BREAKFAST

Caramel Pear Turnovers

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

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.

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.

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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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!

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!!

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.

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.

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

Bacon Cheddar & Spinach Quiche Cups

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

To see where I am linking today- visit HERE

Oatmeal Raisin Muffins w/ #LACTAID

By Kleinworth & Co Leave a Comment

**Disclosure- I was sponsored by LACTAID for this post & future posts. All opinions & thoughts are my own.

As I have told you before- I have incorporated LACTAID into many of my recipes lately after I was able to sit in on a LACTAID Briefing Session with dietitian Michelle Harrington, Cooper Munroe of The Motherhood & celebrity chef Melissa d’Arabian back in May. Some of you may have seen Melissa d’Arabian Wednesday on the TODAY Show talking about cooking lactose-free dinner options with LACTAID. You can watch the video of that segment below.

Cooking with LACTAID has been just as easy as when I was previously cooking with milk. One just substitutes for the other & there really isn’t any change in flavor. So I decided to share with you a recipe that I have been making quite often in my quest to stop buying pre-packaged breakfast foods for the kids. This means that every couple days I bake something & a lot of the time it’s muffins or a breakfast cake/bread of some sort. One of the kid’s favorites are these

Oatmeal Raisin Muffins

They taste like an oatmeal raisin cookie- but so much healthier.

Adding LACTAID to them has made it so everyone in the house can enjoy them too.

Print Recipe

Oatmeal Raisin Muffins w/ #LACTAID

Ingredients

2 cups LACTAID
2 cups quick cooking oats
2 eggs
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 cup granulated sugar
4 tsp baking powder
1 tsp salt
2/3 cup raisins
1 tbsp cinnamon
2 tbsp cinnamon/sugar mix for sprinkling

Instructions

Preheat oven to 425 degrees.
Line muffin tins- set aside.
In small bowl combine LACTAID & oats & let soak for 10-15 minutes.
In mixer bowl- beat oil & eggs- then add oatmeal/LACTAID mixture.
Add flour, sugar, baking powder & salt to your wet mixture & beat until just combined.
Spoon into prepared pans.
Sprinkle with cinnamon/sugar mixture.
Bake 25 minutes or until they spring back when touched.

Check out Melissa d’Arabian on The TODAY Show Wednesday!

Melissa shared a recipe for Chicken with lactose-free Creamy Mushroom Sauce. Watch HERE.

You can also view/print my other LACTAID recipe for – Ban-Apple Muffins

Melissa d’ Arabian

LACTAID Brand Spokesperson – Mom of four girls, Author of NY Times best selling cookbook, Ten Dollar Dinners, Celebrity Chef & Television Host, Was on live segments on the TODAY Show with Kathie Lee & Hoda

Michelle Harrington , R.D.

LACTAID^®Regulatory and Nutritional Affairs Manager, Pediatric Dietitian at Children’s Hospital in Philadelphia

Be sure to check out LACTAID & see all the products they offer https://www.LACTAID.com/products

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.

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.

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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Southwestern Egg & Potato Casserole

By Kleinworth & Co 5 Comments

Today’s the day! I’m so excited to be participating in an Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade recipes on each others blogs for the day.

I am swapping blogs with Rachel from {I love My Disorganized Life}.

I just know you’re going to love what she’s got for you today.

I’ll be sharing Cinnamon Coffee Cake on her blog, so be sure to stop by and check it out! If you want to go see all of the recipes in the blog swap be sure to go and visit one of the host’s Rachel {i love my disorganized life}, Julie {White Lights on Wednesday} or Kelley {Miss Information}, to see all the recipes linked up in the swap.

Give a nice warm welcome to Rachel!!!

Hello! I’m Rachel Willis from {i love} my disorganized life. I am so excited to be here visiting with you today.

I love breakfast. In fact, it’s my favorite meal of the day. I’m also a fan of quick and easy. Like with potatoes and salad, I’d much rather use frozen potatoes and bagged salad any day. The two things I like least to do in the kitchen are cleaning potatoes and cutting the veggies for salad. . Just ask my husband, he can totally vouch for me! Oh, don’t get me wrong, I love to bake, craft and sew, but I also love a good short cut. I guess you could say I’m somewhere between a homemade and a semi-homemade mom.

With that being said, I have a wonderful breakfast/brunch dish for you. Southwestern Egg Casserole. Not only is it delicious, it’s also very versatile and can be tailored to any taste. It’s my go-to recipe for holiday brunches and Christmas morning, but can easily be made any time of the year. In fact, I made it this weekend when my sister came out from California with her family. It was perfect for feeding all of our hungry kids!

Print Recipe

Southwestern Egg & Potato Casserole

Ingredients

1- 1 1/2 C potatoes O'Brien with onion and peppers
Salt pepper and garlic powder to taste
1/2 C cooked and diced {any combination of the following} bacon ham, sausage or green chilies {if desired}
6 eggs
2 Tbsp whole milk or half & half
1/2 C shredded cheddar cheese

Instructions

Heat oven to 350*; spray an 8 x 8 dish with non-stick cooking spray
Arrange potatoes in a single layer in pan
Add salt, pepper and garlic powder
Add {any combination of the following} bacon, ham, sausage or green chilies {if desired}
In a medium bowl, beat eggs and milk
Pour egg mixture over potatoes
Sprinkle with cheese
Bake at 350* for 50 minutes or until eggs are firm

Thank you so much for spending this time with me. I hope you have enjoyed it as much as I have.

About Rachel: A Southern California native, Rachel has lived in Southern Arizona for the past 17 years with her wonderful husband of 22+ years. They have five children and two grandchildren. When Rachel is not chasing one of the kids down, she is chasing golden retriever puppies. Although she is disorganized, she is constantly working on not being disorganized. That’s OK, because she loves her disorganized life.

Keep up with Rachel: Facebook, Twitter, Instagram, G+

Thank you Rachel for joining & sharing here today. It’s been an absolute pleasure!!!

Be sure to head on over to Rachel’s place & grab my Cinnamon Coffee Cake Recipe.

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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Granola Breakfast Bites {Recipe}

By Kleinworth & Co 14 Comments

I have something special for you all today!

I have teamed up with an amazing group of bloggers & we want to welcome to the May Flowers Giveaway Event hosted by Famous Free Samples! We’re looking to celebrate spring even more with a bunch of fabulous bloggers and a great prize.

Whether you’d like to stock up on goods to make your garden enviable this spring or whether there’s another home project that you’ve got your sights set on, this is the giveaway for you. One lucky winner will be the recipient of a $100 Home Depot gift card to use however they’d please!

This giveaway begins on May 1st and will run through May 15th at 11:59pm EST. Open to residents of the US only, 18+.

Use the PromoSimple form below to enter this giveaway. Also, be sure to come back daily for more chances to win. Good luck!

$100 Home Depot Gift Card

Now- I’m going to shock you all today… I made something healthy. No flour, no sugar- all “good for you” stuff.

I had this huge bag of granola mix from our co-op & after putting it on yogurt a couple times the kids wanted something different. So I decided to take what I had & mix it with the bananas that were on the counter & quickly going south. I also needed something to help hold it all together & give it some staying power once they had been enjoyed. So in came the peanut butter. They came out great & the kids LOVED them. I had just one on my way out the door one day & you know, it held me over all day. I had to force myself to have lunch – a late lunch- because I still felt full from this one little energy bite.

Our granola was oats, coconut oil, macadamia nuts, dried papaya, dried pineapple & some other things I can’t remember.

It came in this huge bag. I was so happy to be able to put it to good use.

Print Recipe

Granola Breakfast Bites {Recipe}

Ingredients

2 small bananas
3 cups granola mix
4 heaping tbsp crunchy peanut butter

Instructions

Put all ingredients in mixer & beat on low until well mixed.
Scoop onto baking sheet.
Bake at 350 degrees for 10 minutes to firm them up.
Cool on wire rack & store in air tight container for up to 3 days.

Have a great Thursday everyone!

Don’t forget to take advantage of this awesome offer from Goodies Co.

Remember- when you click through the above link- you get to bypass the wait list.

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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Chocolate Cake Donuts & Peanut Butter Glaze

By Kleinworth & Co 20 Comments

Happy National Peanut Butter & Jelly Day!!

I thought that since today is National Peanut Butter & Jelly Day I would at least try to incorporate one of the two into my post today. I didn’t come up with anything fancy to tweak the good ol’ PB&J- but I did make some chocolate cake donuts & then topped them with a peanut butter glaze. Mmmmm- they were great! The house smelled like a donut house & I was in heaven. I’m telling you- it’s so bad that I have a donut maker in the house.

But the good part is that- even though these are not super healthy, they are not packed full of preservatives or chemicals. My kids are now eating home made goods for breakfast more often than they are pulling out the cereal or Pop Tarts. I know these have sugar- but my guess is that since they are minis- it’s probably less than the standard kid breakfast. I’m probably just justifying it to myself. But at the same time- I really am trying to be far more conscious about the chemicals we are ingesting on a daily basis. Plus- I just like that I can make something myself that they like. 🙂

Chocolate Cake Donuts & Peanut Butter Glaze, recipe

The peanut butter glaze was great on top of these. Really- peanut butter & chocolate... you can’t go wrong.

Print Recipe

Peanut Butter Glaze

Ingredients

2 tbsp milk
1-1/2 cup confectioners sugar
1 tsp vanilla extract
1 heaping tbsp peanut butter

Instructions

Whisk all ingredients with a fork until smooth fluid.
Add additional small splashes of milk as needed to achieve the desired consistency.
Will store in refrigerator for up to 1 week.

Print Recipe

Peanut Butter Glaze

Ingredients

2 tbsp milk
1-1/2 cup confectioners sugar
1 tsp vanilla extract
1 heaping tbsp peanut butter

Instructions

Whisk all ingredients with a fork until smooth fluid.
Add additional small splashes of milk as needed to achieve the desired consistency.
Will store in refrigerator for up to 1 week.

Enjoy with your morning coffee!!

Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best WeeklyTo see where I am linking today- visit HERE

Blackberry Whole Wheat Mini-Donuts {Recipe}

By Kleinworth & Co 13 Comments

Did you all remember to enter my giveaway for some goodies from the new Disney DreamWorks movie The Croods?? (Saturday’s post)

Okay- so you have probably seen them all over Pinterest. Seems like EVERYONE has been making donuts lately. I have been DYING over them I tell you!!! I kept wanting to purchase a donut pan but something was holding me back. Then we were out at Target- when we really had no business going in there because we are really dangerous when we shop together. So there we were milling about when I saw the little Sunbeam mini-donut maker. Really- it was on sale for only $14!!!! I couldn’t pass it up. SOOOOOO now I can make donuts in a flash, they are mini- so less guilt & I don’t even have to turn on the oven to do it. YAY!!!

I decided to jazz up these by making them whole wheat – again, less guilt.

I also decided that I would add in some blackberry marmalade that I had made for a little something extra.

You can catch that recipe in the raspberry version HERE.

Oh my word- they were SO GOOD!!!!!! Definitely making these again.

Print Recipe

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

1 1/2 cups whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
9 tbsp butter - melted
3/4 cup milk
1 egg- slightly beaten
1 tbsp blackberry marmalade

Instructions

Preheat donut machine
Combine dry ingredients in large bowl.
Make a well in the center & whisk in butter, then milk & egg until smooth.
Fold in marmalade so it's swirled throughout.
Transfer half the batter to piping bag with large open tip.
Spray donut maker with cooking spray before adding batter.
Pipe in batter, close lid & cook for 6 minutes.
Carefully remove & allow to cool on wire rack before adding glaze.
Pipe in the next batch until all batter is used.
This made about 16 mini-donuts. (donut maker does 5 at a time)

Print Recipe

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

1 1/2 cups whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
9 tbsp butter - melted
3/4 cup milk
1 egg- slightly beaten
1 tbsp blackberry marmalade

Instructions

Preheat donut machine
Combine dry ingredients in large bowl.
Make a well in the center & whisk in butter, then milk & egg until smooth.
Fold in marmalade so it's swirled throughout.
Transfer half the batter to piping bag with large open tip.
Spray donut maker with cooking spray before adding batter.
Pipe in batter, close lid & cook for 6 minutes.
Carefully remove & allow to cool on wire rack before adding glaze.
Pipe in the next batch until all batter is used.
This made about 16 mini-donuts. (donut maker does 5 at a time)

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

Please also connect with me on Pinterest and/or Twitter

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Grab HERE

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Apple- Pear Butter ~ Your Best Weekly

By Kleinworth & Co 3 Comments

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!!!

To see where I am linking today- visit HERE

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

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Raspberry Marmalade {Recipe} ~ Your Best Weekly

By Kleinworth & Co 14 Comments

Last week you guys sure impressed & inspired me!

Highlights from last week are………

Tea Ring from Yolanda @ Peanut Butter & Jelly

Free Downloadable Photoshop Template from Tish @ le mie photo

YUMMY Chicken & Gnocchi Soup from Kimberly @ A Fresh Perspective

Chocolate Peanut Butter & Banana Smoothie from Tamar @ Randomosity

Pork & Poblano Pozole from Sarah @ Faith, Family & F-Stops

Thank you all for sharing last week!!! You KNOCKED IT OUT OF THE PARK!!!

These were awesome!!

I decided to try making the marmalade that Jaymi posted a couple weeks ago. We have a citrus allergy here in this house so I had to choose something that wasn’t going to give us all a reaction. So I chose the raspberries that I picked up at Costco. I have a huge obsession with loading my cart with as much produce as I can when I am there. Just wait until I can shop at the farmers market here instead. I am going to go gangbusters with the fresh, locally grown produce.

Print Recipe

Raspberry Marmalade {Recipe}

Ingredients

2 cups fresh fruit
3 1/2 cups water
2 cups sugar
1 tsp vanilla extract

Instructions

Wash, hull fruit.
Put in a large saucepan with water. Cover & let sit over night.
In the morning place 2 metal spoons in the freezer.
Place pan on stove, start heating on high.
Add sugar, mix & bring to boil.
Add vanilla.
Boil about 45 minutes to 1 hour on high.
After 45 minutes, place a little bit on the frozen spoon & put back in freezer for 3 minutes.
Check your spoon, it should be neither hot or cold.
Tip spoon- if it runs, boil another 5 minutes. Check again on the other spoon.
It's cooked enough when it doesn't slide off.
Turn off heat- let sit 5 minutes.
Pour into sterilized jars- refrigerate overnight.
Makes about 12-15 ounces.

The kids loved putting this on their waffles in the morning. Both jars were gone in record time.

It would also be great over vanilla ice cream or on a cheesecake.

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

Please also connect with me on Pinterest and/or Twitter

Grab HERE

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Valentine Cinnamon Rolls

By Kleinworth & Co Leave a Comment

Valentine cinnamon rolls are a festive Valentine’s Day breakfast that’s always a big hit at our house. They’re a great way to start the day and make the house smell delicious.

This is one of my favorite cinnamon roll recipes for two reasons. They’re absolutely addictively delicious and they’re so much fun with their playful heart shape and pretty sprinkles.

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BREAKFAST

Other Sweet Pastries

Caramel Pear Turnovers

Ingredients

Instructions

Caramel Pear Breakfast Cake

Ingredients

Cake

Streusel

Topping & Drizzle

Instructions

Raspberry Chocolate Chip Donuts

Ingredients

Instructions

Looking for more of our favorite breakfast recipes?

Oatmeal Raisin Muffins w/ #LACTAID

Ingredients

Instructions

Pink Velvet Funfetti Donuts

Ingredients

Instructions

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

Southwestern Egg & Potato Casserole

Ingredients

Instructions

Granola Breakfast Bites {Recipe}

Ingredients

Instructions

Peanut Butter Glaze

Ingredients

Instructions

Peanut Butter Glaze

Ingredients

Instructions

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

Instructions

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

Instructions

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Ingredients

Instructions

Raspberry Marmalade {Recipe}

Ingredients

Instructions

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