BREAKFAST

Chocolate Mint Muffins

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

Chocolate Mint Muffins

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

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

Print Recipe

Chocolate Mint Muffins

Ingredients

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

Instructions

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

Need more breakfast ideas?

Pumpkin Butter Donuts with Granola

Monkey Muffins

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

To see where I am linking today- visit HERE

Pumpkin Butter Coffee Cake ~ Holiday Baking

By Kleinworth & Co 7 Comments

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

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

Pumpkin Butter Coffee Cake

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

Then I send the kids out to do the deliveries.

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

Print Recipe

Pumpkin Butter Coffee Cake

Ingredients

Cake

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

Streusel

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

Instructions

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

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

Connect

@landolaksktchn

https://www.facebook.com/LandOLakes

Holiday giftgiving brochure: https://www.landolakes.com/recipe/collection/364/2013-holiday-recipes

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To see where I am linking today- visit HERE

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Dulce de Leche Pumpkin Muffins

By Kleinworth & Co 13 Comments

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

Dulce de Leche Pumpkin Muffins

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

Mmmmmmm………. look at that drizzle.

You know you want one 🙂

Print Recipe
5 from 1 vote

Dulce de Leche Pumpkin Muffins

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

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

Want more caramel?

Caramel Gingerbread Ice Cream Cake

Caramel Pear Cobbler Bars

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

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Concord Grape Spread

By Kleinworth & Co 17 Comments

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

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

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

Concord Grape Spread

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

He picked these off later that day.

OH! MY! GOSH! This tastes amazing.

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

Print Recipe
5 from 1 vote

Concord Grape Spread

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

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

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

Frosted Apple Pie Breakfast Cake

By Kleinworth & Co 13 Comments

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

Frosted Apple Pie Breakfast Cake

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

Print Recipe

Frosted Apple Pie Breakfast Cake

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

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

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

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Caramel Apple Spice Bread

By Kleinworth & Co 6 Comments

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

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

Caramel Apple Spice Bread

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

Print Recipe

Caramel Apple Spice Bread

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

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

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Pumpkin Spice Syrup

By Kleinworth & Co 23 Comments

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

Pumpkin Spice Syrup

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

Print Recipe

Pumpkin Spice Syrup

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

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

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

Want More Syrup?

Coffee Bean Syrup

Blueberry Syrup

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

To see where I am linking today- visit HERE

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

Caramel Pear Turnovers

By Kleinworth & Co 25 Comments

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

Caramelized Pear Turnovers

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

Other Sweet Pastries

Strawberry Napoleons

Cruffins

Churro Twists

Raspberry Pastry Twists

Print Recipe

Caramel Pear Turnovers

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

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

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

Apple Cake with Brown Sugar Glaze from Let’s Dish

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

Apple Ginger Cocktail from One Martini at a Time

Apple Fritters from In the Moment With

Rosh Hashanah Apple Cake from Random-osity

Apple Pumpkin Muffins from Joyful Healthy Eats

Chocolate Pecan Pie Granola from Little by Little

Crock Pot Tuscan Bean Soup from Mostly-Homemade Mom

Apple Cupcakes with Salted Caramel Frosting from Nap-Time Creations

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

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

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

This DIY Tablet Cover from Kimberly @ A Fresh Perspective

These delicious hamentashen from Tamar @ Random-osity

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

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

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

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

Print Recipe

Apple- Pear Butter from Kleinworth & Co.

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

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

This filled these 3 – small jars plus 2 larger jars

Enjoy!!!

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BREAKFAST

Chocolate Mint Muffins

Ingredients

Instructions

Pumpkin Butter Coffee Cake

Ingredients

Cake

Streusel

Instructions

Dulce de Leche Pumpkin Muffins

Ingredients

Muffins

Streusel

Topping

Instructions

Concord Grape Spread

Concord Grape Spread

Ingredients

Instructions

Frosted Apple Pie Breakfast Cake

Ingredients

Glaze

Instructions

Caramel Apple Spice Bread

Ingredients

Instructions

Pumpkin Spice Syrup

Pumpkin Spice Syrup

Ingredients

Instructions

Other Sweet Pastries

Caramel Pear Turnovers

Ingredients

Instructions

Caramel Pear Breakfast Cake

Ingredients

Cake

Streusel

Topping & Drizzle

Instructions

Raspberry Chocolate Chip Donuts

Ingredients

Instructions

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Oatmeal Raisin Muffins w/ #LACTAID

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Pink Velvet Funfetti Donuts

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OR! fill mini-donut maker & bake 3-5 minutes.

Southwestern Egg & Potato Casserole

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Granola Breakfast Bites {Recipe}

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Peanut Butter Glaze

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Peanut Butter Glaze

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Blackberry Whole Wheat Mini-Donuts {Recipe}

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Apple- Pear Butter from Kleinworth & Co.

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Raspberry Marmalade {Recipe}

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