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Deliciously Easy Recipes

DESSERT

Salted Caramel Pumpkin Spice Pudding

By Kleinworth & Co 11 Comments

Good Morning!  I’m still visiting with my family who is in town.  Life is crazy full at the moment  & I’m certainly ready for some comfort food.  I don’t know about you- but flavors like salted caramel top my list for comfort.  Add in there a little pumpkin spice & it just screams fall for me.   I have about a million different things I was going to make but I kept coming back to the idea of salted caramel pudding.   But I really wanted to make it more fall like- especially since I don’t do a lot of recipes with actual pumpkin in them.  But I do love pumpkin spice- so I came up with…

Salted Caramel Pumpkin Spice Pudding

 

Salted Caramel Pumpkin Spice PuddingThe salt mixed with the rich flavors of caramel & pumpkin spice is the perfect blend.

 

Salted Caramel Pumpkin Spice Pudding

 

Print Recipe

Salted Caramel Pumpkin Spice Pudding

Ingredients

  • 4 tbsp salted butter
  • 1 cup packed brown sugar
  • 3 cups milk- room temp separated
  • 1 tsp sea salt
  • 1 tbsp flour
  • 2-1/2 tbsp corn starch
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

  • Measure out your milk - 2 cups & 1 cup.
  • Set aside your 2 cups of milk.
  • Mix flour & cornstarch to the 1 cup of milk - whisk to combine well. Set aside.
  • Crack your eggs into a separate bowl- whisk & set aside.
  • In heavy saucepan, melt butter.
  • Add brown sugar & cook on med until it caramelizes.
  • While you are whisking this butter/brown sugar mixture- gradually pour in your 2 cups of milk.
  • Continue to whisk & cook until it bubbles & thickens.
  • Stir in your remaining milk/flour/cornstarch mixture & whisk well until thickened.
  • Ladle out 1 cup of your pudding mixture & slowly whisk into your beaten eggs to temper. Whisk until fully blended.
  • Slowly pour egg mixture into pudding & whisk until well blended.
  • Cook for 2-3 minutes on med.
  • Remove from heat & whisk in vanilla extract & pumpkin pie spice.
  • Pour into individual serving bowls & cover with plastic wrap- laying the wrap directly on the pudding to keep a film from forming.
  • Refrigerate to firm up at least several hours before serving.
  • Sprinkle with additional sea salt for serving.

 

 

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

To see where I am linking today- visit HERE

 

 

 

 


Cookie Butter Rolo Oat Bars

By Kleinworth & Co 6 Comments

Remember when I made the Chocolate Chip Cookie Cookie Butter?? I mentioned that I would probably make it in bulk & store it in the fridge for future recipes.  Well- I did do that & so today I bring you the first of probably many more recipes using that cookie butter.   Oh heavens- it’s so amazing.  Taking chocolate chip cookie flavored buttery spread & using it to make other treats- really… it doesn’t get any better.  So this time I made…

 

Cookie Butter Rolo Oat Bars

 


 
Cookie Butter Rolo Oat Bars, no bake treats, quick desserts
Such an easy little treat to whip up- no one will ever know that it took you less than 30 minutes (including the 20 minutes in the fridge)
It’s a great use for that Chocolate Chip Cookie Butter that I know you made after I posted it 🙂
 
cookie-butter-rolo-oat-bars, no bake treats, quick desserts 

Print Recipe

Cookie Butter Rolo Oat Bars

Ingredients

  • 2 cups oats
  • 1 cup shredded sweetened coconut
  • 1-3/4 cup Chocolate Chip Cookie Cookie Butter
  • 1 cup chopped Rolo candy - roughly chopped
  • 1/2 cup toffee bits

Instructions

  • Line square pan with parchment- give a light spritz with cooking spray & set aside.
  • Combine your oats & coconut in your mixer & fold together
  • Warm your cookie butter in microwave for about 20-30 seconds to make it more of a liquid.
  • Pour into your oat/coconut mixture - mix on low until completely combined
  • Fold in Rolos
  • Transfer to prepared pan- spread out & flatten
  • Top with toffee bits
  • Add additional coconut if desired
  • Place in freezer for 20-30 minutes to firm up
  • Remove & cut. Serve
  • Store in airtight container in refrigerator.

 

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

To see where I am linking today- visit HERE

 

 

 

 



 

Candy Corn Cookie Dough Brownies

By Kleinworth & Co 22 Comments

Don’t miss my Fall Table Setting I’m sharing over at Design, Dining & Diapers today.

I don’t know about you- but one thing I really look forward to this time of year is candy corn.  I LOVE IT!  It usually doesn’t last long enough in this house to make it into recipes.  But I was really good & used all self control this time because when I bought it- I had this recipe in mind.  I knew that the mix of the brownies, the dough & the colors of the candy corn would make the perfect Fall/ Halloween treat.

 

Candy Corn Cookie Dough Brownies

 

I thought I might hold off on the Halloween type posts until at least October 1st.  But I just couldn’t help myself with this one.

The thought of it kept swirling around in my head & the craving just got stronger & stronger.

 

Candy Corn Cookie Dough BrowniesThe heat made a week long return after we had such fall like temps.

But I ran the oven anyway because I just couldn’t wait any longer to make these.

Oh my- so decadent.  One with a tall glass of milk will take care of any brownie, cookie dough or candy corn craving you might be having.

 

Candy Corn Cookie Dough Brownies

 

Print Recipe

Candy Corn Cookie Dough Brownies

Ingredients

  • Your favorite brownies - baked & cooled boxed or homemade
  • 3/4 cup butter 1-1/2 sticks
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1-1/2 cups all-purpose flour
  • 2 tsp vanilla extract
  • 3 tbsp milk
  • 1/4 cup mini chocolate chips
  • 1 cup candy corn

Instructions

  • Bake your brownies & allow to cool to room temperature.
  • For the dough- beat butter & your sugars in mixer bowl until well combined.
  • Add in your flour, milk & vanilla. Beat until combined- don't over beat.
  • Fold in mini chocolate chips
  • Spread out in even layer over the top of your brownies.
  • Scatter your candy corn over the top & press in
  • Cover & refrigerate several hours before cutting.
  • Cut while cold & remove from pan. (I recommend close to bite size- not large pieces)
  • Allow to come close to room temperature before serving.
  • Store in air tight container for several days.

Notes

**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture.

Take these to your next pot luck or gathering.  They will be the first dish that runs out- I promise.

 

 

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

To see where I am linking today- visit HERE

 

 

 

 



 

Chocolate Chip Cookie Dough Sandwich Cookie

By Kleinworth & Co 16 Comments

What’s more comforting than a chocolate chip cookie??  How about cookie dough?  Do you like eating cookie dough- but do you worry in the back of your mind that it has raw eggs in it??  I so do!  I could eat the whole thing & not even bake cookies.  Sometimes I would buy the pasteurized eggs for my cookie dough just so I could eat it- especially when I was pregnant.  But now I have this recipe for eggless cookie dough.  This is not for baking!!!  I have not tried it but I don’t think it would bake like regular cookies should.

 

Anyhow- in the middle of the night I woke up with the idea to take the “safe” cookie dough & use it as a filler for chocolate chip cookies made into a cookie sandwich.  I mean really- it’s like chocolate chip cookie overload.  What’s not to like??!!  Everyone in my house was stoked when I put these together & they were gone in a flash.  I mean- the poor guys at the station have been missing out on some serious goodies because they never last long enough to make it over there.

 

Chocolate Chip Cookie Dough Sandwich Cookie

So I’m not sharing my actual cookie recipe.  That one I have not even shared with my own mother.

I’m even debating if I will share it with my kids before they leave the house.  I may take it with me to my grave.  We will see.

Buuut- I am sharing the “safe” cookie dough for you to use with your own favorite chocolate chip cookies.

Chocolate Chip Cookie Dough Sandwich Cookie

 

Print Recipe

Chocolate Chip Cookie Dough Sandwich Cookie

Ingredients

  • 2 dozen of your favorite chocolate chip cookies
  • 3/4 cup 1-1/2 sticks butter
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 3 tbsp milk
  • 2-1/2 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup mini-chocolate chips

Instructions

  • Beat butter, brown sugar & sugar in mixer until creamed.
  • Add milk, vanilla & flour - beat until combined
  • Fold in your chocolate chips.
  • Spread like frosting on one cookie & top with another- that simple.
  • Store in refrigerator. Let come to room temp before serving.

Notes

**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture.

 

YUM!! Right??!!!  Go make some & let your eyes roll to the back of your head with each bite.

Looking for more great treats?

Hot Chocolate Mix

Hot Chocolate Mix

Dark Chocolate Pistachio Fudge

Dark Chocolate Pistachio Fudge

 

 

To see where I am linking today- visit HERE

 
 

Chocolate Chip Cookie Cookie Butter

By Kleinworth & Co 20 Comments

Have you all seen the rage over Biscoff lately??  I totally get it.  It’s ground up cookies made into a spread.  What’s not to like?!

I went to the store to finally pick some up & get my bake on.  I found this itsy bitsy little jar for about $8.  Ummm- no.  It would take the entire thing to make one recipe.  There was no way I could justify that to the hubs.  Sooooo I remembered seeing someone do a Snickerdoodle Cookie Butter recipe & thought that might be a good substitute.  I stuck it in the back of my head for another day.

Well- the hubs had sweet talked me into making Chocolate Chip cookies the other day & there they were sitting on the counter. They were begging me to try something different with them.  So I made

Chocolate Chip Cookie Cookie Butter

Chocolate Chip Cookie Cookie Butter- homemade cookie butter made with chocolate chip cookies

Seriously!!!  I can’t get enough.
Chocolate Chip Cookie Cookie Butter - homemade cookie butter made with chocolate chip cookies

Print Recipe

Chocolate Chip Cookie Cookie Butter

Ingredients

  • 1/2 cup chocolate chip cookies- crumbled into small pieces
  • 1/4 cup canola oil
  • 2 tbsp water
  • 1/2 cup + 1 tbsp confectioners sugar more or less depending on the thickness you desire
  • 1/8 tsp vanilla extract

Instructions

  • Pulse cookie crumbles in blender
  • add in oil, vanilla & water- pulse
  • add confectioners sugar - pulse until completely combined & smooth
  • Transfer to airtight container- store at room temperature for 3-4 days.

 

Oh my word- this is SO GOOD.   It’s like spreading a chocolate chip cookie on my toast.  Sigh…….

You may or may not see more recipes using this in the future.   🙂   Just sayin’

Thinking about making it in bulk.

 

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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Caramel Pear Cobbler Bars

By Kleinworth & Co 13 Comments

Today is 9/11.  Today is a difficult day for our family.  Having a hubs in the fire service on that day was a tough one.  The 343 were his brothers just like every other firefighter in this great nation.   9/11 is a solemn day- one to stop & reflect on just how great this country is, how vulnerable we can be & to cherish every single day because sometimes some crazy things happen- things that you would never dream could be possible.  Those things change people, lives, families & nations – forever.

 

Because this is a day where I just want to curl up on the couch with my babies & do nothing else but watch coverage of what happened that day- I thought I would need some comforting sweets to snack on.  I figured that a nce warm cobbler full of cinnamon would do the trick.   I had been mulling over different cobbler ideas all summer but I just never wanted to use my berries that I had for any cobbler recipes.  Buuuuut now- since I already had a ton of pears & I had pear pie filling & caramel on hand- I decided to make these cobbler bars.

Caramel Pear Cobbler Bars

I love Yummy Bar Recipes!
 

Oh my- they are better than I can even describe & exactly the comfort food I was after.  They were also so incredibly simple.  Do you see a theme here??  I try to do my best to keep the steps to just a few & not make things too complicated around here.  I like simple recipes & so figure with everyone being so busy these days- I’m sure you do too.  On days like today- who wants to slave away in the kitchen. Quick & simple is key.

 

Caramel Pear Cobbler Bars

 

Print Recipe

Caramel Pear Cobbler Bars

Ingredients

  • 1/2 cup butter- softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/8 tsp almond extract
  • 1-1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 10 ounces Pear Pie Filling
  • 1/2 cup Caramel/Dulce de Leche

Instructions

  • Spray 8x8 corning ware pan with cooking spray- set aside
  • Preheat oven to 350 degrees
  • Beat butter & sugar in mixer
  • add eggs - beat
  • add extracts- beat
  • add in flour & salt - beat
  • Scrape down sides & beat 30 seconds longer.
  • Spread 3/4 of batter into bottom of prepared pan
  • top with pear pie filling
  • drop remaining batter on top- do not spread
  • Bake 45-50 minutes- or until toothpick test is clean.
  • Cool on wire rack
  • Drizzle with caramel before serving.

 

Whip up a batch- tell your babies you love them & curl up with a couple of these & a blanket.

 

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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Caramel Pear Turnovers

By Kleinworth & Co 25 Comments

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

Caramelized Pear Turnovers

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

Caramel Pear Turnovers

Caramel Pear Turnovers
Print Recipe

Caramel Pear Turnovers

Ingredients

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

Instructions

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

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

Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party

Apple Cake with Brown Sugar Glaze from Let’s Dish

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

Apple Ginger Cocktail from One Martini at a Time

Apple Fritters from In the Moment With

Rosh Hashanah Apple Cake from Random-osity

Apple Pumpkin Muffins from Joyful Healthy Eats

Chocolate Pecan Pie Granola from Little by Little

Crock Pot Tuscan Bean Soup from Mostly-Homemade Mom

Apple Cupcakes with Salted Caramel Frosting from Nap-Time Creations

Apple Cake Crumble

By Kleinworth & Co 19 Comments

Today I’m sharing with you something that was originally a colossal failure.   🙂   At least that was how it happened when I  originally tried it out- but ….  I was able to turn it into something that I feel is still worth sharing because it was still really yummy.

I created this Apple Bundt Cake & had these grand plans for how beautiful it would be.  Unfortunately – I bought this super intricate Nordic Ware Platinum Non-stick Cast Aluminum Fleur De Lis Pan
that is incredibly difficult to gets cakes to separate from.  So when I made the purchase I had these ideas in my head that I would be sharing all sorts of beautiful bundt cakes with you.  I have yet to get one to release properly & this one I was super bummed out.  Buuuuut- I made it into this

Apple Cake Crumble

 

and you know- when you put a nice dollop of whip cream on top- it taste divine.  Who cares if it’s not all in one slice.

 

Apple Cake Crumble

So when it released from the pan you couldn’t really tell what the design was because all the details stuck to it.

I have tried greasing, greasing & flouring, cooking spray & bakers cooking spray.

 

Apple Cake Crumble

As you can see- I sprinkled with a little powdered sugar – that tasted pretty good too.

Apple Cake Crumble

I was able to get at least a couple slices out of it.

 

Apple Cake Crumble

Print Recipe

Apple Cake Crumble

Ingredients

  • 2 cups all-purpose flour
  • 2 cups diced apples
  • 1-3/4 cup firmly packed brown sugar
  • 3/4 cup butter- softened
  • 3 eggs
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1-1/2 tsp vanilla extract
  • 1 cup chopped walnuts

Instructions

  • Preheat oven to 325 degrees.
  • Generously grease & flour bundt pan.
  • In large mixer bowl- combine all ingredients except nuts.
  • Beat on high 1-2 minutes- until well combined
  • Stir in nuts.
  • Transfer batter into prepared pan
  • Fill no more than 3/4 full to avoid overflow
  • Bake 50-55 minutes- or when toothpick test is clean
  • Cool in pan 10 min on wire rack
  • Invert on wire rack & remove from pan - allow to cool completely.
  • If cake falls apart when removing from pan- break into crumbles in large bowl.
  • If cake stays intact- serve in slices if desired
  • Store in airtight container for several days
  • Serve with a sprinkle of powdered sugar or a little whip cream.

 

So obviously- if your cake releases beautifully from your pan- feel free to serve in slices with a side of whip cream.If not- make a pretty bowl of crumbled cake & enjoy.

 

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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Oatmeal Date Cookies

By Kleinworth & Co 8 Comments

If you haven’t noticed- this week I’m on a comfort food kick.  You know- it must be the season.  I’m in this really cozy mood & I just want to make & share all sorts of things that give you warm & fuzzies.  : )   I  don’t make or share cookies all that often here in this space.  I’m not sure why- maybe this season I will work on changing that.   As I mentioned yesterday the hubs & I have been in recipe tweak mode & I have been working on shaking up our “usuals” to make them a whole lot more fun.  So this time I decided to take the hub’s ALL TIME FAVORITE cookie recipe- Oatmeal Raisin Cookies & turn them into…

Oatmeal Date Cookies

 

Because … well- I like dates a whole lot more than I like raisins. So now I can enjoy them too.  Win- Win!

 

Oatmeal Date Cookies

Print Recipe

Oatmeal Date Cookies

Ingredients

  • 1-1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup 2 sticks salted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 tsp molasses
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 cups old fashioned or quick oats
  • 1-1/2 cups chopped dates the kind rolled in nut flour- usually sold next to the other dried fruits

Instructions

  • Preheat oven to 375 degrees.
  • Combine flour, baking soda, cinnamon & salt in small bowl- set aside.
  • Beat butter, both sugars & vanilla in mixer bowl with paddle attachment until creamy.
  • Beat in eggs
  • Gradually beat in dry mix.
  • Stir in oats - then dates.
  • Drop by spoonfuls onto ungreased cookie sheet.
  • Bake 8 minutes (9 minutes for shiny pan- 10 minutes for crisp cookies) I like mine chewy.
  • Cook on baking sheet for 2 minutes.
  • Transfer to wire rack to finish cooling.
  • Store in airtight container at room temperature for 2-3 days

 

These are definitely a family favorite & the kind of cookies I find my hubs eating all day long.

They certainly don’t last in this house.

 

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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Brownie Chunk Frozen Yogurt

By Kleinworth & Co 5 Comments

Brownie Chunk Frozen Yogurt -the perfect easy summer dessert. No-bake chocolate treats loaded with brownies makes this no-churn frozen yogurt pure heaven!

Indulge in the perfect balance of rich and refreshing with this Brownie Chunk Frozen Yogurt. Creamy, tangy yogurt meets fudgy brownie chunks in a frozen dessert that’s both satisfying and lighter than traditional ice cream.

It’s a dreamy summer treat that’s easy to make at home and packed with flavor in every bite.

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Caramel Pear Breakfast Cake

By Kleinworth & Co 6 Comments

I participated in a campaign on behalf of Mom Central Consulting for Smart Balance.

I received product samples, and a promotional item as a thank you for participating.

 

I make a lot of recipes- you all know that.  Some….okay, most of them are not so healthy.  But I have been trying to change that in an effort to make the things we love to eat a little better for us.  So when I was asked by Mom Central to check out Smart Balance & their new packaging I was thrilled.  We often purchase Smart Balance & love all the different varieties.  We use it as a spread mostly but never really used it for cooking & baking.  But like I said- I have been wanting to start changing our favorite recipes to make them healthier, so this was the perfect opportunity to push me to do that sooner rather than later.

 

Smart Balance Approved Imag275

The samples arrived just in time for me to make the kids’ breakfast.  As you know I am going on 6 months of homemade breakfasts for the kids.  So the day the Smart Balance arrived I was getting ready to make them some breakfast cake with the abundance of pears we picked up in our co-op basket.   So I decided to jump right in & swap the butter for Smart Balance.   I’m finding that it’s not just great for the morning toast & oatmeal, but it’s great in this recipe & all the others we have made since it arrived.

Caramel Pear Breakfast Cake

I’m really loving the new square tub too.  Smart Balance redesigned their round packaging to a square tub to save space in refrigerators & in the store.  The 15 oz quantity is the same as before- but the new tub is eco-friendly.  It reduces greenhouse gas emissions by 18% – that equals 6,487 newly planted trees each year.  Very cool!!  For more info on Smart Balances eco-friendly, space saving package redesign- check out their website.

I really do like the square tub- it’s amazing how just changing the shape can save me so much room in my fridge.

 

Print Recipe

Caramel Pear Breakfast Cake

Ingredients

Cake

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup Smart Balance
  • 1-1/4 cup milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3 pears- peeled & diced

Streusel

  • 3 tbsp Smart Balance
  • 1/4 c all-purpose flour
  • 1/4 cup brown sugar

Topping & Drizzle

  • 1/2 cup Caramel/Dulce de Leche
  • 1 pear peeled & sliced lengthwise

Instructions

  • Preheat oven to 350 degrees.
  • Spray 9x13 pan with cooking spray & set aside.
  • Combine all cake ingredients (except diced pears) in mixer bowl & beat until smooth batter forms.
  • Fold in diced pears.
  • Spread into prepared pan.
  • Take 1/4 cup of caramel & drop dollops on top of batter. Take a stick or knife & drag though to swirl. Reserve remaining 1/4 cup caramel for serving.
  • Add sliced pears to top- laying out across - not overlapping.
  • In separate small bowl combine streusel ingredients & mix with fork. This will be more of a creamy paste like consistency - not crumbly.
  • Drop in small spoonfuls on top of batter. Do not mix in.
  • Bake 45-50 minutes - until toothpick test is clean.
  • Cool in pan 45-60 minutes.
  • Drizzle remaining caramel over top when serving.

 

Enjoy!!!  This is a huge hit in this house!!

 

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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Spiced Apricot Fro Yo Pops

By Kleinworth & Co Leave a Comment

Hi Everyone!!

 

 

What a nutty week!!  A while back I shared these Spiced Apricot Fro Yo Pops when I was contributing over at Reasons to Skip the Housework.  I’m guessing that not all of you popped over to pick up the recipe – or missed the post that mentioned I was contributing over there that day- so I thought I would share it all with you today.

 

These were so easy & HEALTHY.  I didn’t feel at all guilty about giving these to the kids with their lunch or after dinner. They loved them & didn’t mind at all that they were not loaded with sugar or sweeteners.   My kids are pretty good about that anyway- they actually like things like broccoli & don’t even like soda.  So I wasn’t shocked that they loved these.  For my own peace of mind I felt so much better knowing I wasn’t loading them up on junk.

 

Spiced Apricot Fro Yo Pops

Spiced-apricot-fo-yo-pops

Print Recipe

Spiced Apricot Fro Yo Pops

Ingredients

  • 2 cups pitted & halved apricots
  • 16 oz vanilla yogurt
  • 1 tbsp cinnamon/sugar mix

Instructions

  • Add all ingredients to blender & puree 1-2 minutes
  • Add to pop molds
  • Freeze at least 4 hours before serving.

 

As we move through August I am sure you will be seeing less & less frozen treats & more baked goods.

I have really missed baking & I am really looking forward to doing more of it as the weather cools in the coming weeks.

 
*Also- today I’m guest posting over at Baby Bump Bundle – head on over & check it out.

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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Game Day Crock Pot Brownies

By Kleinworth & Co 15 Comments

Do you love game day??  Do you love football??

I absolutely LOVE football & game day is what we all look forward to all week long in our house.   Whether it’s college or NFL  we REALLY LOVE watching our favorite teams each weekend.  I spend all week planning out just what we will make for snacks.  Appetizers & munchy, snacky foods are in full spread here.  I like to spend my Fridays preparing the house.  That means decorating with our favorite team colors & inviting guests over for the game.

 


Game Day Crock Pot BrowniesWhat’s on the menu this coming Game Day??

These Crock Pot Brownies. So simple- I can whip up the batter- pop them in the crock pot & let them cook while I work on the rest of the goodies.

I love that they cook in the crock pot so I have my oven available for the other things I’m preparing.

 

Game Day Crock Pot Brownies

Game Day Crock Pot Brownies
Print Recipe

Game Day Crock Pot Brownies

Ingredients

  • 1-1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder not Dutch processed
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 4 medium eggs or 3 large
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup 1 stick salted butter -cubed
  • 1/2 cup walnuts opt
  • 3/4 cup semi-sweet chocolate chunks roughly chopped
  • 1/2 cup sweetened coconut

Instructions

  • Line crock pot with parchment paper- spray with cooking spray
  • In medium bowl- whisk flour, cocoa, baking powder & salt. Set aside.
  • Place chocolate chips & butter in double boiler & heat & stir until melted.
  • Remove from heat- stir in sugar until combined.
  • Add eggs- whisk well.
  • Pour into dry mixture & whisk until well combined.
  • Fold in walnuts, coconut & chocolate chunks.
  • Transfer to crock pot & smooth. (try to avoid pressing it right up against the sides of the cooker. It's okay to allow the parchment to keep it slightly pulled away from the edges. (this keeps the sides from over-cooking while the center cooks to done)
  • Cook for 1 hour 45 min to about 2 hours. Check frequently at this point. Once it gets to a certain point (done in the middle) - burning can happen quickly around the edges.
  • Pull out by the parchment & cool on wire rack at least 45 minutes. If you want to serve warm with a scoop of vanilla ice cream- it will still be warm enough in the center to do this. You just want to avoid it being too hot & falling apart when you try to cut into pieces.

*Note – Start cooking on high but reduce to low when you start seeing the sides looking more cooked. They will burn before the center has a chance to finish cooking if you leave it on high the whole time. Since all slow cookers cook a little different it’s hard to say exactly how long this will take or when you should do this. Just keep an eye on it – checking them periodically throughout the process.

 

As everyone is arriving  I prepare the snacks while we chat & watch kick off.  I like to put the brownies in the crockpot around kick off time.   OMG-the smell through the house is heavenly & by the time we reach the really heated part of the game- the brownies are done & everyone is happy.  You have got to give them a try.  No one will believe they were cooked in your crock pot.

 

So that’s how we spend our weekends in the fall.

What’s a creative way you prepare for game day??

This post contains some affiliate links. Click here to read my full disclosure policy.

 


Looking for more yummy bar recipes like these Candy Bar Bites?

Monster Cookie Bars

Monster Cookie Bars

Salted Caramel Butter Bars

Salted Caramel Butter Bars

Peanut Butter Seven Layer Bars

Peanut Butter Seven Layer Bars

Don’t miss these great ideas from these bloggers….
Six Sisters’ Stuff – Cake Mix Peanut Butter Bars
Chef in Training – Ooey Gooey Cake Mix Bars

**Disclosure: This post was originally sponsored by Tide through their partnership with Circle of Moms.  
While I was compensated to write a post about Tide Plus Febreze Freshness Sport, all opinions are my own. 

 

To see where I am linking today- visit HERE

 

Dulce de Leche Banana Blueberry Pie Bars

By Kleinworth & Co 8 Comments

*Disclosure: This post is sponsored by Pillsbury & Linqia. All opinions are truthful & my own.

 

I have been meaning to do more recipes with blueberries all season. I love Yummy Bar Recipes!

I had one more Pillsbury product to try out – the pie crust.  But you know the problem- I’m trying to not run the oven while it’s hot outside.  Sooooo- I decided to see how this Pillsbury Gluten Free pie crust would do in the slow cooker.  You know- for not having a recipe to follow- I was actually really happy by how great it turned out.  Good thing I wrote down what I did so I can do it again- because the family loved these Dulce de Leche Banana Blueberry Pie bars.

 


Dulce de Leche Banana Blueberry Pie Bars, gluten free crust, slow cooker recipeThe crust was so buttery & flavorful.Dulce de Leche Banana Blueberry Pie Bars, gluten free crust, slow cooker recipeOh yes- it was ooooey, gooey goodness all over the place.Dulce de Leche Banana Blueberry Pie Bars, gluten free crust, slow cooker recipe
Dulce de Leche Banana Blueberry Pie Bars, gluten free crust, slow cooker recipe
Print Recipe
4 from 2 votes

Dulce de Leche - Slow Cooker Method

Ingredients

  • 1 can Sweetened Condensed Milk
  • Canning Jar

Instructions

  • Transfer your sweetened condensed milk into whatever size canning jar you desire-
  • (1 can + 1 mid-sized jar or 1 can + 2 small jam jars)
  • Place lids on tight!
  • Place in slow cooker & cover with water.
  • Cook on high 4-6 hours or until it becomes the desired color you are after.
  • Remove carefully & Allow to cool on wire rack 1 hour.
  • Serve hot or store in refrigerator for 2 weeks.

 

Don’t forget I’m giving away a premium baking set from Pillsbury. 
193_09e61aab6f429356191f22c837000a8c

Click on this image for more Pillsbury Info

 

Use this to try my SUPER SIMPLE gluten free recipe using this Pillsbury Pie Crust

https://pillsbury.linqiad.com/click/YNlXaGWTd3Jk

 

Click on Image for more info on this pie crust.

 

Excited to start baking, but need a few recipes to get going??

Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten free dough.

 

 

TO ENTER:  Visit Pillsbury  for gluten free recipe inspiration. 

Then come back & leave a comment below or on one of my upcoming Pillsbury posts to be entered to win.

Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?

We want to hear your stories & recipe ideas!!

 

Good Luck!

 

Don’t miss my guest posts today

 

I’m sharing at Life n’ Reflection

Creamy Watermelon Lime Chiller

 

and I’m also sharing these Watermelon Lime Sorbet Pops at Just us Four

watermelon lime sorbet pops

 

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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Frozen Mocha S’Mores Overload

By Kleinworth & Co 5 Comments

Happy National S’Mores Day!!!

I have been meaning to make s’mores literally ALL SUMMER LONG!!  I kept putting it off until I was asking Jessica what she thought about for the theme for our August Recipe Round-Up.  She mentioned that today would be National S’Mores Day so I figured that was the perfect excuse I needed to make something s’mores related.  Most of the time I try to not go completely over the top with my recipes.  I don’t like to add too much usually.  But this one was just calling me to do go overboard.   So I created…

Frozen Mocha S’Mores Overload

 

It’s certainly overload & Ah-Maz-Ing.   One of those things that you want to be sure to have a lot of people around to help you eat it because you don’t want this sitting in your house with only you to eat it.   Yep- 100% sinful.  But OH SO worth it!


Frozen Mocha S'Mores OverloadI will be sharing my recipe for this mocha ice cream soon- stay tuned.Frozen Mocha S'Mores Overload
Print Recipe

Frozen Mocha S’Mores Overload

Ingredients

  • 1 brownie mix- prepared to pkg instructions
  • 2 qts mocha ice cream
  • 1 sleeve graham crackers + more for sprinkles
  • 1 stick butter
  • 2 jars marshmallow creme
  • 2 oz block chocolate - roughly chopped

Instructions

  • Prepare brownie mix & pour into greased 10" spring form pan.
  • Melt butter in glass dish & add crumbled graham cracker- mix until butter is absorbed & moist.
  • Add to top of brownie batter & spread out.
  • Bake brownies to pkg instructions- remove & cool completely.
  • Once brownies are cooled- scoop mocha ice cream on top- smooth out & press to combine scoops.
  • Top with marshmallow creme- spread to cover.
  • Sprinkle with roughly cut chocolate pieces & additional graham cracker pieces
  • Freeze overnight to firm up.
  • When serving- cut with a hot blade knife.
  • Drizzle chocolate syrup over top before serving each piece.
 

This really is something you have to try at least once in your life- I promise you that.

 

I’m sharing this as part of our August Recipe Round-Up.  Want more S’Mores Recipes???

national s'mores day, Frozen Mocha S'Mores Overload

Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party

 

Chocolate Bananas Foster S’Mores from Let’s Dish

S’Mores Chocolate Chip Cookies from The Taylor House

S’Mores Martini from One Martini at a Time

Frozen Mocha S’Mores Overload from Kleinworth & Co.

Peanut Butter S’Mores Spread from In the Moment With

Peanut Butter & Banana Boat S’Mores from Random-osity

Mini S’Mores Cups topped with Raspberries from Joyful Healthy Eats

S’Mores Monkey Mix from Little by Little

S’Mores Cookies 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.

 

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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Gluten Free Chocolate Strawberry Gooey Bars

By Kleinworth & Co 2 Comments

*This post is sponsored by Pillsbury & Linqia.  All thoughts & opinions are my own. 

 

I love Yummy Bar Recipes! I don’t know about you but it seems like everyone I talk to has an issue with gluten.  It’s more & more prevalent & there are more & more products on the market that are gluten free.   I know that while I don’t always cook gluten free- when I do, we all feel better around here.  So I have been doing my best to be more conscious about what our foods have in them – which is part of why I have been so focused on making the kids breakfast for so long now.

But lately I have been really wanting to make more desserts that are gluten free in hopes that the hubs will want to eat more of what I make instead of having to pass on all the goodies.  So this time I made Gluten Free Chocolate Strawberry Gooey Bars.  Oh they turned out so tasty & you would never know they are gluten free.  Just goes to show you that gluten free doesn’t mean flavor free or no dessert.

 


Gluten Free Chocolate Strawberry Gooey Bars

Did you know that Pillsbury now has it’s first-ever gluten free cookie dough, pizza dough & pastry/pie dough??  I was pretty stoked to find that out & even more thrilled to try it out.  I know that many moms don’t have time to make cookies & other treas from scratch & often buy the ready made doughs & crusts.  Before now that meant that those with a gluten intolerance couldn’t eat them.  Now they can.  So many people now are looking for gluten free solutions for their families & Pillsbury has made eating gluten free easy convenient & delicious. These are all found in the refrigerated aisle of your store. These are so quick & easy to use – virtually no prep time at all.

 

So to celebrate these new gluten free products from Pillsbury I’m giving away a premium baking set. 

193_09e61aab6f429356191f22c837000a8c

Click on this image for more Pillsbury Info

 

 

Today I wanted to share my gluten free recipe using this Pillsbury Cookie Dough
193_966053918d25804db5effbec9bf2d956

Click on Image for more info on this cookie dough.

Gluten Free Chocolate Strawberry Gooey Bars

Print Recipe

Gluten Free Chocolate Strawberry Gooey Bars

Ingredients

  • 1- 14.3 oz container of Gluten Free Pillsbury Cookie Dough
  • 1 cup strawberry preserves (I used the strawberry version of my raspberry marmalade
  • 1/2 cup coconut
  • 1/4 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup mini marshmallows

Instructions

  • Preheat oven to 350.
  • Spray glass 9x13 pan with cooking spray
  • Add cookie dough to pan & press around to flatten & cover bottom
  • Add preserves & spread out in thin even layer
  • add coconut, then chocolate chips (both), then marshmallows
  • Bake 25-30 minutes until brown on bottom.
  • If it's not quite toasted enough on top- broil for a couple minutes.
  • Store in air tight container for 2 days in refrigerator.

The homemade preserves are gluten free, coconut, chocolate chips & marshmallows are all naturally gluten free as well.  Yippee!!

 

 

Excited to start baking, but need a few recipes to get going??

Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten free dough.

Over the next couple weeks I will be sharing more gluten free recipes using the new Pillsbury doughs.

 

TO ENTER:  Visit Pillsbury  for gluten free recipe inspiration. 

Then come back & leave a comment below or on one of my upcoming Pillsbury posts to be entered to win.

Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?

We want to hear your stories & recipe ideas!!

Plus you will have 2 more chances to enter to win that AWESOME premium baking set.

Good Luck!

 

 

Be sure to check out my guest post today over at Baby Bump Bundle Blog.

 

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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Buttercream Frosting Recipe

By Kleinworth & Co 2 Comments

So I finally have pictures to show you of the munchkin’s birthday cake.  I kept it low key because I really didn’t have an excuse to go over the top like we did last year.  I mean I had all sorts of help when we did the pink ombre cake.  Plus I had company to help eat it.  This year no company for the party- so I kept this to a simple 2-layer 8″ round cake.  A lot more manageable than what we have done in the past which was great because I really didn’t have the time, resources or desire to make this into a huge deal.  Sometimes less is more and lately I have been going to that more & more.

 

Buttercream Frosting Recipe, birthday cake for girls, summer birthday cake

Once I decided on the colors I knew what I would do for the cake.  All the party decorations that I shared with you last week were all centered around the idea for the cake.  I wanted it all to scream summer birthday party & I just love the tones in it all.  Reminds me of rainbow sherbet.  The blending of colors is so simple (a huge plus in my book) but still gives that girly feel- perfect for a girls birthday cake.

 

Buttercream Frosting Recipe, birthday cake for girls, summer birthday cake

I used my FAVORITE Buttercream Frosting Recipe because it is just the perfect amount of sweet- without being over the top.  I love it because it forms the perfect crust layer on the top while being ever so perfectly creamy on the inside.  I love that it’s made with butter- no shortening.  I used to make a meringue frosting that used margarine & shortening- both left a greasy film not only on my utensils & decorating supplies that was hard to get off- but also in my mouth.  While the flavor was great- the fact that their was margarine & shortening in it always bothered me.  So I LOVE this recipe for it’s lack of those two ingredients.

 

Buttercream Frosting Recipe, birthday cake for girls, summer birthday cake

Print Recipe

Buttercream Frosting Recipe

Ingredients

  • 2 sticks salted butter - softened the salted helps cut the sweetness
  • 8 cups 1- 2lb bag confectioners sugar (no sifting)
  • 2 tsp vanilla extract if making pure white frosting- use the clear imitation vanilla to keep your frosting from turning off white
  • 1/3 - 1/2 cup milk depending on how thick you want the frosting & how warm your room is

Instructions

  • Cream softened butter in stand mixer with whip attachment until smooth.
  • Blend in vanilla.
  • Add 1/2 the confectioners sugar & most of the milk - stir slowly until moist- then whip until well combined.
  • Add remaining confectioners sugar & milk.
  • Beat on med-high about 3-4 minutes scraping sides of the bowl occasionally.
  • Texture will become very smooth.
  • Use immediately or store in airtight container for up to 2 weeks in refrigerator or 3 months in freezer.

 

I used one batch to fill, crumb coat, frost & decorate this 2-layer, 8″ round cake.  I still have a little left in the fridge which would have been plenty for piping around the bottom or any other decorating if I had chosen to do so.  This recipe is easily cut in half or doubled depending on your project.

This is so yummy.  Seriously- it’s this frosting with my mom’s cake that makes me just swoon.  I could have eaten this entire 8″ cake BY MYSELF.  I don’t like to share cake.  Don’t judge- I may have done it before- with a larger cake.  (on my wedding day)  Cake is my #1 weakness – especially this one.

 

Don’t miss my guest post tomorrow over at Baby Bump Bundle– I’m sharing my Cream Watermelon Lime Chiller.

 

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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Easy Candy Recipe ~ Old Fashioned Party Favors

By Kleinworth & Co Leave a Comment

It’s Friday & I’m wrapping up some of the final details for the munchkin’s birthday celebration.  One of the things I usually struggle with is party favors.  I never know what to do. I finally decided to make Old Fashioned hard candy & put them in these adorable gift boxes that my client offers in her store.  You can find them HERE.   I have been meaning to make hard candy for FOREVER & I finally had a reason to push me to just do it.  You know- it was super easy & I will be doing it again in various different flavors.

This Easy Candy Recipe  is perfect for party favors.

 


Easy Candy Recipe, old fashioned candy recipe, party favorsThe kids are loving it & asking when I will make more.

Fortunately I can do that as often as I like because it took hardly any time at all.

 

Easy Candy Recipe, old fashioned candy recipe, party favors

Print Recipe

Easy Candy Recipe

Ingredients

  • 2 cups granulated sugar
  • 1/2 cup water
  • 2/3 cup white corn syrup
  • 3 drops food color of desired color
  • 1 tsp candy flavoring of your choice
  • 1/4 cup confectioners sugar

Instructions

  • Coat baking sheet or jelly roll pan with cooking spray. Set aside.
  • Combine water, granulated sugar & corn syrup in 2qt saucepan.
  • Bring to a boil stirring constantly.
  • Continue to boil until you reach 300 degrees- hard crack temp.
  • Remove from heat & quickly add in your food coloring & candy flavor. Stir.
  • Immediately pour into your prepared pan. Sprinkle with any decorations desired at this time.
  • Cool in refrigerator 30-60 minutes to harden.
  • Remove from refrigerator & press a fork into the candy to crack into pieces. (some of the thicker parts may need a little tap with a hammer)
  • Transfer to a bowl & add confectioners sugar. Toss to coat (this keeps it from sticking to itself)
  • Store in an airtight container.

 

You have to give this a try. I think I will be seeking out a whole variety of candy flavors now.

 

Have a great weekend everyone!

 

 

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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Double Berry Cheesecake Frozen Yogurt

By Kleinworth & Co 2 Comments

I warned you that I would be on a frozen dessert recipe kick this week.  I have been in full frozen yogurt mode around here & boy is the family happy about that.   I swear if I had to pick a job aside from photography- I would want to work in creating ice cream/frozen yogurt flavors.  It’s so fun to think of what would taste good all mixed together into one little cup of happy. 100% delicious, you really can’t go wrong with this one. It’s cheesecake heaven that includes a cool down.

Double Berry Cheesecake Frozen Yogurt is a simple berry packed homemade frozen dessert that the whole family will love all summer long.

This time I made Double Berry Cheesecake Frozen Yogurt

 

It came out so good that I think I will be making it again for the munchkin’s birthday.  I made this Strawberry Frozen Yogurt last year to go along with her Pink Ombre Cake.  I was really fortunate last year (& in many years past) that my mom was able to be with us & help me make her cake.  That is not the case this year due to her chemo- so I have had to resolve myself to the fact that her cake this year will not come close to as spectacular as the Ombre Cake. But at least the side to the cake is tasty. That’s always good.

Double Berry Cheesecake Frozen Yogurt

Topping with some frozen berries made it all the yummier (is that even a word?)

Double Berry Cheesecake Frozen Yogurt

Can you tell I am just loving these little pails from the $1 bin at Target.

I’m just loving having a Target close to us now.  Didn’t get there too often when it was 70 miles  from us. Now a totally different deal.
Double Berry Cheesecake Frozen Yogurt
Print Recipe

Double Berry Cheesecake Frozen Yogurt

Ingredients

  • 1- 32 oz container strawberry yogurt
  • 1- 8 oz pkg cream cheese - softened
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1- 14 oz can sweetened condensed milk
  • 1/2 cup raspberry marmalade
  • crunched graham crackers for topping

Instructions

  • In mixer bowl, whip cream cheese until soft & fluffy.
  • Add in yogurt, sweetened condensed milk, lemon juice, vanilla.
  • Beat until well combined - scrape down bowl as needed.
  • Add to ice cream maker & churn 20 minutes.
  • Transfer to airtight container & fold in raspberry marmalade leaving ribbons of it through the mixture.
  • Add crunched graham crackers- fold in just a little.
  • Freeze approx 4-6 hours before serving.
  • Top with additional graham crackers & frozen berries if desired.

Looking for more great dessert recipes?

If you are a lover of salty & sweet then this Potato Chip Bark is your perfect easy dessert recipe. Chocolate & potato chips make a tasty treat. I'm telling you- bark recipes top the easy list. But then adding salty potato chips makes it over the top delicious too. Creamy sweet chocolate & crunchy, salty potato chips is heavenly!

Potato Chip Bark

Chocolate pudding, graham crackers, marshmallows, nuts & chocolate chips together make these yummy Rocky Road Pudding Jars that are the perfect dessert.

Rocky Road Pudding Jars

The kids are getting out of school, the temps are high & the state & local fairs are happening. That means it’s time for all your favorite summer foods. Things like these chocolate covered Frozen Bananas top the favorites list for sure.

Frozen Bananas

Don’t miss these great ideas from these bloggers….
Baking-Ginger – Watermelon Coconut Ice Cream
The Novice Chef – Black Forest Trifle

 

To see where I am linking today- visit HERE

 

Frozen Kit Kat Pudding Pie

By Kleinworth & Co 2 Comments

I have a warning for you- this week is going to be Frozen Recipes heavy.   You see- it’s a bit warmer here & so I am not only looking for things to make that don’t require the oven- but also that help keep us all cool.  When it’s 90+ outside that means it’s 85+ in my house.  This one doesn’t have AC – which I was so lucky to have when we were in the desert.  We are no where near those temps- but 90+ is still borderline uncomfortable.  Fortunately I lived in the heat long enough to know what to do.  So today I bring you…

Frozen Kit Kat Pudding Pie

Frozen Kit Kat Pudding Pie

Yeah- this really didn’t last very long.  I had just about everyone coming out to check on my progress as I was taking these pictures.  They did not want to wait any longer for this treat.  It was bad enough I made it the night before & they didn’t want to have to wait until the following night to enjoy it.  I really do have to make things early enough in the day so that they are ready to be photographed before dinner.  Otherwise people around here start getting a bit irritated that there are treats staring at them in the fridge & they can’t have any.   🙂    I know- I’m mean right??!!

Frozen Kit Kat Pudding Pie

Print Recipe

Frozen Kit Kat Pudding Pie

Ingredients

  • 1 Oreo pie crust
  • 1 pkg Jell-O chocolate pudding prepared to pkg directions for pie filling
  • 20 mini Kit Kat bars
  • 1/4 cup mini chocolate chips
  • whipped cream as desired

Instructions

  • Chop mini Kit Kat bars into 3 pieces each
  • Prepare chocolate pie filling according to pkg instructions
  • Stir in 1/2 of the chopped Kit Kats & 1/2 of the chocolate chips
  • Pour into pie crust
  • Sprinkle with remaining Kit Kat pieces & chocolate chips.
  • Freeze for at least 3-4 hours.
  • Let sit for 20 minutes on the counter before serving.
  • Top with whipped cream as desired.

 

 

Want more chocolate- don’t miss these recipes.

 

toffee banana dippers, your best weekly features

Toffee Banana Dippers

 

Chocolate Frozen Yogurt

Chocolate Frozen Yogurt

 

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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Raspberry Chocolate Chip Donuts

By Kleinworth & Co 1 Comment

Raspberry Chocolate Chip Donuts an easy homemade donut recipe that’s baked with fresh raspberry jam. Perfect for breakfast. Be sure to make a double batch!

Raspberry-Chocolate-Chip-Mini-Donuts

Good Morning!!!  How are all of you today??  I made a special – healthier treat for breakfast the other day.

Raspberry Chocolate Chip Donuts

 

I have been avoiding making things in the oven- that means no banana bread.  So I have been trying to come up alternatives- which means that the donut maker has been making an appearance more often.  But that doesn’t mean that we have shifted to unhealthy 100% of the time here.  Doing things like leaving off the glaze & substituting a light dusting of powdered sugar instead is just as yummy!!

Raspberry Chocolate Chip Donuts

These were so good- just the right amount of sweet without feeling like I was eating a bunch of sugar.

Such a simple homemade donut recipe- made 32 mini donuts for us, which is great because with 3 teens in the house, I always feel like I’m cooking for an army. These were just perfect for a weekend breakfast with some leftover for Monday morning coffee.

Raspberry Chocolate Chip Donuts

Raspberry Chocolate Chip Donuts
Print Recipe

Raspberry Chocolate Chip Donuts

Ingredients

  • 3 c flour
  • 1 c sugar
  • 3 tsp baking powder
  • 2 sticks butter-melted
  • 1-1/2 c milk
  • 2 eggs
  • 1/4 cup mini-chocolate chips
  • 2 tbsp raspberry marmalade

Instructions

  • Preheat donut machine or Preheat oven to 350
  • Combine dry ingredients in large bowl
  • Make a well in the center.
  • Whisk in milk, then eggs.
  • Whisk in melted butter once slightly cooled.
  • Continue whisking until batter is smooth.
  • Add in chocolate chips & marmalade & fold to slightly mix.
  • Fill donut pans or wells in donut maker.
  • For full size donuts in the oven- bake approx 10-12 minutes
  • For mini-donut maker bake 6 minutes
  • transfer to wire rack to cool
  • Serve immediately OR
  • Store in airtight container in refrigerator.
  • Warm in microwave 20 -30 seconds before eating.

 

Raspberry Chocolate Chip Donuts

ENJOY!!!!
If you want some glaze- I have several in my other donut recipe posts .

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

 


Looking for more of our favorite breakfast recipes?

Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls

Bacon Cheddar & Spinach Quiche Cups are a perfect, savory brunch recipe that's so easy to make. Baked in fluffy puff pastry- these mini quiches are delish! Perfect for Easter or Mother's Day celebrations, you'll want to make 3-4 batches to feed your crowd. But don't worry, they are so simple & take less than 30 minutes.

Bacon Cheddar & Spinach Quiche Cups

Peanut Butter Overload Pancakes

Peanut Butter Overload Pancakes

Don’t miss these great ideas from these bloggers….
Overnight Cinnamon Apple Baked French Toast Casserole from Life Love & Sugar
Raspberry Cream Cheese Coffee Cake from OMG Chocolate Desserts

 

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Cherry Pie Parfait

By Kleinworth & Co 2 Comments

Happy Friday everyone!!  Did you all have a great 4th of July??  I’m assuming that the festivities for everyone will be spread out from yesterday through the weekend like they are here.  I hope your celebrations are happy & safe.    We will be continuing ours today as well.  I am in full treat making mode here.  One thing I wanted to share with you was something I made for the kids the other day.  I had so many plans for the cherry pie filling I shared with you a week ago. Unfortunately the recipes didn’t quite turn out – but I didn’t want the cherry pie filling to go to waste.  So I made the kids a little

Cherry Pie Parfait

 

They loved them!!  Just one more thing to add to the treat menu that doesn’t take too much time.

Cherry Pie Parfait

Cherry Pie Parfait
Print Recipe

Cherry Pie Parfait

Ingredients

  • 16 oz Plain or Vanilla low fat yogurt
  • 6 vanilla Oreo cookies
  • 6 oz cherry pie filling

Instructions

  • Layer each ingredient into your glass to your liking.
  • That simple
  • ENJOY!

Cherry Pie Parfait Really- the most time consuming part is making the cherry pie filling.  But even that is less than 20 minutes.  I love this because they look so pretty that people don’t realize just how simple they are to make.  The perfect little treat for those that want to be a bit more health conscious.  If you want to go all out & be bad- you could substitute the yogurt for either pudding or ice cream or whipped cream.   🙂   Yeah- I’m all about how you can jazz it up & make it super sinful.   You know how it goes!

 

Have an AMAZING weekend everyone!

 

Looking for more awesome 4th of July ideas?

Patriotic Chocolate Chip Skillet Cookie is much like a Pizookie. A giant, thick & chewy chocolate chip cookie baked in an iron skillet with patriotic M&M's. It's absolutely INCREDIBLE! (& so easy too- mix, dump, bake, enjoy)

Patriotic Chocolate Chip Skillet Cookie

Red, White & Blue Daiquiri

Red, White & Blue Daiquiri

Looking for the best chocolate chip cookies? Look no further. These Patriotic Chocolate Chip Cookies are no-chill & one of the best cookie recipes ever!

Patriotic Chocolate Chip Cookies

 

To see where I am linking today- visit HERE

 

Blueberry Pie Frozen Yogurt

By Kleinworth & Co 1 Comment

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

Print Recipe

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.

Blueberry Pie Frozen Yogurt

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.

Watermelon Collage

friday watermelon

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

By Kleinworth & Co 8 Comments

 

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

Cherry Limeade Ice Cream Soda Pops

Cherry Limeade Ice Cream Soda Pops

Print Recipe

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.

 

Cherry Limeade Ice Cream Soda Pops

You have GOT TO try these this summer!!!!  

Check out all the fabulous Ice Cream Soda Recipes posting for June’s Recipe Round-Up

recipe round-up, ice cream soda day, ice cream soda recipes

 

 

Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party

 

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.

Watermelon Collage

thursday watermelon

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

By Kleinworth & Co 17 Comments

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

Print Recipe

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.

Chocolate Sweet Potato Cake

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

By Kleinworth & Co 20 Comments

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

 

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

By Kleinworth & Co 13 Comments

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.

 

Pink Velvet Funfetti Donuts

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

Print Recipe

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.

Glaze recipe

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

By Kleinworth & Co 4 Comments

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.

 

Desserts for Summer, frozen dessert recipes

Caramel Macchiato Date Shake

Banana Cream Pie Frozen Yogurt

Blackberry Pops

Chocolate Frozen Yogurt

Vanilla Frozen Yogurt

Watermelon Lemon Sorbet

Peppermint Patty Frozen Yogurt

Raspberry Pineapple Frozen Fruit Pops

Coffee Ice Cream,  Oreos & Cool Whip

Raspberry White Chocolate Frozen Yogurt

Raspberry & Cream Pops

Choc-o- Cherry Ice Cream

Grasshopper Ice Cream Cake

Iced Espresso Pops

Strawberry Cheesecake Frozen Yogurt

Toffee Banana Dippers

 

 

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

To see where I am linking today- visit HERE

 

 

 

 

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Caramel Macchiato Date Shake

By Kleinworth & Co 11 Comments

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

 

Caramel Macchiato Date Shake

We decided to change it up a bit- they turned out SO GOOD!!!!

 

Caramel Macchiato Date Shake

Print Recipe

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

To see where I am linking today- visit HERE

 

 

 

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Summer Dessert Recipes

By Kleinworth & Co 4 Comments

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.

 

Summer Dessert Recipes

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.

First Aid Kit and Printable Checklist

While you are over there grabbing your checklist- don’t miss your chance to enter my giveaway happening now!!

giveaway, win, home depot gift card giveaway

 

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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