
OR serve immediately

I told you it was oh so simple.

Want More Easy Cake Ideas?

Grasshopper Ice Cream Cake

Red Velvet Blackberry Crash Cake

To see where I am linking today- visit HERE

Behind the Scenes {Blogger Country}

By Kleinworth & Co 21 Comments

Today I’m starting something new (for me anyway). Yesterday I participated in a blogger series created by my friend Diana – from The Girl Creative called Blogger Country. I’m thrilled to be a part of it & to share with you all a glimpse into the “behind the scenes” of Kleinworth & Co. I love this idea because most don’t realize is the time & commitment it takes to blog professionally.

I was so inspired by it that I am starting my own series here. A couple times a month I will share with you all my pull back shots & show you how I created the images you see in my space.

So if you want to see how I create images like the ones you see above- stay tuned. I will be sharing my secrets.

I will try to do these posts at least 2 times a month – so you can start getting a better idea of different situations or foods & how I tackle the challenges of that.

For this shot here. You see texture of the old board. I chose that because it reminds me of a picnic table- which is where I feel I would most enjoy this Blueberry Lemon Green Tea. Outside soaking up the sun. If it wasn’t so cold outside still- I would have set up on the porch & had some green grass in the background instead. But this was a very gloomy day & our grass isn’t green yet.

Key here – white background to keep things light & to reflect some light on the back shadows.

Props- brighter pops of yellow in the fresh lemons. I also chose to add blueberries to this recipe BECAUSE blue photographs well with yellow. (think complimenting/contrasting colors) Plus this time of year lemons & blueberries are a great combo that people love.

It is the thing you will hear the most when talking about light for food photography – natural light is ideal.

This is how I set up this shot . We have some etched glass windows that flank the front door. So I set this up in the entry way to harness this natural light that comes in to this space. Because it’s inside & through semi-opaque glass – it’s more filtered. It’s rare that I get harsh light in this space. “Open shade” is what we are going for. This set up- not super glamourous – TV tray, boards & reflector (there is a bar stool behind the reflector to hold it up) to put together the shot you see for the final image.

This gives you a better idea of my frame for the final shot. You can see I have multiple boards going- just because I was doing multiple things at that time. I like to stand to the right of this shot & crouch down to get a little backlight. Especially with semi-transparent drinks – backlight really makes them glow & showcases their colors.

To see ALL my behind the scenes of where I blog & my everyday blogging life – visit The Girl Creative & check out my post.

If you have more questions about this shot or set up- leave me a comment.

To see where I am linking today- visit HERE

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Kit Kat Crunch Bars

By Kleinworth & Co 9 Comments

I love Kit Kat bars & I love Crunch Bars. When the hubs runs into a convenience store when we are traveling- those are the things I tend to gravitate towards. Those are the chocolate bars that I will grab. It’s been a while since we were on a road trip. I’m not counting the one in December to So Cal – we were not traveling for pleasure & I was not snacking during that one. So I think the last trip was when we moved here. Which means I have been craving those candy bars for a long while. I know that I could pick them up any time at the market – it’s just sort of different that way. So I decided to put them together & whip up these incredibly easy Kit Kat Crunch Bars to satisfy the craving.

Everything you love about Crunch Bars – but Bigger & topped with Kit Kat!! You can’t go wrong.

Even the hubs was sayin’ “oh -yeah- those are good” Umm- YEAH! That’s why I love them.

I will still pick up my travel snacks on trips – but now I can make these between travels.

Print Recipe

Kit Kat Crunch Bars

Ingredients

3 cups semi-sweet chocolate chips
1-1/2 cups rice krispie cereal
9 mini Kit Kat bars- chopped

Instructions

Line 9x9 pan with parchment paper - lightly spritz with cooking spray - set aside
In medium sized glass bowl heat your chocolate chips in 30 second intervals, stirring in-between until completely melted & smooth.
Once melted- add in your rice krispie cereal & stir to completely coat
Transfer to prepared dish & smooth out
Top with chopped Kit Kat pieces
Refrigerate 2 hours to set
Allow to come close to room temperature before cutting
Store in airtight container at room temperature & use within 48 hours

Want More Easy No Bake Recipes?

Thin Mint Meets Oreo

Frozen Brown Cow

To see where I am linking today- visit HERE

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Office Organizer Board

By Kleinworth & Co 5 Comments

This project post is a part of a paid marketing campaign with Snap. Although this post is sponsored the project idea and all opinions expressed are my own.

I have mentioned to you all before that I am slowly working on making some adjustments around here to revamp my office space. After downsizing from our last place when we made this relocation- I have not been as organized as I would like or have been in the past. It’s driving me nutty. So I have been doing little things here & there to prepare for my re-vamped office/studio space we are working on. I will have a much larger space & the availability to give everything it’s own home. One thing that is a must for me is ways to keep my reminders where I can see them – but without cluttering up my desk. I currently have a couple different wall organizers that I would be lost with out. But I find that sometimes I need something a bit more decorative for things like pictures. Now that I will have my own space again – instead of just a corner of a room, I will be able to put pretty things out & still have wall space for the functional stuff too. I’m excited about this because I really have only had the room for only what absolutely needed to be out. Now I can have things that make my space mentally peaceful & happy too. So I decided to create this new Office Organizer Board that will give a nice pop of color on the wall (in one of my favorite colors) & give me a space to display photos in a more unique way.

I can’t wait to hang this in my new space!

I started with this Amy Tangerine Plus One paper craft collection.

Bundles include: a basic kit, an embroidery kit, an embellishment kit and a stamping kit.

The (currently sold out) Plus One Project Life Mini Kit will also be available at a discounted rate.

The collection will be available in five discounted bundles starting at just under $20 – It will be available for sale on HSN, March 24.

To make – I started with 1 canvas & some Mod Podge.

I coated the entire canvas with the Mod Podge, then I adhered my 2 matching scrapbook papers to the canvas. Then I trimmed the excess.

There are 2 of each print in the bundle of scrapbook paper in this set. There are also several coordinating patterns in various themes. While there were several in the turquoise shade- I chose this one because it reminded me of watercolor. I originally had this project in mind using paint – so having what already looked like what I had in mind just helped me put the project together that much faster.

Next I added some Mod Podge Sheer Color in blue over the top to seal down everything. I made sure to add extra to the white edges & then I added a little more to the whole thing & used a dry brush to give more texture to the finish to keep it looking like the color was painted on.

Once dry- I added this thin matching tape over the edges & over that part where the papers overlapped.

On the back side of the canvas I added finishing nails for my anchor points – 3 on each of the 4 sides.

Then I took the embroidery floss, tied the end to one nail & then just started stringing from one end to the other in a random pattern – using the nails to anchor & then weave to the next point. I used a coordinating turquoise color & then a silver accent color for this. Once both colors were wrapped to my satisfaction- I tied them tightly, trimmed the excess & my board was now ready to be used.

I picked the coordinating clothespins & then some cute pops of yellow & chartreuse to give more visual interest.

There you go – ready for photos or anything else I want to display.

Love this project. I may make more on even larger canvas for each of the kid’s rooms.

The Plus One collection was the top selling signature line released in winter 2014. It is sold out in most stores and online.

Head over & pick your’s up while it’s available.

What would you create with yours??

To see where I am linking today- visit HERE

Angel Hair Pasta in Burgundy Garlic Sauce

By Kleinworth & Co 9 Comments

*While I have been compensated by Gallo Family Vineyards:Hearty Burgundy Mom It Forward Blogger Network for this post- all opinions & thoughts are my own.

During our last recent visit with family we learned that even though our normal recipes yield plenty of leftovers for us, they are not nearly enough to feed 3 additional adults. So we have been playing with some of our favorite recipes & creating new ones with the idea of making more than enough for guests. This means that we end up with a whole lot more leftovers- however that really comes in handy when we are getting home late from swim team & the gym. One thing we really like to make for guests is pasta which is part of our Easy Family Dinner Ideas. It’s quick, simple & goes a long way in bulk. It’s great to gather around the table with a bowl of goodness & add a little glass of wine & fellowship with our guests. One of our new favorites is this Angel Hair Pasta in Burgundy Garlic Sauce.

The special 1.5L bottle of Hearty Burgundy is perfect for entertaining in large groups.

This year marks the 50th anniversary of Gallo’s Hearty Burgundy, America’s first truly iconic Red Blend. To celebrate the Golden Anniversary of Hearty Burgundy, Gallo Family Vineyards has produced a limited edition bottle that pays homage to the original flavor profile that first brought Americans into wine in the 1960’s and 70’s. I used this Hearty Burgundy in this recipe.

Print Recipe

Angel Hair Pasta in Burgundy Garlic Sauce

Ingredients

2 lbs 2-16 ounce pkgs Angel Hair Pasta
3/4 cup olive oil
1 stick butter
1/2 cup parsley
6 cloves garlic- minced
1/8 cup Burgundy wine
1/4 cup sun dried tomatoes
1-1/2 cups parmesan cheese - freshly grated

Instructions

Fill large stock pot with water - bring to a boil over high heat
Turn down heat to medium & carefully add your noodles- cook to package directions
Meanwhile - add olive oil, butter, garlic, parsley, wine & tomatoes to a large skillet
Saute until butter is melted & flavors have blended. Garlic will be browned. Stir frequently.
When pasta is done- drain well & add back to your stock pot
Add your garlic sauce & mix well
Serve with a dash of salt & parmesan cheese & additional parsley

Hearty Burgundy was the favorite wine of Gallo’s founders Ernest and Julio. The brothers originally made the wine as an ode to the wines they enjoyed in Italy gathered around the dinner table with family and friends sharing great food and conversation. As its name suggests, Hearty Burgundy pairs well with a variety of hearty foods, including chili, Italian meat and hard cheeses.

Where to buy – check the locator here.

Gallo Family Vineyards’ Website

Gallo Family Vineyards’ Facebook

Gallo Family Vineyards’ Twitter

Want More Great Recipes? Try some of these recipes made with wine by these amazing blogs!

Hearty Burgundy Beef Stew by Yours And Mine Are Ours

Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife

Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom

Thank you to Mom It Forward Blogger Network & Gallo Family Vineyards

To see where I am linking today- visit HERE

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Blueberry Lemon Green Tea

By Kleinworth & Co 11 Comments

It’s springtime!! I’m so excited for the 50’s to consistently be here. The rain comes & goes & it’s just positively lovely. I so love North Idaho – if you have never been up this way- I strongly encourage you to come see it for yourself.

So anyhow- I was really craving a light & refreshing drink. Something that I could have through spring & summer & that is something the whole family could enjoy. I love drinking green tea – but I wanted something a little different. Green tea is so good for you I so I like to find new ways to enjoy it. I came up with this Blueberry Lemon Green Tea that fit everything I was looking for. It has the perfect bit of lemon & the blueberries just gave me a smile.

This is the perfect drink to enjoy while dining al fresco on a sunny afternoon.

Print Recipe

Blueberry Lemon Green Tea

Ingredients

7 cups water
4 green tea bags
1-1/2 cups Simple Lemon Syrup
ice
1 cup blueberries

Instructions

Bring 2 cups water to a boil in medium saucepan - remove from heat
Add 1 cup room temperature water
Add tea bags - allow to steep 10 minutes
Remove tea bags - transfer to large pitcher - add remaining water
Mix in Simple Lemon Syrup - stir well
Add blueberries
Chill in refrigerator at least 2 hours before serving
Serve over ice & garnish with lemon wedge

Want More Beverages?

Chocolate Marshmallow Iced Coffee

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Spring Flora Krispies + {Giveaway}

By Kleinworth & Co 80 Comments

This week I made the cutest (& yummiest) Spring Flora Krispies! It’s been forever since I made homemade krispies & I had forgotten just how much better they are than the ready-made version. I originally wanted to make some spring sugar cookies. I was craving something light & I had very little time. I figured that I could bake them in the short amount of time I had & then either give them some sprinkles or frost them the next day if I had a few more minutes. Well- I think we have an issue with our oven, because after 2 trays coming out- they were pasty on top & burnt on the bottom. Needless to say- they went in the trash & it was back to square one. Now that I had wasted all that time I had to think fast – krispies, I’ll make krispies.

I used this darling Kizmos Flower Tools Spatula

These Kizmos Flower Tools Plastic Nesting Cookie Cutters
inspired the whole idea!! Aren’t they so cute??!!

LOVE the Kizmos Flower Tools Spring Operated Magnetic Timer Non Digital
& Kizmos Flora Plastic Kitchen Tools Set with Crock

[amd-zlrecipe-recipe:228]

Want to win your own Kizmos Flora Set – just like mine???

I’m giving one set away!!

Kizmos Flora Plastic Kitchen Tools Set with Crock

Kizmos Flower Tools Spring Operated Magnetic Timer Non Digital

Kizmos Flower Tools Plastic Nesting Cookie Cutters

TO ENTER

Leave me a comment letting me know which item you would be most excited about receiving.

Extra entries if you Visit Kizmos on Facebook & leave them a comment

Follow Kizmos on Pinterest

Follow me on Pinterest

Come back & leave a comment for each action taken – Giveaway closes 4/21/2014

Want More Spring recipes?

7 Spring Farmers Market Recipes

To see where I am linking today- visit HERE

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Pineapple Red Pepper Chutney

By Kleinworth & Co 10 Comments

A few weeks ago I was having my nightly phone call with my step-dad. We were chatting about the day & then we got on the topic of what we were making for dinner. He said he had picked up this pineapple sauce for his pork butt & had popped it in the smoker for the day & was getting ready to pull it out. Not only was I just dying over the fact that he was making pulled pork- one of my all-time favorite things to eat ever….but I was very interested in this pineapple sauce he found. I love adding a little sweet to my protein – like when my syrup gets on my sausage & bacon at breakfast. Mmmmmm. But the hubs- yeah, he’s not diggin’ that at all. So I decided the best way to get him to embrace my idea of pineapple on meat would be adding a little spice to it. Not a lot- I want everyone to enjoy it but just enough that you notice. After thinking on it for a while I came up with this Pineapple & Red Pepper Chutney.

It’s great topped on everything- you could grill some chicken & put on a bed of rice & add a little chutney over the top.

You could just spoon a little over some pork on the side of your mashed potatoes.

Or do what we did…add a little on this Buffalo Bacon Burger.

With a little blue cheese & the chutney – WOW! Perfect spice & sweet.

Print Recipe

Pineapple Red Pepper Chutney

Ingredients

1 cup chopped pineapple
1/2 of 1 red bell pepper
1 cup cider vinegar
1 cup granulated sugar
1 tbsp pectin
2-3 drops food color opt

Instructions

Prepare your jars - set aside
Pulse your pineapple & red pepper pieces in food processor until rough cut into semi- small pieces
Transfer to medium saucepan & add vinegar & sugar
Bring to a rolling boil - stirring the entire time
Remove from heat & stir in pectin until completely dissolved
If you want brighter color- this is the time to stir in your food color (I used yellow)
Pour into your sterilized jars & either seal in water bath for 15 minutes or store in refrigerator for up to 2 weeks or in freezer for up to 6 months.

Need a beverage or a side to go with this?

Blackberry Whiskey Sour

Garlic Cabbage Slaw

To see where I am linking today- visit HERE

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Peanut Butter Nutella Cookies

By Kleinworth & Co 16 Comments

Peanut Butter Nutella Cookies are soft & chewy peanut butter cookies sandwiched together with creamy Nutella. You can’t ask for a more delicious dessert!

There are some things that just pair well together. At the top of my list- peanut butter & chocolate. But then there is the wonderful creation we know as Nutella. It’s so heavenly. I was craving some- but really didn’t want to just eat it straight out of the jar. I also wanted something more fun than my usual peanut butter/Nutella sandwich. It has been a while since I made peanut butter cookies – so I thought it would be pretty tasty to make a batch & then sandwich them together with some Nutella & make some Peanut Butter Nutella Cookies. Heaven- it was Heaven. Every- single- bite.

These peanut butter cookies are so soft & chewy – I could eat 100 of them.

I recommend allowing them to cool completely or even chill in the refrigerator prior to adding the Nutella – otherwise it just melts & then the “sandwich” slides apart & you are left with a gooey mess. Trust me on this one 🙂

Seriously!!!

Print Recipe

Peanut Butter Nutella Cookies

Ingredients

1-1/2 cups creamy peanut butter I used natural peanut butter
1 cup shortening
2-1/2 cups firmly packed brown sugar
6 tbsp milk
2 tbsp vanilla extract
2 large eggs
3-1/2 cups all-purpose flour
1-1/2 tsp baking soda
1-1/2 tsp salt
1/2 cup Nutella

Instructions

Preheat oven to 375 degrees.
In mixer - combine peanut butter, shortening, brown sugar, milk & vanilla. Beat well.
Add eggs - beating until just combined
Add flour, baking soda & salt - beat on low to combine & then beat well for approx 1 minute to bring to a fluffier consistency
Take tablespoon size portion & roll between hands to form a ball - then flatten slightly & place on ungreased cookie sheet
Bake 8-9 minutes or until edges are beginning to brown
Remove & cool on tray approx 5 minutes before transferring to wire rack to cool completely.
Once cool - spread Nutella on cookie & pair with another like sized cookie to form "sandwich"
Enjoy.

If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo

Want More great cookie recipes?

Peanut Butter Nutella Salted Sandwich Cookies

Coffee Toffee Cookies

Soft Oatmeal Snickers Cookies

Don’t miss these great ideas from these bloggers….
Cooking Classy – Grilled PB&J
Baking A Moment – Peanut Butter and Jelly Cupcakes

To see where I am linking today- visit HERE

Vintage Eclectic ~ Get the Look

By Kleinworth & Co

Lot’s of things changing here for us. Life is going by at warp speed & there is so much happening- I can’t even begin to tell you the half of it. After being here in North Idaho for nearly a year & a half now- we are settling in & getting comfortable. That means I am feeling the need to feather my nest a little more. We have always had a very Vintage Eclectic look when it comes to our decorating. It comes from having so many family heirlooms from the hubs side -many were brought over from Sweden on the ship just a couple generations ago. Some are hand made by those family members when they were some of the first Shakers here in the U.S. We have been bless that there are members of the family that cared enough to pass things down & that we were able to be the “caretakers” of those special pieces until we pass them down to our kids & grand kids one day. It seems like we have been decorating with a vintage eclectic style long before it was a trend. We have all these vintage pieces & have found a way to blend them together with our newly purchased items to make our home quite cozy. I’m always looking for new ways to bring in more of that & find new pieces that I adore.

Some things I will be focusing on this year- my office/studio space. I am busting out of my current set up & ready to really sprawl out a bit more & get a whole lot more organized. Is it just me- or is it so much easier to be organized when the things you need actually fit in the space you are working in??!! When we moved our new place didn’t really have an office space for me. I have been cramped in the corner of our bedroom & lost all my storage. I am definitely looking forward to making some changes & finding beautiful ways to find mental clarity in my space. I’m loving these pieces from Sauder. The soft yellow of this Original Cottage Bookcase is beautiful & would really make my office/studio a little more happy. I’m also really loving this Harbor View Library with Doors which would give me some wonderful storage.

Right now we have the same Original Cottage X-Back Chairs I showed you in yellow above in the dark wood tone. We have paired them with our 250 year old table – which we have never had chairs for. We have mixed & matched chairs with it in the past – but these are the first one’s that have held up under 3 kids & a giant hubs. They already have a more vintage feel so they blend well with the old table.

Right now our furniture isn’t matching our house- which has a lot of lighter wood & has a definite rustic, cabin decor throughout. Buuuuutttt – in the spirit of eclectic- it’s okay for us right now. This particular home is temporary for us (we had 30 days to relocate 1200 miles- we found this on a moments notice) so once we are more permanent- our current pieces will all flow better.

As part of the grand scheme, I plan on possibly moving this table into my studio space. It’s old, rustic texture has been one that I would love to be able to use with my food images. Look for that in the future. I will be pairing it with the other pieces I mentioned before. Since they can ship directly from Ohio – right to my front door- it makes it so easy to get the look pulled together.

For more inspiration – visit Sauder on Pinterest.

Things I love about Sauder…

Sauder is environmentally conscious. Many Sauder® products are manufactured with engineered wood which is a composite of high quality trimmings and post milling leftovers.

Sauder converts residual sawdust into electricity with its very own cogeneration plant. And any remaining wood waste provides a variety of sustainable uses, such as animal bedding.

Sauder products and packaging are made from up to 97 percent recycled material. Sauder Woodworking Co. domestic facilities are licensed fabricators of panels certified by Composite Panel Association (CPA)

To see where I am linking today- visit HERE

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This is a sponsored conversation written by me on behalf of Sauder Woodworking. The opinions and text are all mine.

Simple Lemon Syrup

By Kleinworth & Co 10 Comments

Spring, Spring, Spring. What does it make you think of?? For me – lemons come to mind when I think of spring. That gorgeous yellow- that fresh flavor. That zing! It’s that time – so I decided to make up some Simple Lemon Syrup to keep on hand. It’s great for mixed drinks like a Lemon Drop Martini or just mixed in some iced tea. It can also be used in recipes for baked goods or really anything you would want to add a little sweet lemon flavor to. I love this syrup for it’s versatility & it’s incredibly fresh lemon flavor. It’s something that I will make again & again all through summer. Definitely a staple in my fridge during the warmer months.

Love that soft yellow color. Makes me smile.

This really is super yummy mixed in to so many things.

Print Recipe

Simple Lemon Syrup

Ingredients

1 cup granulated sugar
1 cup water
1-1/2 cups fresh lemon juice

Instructions

In small saucepan - combine water & sugar.
Bring to a boil & then reduce heat & simmer 3-5 minutes - stirring constantly
Remove from heat & allow to cool to room temperature
Add in lemon juice & stir well
Transfer to sterilized bottles
Refrigerate - keeps indefinitely

Try some in a Lemon spritzer.

How about some great Lemon Recipes?

Lemon Blueberry Syrup

Lemon Oreo Fudge

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

To see where I am linking today- visit HERE

Mint Irish Cream Bars

By Kleinworth & Co 7 Comments

I hope you haven’t had enough St. Patty’s Day ideas!!! I have a few more to share with you all – including these Mint Irish Cream Bars. The hubs had found these little mint cups (like a Reese’s mini – but with dark chocolate & filled with mint instead of peanut butter) & had been snacking on them here & there. I had been telling him I wanted to use them in a recipe & to keep his paws off them. Well after about a week he finally told me that if I didn’t do something with them soon- there wouldn’t be any left. I knew he wasn’t kidding – they would be gone! So I decided to use some of the Honey Irish Cream & the mint cups & make these bars. They were a huge hit.

These are great by themselves or with a little scoop of ice cream with it.

Again- like with the Mint Brownies I shared earlier this week- the alcohol bakes out – so everyone can enjoy.

Print Recipe

Mint Irish Cream Bars

Ingredients

2/3 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
3 tsp Honey Irish Cream
2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/4 cup sweetened coconut
1-1/2 cup semi-sweet chocolate chips
1 cup dark chocolate mint cups- chopped

Instructions

Preheat oven to 350. Spray 9x13 glass dish with cooking spray
In mixer - combine butter, sugars, eggs & Honey Irish Cream. Beat on low until combined.
In a separate bowl- combine flour, baking powder, salt, coconut & half of the chocolate chips
Slowly beat into sugar mixture until combined. Scrape down bowl & beat again.
Transfer to prepared baking dish & smooth out. I sprayed my hands with cooking spray & used my fingers to smooth out to a nice even layer.
Sprinkle 1/2 the chopped mint cups & remaining chocolate chips over top making sure they are evenly disbursed.
Bake 30-40 minutes
Remove & immediately sprinkle remaining mint cups over the top & allow to melt in.
Cool in pan on wire rack before cutting.

Want More Bars?

Almond Joy Cream Delight Bars

Best Chocolate Chip Coffee Bars

To see where I am linking today- visit HERE

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Irish Soda Rolls

By Kleinworth & Co 11 Comments

Are you looking for a SUPER easy Irish recipe for St. Patrick’s Day? One thing I always make is Irish Soda Bread. However sometimes I want a little more than just a slice. We like to have some with our Corned Beef & Cabbage – it’s the perfect compliment for a truly Irish meal. I decided that this time I would make rolls- so everyone gets a little more than just a slice. They turned out so soft & wonderful. I like to have leftover rolls with jam in the morning. So good!

I ended up with 8 in this batch – however they are good size.

You could probably get closer to 10-12 if you portion your dough out smaller.

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Irish Soda Rolls

Ingredients

5-1/2 cups all-purpose flour
1-1/2 tsp salt
1-1/2 tsp baking soda
2-1/2 cups buttermilk

Instructions

Preheat oven to 425 degrees
Lay a sheet of parchment paper over baking sheet. Set aside.
Mix flour, salt & baking soda together in mixer bowl.
Make a well in the center- pour in your buttermilk.
Mix with the paddle attachment of your mixer or you can kneed in by hand until the dough is soft. Should be fairly wet but not sticky.
Turn dough on lightly floured surface & kneed 3-4 times to smooth.
Portion out & shape into 8-12 flat circles
Place on prepared parchment lined sheet & cut a cross from edge to edge on top.
Bake 25-30 minutes or until golden. When it sounds hollow when tapped- it's ready.

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Kool-Aid Dyed Eggs

By Kleinworth & Co Leave a Comment

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Irish Bannock

By Kleinworth & Co 5 Comments

Do you like making bread? I soooooo love making bread. I would do it everyday if I had the time. The whole process of kneading & the smell. Oh my- swoon. So since I was just itching for an excuse to make some bread- I decided to bake some Irish Bannock for the all of us to enjoy. The fact that it’s March really did give me the perfect excuse to bust out my Irish recipes & create a few for all to enjoy!

This is a dense bread – a lot like soda bread. The raisins really make it great for breakfast.

I have such a fondness for making bread- of all kinds.

Makes the house smell amazing!!

Isn’t it gorgeous??!!! Sigh……I really do love bread. 🙂

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5 from 1 vote

Irish Bannock

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
3/4 cup raisins

Instructions

Preheat oven to 375 degrees
Line baking sheet with parchment & spritz lightly with cooking spray
Combine sugar, flour, baking powder, baking soda & salt in mixer bowl with dough hook.
Combine on low while slowly pouring in your buttermilk until dough is soft
Add raisins
Turn dough on slightly floured surface & knead for approx 5 minutes or until smooth
Form dough into a 6-7 inch round & place on prepared baking sheet
Using kitchen scissors or a large knife - cut a deep cross into top
Bake approx 40 minutes or until it is golden brown & sounds hollow when tapped.

That’s it! So simple – just the way I like it.

Want More St. Patty’s Day Recipes?

Irish Soda Bread

Honey Irish Cream Liqueur

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Blackberry Irish Whiskey Sour

By Kleinworth & Co 7 Comments

Yay!! Happy March!!! So excited as that means it’s almost St. Patty’s Day.

Years & years ago (long before we met) the hubs went to bar-tending school. He was super young & thought it would be good information to know. Don’t all 20-something dudes think that way?! Well – he was right, it is great knowledge to have (especially if your wife likes to blog about food & drinks). I was able to tap that inner bartender & have him help me create some great cocktails for St. Patrick’s Day. We already had some blackberry brandy we had made – so I was looking for a concoction to use it in. This Blackberry Irish Whiskey Sour was the perfect beverage to not only utilize some of that brandy but add a little Irish celebration in there too.

Add a little twist of lemon & a blackberry – perfect garnish.

So simple to make & you can wow your friends with this great Irish drink.

Delicious whiskey sour cocktail recipe twisted with blackberry that is so refreshing!!! Perfect for celebrating St. Patrick's Day & beyond!

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Blackberry Irish Whiskey Sour

Ingredients

1-1/2 ounce Irish Whiskey - I used Bushmills
3/4 ounce Blackberry Brandy
1/2 ounce lemon juice
1 lemon slice
1 blackberry
granulated sugar
crushed ice

Instructions

Add several tablespoons of sugar to a shallow plate or dish
Rub lemon along the outside only of the rim of your glass to wet
Immediately roll this wet part of the glass in the sugar to coat the rim - set aside
In your shaker- fill 1/2 full with ice
Add Whiskey, brandy & lemon juice - shake well.
Strain into prepared glass
Garnish with lemon twist & blackberry

Want More? Try this tasty dessert…

Frozen Brown Cow

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