DESSERT

Banana Marshmallow Fudge Parfait

Light, simple, easy to make – all on my list of criteria when deciding what to make during the summer. I don’t know about you – but when these warm months hit I am looking for easy, no-bake treats to enjoy. If I can come up with something tasty & it only takes 5 minutes to throw together- I’m in. Even better if it’s something so simple that my kids can prepare on their own while the hubs & I are making dinner. So I created this Banana Marshmallow Fudge Parfait to satisfy all cravings & keeps me out of the kitchen as much as possible.

Just layer those ingredients in there – Oreos,fudge,bananas,fudge,marshmallows – repeat.

I used the Marshmallow Krispie flavored Oreos!

Perfect to fill a table with them at your next gathering. Your guest will love it.

When you are talking Oreos, marshmallows, bananas & hot fudge….

it’s easy to please everyone.

Print Recipe

Banana Marshmallow Fudge Parfait

Ingredients

3 Marshmallow Krispie Oreos - crumbled
1/3 banana
handful mini marshmallows
3 tbsp Toasted Coconut Hot Fudge

Instructions

Start layering your ingredients in the glass -
I started with Oreos, then fudge,bananas,fudge,marshmallows - repeat.
EASY & yet so satisfying.

Use this Hot Fudge recipe when making these treats!

Toasted Coconut Hot Fudge

Want more easy treats??

Layered Strawberry Shortcake

Grasshopper Ice Cream Cake

Caramel Gingerbread Ice Cream Cake

To see where I am linking today- visit HERE

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Bourbon Peach Tea Cakes

By Kleinworth & Co 4 Comments

Tea Cakes – I love them. My fabulous Contributor Rochelle from Oh So Sweet Baker must have known that because she’s back today to bring you these AMAZING Bourbon Peach Tea Cakes that I absolutely CAN’T WAIT to try. Check them out – drool a little & then make some!!! Enjoy!

I’m back from my blog Oh So Sweet Baker with another recipe for you, which I’ll hope you’ll love.

Be sure to check out our Bourbon Cake too!

Okay I seriously can’t get enough mini cakes right about now especially these bourbon peach cakes. They totally scream summer and since cake is in the top 5 of favourite desserts and peach in the top 5 of favourite fruits I knew I had to combine them together complete with a generous dousing of bourbon, because you can never go wrong with alcohol.

UK is full in summer mode. Sorry I lied. UK tbh doesn’t really have what everyone else calls summer. We have more of autumny spring weather with like 4 days out of the whole summer term actually sunny. Mini bourbon peach cakes bring the summer with them. The fresh, bright juicy flesh can brighten up anyone’s dull day with mini kick up the pants from the booze.

These are basically similar to my mini berry teacakes that I made the other day. First these are made with brown butter, can’t go wrong there, with a little hint of sage which works well with the hazel-nuttiness from the brown butter. Followed by lemon scented bourbon mascarpone and macerated peach slices making for a summer filled treat.

Print Recipe

Bourbon Peach Tea Cakes

Ingredients

Brown butter sage cakes...

115 g 1/2 cup butter
3-4 sage leaves
115 g 1/2 cup sour cream
2 eggs
1 tsp vanilla
100 g 1/2 cup sugar
185 g 1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt

Macerated peaches...

3-4 small ripe peaches
2 tbsp bourbon
1 tsp sugar

Bourbon mascarpone...

150 ml ' 2/3 cup heavy cream
2-3 tbsp bourbon
zest of 1 lemon
3 tbsp powdered sugar
200 g 3/4 cup mascarpone

Instructions

Brown butter sage cakes...

Spray a cupcake tin with non stick spray. Preheat the oven to 180C/350F
Brown the butter in a medium saucepan and the sage and allow to cool down.
Strain then add the sour cream, vanilla and eggs and whisk to combine.
Combine all the dry ingredients together and gradually add the wet.
Divide the batter between the cupcake holes and bake for 15-20mins.
Allow to cool slightly before turning out to cool on a rack

Macerated peaches...

Remove the stone out of the ripe peaches.
Place in a bowl and add the bourbon and caster sugar.
Allow to sit for at least 30mins

Bourbon Mascarpone...

Whip the cream, bourbon, icing sugar and lemon zest together till it forms soft peaks.
Beat in the mascarpone and place in a piping bag with a star nozzle.
Pipe a swirl of the cream on top of each cake.
Top with the macerated peach slices and a piece of sage leaf.

Thank you so much Rochelle!!!!!!!

I absolutely LOVE this recipe & I know it will be a HUGE favorite in our house.

Want more great fruity treats?

Red White & Blueberry Pie Bars

Blackberry Crumb Bars

Blackberry White Chocolate Buckle

To see where I am linking today- visit HERE

Chocolate Marshmallow Ice Cream ~ Almond Milk Recipes

By Kleinworth & Co 6 Comments

**This shop has been compensated by Collective Bias, Inc. and its advertiser. #CollectiveBias

It’s that time of year when I have ice cream on the brain. The summer months sort of mandate that ice cream is enjoyed on a daily basis in this house. Unfortunately dairy isn’t all that wonderful for all members of the family so I have been creating new Almond Milk Recipes to replace some of our old family favorites. The benefits of almond milk are a huge plus & now that there are so many varieties & flavors to choose from – it makes it so easy to swap ingredients out & make new favorites. One that I am really loving is this Chocolate Marshmallow Ice Cream. With just 4 ingredients & no churning required – you can’t beat it.

You know – I have an ice cream maker. I used to use it all the time. I also have the ice cream bowl attachment for my mixer. But with the move happening this week & next – it’s hard to keep them frozen to use when I am making a new batch of ice cream. So I have been resorting to some super easy, no-churn recipes that I’m really loving.

It’s really nice that this only takes 4 ingredients to make. When it’s summer – I want to spend as little time as I can in the kitchen. So being able to blend this together, pour & freeze is GREAT! You won’t believe just how quick & easy this recipe is.

Chocolate Marshmallow – yep, so YUMMY!

You would never guess that it’s not regular ice cream. But now everyone in the house can enjoy.

Print Recipe

Chocolate Marshmallow Ice Cream ~ Almond Milk Recipes

Ingredients

1 15 oz can Cream of Coconut
2 cups Almondmilk Protein+Fiber
1 tsp Butter Extract
1 pkt Chocolate Marshmallow Frosting Flavor mix-in like Duncan Hines Frosting Creations

Instructions

Combine all ingredients in blender
Blend for 30-60 seconds
Transfer to freezable container (metal dish or reuseable plastic)
Cover & freeze overnight
Enjoy!

I picked up my Silk Almondmilk Protein + Fiber at Safeway. It was even on sale!

Want more DAIRY FREE treats?

Toasted Coconut Banana Ice Cream

Banana Root Beer Float

Toffee Banana Dippers

To see where I am linking today- visit HERE

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Blue Raspberry Jello Cups for Kids {Tropical Turtle Beach}

By Kleinworth & Co 8 Comments

Blue Raspberry Jello Cups for Kids {Tropical Turtle Beach} are a fun treat for a tropical party, Hawaiian luau, or a summer pool party. They are easy to make and so cute too!

Are you planning a fun summer pool party? Or maybe you just want something fun – but easy to make for the kids on these hot summer days.

My AWESOME contributor Carrie from Kenarry: Ideas for the Home is back today to share this adorable Tropical Turtle Beach JELL-O idea for Blue Raspberry Jello Cups for Kids with you. I think they are ABSOLUTELY FABULOUS!

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Coffee Infused No Bake Cookies

By Kleinworth & Co 3 Comments

Are you cranking on the AC?? Not wanting to turn on that oven to make some easy summer treats? I have just the thing for you! My friend Ariean from One Krieger Chick is here today to share with you this easy recipe for Coffee Infused No Bake Cookies that you will be making again & again. I know I love no-bake treats & when you add coffee- perfection!

Hello Kleinworth & Co Readers! It’s Ariean from One Krieger Chick here to share a yummy no-bake treat perfect for all of you Coffee lovers out there.

For Mother’s Day, my sister gave me a gourmet Gluten-free Espresso No-Bake Cookie and it was delicious. So delicious, in fact, that I have been wanting another one ever since. So, I played around with my favorite No-Bake Cookie recipe until I came up with one that tastes just like how I remember the Espresso cookie tasted.

Print Recipe

Coffee Infused No Bake Cookies

Ingredients

1 c. light Agave Nectar
4 Tbsp. unsweetened cocoa powder
1/2 cup strong brewed coffee with 2 Tbsp. dry non-fat milk powder stirred in while hot let cool
1/2 butter
1 tsp. vanilla
pinch of salt
1/2 c. reduced fat creamy peanut butter
3 1/2 to 4 c. old fashioned oats

Instructions

In a saucepan over medium heat, melt butter.
Add the agave nectar, cocoa powder, and coffee.
Bring to a boil, stirring occasionally.
Boil 1 minute, then remove from heat.
Stir in vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto wax paper.
Allow to cool and set up.
Store in an airtight container.
Enjoy!

Once you’ve made a few, you could eat the entire batch like I might. Or…package up a few to share with another coffee loving friend.

Small, Sweet, with a hint of Coffee flavor…A Coffee lovers No-Bake Cookie.

If you liked this recipe, you may also like…

3-Ingredient Homemade Coffee Creamer

No-Bake Honey Peanut Butter Balls

Thank you SO MUCH Ariean!!!! These will be made here frequently!!

Want more No-Bake treats?

No Bake Chocolate Caramel Oat Bars

Banana Caramel Ice Box Cake

Toffee Banana Dippers

To see where I am linking today- visit HERE

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Gluten Free Vegan Cheesecake

By Kleinworth & Co 1 Comment

Okay- so something that I have not shared with you all yet. The hubs & I are trying a semi-vegan diet. This means that during the week we eat 90% with just 1-2 servings of say milk or cheese. Then on the weekends we add in meat or poultry for one meal. We are in the beginning of this test. Who knows if we’ll like it, how it will make us feel. We are huge carnivores- so trial is key here. But because of this I was super excited when I saw that my dear friend Tamar from Random-osity sent me this Gluten Free Vegan Cheesecake to share with you all today!! Now I can have a treat & not feel guilty at all.

Hi everyone! I’m super excited to be back guest posting for Gina and I am excited to share a recipe with you all today.

When I blog recipes, they are always gluten, dairy, and soy free since I have allergies to all those foods. But fear not, I only blog recipes I know taste good! I also blog recipes connected to my Jewish heritage and that is what I have for you today.

This past week we celebrated the holiday of Shavuot, which is a celebration of our receiving the Torah/Commandments at Mt. Sinai. It’s a very special holiday and one of the customs is to eat dairy meals (we don’t mix milk and meat in Judaism and usually eat meat meals when celebrating). Some of the traditional Shavuot foods include blintzes (Jewish crepes), noodle kugels, and cheesecake.

I was never a fan of the latter when I could eat dairy, but have been curious to try the raw cashew cheesecakes I often see around the interwebs, so try I did. I was super successful and had to share my successes with you! I mean, would you believe this beauty is dairy, gluten, and soy-free and not baked?

Well, feast your eyes on it, because it is all of the above!

The process was quite simple too! I once made a real cheesecake and it was a fickle process, but this was easy-peazy.

Have food processor – will make vegan cheesecake…

Totally justify this as healthy too – nuts, dates, coconut, a little maple syrup, and some orange juice.

I am pleasantly happy with this and even my non-healthy-food enthusiast taste tester deemed it good, but he refused to call it a cheesecake (-:

Gluten Free + Vegan Cheesecake

adapted from: Raw Blueberry Cheesecake

Print Recipe

Gluten Free Vegan Cheesecake

Ingredients

Crust ingredients:
1 cup dates soaked overnight
2 cups slivered blanched almonds
1/2 cup unsweetened coconut flakes
zest of 1 orange
juice of 1/2 an orange

Cheesecake ingredients:

2 cups raw cashews soaked overnight
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup unsweetened coconut flakes
1 tsp vanilla
1/2 tsp cinnamon
juice of 1/2 an orange

Topping ideas:

fresh fruit compote
whipped topping
chocolate
the possibilities are endless!

Instructions

soak the dates and cashews, separately, overnight, drain and set aside
In a food processor or blender: blend the crust ingredients, scraping down the sides until blended and the nuts are pulverized.
Press into a greased springform pan and set aside
In food processor or blender: blend the cheesecake ingredients until smooth, scraping down sides
**adjust sweetness to your liking
Pour over crust and spread over evenly
Wrap tightly in plastic wrap and put in freezer to set
Remove from freezer and pan and serve with favorite toppings
Enjoy, enjoy!

Thank you SO MUCH Tamar!!!

I not only love getting new recipes to try but I just find it so interesting to learn about new traditions & customs too.

Want more healthy recipes?

Green Tea Banana Smoothie – This isn’t dairy free – but still good for you.

Toasted Coconut Banana Ice Cream

Toffee Banana Dippers– chocolate chips are gluten free but if you use these Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips then they are also soy, nut & dairy free too. (omit the toffee)

To see where I am linking today- visit HERE

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Banana Blueberry Smoothie Pops

By Kleinworth & Co 9 Comments

Hey there! Some of you know that for a good long while we lived in the Nevada desert. We learned in that time some tried & true ways to cool down in the hot months. You see- the heat arrives as early as late February & sticks around until close to November. When I say heat- I mean it’s reaching 80 degrees during February & November & to us that meant comfortable. While we were there we had close to if not more than 100 days over 100 degrees. It’s scorching hot there right now. Fortunately we now live in North Idaho – so heat isn’t so much a factor anymore. But I still love making yummy cool treats when it’s finally warm enough here to kick off the heater. One thing I love to make is smoothie pops. These Banana Blueberry Smoothie Pops are really yummy & 100% healthy too.

We like a grab one, sit on the porch & watch the summer thunderstorms roll through.

Because they are all healthy ingredients, the kids like to have these with a bowl of fruit for breakfast too on those warm summer mornings.

Soooo good & if it’s really hot – have two!

Print Recipe

Banana Blueberry Smoothie Pops

Ingredients

1 cup blueberries fresh or frozen
1 large banana
1 cup milk

Instructions

Add all ingredients to blender & blend on high for about 60-90 seconds
Pour into pop molds, insert stick & freeze for several hours until solid
I like to make mine the night before & let them freeze overnight.

These are so incredibly simple- only takes a couple minutes to prepare.

Ready the next morning. EASY!!

Want more summer treats? Check out these!

Mocha Java Ice Cream

Easy Popsicles

Banana Root Beer Float

To see where I am linking today- visit HERE

Blueberry Cheesecake

By Kleinworth & Co 17 Comments

Hello! Now that it’s summer I’m starting to think about all the summer birthdays we have in our family. I have been playing with the traditional no-bake cheesecake recipe that I took over from the hub’s grandmother. Each year I make her recipe for him. But this year I decided that I wanted something a little different. Because her recipe is no-bake it doesn’t hold it’s shape. So that means getting a traditional slice gets messy – unlike a New York Style Cheesecake. So these No Bake Blueberry Cheesecakes in individual serving cups solved my problem.

The traditional topping in our house is cherry, it’s the hubs favorite!

It’s everything you love in a cheesecake- in a perfect little personal size.

Blueberry Cheesecake www.kleinworthco.com

Print Recipe

5 from 1 vote

Blueberry Cheesecake

Ingredients

2 sleeves 18 full size crackers Graham Crackers
16 ounces 2blocks Cream Cheese
1 14oz can Sweetened Condensed Milk
1/4 cup Lemon Juice
1 tsp Vanilla Extract
Blueberry Pie Filling

Instructions

Place your graham crackers in food processor & pulse until you have find crumbs.
Add 1-2 tbsp to bottom of each glass - set aside
Place cream cheese in mixer bowl & beat until smooth
Slowly add in sweetened condensed milk while beating & continue mixing until fully incorporated
Continue beating & add in lemon juice & vanilla extract.
Scrape down sides & beat again for another 30 seconds to be sure all in combined & there are no lumps.
Spoon into each glass on top of graham cracker crumb layer
Top with pie filling
Cover & refrigerate at least 2 hours before serving

Want the topping recipes?

Blueberry Pie Filling

Cherry Pie Filling

And you can use them to make this Cherry Pie Parfait too (or blueberry if you prefer)

To see where I am linking today- visit HERE

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Black & White Fudge Pops

By Kleinworth & Co 9 Comments

*Disclosure: I have been compensated for this post with product. All opinions are truthful & my own.

All through my childhood there was a certain frozen treat that was a constant – the fudgesicle. It was one of my grandfather’s favorite treats & my grandmother would stock up on them at a place called Price Club (which was one of the first for places like Costco). My grandfather had a sweet tooth & chocolate was his thing. I could say that’s where I got it from- but the fact of the matter is, there are many in my family with a serious chocolate addiction. My grandmother was so good about making sure he always had his favorites. True love I tell you. They knew each other from the time they were about 4-5 years old – sweetest love story. So anyhow, when I look back on my favorite things from my childhood- which seems to be something that happens more in the summer than other times of year- I always remember the fudgesicle being present. So I decided to do my thing- twist it up a bit & make these Black & White Fudge Pops to give an old time favorite a Gina flare.

Just like I remember them- but now fancier!

The whole family – even the hubs- polished these off in no time. I was actually surprised by the hubs- he tends to lean towards things like pie & traditional home favorites. He’s not a huge chocolate guy- but these- he loved these.

Print Recipe

Black & White Fudge Pops

Ingredients

1/3 cup Milk Candy & Molding Chocolate
2/3 cup granulated sugar
2 tbsp cornstarch
3 tbsp dutch process cocoa powder
2-1/2 cups 2% milk
1 tsp vanilla extract
1 tbsp salted butter
1/2 cup milk Dipping and Coating chocolate- for dipping
1/2 bottle Drizzle and Design White Chocolate to decorate

Instructions

Place molding chocolate in saucepan- heat on low until melted. Stirring frequently.
Add sugar, cornstarch, cocoa powder & milk to melted chocolate - heat over medium - stirring to combine.
Continue cooking until mixture thickens- about 10 minutes.
Remove from heat - add butter & vanilla - stir to combine.
Transfer to pop molds, insert sticks - freeze overnight.
The next day melt dipping chocolate in microwave in 30 second increments until melted & smooth
Remove pops from mold & quickly dip in melted chocolate & place on parchment lined baking sheet.
Melt white chocolate to package directions & drizzle over pops to decorate
Place pops back in freezer to set about 15 minutes
Transfer to airtight container for storage or serve immediately

Chocolate I used…

1 lb Bada Bing Bada Boom Candy & Molding Formula – Milk to mix in

1 lb. Bada Bing Bada Boom Dipping and Coating Milk to coat

1 Bottle Drizzle and Design White Chocolate to decorate

Want More POPS?

White Chocolate Custard Frozen Pops

Cherry Limeade Pops

To see where I am linking today- visit HERE

Chocolate Covered Pavlova

By Kleinworth & Co 3 Comments

You all are going to love this GORGEOUS treat shared here today by the wonderful Clairellyn from The Simple, Sweet Life. I’m so very happy that she’s here with me on the team – helping me during these busy summer months. She created this AMAZING Chocolate Covered Pavlova for you all today. I can’t wait to try them myself. Thank you Clairellyn!

Hello everyone! My name’s Clairellyn from The Simple, Sweet Life, and I’m so excited to be posting here at Kleinworth & Co. this summer! Thank you to Gina for having me here!

Today I want to share a simple, yet elegant desert with you: chocolate covered pavlova! It’s a deliciously fresh dessert that can be made ahead (the pavlova can be made several days in advance and stored in airtight bags) or a few hours in advance.

Print Recipe

Chocolate Covered Pavlova

Ingredients

Makes 6 small 5" pavlovas
4 egg whites
1 cup granulated sugar + 1-2 tsp.
1 tsp. vanilla extract
2 bars 200 grams dark chocolate
1/2 tsp. corn starch
1 cup heavy whipping cream
Fresh fruit cut and cubed

Instructions

Start by preheating your oven to 250 degrees Fahrenheit (130 Celsius).
I recommend creating some outlines for your pavlova by tracing some circles onto the underside of parchment paper (I used a small ramekin to do this). This will help keep all of you pavlova the same size so they'll look consistent and be less likely to burn.
In a large glass bowl, whip your egg whites to a soft peak.
Meringues can be a fickle beast, so make sure all of your equipment is completely grease free and dry before using it.
Add the cup of sugar a little bit at a time, beating until you've added all of your sugar and the meringue is holding stiff peaks (you should also no longer be able to see bits of granulated sugar). Fold in your vanilla extract and corn starch, and pipe or spoon your meringue onto your parchment paper.
Make sure your sides are slightly higher than the center of your palova so your whipped cream and fruit will have a place to sit.
Bake your pavlova for 30-35 minutes, or until it's a light cream color.
Turn off the oven and let the pavlova cool inside it with the door slightly ajar.
Once your pavlova is completely cooled and firm enough to move, you can melt your chocolate in a shallow, microwave-safe bowl.
Gently dip the bottom of each pavlova into the chocolate, and set it aside on parchment paper to harden.
You can put it in the freezer or refrigerator for a few minutes if you're really in a hurry.
Once the chocolate has hardened, you can whip up your whipped cream! In a medium-sized bowl, beat the heavy cream on high until soft peaks form.
Add the 1-2 extra teaspoons of granulated sugar, and continue mixing until you begin to get stiff peaks.
Spoon onto your pavlova, top with your fruit, and garnish with a little extra melted chocolate!

Recipe adapted from Joy of Baking

Thank you SO MUCH Clairellyn for sharing this beautiful dessert today!!!

I can see these at my next holiday party!!

Want beautiful fruit treats?

Patriotic Mini- Cheesecakes

Layered Strawberry Shortcake

To see where I am linking today- visit HERE

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White Chocolate Custard Frozen Pops

By Kleinworth & Co 16 Comments

White Chocolate Custard Frozen Pops are an easy summer dessert that is also a delicious no-bake treat. Friends & family will swoon for this creamy frozen custard treat.

Do I have a treat for you all today!! My dear friend Gloria (who I finally had the chance to hug in real life when I was in SLC in April) is here today to share with you a SUPER YUMMY treat.

Have I told you all just how much I adore Gloria?? I was so thrilled when we had the chance to sit & get to know each other in person.

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Peanut Butter Sauce

By Kleinworth & Co 16 Comments

Okay – so while we were coming home from visiting our house over the weekend I convinced the hubs to stop at Dairy Queen. While I’m standing there choosing my sin of choice I notice this giant tub with the words “liquid peanut butter”. Oh – did you even know there was such a thing??!! It really got my gears turning. They wouldn’t tell me where they get it. I really don’t think they knew- it did have the Dairy Queen logo on it so it’s quite possible they create their own for their recipes. So I did what I usually do when I can’t find what I want- I made some. Yep – I made Peanut Butter Sauce which I would assume is as close to liquid peanut butter as I will get.

It’s SO GOOD on top of ice cream, in the morning oatmeal & so many other things.

Imagine all the goodness of peanut butter all drizzled over your favorite treat.

Print Recipe

Peanut Butter Sauce

Ingredients

6 ounces sweetened condensed milk
1/2 cup unsweetened natural peanut butter
1/2 cup milk
1 tbsp salted butter
1/8 tsp salt

Instructions

Combine all ingredients except salt in saucepan
Heat over medium whisking to combine
Bring to a simmer - remove from heat once smooth & thoroughly heated
Whisk in salt
Let cool to slightly warmer than room temperature before using
Store in airtight container in refrigerator
Microwave for a few seconds before using again

Want more toppings?

Chocolate Chip Cookie Butter

Raspberry Marmalade

Toasted Coconut Hot Fudge

To see where I am linking today- visit HERE

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Banana Root Beer Float

By Kleinworth & Co 11 Comments

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Dr. Pepper Snapple Group, but all my opinions are my own. #pmedia #FlavorforLess

So it’s been about 6 months since we joined the gym. We try to get there at least 3-4 times per week. Fortunately the kids swim team & rock climbing practice/classes happen about that often & it’s all in the same facility. It’s pretty cool that us parents can also get in a workout while the kids are busy working out in the pool or on the wall. We have been really good about limiting large heavy meals to just a couple times per week too. We have been trading them out for lighter versions, especially on gym nights. You have probably noticed that I am sharing far fewer treats here on the blog as well. That’s because I have revamped what I classify as a treat & making better choices on a more frequent basis. One thing I love to have is a root beer float. It’s something that conjures up fond childhood memories & I will never turn one down. So you can imagine how excited I was when I created this Banana Root Beer Float that is SUPER low calorie. It doesn’t bust the plan. Check out the recipe – you will LOVE it!

I swapped out the traditional vanilla ice cream for low cal Banana Ice Cream.

Then I swapped out regular A&W Root Beer for the NEW A&W Ten Root Beer.

It has only 10 calories per serving – YAY!

It tastes every bit as good as a traditional root beer float. I felt like I was having my usual treat so I was very satisfied.

My family – LOVED these too. I can’t even express just how much.

Print Recipe

Banana Root Beer Float

Ingredients

6 frozen bananas
1 - 2 Liter bottle A&W Ten Root Beer

Instructions

Place frozen bananas in blender
Pulse bananas until they are a smooth ice cream consistency
Scoop out banana "ice cream" into serving glass
Fill with A&W Ten Root Beer
Enjoy!!

Visit the Just For U website for a COUPON for a free 2L of any flavor of the TEN calorie products (7UP Ten, Sunkist Ten, A&W Ten, Canada Dry Ten). Offer available from 5/12 – 5/19, while supplies last

Pick yours up at any Safeway Brand Store – I went to the Safeway here in Coeur d’Alene.

Connect with Dr.Pepper Snapple Group on Twitter & Facebook

Want More great low calorie recipes?

Toasted Coconut Banana Ice Cream

The Best Green Juice

To see where I am linking today- visit HERE

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Mocha Java Ice Cream

By Kleinworth & Co 12 Comments

Mother’s Day is this weekend. Honestly I have been trying to avoid it as much as I possibly can. I’m not even telling my kids that it’s happening. With this being the first one since my mom passed away – I frankly have just lost my enthusiasm for it. I don’t want to think about it. But then it came up. My contributor post for SNAP! Creativity. The theme- Mother’s Day. So now what? I was forced to deal with it & get over myself. Instead of staying sad – I decided to use the moment to create a recipe that my mom & I shared ALL THE TIME together, Mocha Java Ice Cream. She loved it so much & because of that- we had it all the time. In fact, it wasn’t unusual to have it for dinner when it was just her & I all those years. Yep- I know…totally not something we should have had for a meal. But you know- I look back & think- what harm did it do? So anyhow- after many attempts at trying to get this perfect- I finally did it & now it’s time to share.

It really has the perfect blend of mocha & coffee.

For those that love coffee ice cream – this is like that- but better.

It’s really close to my mocha from Starbucks – only frozen so I can have it all summer.

Then there are the mini chocolate chips.

I love them & I think they add just enough of that little something extra I like with each bite.

My mom would be so happy that I finally perfected this recipe.

We would have been sharing some with a piece of cake this weekend. 🙂

Mocha Java Ice Cream from Kleinworth & Co.

Print Recipe

5 from 1 vote

Mocha Java Ice Cream

Ingredients

2 cups 2% milk
1 cup half & half
4 ounces cream cheese
3 tbsp instant espresso
1 tbsp Dutch process cocoa powder
1-1/2 cups granulated sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips

Instructions

Mix together milk, half & half and cream cheese until well-combined.
Add in espresso, cocoa powder, sugar, and vanilla.
Pour into the container of ice cream maker and make according to directions.
Midway through freezing, add in mini chocolate chips.
Churn in ice cream maker approx 20 minutes
Serve immediately for soft serve or transfer in an airtight container

Want More frozen treats?

Blackberry Pops

Chocolate Frozen Yogurt

To see where I am linking today- visit HERE

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Toasted Coconut Banana Ice Cream

By Kleinworth & Co 23 Comments

Hi everyone! Can you believe it’s almost MAY???!! I am just shocked by that! That means it’s almost summer. Hope you all are enjoying the glorious sunshine! As you know, with everything I have happening around here, I’m definitely feeling like spending less time in the kitchen & lightening up the menu a little bit. How about you?? But my sweet tooth is always tempting me to find new ways to still feel like I’m getting my little treats when I need them. I’m sure you all have seen the fabulous idea of making ice cream out of frozen bananas. Genius! Because it really does taste like ice cream, right?! But sometimes I want other flavors too – which means I start throwing other things in the blender with the bananas. When that happens- sometimes I come up with something I can’t live without. This Toasted Coconut Banana Ice Cream is one of those things.

The combo of banana & toasted coconut is just heaven for me.

It’s light, fresh & creamy. Perfect for these warmer days. I know that we will be having this all through summer. No guilt- I’m still getting a refreshing treat but with things that are good for me.

Print Recipe

Toasted Coconut Banana Ice Cream

Ingredients

3 large bananas - frozen
1/2 cup toasted coconut + more for topping
1/2 cup cream of coconut

Instructions

Place all ingredients in a high powered blender
Blend on high for several minutes until all ingredients are combined to a thick & creamy mixture.
You may need to scrape down the sides several times throughout the process.
Serve immediately or transfer to an airtight container & store in freezer for 1-2 weeks.

For toasting the coconut – start here…

How to toast coconut – It’s so incredibly simple & keeps well.

So there you have it – a simple dessert you can whip up in just a few minutes.

Want More Frozen Banana Recipes?

Banana Cream Pie Frozen Yogurt

Toffee Banana Dippers

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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

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Easy Popsicles

By Kleinworth & Co 3 Comments

It’s warming up & all the outdoor festivities are starting!! This means that I am looking for refreshing ways to #KoolOff during these gatherings. Along with great food during these fun gatherings with friends, I also love to have drinks & cool treats available when we all get together. One thing I love to have for my guests is popsicles. They don’t have to take a lot of time to make either. This recipe for Easy Popsicles is one you will use again & again.

I started with Strawberry Kiwi Kool-Aid powder (my son’s favorite flavor).

I sprinkled a little in the bottom of each popsicle mold.

I then added the Kool-Aid Ready-To-Drink in Tropical Punch flavor but you could also use grape.

Insert the stick & place in freezer. I like to leave mine overnight for maximum chill.

That’s it! See- I told you it was simple.

Print Recipe

Easy Popsicles

Ingredients

1 packet Strawberry Kiwi Kool-Aid powder or any flavor you like
1 96 oz bottle Ready-To-Drink Kool-Aid in Tropical Punch - Grape

Instructions

Sprinkle a little bit of the Kool-Aid powder in the bottom of each popsicle mold
Fill each mold to the top with the Ready-To-Drink Kool-Aid
Place sticks in molds & freeze overnight
Enjoy! Quick & Simple.

These will definitely be a crowd pleaser at your next outdoor gathering during these warmer months.

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #CollectiveBias

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Cadbury Macaroons

By Kleinworth & Co 5 Comments

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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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Peanut Butter Nutella Salted Sandwich Cookies

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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

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White Chocolate Strawberry Cheesecake

By Kleinworth & Co Leave a Comment

Elevate any occasion with this irresistible White Chocolate Strawberry Cheesecake. This creamy strawberry base is topped with white chocolate ganache and fresh strawberries. It will delight your taste buds.

Dive into a dessert that sings with the luxurious melody of melted white chocolate, tangy fresh strawberries, and a silky-smooth cheesecake filling.

This White Chocolate Strawberry Cheesecake isn’t just a treat; it’s a masterpiece waiting to grace your table.

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Ultimate Chocolate Milkshake

By Kleinworth & Co 7 Comments

Even though we have changed a few things with how we eat during the week- that doesn’t mean that I have given up sweet treats altogether. You all know that I love to indulge & that won’t change too much – especially on the weekends. We are hitting the gym enough times during the week that I can justify a little something yummy when I want it. I definitely believe that if you’re going to be bad- you have to do it right. So when I made this Ultimate Chocolate Milkshake – I went all out. It is truly the best milkshake I have ever had.

Oh my word – I’m telling you – worth every second on the treadmill.

Perfect way to use up some of these bags & bags of M&M’s I have filling my cabinet. 🙂

Print Recipe

Ultimate Chocolate Milkshake

Ingredients

1 large scoop vanilla ice cream
1-1/2 large scoops chocolate ice cream
1 tsp vanilla extract
1 cup chocolate milk
2 tbsp granulated sugar
1/2 cup M&M's - flavor of choice
Whip cream for topping - optional

Instructions

Place all ingredients in blender & blend until M&M's are chopped & well incorporated into a nice thick milkshake consistency.
There will be bits & pieces of the M&M's throughout.
If you like yours thinner- just add a little more chocolate milk
Top with whipped cream
Enjoy immediately

Want More Milkshakes?

Caramel Macchiato Date Shake

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