White Chocolate M&M Popcorn is an easy dessert recipe for popcorn coated with melted white chocolate & loaded with patriotic M&M’s. Perfect holiday treat!
DESSERT
Blueberry Pie Frozen Yogurt
One of my favorite frozen summer recipes is frozen yogurt. I love making my own & I certainly love jazzing it up to create my own flavors for more fun. I got really good at making frozen treats when we lived near Death Valley & spent most of our year hovering around 100 degrees. I was making some sort of easy frozen dessert almost every day. This time I decided to use some of the blueberry syrup that I made & add it to my simple vanilla frozen yogurt. It was SO GOOD!
Blueberry Pie Frozen Yogurt
Blueberry Pie Frozen Yogurt
Ingredients
- 1 container 16 oz low fat vanilla yogurt
- 2 tsp vanilla extract
- 1 pkt low fat french vanilla pudding mix
- 1 can 14 oz sweetened condensed milk
- 1/2 cup low fat milk
- 1/4 cup blueberry syrup
- 1/2 sleeve graham crackers- crumbled
Instructions
- Combine all ingredients except syrup & graham crackers in mixing bowl & beat until well combined.
- Transfer to ice cream maker & churn for 15 minutes.
- Transfer to air tight container & fold in graham crackers & syrup- not mixing too much
- Cover & freeze at least 4 hours to firm up.
This is so simple & a great way to cool off this summer!
Also- We are wrapping up Watermelon week today. Be sure to check out these AMAZING ideas from these talented ladies.
Brenda: https://wp.me/p39A28-jU wrapping paper
Sarah https://www.craftquickies.com/a-sweet-watermelon-inspired-outfit-for-a-sweet-little-lady/
Summer https://www.summerscraps.com/2013/06/sweet-watermelon-trio.html
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Cherry Limeade Ice Cream Soda Pops
Today is Ice Cream Soda Day!!!
So I decided what better way to celebrate than to make Ice Cream Sodas our theme for the June Recipe Round-Up.
We have grown our monthly part this month & we have 10 of us together sharing our favorite take/ spin or twist on the classic Ice Cream Soda.
After doing a more traditional ice cream soda recipe & the images not working out at all- I decided to try again with a different take. I decided to take my favorite drink- Cherry Limeade & turn it into not only an ice cream soda but to then turn it into a frozen dessert & make ice popsicles with it. Turned out SO GOOD!
Cherry Limeade Ice Cream Soda Pops
Ingredients
- 3 cups Cherry Limeade Soda
- 1/4 cup Lime Juice
- 1/4 cup Grenadine
- 1/2 scoop Vanilla Ice Cream per pop
Instructions
- Combine liquid ingredients in small pitcher & stir to mix.
- Scoop ice cream into each pop mold & push down into bottom.
- Slowly pour your liquid mixture on top of ice cream.
- Insert stick- ice cream in the bottom should hold it in place.
- (if soda makes it float up- clip a clothes pin to the stick to weight it down.
- Place in freezer & allow to firm up at least 4-5 hours before removing from mold.
- Serve immediately or store in airtight container in freezer or up to 1 week.
You have GOT TO try these this summer!!!!
Check out all the fabulous Ice Cream Soda Recipes posting for June’s Recipe Round-Up
Ice Cream Soda Cupcake from Chrissy @ The Taylor-House
Patriotic Ice Cream Soda from Kelly @ Mostly Homemade Mom
Ice Cream Soda from Emily @ Nap-Time Creations
Ice Cream Soda Cocktail from Jessica @ One Martini at a Time
Independence Day Ice Cream Soda Bar from Danelle @ Let’s Dish
Blackberry Vanilla Bean Ice Cream Soda from Krista @ Joyful Healthy Eats
Raspberry Ginger Ice Cream Soda from Julie @ White Lights on Wednesday
Vegan Ice Cream Soda from Tamar @ Random-osity
Ice Cream Sodas from Kim @ Little by Little
Cherry Limeade Ice Cream Soda Pops from Gina @ Kleinworth & Co.
Do you want to participate in future Recipe Round-Up’s & join in on the fun??
email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.
Also continuing on with Watermelon Week- be sure to catch the fun ideas shared today by these great bloggers.
Rhonda https://mrsgreene.info/2013/06/watermelon-week-recipe-grilled-watermelon-with-mint-honey-glaze
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Chocolate Sweet Potato Cake
You all know that we have our weekly food co-op. We don’t get to pick & choose what gets put in it. We pay a flat rate each week & when we pick up our basket it’s always a surprise as to what we will get for the week. This sometimes ends up with us getting a bunch of things that we don’t typically eat- or flat out dislike altogether.
This past basket we received a sweet potato. NONE of us like them- not even a little bit. So we did have a fleeting thought to mail it to my mom as a joke since they like them. But we thought better of it. I decided to push my creativity & find a way to make it into something we would like. I knew that back in the 1940’s, during & after the war- things like sugar & butter were hard to come by & people like our great grandmothers & grandmothers were doing what they could to get creative in the kitchen while doing without. They made Potato Cake. I decided to adapt a recipe for potato cake & see if it would still come out good with the sweet potato. So I made…
Chocolate Sweet Potato Cake
Chocolate Sweet Potato Cake
Ingredients
- 1/2 large sweet potato
- 3 ounces unsweetened chocolate 3 squares
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 1 stick butter
- 1-1/2 cups packed brown sugar
- 2 large eggs
- 3/4 cup milk I used lactaid
Instructions
- Preheat oven to 350 degrees.
- Line 10" round baking pan with parchment on the bottom.
- Spray parchment lined pan with cooking spray on bottom & sides. Set aside.
- In microwave safe bowl- place sweet potato in with enough water to cover bottom.
- Pierce sweet potato several times- microwave approx 10 minutes. Turn over- microwave another 5-10 minutes until soft like a baked potato. Set aside.
- Melt chocolate in microwave safe bowl - about 20 seconds. Set aside.
- In large bowl whisk together flour, baking powder, salt. Set aside.
- In small bowl, remove skin from sweet potato- mash with fork until no more lumps remain.
- Use electric mixer, beat butter & brown sugar until fluffy.
- Beat in eggs one at a time.
- Reduce mixer to low- mix in mashed sweet potato & then melted chocolate.
- Add flour & turn on low- pouring in milk as it mixes the flour into mixture.
- Spread batter into your prepared pan.
- Bake 35-48 minutes- or until toothpick test is clean.
- Cool in pan 15 minutes.
- Flip onto wire rack to cool completely.
- Flip back to right side onto serving plate.
- Sprinkle powdered sugar or add icing of choice to taste.
I used a standard donut glaze & just drizzled it on in a pattern. This cake didn’t really need heavy frosting.
Add some berries & you have yourself a 4th of July party treat.
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Simple Patriotic Ice Cream Sandwich
Sometimes it’s the little things that make me smile. I love when something so effortless & yet fun brings a little light into my day. This is especially true with desserts. I love things I don’t have to slave in the kitchen for hours on & yet end up being huge hits at a gathering. I am not the fist person to think of this idea- in fact I’m know of at least a few other of my favorite bloggers that have done this for various different holidays in various different ways. But for me- I’m all about these little 4th of July nonpareils. I love them in all color combos but I think the red, white & blue make me the happiest. Which means that I had to use them for this little 4th of July dessert.
Simple Patriotic Ice Cream Sandwich
As you can see- it’s as simple as inserting a Popsicle stick (I used tongue depressors because they are easier to hold) into a semi-soft ice cream sandwich. Then I just sprinkled on the nonpareils & pressed them in a bit. Had to work fast because they were melting quickly. I stuck them back in the freezer to harden again. So easy & yet guests at your party will love the festive touch.
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Pink Velvet Funfetti Donuts
It’s National Donut Day!!!! It’s time to celebrate with some….
Pink Velvet Funfetti Donuts
You know I wasn’t going to let National Donut Day go by without making something to celebrate right??!!! I mean- every donut should be celebrated. I have so much fun with my little mini-donut maker. I try to make some for a Saturday morning at least once a month to sort of break the cycle of muffins & breakfast cakes & other things. Besides- don’t you just have those days when you just REALLY CRAVE a donut?? I definitely do.
These were SO MUCH FUN!!!!
I was going to do red velvet but as I was adding the food color the pink just grabbed me
& I thought it was better for summer to do something a little lighter.
Pink Velvet Funfetti Donuts
Ingredients
- 4 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1 tsp salt
- 4 tsp baking powder
- 2 tsp vanilla extract
- 1-1/2 c buttermilk
- 2-1/2 tbsp cocoa powder
- 4 eggs slightly beaten
- 4 tbsp melted butter
- 1 tsp red food color
Instructions
- Sift together flour, sugar, salt & baking powder.
- Add buttermilk, eggs, vanilla to dry mixture- mix.
- Add butter- mix until combined.
- Add cocoa powder & food color- beat until just combined.
- Fill full size donut pans & bake 5-8 minutes.
OR! fill mini-donut maker & bake 3-5 minutes.
- Donuts are done when they spring back when touched- do not over cook.
- Allow to cool on wire rack.
- Dip in glaze & sprinkle with Funfetti before glaze dries.
Want more Donut recipes- head HERE
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Desserts for Summer
It’s June!!! That means it’s time to revisit some great
Desserts for Summer
My criteria for making recipes in the summer is that it has to be simple & quick. I don’t want to spend a lot of time in the kitchen- especially now that we live in a place where it’s nice to be outdoors this time of year. I’m not sitting in a puddle of sweat anymore- however that doesn’t mean I don’t want to still enjoy some great frozen treats. I will use any excuse I can to have something sweet. 🙂
I have compiled my top favorites here for you today.
Banana Cream Pie Frozen Yogurt
Vanilla Frozen Yogurt
Peppermint Patty Frozen Yogurt
Raspberry Pineapple Frozen Fruit Pops
Coffee Ice Cream, Oreos & Cool Whip
Raspberry White Chocolate Frozen Yogurt
Raspberry & Cream Pops
Iced Espresso Pops
Strawberry Cheesecake Frozen Yogurt
YEP- I think it’s safe to say I have a healthy obsession with all things sweet. 🙂
Hope these help you all cool down this summer.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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Caramel Macchiato Date Shake
The weather is warming up- which means that I am feeling the need to start making some of my favorite frozen recipes. One thing I really miss about living in So Cal is heading out to this place on the side of the highway between Orange County & Palm Springs. It’s called Hadley’s & they make the best Date Shakes EVER!!! That was where I fell in love with Date Shakes. When we lived in Southern Nevada we headed out to the Date Farm on the outskirts of Death Valley & I was able to enjoy one there. It had been so long since I had been able to have one & I was reminded of how much I love them. Not being able to have them prompted me to make this
Caramel Macchiato Date Shake
We decided to change it up a bit- they turned out SO GOOD!!!!
Caramel Macchiato Date Shake
Ingredients
- 1/2 carton Chocolate Ice Cream
- 1/4 gallon Caramel Macchiato Iced Coffee
- 3/4 cup Chopped Dried Dates- diced into smaller pieces
- Whipped topping opt
- Super Mini-Marshmallows for sprinkling
Instructions
- Add first 3 ingredients into blender & pulse just a couple times.
- (too much & it will get to soft & melted & more like a liquid- you want it thick like a malt)
- Pour into your glass & top with whatever toppings you wish.
When I was doing my searches for Date Shakes to see what else was out there- I realized that this really is a So Cal thing. So now all of you that have not had the pleasure of visiting Hadley’s can now give a similar recipe a try. I wasn’t able to find much of any other recipes out there- which is what prompted this one. I am so happy I can have my beloved date shakes now. It will be my summer staple again. BTW- I used International Delight Iced Coffee for mine. They have been so good to me through these campaigns that I have worked on with them. I was not compensated for this post & I purchased the iced coffee in addition to the free creamers I received from them during my last campaign.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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Summer Dessert Recipes
There were so many yummy things shared this past week for Your Best Weekly.
I saw a theme going- so I thought I would run with it & create…
Summer Dessert Recipes
Oh so many things for me to try. I can’t wait. Especially with the long weekend- I will be spending my fair share of time in the kitchen making all these goodies you all have shared. I can’t wait to see what you all come up with for next week. I’m sure you have some goodies planned for this long holiday weekend. We will be at the ready- I’m sure the hubs will be busy. So probably won’t plan anything that requires the BBQ unfortunately. If he were to get called out while we were grilling- I would be lost on what I needed to do to wrap it up. That is totally his gig & he’s great at it. I have the backside to prove it.
Rhubarb Dessert from Pieni Lintu
Fudgy Vanilla Brownies from Peanut Butter & Jelly
Patriotic Mini-Cheesecakes from Me- Kleinworth & Co.
Lemon Blondies with Lemon Glaze from Let’s Dish
Strawberry Shortcake from Little by Little
Caramel Pear Bars from Me- Kleinworth & Co.
Don’t forget to pick up my free printable for the First Aid checklist so you can make your own easy First Aid Kit.
While you are over there grabbing your checklist- don’t miss your chance to enter my giveaway happening now!!
Most importantly this weekend- be sure to THANK A VET!!
Have a great weekend everyone!
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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Caramel Pear Bars
Hi Everyone! Happy Your Best Weekly Party day!!
So happy to have you join me.
Tip Hero’s Father’s Day Giveaway Event
Sign-ups are now open for this great new giveaway event!
- Event is free to join with an announcement post. If you don’t wish to post the announcement, please send the $5 non-post fee to tiphero@gmail.com
- You’ll receive 1 free link for participating (either Twitter or Pinterest)
- Additional links (RSS/Email, YouTube, Twitter and Pinterest) are available for $5 each
- Sign-ups for this event close on May 22th
- Event runs from May 24th – June 7th
- Prize: $100 Home Depot gift card
Please send all payments to tiphero@gmail.com as a “gift” via PayPal.
Sign up for this event here.
I am totally a chocolate person. But my hubs- he’s all about the caramel. He is always asking me when I will make more recipes with caramel for him instead of things that I’m most fond of. So I started taking a look at my recipes here & noticed that he’s right. I have only posted a few caramel recipes. So I decided to oblige & make something yummy.
I made these Caramel Pear Bars originally with the idea that it was just going to be the caramel with the mix ins in there as a good recipe for a heartier homemade caramel. Then I quickly changed my mind & decided that it really would be so much better if I added a shortbread crust to make it easier to package up for gifts.
Caramel Pear Bars
Ingredients
Cookie Bottom
- 1/2 cup sugar
- 3/4 cup butter
- 2 tsp vanilla
- 1 egg
- 1/4 tsp salt
- 2 cups all-purpose flour
Caramel Topping
- 1/2 cup salted butter
- 1 cup brown sugar- packed
- 1/4 cup corn syrup
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup quick cook oats
- 1 tsp vanilla extract
- 1 pear - peeled cored & diced
Instructions
- Preheat oven to 350 degrees.
- Coat 9x13 pan with cooking spray- set aside.
- In bowl of electric mixer- cream butter, sugar & vanilla.
- Add egg & beat until fluffy.
- Stir in salt.
- Beat in flour 1 cup at a time.
- Press dough evenly into pan.
- Bake 15 minutes or until just set & beginning to turn golden in color.
- Remove & let cool.
Prepare Caramel
- Melt the butter over medium heat in saucepan.
- Add brown sugar, corn syrup & salt.
- Bring to a very low boil, stirring constantly.
- Let cook over very low heat, stir in oats, vanilla & pears.
- Remove from heat.
- Let sit to cool until thickened- about 10 minutes.
- Pour over shortbread in pan.
- Transfer to refrigerator & allow to completely cool before cutting- at least 2-3 hours.
- ( I was way too impatient with these & tried to remove before cool. It was a sloppy mess)
These would be great with a scoop of vanilla ice cream on top.
I loved that I had the perfect chance to pair these up with these ADORABLE bag toppers & gift tags from the Sunshine collection at Life n’ Reflection. They are so cute. I just love blue & yellow together so these just made me smile. Kristy has the most adorable things in her store. If you are planning a party or like to scrapbook or love to play in photoshop- you have got to head on over & see all the things she has to offer. You can pick up this Sunshine set for just $5. Really- can’t beat that.
**I was given this Sunshine set in exchange for this post as part of being a member of the affiliate design team.
Now it’s time for you to share!
Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
Grab HERE
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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10 Chocolate Dessert Recipes
Today I have a VERY special treat for you all.
My dear friend Chrissy – the AMAZING Chrissy, from The Taylor House is here today sharing her favorite Chocolate Dessert Recipes.
Please give her a nice warm welcome & check out all these awesome recipes that will have you drooling for sure.
I’m also guest posting over at her place today where I’m sharing my Top 12 Chocolate Recipes.
Hi, everyone! It’s Chrissy from The Taylor House! I am so excited to be sharing some of my families favorite Chocolate dessert recipes with you today here at Kleinworth & Co. I have picked ten of our favorites that range from brownies to hot chocolate and all of them contain our favorite ingredient – Chocolate!
I love trying new recipes or creating my own new version of a recipe for my family. My boys love it when I make desserts and they seem to always be requesting desserts with either chocolate, peanut butter or caramel. So, I have quite a list of chocolate dessert recipes in my file and have tried to share them with my readers and fans. I think that it is my mission in life to make as many delicious looking and tasting recipes as I can!
What are your favorite dessert recipes? Do you always make them the same or do you change them up and try new things? Does your favorites include chocolate or do you prefer peanut butter or maybe even fruit?
10 Chocolate Dessert Recipes
1. Smore Chocolate Chip Cookies – Traditional Chocolate Chip Cookies with a Marshmallow surprise baked in.
2. Chocolate Mint Parfait – Layers of Mint, fudge, cool whip and cream cheese mix make these an amazing treat.
3. Chocolate Brownie Smore Pie – A delicious combination of Brownies & Smores in a graham cracker crust.
4. Chocolate Mint Oreo Cupcakes – Mint Oreos topped these chocolate cupcakes with a mint flavored frosting.
5. High Fiber Brownies – Who knew Brownies could be good for you?
6. Chocolate Mini Pie Bites – Mini Fillo Cups filled with chocolate pie filling.
7. Reese’s Peanut Butter Crispy Treats – A twist on Crispy Treats using Reese’s candy.
8. Oreo Cupcake Recipe – Oreo Cookies and Cream Cupcake Recipe.
9. Peppermint Hot Chocolate – Hot Chocolate with Peppermint and whip cream.
10. Peanut Butter Balls – Peanut Butter Balls dipped in Chocolate.
I hope you enjoy looking through these recipes and try making them yourself. If you are anything like me, one of these chocolate dessert recipes is doing to hit the spot! I would love to hear about new dessert recipes, so leave a comment below and share them with us!
Chrissy Taylor is a wife, Mom, blogger and property manager. She and her husband of 15 years are raising two active boys in the Twin Cities area of Minnesota. Chrissy enjoys blogging about cooking, crafts, gifts and household tips.
You can connect with her at:
The Taylor House * Facebook * Twitter * Pinterest * Google+
Don’t forget to head on over to Chrissy’s place & check out my Top 12 Chocolate Recipes.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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Best Chocolate Chip Coffee Bars
YAY!! I’m so excited for today!!
Today is National Chocolate Chip Day!!! I think you all know that I love chocolate chips & will find a way to add them to as many dishes as I can.
So today gave me a HUGE excuse to make something new with chocolate chips. What a fun thing to celebrate – right??!!
Don’t they look so good????
Oh my word- I even got my hubs (who isn’t a huge fan of chocolate chips – I know) to really love these. It could be that they are infused with coffee extract instead of vanilla. That made them pretty yummy. You could substitute with a different extract if you have another that is a favorite of your’s.
Best Chocolate Chip Coffee Bars
Ingredients
- Basic Crust
- 1-1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup 1-1/2 sticks unsalted butter- softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp coffee extract
Topping
- 1 - 11 oz bag chocolate chips
- 1-1/2 cup milk
- 1/3 cup granulated sugar
- 4 large eggs
- 2 tsp coffee extract
- 2/3 cup toffee bits
- 1/2 cup chocolate chips
Instructions
- Heat oven to 350 degrees
- Line 9x13 baking pan with parchment- allowing a little to extend beyond the pan
- In medium bowl whisk flour, baking powder, salt, cocoa powder.
- Beat butter & remaining ingredients on medium in mixer with paddle attachment until creamy.
- On low- beat in dry mixture- scrape down sides
- Drop into prepared pan.
- Press down dough until it is in a thin layer covering the entire bottom of pan
- Bake 20 minutes- until surface is dry & set.
- When done- remove & reduce your oven temp to 325 degrees.
While your bottom is baking- place your 11 ounces of chocolate chips into a medium bowl.
- In small saucepan heat milk to a simmer- remove & carefully pour over chocolate chips.
- Whisk until all chocolate chips are melted.
- Whisk in sugar & coffee extract until blended.
- At this point your liquid should be cool enough to add your eggs without scrambling them.
- Whisk until the eggs are completely combined.
- Pour over your crust that should have come out from baking just moments before you finished the chocolate liquid mixture.
- Bake 30 minutes or until the edges have risen slightly higher than the center & center is just set. (mine had some spots that rose into large bubbles- they flattened once it cooled)
- After removing from the oven- sprinkle with toffee bits & remaining 1/2 cup of chocolate chips.
- Set IN PAN on wire rack to cool 15 minutes.
- Move to refrigerator for a minimum of 2 hours to fully set.
- Once set- pull up on parchment to remove from pan & cut into squares.
- Store in air tight container in the refrigerator.
I’m super excited to announce that I have teamed up with 5 other amazing bloggers to celebrate National Chocolate Chip Day today. We are also kicking off a monthly venture called Recipe Round-Up. Today we are ALL sharing Chocolate Chip Recipes together- stay tuned to see what we share next month. Please visit all the other blogs listed here & gather these amazing recipes for your book.
Recipe Round-Up May:
1. Best Chocolate Chip Coffee Bars from Kleinworth & Co.
2. Best Chocolate Chip Banana Bread Ever from Nap-Time Creations
3. Best Chocolate Chip Brownies with Kahlua from One Martini at a Time
4. S’Mores Chocolate Chip Cookie Recipe from The Taylor House
5. Chocolate Chip Cannoli Bites from Let’s Dish
6. Chocolate Chip Cookie Lava Cakes from Mostly-Homemade Mom
Do you want to participate in future Recipe Round-Up’s & join in on the fun??
email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.
Now it’s time for you to share! Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
Grab HERE
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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$100 Amazon Card Giveaway ~ Toffee Banana Dippers
I know it’s almost Mother’s Day- but I have teamed up with some AMAZING bloggers to bring you this fantastic giveaway that will run from today through June 1st. Just in time for Father’s Day. Wouldn’t your Father or Hubs love to get a Gift Card to Amazon for $100??!!!! I know my dad could really use it, I know my step dad could really use it & I sure know that my hubs would love to pick up some new goodies for the hog with one of these. But since I can’t enter- you all definitely should!!!
I sliced up these Toffee Banana Dippers I made the other day. We were walking through Costco & the woman was standing there passing out samples of these chocolate covered bananas. The family loved them but I quickly told them that I could make them so easily & we were not buying them. So a couple days later I did AND I added the toffee to make them better!! SO GOOD!!!
Toffee Banana Dippers
Ingredients
- 4 bananas- sliced
- 1 cup chocolate chips
- 1 tbsp shortening
- toffee bits for sprinkling
Instructions
- Combine chocolate & shortening in microwave safe bowl.
- Microwave on high for 30 second increments until melted- stir well.
- Dip bananas in melted chocolate & turn to coat.
- Transfer to wire rack or parchment lined baking sheet.
- Sprinkle with toffee & transfer to freezer.
- Store in freezer- enjoy as a cool treat.
To see where I am linking today- visit HERE
To see where I am linking today- visit HERE
Blackberry Marmalade Pretzel Blondies
Friday is National Pretzel Day. I thought I would give you all a quick & easy recipe you can make to help celebrate if you like. 🙂 These Blackberry Marmalade Pretzel Blondies were so good. The mix of the chewy part of the blondie that gives you that cookie/brownie flavor & then the salty crunch of the pretzels mixed with the sweet of the blackberry marmalade- YUM. These salty sweet treats are the perfect combination & yet not too rich.
These were gone almost as soon as I cut them- definitely a hit. I was really happy that the hubs loved them. He isn’t always quick to try a lot of the things I share here- he’s not a huge sweets fan. So I was happy when he grabbed one right up & loved them.
Blackberry Marmalade Pretzel Blondies
Ingredients
- 1/2 cup salted butter- melted
- 1 large egg
- 1 cup light brown sugar- packed
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 2 cups pretzels- loosely crushed & packed
- 3 ounces marmalade
Instructions
- Preheat oven to 350 degrees.
- Line 8x8 pan with foil & spray with cooking spray. Set aside.
- Microwave butter in 30 second increments to melt. Set aside for about 5 minutes to let cool to room temp.
- Once cooled a bit- add your egg, brown sugar & vanilla. Whisk to combine.
- Add flour & stir until just combined. Do not over mix.
- Fold in crushed pretzels.
- Transfer to prepared pan- press down into corners & smooth out.
- Drizzle your marmalade over the top in whatever design you like.
- Bake 28-33 minutes- until center is set. Until toothpick test is mostly clean.
- Don't ever bake- will firm as it cools.
- Cool in pan at least 30 minutes. Store in air tight container for up to 1 week if they are not gone before then.
You can get my Raspberry marmalade recipe HERE & just substitute the berries for whatever kind you like.
Celebrate National Pretzel Day & make these yummy blondies. You will LOVE them.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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Making Rock Candy ~ Your Best Weekly
Happy Your Best Weekly Everyone!!!
I have been waiting ever so patiently to share this with you all. I figured back around Easter time that I would make rock candy with the kids. Only thing is- you have to be very patient because it takes a while. Then I wanted to make more than one batch- so yet again, the waiting. So anyhow- they are finally done growing (for now- I will probably make more again soon) so I can show you these & you can hopefully make some with your kids or for a party or gathering you have coming up.
Making Rock Candy ~ Your Best Weekly
Ingredients
- 1 cup water
- 2-3 cups granulated sugar
- 15-20 drops food color
- 4-8 wooden skewers
Instructions
- Bring water to a boil
- Start adding sugar- 1/4 cup at a time.
- Stir in sugar until it no longer dissolves. The more you add the longer it will take to dissolve. Be patient & try to get as much as you can in there.
- Take your skewer & dip it in the sugar liquid & then roll in granulated sugar to coat. Stick in plastic cup & attach a clothespin to it to keep it suspended in the middle of the cup.
- Remove your liquid from heat & allow to cool completely. This is very important.
- Fill your cups with the liquid- with this recipe you should get about 2 plastic cups worth.
- Add your food color- & stir. Put in more than you think you might need- if you want the colors vibrant. I also used the Neon shades of food color for mine instead of the standard colors.
- Set somewhere where they can be left alone for a week. Wait patiently. It will take about 3 days for small crystals to form & about 7 days to get them large enough to enjoy.
- You will notice that the liquid will crystallize on the top& bottom of cup too. You should be able to watch the process as they grow.
- When you are ready to remove- gently break the top layer. Remove skewer & leave hanging into another cup until dry.
- Once dry they are ready to eat.
Notes
This recipe first posted here on Kleinworth & Co. www.kleinworthco.com
These are super simple- just take a bit of patience.
Red Velvet BlackBerry Crash Cake
Do you have times when you wish making a dessert wasn’t such a chore?? Wish you could just throw something together that was simple & quick but that looked amazing & your family would gush over?? Yeah- me too!! All the time. Insert the crash cake!! It’s so crazy easy & my family LOVED it. Especially the hubs because he’s not a huge fan of frosting. So for him- being able to have cake without the frosting was great.
This all came about because I went to Wal-Mart. Yeah- I usually don’t do the shopping because it’s dangerous for me to do so. But the circumstances were such that I had to head into town & take care of it. So as luck would have it- right as I walked in the door they had this huge display of glassware on sale. All sorts of things that would have made a lovely addition to my prop cabinet. I tried to use restraint but the one thing I couldn’t pass up with this trifle dish. I have always wanted one & it was just calling me. For the price I couldn’t pass it up. I would have kicked myself for not buying it- so I did.
Then I sat & looked at it for about another week before I actually did something with it. I just couldn’t decide what I would make first. I finally decided on a crash cake- mainly for it’s ease & secondly because I was craving all those flavors & what better way to nix that craving than to put them together.
Red Velvet BlackBerry Crash Cake
Ingredients
- 1 Red Velvet Cake Mix eggs, oil & water- baked to package instructions in 9x13 pan.
- 1 large tub cool whip
- 2 boxes instant chocolate pudding
- 4 cups milk
- 2 cups Blackberries
Instructions
- Bake your cake & set aside to cool.
- While cake is baking prepare your instant pudding to pkg instructions with your mix & milk.
- Once cake is cooled & pudding is set pull all ingredients out & prepare to assemble.
- Start by cutting your cake into squares so it's easier to handle.
- Pull out & break cake up into large pieces to cover the bottom of dish.
- Layer in by the spoonful your cool whip.
- Then a layer of berries.
- Add another layer of cake pieces.
- Now add your pudding, followed by more cake, then cool whip & then the last of the cake.
- Top with remaining cool whip & more berries.
- Keep in freezer until about 12-15 minutes before serving.
I told you it was easy!
Have a great Thursday everyone!
Don’t miss my current giveaway posted on Tuesday from Erin Condren through Daily Mom!!
Head back & enter- she has some really awesome things in her store.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
Chocolate Cake Donuts & Peanut Butter Glaze
Happy National Peanut Butter & Jelly Day!!
I thought that since today is National Peanut Butter & Jelly Day I would at least try to incorporate one of the two into my post today. I didn’t come up with anything fancy to tweak the good ol’ PB&J- but I did make some chocolate cake donuts & then topped them with a peanut butter glaze. Mmmmm- they were great! The house smelled like a donut house & I was in heaven. I’m telling you- it’s so bad that I have a donut maker in the house.
But the good part is that- even though these are not super healthy, they are not packed full of preservatives or chemicals. My kids are now eating home made goods for breakfast more often than they are pulling out the cereal or Pop Tarts. I know these have sugar- but my guess is that since they are minis- it’s probably less than the standard kid breakfast. I’m probably just justifying it to myself. But at the same time- I really am trying to be far more conscious about the chemicals we are ingesting on a daily basis. Plus- I just like that I can make something myself that they like. 🙂
The peanut butter glaze was great on top of these. Really- peanut butter & chocolate... you can’t go wrong.
Peanut Butter Glaze
Ingredients
- 2 tbsp milk
- 1-1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1 heaping tbsp peanut butter
Instructions
- Whisk all ingredients with a fork until smooth fluid.
- Add additional small splashes of milk as needed to achieve the desired consistency.
- Will store in refrigerator for up to 1 week.
Peanut Butter Glaze
Ingredients
- 2 tbsp milk
- 1-1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1 heaping tbsp peanut butter
Instructions
- Whisk all ingredients with a fork until smooth fluid.
- Add additional small splashes of milk as needed to achieve the desired consistency.
- Will store in refrigerator for up to 1 week.
Enjoy with your morning coffee!!
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best WeeklyTo see where I am linking today- visit HERE
Chocolate Covered Bunny Marshmallows
I have said it before & I will say it again….I LOVE MARSHMALLOWS!!!
Yep! I sure do!! Every year the hubs is really good about buying me some Peeps- which is great. Especially since he thinks they are disgusting. But he is also the one that does the Easter basket shopping & that means he chooses what goes into them. I love that he does this for me but you know what…..he NEVER buys enough chocolate covered marshmallow bunnies!!! He usually picks up a pack of 6- which means each kid gets 2. So if I steal one- they notice. So I can’t really do that you know??!!
A little while ago I was surprised when he came home from a trip to the store with not only a bag of the GIANT regular shaped marshmallows for me but also in the bag was a huge bag of these pastel colored bunny shaped marshmallows too. I was JUMPING THROUGH THE ROOF excited!!!!! Oh yes I was!! I knew at that very moment I would be covering them in chocolate & swooning in delight. I am not wanting for more chocolate covered marshmallows now. I have all I could want & then some. I am a happy girl.
So simple that I can’t even really justify putting in a recipe plug-in here.
Just take a 12 ounce bag of chocolate chips & 1 1/2 tbsp shortening & melt in a glass bowl in the microwave in 30 second increments.
Stir in between each 30 seconds.
Do this until the chocolate is hot & very fluid. I did mine for nearly 2 minutes.
Then dunk each marshmallow in the chocolate- turn to coat both sides if desired.
Set on wire rack to harden. I stuck mine in the freezer- because I’m impatient & wanted to try them as soon as possible.
I also piped some royal frosting on them just so you could better make out the shape of the bunny- obviously optional.
They were so good- they didn’t last long after they were photographed.
To see where I am linking today- visit HERE
Blackberry Whole Wheat Mini-Donuts {Recipe}
Did you all remember to enter my giveaway for some goodies from the new Disney DreamWorks movie The Croods?? (Saturday’s post)
Okay- so you have probably seen them all over Pinterest. Seems like EVERYONE has been making donuts lately. I have been DYING over them I tell you!!! I kept wanting to purchase a donut pan but something was holding me back. Then we were out at Target- when we really had no business going in there because we are really dangerous when we shop together. So there we were milling about when I saw the little Sunbeam mini-donut maker. Really- it was on sale for only $14!!!! I couldn’t pass it up. SOOOOOO now I can make donuts in a flash, they are mini- so less guilt & I don’t even have to turn on the oven to do it. YAY!!!
I decided to jazz up these by making them whole wheat – again, less guilt.
I also decided that I would add in some blackberry marmalade that I had made for a little something extra.
You can catch that recipe in the raspberry version HERE.
Oh my word- they were SO GOOD!!!!!! Definitely making these again.
Blackberry Whole Wheat Mini-Donuts {Recipe}
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 9 tbsp butter - melted
- 3/4 cup milk
- 1 egg- slightly beaten
- 1 tbsp blackberry marmalade
Instructions
- Preheat donut machine
- Combine dry ingredients in large bowl.
- Make a well in the center & whisk in butter, then milk & egg until smooth.
- Fold in marmalade so it's swirled throughout.
- Transfer half the batter to piping bag with large open tip.
- Spray donut maker with cooking spray before adding batter.
- Pipe in batter, close lid & cook for 6 minutes.
- Carefully remove & allow to cool on wire rack before adding glaze.
- Pipe in the next batch until all batter is used.
- This made about 16 mini-donuts. (donut maker does 5 at a time)
Blackberry Whole Wheat Mini-Donuts {Recipe}
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 9 tbsp butter - melted
- 3/4 cup milk
- 1 egg- slightly beaten
- 1 tbsp blackberry marmalade
Instructions
- Preheat donut machine
- Combine dry ingredients in large bowl.
- Make a well in the center & whisk in butter, then milk & egg until smooth.
- Fold in marmalade so it's swirled throughout.
- Transfer half the batter to piping bag with large open tip.
- Spray donut maker with cooking spray before adding batter.
- Pipe in batter, close lid & cook for 6 minutes.
- Carefully remove & allow to cool on wire rack before adding glaze.
- Pipe in the next batch until all batter is used.
- This made about 16 mini-donuts. (donut maker does 5 at a time)
Now it’s time for you to share!
Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
Grab HERE
To see where I am linking today- visit HERE
Carrot Cake {Recipe} ~ Just in Time for Easter
Two things inspired this post today. First is that we joined the co-op & now I have an abundance of fresh produce here in the house & second is that while we were doing our monthly stock up at Costco we came across this Nordic Ware Cast Aluminum Fleur de Lis Bundt Pan with Cake Keeper set (Costco website wasn’t showing it so this link is to Amazon). I was dying to pick up a bundt pan & so I was so happy to have found this one. It also gave me the perfect excuse to make the carrot cake that I have been meaning to do for YEARS!!
The day after we picked up our basket I spent about 5 hours in the kitchen prepping the food, slicing, dicing & packaging it up so that most of it would go into the freezer for future use & the rest was ready to grab & use on a moments notice depending on what we chose to make. It was well worth my time & I made sure to keep out just enough carrots to make this recipe.
Carrot Cake {Recipe} ~ Just in Time for Easter
Ingredients
- 2 1/2 cups granulated sugar
- 1 cup canola oil
- 4 eggs
- 5 tbsp hot water
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 1/2 cups grated carrots
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees.
- Grease & flour pan.
- Combine sugar, oil, eggs & water in mixer bowl- beat until well incorporated.
- Add all remaining ingredients- mixing in carrots & pecans last- after beating all other ingredients together.
- Pour into prepared pan
- Bake 65-75 minutes- or until your toothpick comes out clean.
- Cool in pan on wire rack 10-15 minutes.
- Gently run knife along sides to release & invert on plate, removing from pan.
- Drizzle frosting over before cake cools completely.
- Store in airtight container.
Frosting recipe below
Carrot Cake {Recipe} ~ Just in Time for Easter
Ingredients
- 2 1/2 cups granulated sugar
- 1 cup canola oil
- 4 eggs
- 5 tbsp hot water
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 1/2 cups grated carrots
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees.
- Grease & flour pan.
- Combine sugar, oil, eggs & water in mixer bowl- beat until well incorporated.
- Add all remaining ingredients- mixing in carrots & pecans last- after beating all other ingredients together.
- Pour into prepared pan
- Bake 65-75 minutes- or until your toothpick comes out clean.
- Cool in pan on wire rack 10-15 minutes.
- Gently run knife along sides to release & invert on plate, removing from pan.
- Drizzle frosting over before cake cools completely.
- Store in airtight container.
This would make an excellent addition to your Easter menu. This was enough to give our family of 5 dessert for 2 nights- or 10 slices. If you were to slice a bit thinner, I’m sure you could get closer to 16 servings. We like to have a good size wedge – which is a good thing we don’t have it around all that often.
I wasn’t as successful in getting the fleur de lis shape to show like they product image does.
This will take some practice so be ready- more things to come using my new pan.
Enjoy!
To see where I am linking today- visit HERE
St. Patty’s Day Cupcake Jars & Free Printable
Happy Thursday Everyone!
I have been running around here like a headless chicken this week- but I wanted to share with you all the FREE printable that I created for you. You may have already grabbed it in my sidebar- that’s so awesome. But I wanted to share these cute little St. Patrick’s Day cupcake jars that I use the printable on over the weekend. This makes the best little gift for your neighbor- or if you are like me- treats that are going to the firehouse. So go ahead & grab it & get creative!
Free Printable Checklist Templates
Just take your cupcakes, stick them in the jar- pipe a little frosting on each one before adding the next.
Then just add the printable cupcake decoration topper & then tie another on around the jar with bakers twine for added flare.
Easy, simple & oh so adorable.
You could also string them all up as a garland for a simple St. Patrick’s Day decoration too.
They are just so happy! Who wouldn’t love to receive a jar stuffed with cupcakes??!! 🙂
Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend |Little Things Thursday | Inspiration Gallery|Show & Share
Grasshopper Ice Cream Cake ~ Your Best Weekly
I am having so much fun seeing what you all have created. You all amaze me!
Here are some of the FABULOUS things that were shared last week!!
Triple Chocolate from Yolanda @ Peanut Butter & Jelly
Adorable Valentines from Kimberly @ A Fresh Perspective
Dipped Oreos from Tiffany @ June Makes Six
& this AWESOME photoshop tutorial from Melissa @ Serendipity is Sweet
Thank you all for not only sharing your creativity with me each week (it truly warms my heart) but for being oh so fabulous ALL THE TIME!!!
You guys ROCK!!!!!!!
For mine this week- I thought I would share with you the Grasshopper Ice Cream Cake I made for the boy’s birthday. It was so easy that I may be doing these more often than a traditional frosted cake. It was so good too. Plus- it would be great to make for St. Patty’s Day!!!
Grasshopper Ice Cream Cake Recipe
Ingredients
- 1 box cake mix
- eggs oil, water according to pkg instructions
- 1- 1.5 qt ice cream- mint or other flavor
- 1/2 bag chocolate chips
- 1/2 tbsp shortening
Instructions
- Prepare box cake mix according to instructions.
- Bake in spring form pan.
- When done let cool completely.
- Remove cake from pan- leaving on the bottom round piece.
- Using a long thin knife or cake leveler & remove the top portion of cake to make it flat.
- Put the sides of the pan pack on, cover & freeze until cake it firm. About 1 hour.
- Remove ice cream from freezer & allow to thaw & get just soft enough so it's spreadable- about 20-30 min depending on how warm your house is at the time.
- Once cake is frozen & ice cream is soft start adding the ice cream to the top of the cake, smoothing out along the way. Do this until it reaches the top of your pan. Return to freezer to set.
- Once ice cream is firm again- use a knife & run along the sides to remove it from the pan. Then remove the spring form from the cake again.
- Combine your chocolate chips & shortening in a small bowl & microwave for 30 second intervals until melted & smooth.
- Drizzle melted chocolate on with a spoon in whatever pattern you desire. It should firm up (like magic shell) almost as soon as it hits the frozen cake.
- Return to freezer until ready to eat.
- Let sit out about 15 minutes before serving so that the cake is soft but the ice cream is still somewhat firm.
Enjoy!!!
Link: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend | Inspiration Gallery | Show & Share
Sarah Halstead | Jenni from the Blog | Project Alicia | Live & Love Outloud | Parenting by Dummies |
Now it’s time for you to share!
Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
Grab HERE
Whimsical Marbled Valentine Cookies
Oh boy. Can I tell you something???
Michael’s is DANGEROUS!!
I was in there the other day to pick up one thing- hot glue sticks. I ended up walking out of there with $50 worth of stuff in my cart. One of those things were these ADORABLE heart shaped cookie cutters. I wasn’t going to do any more Valentine’s Day treats. I really wasn’t. I have plenty of candy in the house. I didn’t need these. But once I bought the cookie cutters- well…. I obviously had to make the cookies.
I decided to not make these as carefully as I normally would have tried to do.
Yep- I purposely decorated these quick & IMPERFECT to give them a more whimsical feel. I felt it added to the marbled dough.
They were fun & didn’t last too long either.
You can print the recipe HERE.
Only thing to change is to add a couple dabs of gel food color & hand kneed in so it doesn’t color the whole batch throughout.
Then roll out instead of ball up & cut & bake according to recipe. Allow to cool before icing.
Want more Valentine cookies- you can make these
Peanut Butter Cookie Recipe HERE!
When you pull them out- just push in the chocolate heart before the cookie cools.
Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend | This or That Thursday | Little Things Thursday | Inspiration Gallery|Show & Share
Almond Joy Cream Delight Bars
I am a coffee NUT I tell you. Last week we ran out of our usual SUPER STRONG coffee from Costco & couldn’t get back there to pick up some right away. We had to go several days with some regular (what they called strong) coffee that was beyond weak. I was going through withdrawals So you can imagine how seriously I take my creamers too. I love them in my coffee & I love to use them (& the flavors I love so much) in the other things I make.
I have completely fallen in love with the current flavors available from International Delight & had to pick up a few. This also meant that I was already dreaming up recipes while I was standing in line at the checkout counter. So while I was standing there waiting, I found the Almond Joy bars that just happened to match the flavor of one of the creamers that I was buying. That really got the gears turning. So I decided to add them to the cart & get creative when I got home.
Almond Joy Cream Delight Bars from Kleinworth & Co.
Ingredients
- 2/3 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3 tsp International Delight Gourmet Coffee Creamer - Almond Joy flavor
- 1/2 tsp baking powder
- 2 cups all-purpose flour
- 2 1/2 tsp salt
- 4 Almond Joy fun size chopped
- 1 12oz bag chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Spray 9x13 glass pan with cooking spray.
- In mixer combine butter, sugars, eggs & Almond Joy International Delight Gourmet Coffee Creamer mixing on low for 1 minute.
- In separate bowl, combine flour, baking powder, salt & half the chocolate chips.
- Stir in slowly to wet mixture on low speed.
- Scrape bowl to ensure all ingredients are blended.
- Transfer to baking dish, pressing down & flattening out to cover bottom of pan.
- Sprinkle remaining chocolate chips & Almond Joy pieces on top.
- Bake for 30-40 minutes.
- Let cool & then cut bars into 3 inch squares.
These are so good. You can’t go wrong with chocolate chip bars. Rich, chewy & oh so delicious!
The kids would barely let me take the time to photograph them before they were beating down the door of the studio to get some.
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
Looking for more yummy bar recipes?
Peanut Butter Seven Layer Bars
Don’t miss these great ideas from these bloggers….
Chef in Training – Caramel Pretzel Magic Bars
Sugar Apron – Delicious Strawberry Shortcake Kabobs
Natashas Kitchen – Strawberry Pretzel Salad
Macadamia Nut Bark {Recipe}
For years I have wanted to make bark during the holidays. Remember when I told you that I have this list of holiday treats I want to make?? Yeah- this has been on it for a really long time. I really don’t know why I never got around to making it before. I guess I always thought it would be more time consuming than it really is. Or maybe I already had so many treats in the house that I really didn’t NEED to make anything else. I don’t know- but I can finally cross this one off my list & probably move it to the yearly staples list of things I just automatically do. It’s so quick, no-bake & SIMPLE. I can see me making many variations of this Macadamia Nut Bark {Recipe} for other occasions too throughout the year. This is a great thing to make as food gifts for friends for all sorts of occasions. There are so many gatherings we will have coming up where I can tweak this to work as a quick & easy treat to bring. Anything that looks like it took a ton of time but is simple gets an “A” in my book.
Macadamia Nut Bark {Recipe}
Ingredients
- 2 Cups Semi-Sweet Chocolate
- 1 1/4 Cup White Chocolate
- 1 Cup Melting Chocolate I used red
- 1 1/2 Cups Crushed Macadamia Nuts
Instructions
- Pour each chocolate in a glass, microwave safe bowl.
- Line baking sheet with parchment paper.
- Starting with the semi-sweet chocolate, put in microwave for 60-90 seconds stirring half way through until melted.
- Pour onto parchment & spread out to a thin layer.
- Next do the same with the white chocolate but instead drop in spoonfuls all over the top of the semi-sweet chocolate.
- Then do the same as the white chocolate with the colored melting chocolate.
- Take a skewer or stick of some sort to pull through to swirl the chocolates together. ( I used a chop stick)
- Sprinkle the nuts over the top & press in just a bit.
- Transfer to freezer for 30 minutes to set.
- Remove & stab with a sharp object in random places to break apart.
- Store in refrigerator for up to 1 week.
Enjoy!!!
Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend
Sea-Salted Fudge
Semi-Sweet chocolate fudge topped with sea salt makes this Sea-Salted Fudge. A classic fudge recipe is easy to make & so incredibly creamy & delicious. The absolute perfect blend of salty & sweet.
Sea Salt Fudge
Finale ~ 7 Days of Memory Making ~ Day 7
Welcome to Day 7 of my 7 Days of Memory Making ~ Holiday Recipe Series
This past week I took a much needed blogging break to prepare for our long distance move. Over the past 6 days I shared with you some recipes that have been part of my family traditions & so has Danelle. We hope that these recipes become memory makers for you & your family too.
Did you miss a post this week?? You can find all the links to all 14 of these fabulous recipes here today. We have it all covered, appetizers like Beer Bread, Cranberry Cream Cheese Dip & a Green Onion Cheeseball. Cookies for every craving- Sugar Cookies, Hot Cocoa Cookies & Four Spice Crackles. German Sweet Chocolate Pie, Easy Peanut Butter Fudge, Snickers Cake Mix Bars & Chocolate Nut Clusters. These are all quick & easy recipes that are sure to be the hit of your holiday gatherings this season.
Here they are…………
Red Velvet Sandwich Cookies
Chocolate Dipped Marshmallows
Hot Cocoa Cookies
Beer Bread
Cranberry Cream Cheese Dip
Hope you all have a FABULOUS Thanksgiving!
Thanks for joining me this week.
Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend
Sugar Cookies ~ 7 Days of Memory Making ~ Day 4
Welcome to Day 4 of my 7 Days of Memory Making ~ Holiday Recipe Series
While I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.
The holidays are just not the holidays without Sugar Cookies. Yes I do make the regular kind that you roll out, cut into shapes & then frost. I swear- I do that…..sometimes. But when the hubs asks for Sugar Cookies & I just don’t feel like that kind of mess- I go this route. This recipe is easy, quick & you just roll them in a ball like you would Snickerdoodles. The frosting is quick & everyone is happy. You can make these as easy or as complicated as you have time for & that is what I love about them. PLUS they are chewy. They never last long. Hubs likes to have some with his morning coffee & then I find him grabbing a few more throughout the day.
Sugar Cookies
Ingredients
- Cookies:
- 3 1/2 cups Sifted All-Purpose Flour
- 2 tsp Baking Powder
- 1 1/2 cups Sugar
- 2 Eggs
- 2 sticks 1 cup Butter
- 2 tsp Vanilla Extract
- 1/4 cup Sugar to coat
- Icing:
- 1 cup Confectioners Sugar or more to get a thicker consistency
- 1 1/2 tbsp Water
- 3-4 drops Food Coloring
- Colored Sprinkles Sanding Sugar- optional
Instructions
- Cookies:
- In a bowl, stir together flour & baking powder. Set aside.
- In mixer bowl, beat together butter & sugar until fluffy.
- Beat in eggs & vanilla.
- Stir in flour mixture, a third at a time to make stiff dough.
- Preheat oven to 350 degrees
- Scoop a ball of dough, roll into a ball & roll in sugar to coat.
- Bake on non-stick cookie sheet for 8 minutes
- Cool completely on pan before transferring to a wire rack
- Icing:
- In a small bowl, mix sugar & water to form a thick, smooth icing. Adding more sugar as needed.
- Stir in food coloring to desired shade.
- Transfer to piping bag & decorate as desired.
- Let dry completely before stacking
Don’t miss my other favorite cookie recipes!
Softest Chocolate Chip M&M Cookies
Homemade Biscoff Cookies
Mini Peanut Butter Chocolate Chip Cookies
Peppermint Chocolate Chunk Cookies
Be sure to try these AMAZING cookies from Danelle too
Hot Cocoa Cookies
AND
Check back tomorrow for Snickers Cake Mix Bars & more.
Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend
Chocolate Truffles ~ 7 Days of Memory Making ~ Day 3
Welcome to Day 3 of my 7 Days of Memory Making ~ Holiday Recipe Series
I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. But don’t worry, this blog will not be abandoned.I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.
For me- the holidays are just not the same without Chocolate Truffles. They are so decedent & rich- I can’t get enough. For years I wanted to make some. I always thought they would be too time consuming or difficult. Then I came across a recipe similar to this one & realized that these were something I could easily put together. I tweaked the recipe to fit my tastes & here you go.
I love this Chocolate Truffle recipe because it’s so simple & so quick – which makes them a must in my book. They give the appearance that I spent a ton of time slaving away in the kitchen but that is just not the case. These won’t last long- I promise.
Chocolate Truffles
What other truffle recipes do you suggest?
- Oreo Balls/ Oreo Truffles
- Rainbow Truffles Recipe
- Chocolate Chip Cookie Truffles
- Pumpkin Spice Truffles
- Sugar Cookie Truffles
- Dark Chocolate Pistachio Truffles
- 4th of July Truffles
- Easy Chocolate Truffles
- Valentine Oreo Truffles
- Rainbow Mint Oreo Truffles
- Halloween Oreo Balls
- Holiday Nutella Bites
- Buckeyes
- Peppermint Oreo Balls
- Grinch Truffles
- Christmas Truffles
Chocolate Truffles
Crazy easy - 3-Ingredient chocolate truffles for any occasion!
Servings: 36
Ingredients
- 20 ounces Bakers Semi-Sweet Chocolate 20 total squares (1 ounce each)- divided
- 8 oz cream cheese
- Decorations like sprinkles nuts or crushed up candy canes
Instructions
- Melt 8 of the chocolate squares in a double boiler. Let cool to almost room temperature but still in a liquid state.
- In a mixer bowl, beat the cream cheese until creamy.
- Blend in the melted chocolate. and then refrigerate until firm.
- Shape into balls, scooping with a melon baller works well. Place on a baking sheet lined with parchment paper.
- Chill for 1 hour.
- Melt the remaining chocolate in a double boiler.
- Dip truffles in the melted chocolate to coat.
- Return to the baking sheet & sprinkle with decorations or immediately dip & roll into your decorations.
- Refrigerate on the lined baking sheet for at least 1 hour to firm up.
- Store in a tightly covered container in the refrigerator.
Be sure to check out my Chocolate Dipped Marshmallows too.
Be sure to come back tomorrow for a Day of Cookies
German Sweet Chocolate Pie ~ 7 Days of Memory Making ~ Day 2
Welcome to Day 2 of my 7 Days of Memory Making ~ Holiday Recipe Series
As I mentioned yesterday, I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. But don’t worry, this blog will not be abandoned. I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.
Welcome Danelle!!!! So honored to have you posting here today in my space.
I was so excited when Gina asked me to share some favorite holiday recipes this week at Kleinworth and Co. She’s always sharing delicious food, and beautiful food photography, and I can’t wait to see what tasty treats she has in store for us this week!
Today I’m sharing a German Sweet Chocolate Pie recipe that my mom first started making for the holidays back when I was a teenager. She found it on the bottom of the Cool Whip lid and it’s been a family tradition ever since. I’ve been making it for my family for the past 18 years.
Sometimes we have it for Thanksgiving, sometimes for Christmas, and sometimes for both! Which is really easy to do, because this pie goes in the freezer, which means I can make two pies at once for both holidays! And it’s so nice to have a make ahead dessert when you’re going to be busy in the kitchen with other things.
German Sweet Chocolate Pie
German Sweet Chocolate Pie
Ingredients
- 4 ounces Baker’s German Sweet Chocolate
- 1/3 cup milk
- 2 tablespoons sugar
- 1 8 ounce package cream cheese, softened
- 1 8 ounce Cool Whip topping, thawed
- 1 graham cracker pie crust
Instructions
- Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted.
- Beat sugar into cream cheese
- Add remaining milk and chocolate mixture and beat until smooth.
- Fold in whipped topping and blend until smooth.
- Spoon into crust.
- Freeze until firm, about 4 hours.
- Garnish with additional whipped topping and chocolate curls, if desired.
- Let stand at room temperature about 1 hour before serving.
- Store any leftover pie in the refrigerator.
This recipe also works well with a traditional baked crust, and you can certainly make your own chocolate crumb crust, although I usually use a pre-made one. I definitely recommend using the German Sweet Chocolate though. It give the pie a very distinctive chocolate flavor. I’ve always been able to find it in the baking aisle near the other Baker’s brand chocolate.
In contrast to so many holiday desserts, this is not too sweet or rich, which means I can easily eat more than one piece! Although that may not be a good thing. I always get compliments and requests for the recipe when I serve this pie to company. I hope you and your family will love it too!
Check out another MUST MAKE Holiday recipe courtesy of Danelle
Be sure to come back tomorrow for Chocolate Truffles.
Looking for more great pie recipes?
Easy Pie Crust – Perfect Every Time
To see where I am linking today- visit HERE
Red Velvet Brownie Bites ~ 7 Days of Memory Making- Day 1
Welcome to Day 1 of my 7 Days of Memory Making ~ Holiday Recipe Series
I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. But don’t worry, this blog will not be abandoned. I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.
Thank you so much for joining me as I share with you some of our family’s favorite recipes during the holiday season. I wanted to kick it off with these Red Velvet Brownie Bites. I really love red velvet ANYTHING & the hubs really loves cream cheese frosting on just about anything. So these have become a HUGE family favorite in this house. They are SO GOOD! I know that when I look back on my childhood memories of the holidays most of them are tied to food in some way. I remember making gingerbread houses or popcorn balls with my mom. She also makes the very best fudge in the world. My goal during the holidays is to create those same sort of memories with my kids in hopes that they want to do the same when they are grown. These Red Velvet Brownie Bites are definitely something I know they will make with their families.
Red Velvet Brownie Bites
Ingredients
- Brownie ingredients
- 1/2 cup 1 stick unsalted butter- diced
- 3 oz. bittersweet chocolate chips I actually used the squares
- 1 1/2 cup sugar
- 3 large eggs
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 tbsp. liquid red food coloring
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- Icing
- 8 oz. cream cheese - room temperature
- 4 tbsp butter - room temperature
- 1 tsp. vanilla
- 1 1/2 cup sifted confectioners sugar
- White sparkling sugar opt.
Instructions
- Preheat Oven to 325. Use either non-stick foil or just use regular foil & then spray with non-stick spray & line a metal 9"x9" baking pan. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & doing it how I would normally do it- but I decided to follow the instructions & I was happy I did)
- Stir butter & chocolate in a heavy large saucepan over low heat until all is melted. Remove from heat. Whisk in sugar & then eggs- one at a time. Stir in vanilla, salt & food coloring. Sift flour & baking powder (I usually just run a whisk through it for a few stirs & it works perfectly) & stir in & blend well. Transfer batter to prepared pan.
- Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with some moist batter attached. (about 30-35 minutes). Cool completely in pan on a rack. (I was impatient & stuck mine directly into the freezer to cool it faster)
- Beat cream cheese & butter until lightly fluffy. Add vanilla & lightly mix. Add confectioners sugar & beat to combine. (if it's too thick- add a splash of milk)
- Using the foil as an aid- lift brownies from pan & place on cutting board. Remove foil from sides. Spread cream cheese over brownies & add sparkles. Cut brownies into bite size pieces. To get a cleaner cut- wipe the knife after each slice. In the future - I will probably cut the brownies first & make a little more frosting so I can pipe it on each bite. I think it will be more aesthetically pleasing & keep the fingers cleaner when grabbing for one.
Check out Danelle’s
Red Velvet Sandwich Cookies
Be sure to come back tomorrow for Danelle’s German Sweet Chocolate Pie
Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend
Fall Cupcakes & Life n’ Reflection Fall Transfers
Make cute cupcakes with these Fall Cupcakes & Life n’ Reflection Fall Transfers – printable cupcake toppers for the holiday season.
I won’t be participating in Scavenger Hunt today. Unfortunately, we had something happen this week that shook our foundation & has us scrambling. You can read all about it in yesterday’s post.
I will try my hardest to not let this alter my posting schedule or my photo-taking too much. But unfortunately, the fact that I am not posting for Scavenger Hunt today due to lack of time with all these wrenches in my schedule & that I have literally lost my desire to pick up the camera right now- I suppose it already has changed quite a few things.
Don’t miss these adorable owl cupcakes for fall!
Anyhow- before all this happened I had baked these cupcakes. I had started with trying the Nutella swirl cupcakes I had found only I just did a quickie by mixing it with a butter pecan box cake.
They totally didn’t come out like they should have but I really did it for the sole purpose of showing you all these adorable transfers from Life n’ Reflection.
I originally was going to use them as printed recipe cards but then decided I wanted to scale them down & print a bunch for cupcake decorations. I love how cute they are.
I will probably do the recipe cards another time when my head is more in the game. But for now I have these.
If you want to print these cute cupcake toppers for fall – you can find them over at Life n’ Reflection. Be sure to head over there (link below) and check out all the amazing ideas Kristy shares.
Head on over & give Kristy some love!