DESSERT

Peanut Butter Nutella Salted Sandwich Cookies

I love a tasty little treat that whips together in moments. This time of year there isn’t always time for all the goodies I would love to make. I tend to chose recipes that end up taking more time than I have, which leaves less time for other things. Then I remembered some of the wonderful little treats my mother-in-law used to make. Every Christmas we could go to her house & she would have all these goodies sitting out that I couldn’t get enough of. I would ask her for the recipes of all of them. You know what she said to me EVERY TIME? “Oh Gina! It’s so easy – you don’t need a recipe” was how each & every food conversation started. She was the queen at whipping up wonderful treats that tasted so good. I would park myself on a bar stool & munch all afternoon until my stomach hurt. So since it’s that time of year – I decided to take a couple ideas from her book of secrets. I put my own twist on them for you all here today to bring you these Reese’s Coco Clusters.

It literally takes longer to cool these than it does to make them. They keep well too. The hubs grandmother sends us similar treats each year all the way from Northern Nevada. They still taste great when they arrive. They never last long past the first day- the kids knock them out quick.

Chocolate & Peanut Butter – really!! SO YUMMY!

Print Recipe

Reese's Coco Clusters

Ingredients

1 cups peanut butter chips
1 tbsp shortening
1-1/4 cup Coco Puffs Cereal
8 ounce bag Reese's Peanut Butter Cups Minis - chopped in half

Instructions

Prepare your peanut butter cups & place in medium size bowl
Add your cereal to chopped peanut butter cups- set aside.
Combine peanut butter chips & shortening in glass bowl
Heat over a double boiler on medium, stirring frequently until completely melted
Pour over your cereal & peanut butter cups - stir to coat evenly
Scoop tablespoon size drops out & place on parchment lined baking sheet
Refrigerate to firm up at least 1 hour before serving.
Store in airtight container at room temperature.

Want more chocolate & peanut butter ideas?

Peanut Butter Cup Cookies

Peanut Butter Nutella Cookies

To see where I am linking today- visit HERE

Chocolate Bark

By Kleinworth & Co 7 Comments

This Chocolate Bark with Nuts is rich, velvety chocolate topped with premium nuts, creating a symphony of flavors and textures in every bite.

Chocolate bark is one of those amazing treats that’s as fun to make as it is to eat! Imagine a thin layer of smooth, melted chocolate spread on a baking sheet, then sprinkled with all sorts of yummy toppings like crunchy nuts, flaky sea salt, or even candy canes.

I’ve got so many memories of making chocolate bark with my family growing up. So this type of chocolate has a special place in my heart. It’s a versatile sweet treat that’s perfect for the holiday season or any time of year when you need a quick and easy dessert.

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Peppermint Thin Cake

By Kleinworth & Co 6 Comments

It’s been a really long time since I made a cake. I have been craving cake. Growing up in a house with a baker – cake was an almost everyday thing. So going so very long without it had me sort of going through a funk. One that only a good piece of chocolate cake could fix. But since we have been working so hard at being dedicated to the gym – even during this time of year, I wanted a lightened up version. I created this Peppermint Thin Cake which gives me everything I have been craving – but I don’t have to feel so guilty about having it during the week. Plus it’s all holiday inspired – which makes it feel extra special.

It’s just enough cake to cure the craving – at least for now.

Adding whipped topping instead of frosting helps keep it a little healthier too. You could omit all these toppings & just do a little confectioners sugar right before serving if you like. That would be so pretty too!

Print Recipe

Peppermint Thin Cake

Ingredients

3/4 cup granulated sugar
1/2 cup water
1 tbsp homemade kahlua
3 ounces bittersweet chocolate - chopped
2 egg yolks
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 tsp baking powder
5 egg whites
8 ounces whipped topping -semi thawed
Peppermint pieces for topping

Instructions

Preheat oven to 350 degrees
Lightly coat 9" spring form pan with cooking spray & set aside
In medium saucepan - combine water, sugar & homemade kahlua
Heat over medium until sugar has dissolved & mixture almost boils.
Add chocolate & stir until melted - remove from heat - set aside.
Place the 2 egg yolks in small bowl (reserve your whites for later)
Gradually add your chocolate mixture to your egg yolks being careful to not scramble them
Once combined - add vanilla - stir & set aside.
In a medium bowl - combine cocoa powder, flour & baking powder
Add in chocolate/egg mixture & whisk until smooth. Set aside
In mixer bowl with whip attachment - add your reserved egg whites & additional 3 egg whites
Whip on medium-high until stiff peaks form
Take a small amount & whisk into chocolate mixture to lighten
Then fold in the rest carefully as to not deflate the egg whites
Transfer to prepared pan
Bake 25-30 minutes or until top springs back when lightly touched
Cool in pan on wire rack for 10 minutes
Transfer to freezer to continue cooling
Once cooled - spread your semi-thawed whipped topping over the top
Sprinkle your peppermint pieces to decorate
Return to freezer until time to serve to keep whipped topping from completely melting.

Want more cake ideas?

Blackberry White Chocolate Buckle

Red Velvet BlackBerry Crash Cake

Chocolate Sweet Potato Cake

To see where I am linking today- visit HERE

White Chocolate Fall Popcorn

Pumpkin Spice Truffles

Hello everyone!!! Today is exciting! I have the pleasure of sharing this fabulously yummy White Chocolate Fall Popcorn over at Leigh Anne’s place today for Bake Craft Sew– today!!!! Can I get a WHOOT??!!! So, if you are not familiar with Bake Craft Sew let me share a little bit about it. Each year a few very AWESOME bloggers open their blogs up to all of us who love them & allow us to post a little something holiday themed. The idea is to inspire people to get started creating handmade holiday items – be it food gifts, sewing ideas & crafts. This series has been going on for 5 years!! Wow – how cool is that?!

So since we are sharing edible gifts I thought I would go with this White Chocolate Fall Popcorn.

I know that I typically end up with at least 2 of those jumbo cans of popcorn during the holidays. Giving popcorn as a gift isn’t unusual. However – giving some like this all covered in gooey marshmallow creme & white chocolate is WAY BETTER!

Really – aside from the cheese popcorn in those tins – could take them or leave them. I do have quite an addiction to the cheese popcorn. It’s crazy. If those tins came with just one flavor – I would buy 10 of them – all cheese! No joke.

But since I can’t do that – this is the next best thing. You see – I can whip up a large batch & disburse among all the little gift buckets. Then I save out a little bit to snack on while the kids are out delivering to the neighbors. It works out great.

So to grab the recipe – head on over & see Light Anne at Your Homebased Mom

Check out all the other AMAZING contributions by other bloggers for Bake Craft Sew while you are there.

~~So now on to the GIVEAWAY!!!~~

Check this bad boy out! I soooo wish I could be eligible to win. Look at this!!!

ENTER! ENTER! ENTER!! GOOD LUCK!!!

a Rafflecopter giveaway

Want more food gift ideas?

Homemade Kahlua

Macadamia Nut Bark

To see where I am linking today- visit HERE

Peanut Butter Cup Cookies

Chocolate Chip Pecan Cookies

I think I mentioned it before – but I think it’s okay to say it again….It’s cookie season!!! Now is the time when the kitchen never gets a break. I’m in there daily baking up goodies to send off to this person or that person. My mom was like that, always baking a plate full of love to give to someone on her list. I suppose that is where I get it. I love homemade gifts- especially the tasty kind. I came up with this recipe for Peanut Butter Cup Cookies that will surely be a hit with all who receive them.

These are a huge favorite of the hubs. I don’t know if it’s a guy thing or what. But most of my blogger friends say that their spouses love the peanut butter & chocolate combo. I’m a fan too- don’t get me wrong. It IS pretty amazing. But my hubs- it’s his “go-to” flavor combo every single time. I love that this recipe makes approximately 64 cookies – so I can take care of multiple people on my list with one batch of cookies. YAY!

Print Recipe

Peanut Butter Cup Cookies

Ingredients

3 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1-1/2 cups brown sugar - packed
1 cup granulated sugar
1/2 cup I Can't Believe It's Not Butter Spread - melted
1/2 cup Reese's Spreads
2 tsp vanilla extract
2 eggs - room temperature
4 tbsp water
2-1/2 cups Peanut Butter Chips

Instructions

Preheat oven to 375 degrees
Combine flour, cocoa, baking soda & salt in medium size bowl- set aside
Cream sugars, I Can't Believe It's Not Butter & Reese's Spreads
Add eggs, vanilla & water. Beat well
Add dry ingredients
Fold in peanut butter chips
Make tablespoon sized balls with the dough & place on baking sheet
Add a couple extra peanut butter chips to the tops
Bake 7-9 minutes
Cool on baking sheet 5 minutes before transferring to wire rack to completely cool.
Store in airtight container
*Makes approx 64 small cookies

Want more cookie recipes?

Oatmeal Peanut Butter Cookies

Chocolate Chocolate Chip Sugar Cookies

To see where I am linking today- visit HERE

Chocolate Chip Pecan Cookies

Little Debbie Christmas Tree Dip

Chocolate Chip Pecan Cookies are soft and chewy, loaded with a tender buttery crumble, melty chocolate chips, and a wonderful pecan crunch.

Hello there all of my wonderful friends!! I am in cookie mode around here. I like to give packages of cookies whenever I can over the holiday season. I think homemade gifts packed full of love are the best kind of gifts.

When we first moved to this area 2 years ago, we had several of our neighbors stop by to not only welcome us to the neighborhood – but they came with plates full of holiday goodies that I was so grateful for.

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Gingerbread Truffles

By Kleinworth & Co Leave a Comment

Easy, no-bake Gingerbread Truffles are made with just a few ingredients and are a cute treat to give or serve during the holiday season.

Do you have a moment to daydream with me? These perfect bite-sized confections burst with gingerbread flavor, coated in creamy white chocolate and topped with festive sprinkles. Sound amazing to you?

Today, I’m sharing my Gingerbread Truffles recipe, a delightful treat that will be the star of your holiday season. They’re so darn delicious, I’m sure you’ll be making them every Christmas season (and maybe more often than that!).

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Nutella Kahlua Truffles

By Kleinworth & Co 9 Comments

Today I have a very special blog hop to share with you all. I have joined up with some of my favorite blogging friends to help you get ready for your Thanksgiving feast with these Nutella Kahlua Truffles. I mean- Here we are – 12 days into November.

Are you feeling even the slightest bit ready for Thanksgiving? We actually don’t get together with family – in fact since my mother-in-law passed several years ago & my brother was stationed in Japan a couple years ago- we have been doing Thanksgiving with just he 5 of us.

truffles with kahlua

I actually like it – it’s low key, no pressure. Sometimes we actually make the dinner on the weekend before so we can spend Thanksgiving just eating football snacks, my favorite leftover sandwich & enjoying the game. It’s my preferred way to spend the holiday because then I’m not doing dishes all day.

But I do still plan a menu & try to come up with some new family favorites to enjoy. One goodie that I whipped up the other day will be making another appearance whenever we do make our Thanksgiving dinner this year – Nutella Kahlua Truffles. The hubs was OFF THE CHARTS in love with these, which made me pretty happy as he’s not a huge chocolate lover.

kahlua recipes

I like to make a double batch & then split it in half. One has kahlua & cocoa powder. Then I do the other half without kahlua & add fun sprinkles for the kids. But these – with kahlua, are all for the hubs & I to enjoy. Have a couple while cooking – then have a couple more with some champagne when we curl up on the couch for some zone-out time after the kids go to bed. It’s the perfect little evening treat after a long holiday.

Other Delicious No-Bake Desserts

Keto Fudge

No-Bake Peppermint Oreo Bars

No-Bake Peanut Butter Balls

Rum Balls

Print Recipe

Nutella Kahlua Truffles

Easy chocolate truffles made with Nutella and spiked with Kahlua.

Prep Time20

Chill2

Course: Dessert

Cuisine: American, French

Keyword: chocolate

Servings:

Ingredients

8 ounces cream cheese- softened
2 cups confectioners sugar
1½ cups Nutella
1 -2 tsp homemade kahlua
⅓ cup cocoa powder for rolling
or sprinkles of desired

Instructions

Blend the cream cheese & confectioners sugar together in a mixer until smooth.
Add Nutella. Stir.
If separating some for kids - remove a portion of the mixture & place in a small bowl - cover & freeze.
With the remaining mixture - beat in the Kahlua until creamy and smooth.
Cover & freeze 1-2 hours.
Once the mixture is quite firm - scoop out portions with a melon baller & roll into balls between your hands.
Roll in the cocoa powder or another coating of choice.
Place on a parchment-lined baking sheet & return to the freezer to firm again.
Store in the freezer until ready to serve.

I mentioned above that I have joined up with some of my best bloggy friends today to not only share this recipe, but to give you an entire meal’s worth of recipe ideas for this Thanksgiving Recipe Blog Hop.

While I am posting a dessert today (along with many other great dessert ideas being shared) – there are some INCREDIBLE recipes for main & side dishes too. Just look at all of these!!! Your menu planning is now complete!

Main Dishes

Cranberry Stuffed Turkey | Thoughts from Alice

Maple – Glazed Turkey with Bacon and Sage | Five Heart Home

Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen

Orange Balsamic Glazed Ham | Cherished Bliss

Turkey Soup | Carmel Moments

Vegetables

Cauliflower Gratin | Love Grows Wild Creamy Cheese Corn Casserole | Five Heart Home Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made Sautéed French Green Beans | Cherished Bliss

Potatoes

Potatoes Au Gratin | Yummy Healthy Eats Mashed Sweet Potatoes | Live Laugh Rowe Honey-Cinnamon Roasted Sweet Potatoes | Cooking with Ruthie Cheesy Garlic & Herb Mashed Potatoes | Cherished Bliss

Sides & Breads

Harvest Grain Rolls | Heather’s French Press Jello Salad | Your Homebased Mom Herb and Cheese Monkey Bread | Five Heart Home Brown Rice | Uncommon Designs

Pies

Desserts

No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries Cream Filled Coffee Cake | Tastes of Lizzy T Cranberry Orange Mulled Wine | Wine and Glue Praline Pumpkin Cheesecake | Maison De Pax

Want to make your own Homemade Kahlua for these like I did?

Want more great Thanksgiving recipes?

Simple Turkey Gravy

Reese’s Frappuccino w/ Reese’s Spreads

By Kleinworth & Co 13 Comments

I received compensation and information and/or free product from The Hershey Company and/or Collective Bias. All opinions expressed within are my own.

Up here in the Pacific Northwest we drink coffee beverages 24/7. There are coffee huts on every corner – if not 2-3 per parking lot. It’s just a culture thing here & I absolutely love it. But I usually don’t stop at the huts. I like to make my favorite beverages at home so I can have them any time of day, whenever I want a little something. In order to do this I like to stock up on great ingredients so I can make a great variety of flavors. My latest creation & new favorite flavor is this Reese’s Frappuccino w/ Reese’s Spreads.

You see – I was wandering through Walmart on our weekly shopping trip when I came across this Reese’s Spreads in the peanut butter isle. I mean – the perfect combination of chocolate & peanut butter in spreadable form is like heaven in a jar in my book.

I added all my ingredients to the blender – adding my 2 tbsp of Reese’s Spreads last. Blend & serve! There isn’t a whole lot that goes in to this drink- but it tastes so delicious, one would never know. With just 4 ingredients & blend – you are done in less than a minute or two. #AnySnackPerfect

This is the perfect peanut butter & chocolate frappuccino! I love to have one mid-day while here in the studio.

Now the whip cream & drizzle topping is optional – but when making it at home, I like to get the full coffee house experience.

I encourage you to attend the in-store demo in your area to try Reese’s Spreads paired with apples November 13-16. Find a location near you.

Print Recipe

5 from 1 vote

Reese’s Frappuccino

Ingredients

2 cups chilled strong coffee
1/2 cup milk
2 tbsp Reese's Spreads
2 cups ice
opt - whipped cream & drizzle for topping

Instructions

Place coffee, ice, milk & Reese's Spread in blender & blend until frothy
Serve

Based on the iconic Reese’s Peanut Butter Cup, new Reese’s Spreads will make snacking even more delicious by adding the unique, one-of-a-kind combination of chocolate and peanut butter flavors to any food, anytime, anywhere.

Don’t miss this FABULOUS GIVEAWAY!!! (Thanks Reese’s & #CollectiveBias)

a Rafflecopter giveaway

Want more snacks?

Plum Fruit Leather

Zeppole

Homemade Fortune Cookies

To see where I am linking today- visit HERE

Pages: 1 2

Pumpkin Pecan Brownie Bites

Irish Cream Mint Brownies

It’s that time of year where the days run together & there seems to be a shortage of hours in a day. I know that my baking list is long & so when I can find little ways to speed up the time it takes to make recipes- I am happy to do it. So yeah, sometimes I use box mix for some things. Not everything has to be from scratch. But that doesn’t mean it’s all bad. I decided to replace the eggs, oil & water usually used in brownie mix with some healthier ingredients to create these Pumpkin Pecan Brownie Bites. They are so moist & fudgy – incredible! Definitely easy & a crowd pleaser. I love Yummy Bar Recipes!

I decided to add a light caramel glaze & pecans on top. Then cutting them into bites made these the perfect party dessert.

To make – I used the 9×13 cake pan from the set by Cake Boss sold on Hayneedle.

Top quality & definitely compare well to my professional pans.

Print Recipe

Pumpkin Pecan Brownie Bites

Ingredients

8 ounces pumpkin puree- not pie filling
8 ounces apple butter
1 box brownie mix - family size for 9x13 pan

Caramel Glaze

1/4 cup brown sugar - packed
1/8 cup unsalted butter
1-1/2 tbsp milk
1/2 tsp vanilla extract
1/2 cup confectioners sugar
1/2 cup chopped pecans

Instructions

Pre-heat oven to 350 degrees
Line 9x13 pan with parchment
In large bowl - combine brownie mix, apple butter & pumpkin puree
Stir until fully combined
Transfer to prepared pan & bake 25-30 minutes
Remove & allow to cool completely

For Glaze

Combine brown sugar, butter & milk in small saucepan & heat over medium
Bring to a boil - boil 1 min
Remove
Add vanilla & confectioners sugar
Whisk well
Pour over brownies
Top with pecans

Want more great brownie recipes?

Truffle Brownies

PayDay Brownies

To see where I am linking today- visit HERE

Parchment Decorating Bag {Tutorial}

By Kleinworth & Co 2 Comments

Back around National Cake Decorating Day I shared this Parchment Decorating Bag {Tutorial} over at Or So She Says. But I really wanted to share it here too. You see- my mom was a master at cake decorating. I grew up watching her create the most amazing cakes. One thing she always did was make these little parchment decorating bags. She would be piping frosting in all sorts of colors & these little bags were perfect. They would be scattered all over the counter as she worked – colors everywhere. Disposable & they hold just the right amount of frosting for delicate jobs. They are a fabulous little tool so I wanted to show you how to make them.

Place the triangle on a flat surface with the point facing you. Longest edge on top. I know that this image is the other way – just flip it around if it looks like this in front of you – the point should face in.

**A special “Thank you” to my son. He provided the hands that helped me photograph these steps.

Curl the right point up and under, bringing it toward you until that point & the one nearest you meet. The curled edge from the right point should lie on top.

Wrap the third point around to meet the other points in back. All 3 points align to form 1 sharp point.

You now have the bag’s cone.

Fold the points of the bag down into the bag.

You can add a little tape on the seam if desired – but this is not necessary.

At this point you can use a decorating tip without a coupler if you like. Just cut 3/4 in. off the end of the bag. Then drop the tip in, narrow end first.

The icing will hold it in place once filled.

Or you can slip your coupler in the end & snip. Then add your tip of choice.

Fill with icing – only about 1/2 way full. This is for small piping jobs. Not for frosting cupcakes.

Fold over ends – each corner & then fold over at the top & keep rolling it down until it’s sealed.

I usually chose to use the simplest way – no coupler, no tip. I just snipped the very tip of the parchment off to create a small hole.

Pipe your desired design or words – it’s that easy! When you are done- it’s disposable. No mess!

See – I told you it was simple. Far more durable than a plastic baggie too. I tend to bust the seam of the plastic bags – so this works much better for me. Plus it keeps the tip stiff where the plastic will stretch with pressure. Now you can make your own decorating bags whenever you need one.

Use it with my favorite frosting recipe!

Buttercream Frosting

Use it to decorate some of these great recipes!

Fall Sugar Cookies

Chocolate Gingerbread Cookie Bars

To see where I am linking today- visit HERE

Chocolate Bourbon Sauce {Bourbon Week – Day 5}

By Kleinworth & Co 7 Comments

It’s the final day of bourbon week!!! Hope you have enjoyed all the bourbon recipes I have shared & that you can use them through the holidays & beyond. I thought that since the day usually ends in dessert of some sort – bourbon week should also end in dessert. Or at least a topping for your dessert. So I created this Chocolate Bourbon Sauce that you will love to use in all your party dessert recipes. It’s simple & delicious.

I love the ease of this recipe. I made this batch for us adults. Then since the bourbon is added at the end (like most of the recipes I have shared this week) it’s easily adaptable to make it kid-friendly if you so choose.

You know- this makes a great gift for neighbors too!

Other Sweet Dessert Dips

Be sure to check out our Bourbon Cake too!

Print Recipe

Chocolate Bourbon Sauce {Bourbon Week – Day 5}

Ingredients

1/2 cup half & half
2 tbsp light brown sugar
3/4 cup semi-sweet chocolate chips
1 tsp vanilla extract
1/4 cup bourbon

Instructions

Heat half & half with light brown sugar in small saucepan until sugar is dissolved & cream starts to bubble just slightly
Remove from heat.
Place chocolate chips & vanilla in glass bowl
Pour hot mixture over chocolate chips & stir until smooth
Add bourbon - stir to combine
Store in an airtight jar in refrigerator

Don’t miss yesterday’s bourbon post – Cran-Apple Bourbon Punch!

Want more gift recipes?

Pumpkin Caramel

Simple Pepper Jelly

Chocolate Covered Truffles

To see where I am linking today- visit HERE

Captain Crunch Bourbon Balls {Bourbon Week – Day 3}

By Kleinworth & Co 8 Comments

Do you like giving gifts of food during the holidays? Do you host or attend a lot of parties? Well I have just the recipe for you. These Captain Crunch Bourbon Balls are the perfect little goodie for all those occasions. Imagine a little box of these all wrapped in a pretty bow to pass out to all those who deserve a little something this time of year. You know you have those people on your list. Those that you want to say “thank you” to or those that you want to feel special or remembered. These are a twist on the classic bourbon ball – adding Captain Crunch cereal for that touch of nostalgia. Super easy to make too.

Really – these took just a couple minutes to make & pop in the fridge to chill.

Print Recipe

Captain Crunch Bourbon Balls {Bourbon Week – Day 3}

Ingredients

1 cup Captain Crunch crumbs about 2-1/4 cup before crushing
1 cup finely chopped pecans
1 cup confectioners sugar + 1/2 cup for coating
2 tbsp cocoa powder
1/4 cup bourbon
1 tbsp + 2 tsp light corn syrup

Instructions

In food processor - pulse captain crunch until it's finely crushed - almost like a powder
Transfer to medium bowl
Next pulse pecans in food processor until finely chopped
Add to bowl with captain crunch
Add confectioners sugar & cocoa to bowl & mix until combined
In small bowl combine corn syrup & bourbon
Add to dry mixture & mix well until completely moistened
In a small bowl add confectioners sugar
Take your bourbon ball mixture in tablespoon size scoops & form 1 inch balls
Roll in confectioners sugar
Place on baking sheet & repeat with remaining mix
Chill in refrigerator until firm
Store in refrigerator until serving

Did you catch yesterday’s bourbon recipe?

Honey Bourbon Apple Cider

Want more great food gift ideas?

Dark Chocolate Pistachio Truffles

Apple Pie Infused Bourbon

Homemade Sipping Brandy

To see where I am linking today- visit HERE

Oreo Cookie Crust

By Kleinworth & Co Leave a Comment

This Oreo Cookie Crust recipe is the perfect base for all your favorite cheesecakes, no-bake pies, lush desserts, and so much more.

Do you know what makes a pie or a cheesecake even better? A crunchy, chocolatey base! Let me introduce you to a simple yet show-stopping homemade Oreo pie crust.

It will level up any pie you want to use it with. Make sure to save this recipe card for later! This crust has a rich, black layer, with a slightly buttery flavor, just waiting to cradle your favorite fillings.

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PayDay Brownies

By Kleinworth & Co 9 Comments

Are you a chocolate person or do you prefer salty treats?? For me it depends on the day. But my son – he likes his treats to be a mix of both – but he doesn’t go for the chocolate. His favorite goodie is a PayDay bar. He will grab that every time. I like them – I almost grab one – but then the urge to have chocolate overrides & I pass on the salty, sweet peanut butter. What can I say? I have to have the chocolate. So I have been promising him that I would make him a whole tray of homemade PayDay bars for a long time now. But that no chocolate thing always keeps me from doing it. That is until I found the perfect compromise. A nice chocolaty brownie topped with homemade PayDay becomes PayDay Brownies & they are AMAZING!! I love Yummy Bar Recipes!

Oh yeah – the brownie & then the sweet & chewy inner part of the payday – then topped with salty peanuts.
Heavens – I am usually pretty good about only sampling the things I share here & letting others finish it all off. These – well, I had a hard time not eating the whole pan.

It was certainly hard to share. I found myself feeling sad when I had to divvy them out.

I gotta say – my son & everyone else sure loved these.

Print Recipe

PayDay Brownies

Ingredients

1 box brownie mix & called for ingredients
1-1/2 cups salted peanuts
3 tbsp butter
2 cups peanut butter chips
1 7 oz container marshmallow creme
1 14 oz can sweetened condensed milk

Instructions

Prepare brownies to package instructions.
Once done baking brownies - set aside to cool slightly & start working on your PayDay topping
In a medium saucepan - melt butter & peanut butter chips until combined
Add condensed milk & marshmallow creme & stir well until fully incorporated & marshmallow is melted
Pour over prepared brownies & smooth into a nice even layer
Top with peanuts
Place in refrigerator to cool quickly
Cool completely before cutting
Store at room temperature in airtight container

Want more famous goodie inspired treats?

Halloween Oreo Cookie Butter Popcorn

Milky Way Crumble Bars

Twinkies Banana Cream Pie

To see where I am linking today- visit HERE

Pink Oreo Bars

No Bake Chocolate Caramel Oat Bars

Has breast cancer touched your life? How about any type of cancer? Breast Cancer – among many cancers- has touched my life too many times. It’s time to find a cure. Today I’m sharing these Pink Oreo Bars to show my support for all the women who have been touched in some way by this wrenched disease. Cancer is a topic I don’t often like to discuss. It’s painful & what it does just can’t be tolerated anymore. We must find a cure!

I’m so happy to be joining all these AMAZING bloggers for Cooking for a Cure!

So we have come together to blog our favorite PINK recipes in support of the fight!

Soft & chewy like a crispy bar – but with OREOS!!! YUM!

Print Recipe

Pink Oreo Bars

Ingredients

1 - 16 ounce pkg Oreos
2 cups Pink marshmallows
2-1/2 cups regular sized white marshmallows
1/2 stick butter
1/2 cup Pink candy melts
1 tbsp coconut oil

Instructions

Place cookies in food processor & pulse until they are coarse crumbles
Line an 8x8 inch pan with parchment & give a light spritz with cooking spray
In a large bowl - combine marshmallows & butter
Microwave marshmallows on full power for about 1-1/2 minutes. They should puff up quite a bit.
Remove & immediately mix in the Oreo crumbles until fully mixed in
Transfer to prepared pan & press into an even layer
In a small bowl combine coconut oil & candy melts
Place that small bowl over a double boiler & heat until melted & smooth
Pour over your Oreo bars & spread evenly
Allow to cool completely before cutting.
Store at room temperature in airtight container.

Check out all the great PINK recipes!

[inlinkz_linkup id=454732 mode=1]

Want more great no-bake goodies?

No Bake Peppermint Oreo Bars

Thin Mint Meets Oreo

To see where I am linking today- visit HERE

Pumpkin Pie Hot Chocolate {Perfect Fall Family Day}

Cinnamon Candy Apples

Fall here in Coeur d’Alene is positively delightful. Fall has always been my favorite season – which is strange because I grew up in So Cal – where there really isn’t too much variation in the seasons. But I love fall none the less & now that I live here – I get to truly experience it in all it’s glory. Every year we try to make sure we head out for a family day to do a fall color drive. Usually this takes up our whole day – but our weekends to get things done are getting shorter & shorter. Seems we always have way more on the agenda for the short 2 days than is actually reasonable. So we decided to try to fit in our trip to see our good ol’ friend Joe at his farm to pick some apples too. It proved to be a VERY full day – but it was great to get out & enjoy all that is fall in Cd’A as a family. At the end I whipped up some Pumpkin Pie Hot Chocolate & it was the perfect ending to the day.

Just one of many apple trees. We will be going back in another week or so to get these red delicious. They weren’t quite ready yet. But we did pick up about 40lbs of Molly delicious. So I have been working that crock pot (in fact I had the hubs pick me up a second one to really get things going) & churning out apple butter in mass quantities. I had so much I gave some out to all the neighbors & I still have so many apples left.

Joe was harvesting these concord grapes & making juice. Last year he gave me just one bundle & I was able to make several jars of homemade concord grape jam. It was delicious.

We also picked some blackberries. Not all of them were quite ready – but this one was perfect.

Then we headed out to check out the AMAZING fall colors around here.

Check out just how gorgeous these fall colors are here in North Idaho!

I captured these with my phone- I didn’t take the big girl camera with me for the day.

We had a ton of running around to do & I really don’t like leaving it in the car.

When we get a chance to visit one of the 17 area lakes here – I am reminded of just how blessed we are that we can live here.

After a few more stops to the nursery for some front porch decor & a stop to pick up some key ingredients for some things I’m working on – we headed home. The kids wanted a campfire – so the hubs went out to get the fire going & I decided to whip up some Pumpkin Pie Hot Chocolate. Did you know that you can use coffee creamer for more than coffee?? I like to add it to so many drinks – especially with great flavors like Pumpkin Pie Spice this time of year.

Once the fire was going we all gathered around & just enjoyed each other’s company.

We knocked out the last of the s’mores ingredients I had left in the pantry for the season too.

I’m so loving our new back yard & our fire pit. Next summer I will share more of the yard with you & all that we have done with it.

We moved in & completed projects so late in the season that things are not quite done yet.

The hot chocolate was FABULOUS! Love the seasonal flavors!

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5 from 1 vote

Pumpkin Pie Hot Chocolate {Perfect Fall Family Day}

Ingredients

4 cups milk
4 tbsp Pumpkin Pie Spice Creamer
1 cup white chocolate chips
Marshmallows pumpkin caramel , pinch of cinnamon for topping.

Instructions

Combine milk, white chocolate chips & creamer to medium saucepan & heat over medium-low until chocolate chips are melted & mixture is hot.
Do not allow to boil but keep at a simmer for about 3-5 minutes.
Remove from heat & allow to cool slightly before ladling into mugs
Garnish with marshmallows, caramel & a pinch of cinnamon
Enjoy!

Be sure to connect with International Delight & check out all their great seasonal flavors!!

Facebook & Pick up some great new ideas on Pinterest!

Want more great pumpkin recipes?

Pumpkin Caramel

Salted Caramel Pumpkin Spice Pudding

Pumpkin Pecan Bread

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

To see where I am linking today- visit HERE

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Black Velvet Harvest Brownies {Fall Harvest Blog Hop}

By Kleinworth & Co 20 Comments

We are chugging right along through October. Are you enjoying all the wonderfulness of FALL??!!! I sure am! It’s my favorite time of year. I’m so excited because today not only do I have a really fun recipe to share with you all – but I also have joined together with SOME OF MY FAVORITE BLOGGERS to bring you all this Fall Harvest Blog Hop. We have created some of the best Fall ideas you will find & we have them all here in one place. WHOOOHOOOO! So I decided to make one of my favorite recipes & give it a fall/harvest/Halloween twist. These Black Velvet Harvest Brownies are FABULOUS! I love Yummy Bar Recipes!

It wasn’t until I started blogging that I ever frosted brownies. Can you believe that?? I had enjoyed many frosted brownies in my time but never went past just baking & eating. Now that I frost the brownies it just opens up all the creativity with where I can take them. So much more fun AND it makes them more decadent- which keeps me from eating the whole pan in one sitting.

I love these & you will love how easy they are to make!

This is the food color you are looking for.

Be sure to check out all the GREAT fall harvest ideas being shared today as part of of this hop.

Print Recipe

Black Velvet Harvest Brownies

Ingredients

Brownie ingredients

1/2 cup 1 stick unsalted butter- diced
3 oz. bittersweet chocolate chips I actually used the squares
1 1/2 cup sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
2 tsp. gel super black food coloring
1 cup all purpose flour
1/2 tsp. baking powder

Icing

1- 14 oz can sweetened condensed milk
2 cups white chocolate chips
1/2 bag Candy Corn Flavored M&M's

Instructions

Preheat Oven to 325.
Use either non-stick foil or just use regular foil & then spray with non-stick spray & line a metal 9"x9" baking pan. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & doing it how I would normally do it- but I decided to follow the instructions & I was happy I did)
Stir butter & chocolate in a heavy large saucepan over low heat until all is melted.
Remove from heat. Whisk in sugar & then eggs- one at a time.
Stir in vanilla, salt & food coloring.
Sift flour & baking powder (I usually just run a whisk through it for a few stirs & it works perfectly) & stir in & blend well.
Transfer batter to prepared pan.
Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with some moist batter attached. (about 30-35 minutes).
Cool completely in pan on a rack. (I was impatient & stuck mine directly into the freezer to cool it faster)

Icing

In small saucepan combine sweetened condensed milk & white chocolate chips.
Heat until completely melted & combined.
Pour immediately onto brownies while they are still in the pan.
Top with your M&M's & sprinkles
Allow to set before cutting. I popped mine in the refrigerator for a couple hours.

Want more great fall recipes?

Fall Sugar Cookies

Easy Pie Crust – Perfect Every Time

I’ve teamed up with a group of 75 bloggers to share tons of Fall Harvest Ideas with you! From crafts, to recipes, to home decor and more…we have you covered for Fall inspiration!

Check the gallery below and visit some of my blogging friends to see their awesome ideas!!

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To see where I am linking today- visit HERE

Snickers Cookies

Milky Way Crumble Bars

I know we are a ways off from Halloween. But I am already in candy overload here. My kids don’t do the whole trick-or-treat thing anymore. They pass out the candy instead. So I think that could be why we usually have a whole bunch left over. I think they purposely pass out just a couple pieces so we have a whole bunch left for them when the night is over. Smart cookies – those kids. I would do the same thing. 🙂 So I have been trying to come up with recipes I can use all this candy in. I would hate to see it all go to waste. Someone has to eat it….I wonder who that someone should be??! I used some of the Snickers I had here & created these Snickers Cookies that are SOOOOOO YUMMY!!!!!!!!!!!! They are soft & chewy – even the hubs was like “hey – now THAT is a good cookie!”. They didn’t last long.

I think I’ll be making these again & again. They meet all my criteria for a perfect cookie. Soft, chewy, a little something extra in there for texture & then the Snickers. Oh how I love Snickers. So really – adding some to a chocolate cookie just made my day.

Print Recipe

Snickers Cookies

Ingredients

1 stick butter 1/2 cup softened
1/2 cup granulated sugar
1/2 cup light brown sugar – packed
1 large egg – room temperature
1-1/2 cups all-purpose flour
3 tbsp instant chocolate pudding
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
8 fun size Snickers Bars - chopped

Instructions

Preheat oven to 350 degrees
In mixer bowl – cream together butter & sugars.
Add egg & vanilla – beat 10 seconds to combine
Add in flour, pudding mix, baking soda & salt – beat well until fully combined
Beat in chopped Snickers on low
Take tablespoon size pieces of dough & roll them between your hands to form a ball
Place on cookie sheet about 2 inches apart to allow for spread
Bake 10-12 minutes
Let cool on cookie sheet 10 minutes before transferring to wire rack to finish cooling
*remember to only place uncooked dough on a room temperature cookie sheet &
not on one that is still hot out of the oven. This changes your cookie.

Want more ideas on what to do with all that Halloween candy?

M&M’s Cookie Dough Bites

Candy Corn Cookie Dough Brownies

To see where I am linking today- visit HERE

Pumpkin Pecan Bread {w/ cream cheese glaze}

Pumpkin Caramel Biscotti

Oh well – it’s time for some serious pumpkin recipes. Pumpkin is so packed with nutrients that I figure if I use it in enough recipes – we may get some of the benefits from it. Even if a lot of what we are making is goodies. It still has a little health benefit??!! No?? Well that’s okay – Pumpkin Pecan Bread w/ cream cheese glaze is so amazing, it doesn’t matter. The whole family loved having this for breakfast. It doesn’t get any more fall than a good ol’ pumpkin bread recipe.

You will just love how easy this is to make. Throw it all in the mixer & then bake. Nothing complicated – which is great for these busy days as we get closer to the holidays. Imagine enjoying this on maybe….Thanksgiving morning. I like to have several loaves for guests & then take some out to the neighbors the day before Thanksgiving so they can have breakfast already handled for the next morning.

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Pumpkin Pecan Bread {w/ cream cheese glaze}

Ingredients

1 cup pumpkin puree not pie filling
2 eggs
1/2 cup vegetable oil
1/3 cup water
1-1/2 cup granulated sugar
1-3/4 cup all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/8 tsp ground ginger
1/2 cup pecans

Icing

2 ounces cream cheese
1/2 cup confectioners sugar
1 tsp vanilla extract
milk

Instructions

Preheat oven to 350 conventional/ 325 convection
Mix together pumpkin, eggs, oil, water & sugar in mixer bowl until well blended
In separate bowl, combine flour, baking soda, salt, spices - then add to mixer bowl - beat well about 30 seconds
Add pecans
Spray loaf pans (this made 3 mini loaves) with Bakers Joy
Fill pans equally with batter
Bake in center of oven 50-60 minutes
Cool in pan on wire rack
Remove from pans
Place all glaze ingredients in small bowl & whisk until well blended.
Use just enough milk to bring it to the consistency you desire - I used about 2-3 tbsp.
Drizzle over the tops of the loaves
Store in refrigerator

Want more pumpkin ideas for breakfast?

Pumpkin Muffins

Pumpkin Spice Syrup

To see where I am linking today- visit HERE

Cherry Pie Ice Box Cake

No Bake Chocolate Caramel Oat Bars

I like no bake desserts. I don’t always have the time to be in the kitchen to make goodies. But sometimes events or activities come up & I need to whip up something. This is why I keep stockpiles of homemade pie filling in the freezer. It makes whipping up a dessert quick & simple – like this Cherry Pie Ice Box Cake. Back in August I shared this fabulous recipe over at Or So She Says as a wonderful dessert to enjoy over the hot summer months. Just because it’s cooler now & we are enjoying fall, doesn’t mean you still can’t enjoy this treat. Besides – if I remember right, it’s still quite hot in the desert Southwest for at least another couple months. So this is perfect for all you desert dwellers. 🙂 I remember those long summers all too well.

So if you want to make this super fall like- just substitute the cherry pie filling with this great caramelized pear pie filling.

It’s great either way.

I love that I can take 10 minutes in the morning & assemble this, pop it in the freezer for the day & we can enjoy it in the evening after dinner. Perfect!!! It also works great for pot luck – you just grab it out of the freezer when it’s time to go.

Print Recipe

Cherry Pie Ice Box Cake

Ingredients

1 16 ounce tub whipped topping- thawed - divided
8 ounces cream cheese - softened
1/2 cup confectioners sugar
1/2 tsp Princess Cake Bakery Emulsion
1 box graham crackers
10 ounces homemade cherry pie filling
1/4 cup chocolate jimmies

Instructions

Line 2 layers of graham crackers in the bottom of a 9x13 glass baking dish
In a separate bowl - beat cream cheese until soft
Add confectioners sugar & emulsion - beat until combined
fold in 1/2 of your thawed whipped topping
Spread over your layer of graham crackers
Add a layer of cherry pie filling - reserving some for topping at serving
Add another layer of graham crackers
Add remaining whipped topping & spread out evenly
Top with chocolate jimmies
Refrigerate at least 2 hours to allow the crackers to soften
I like to make this the night before & freeze. Then transfer to refrigerator in the morning & keep there until serving.
Top with additional cherry pie filling when serving

Want more easy desserts?

Poached Pears

Frozen Brown Cow

To see where I am linking today- visit HERE

Pumpkin Caramel Biscotti

Mint Irish Cream Bars

Pumpkin Caramel Biscotti is a delicious fall recipe filled with warm spices and all the seasonal flavors you love to pair with your coffee.

WOW- it sure has been a long time since I made biscotti. But with the cooler air & the fall colors, I have really been feeling the need to make a little something to enjoy with some coffee in the morning & some warm tea in the afternoon.

So instead of making my usual biscotti recipe, I had to really jazz it up with some fall flavors. Pumpkin, cinnamon, nutmeg & caramel all come together to make Pumpkin Caramel Biscotti. So lovely on a crisp fall day. I know you will love it!

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Milky Way Crumble Bars

By Kleinworth & Co 19 Comments

Ever since I made those Fig Crumble Bars the family has been begging me to make more. I hardly ever make the same treats unless it’s a true family favorite. So I decided to take their love for the crumble bars & change it up a bit. This girl needed some chocolate & caramel. So the perfect thing for that is a good ol’ candy bar. So I just combined the two & it was a match made in heaven. These Milky Way Crumble Bars are divine!!!

Look at all that gooey goodness!!! Oh my – these are SOOOO good!!!

You know you want one! Especially with how quick they come together.

In just 30 minutes you could be eating one yourself!

Print Recipe

Milky Way Crumble Bars

Ingredients

1 pkg yellow cake mix
2-1/2 cups quick oats
1-1/2 sticks butter- melted
1 cup semi-sweet chocolate chips
12 milky way fun size candy bars

Instructions

Preheat oven to 375 conventional/ 350 convection
Line a 9x9 baking pan with parchment- set aside
In a large bowl, combine cake mix & oats.
Pour in melted butter & mix with a large spatula until crumbly
Pour 3/4 of the mix in your prepared pan & press down into an even layer
Add candy bars- evenly spaced
Top with chocolate chips to fill in any areas not covered by the candy bars
Sprinkle remaining crumb mixture over the top
Bake 20-25 minutes- or until golden.
Remove & cool completely before cutting

Want more bar recipes?

Fig Crumble Bars

Chocolate Gingerbread Cookie Bars

To see where I am linking today- visit HERE

Banana Macadamia Nut Cookies

By Kleinworth & Co 12 Comments

Banana Macadamia Nut Cookies are soft and chewy pudding cookies that twist on the classic white chocolate macadamia nut cookies.

Have you jumped on the pudding cookie craze? I had not ventured into the pudding cookie up until a couple of weekends ago. Boy – I think I am a total convert.

It truly changes everything about the cookie. These Banana Macadamia Nut Cookies were originally meant to be a standard white chocolate macadamia nut cookie. But the hubs picked up cook & serve pudding when he did the weekly shopping.

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Poached Pears

Caramelized Pear Pie Filling

Oh my. I told you yesterday that I was working on a simply divine dessert that I made that Hazelnut Caramel Sauce for. Well here it is…Poached Pears. They are so simple yet look so incredibly elegant dished with a little scoop of vanilla ice cream & a little drizzled caramel sauce over the top. Oh – yeah, I poached them with cinnamon so the whole house smelled AMAZING too. My son- the cinnamon feign – was in heaven from the start. It was all he could do to wait for me to photograph these before having some. Yes the poor children have all these wonderful smells floating through the house on a daily basis. I’m sure it can be quite distracting for them when they are trying to do school & all they want to do is come down to the kitchen & see what I’m making. Hehehe – seriously, these are that kind of dessert. Simply divine!

Oh my word – really, these are the perfect fall dessert.

I’m so in love with these poached pears. I could have a bowl just like this every single night.

Print Recipe

Poached Pears

Ingredients

2 firm pears - stems attached
1 tbsp ground cinnamon
3/4 cup granulated sugar
2 cups water

Instructions

Peel pears & using a melon baller- scoop out the core from the bottom - leave the stem end intact
In a medium saucepan- combine pears, water, sugar & cinnamon
Bring to a boil over medium heat.
Cover & reduce to low
Allow to simmer 10-15 minutes -or until pears begin to soften
Let cool in the liquid - they will continue to cook as they cool
Serve with a scoop of vanilla ice cream & hazelnut caramel sauce

Want more great pear recipes?

Caramel Pear Cobbler Bars

Caramel Pear Breakfast Cake

To see where I am linking today- visit HERE

Skinny Caramel Popcorn ~ Low Calorie Popcorn

By Kleinworth & Co 1 Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

This time of year is so treat heavy. I try to make better choices through the week. One thing I have really been trying to do is to take our family favorites & change them up a bit to make them in skinny versions. This way we can still enjoy the things we love- but have to spend far less time working it all off at the gym. Life is so crazy busy these days & so I really love products that make my life easier & are convenient without sacrifice. It seems most of the time if I want fast & easy it comes with a high calorie price. So I created this Skinny Caramel Popcorn for my family so we don’t have to feel like we are compromising. Let me tell you – it satisfies every craving & doesn’t taste skinny – which is why I love this Low Calorie Popcorn. Looking for Easy Family Dinner Ideas?

On my weekly shopping trip to Walmart I found this Skinnygirl Popcorn.

Any snacks that say skinny always grab my attention. So I had to buy it.

Here’s what we start with – Skinnygirl Popcorn in butter flavor. It also comes in Lime – which would be a tasty twist. Then we have raw honey, coconut oil, vanilla extract & yogurt covered raisins. I also added some trail mix – but it was last minute -so it didn’t make the shot.

We make our “caramel” first because it has to cool a bit & thicken up before pouring over the popcorn.

This only takes a minute or two to melt the honey & coconut oil together.

Pop your popcorn & add your mix ins while you are waiting for your caramel to cool.

I love making #SkinnygirlSnacks with the help of #CollectiveBias.

Mix it altogether – enjoy!! So simple- only takes a couple minutes.

My poor daughter – since she has braces she can’t enjoy this with the rest of us.

She is sure going to be happy when she can try this.

Skinnygirl popcorn offers great taste with just 25 calories per cup popped.

What makes the Skinnygirl products unique?

Every Skinnygirl product offers at least a 20% calorie savings vs. it’s competitors

No artificial flavors – No artificial colors – No artificial sweeteners (e.g. aspartame, sucralose) – No high fructose corn syrup

You know how I feel about all those things & how I have been working hard to eliminate those from our family’s diet as much as I can. So I was absolutely thrilled when I read this about Skinnygirl Popcorn.

The mix ins are great too. With regular caramel popcorn I would mix in some chocolate covered candy or marshmallows – or both. I have been known to mix in all sorts of things – but you know, this was just as good & I didn’t feel like I was missing out on any of that.

Print Recipe

Skinny Caramel Popcorn

Ingredients

*Note- this is a family size recipe
3 bags Skinnygirl Popcorn - popped
1 cup yogurt covered raisins
1 cup trail mix of choice
1/2 cup coconut oil
1/2 cup raw honey
1/2 tsp salt
1-1/2 tsp vanilla extract

Instructions

Starting with the sauce
Combine coconut oil & honey in small sauce pan & heat on medium until coconut oil is melted & the two are blended.
Remove from heat
Add salt & vanilla - stir & set aside to cool
Meanwhile- pop popcorn & place in a large bowl
Add your desired mix-ins
Once your "caramel" is cooled slightly it will look like thicker, milky honey
Pour over your popcorn mix & stir to coat evenly
Enjoy!

Want more great skinny versions of tasty favorites?

Peanut Butter & Jelly Ice Cream

Caramel Macchiato Ice Cream

To see where I am linking today- visit HERE

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Plum Fruit Leather

Apple Pie ~ Easiest Homemade Recipe

Hi everyone!!! We are cruising right along through September. Wow – I already have Thanksgiving on the forefront of my thoughts. I can’t believe it. A couple weeks ago I shared this recipe for Plum Fruit Leather over at my dear friend Desiree’s. You see the hubs had done a produce stock up at Costco & things were going south faster than expected. I needed to whip up some recipes that called for some major quantities of fruit. So I started with the fruit leather. I just love it – what a great snack to grab on the go. Let me show you just how easy it is to make!

Preheat your oven to 400 degrees.

You start out washing all your plums & cutting in half & removing the pits.

Place on a large baking sheet – insides up.

Then roast them for about 20 minutes. Remove & carefully transfer them to the food processor.

Be careful- there will be hot plum juice all over your tray.

Allow your oven to cool to about 170-200 degrees.

Process until smooth. Then transfer to a large bowl & add your sugar. Mix well so that all the sugar dissolves.

Pour onto another baking sheet lined with parchment – make sure your parchment is larger than your sheet. You want all of the liquid to be contained in the parchment.
Once your oven has cooled to the right temperature – place your baking sheet back in & bake for 6-8 hours. I made the mistake of turning off my convection after the roasting & didn’t realize it until most of the drying process was done. If you have a convection oven – definitely use it & expect your fruit leather to be ready earlier. Keep an eye on it for timing. It will depend on your oven & the thickness of your liquid based on the size baking sheet/sheets you use. I was able to fit mine all on one 3/4 sheet.

You know it’s done when it’s no longer sticky & has a smooth surface. Mine dried around the edges first & sort of pulled the parchment in as it shrank up a bit. That’s okay if it does that. If it’s too dry on the edges when the center is finally done- just trim those parts off when cutting into your strips. Be sure to store in an airtight container.

The whole family loves these. So great for grabbing as we are running out the door to the gym or just need a little snack mid-morning. So I’m sure I will be making more soon.

Print Recipe

Plum Fruit Leather

Ingredients

4 pounds plums
1/2 cup sugar

Instructions

Preheat your oven to 400 degrees.
Washing your plums & cut in half & remove the pits.
Place on a large baking sheet - insides up.
Roast plums for about 20 minutes.
Remove & carefully transfer them to the food processor.
Allow your oven to cool to about 170-200 degrees.
Process until smooth.
Then transfer to a large bowl & add your sugar.
Mix well so that all the sugar dissolves.
Pour onto another baking sheet lined with parchment - make sure your parchment is larger than your sheet. You want all of the liquid to be contained in the parchment.
Once your oven has cooled to the right temperature - place your baking sheet back in & bake for 6-8 hours.
You know it's done when it's no longer sticky & has a smooth surface.
Store in an airtight container.

Want more fall recipes?

Cinnamon Candy Apples

Oatmeal Peanut Butter Cookies

To see where I am linking today- visit HERE

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Captain America M&M’s Cookies

By Kleinworth & Co 19 Comments

Do you like comics? How about your kids? I love the nostalgia that comes with comics – especially ones like Captain America. So today I’m sharing these Captain America M&M’s™ Cookies. As you know – I love all things patriotic & what character is more patriotic than Captain America? I am so LOVING these cookies.

Aren’t these just the cutest patriotic cookies? I love that they are adorned with M&M’s! Not only do they look great but they are so yummy too. My kids were so excited. They were commenting the whole time they were baking about just how wonderful the house smelled. I love that.

Print Recipe

Captain America M&M’s Cookies

Ingredients

3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup 2 sticks butter
1-1/3 cups granulated sugar
2 large eggs
2 tsp vanilla extract
red gel food color
blue mega M&M's

Instructions

In a medium bowl sift together flour, baking powder & salt. Set aside
In your mixer bowl with paddle attachment - beat butter until soft.
Add sugar & beat until light & fluffy.
Add in eggs one at a time - beating after each one.
Add vanilla
Add dry mixture & beat until just combined.
Remove half the dough & wrap in plastic wrap. Flatten out to 4x4" piece & refrigerate.
With remaining dough beat in food color to your desired pigment. I added close to 50 drops of gel color to achieve this red.
*Note - adding this much color will make your dough sticky. You may want to add in a tablespoon or two of flour to keep it more firm & easier to work with later.
Remove red dough & separate into 2 equal parts. Wrap with plastic & refrigerate at least 30 minutes.
After your dough has chilled - remove one of the red dough packs
Place between 2 layers of parchment & roll to a large rectangle
Remove top layer of parchment & roll dough into a log. This will be your center piece.
Wrap with parchment & place in freezer while you work with the next layer.
Remove your white dough from refrigerator & roll out in the same manner you did the first batch. Once you have a thin, even rectangle - place your red log on the white dough & roll into a larger log.
Follow these steps for the final red dough.
When you are done you should have a large red log with the centers looking like a bulls-eye.
Preheat oven to 350 conventional/ 325 convection
Line 2 - 3/4 baking sheets with parchment
Take your log & slice it into 1/4 inch rounds - I like to use unwaxed/unflavored dental floss to cut through the dough. This helps it keep it's shape when cutting.
Place on baking sheet 2 inches apart to allow for spread.
Bake 9-11 minutes
While they are baking you can separate our your blue M&M's from the package so you have them ready.
Immediately when you remove from oven - place your blue M&M's in the center before the cookies cool.
Transfer to a wire rack to cool completely before transferring to an airtight container for storage.

Want more great M&M’s recipes?

M&M’s Cookie Dough Bites

Patriotic Cookie Dough Brownie Bars

White Chocolate M&M’s Popcorn

To see where I am linking today- visit HERE

Fig Crumble Bars