DESSERT

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

Mini Peanut Butter Chocolate Chip Cookies

WOW – I can’t believe how fast this year is going by. It’s fall & I am so excited. For me September means lots of baked recipes, lots of caramel flavored things & figs, apples & pears. I know many are already into pumpkin. But I really feel that with all the attention pumpkin gets through October & November – I really want to hold off as much as I can on the pumpkin flavored things until then. So I am focused on all my other favorite flavors right now. I love the flavors of fall & that wonderful smell drifting through my house. Since I have not made a crumble bar recipe in a really long time, I decided to take a jar of that wonderful fig butter I shared a little bit ago & pair it with some buttery crumble bars. Then I topped the Fig Crumble Bars with a drizzle of glaze. But not just any ol’ glaze. I made this salted caramel mocha glaze that was absolutely perfect with the fig butter. Oh my – the family is sure loving the tastes of fall coming out of the kitchen right now. I love Yummy Bar Recipes!

I know I say this a lot- but it’s true, this recipe is SO EASY. If you can mix a couple ingredients in a bowl & then bake – then you can do these. Really- that’s all there is to it. Don’t you love quick & simple recipes? When I whipped these up I also had 3 other recipes to make in that same slot of time in the kitchen. When I have that much to do- quick is key. I love that clean up is easy too.

You know- you could use whatever flavor spread you want in these. I just happened to have all this fig butter on hand. Maybe next time I will make some with my pumpkin butter.

Such buttery goodness paired with that wonderful salted caramel mocha drizzle. Oh so YUMMY!

I’m telling you – these are the perfect way to kick off the fall baking season. I LOVE this Salted Caramel Mocha creamer. It’s great for starting my day in my coffee. But I also love that I can use it in so many other ways to bring that flavor I love into other recipes too. Salted caramel mocha tops my list for all time favorite fall flavors.

Print Recipe

Fig Crumble Bars

Ingredients

1 pkg white cake mix
2-1/2 cups quick oats
1-1/2 sticks butter- melted
8 ounces fig butter
2 cup confectioners sugar
2-3 tbsp International Delight Salted Caramel Mocha coffee creamer

Instructions

Preheat oven to 375 conventional/ 350 convection
Line a 10x10 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 fig butter- spreading into a thin, even layer
Sprinkle remaining crumb mixture over the top
Bake 20-25 minutes- or until golden.
Remove & cool completely before frosting & cutting

For the frosting

Place confectioners sugar in small bowl
Whisk in creamer one tablespoon at a time until it's thin enough to pipe across in a pattern but still thick enough to hold it's shape.
Transfer to pipping bag or a small zip top bag with the corner cut off
Pipe on in desired pattern
Cut into bars - enjoy
*Store in an airtight container in the refrigerator

Be sure to connect with International Delight for more great fall flavors.

Facebook & Pick up some great new ideas on Pinterest!

Want more great fall recipes?

Caramel Pear Turnovers

Caramel Pear Cobbler Bars

Caramel Pear Breakfast Cake

To see where I am linking today- visit HERE

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

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Oatmeal Peanut Butter Cookies

By Kleinworth & Co 11 Comments

Wow – it’s been a really long time since I baked some cookies. I had yet to break in the new oven with a cookie recipe & we moved in 2 months ago. It was sure time. The hubs has been begging me for some oatmeal cookies but I am just so over my regular recipe. I wanted something different. I was sent some samples of Peanut Butter from Peanut Butter & Co. & of course the first one I wanted to test was the White Chocolate flavor. No one had any objections & I was truly craving a really good cookie. I was not disappointed. These Oatmeal Peanut Butter Cookies turned out SO soft & chewy. YUM!

The kids LOVED these. We love soft & chewy cookies. Just like you get at the bakery.

The flavors of the peanut butter & white chocolate are fabulous.

The oatmeal just gives it a little more body & fullness that I often crave in a cookie.

Print Recipe

Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies are easy to make cookie recipe packed with rich and creamy peanut butter and white chocolate chips.

Prep Time10

Cook Time11

Chill30

Total Time21

Course: Dessert

Cuisine: American

Keyword: cookie, oatmeal, peanut butter

Servings:

Ingredients

1/3 cup peanut butter
1/2 cup walnuts chopped
3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter (1 stick ) room temp
1 tsp vanilla extract
1 large egg
3/4 cup quick oats
1 cup white chocolate chips

Instructions

In mixer bowl- combine butter & both sugars. Beat until light & fluffy.
Add peanut butter, nuts, extract - blend well
Beat in egg
Add flour, baking soda & salt - mix well
Add oats - beat well for 1 minute.
Fold in 1/2 of the white chocolate chips
Cover & refrigerate at least 30 minutes
Preheat oven to 350 degrees conventional/325 convection
Line baking sheets with parchment
Roll spoonfuls of dough into balls & place at least 1-2 inches apart on prepared baking sheet
Top with additional chocolate chips
Bake 10-11 minutes for soft cookies- 13 for crisp cookies
Remove & allow to cool on baking sheet before transferring to wire rack
Store in airtight container

*Disclosure: I was sent product from Peanut Butter & Co. to try in order to facilitate this post. All opinions are truthful & my own.

Want more cookie recipes?

Oatmeal Date Cookies

Peanut Butter Nutella Salted Sandwich Cookies

To see where I am linking today- visit HERE

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Blackberry & Banana Ice Cream

By Kleinworth & Co 2 Comments

Okay – last summertime post I swear! After today I’m jumping into fall. But I just loved this Blackberry & Banana Ice Cream so much that I couldn’t let the last little but of summer slip away without sharing it with you. It’s simple, quick to make & HEALTHY too. You have got to love that.

Just look at that color!! I just swoon. I had no problem letting the kids eat this for breakfast on our last couple hot days we had. Bananas & blackberries – just because it looks & tastes like ice cream doesn’t mean it’s not good for you. They absolutely loved it.

With this one I decided to freeze it overnight before serving. I had a few other things that needed to be eaten first. But I think next time I will eat immediately & enjoy it soft serve style.

I originally shared this Blackberry & Banana Ice Cream post on Or So She Says.

Print Recipe

Blackberry & Banana Ice Cream

Ingredients

5 frozen bananas
2 cups frozen blackberries
1-1/2 cups almond milk

Instructions

Add all ingredients to blender & blend on high until completely smooth & combined.
Serve immediately for soft serve or transfer to airtight container & freeze several hours for a firmer ice cream.

Want more easy treats?

Peanut Butter & Jelly Ice Cream

M&M’s Cookie Dough Bites

Frozen Kit Kat Pudding Pie

To see where I am linking today- visit HERE

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Cake Batter Meringues

By Kleinworth & Co 8 Comments

Today is all about MERINGUE!!! You see – meringue was a favorite for my mom. She baked A LOT & meringue was her “go-to” thing. I originally planned on sharing her Meringue Buttercream frosting. But then I decided to make her favorite cookie – meringues instead. But that’s not all! Since one of our favorite things to do while baking together was lick the bowl while we waited for cakes to bake – I decided to make these little gems cake batter flavored. She would have loved these Cake Batter Meringues.

These are definitely a tribute to my wonderful mom. It was however rough for me while making them. I can touch just about anything of hers – except her baking stuff. Baking was so much a part of who she was & so many of my memories are of us together in the kitchen. It’s really hard to even touch her tools without breaking down. But in honor of her – I did it & she would love these.

Light & airy – with a subtle hint of cake batter flavor. YUM!

This made several dozen cookies. They are about 1-1.5 inches in diameter & they filled my 3/4 sheet. I probably should have used my full sheet for these – but I was already committed once I figured that out. 🙂

Print Recipe

5 from 1 vote

Cake Batter Meringues

Ingredients

4 egg whites
1 cup granulated sugar
pinch of cream of tarter
1 tsp Cake Batter Flavoring
Food Coloring Optional

Instructions

Preheat oven to 175 degrees for conventional/ 150 for convection
Line a 3/4 size sheet pan or several smaller baking sheets with parchment & set aside
Place sugar & egg whites in medium bowl over the top of a pot of simmering water. Do not allow bottom of bowl touch the water.
Constantly whisk until the sugar has dissolved.
Transfer to mixer bowl
Using whisk attachment - beat on low & add in Cake Batter Flavoring
Gradually increase speed & continue to beat until stiff peaks have formed & meringue is glossy in appearance.
Transfer to pastry bag fitted with a large star tip.
Pipe meringues onto parchment about 1 inch apart.
Bake in preheated oven for 90 minutes. Then turn off oven & allow cookies to cool in oven with the door slightly open.
Once completely cooled - transfer to airtight container away from heat & moisture.
Can also be stored in the freezer.

Want more great cookies?

Oatmeal Date Cookies

Peanut Butter Nutella Salted Sandwich Cookies

Mini Peanut Butter Chocolate Chip Cookies

To see where I am linking today- visit HERE

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Peanut Butter & Jelly Ice Cream

By Kleinworth & Co 6 Comments

With the whole hubbub of back to school going on I thought I would make a little something that just screams school time to me. Peanut Butter & Jelly Ice Cream! With just 3 simple ingredients, completely dairy free & it’s ready in just 5 minutes. So incredibly easy. When I did my little quality control taste test – I was really surprised by how it truly tastes JUST like a good ‘ol PB&J. It also made me realize just how little the bread contributes to the overall flavor of a PB&J. This Peanut Butter & Jelly Ice Cream is all I ever need when I’m craving those two wonderful flavors together.

The kids were all over this. I love that I can whip it up in my blender & it’s ready so quickly.

I decided to use my Huckleberry Jam that I shared with you on Monday. So I suppose this is really peanut butter & jam ice cream. But it doesn’t have the same ring to it now does it?! Besides – you can use any flavor jelly you like with this so the name still holds true for recipe recreation purposes.

Print Recipe

Peanut Butter & Jelly Ice Cream

Ingredients

5 frozen bananas
1/2 cup creamy peanut butter
1/3 cup jelly (I used my Huckleberry Jam in this batch

Instructions

Place peanut butter in the bottom of blender (this helps make sure it's fully incorporated)
Add bananas
Blend on high for several minutes
Scrape down sides & continue blending until creamy
Transfer to medium size bowl & fold in jelly/jam being careful to not fully blend it in. You want ribbons of jelly throughout.
Enjoy immediately for a soft serve ice cream or transfer to air tight container & freeze overnight for firm ice cream.

Want more recipes made with frozen bananas?

Caramel Macchiato Ice Cream

Banana Root Beer Float

To see where I am linking today- visit HERE

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Dirty Diet Coke Pops

Double Berry Cheesecake Frozen Yogurt

Happy Friday! It’s time to grab your favorite drink & find a shady spot to cool down. We have been experiencing some unusually warm weather for this area. We spent most of July above 90 – which for here is decently hot. What we are used to after so many years in Vegas – it’s not all that bad. But I did find myself making more & more tasty frozen treats. I originally shared this recipe at I Heart Nap Time on July 22 as Creamy Dirty Diet Coke Pops. But since they are now a huge favorite – hello….dirty diet coke – YUM – I had to share them all with you here. These Dirty Diet Coke Pops are DELISH!

I LOVE coconut anything- add lime & I’m in heaven.

I’m sure you have noticed around here – I talk a lot about coconut & all the wonderful things I can make with it.

Have you tried a Dirty Diet Coke?? So good!!

Mmmmmmmmmmmm – seriously, that’s all I have left to say about these.

Print Recipe

Dirty Diet Coke Pops

Ingredients

1 - 15 ounce can Cream of Coconut
¼ cup lime juice
24 ounces Diet Coke

Instructions

Combine all ingredients in blender & blend approximately 60-90 seconds, or until ingredients have combined.
Transfer to pop molds & freeze overnight.
Enjoy!

Want more frozen treats?

Frozen Brown Cow

Banana Cream Pie Frozen Yogurt

To see where I am linking today- visit HERE

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Matcha Brownies

By Kleinworth & Co Leave a Comment

These easy-to-make Matcha Brownies are packed with white chocolate chips and great matcha flavor. Perfect for any time you want a sweet treat.

Imagine biting into a rich, fudgy brownie with a vibrant green color and a subtle, earthy matcha flavor. These Matcha Brownies are not only visually stunning but also incredibly delicious.

If you haven’t heard of matcha, then you’re in for a treat! It’s a super anti-oxidant and has all kinds of other health benefits too. Its flavor blends amazingly with sweet treats.

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Caramel Macchiato Pudding Pops

By Kleinworth & Co

You all know how much I love coffee. I start my morning with a huge 28 ounce mug. In the summer I like to sip on iced coffee all day long. So it should come as no surprise that I found a way to make my dessert with coffee too. These Caramel Macchiato Pudding Pops turned out so good. Just the perfect thing to enjoy on the porch in the warm summer evenings.

So incredibly simple to make. Pudding & this YUMMY Caramel Macchiato Iced Coffee & a little patience while I waited for them to freeze. That was all I needed for these & I was in iced coffee heaven.

Like I mentioned earlier this week, it’s sort of nice to have a few little treats around here that I don’t have to share with the kids. I love having a little goodie just for the hubs & I.

I so love easy recipes – especially in the summer.

It’s so nice to not have to spend all day in the kitchen. Just pour, whisk & freeze. That’s all it takes.

Make some!!!!

Print Recipe

Caramel Macchiato Pudding Pops

Ingredients

1 - 3.9 oz pkg chocolate pudding mix
2 cups Caramel Macchiato Iced Coffee from International Delight

Instructions

Combine ingredients in medium bowl
Whisk well until all pudding powder is dissolved
Transfer to pop molds & freeze several hours
Enjoy!

Right now you can enter the Summer Iced Coffee Tumbler Sweepstakes through Twitter & Facebook!

Open daily through the end of August. International Delight is giving away 100 tumblers a week!

Connect with International Delight through Facebook, Twitter & get some great ideas on Pinterest.

Want more great recipes to make using International Delight?

Cake Batter Gelato

Caramel Sugar Cone Frozen Yogurt

Caramel Macchiato Ice Cream

To see where I am linking today- visit HERE

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

Caramel Macchiato Ice Cream

By Kleinworth & Co 6 Comments

Sometimes it’s the simplest of things that make life sweet. I was wanting to whip up something with some leftover iced coffee that I had on hand & I was racking my brain on what on earth to do with it. I didn’t want to toss it but it was getting close to the use by date. Then as I was sorting through the bags & bags of frozen bananas in the freezer it hit me! Caramel iced coffee in a dairy free ice cream would be fantastic! In just a couple minutes dairy free Caramel Macchiato Ice Cream was born.

Really- it doesn’t get any easier. We topped this with a few crunched up Oreos & chocolate syrup. So tasty. This was a little snack reserved for just the hubs & I- since it contains iced coffee. It was nice to have a little something I didn’t have to share with the kids.

Print Recipe

Caramel Macchiato Ice Cream

Ingredients

5 frozen bananas
1 cup Caramel Macchiato Iced Coffee of your choice

Instructions

Place both ingredients in blender & blend on high until smooth & creamy
Enjoy as soft serve right away or place in airtight container & freeze overnight for a more traditional ice cream consistency.

Want more frozen banana treats?

Toffee Banana Dippers

Banana Cream Pie Frozen Yogurt

To see where I am linking today- visit HERE

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Chocolate Date Bars

By Kleinworth & Co

Now that we are all moved & somewhat settled – we are back on our normal gym schedule. It feels really good to get back into our regular routine. One new thing I am happy to be doing is making our own snacks. I have discussed before that I am now well over a year of making nothing but homemade breakfasts for the kids. Well we have branched into beyond breakfast & I am experimenting with protein bars to have as a snack before heading to the gym. One of our favorites lately – these Chocolate Date Bars. You would never guess that they are dairy free, packed full of protein & good for you because they are just so tasty. I feel like I’m having a treat. Let me show you just how easy they are to make.

These whip up in just a few minutes – no baking.

Just process, press into the pan & freeze for about 15 minutes. Simple!

The kids love these – I ended up having to make a second batch right away because these were gone in minutes.

Even with a busy as life gets – you don’t have to compromise maintaining a healthy lifestyle. Recipes like these make it easy.

I love that they are dairy free – everyone in the house can enjoy.

There are so many varieties of Silk Almond Milk now too.

Print Recipe

Chocolate Date Bars

Ingredients

1 cup pitted dates
1 cup walnuts
3/4 cup protein powder - I used chocolate
1/4 cup cocoa powder
1/2 tsp vanilla extract
2 tbsp Silk Almond Milk Protein+Fiber
1/2 cup puffed rice cereal

Instructions

Place dates in food processor & process until all dates in in small pieces
Add nuts - process until all is finely ground
Add protein powder, cocoa powder, vanilla & Silk Almond Milk- process until it's sticky & well combined.
Transfer to parchment lined 9x9 dish & press flat until evenly dispersed throughout pan.
Freeze approx 15 minutes to firm up before cutting.
Store refrigerated.

To find out more about Silk & grab a coupon- visit Silk on Facebook.

Connect with Silk on Twitter, Pinterest & Instagram too!

You can learn about the benefits of almond milk on Silk.com

Want more Silk Almond Milk recipes?

Oatmeal Cookie Overnight Oats

Chocolate Marshmallow Ice Cream

To see where I am linking today- visit HERE

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

Strawberry Lemon Sorbet

Raspberry-Pineapple Frozen Fruit Pops

Have got the perfect sweet treat to share with you all today!! My FABULOUS contributor Claire is back today to share with you all a super tasty way to use all those summer strawberries AND cool off while doing it. Now I’m off to make my own Strawberry Lemon Sorbet & sit on my new porch to enjoy it. Check it out & then head on over & give another hello to Claire!

Hello again Kleinworth & Co. readers! I’m Claire from The Simple, Sweet Life, and I’m here to share another sweet recipe with you! I don’t know how the rest of you are fairing, but I’m here in Oregon visiting family and it is HOT. Like, too-hot-to-turn-your-oven-on hot! But not to worry! Today I have a sweet treat that will allow you to use some of that wonderful, in-season fruit, it doesn’t require any fancy machine to make it, AND it’ll cool you down!

Print Recipe

Strawberry Lemon Sorbet

Ingredients

Yields 3 cups of sorbet

1 cup water
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tbsp. fresh lemon zest
1 1/2 cup fresh diced strawberries
1 tbsp. orange juice

Instructions

Start by heating your water and granulated sugar in a medium-sized saucepan.
Bring it to a simmer, stirring occasionally until the sugar completely dissolves.
Pour your syrup into bowl or glass (I recommend a glass measuring cup for easy measuring later) and chill in the refrigerator until cold.
In the meantime, you can puree your diced strawberries with your orange juice until smooth, and then strain them through a sieve to remove any excess pulp.
Since we're making a swirled sorbet, you'll need two containers for the first round of freezing (I used two 1-quart containers).
In one container, combine your lemon juice, zest, and half of the syrup (approximately 3/4 cup).
In the other container, combine your strawberry puree and the rest of the syrup.
Cover both and freeze for 4 hours.
After 4 hours, remove each from the freezer, blend each separately until smooth and slightly lighter in color (either a blender or an electric hand mixer works well for this)
Combine in a 1-quart container in layers.
Drag a butter knife through your layers to get a swirl effect.
Return your sorbet to the freezer and chill until firm (preferably overnight).
Recipe adapted from Better Homes and Gardens' Eating Fresh 2014

Thank you so much Claire!!! I just LOVE this tasty treat!

Be sure to head on over & visit Clarie & check out all her great ideas at The Simple, Sweet Life

Want more great frozen treats?

Bubblegum Milkshake

Blackberry & Honey Daiquiri

To see where I am linking today- visit HERE

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S’Mores Bars

By Kleinworth & Co 9 Comments

Oh good heavens! I think I made the family’s new favorite treat. These S’Mores Bars are so incredibly easy to make & they were gone in record time. It seems that with all the campfire fun happening during the summer, S’Mores are just a summertime staple. But when you live with the fire chief – not only are fires in the summer a big “no-no”… but time to vacation & get out to have those opportunities in the summer months just don’t happen for us. So rarely do we make things like S’Mores – until now. All the yummy flavors you love about S’mores – no campfire required!

These whip up in less than 5 minutes & the set time in the freezer is quick too.

Just those 3 simple ingredients that we all LOVE!

I think next time I will double the recipe.

Print Recipe

S’Mores Bars

Ingredients

1-1/2 cups milk chocolate chips or candy melts
1 tbsp shortening only if you are using chocolate chips
3-1/2 cups mini marshmallows
3-4 graham crackers - crushed to coarse crumbles

Instructions

Line 8x8 baking dish with parchment & set aside
Melt your chocolate in double boiler until it's smooth & silky
Remove from heat - allow to cool 1-2 minutes
Add marshmallows & 1/2 the graham crackers - stir to coat
*Note- work quickly -the marshmallows will start to melt in the warm chocolate.
Transfer to prepared pan - smooth out
Top with additional graham cracker crumbs & extra marshmallows if desired
Place in freezer to firm up the chocolate quickly- leave for 20 minutes
Remove & cut into squares - serve.

Want more great summer treats?

Frozen Mocha S’Mores Overload

Frozen Kit Kat Pudding Pie

Brownie Chunk Frozen Yogurt

To see where I am linking today- visit HERE

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Coconut Raspberry Slush

By Kleinworth & Co 7 Comments

Are you ready for a cool down? Yeah- I thought so. Now that it’s mid summer I thought I would share with you this Coconut Raspberry Slush. It’s a quick & simple slushie recipe that will have everyone raving til’ fall. We spent so many years in the heat of the desert that I have an over abundance of cool treat recipes to share with you all. I never seem to run out. We lived in various parts of Nevada for 12 long years. It’s warm there starting in March & doesn’t really get comfortable again until November. So that’s a whole lot of cool treats to keep us comfortable. This slushie is definitely one of our favorites.

I love the ease of this recipe. Everyone (kiddos included) can enjoy & it’s so easy that they can make it themselves too.

I love that it’s packed full of great raspberry flavor – so pretty too.

Just look at that great color!! This just makes me happy & is sure to be a crowd pleaser at every party! The kids LOVE it!

Print Recipe

Coconut Raspberry Slush

Course: Beverage

Author: Gina of Kleinworth & Co.

Ingredients

1-12 oz can ginger ale
1 cup frozen raspberries
1 tbsp granulated sugar
2 tbsp sweetened shredded coconut
1 tsp coconut extract
2 cups ice
coconut for garnish

Instructions

Place all ingredients in blender & blend on high until all ice is crushed & no large pieces remain. This should be very slushie - no ice chunks.
Should take 2-4 minutes depending on your blender.

Want more cool & easy treats to keep you comfortable this summer?

Chocolate Marshmallow Ice Cream

Chocolate Malted Crunch Ice Cream – Just like you remember from Thrifty

Cake Batter Gelato

To see where I am linking today- visit HERE

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Snickers Taffy Apple Salad

By Kleinworth & Co 2 Comments

I have something YUMMY for you today. My friend Erin is back today to share with you all this INCREDIBLE treat. She makes super tasty goodies & I think I have drooled over each & every one. Today she has really turned on the drool factor with this Snickers Taffy Apple Salad. Thanks Erin!!!!

Hello Kleinworth and Co readers! I’m Erin from Table for Seven and it’s been so great be able to share on Gina’s amazing blog these past few months..thank you so much for having me here!

Today, I’m sharing an incredibly easy and delicious salad. It’s perfect for all those summer parties that you have planned. Of course, if you just want to whip this up and not share it with anybody..totally understandable 🙂

It’s just a few simple ingredients, then, put it in your fridge for an hour and then it’s ready to go. It’s a true family favorite of ours that I’m pretty sure will fast become a family favorite of yours too!

Enjoy!

Print Recipe

Snickers Taffy Apple Salad

Ingredients

1-5.1 oz box of instant vanilla pudding mix
1/2 cup milk
16 oz whipped topping ex: Cool Whip or Truwhip
3 granny smith apples chopped
4-5 Snickers candy bars chopped
1/2 cup caramel sauce jarred or [Homemade Caramel https://www.ourtableforseven.com/2013/09/caramel-apple-ice-cream-with-homemade.html]

Instructions

In a mixing bowl, whisk together milk and pudding mix.
Fold in whipped topping
Stir in apples and candy bars.
Drizzle with caramel sauce.
Cover and refrigerate for at least one hour before serving.

Erin @ Table for Seven

You can find me here…

Thank you so much Erin!!!!

I will definitely have a hard time sharing with anyone. YUM-O!!!

Want more amazing treats?

Flutternutter Mug Cake

25 Chocolatey Treats

To see where I am linking today- visit HERE

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Bubblegum Milkshake

By Kleinworth & Co 4 Comments

When I was a kid I always looked forward to summer because that was when Bubblegum Ice Cream became available. You see- where I was, they didn’t want kids chewing gum in school- so they didn’t offer bubblegum ice cream during the regular school year. Jump ahead to now- when I can literally get bubblegum ice cream whenever I want & it still brings back all those nostalgic memories of those special summer childhood days. My confession is that I originally set out to make my own bubblegum ice cream as I have been making all sorts of homemade ice cream flavors. However- my original recipe flopped. I was super bummed – the flavor was good – it just didn’t set up. Sooooo- I decided to use what I had & add some ingredients & turn it into this GREAT Bubblegum Milkshake.

All the wonderful flavor of bubblegum ice cream in a shake!

It had been so long since I tasted that wonderful flavor. It really is every bit as tasty as I remember.

Look at that pink color- it makes me smile!!!

Print Recipe

Bubblegum Milkshake

Ingredients

**This makes a pitcher full -for multiple milkshakes
2 cups heavy cream
3/4 carton vanilla ice cream
1 tsp Bubble Gum Flavoring
1/2 tsp Butter Extract
8 ounces frozen whipped topping
gumballs for topping

Instructions

Add heavy cream, & ice cream to blender & blend on high 30 seconds
Add bubblegum flavor & butter extract - pulse to combine
Fold in whipped topping.
Serve - garnish with a couple gumballs for fun

Want more frozen treats?

Ultimate Chocolate Milkshake

Caramel Macchiato Date Shake

Frozen Brown Cow

To see where I am linking today- visit HERE

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Banana Marshmallow Fudge Parfait

Toasted Coconut Hot Fudge

Light, simple, easy to make – all on my list of criteria when deciding what to make during the summer. I don’t know about you – but when these warm months hit I am looking for easy, no-bake treats to enjoy. If I can come up with something tasty & it only takes 5 minutes to throw together- I’m in. Even better if it’s something so simple that my kids can prepare on their own while the hubs & I are making dinner. So I created this Banana Marshmallow Fudge Parfait to satisfy all cravings & keeps me out of the kitchen as much as possible.

Just layer those ingredients in there – Oreos,fudge,bananas,fudge,marshmallows – repeat.

I used the Marshmallow Krispie flavored Oreos!

Perfect to fill a table with them at your next gathering. Your guest will love it.

When you are talking Oreos, marshmallows, bananas & hot fudge….

it’s easy to please everyone.

Print Recipe

Banana Marshmallow Fudge Parfait

Ingredients

3 Marshmallow Krispie Oreos - crumbled
1/3 banana
handful mini marshmallows
3 tbsp Toasted Coconut Hot Fudge

Instructions

Start layering your ingredients in the glass -
I started with Oreos, then fudge,bananas,fudge,marshmallows - repeat.
EASY & yet so satisfying.

Use this Hot Fudge recipe when making these treats!

Want more easy treats??

Layered Strawberry Shortcake

Grasshopper Ice Cream Cake

Caramel Gingerbread Ice Cream Cake

To see where I am linking today- visit HERE

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Bourbon Peach Tea Cakes

By Kleinworth & Co 4 Comments

Tea Cakes – I love them. My fabulous Contributor Rochelle from Oh So Sweet Baker must have known that because she’s back today to bring you these AMAZING Bourbon Peach Tea Cakes that I absolutely CAN’T WAIT to try. Check them out – drool a little & then make some!!! Enjoy!

I’m back from my blog Oh So Sweet Baker with another recipe for you, which I’ll hope you’ll love.

Be sure to check out our Bourbon Cake too!

Okay I seriously can’t get enough mini cakes right about now especially these bourbon peach cakes. They totally scream summer and since cake is in the top 5 of favourite desserts and peach in the top 5 of favourite fruits I knew I had to combine them together complete with a generous dousing of bourbon, because you can never go wrong with alcohol.

UK is full in summer mode. Sorry I lied. UK tbh doesn’t really have what everyone else calls summer. We have more of autumny spring weather with like 4 days out of the whole summer term actually sunny. Mini bourbon peach cakes bring the summer with them. The fresh, bright juicy flesh can brighten up anyone’s dull day with mini kick up the pants from the booze.

These are basically similar to my mini berry teacakes that I made the other day. First these are made with brown butter, can’t go wrong there, with a little hint of sage which works well with the hazel-nuttiness from the brown butter. Followed by lemon scented bourbon mascarpone and macerated peach slices making for a summer filled treat.

Print Recipe

Bourbon Peach Tea Cakes

Ingredients

Brown butter sage cakes...

115 g 1/2 cup butter
3-4 sage leaves
115 g 1/2 cup sour cream
2 eggs
1 tsp vanilla
100 g 1/2 cup sugar
185 g 1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt

Macerated peaches...

3-4 small ripe peaches
2 tbsp bourbon
1 tsp sugar

Bourbon mascarpone...

150 ml ' 2/3 cup heavy cream
2-3 tbsp bourbon
zest of 1 lemon
3 tbsp powdered sugar
200 g 3/4 cup mascarpone

Instructions

Brown butter sage cakes...

Spray a cupcake tin with non stick spray. Preheat the oven to 180C/350F
Brown the butter in a medium saucepan and the sage and allow to cool down.
Strain then add the sour cream, vanilla and eggs and whisk to combine.
Combine all the dry ingredients together and gradually add the wet.
Divide the batter between the cupcake holes and bake for 15-20mins.
Allow to cool slightly before turning out to cool on a rack

Macerated peaches...

Remove the stone out of the ripe peaches.
Place in a bowl and add the bourbon and caster sugar.
Allow to sit for at least 30mins

Bourbon Mascarpone...

Whip the cream, bourbon, icing sugar and lemon zest together till it forms soft peaks.
Beat in the mascarpone and place in a piping bag with a star nozzle.
Pipe a swirl of the cream on top of each cake.
Top with the macerated peach slices and a piece of sage leaf.

Thank you so much Rochelle!!!!!!!

I absolutely LOVE this recipe & I know it will be a HUGE favorite in our house.

Want more great fruity treats?

Red White & Blueberry Pie Bars

Blackberry Crumb Bars

Blackberry White Chocolate Buckle

To see where I am linking today- visit HERE

Chocolate Marshmallow Ice Cream ~ Almond Milk Recipes

By Kleinworth & Co 6 Comments

**This shop has been compensated by Collective Bias, Inc. and its advertiser. #CollectiveBias

It’s that time of year when I have ice cream on the brain. The summer months sort of mandate that ice cream is enjoyed on a daily basis in this house. Unfortunately dairy isn’t all that wonderful for all members of the family so I have been creating new Almond Milk Recipes to replace some of our old family favorites. The benefits of almond milk are a huge plus & now that there are so many varieties & flavors to choose from – it makes it so easy to swap ingredients out & make new favorites. One that I am really loving is this Chocolate Marshmallow Ice Cream. With just 4 ingredients & no churning required – you can’t beat it.

You know – I have an ice cream maker. I used to use it all the time. I also have the ice cream bowl attachment for my mixer. But with the move happening this week & next – it’s hard to keep them frozen to use when I am making a new batch of ice cream. So I have been resorting to some super easy, no-churn recipes that I’m really loving.

It’s really nice that this only takes 4 ingredients to make. When it’s summer – I want to spend as little time as I can in the kitchen. So being able to blend this together, pour & freeze is GREAT! You won’t believe just how quick & easy this recipe is.

Chocolate Marshmallow – yep, so YUMMY!

You would never guess that it’s not regular ice cream. But now everyone in the house can enjoy.

Print Recipe

Chocolate Marshmallow Ice Cream ~ Almond Milk Recipes

Ingredients

1 15 oz can Cream of Coconut
2 cups Almondmilk Protein+Fiber
1 tsp Butter Extract
1 pkt Chocolate Marshmallow Frosting Flavor mix-in like Duncan Hines Frosting Creations

Instructions

Combine all ingredients in blender
Blend for 30-60 seconds
Transfer to freezable container (metal dish or reuseable plastic)
Cover & freeze overnight
Enjoy!

I picked up my Silk Almondmilk Protein + Fiber at Safeway. It was even on sale!

Want more DAIRY FREE treats?

Banana Root Beer Float

Toffee Banana Dippers

To see where I am linking today- visit HERE

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Blue Raspberry Jello Cups for Kids {Tropical Turtle Beach}

By Kleinworth & Co 8 Comments

Blue Raspberry Jello Cups for Kids {Tropical Turtle Beach} are a fun treat for a tropical party, Hawaiian luau, or a summer pool party. They are easy to make and so cute too!

Are you planning a fun summer pool party? Or maybe you just want something fun – but easy to make for the kids on these hot summer days.

My AWESOME contributor Carrie from Kenarry: Ideas for the Home is back today to share this adorable Tropical Turtle Beach JELL-O idea for Blue Raspberry Jello Cups for Kids with you. I think they are ABSOLUTELY FABULOUS!

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Coffee Infused No Bake Cookies

No Bake Chocolate Caramel Oat Bars

Are you cranking on the AC?? Not wanting to turn on that oven to make some easy summer treats? I have just the thing for you! My friend Ariean from One Krieger Chick is here today to share with you this easy recipe for Coffee Infused No Bake Cookies that you will be making again & again. I know I love no-bake treats & when you add coffee- perfection!

Hello Kleinworth & Co Readers! It’s Ariean from One Krieger Chick here to share a yummy no-bake treat perfect for all of you Coffee lovers out there.

For Mother’s Day, my sister gave me a gourmet Gluten-free Espresso No-Bake Cookie and it was delicious. So delicious, in fact, that I have been wanting another one ever since. So, I played around with my favorite No-Bake Cookie recipe until I came up with one that tastes just like how I remember the Espresso cookie tasted.

Print Recipe

Coffee Infused No Bake Cookies

Ingredients

1 c. light Agave Nectar
4 Tbsp. unsweetened cocoa powder
1/2 cup strong brewed coffee with 2 Tbsp. dry non-fat milk powder stirred in while hot let cool
1/2 butter
1 tsp. vanilla
pinch of salt
1/2 c. reduced fat creamy peanut butter
3 1/2 to 4 c. old fashioned oats

Instructions

In a saucepan over medium heat, melt butter.
Add the agave nectar, cocoa powder, and coffee.
Bring to a boil, stirring occasionally.
Boil 1 minute, then remove from heat.
Stir in vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto wax paper.
Allow to cool and set up.
Store in an airtight container.
Enjoy!

Once you’ve made a few, you could eat the entire batch like I might. Or…package up a few to share with another coffee loving friend.

Small, Sweet, with a hint of Coffee flavor…A Coffee lovers No-Bake Cookie.

If you liked this recipe, you may also like…

3-Ingredient Homemade Coffee Creamer

No-Bake Honey Peanut Butter Balls

Thank you SO MUCH Ariean!!!! These will be made here frequently!!

Want more No-Bake treats?

Banana Caramel Ice Box Cake

Toffee Banana Dippers

To see where I am linking today- visit HERE

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Gluten Free Vegan Cheesecake

By Kleinworth & Co 1 Comment

Okay- so something that I have not shared with you all yet. The hubs & I are trying a semi-vegan diet. This means that during the week we eat 90% with just 1-2 servings of say milk or cheese. Then on the weekends we add in meat or poultry for one meal. We are in the beginning of this test. Who knows if we’ll like it, how it will make us feel. We are huge carnivores- so trial is key here. But because of this I was super excited when I saw that my dear friend Tamar from Random-osity sent me this Gluten Free Vegan Cheesecake to share with you all today!! Now I can have a treat & not feel guilty at all.

Hi everyone! I’m super excited to be back guest posting for Gina and I am excited to share a recipe with you all today.

When I blog recipes, they are always gluten, dairy, and soy free since I have allergies to all those foods. But fear not, I only blog recipes I know taste good! I also blog recipes connected to my Jewish heritage and that is what I have for you today.

This past week we celebrated the holiday of Shavuot, which is a celebration of our receiving the Torah/Commandments at Mt. Sinai. It’s a very special holiday and one of the customs is to eat dairy meals (we don’t mix milk and meat in Judaism and usually eat meat meals when celebrating). Some of the traditional Shavuot foods include blintzes (Jewish crepes), noodle kugels, and cheesecake.

I was never a fan of the latter when I could eat dairy, but have been curious to try the raw cashew cheesecakes I often see around the interwebs, so try I did. I was super successful and had to share my successes with you! I mean, would you believe this beauty is dairy, gluten, and soy-free and not baked?

Well, feast your eyes on it, because it is all of the above!

The process was quite simple too! I once made a real cheesecake and it was a fickle process, but this was easy-peazy.

Have food processor – will make vegan cheesecake…

Totally justify this as healthy too – nuts, dates, coconut, a little maple syrup, and some orange juice.

I am pleasantly happy with this and even my non-healthy-food enthusiast taste tester deemed it good, but he refused to call it a cheesecake (-:

Gluten Free + Vegan Cheesecake

adapted from: Raw Blueberry Cheesecake

Print Recipe

Gluten Free Vegan Cheesecake

Ingredients

Crust ingredients:
1 cup dates soaked overnight
2 cups slivered blanched almonds
1/2 cup unsweetened coconut flakes
zest of 1 orange
juice of 1/2 an orange

Cheesecake ingredients:

2 cups raw cashews soaked overnight
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup unsweetened coconut flakes
1 tsp vanilla
1/2 tsp cinnamon
juice of 1/2 an orange

Topping ideas:

fresh fruit compote
whipped topping
chocolate
the possibilities are endless!

Instructions

soak the dates and cashews, separately, overnight, drain and set aside
In a food processor or blender: blend the crust ingredients, scraping down the sides until blended and the nuts are pulverized.
Press into a greased springform pan and set aside
In food processor or blender: blend the cheesecake ingredients until smooth, scraping down sides
**adjust sweetness to your liking
Pour over crust and spread over evenly
Wrap tightly in plastic wrap and put in freezer to set
Remove from freezer and pan and serve with favorite toppings
Enjoy, enjoy!

Thank you SO MUCH Tamar!!!

I not only love getting new recipes to try but I just find it so interesting to learn about new traditions & customs too.

Want more healthy recipes?

Green Tea Banana Smoothie – This isn’t dairy free – but still good for you.

Banana Root Beer Float

Toffee Banana Dippers– chocolate chips are gluten free but if you use these Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips then they are also soy, nut & dairy free too. (omit the toffee)

To see where I am linking today- visit HERE

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Banana Blueberry Smoothie Pops

By Kleinworth & Co 9 Comments

Hey there! Some of you know that for a good long while we lived in the Nevada desert. We learned in that time some tried & true ways to cool down in the hot months. You see- the heat arrives as early as late February & sticks around until close to November. When I say heat- I mean it’s reaching 80 degrees during February & November & to us that meant comfortable. While we were there we had close to if not more than 100 days over 100 degrees. It’s scorching hot there right now. Fortunately we now live in North Idaho – so heat isn’t so much a factor anymore. But I still love making yummy cool treats when it’s finally warm enough here to kick off the heater. One thing I love to make is smoothie pops. These Banana Blueberry Smoothie Pops are really yummy & 100% healthy too.

We like a grab one, sit on the porch & watch the summer thunderstorms roll through.

Because they are all healthy ingredients, the kids like to have these with a bowl of fruit for breakfast too on those warm summer mornings.

Soooo good & if it’s really hot – have two!

Print Recipe

Banana Blueberry Smoothie Pops

Ingredients

1 cup blueberries fresh or frozen
1 large banana
1 cup milk

Instructions

Add all ingredients to blender & blend on high for about 60-90 seconds
Pour into pop molds, insert stick & freeze for several hours until solid
I like to make mine the night before & let them freeze overnight.

These are so incredibly simple- only takes a couple minutes to prepare.

Ready the next morning. EASY!!

Want more summer treats? Check out these!

Mocha Java Ice Cream

Easy Popsicles

To see where I am linking today- visit HERE

Blueberry Cheesecake

By Kleinworth & Co 17 Comments

Hello! Now that it’s summer I’m starting to think about all the summer birthdays we have in our family. I have been playing with the traditional no-bake cheesecake recipe that I took over from the hub’s grandmother. Each year I make her recipe for him. But this year I decided that I wanted something a little different. Because her recipe is no-bake it doesn’t hold it’s shape. So that means getting a traditional slice gets messy – unlike a New York Style Cheesecake. So these No Bake Blueberry Cheesecakes in individual serving cups solved my problem.

The traditional topping in our house is cherry, it’s the hubs favorite!

It’s everything you love in a cheesecake- in a perfect little personal size.

Blueberry Cheesecake www.kleinworthco.com

Print Recipe

5 from 1 vote

Blueberry Cheesecake

Ingredients

2 sleeves 18 full size crackers Graham Crackers
16 ounces 2blocks Cream Cheese
1 14oz can Sweetened Condensed Milk
1/4 cup Lemon Juice
1 tsp Vanilla Extract
Blueberry Pie Filling

Instructions

Place your graham crackers in food processor & pulse until you have find crumbs.
Add 1-2 tbsp to bottom of each glass - set aside
Place cream cheese in mixer bowl & beat until smooth
Slowly add in sweetened condensed milk while beating & continue mixing until fully incorporated
Continue beating & add in lemon juice & vanilla extract.
Scrape down sides & beat again for another 30 seconds to be sure all in combined & there are no lumps.
Spoon into each glass on top of graham cracker crumb layer
Top with pie filling
Cover & refrigerate at least 2 hours before serving

Want the topping recipes?

Blueberry Pie Filling

Cherry Pie Filling

And you can use them to make this Cherry Pie Parfait too (or blueberry if you prefer)

To see where I am linking today- visit HERE

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Black & White Fudge Pops

By Kleinworth & Co 9 Comments

*Disclosure: I have been compensated for this post with product. All opinions are truthful & my own.

All through my childhood there was a certain frozen treat that was a constant – the fudgesicle. It was one of my grandfather’s favorite treats & my grandmother would stock up on them at a place called Price Club (which was one of the first for places like Costco). My grandfather had a sweet tooth & chocolate was his thing. I could say that’s where I got it from- but the fact of the matter is, there are many in my family with a serious chocolate addiction. My grandmother was so good about making sure he always had his favorites. True love I tell you. They knew each other from the time they were about 4-5 years old – sweetest love story. So anyhow, when I look back on my favorite things from my childhood- which seems to be something that happens more in the summer than other times of year- I always remember the fudgesicle being present. So I decided to do my thing- twist it up a bit & make these Black & White Fudge Pops to give an old time favorite a Gina flare.

Just like I remember them- but now fancier!

The whole family – even the hubs- polished these off in no time. I was actually surprised by the hubs- he tends to lean towards things like pie & traditional home favorites. He’s not a huge chocolate guy- but these- he loved these.

Print Recipe

Black & White Fudge Pops

Ingredients

1/3 cup Milk Candy & Molding Chocolate
2/3 cup granulated sugar
2 tbsp cornstarch
3 tbsp dutch process cocoa powder
2-1/2 cups 2% milk
1 tsp vanilla extract
1 tbsp salted butter
1/2 cup milk Dipping and Coating chocolate- for dipping
1/2 bottle Drizzle and Design White Chocolate to decorate

Instructions

Place molding chocolate in saucepan- heat on low until melted. Stirring frequently.
Add sugar, cornstarch, cocoa powder & milk to melted chocolate - heat over medium - stirring to combine.
Continue cooking until mixture thickens- about 10 minutes.
Remove from heat - add butter & vanilla - stir to combine.
Transfer to pop molds, insert sticks - freeze overnight.
The next day melt dipping chocolate in microwave in 30 second increments until melted & smooth
Remove pops from mold & quickly dip in melted chocolate & place on parchment lined baking sheet.
Melt white chocolate to package directions & drizzle over pops to decorate
Place pops back in freezer to set about 15 minutes
Transfer to airtight container for storage or serve immediately

Chocolate I used…

1 lb Bada Bing Bada Boom Candy & Molding Formula – Milk to mix in

1 lb. Bada Bing Bada Boom Dipping and Coating Milk to coat

1 Bottle Drizzle and Design White Chocolate to decorate

Want More POPS?

White Chocolate Custard Frozen Pops

Cherry Limeade Pops

To see where I am linking today- visit HERE

Chocolate Covered Pavlova