BREAKFAST

Simple Blueberry Smoothie

I have mentioned that since we are getting so close to moving & with so many things up in the air- we have drastically altered how we are doing things around here. I’m baking less (partially because our oven isn’t working properly) & with the warm temps here for the next few months, I’m really going to enjoy spending less time in the kitchen anyhow. I know I have possibly mentioned it before- but I have never really been a smoothie kind of person. That is until I whipped up one with some matcha (sharing that next week) & loved it. So then I started seeing what else I could come up with. I sort of had this “why haven’t I been doing this all my life?” sort of moment. One of my new favorites – this Simple Blueberry Smoothie. The name says it all & it’s great.

Just 4 ingredients & makes enough for the kids & I to all have enough to fill us up.

Print Recipe

Simple Blueberry Smoothie

Ingredients

1 banana
2 cups fresh or frozen blueberries
1 cup milk whatever kind you prefer
1 tbsp raw honey or agave nectar

Instructions

Add all ingredients together in your blender & blend on med-high for about 60-90 seconds.
Enjoy immediately.

Want more BLUEBERRY RECIPES?

Blueberry Pie Bars

Blueberry Freezer Jam

Blueberry Pie Donuts

To see where I am linking today- visit HERE

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Coconut Bananas Foster

By Kleinworth & Co 3 Comments

I’m sort of feeling like I’m back in the saddle today after a great trip with some AMAZINGLY INSPIRING women. I will be sharing all about it as soon as I can get my head wrapped around everything here. But I do have a YUMMY recipe to share with you that I know you will LOVE!!! Ever since I posted my Coffee Bean Syrup & used it on a stack of waffles with a giant scoop of vanilla ice cream, I have been wanting to create more things to put on top of waffles & ice cream. You know me- more is more when it comes to treats!! Certain flavors paried together just make me swoon- bananas & caramel, bananas & coconut, caramel & pecans, bananas & pecans. So I figured why not put it altogether for one decadent & absolutely delightful treat. Coconut Bananas Foster.

Now bananas foster is typically made with rum.

Yes the alcohol is cooked out – but I opted to use that Coffee Bean Syrup that I mentioned earlier in it’s place.

I used these giant Belgian Waffles stacked 3 high, topped with vanilla ice cream & then added my foster.

Heaven!! Absolute Heaven!

Print Recipe

Coconut Bananas Foster

Ingredients

1 stick butter
1 cup dark brown sugar
1/2 cup heavy cream
1/2 cup Coffee Bean Syrup
2 bananas - sliced
1/2 cup chopped pecans
1-1/2 cups sweetened coconut - divided

Instructions

Melt a stick of butter in a pan on medium-high heat.
Add a cup of brown sugar.
Stir it up with heavy cream.
Stir in bananas
Add chopped nuts.
The mixture should be good and bubbly.
Pour in syrup
Remove from the burner and stir in 1 cup of the coconut.
Serve over waffles & vanilla ice cream & top with remaining coconut

Want more Caramel or Coconut?

Caramel Pear Breakfast Cake

Banana Coconut Donuts

To see where I am linking today- visit HERE

Vanilla Coffee Creamer

By Kleinworth & Co 9 Comments

I mentioned a couple days ago that I am doing an experiment with my coffee. I want to see if replacing the things I normally add to my cup with homemade versions changes how I generally feel. I have already created Homemade Vanilla Coffee Syrup that I like to put in my coffee with a little half & half. But I also tried my hand at making Homemade Vanilla Coffee Creamer because the hubs really likes to have the flavored creamers. The cool thing is that I can make this as needed – no more buying in bulk & I think it tastes better than what we were originally using too.

It’s so simple to make. Just add the ingredients to a mason jar- give it a good shake & done. I think it’s easier to pour from a smaller bottle, so I transferred a portion to these sauce bottles.

Print Recipe

Vanilla Coffee Creamer

Ingredients

1 can sweetened condensed milk
2 cups milk - I used 2%
1/3 cup vanilla coffee syrup

Instructions

Add all ingredients to a large mason jar & tighten the lid
Shake well - done
Store in refrigerator for up to 1 week (depending on how fresh your milk is that you used)
Give it a little shake before each use.

Want more HOMEMADE versions of your favorites?

Homemade Cherry Pie Filling

Homemade Kahlua

To see where I am linking today- visit HERE

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Homemade Vanilla Coffee Syrup

By Kleinworth & Co 1 Comment

I think it’s fair to say that I have a pretty strong love affair with my coffee. I start my day with my 28 ounce mug filled to the brim. Everyone in the house knows that it’s best to talk to me after I have made it at least half way through that mug of jo. I love my morning coffee so much that when I am planning a trip- one of the things I research is how close the nearest coffee shop is to where I’m staying. Yep – it has to be a good STRONG cup with rich, bold flavor. I can’t live without my coffee. So you can imagine how bummed out I was when I started researching the ingredients in the things I add to my coffee. Yeah- a whole lot of things I can’t pronounce. That can’t be good. Plus I think those additives are making me feel not quite right. I don’t know for sure though & there was only one way to find out – but I wasn’t going to give up my coffee to do it. So I decided to do a little experiment & change what I’m adding to my cup. I started with this Homemade Vanilla Coffee Syrup.

It adds just what I like- along with a little splash of half & half. YUM! I’m going to give it about a month & see how I feel. See if I notice any changes in my skin or weight or just overall energy. I’ll keep you posted. In the meantime – I’m just enjoying the flavor of this in my cup. I think you will too.

Print Recipe

Homemade Vanilla Coffee Syrup

Ingredients

3/4 cup water
3/4 cup granulated sugar
3 tbsp vanilla extract

Instructions

Combine water & sugar in small saucepan
Heat on medium & bring to a boil - stirring constantly
Once all the sugar as dissolved remove from heat
Add vanilla - stir to combine
Transfer to sterilized bottle
Store in refrigerator for up to 2 weeks

Want more coffee recipes?

Best Chocolate Chip Coffee Bars

Chocolate Marshmallow Iced Coffee

To see where I am linking today- visit HERE

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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

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

Zeppole

By Kleinworth & Co 11 Comments

Do you ever just crave a good donut?? I sooooo do – more often that I probably should admit. While I love making baked cake donuts & they are still my favorite – I truly enjoy a fried goodie every once in a while. So I decided to go back to my old book of recipes (some I have not made in what seems like forever) & make some donuts that I know I love.

Zeppole

You see- one night I headed to the couch because the grumble of the grizzly bear was keeping me awake. Then around 5 am the grizzly bear came to wake me & try to bring me back to bed. Well at that point the coffee had already brewed (& I could smell it) & I knew I shouldn’t put off work any longer. So it was not back to bed for me – it was get to work time. But the first thing that ran through my head as he was nudging me awake was that I didn’t have any donuts to start my Saturday morning. I did vocalize this in hopes that he would be ever so sweet & head out to get me some. No go. So I just had to resort to making my own.

I found that if I dip them in Mocha Dulce de Leche – it’s REALLY GOOD. 🙂

Check out how easy it is to make Zeppole!

Print Recipe

Zeppole

Ingredients

1 cup warm water 110-115 degrees
1 tsp instant yeast
1 tbsp granulated sugar
2 cups all-purpose flour
1 tsp salt
Peanut Oil for frying
Confectioners Sugar
Mocha Dulce de Leche for dipping

Instructions

Sprinkle the yeast & sugar over the water in a measuring cup. Stir until the yeast dissolves.
In large bowl - combine the flour & salt.
Add the yeast mixture & stir with a large spoon until well blended.
Cover with plastic wrap & place in warm spot for 1-1/2 hours to rise. (I like to run the dryer for about 5 minutes & then turn off & place my dough inside to allow to rise)
Pour about 2 inches of oil in deep, heavy stockpot or deep fryer.
Heat oil until temp reaches 375 degrees or until the dough sizzles when dropped in.
Drop the dough by the tablespoon into the hot oil. Do not place too many in at one time- they need space to float around.
Cook zeppole until golden brown & puffed.
Remove from oil with large metal slotted spoon & drain on paper towels.
Repeat with remaining dough
Once drained- place in paper sack with some confectioners sugar & shake until coated. For a lighter zeppole- you can just sprinkle with confectioners sugar instead. (This is what I did knowing I was going to dip them)
Serve immediately

These would also be great dipped in this Coffee Bean Syrup

Coffee Bean Syrup

It’s made with coffee 🙂

To see where I am linking today- visit HERE

Blackberry White Chocolate Buckle

By Kleinworth & Co 21 Comments

Blackberry White Chocolate Buckle is the perfect Easter or Mother’s Day dessert. Quick & easy dessert for blackberry lovers that’s like a cobbler & so good!

You know how I love having fruit in the house. I get pretty giddy when my fridge & counters are overflowing with produce. It spurs all sorts of inspiration. I want to get in there & start creating things & letting my imagination run wild. This time I decided to work with the several containers of blackberries we just picked up. They are a family favorite. I remember when the kids were really little- I couldn’t give them enough to satisfy their craving for them. I really don’t blame them- blackberries are a wonderful snack. I whipped them up with some white chocolate chips for this super tasty treat.

Blackberry White Chocolate Buckle

I remember the first time I had a wild blackberry. I was expecting my son- over 16 years ago TODAY (wow). The hubs & I were out on one of our walks to give the baby some exercise. We lived in a place where they grew on the side of random trails. He picked one off & told me to try it. I grew up in So Cal. You were taught to never just pick things & eat them- you didn’t know what they would do. So I was cautious. I had never lived like that- just picking things growing wherever. It was life changing. I loved it.

Print Recipe

Blackberry White Chocolate Buckle

Ingredients

2-2/3 cups all-purpose flour divided
2 tsp baking powder
1/2 tsp salt
1-1/2 stick butter - room temperature
3/4 cup sugar divided
1 large egg
3/4 cup milk
2-1/2 cups fresh blackberries
1 tbsp lime juice
1/2 tsp cinnamon
1/3 cup white chocolate chips

Instructions

Preheat oven to 375 degrees
Spray 9" glass baking dish with cooking spray & set aside
In mixer - beat 1/2 cup butter until smooth.
Add in 1/2 cup sugar & beat until light & fluffy
Add egg - beat until well combined
Beat in 2-1/3 cups flour & your baking powder & salt
Add in milk as it's beating in the dry ingredients
Transfer to prepared pan- spread out
In small bowl- toss berries with lime juice & then pour over batter
Add white chocolate chips
In another small bowl combine remaining butter, cinnamon, remaining sugar & remaining flour- mix with pastry blender until large crumbles remain.
Sprinkle over the top of your berries & spread out to cover
Bake 50-60 minutes or until toothpick test comes out almost clean.
Cool in pan on wire rack
Serve warm with a scoop of vanilla ice cream on top *opt

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

Want More Blackberries?

Blackberry Lemon Gin & Tonic

Blackberry Pops

Blackberry Whole Wheat Mini Donuts

To see where I am linking today- visit HERE

Coffee Bean Syrup

By Kleinworth & Co 18 Comments

Ooohhhhh – I can’t even begin to tell you just how excited I am about this recipe. If you are a COFFEE LOVER like I am – you try to add a little java to just about anything you can. I start my day off with a 28 ounce mug of some really strong coffee. Sometimes that isn’t quite enough. Soooo….I decided to see if I could give a jolt to my breakfast too. Because really- I wanted to see if I COULD. The result was over the top- so much better than I ever imagined.

Coffee Bean Syrup

I grew up with whip cream on my waffles & pancakes. Then in high school one of my best friends was from Australia. When she told me that they serve waffles with a scoop of ice cream on it for breakfast – that was it for me. GENIUS! Why didn’t I ever think of that before??!! A reason to have ice cream for breakfast- I’m all over that. So the perfect combination here is waffles & vanilla ice cream topped with this Coffee Bean Syrup. HEAVEN on a breakfast plate – I’m tellin’ ya.

One little taste- my eyes rolled to the back of my head. TO DIE FOR!

Print Recipe

Coffee Bean Syrup

Ingredients

1 cup corn syrup
2 cups granulated sugar
4 tsp strong instant coffee granules
1/2 cup water
1 cup evaporated milk
2 tsp vanilla extract

Instructions

Place corn syrup, sugar, water & coffee granules in saucepan.
Heat over medium - stirring to combine.
Keep stirring & allow to come to a boil - boiling & stirring about 3-5 minutes
Remove from heat & add evaporated milk & vanilla.
Stir to combine.
Set aside to cool to room temperature before transferring to bottles.
Store in refrigerator for up to 6 weeks.
Heat in microwave for about 30 seconds to bring back to drizzle consistency before serving.

Want More Syrup?

Pumpkin Spice Syrup

Blueberry Syrup

To see where I am linking today- visit HERE

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Red Velvet Biscotti

By Kleinworth & Co 20 Comments

Would you agree with me that when you think of Red Velvet flavored anything- your mind sort of automatically thinks of Valentines Day? I know mine does. Which is why I can’t seem to stop wit the red velvet recipes. It’s so incredibly good & there is just something about it that screams special. So I couldn’t help myself from making this tasty little coffee time snack to make my weekend a little more exciting.

Red Velvet Biscotti

I had so much fun in Michaels picking up all the little Valentine sprinkles & decorations. I really have to hold myself back in there. The hubs thought I had lost my mind. When I left CA I shipped home 4 LARGE boxes of my mom’s cake decorating/baking supplies. He didn’t think I would need to be buying any sort of baking item for a very long time. Buuuut – I wandered in to Michaels & walked out with several bags full of more baking supplies. Go figure.

Look at how fun these little hearts are mixed with the white chocolate chips.

Print Recipe

Red Velvet Biscotti

Red Velvet Biscotti is the perfect treat to serve your sweetie with their coffee on Valentine's Day.

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: French

Keyword: biscotti, red velvet

Servings: slices

Ingredients

2½ cups all-purpose flour spooned into your measuring cup- don't scoop in with the cup - this packs it in & gives too much in the recipe
2 cups sugar
1 cup dutch processed cocoa powder
2 oz liquid red food color or 2 tbsp gel food color
1½ tsp baking powder
1/4 tsp salt
5 large eggs
1½ tsp vanilla extract
1 cup white chocolate chips
½ cup heart sprinkles

Instructions

Pre-heat oven to 350 degrees
Mix flour, sugar, cocoa, food color, baking powder, & salt in the mixer bowl & turn it on the slowest setting. (stir)
Combine eggs, & vanilla in small bowl & beat lightly with a fork.
Add the egg mixture to the flour mixture & mix well until combined. It will be sticky but firm.
Fold in the white chocolate chips.
Divide the dough in half for 2 large loaves - I did 3 medium-sized instead. (You should end up with 2 rectangles measuring approximately 4-5 inches on the short end & 7-8 inches on the long end.)
On a lightly floured surface, form each log & place on a parchment-lined baking sheet.
Bake for about 30 minutes or until tops are set.
Remove from the oven & reduce oven temperature to 300 degrees.
Allow logs to cool & then slice about ½ - 1 inch wide.
Lay slices on their side on the baking sheet & bake at 300 for 10 minutes.
Remove- flip the slices over & bake an additional 8-10 minutes.
Cool on a wire rack before decorating or placing them in an airtight container for storage.

Want More Red Velvet?

You can make this Homemade Red Velvet Cake Mix & print the instructions tag for a great gift.

To see where I am linking today- visit HERE

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The Best Green Juice

By Kleinworth & Co 6 Comments

I want you to met someone special today. Kendra is the owner & creator of Key Lime Digital Designs. She is a fellow contributor for SNAP! & all around creative genius. Her blog designs are gorgeous & her creativity is incredibly inspiring. Today I have the honor of having her here today sharing this recipe that is sure to kick off my 2014 in the right direction.

The Best Green Juice

Hi! My name is Kendra from Key Lime Digital Designs. I am very excited to be here today sharing with you! Typically on my blog I only post about blog design, blogging tips, and fonts (I’m sort of a font-aholic) but today I am excited to take this chance to share something totally different and non computer-ish! Enter the Green Machine.

This juice is so refreshing and delicious. If you have any New Years health resolutions you are going to love this juice!

You might be a little skeptic about the kale. I promise the bitterness of the Kale is covered up by the oranges. The oranges are the sneaky, not so green, ingredient. They add sweetness to the juice that make it so yummy!

Let’s talk about juicing in general for a min. There are a lot of opinion on juicing. Here’s mine … Can juicing be expensive? Yes. Should you juice all the time for your sole nutrients? Hmm, probably not. Does juicing actually taste good? Yes, it can! And this green juice recipe is my favorite. All time favorite. Can juicing be refreshing and a good way to reset your system? Absolutely!

I have used this green juice after I had both of my babies to help get rid of that extra baby weight. When I decide to “juice” I typically juice for 3-4 days – drinking this green machine for breakfast and lunch and then eating a sensible dinner.

You are gonna love this because you will feel so refreshed and energetic after you drink this! Get your juicers out pronto!

Print Recipe

5 from 1 vote

The Best Green Juice

Ingredients

2 Huge handfuls of kale
2 Huge handfuls of spinach
1 Cucumber
2 Granny smith apples
1 Large orange

Instructions

Twist the stems off the apples and cut them in half.
Peel the oranges.
Thrown everything in the juicer.
Mix the juice and enjoy! (And don't be to picky about the amounts listed above. Give a little take a little.)

Notes: The amount of juice this produces can vary based on your produce but typically I find it makes about 36-40oz. You can refrigerate the juice for 2-3 days in an airtight container. Shake well before drinking.[br][br]If you feel like your juice is still a little bitter, just add another orange.

-Kendra

I am a wife and mom of 2 energetic kids!

My family keeps me busy but I also love to blog, create in photoshop, collect fonts, oh and eat cookie dough 🙂

Blog | Shop | Instagram

Thank you so much Kendra – I’m thrilled to have you here today!!!

To see where I am linking today- visit HERE

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Favorite Mini Donut Recipes

By Kleinworth & Co 8 Comments

Happy New Year!!!

Hope you all had lots of fun during your New Years Celebrations. I also hope you had a chance to recover yesterday & you are excited to be kicking off 2014. I know I am. I thought I would get started by getting inspired with my my favorite thing to make the kids for breakfast & round up all my top recipes.

Favorite Mini Donut Recipes

I’m hungry already just looking at the set as a whole.

Here we go – get your donut maker ready!

Pumpkin Butter Donuts

Blueberry Pie Donuts

Banana Oat Donuts

Baked Churro Donuts

Raspberry Chocolate Chip Donuts

Pink Velvet Funfetti Donuts

Banana Coconut Donuts

Chocolate Cake Donuts & Peanut Butter Glaze

Blackberry Whole Wheat Mini-Donuts

So there you have it- my favorite mini donut recipes.
I can’t wait to start whipping up even more new donut recipes this year!

To see where I am linking today- visit HERE

Dark Chocolate Almond Biscotti

By Kleinworth & Co 4 Comments

Have you recovered from yesterday? I certainly hope you had a blessed & beautiful Thanksgiving Day!

I thought I would stay low key here through the whole holiday weekend. I’m sticking with simple & easy recipes & projects to make your life easier. I knew I would need something to snack on over coffee while the hubs is home with me for these 4 days. I decided to try making some biscotti – but since I am really loving all this dark chocolate I picked up at a recent run to the market- I added some on in there & made a tasty treat.

Dark Chocolate Almond Biscotti

Perfect blend of chocolate & almond.

Print Recipe

5 from 1 vote

Dark Chocolate Almond Biscotti

Ingredients

1/4 cup vegetable oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1-3/4 cup - 2 cups all-purpose flour depending on firmness of the batter
1/4 tsp salt
1 tsp baking powder
1/2 cup slivered almonds
3/4 cup dark chocolate chips - divided

Instructions

Preheat oven to 300 degrees
Line baking sheet with parchment- set aside
In mixer - combine oil & sugar. Beat until combined.
Add in vanilla & almond extracts & eggs. Mix well.
Add in flour, salt & baking powder - mix. Start with the lesser amount of flour & add more if the batter doesn't seem firm enough to hold shape
Fold in 1/4 cup slivered almonds & 1/2 cup dark chocolate chips.
Divide dough in half & transfer to prepared baking sheet & form 2 logs.
Wet your hands- batter is sticky - use hands to form the logs to desired size.
Top with remaining almonds & chocolate chips.
Bake 30-35 minutes until very light brown. Remove.
Set aside to cool 10 minutes. Reduce heat on oven to 275 degrees.
After cooled 10 minutes- slice to desired sized pieces (about 3/4 inch)
Lay on sides & bake additional 9-11 minutes.
Allow to cool on baking sheet before transferring to airtight container.

Looking for more morning coffee snacks?

Frosted Apple Pie Breakfast Cake

Ban-Apple Muffins

To see where I am linking today- visit HERE

Chocolate Mint Muffins

By Kleinworth & Co 10 Comments

I think it’s safe to say that I’m sort of obsessed with mint this time of year. Especially when it comes to combining it with chocolate. Mmmmmmmm – yeah. I can’t get enough. So just be warned. I picked up some of those delectable Andes mints pieces & decided they would be great in muffins. Not just any muffins would do though. I needed to make the kids something for breakfast but these actually turned out more like a treat. That’s okay- they weren’t complaining about these.

Chocolate Mint Muffins

They actually turned out with more of a brownie type texture- works for me. Yum!

A little sprinkle of extra mint pieces on top when they are hot- OH MY!

Print Recipe

Chocolate Mint Muffins

Ingredients

1-3/4 cup all-purpose flour spooned in, not scooped
1-1/4 cups brown sugar - packed
2/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup Andes mint pieces
3/4 cup milk
1 tbsp vinegar
2 large eggs
1/3 cup vegetable oil
1-1/2 tsp coffee extract
1 cup Andes mints for sprinkling on top

Instructions

Preheat oven to 350 degrees.
Line 16 muffin tins with parchment liners
Combine milk & vinegar in small cup & set aside
In large bowl - whisk together flour, brown sugar, cocoa powder, baking powder, baking soda & salt.
Add in mint chips & stir to incorporate
In separate bowl combine milk mixture & eggs- whisk
Add in oil & coffee extract - whisk to combine.
Pour into dry mixture & carefully fold in. Do not over mix.
Scoop by the spoonful into prepared baking tins until the papers are 3/4 full
Bake 23- 25 minutes or until toothpick test is clean.
Let cool in pan & then transfer to wire rack to finish cooling.
Store in airtight container.

Need more breakfast ideas?

Pumpkin Butter Donuts with Granola

Monkey Muffins

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

Pumpkin Butter Coffee Cake ~ Holiday Baking

By Kleinworth & Co 7 Comments

*This post with my Pumpkin Butter Coffee Cake with Land O’Lakes butter is a sponsored post written by me as a member of the Collective Bias® Social Fabric® Community.

One thing I absolutely love during the holidays is baking treats & food gifts for friends & neighbors. Because we were just moving in during the holidays last year it was our neighbors that brought us plates of goodness to welcome us to the neighborhood. But usually I like to prepare either a plate of a collection of goodies or I like to make something like a cake or loaf of breakfast bread to give to them to day before the holiday so that they have breakfast covered for the next morning. This way they don’t have to make anything for their guests while also trying to prepare for the feast or for the other festivities happening that day. This particular breakfast treat is my favorite to give the day before Thanksgiving.

Pumpkin Butter Coffee Cake

I give it a light wrap with parchment & some bakers twine.
Rustic & imperfect.

Then I send the kids out to do the deliveries.

Look at all that buttery goodness in there. The pumpkin butter is perfect for Thanksgiving morning.

Print Recipe

Pumpkin Butter Coffee Cake

Ingredients

Cake

1-1/4 cups all-purpose flour
1/2 cup sugar
2-1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup milk
4 tbsp Salted Land O' Lakes butter sticks
1 egg - beaten
1/4 cup Pumpkin Butter

Streusel

1/2 cup sugar
1/4 cup all-purpose flour
1 tsp cinnamon
4 tbsp Unsalted Land O' Lakes butter sticks

Instructions

Preheat oven to 400 degrees
Spray 8" round glass baking dish with cooking spray - set aside.
For cake - combine flour, sugar, baking powder, cinnamon & salt in mixer bowl.
Add in milk & egg - beat.
Add in Land O' Lakes butter - mix
Add in pumpkin butter - mix well.
Transfer to prepared dish
Make streusel -
In small bowl whisk together all streusel ingredients until you have a thick paste like consistency.
Drop on top of cake batter in small portions to cover most of the cake - do not mix
Bake 30-35 minutes or until toothpick test is mostly clean.
Cool on wire rack in pan completely before removing.

You can pick up Land O’ Lakes butter sticks at Walmart & create this dish for your friends & neighbors too.

Connect

@landolaksktchn

https://www.facebook.com/LandOLakes

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Dulce de Leche Pumpkin Muffins

By Kleinworth & Co 13 Comments

I wasn’t going to do it. I really had not planned on making any recipes with pumpkin puree this season. But then I was sent some to try for another post & I couldn’t just let it sit there in the cabinet. So since I figured the kids were tired of having banana bread for breakfast everyday – I decided to take the pumpkin muffin recipe to the next level & make them something they will really enjoy in the mornings.

Dulce de Leche Pumpkin Muffins

As if the pumpkin muffins weren’t tasty enough- that Dulce de Leche makes it goodness overload.

Mmmmmmm………. look at that drizzle.

You know you want one 🙂

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5 from 1 vote

Dulce de Leche Pumpkin Muffins

Ingredients
Muffins
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
2 cups pumpkin puree- not pie filling
1-1/2 cups granulated sugar
1 cup vegetable oil
4 eggs
2 tsp vanilla extract
1 tsp molasses
Streusel
6 tbsp flour
4 tbsp brown sugar
4 tbsp cold butter
Topping
3/4 cup Dulce de Leche

Instructions
Preheat oven to 350 degrees
Line muffin tins with papers or spray with cooking spray. (recipe makes 24 muffins)
In mixer bowl combine pumpkin, sugar, oil, eggs, vanilla & molasses. Beat & blend until smooth.
Add in flour, cinnamon, ginger, pumpkin pie spice, baking soda & salt. Beat slowly until just combined.
Spoon batter into prepared muffin tins.
Make streusel by placing all streusel ingredients in small bowl & cut together with pastry cutter or by crossing 2 knives to cut the butter into the dry ingredients. Should be lumpy.
Sprinkle over the top of each muffin.
Bake muffins for 20-23 minutes or until toothpick test is clean.
Cool on wire rack & then drizzle with warmed Dulce de Leche before serving.

Want more caramel?

Caramel Gingerbread Ice Cream Cake

Caramel Pear Cobbler Bars

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Concord Grape Spread

By Kleinworth & Co 17 Comments

One day we stopped by to see Joe- our farmer friend down the road. We wandered the farm looking at the last of his bounty for the season. It was a glorious day that I enjoyed so much.

Before we left with our bushel of apples we bought from him, he handed me a few handfuls of fresh concord grapes he picked the day before. The smell was absolutely HEAVENLY & the taste was even better.

We could have very easily eaten them all while we drove around that day & that would have been it for those grapes. But I held everyone off & saved them until we got home. I wanted to make something with them that would allow us to enjoy those fresh concord grapes for many days.

Concord Grape Spread

Just look at how gorgeous these ones are. I went a little photo happy while I was there.

He picked these off later that day.

OH! MY! GOSH! This tastes amazing.

I’m having a hard time not eating it right out of the jar.

Print Recipe
5 from 1 vote

Concord Grape Spread

Ingredients
2 cups washed grapes
3 cups water
1-1/2 cups granulated sugar

Instructions
Place all ingredients in medium-large stockpot
Place 2 spoons in the freezer to chill.
Bring pot to a boil & keep boiling about 40-45 minutes - keep stirring through this time.
You will see the grapes break down, the seeds floating around & the mixture thickening up.
Once you reach the 40 minute mark take one of your spoons from the freezer & dip it in your spread- return to the freezer for 3 minutes. Continue to boil mixture while you are waiting for the spoon.
Remove spoon & tip to see if it runs- if it doesn't- your spread is ready.
If it does run- continue to boil additional 5 minutes at a time & repeat the spoon test until it doesn't run.
Once it's ready - remove from heat. Place a mesh colander over a small bowl & pour your spread in carefully. Press through with your spatula to get as much of the spread into your bowl while straining those seeds & remaining skins out.
Once you have strained completely- toss the seeds & skins & transfer your spread to your jars.
Allow to cool overnight before using.
Store in refrigerator or in freezer for long term.

You will LOVE having this on your morning toast or muffin.

Frosted Apple Pie Breakfast Cake

By Kleinworth & Co 13 Comments

As we are coming to the end of the fresh produce season here, I am spending lots of time visiting the farm down the road picking up apples 40 pounds at a time. I’m canning as many jars of applesauce, apple pie filling & apple butter as I can to see just how long it will take me through the cold months here. At the same time I am using some of those things in my baking for the kids & their breakfast. This time I decided to use some of that apple pie filling & make them a frosted breakfast cake. Rarely do I add the frosting for them but this one just seemed like the right recipe to do just that.

Frosted Apple Pie Breakfast Cake

This has the perfect blend of cinnamon & apple. You know my son & his obsession with all things cinnamon was loving this.

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Frosted Apple Pie Breakfast Cake

Ingredients
1/2 cup 1 stick butter -softened
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla
2 large eggs
1 tsp baking soda
1-1/2 cups all-purpose flour
1 tsp cinnamon
1/2 cup homemade cinnamon brown sugar applesauce
2 cups apple pie filling
Glaze
1 cup confectioners sugar
1-2 tbsp milk

Instructions
Preheat oven to 350 degrees
Spray 9x13 pan with cooking spray - set aside
Beat butter & sugars together until creamy. Add eggs & vanilla- beat.
Add in baking soda, flour - slowly beat into mixture
Stir in applesauce & apple pie filling until well combined.
Pour into prepared pan.
Bake 50-55 minutes or until toothpick test is clean.
Cool 20 minutes on wire rack in pan.
Whisk together glaze ingredients in small bowl & pour over cake.
Allow glaze to harden before serving.
Store in airtight container in refrigerator for up to 3 days.
Microwave 30 seconds before serving.

It’s a great fall recipe that your family will love to have in those cool crisp mornings.

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Caramel Apple Spice Bread

By Kleinworth & Co 6 Comments

So what do you do when you have 40 pounds of apples on hand?? Well you start by making lots & lots of Apple Pie Filling. Then you start using that filling in all sorts of recipes. Or at least that’s what I have been doing since we picked up our apples from the orchard down the street. I couldn’t be happier with the smell of cinnamon & spice filling my house each day. Apples & cinnamon are a top favorite of the hubs & my son- so they are in absolute heaven here at the moment.

I needed to whip up something quick for the kids for breakfast the other day so I decided to make this…

Caramel Apple Spice Bread

This has all the apple, spiced, cinnamon, fall flavor you are after this time of year.
Moist & perfect with your morning coffee.

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Caramel Apple Spice Bread

Ingredients
3 eggs
1 cup canola or vegetable oil
2 cups granulated sugar
2 cups apple pie filling I used my Caramelized Pear Pie Filling only substituted the pears for apples
1 tsp vanilla extract
1 tsp salt
3-1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
Cinnamon/sugar mix to sprinkle on top

Instructions
Preheat oven to 325 degrees.
Grease 2 loaf pans- set aside.
Combine all ingredients (except the cinnamon/sugar mix) in mixer bowl & beat well until completely combined into a thick batter.
Spoon batter into your prepared pans
Sprinkle with cinnamon/sugar mixture
Bake 70-80 minutes or until toothpick test is clean
Cool in pan on wire rack
Remove from pan & store wrapped in foil at room temp.

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Pumpkin Spice Syrup

By Kleinworth & Co 23 Comments

Pumpkin Spice Syrup takes your favorite pumpkin spice flavor & puts in in a pancake syrup. It’s easy pumpkin recipes like this that really make your morning!

Pumpkin Spice Syrup

I know I mentioned that I am not a huge fan of pumpkin flavored things- but the rest of my family is. I spent an entire day in the kitchen playing with recipes & ideas to come up with some new family favorites for the season. We happened to be planning on a big batch of pancakes for the weekend & normally I would whip up some blueberry syrup for that. But I really wanted something that didn’t feel like summer- I wanted something warm & cozy feeling. So I came up with this

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Pumpkin Spice Syrup

Ingredients
1 cup corn syrup
2 cups sugar
1/2 cup water
1 cup evaporated milk
2 tsp vanilla
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg

Instructions
Pour corn syrup, sugar, water, cinnamon, pumpkin pie spice & nutmeg in 2 qt saucepan.
Whisk to combine & heat over med-high heat until it comes to a boil
Whisk constantly - let boil & cook 3-5 minutes
Remove from heat & slowly pour in evaporated milk- whisking the entire time.
Whisk in vanilla
Transfer to airtight container - store in refrigerator
Heat in microwave before serving

It’s absolutley FABULOUS! All the smells & flavors of fall – drizzed on my breakfast. Plus- it’s so simple- you have to make it. I know this is something I make often & always have on hand this time of year. It’s not only great on pancakes, waffles or french toast, but I love adding it to my ice cream & my morning coffee. No wonder we go through it so quickly- right?!

Want More Syrup?

Coffee Bean Syrup

Blueberry Syrup

Don’t miss these great ideas from these bloggers….
No Bake Pumpkin Cheesecake Lasagna from Creole Contessa
Pumpkin Bars from Blessed Beyond A Doubt

To see where I am linking today- visit HERE

Filed Under: Breakfast, Dips, Sauces, Seasonings, & Spreads, Featured, Food Photography, Halloween, Holiday, Instagram, Recipes, Thanksgiving
Tagged With: breakfast, easy recipes, homemade syrup, pumpkin, spice, syrup

Caramel Pear Turnovers

By Kleinworth & Co 25 Comments

Today some my my dearest blogger friends have joined me for this month’s Recipe Round-Up. We are all posting our Best Fall Recipes. My friends have really pulled out all the tricks this month & have shared some really awesome recipes for the fall season. I’m so excited to try them all. At the request of the hubs- I decided to share with you today this super quick & tasty breakfast recipe.

Caramelized Pear Turnovers

Since I already had the filling & caramel in my fridge- (I always keep them both on hand this time of year for quick recipes)
it made these turnovers really quick to make & enjoy right away.

Other Sweet Pastries

Strawberry Napoleons

Cruffins

Churro Twists

Raspberry Pastry Twists

Print Recipe

Caramel Pear Turnovers

Ingredients
1 sheet frozen puff pastry - thawed
1 egg white
1 tbsp water
3/4 cup pear pie filling
1/2 cup Caramel/ Dulce de Leche

Instructions
Preheat oven to 400 degrees
Lay out your puff pastry sheet on parchment
Cut into 6 squares
Combine water & egg white & whisk lightly with fork.
Brush egg wash on edges of puff pastry
Add spoonfuls of pear pie filling on one half of each square.
Fold over pastry dough to cover filling & crimp down with a fork.
Transfer to ungreased baking sheet.
Bake 14-20 minutes - or until puffed & golden brown.
Transfer to wire rack.
Add your caramel to pastry bag & pipe on over the top of each turnover.
Serve warm.

I’m sharing this as part of our September’s Recipe Round-Up. Want more Fall Recipes???

Apple Cake with Brown Sugar Glaze from Let’s Dish

Chocolate Peanut Butter Caramel Pretzel Poppers from Reasons to Skip the Housework

Apple Ginger Cocktail from One Martini at a Time

Apple Fritters from In the Moment With

Rosh Hashanah Apple Cake from Random-osity

Apple Pumpkin Muffins from Joyful Healthy Eats

Chocolate Pecan Pie Granola from Little by Little

Crock Pot Tuscan Bean Soup from Mostly-Homemade Mom

Apple Cupcakes with Salted Caramel Frosting from Nap-Time Creations

First- today is my mom’s surgery. I will be away from the office as much as I can be.

I wish I could have made the trip to be with her today.

You guys knocked it out of the park once again last week. Some of the things that I was inspired by were…

This DIY Tablet Cover from Kimberly @ A Fresh Perspective

These delicious hamentashen from Tamar @ Random-osity

Thank you all for sharing your creativity with me each week!!

I think that most of you who know me well would agree that I am a complete sucker for packaging. I will buy just about anything (need it or not) if it’s packaged in an appealing way. I know- it’s bad. Really bad! But I can’t help myself. Obviously the hubs knows this & you know, he’s an enabler. He really is. One day he had to run to the new little hardware store here in town. We both have a thing for cute little local hardware stores. I think it’s because when we lived in Placerville (his home town) there was Placerville Hardware. OMG- I could wander in there all day & spend way too much. So anyhow- there he was wandering this store. He must have found the canning section because he came home with these adorable squaty, large mouth mason jars. Have I mentioned how much I love him for these random “gifts”??? I was THRILLED & started thinking of things I would make.

So I had been planning & preparing to use the pears on my counter that needed to have something done with them. Literally- for the 2 days prior I was planning on making a tart or cake or something with them. But when the beautiful little jars arrived in my kitchen I had a change of plans. Unfortunately I didn’t have enough pears to my liking for this recipe- so I added a couple apples in there too. I just started cutting & tossing things in the slow cooker until I felt it had enough of what I was looking for. I had never made this before- so it was all sort of trial & error. I was so happy when it came out the way it did.

The kids are loving it on their waffles & in their sandwiches in place of honey. Hubs grew up in an orchard & had this sort of thing available to him all the time. So he was sure happy to have a taste from his childhood memories to savor once again.

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Apple- Pear Butter from Kleinworth & Co.

Ingredients
6 large pears
6 large apples
3 tbsp cinnamon
1-1/2 cup brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 tsp molasses
2 tsp vanilla extract
pinch salt

Instructions
Core, peel & chop your apples & pears & put in slow cooker on high.
Add all other ingredients.
Cook on high 1 hour.
Ladle into blender & puree (no chunks- still thick)
Pour back into slow cooker
Stir & reduce to low & continue cooking for 5 hours.
Ladle into sterile jars.
I put one in the fridge for immediate use the next morning & 4 in the freezer for later.

This filled these 3 – small jars plus 2 larger jars

Enjoy!!!

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