DESSERT

Peep Milkshake

Remember a couple days ago when I shared my recipe for Peep Ice Cream Syrup? Well- if you know me, then you know I can’t just take something like Peep Ice Cream Syrup & just use it for a topping. I had to take it up just another notch & make this Peep Milkshake. Because – you know, a girl can only go so long with trying to eat right before she totally blows it & indulges in something sinful. The good thing is that I have 3 other little people here with me all day long while I sit here & create recipes- so what I made then had to be split 4 ways. So I was feeling a little better about the fact that I really had a very small portion of this. Plus I went to the gym later that night. Every sip put me in Peep Heaven.

I finally found a way to eat Peeps faster. How about that!

Oh – and you have to top it with some fun pink jimmies too.

Print Recipe

Peep Milkshake

Ingredients

1-1/2 cups vanilla ice cream
1/2 cup Peep Ice Cream Syrup
1/2 cup cold milk

Instructions

Combine all ingredients in blender - blend on high 1-2 minutes
Serve immediately

Want More beverages for your Easter celebration?

Creamy Watermelon Lime Chiller

Strawberry Pineapple Slush

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Peep Ice Cream Syrup

By Kleinworth & Co 17 Comments

I was so bad!!! Like- I have been so good about hitting the gym instead of caving to all the piles of Easter candy in my cabinet – until the other day. I have always had a deep affection for Peeps & I get super excited when it comes this time of year & they are out in stores. I don’t know…..it’s probably the fact that it’s a marshmallow covered in fun colored sugar. I mean- for a marshmallow lover like myself – it really doesn’t get better than that. I love them when they are super fresh & soft. I also really love them when they are a little stale because they have been sitting exposed in the Easter basket overnight. It’s all good for me & when they started making them for other holidays too- my world changed. But there is still something about the Easter originals that make me happy. So there they were in my cabinet, calling to me. So I gave in to the temptation & I made this ultra yummy Peep Ice Cream Syrup.

This prepares super quick- so by the time your partner in crime is done scooping the ice cream- it’s done.

I could eat this all day – everyday.

Print Recipe

Peep Ice Cream Syrup

Ingredients

12 peeps- any color you like I don't recommend mixing colors
1 tbsp water
1 tsp vanilla extract

Instructions

Add all ingredients to a small saucepan
Heat over medium until completely melted & smooth
Drizzle over ice cream - serve immediately

Want something to drizzle it on?

Chocolate Frozen Yogurt

Banana Cream Pie Frozen Yogurt

To see where I am linking today- visit HERE

Easter Krispie Pops

By Kleinworth & Co 4 Comments

With all the clearing out & organizing I have been doing lately, I was sorting through the massive box of cake pans that I shipped home from my mom’s when I was cleaning out her cake supplies. I was in such a fog then that I was just packing things into boxes & not really paying much attention to what was really in there. Then I came across this super cute flower pan that is used for making pops. I didn’t want to go through the long process of making cookies with it- since you can only make 4 at a time – but I really wanted to use it. Because I’m funny like that. Usually, I can have a whole bunch of recipes planned out but then pick up some sort of new gadget for the kitchen that doesn’t work with any of the things planned & I will throw all plans out the window just so I can use my new little thing. I know- but I can’t help it. So I decided on something quick & fun. Easter Krispie Pops! I added the cute little Easter colored candies to give them a little pop too.

Like all krispie treat recipes- there is nothing complicated about this. Just prepare & press in.

I picked up the little candies in the same section as Sixlets in the market.

But you could use any bright colored candies.

Print Recipe

Easter Krispie Pops

Ingredients

**Makes 4 Pops
2 tbsp butter
2 cups rice krispie cereal
2 cups mini marshmallows
1 tsp vanilla extract
1/4 cup Pastel Candy Pearls
4 8-Inch Cakepop Sticks

Instructions

Distribute the candy pearls between the 4 pop shapes in the pan - set aside
Add butter, marshmallows & vanilla to a large bowl
Heat in microwave 2-3 minutes - stirring after 2
Stir until smooth
Add krispies & stir until combined
With wet hands - divide krispie mixture into 4 equal parts
Press each part into the flower pan firmly- really pack in down in there
Carefully insert your pop stick about 2 inches deep into your treat
Refrigerate at least 1 hour to firm up before removing from pan & serving.

Want More Easy Treats?

Spring Flora Krispies

M&M Cookie Dough Bites

To see where I am linking today- visit HERE

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

By Kleinworth & Co 13 Comments

Boy – it’s sure been a while since I have made donuts. I was on such a kick there for a while. Then the temps cooled & I was back to using the oven & the donut maker found it’s way to the back of the cabinet. I decided to pull it out & make a real spring like batch of yumminess – Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze. Oh my goodness- they have just the right ratio of lemon & blueberry flavor. Then the poppy seeds- oh how I love baking with them in the spring. I’m also sharing this donut recipe over at SNAP! today – you can grab the glaze recipe here.

I’m swooning over the bright color of the glaze.

I’m definitely putting these on the Easter breakfast menu.

I love having something quick for breakfast on holidays. I will be making these the night before so that we have a little something to grab during all the morning activities. Who wants to start their Easter morning with a bunch of dishes? I know my morning will be too full for that.

Don’t you want to just grab one?

Print Recipe

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

Ingredients

Donuts

3 cups all-purpose flour
1-1/2 cups granulated sugar
3 tsp baking powder
2 sticks butter- melted & slightly cooled
1-1/2 cup milk
2 eggs - lightly beaten
2 tbsp lemon juice
1 tbsp poppy seeds

For the Glaze

1-1/2 cups confectioners sugar
1/2 cup Lemon Blueberry Syrup

Instructions

Donuts

Preheat donut machine or preheat oven to 350 degrees.
In large bowl- combine flour, sugar & baking powder.- Whisk.
Whisk in eggs, then milk, then butter.
Whisk in lemon juice & poppy seeds.
Transfer to pastry bag & pipe into donut wells or scoop in to full size donut pan.
Cook 6 minutes for mini-donuts or 10-12 for full size in the oven.
Remove & cool on wire rack & repeat the cooking process for remaining batter.

Glaze

Combine ingredients in small bowl - whisk well until completely combined
*You can add a splash of water if needed to thin out.
Dip your donuts in glaze & set on wire rack to drip.
Once done glazing all your donuts- set in refrigerator to help firm your glaze

Want More Donut recipes?

Raspberry Chocolate Chip Donuts

Blueberry Pie Donuts

To see where I am linking today- visit HERE

Toasted Coconut Brownie Torte

By Kleinworth & Co 20 Comments

Do you ever wake up in the middle of the night with an idea for a recipe & then you can’t get it out of your head until you make it? No? Okay- it’s just me then. This happened about 2 weeks ago – I woke at about 3 in the morning with the idea to make a brownie torte. It wasn’t until I made the Toasted Coconut Hot Fudge that I shared with you on Sunday that I finally had everything I needed to push me to finally make my masterpiece. I bring to you this Toasted Coconut Brownie Torte! It’s every bit as good as it looks. Oh! My! I love Yummy Bar Recipes!

Yep – all that wonderful hot fudge all dripping down. Mmmmmmmm. So much for the diet.

I used my round cookie cutter from Kizmos Flora collection. It’s about 1.25″ in diameter. If I had made more brownies I would have used a bigger one & made these ENORMOUS.

Print Recipe

Toasted Coconut Brownie Torte

Ingredients

Brownies

3/4 cup vegetable oil
1-1/2 cups granulated sugar
3 eggs
3/4 cup all-purpose flour
1/3 cup + 3 tbsp dutch process cocoa powder
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt
1 tbsp toasted coconut butter

Stack with whip cream

Top with

3 tbsp toasted coconut hot fudge

Instructions

Bake Brownies

Preheat oven to 350 degrees
Line 8x8 glass baking dish with parchment & lightly spritz with cooking spray
In large bowl- combine oil, sugar & vanilla - mix well with large spatula
Add eggs - mix well
Add coconut butter - mix until just combined
Add flour, cocoa, baking powder & salt - mix well until completely combined
Pour batter into prepared pan & spread evenly
Bake 25-35 minutes or until toothpick test is mostly clean
Cool completely on wire rack.
Once cool- it's time to assemble your torte.
Remove brownies from pan & use cookie cutter to cut your circles
Stack circles layering whip cream in-between each one - doing 3 layers
Top with hot fudge & additional sprinkle of toasted coconut
Serve immediately after assembling.

Want More Ideas for that Hot Fudge?

Frozen Brown Cow

Frozen Mocha S’mores Overload

To see where I am linking today- visit HERE

Toasted Coconut Hot Fudge

By Kleinworth & Co 6 Comments

It’s no secret- when it comes to treats- for me MORE is MORE. If I can add an extra little something to make it even more over the top- I will. So it is no surprise that I like to keep homemade hot fudge in the house. I will put it on top of everything I can. I shared with you all earlier this week just how much I LOVE coconut. I have been sharing coconut recipes all week- including How to Toast Coconut. I decided to take the Toasted Coconut Butter I made & make this Toasted Coconut Hot Fudge. It really does take hot fudge to a whole new level- AND adds just another coconut flavored recipe to make my eyes roll to the back of my head. I can’t get enough. Do you see a pattern here? I told you I am crazy for coconut.

Swooning- seriously I could eat it out of the jar. I don’t even care.

I love that it’s so simple- I can have it ready before the hubs is even done scooping the ice cream.

Print Recipe

Toasted Coconut Hot Fudge

Ingredients

1/2 cup 1 stick unsalted butter
1 cup semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
2 tbsp toasted coconut butter

Instructions

Combine all ingredients in small saucepan - cook over medium heat
Stir constantly, do not bring to a boil- cook until butter is melted & sauce is smooth
Remove from heat
Transfer to sterilized jar or other airtight container
Store in refrigerator
Reheat as needed

Want More Toppings?

Mocha Dulce de Leche

Chocolate Chip Cookie- Cookie Butter

To see where I am linking today- visit HERE

How to Toast Coconut

By Kleinworth & Co 7 Comments

There is something you may or may not know about me. I am a 100% coconut FREAK!! When I say freak – I mean, everything I can pick that has a variety of scents- I will ALWAYS choose coconut (or something with hints of coconut tones) Without question – my all time favorite scent, flavor- everything. If I can find a way to add it – I will. I don’t know what it is. Maybe the scent reminds me of home. Maybe it just reminds me of goodies. I really can’t tell you- but I am completely OBSESSED. So much so that I spent $70 at Bath & Body Works the other weekend on their new Oahu scented line. Bought it ALL & smother myself in it several times a day. I can’t get enough. Soooooo just be warned that now that it’s Spring – I will be sharing many recipes with coconut. (insert huge happy- teethy grin here) Now- with most coconut recipes- the toasted version is always better. So I thought I would start by sharing How to Toast Coconut so we have a good reference point going forward.

Look at it – it smells AH-MAZ-ING!!!!!!! I can’t even tell you just how much.

The kids just kept commenting on how good the house smelled while I was making it.

Print Recipe

How to Toast Coconut

Ingredients

1- 16 oz bag sweetened Coconut
1 tbsp coconut oil optional

Instructions

In a large skillet - add coconut. You don't have to use the coconut oil- it just adds a little more crisp. However the coconut will release some oils when it heats so it's your choice.
Spread coconut across the bottom of the pan & heat over medium - stirring every 30 seconds or so to maintain even browning. Be careful & don't get distracted - it will burn quickly if you forget to stir
Keep stirring & browning until it reaches the desired caramel color that you desire. Most pieces should be light brown in color.
Some people like it lighter - I prefer it toastier.
Remove from heat & allow to cool completely.
Can store up to several months in airtight container at room temperature.

It was all I could do to save some for recipes- I wanted to eat it all.

Want More Spring Recipes?

Monkey Muffins

Egg Salad Sliders

To see where I am linking today- visit HERE

Layered Strawberry Shortcake

By Kleinworth & Co 14 Comments

Okay – I know I am not the first person to make strawberry shortcake. It’s pretty easy & I know this is nothing revolutionary. However- sometimes it’s all about the presentation. We picked up several containers of strawberries & then it popped in my head- make a jumbo Layered Strawberry Shortcake. Angel food cake is on the top of my favorites list. I think it’s because I have never made one from scratch before. It’s on my bucket list- maybe this summer. Stay tuned to see if I actually make an attempt sometime soon. So anyhow- because I have never made my own – I picked up one from the bakery instead. So that made this little treat even easier to throw together in no time. I love the layers of whip cream & strawberries popping out between the golden color of the cake. I’m very visual when it comes to my food- which is why this particular way to make strawberry shortcake grabs my attention.

So simple to make- I even went with a store bought angel food cake for this one.

Print Recipe

Layered Strawberry Shortcake

Ingredients

1- 2 pound container fresh strawberries - washed hulled & sliced
1 - large tub whip topping- partially thawed
1 - ready-made angel food cake

Instructions

Set your whip topping on the counter to thaw while you prepare your strawberries
Prepare strawberries - set aside to dry a bit before assembling your cake
Place your cake on serving plate & slice in 3 even layers
Remove top 2 layers - set aside
Spread spoonfuls of whip topping on bottom layer- top with slices of strawberries
Add second & third layers & repeat with whip topping & strawberries for each.
Place in freezer to keep it from melting & sliding apart until you are ready to serve
OR serve immediately

I told you it was oh so simple.

Want More Easy Cake Ideas?

Grasshopper Ice Cream Cake

Red Velvet Blackberry Crash Cake

To see where I am linking today- visit HERE

Kit Kat Crunch Bars

By Kleinworth & Co 9 Comments

I love Kit Kat bars & I love Crunch Bars. When the hubs runs into a convenience store when we are traveling- those are the things I tend to gravitate towards. Those are the chocolate bars that I will grab. It’s been a while since we were on a road trip. I’m not counting the one in December to So Cal – we were not traveling for pleasure & I was not snacking during that one. So I think the last trip was when we moved here. Which means I have been craving those candy bars for a long while. I know that I could pick them up any time at the market – it’s just sort of different that way. So I decided to put them together & whip up these incredibly easy Kit Kat Crunch Bars to satisfy the craving.

Everything you love about Crunch Bars – but Bigger & topped with Kit Kat!! You can’t go wrong.

Even the hubs was sayin’ “oh -yeah- those are good” Umm- YEAH! That’s why I love them.

I will still pick up my travel snacks on trips – but now I can make these between travels.

Print Recipe

Kit Kat Crunch Bars

Ingredients

3 cups semi-sweet chocolate chips
1-1/2 cups rice krispie cereal
9 mini Kit Kat bars- chopped

Instructions

Line 9x9 pan with parchment paper - lightly spritz with cooking spray - set aside
In medium sized glass bowl heat your chocolate chips in 30 second intervals, stirring in-between until completely melted & smooth.
Once melted- add in your rice krispie cereal & stir to completely coat
Transfer to prepared dish & smooth out
Top with chopped Kit Kat pieces
Refrigerate 2 hours to set
Allow to come close to room temperature before cutting
Store in airtight container at room temperature & use within 48 hours

Want More Easy No Bake Recipes?

Thin Mint Meets Oreo

Frozen Brown Cow

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Spring Flora Krispies + {Giveaway}

By Kleinworth & Co 80 Comments

This week I made the cutest (& yummiest) Spring Flora Krispies! It’s been forever since I made homemade krispies & I had forgotten just how much better they are than the ready-made version. I originally wanted to make some spring sugar cookies. I was craving something light & I had very little time. I figured that I could bake them in the short amount of time I had & then either give them some sprinkles or frost them the next day if I had a few more minutes. Well- I think we have an issue with our oven, because after 2 trays coming out- they were pasty on top & burnt on the bottom. Needless to say- they went in the trash & it was back to square one. Now that I had wasted all that time I had to think fast – krispies, I’ll make krispies.

I used this darling Kizmos Flower Tools Spatula

These Kizmos Flower Tools Plastic Nesting Cookie Cutters
inspired the whole idea!! Aren’t they so cute??!!

LOVE the Kizmos Flower Tools Spring Operated Magnetic Timer Non Digital
& Kizmos Flora Plastic Kitchen Tools Set with Crock

[amd-zlrecipe-recipe:228]

Want to win your own Kizmos Flora Set – just like mine???

I’m giving one set away!!

Kizmos Flora Plastic Kitchen Tools Set with Crock

Kizmos Flower Tools Spring Operated Magnetic Timer Non Digital

Kizmos Flower Tools Plastic Nesting Cookie Cutters

TO ENTER

Leave me a comment letting me know which item you would be most excited about receiving.

Extra entries if you Visit Kizmos on Facebook & leave them a comment

Follow Kizmos on Pinterest

Follow me on Pinterest

Come back & leave a comment for each action taken – Giveaway closes 4/21/2014

Want More Spring recipes?

7 Spring Farmers Market Recipes

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Peanut Butter Nutella Cookies

By Kleinworth & Co 16 Comments

Peanut Butter Nutella Cookies are soft & chewy peanut butter cookies sandwiched together with creamy Nutella. You can’t ask for a more delicious dessert!

There are some things that just pair well together. At the top of my list- peanut butter & chocolate. But then there is the wonderful creation we know as Nutella. It’s so heavenly. I was craving some- but really didn’t want to just eat it straight out of the jar. I also wanted something more fun than my usual peanut butter/Nutella sandwich. It has been a while since I made peanut butter cookies – so I thought it would be pretty tasty to make a batch & then sandwich them together with some Nutella & make some Peanut Butter Nutella Cookies. Heaven- it was Heaven. Every- single- bite.

These peanut butter cookies are so soft & chewy – I could eat 100 of them.

I recommend allowing them to cool completely or even chill in the refrigerator prior to adding the Nutella – otherwise it just melts & then the “sandwich” slides apart & you are left with a gooey mess. Trust me on this one 🙂

Seriously!!!

Print Recipe

Peanut Butter Nutella Cookies

Ingredients

1-1/2 cups creamy peanut butter I used natural peanut butter
1 cup shortening
2-1/2 cups firmly packed brown sugar
6 tbsp milk
2 tbsp vanilla extract
2 large eggs
3-1/2 cups all-purpose flour
1-1/2 tsp baking soda
1-1/2 tsp salt
1/2 cup Nutella

Instructions

Preheat oven to 375 degrees.
In mixer - combine peanut butter, shortening, brown sugar, milk & vanilla. Beat well.
Add eggs - beating until just combined
Add flour, baking soda & salt - beat on low to combine & then beat well for approx 1 minute to bring to a fluffier consistency
Take tablespoon size portion & roll between hands to form a ball - then flatten slightly & place on ungreased cookie sheet
Bake 8-9 minutes or until edges are beginning to brown
Remove & cool on tray approx 5 minutes before transferring to wire rack to cool completely.
Once cool - spread Nutella on cookie & pair with another like sized cookie to form "sandwich"
Enjoy.

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

Want More great cookie recipes?

Peanut Butter Nutella Salted Sandwich Cookies

Coffee Toffee Cookies

Soft Oatmeal Snickers Cookies

Don’t miss these great ideas from these bloggers….
Cooking Classy – Grilled PB&J
Baking A Moment – Peanut Butter and Jelly Cupcakes

To see where I am linking today- visit HERE

Mint Irish Cream Bars

By Kleinworth & Co 7 Comments

I hope you haven’t had enough St. Patty’s Day ideas!!! I have a few more to share with you all – including these Mint Irish Cream Bars. The hubs had found these little mint cups (like a Reese’s mini – but with dark chocolate & filled with mint instead of peanut butter) & had been snacking on them here & there. I had been telling him I wanted to use them in a recipe & to keep his paws off them. Well after about a week he finally told me that if I didn’t do something with them soon- there wouldn’t be any left. I knew he wasn’t kidding – they would be gone! So I decided to use some of the Honey Irish Cream & the mint cups & make these bars. They were a huge hit.

These are great by themselves or with a little scoop of ice cream with it.

Again- like with the Mint Brownies I shared earlier this week- the alcohol bakes out – so everyone can enjoy.

Print Recipe

Mint Irish Cream Bars

Ingredients

2/3 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
3 tsp Honey Irish Cream
2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/4 cup sweetened coconut
1-1/2 cup semi-sweet chocolate chips
1 cup dark chocolate mint cups- chopped

Instructions

Preheat oven to 350. Spray 9x13 glass dish with cooking spray
In mixer - combine butter, sugars, eggs & Honey Irish Cream. Beat on low until combined.
In a separate bowl- combine flour, baking powder, salt, coconut & half of the chocolate chips
Slowly beat into sugar mixture until combined. Scrape down bowl & beat again.
Transfer to prepared baking dish & smooth out. I sprayed my hands with cooking spray & used my fingers to smooth out to a nice even layer.
Sprinkle 1/2 the chopped mint cups & remaining chocolate chips over top making sure they are evenly disbursed.
Bake 30-40 minutes
Remove & immediately sprinkle remaining mint cups over the top & allow to melt in.
Cool in pan on wire rack before cutting.

Want More Bars?

Almond Joy Cream Delight Bars

Best Chocolate Chip Coffee Bars

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

White Chocolate Strawberry Cheesecake

By Kleinworth & Co Leave a Comment

Elevate any occasion with this irresistible White Chocolate Strawberry Cheesecake. This creamy strawberry base is topped with white chocolate ganache and fresh strawberries. It will delight your taste buds.

Dive into a dessert that sings with the luxurious melody of melted white chocolate, tangy fresh strawberries, and a silky-smooth cheesecake filling.

This White Chocolate Strawberry Cheesecake isn’t just a treat; it’s a masterpiece waiting to grace your table.

View post

Ultimate Chocolate Milkshake

By Kleinworth & Co 7 Comments

Even though we have changed a few things with how we eat during the week- that doesn’t mean that I have given up sweet treats altogether. You all know that I love to indulge & that won’t change too much – especially on the weekends. We are hitting the gym enough times during the week that I can justify a little something yummy when I want it. I definitely believe that if you’re going to be bad- you have to do it right. So when I made this Ultimate Chocolate Milkshake – I went all out. It is truly the best milkshake I have ever had.

Oh my word – I’m telling you – worth every second on the treadmill.

Perfect way to use up some of these bags & bags of M&M’s I have filling my cabinet. 🙂

Print Recipe

Ultimate Chocolate Milkshake

Ingredients

1 large scoop vanilla ice cream
1-1/2 large scoops chocolate ice cream
1 tsp vanilla extract
1 cup chocolate milk
2 tbsp granulated sugar
1/2 cup M&M's - flavor of choice
Whip cream for topping - optional

Instructions

Place all ingredients in blender & blend until M&M's are chopped & well incorporated into a nice thick milkshake consistency.
There will be bits & pieces of the M&M's throughout.
If you like yours thinner- just add a little more chocolate milk
Top with whipped cream
Enjoy immediately

Want More Milkshakes?

Caramel Macchiato Date Shake

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Zeppole

By Kleinworth & Co 11 Comments

Do you ever just crave a good donut?? I sooooo do – more often that I probably should admit. While I love making baked cake donuts & they are still my favorite – I truly enjoy a fried goodie every once in a while. So I decided to go back to my old book of recipes (some I have not made in what seems like forever) & make some donuts that I know I love.

Zeppole

You see- one night I headed to the couch because the grumble of the grizzly bear was keeping me awake. Then around 5 am the grizzly bear came to wake me & try to bring me back to bed. Well at that point the coffee had already brewed (& I could smell it) & I knew I shouldn’t put off work any longer. So it was not back to bed for me – it was get to work time. But the first thing that ran through my head as he was nudging me awake was that I didn’t have any donuts to start my Saturday morning. I did vocalize this in hopes that he would be ever so sweet & head out to get me some. No go. So I just had to resort to making my own.

I found that if I dip them in Mocha Dulce de Leche – it’s REALLY GOOD. 🙂

Check out how easy it is to make Zeppole!

Print Recipe

Zeppole

Ingredients

1 cup warm water 110-115 degrees
1 tsp instant yeast
1 tbsp granulated sugar
2 cups all-purpose flour
1 tsp salt
Peanut Oil for frying
Confectioners Sugar
Mocha Dulce de Leche for dipping

Instructions

Sprinkle the yeast & sugar over the water in a measuring cup. Stir until the yeast dissolves.
In large bowl - combine the flour & salt.
Add the yeast mixture & stir with a large spoon until well blended.
Cover with plastic wrap & place in warm spot for 1-1/2 hours to rise. (I like to run the dryer for about 5 minutes & then turn off & place my dough inside to allow to rise)
Pour about 2 inches of oil in deep, heavy stockpot or deep fryer.
Heat oil until temp reaches 375 degrees or until the dough sizzles when dropped in.
Drop the dough by the tablespoon into the hot oil. Do not place too many in at one time- they need space to float around.
Cook zeppole until golden brown & puffed.
Remove from oil with large metal slotted spoon & drain on paper towels.
Repeat with remaining dough
Once drained- place in paper sack with some confectioners sugar & shake until coated. For a lighter zeppole- you can just sprinkle with confectioners sugar instead. (This is what I did knowing I was going to dip them)
Serve immediately

These would also be great dipped in this Coffee Bean Syrup

Coffee Bean Syrup

It’s made with coffee 🙂

To see where I am linking today- visit HERE

Mocha Dulce de Leche

By Kleinworth & Co 6 Comments

Do you like caramel? How about chocolate sauce? Have you made Dulce de Leche before? Well- let’s kick that up a notch or two, shall we!! I have a super tasty treat I’m sharing with you all tomorrow – but when I made it, I realized that I really needed a dip to go with it. You know me….more is more when it comes to toppings, dips & drizzles. I already had a few jars of Dulce de Leche cooking in the crock pot & I thought about using some of it for my dipping sauce. But I was really craving chocolate for this – and a little coffee too. Sooooooo I decided to add the two to my dulce de leche to make the perfect new dip.

Mocha Dulce de Leche

Yep! Everything you love about dulce de leche – but now with chocolate & COFFEE!! You’re welcome!

You will want to put it on EVERYTHING!

Print Recipe

Mocha Dulce de Leche

Ingredients

12 ounces Dulce de Leche
2 tbsp instant coffee granules
1 cup semi-sweet chocolate chips
1/2 tsp salt

Instructions

Place coffee & chocolate chips in small saucepan - heat over medium stirring constantly until melted & combined
Whisk in salt & Dulce de Leche & stir until completely smooth
Transfer to jars - store in refrigerator
Warm before serving

Want a Simple way to make Dulce de Leche?

Simple Crock Pot Dulce de Leche

To see where I am linking today- visit HERE

Blackberry White Chocolate Buckle

By Kleinworth & Co 21 Comments

Blackberry White Chocolate Buckle is the perfect Easter or Mother’s Day dessert. Quick & easy dessert for blackberry lovers that’s like a cobbler & so good!

You know how I love having fruit in the house. I get pretty giddy when my fridge & counters are overflowing with produce. It spurs all sorts of inspiration. I want to get in there & start creating things & letting my imagination run wild. This time I decided to work with the several containers of blackberries we just picked up. They are a family favorite. I remember when the kids were really little- I couldn’t give them enough to satisfy their craving for them. I really don’t blame them- blackberries are a wonderful snack. I whipped them up with some white chocolate chips for this super tasty treat.

Blackberry White Chocolate Buckle

I remember the first time I had a wild blackberry. I was expecting my son- over 16 years ago TODAY (wow). The hubs & I were out on one of our walks to give the baby some exercise. We lived in a place where they grew on the side of random trails. He picked one off & told me to try it. I grew up in So Cal. You were taught to never just pick things & eat them- you didn’t know what they would do. So I was cautious. I had never lived like that- just picking things growing wherever. It was life changing. I loved it.

Print Recipe

Blackberry White Chocolate Buckle

Ingredients

2-2/3 cups all-purpose flour divided
2 tsp baking powder
1/2 tsp salt
1-1/2 stick butter - room temperature
3/4 cup sugar divided
1 large egg
3/4 cup milk
2-1/2 cups fresh blackberries
1 tbsp lime juice
1/2 tsp cinnamon
1/3 cup white chocolate chips

Instructions

Preheat oven to 375 degrees
Spray 9" glass baking dish with cooking spray & set aside
In mixer - beat 1/2 cup butter until smooth.
Add in 1/2 cup sugar & beat until light & fluffy
Add egg - beat until well combined
Beat in 2-1/3 cups flour & your baking powder & salt
Add in milk as it's beating in the dry ingredients
Transfer to prepared pan- spread out
In small bowl- toss berries with lime juice & then pour over batter
Add white chocolate chips
In another small bowl combine remaining butter, cinnamon, remaining sugar & remaining flour- mix with pastry blender until large crumbles remain.
Sprinkle over the top of your berries & spread out to cover
Bake 50-60 minutes or until toothpick test comes out almost clean.
Cool in pan on wire rack
Serve warm with a scoop of vanilla ice cream on top *opt

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

Want More Blackberries?

Blackberry Lemon Gin & Tonic

Blackberry Pops

Blackberry Whole Wheat Mini Donuts

To see where I am linking today- visit HERE

Red Hot Dark Chocolate Fudge

By Kleinworth & Co 9 Comments

We are on the countdown to Valentine’s Day!! When I think of Valentine’s Day I definitely think of dark chocolate. I could be because it’s my hubs favorite of all the different types of chocolate available. So I am always trying new recipes for him using his beloved 60% Cacao chocolate. So- are you looking for a simple no bake dessert that will still have your sweetie swooning too?

Red Hot Dark Chocolate Fudge

Always start with PREMIUM chocolate, especially when working with dark chocolate. I have discussed this before but I will say it again. It is critical that you use high quality chocolate for this recipe. Because of the high Cacao content, it is the key to getting a silky consistency with your fudge. This is why I love using Ghirardelli. I love that it’s available at my grocer & I don’t have to go to a specialty store to find premium chocolate for my recipes. The variety of flavors & products is fantastic. Usually I go to the store to pick up one item but often find so much inspiration with everything else on the shelf that I pick up several varieties for future recipes too.

For this recipe I used Ghirardelli 60% Cacao Bittersweet Baking Chips & the 4 oz Bars.

Print Recipe

Red Hot Dark Chocolate Fudge

Ingredients

1 1/2 Cup Sugar
1/2 Cup Margarine do not use butter
1 5oz Can Evaporated Milk
1 7oz Jar Marshmallow Cream
1/2 Cup Semi-Sweet Chocolate Chips
2-1/2 Cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/2 Teaspoon Vanilla Extract
4 squares of Ghirardelli Dark Chocolate Bars - broken into pieces
1/4 cup Red Hots
Valentine Sprinkles

Instructions

Line 9x13 glass pan with parchment & then spray lightly with cooking spray. Set aside.
Put chocolate chips & vanilla in mixer bowl. Set aside.
Heat sugar, margarine, evaporated milk & marshmallow cream in 3 qt. heavy saucepan over medium heat.
Stir until mixture boils, boil for 5 full minutes- stirring constantly.
Remove from heat. Pour into mixer bowl over the top of the chocolate chips.
Beat with whip attachment in mixer until it's smooth & looks like silk. (if you did not use premium chocolate- it will be grainy & watery)
Transfer to your prepared dish.
Top with red hots, chocolate bar pieces & Valentine sprinkles
Refrigerate for at least 2 hours before cutting & serving.

Ghirardelli baking chips and bars are the ultimate dessert indulgence. Headlined by their famous 60% cacao chips, Ghirardelli baking ingredients provide bakers with premium options for all of their baking needs. Available in 10-12 oz chips bags and 4 oz bars, Ghirardelli baking products deliver lingering pleasure in every dessert, for impressive results worth sharing.

60% cacao and milk chips come in a larger size for more flavor impact

Availability: Grocery, mass, and club stores nationwide

More on Ghirardelli

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

To see where I am linking today- visit HERE

Chocolate Marshmallow Iced Coffee ~ #TruMoo

By Kleinworth & Co 10 Comments

*Disclosure: Sponsored Post- I have been compensated for this post either monetarily or with product. All opinions are truthful & my own.

Oh do I have a treat for you?? Do you love Iced Coffee?? I soooo do & so does my hubs. One thing we love to do is make a couple glasses of iced coffee in the afternoons & just sit in our retreat & chat a little. We close the door & tune out the noise of the day. We talk about things that are happening- major life events, plans for the day, plans for the things coming up in the week & the all important dreams for the future. These often include things like “hey- we will be going to the Ortho this week” & bigger topics like “What color shades were you thinking of for the walls in the new house?” But the key here is- our discussions always involve us enjoying these moments together while sharing something tasty. My standard iced coffee recipe was kicked up to a whole new level of YUM when I had the chance to try TruMoo Chocolate Marshmallow. SO I created the ultimate beverage.

Chocolate Marshmallow Iced Coffee

Perfect to share with your sweetie for Valentine’s Day!!

This drink is so simple to make- BECAUSE I used TruMoo Chocolate Marshmallow Milk. Using chocolate milk for this beverage would have already made a traditional iced coffee really tasty. But to use the TruMoo Chocolate Marshmallow flavor- OMG!!! So Good! I have a deep love & affection for marshmallow flavored anything so this really truly makes me happy. TruMoo Chocolate Marshmallow will be available through February & Chocolate and Vanilla milks are available year-round. I sure hope they decide to make the Chocolate Marshmallow year round too – I may be really sad when I can’t get it anymore.

Those that TRULY LOVE Chocolate Milk!

Some facts about TruMoo

TruMoo Chocolate Marshmallow milk is made with fresh white milk sourced from regional dairies around the country – pure cocoa and just enough natural sugar to make it taste great.

Nutritious and Delicious!

TruMoo Milk contains no artificial growth hormones and no high fructose corn syrup. This is a HUGE thing for me. This means that I don’t have to purchase unpasteurized milk from the local farmer if I want to get away from additives in the milk I serve my family. Incredibly important to me & I am so happy to have this option.

Enjoy TruMoo Chocolate Marshmallow hot or cold!

Try it as an ingredient in your favorite mocktail. Enjoy it hot and you have yourself a s’more!

It’s available in the dairy section at grocery stores nationwide through the month of February.

I picked mine up at Target.

Print Recipe

Chocolate Marshmallow Iced Coffee ~ #TruMoo

Ingredients

TruMoo Chocolate Marshmallow Milk
Strong Coffee
Ice

Instructions

Fill your glass with ice to desired level
Pour in coffee until glass is about 1/4 - 1/2 full
Fill remaining glass with TruMoo Chocolate Marshmallow Milk - allow flavors to swirl (this is my favorite part of the prep process)
Give it a quick stir with your straw
That's it! Told you it was EASY & OH SO GOOD!

Connect with TruMoo

Facebook — Website — Twitter — Store Locator

Coffee Bean Syrup

By Kleinworth & Co 18 Comments

Ooohhhhh – I can’t even begin to tell you just how excited I am about this recipe. If you are a COFFEE LOVER like I am – you try to add a little java to just about anything you can. I start my day off with a 28 ounce mug of some really strong coffee. Sometimes that isn’t quite enough. Soooo….I decided to see if I could give a jolt to my breakfast too. Because really- I wanted to see if I COULD. The result was over the top- so much better than I ever imagined.

Coffee Bean Syrup

I grew up with whip cream on my waffles & pancakes. Then in high school one of my best friends was from Australia. When she told me that they serve waffles with a scoop of ice cream on it for breakfast – that was it for me. GENIUS! Why didn’t I ever think of that before??!! A reason to have ice cream for breakfast- I’m all over that. So the perfect combination here is waffles & vanilla ice cream topped with this Coffee Bean Syrup. HEAVEN on a breakfast plate – I’m tellin’ ya.

One little taste- my eyes rolled to the back of my head. TO DIE FOR!

Print Recipe

Coffee Bean Syrup

Ingredients

1 cup corn syrup
2 cups granulated sugar
4 tsp strong instant coffee granules
1/2 cup water
1 cup evaporated milk
2 tsp vanilla extract

Instructions

Place corn syrup, sugar, water & coffee granules in saucepan.
Heat over medium - stirring to combine.
Keep stirring & allow to come to a boil - boiling & stirring about 3-5 minutes
Remove from heat & add evaporated milk & vanilla.
Stir to combine.
Set aside to cool to room temperature before transferring to bottles.
Store in refrigerator for up to 6 weeks.
Heat in microwave for about 30 seconds to bring back to drizzle consistency before serving.

Want More Syrup?

Pumpkin Spice Syrup

Blueberry Syrup

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Thin Mint Meets Oreo

By Kleinworth & Co 10 Comments

I think it’s pretty safe to say that America has a love affair with 2 very special cookies. The Thin Mint (lovingly brought to us by the Girl Scouts) and the Oreo. Both in my opinion are nothing short of AMAZING!! I have seen several bloggers- some of which are also my friends, use the cookie part of an Oreo to make their own Thin Mint cookies. While I think it’s absolutely GENIUS – I was also quite saddened by the thought of scraping out what I view as the essence of the Oreo & dare I say….discarding (GASP) it!!!! Really?? So I thought- why on earth do I have to choose between the genius of making my own Thin Mints & the essence of the Oreo? So I came up with my own solution.

This post was originally shared by me on “Or So She Says…” several weeks ago but I love this one so much I just had to share it here in my own space too.

Thin Mint Meets Oreo

Mint & Oreo – Yep, every bit as good as you imagine.

I’m not really sure I can ever go back to eating either of them the “normal” way again.

It really is the perfect marriage of 2 iconic cookies.

Mmmmmm- make these for your next gathering. They will be gone in a flash.

Print Recipe

Thin Mint Meets Oreo

Ingredients

16-20 Double Stuffed Oreo Cookies
16 ounces 2 cups Semi-Sweet Chocolate Chips
1 tsp Peppermint Extract

Instructions

In medium size glass bowl - microwave your chocolate chips 1-2 minutes on 50% power. Be sure to take out & stir every 30 seconds to make sure it's heating & melting evenly.
Once it's very melted & smooth stir in extract.
Lower your your cookies one by one with a fork into the chocolate, flipping to coat completely.
Raise out of the chocolate & allow excess to drain off.
Place on parchment lined baking sheet.
Continue with remaining cookies.
Place in refrigerator to set chocolate for several hours.
Remove & allow to cookies to come to room temperature before serving.
Store in airtight container.

Want More Goodies?

Cookie Butter Rolo Oat Bars

Oatmeal Date Cookies

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Red Velvet Biscotti

By Kleinworth & Co 20 Comments

Would you agree with me that when you think of Red Velvet flavored anything- your mind sort of automatically thinks of Valentines Day? I know mine does. Which is why I can’t seem to stop wit the red velvet recipes. It’s so incredibly good & there is just something about it that screams special. So I couldn’t help myself from making this tasty little coffee time snack to make my weekend a little more exciting.

Red Velvet Biscotti

I had so much fun in Michaels picking up all the little Valentine sprinkles & decorations. I really have to hold myself back in there. The hubs thought I had lost my mind. When I left CA I shipped home 4 LARGE boxes of my mom’s cake decorating/baking supplies. He didn’t think I would need to be buying any sort of baking item for a very long time. Buuuut – I wandered in to Michaels & walked out with several bags full of more baking supplies. Go figure.

Look at how fun these little hearts are mixed with the white chocolate chips.

Print Recipe

Red Velvet Biscotti

Red Velvet Biscotti is the perfect treat to serve your sweetie with their coffee on Valentine's Day.

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: French

Keyword: biscotti, red velvet

Servings: slices

Ingredients

2½ cups all-purpose flour spooned into your measuring cup- don't scoop in with the cup - this packs it in & gives too much in the recipe
2 cups sugar
1 cup dutch processed cocoa powder
2 oz liquid red food color or 2 tbsp gel food color
1½ tsp baking powder
1/4 tsp salt
5 large eggs
1½ tsp vanilla extract
1 cup white chocolate chips
½ cup heart sprinkles

Instructions

Pre-heat oven to 350 degrees
Mix flour, sugar, cocoa, food color, baking powder, & salt in the mixer bowl & turn it on the slowest setting. (stir)
Combine eggs, & vanilla in small bowl & beat lightly with a fork.
Add the egg mixture to the flour mixture & mix well until combined. It will be sticky but firm.
Fold in the white chocolate chips.
Divide the dough in half for 2 large loaves - I did 3 medium-sized instead. (You should end up with 2 rectangles measuring approximately 4-5 inches on the short end & 7-8 inches on the long end.)
On a lightly floured surface, form each log & place on a parchment-lined baking sheet.
Bake for about 30 minutes or until tops are set.
Remove from the oven & reduce oven temperature to 300 degrees.
Allow logs to cool & then slice about ½ - 1 inch wide.
Lay slices on their side on the baking sheet & bake at 300 for 10 minutes.
Remove- flip the slices over & bake an additional 8-10 minutes.
Cool on a wire rack before decorating or placing them in an airtight container for storage.

Want More Red Velvet?

You can make this Homemade Red Velvet Cake Mix & print the instructions tag for a great gift.

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

Red Velvet Cake Mix & Free Printable

By Kleinworth & Co 13 Comments

I don’t know about you- but I get sort of frustrated when I go to print off a recipe & it calls for cake mix. Especially when it’s a flavor I don’t keep on hand – like Red Velvet Cake. I do like the ease of using cake mix so I have a few flavors I keep in the pantry for when I need something quick. But more & more I am making things from scratch & keeping less & less of these pre-packaged boxes in the kitchen. So after finding several recipes that called for red velvet cake mix & not having any on hand – I decided to make my own so I could make red velvet cake for Valentine’s Day.

Red Velvet Cake Mix

Don’t get me wrong- if I kept a large variety of cake mix flavors on hand I wouldn’t be frustrated at all. But I do like being able to print off a recipe & go in my kitchen & create what I have been craving while using things I keep continually stocked in my kitchen- usually in bulk. Things like flour & sugar I buy in the bulk 50lb bags & I try to always make sure I have plenty of cocoa powder & other things that I use several cups at a time on a daily basis. It just makes being in the kitchen so much easier when I can pull from what I have & satisfy that craving. So this jar mix is perfect for that.

To create the mix – follow these instructions & then print the tag with the remaining ingredients & instructions to make the cake at a later date. This makes quite a bit- I had to really pack the mix down in the jar & it filled it to the very top.

Print Recipe

5 from 1 vote

Red Velvet Cake Mix & Free Printable

Ingredients

2-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups granulated sugar

Instructions

Combine all ingredients in a large bowl & whisk together to combine.
Transfer to 2qt jar & attach printable instructions for later baking.

Here are the instructions.

Download HERE

Want More Red Velvet?

Valentine Red Velvet Brownies

To see where I am linking today- visit HERE

[include id=”1″ title=”Footer Ad”]

2 ingredient White Chocolate Popcorn

By Kleinworth & Co 4 Comments

Hi Everyone!!! Have I got a treat for you today. The lovely & amazingly talented Ariean from OneKriegerChick is here today to share with you a tasty little treat to help you kick off your family movie night on the right foot. You see Ariean is a fellow SNAP! contributor & so you know what that means…. everything she does is FABULOUS!!!!!!! I’m telling you- if you have not had the pleasure of visiting her space before- then head on over to OneKriegerChick & sign up for her email updates. You will be so happy you did. But first – be sure to grab her recipe here today.

2 ingredient White Chocolate Popcorn

Hello New Friends! I’m Ariean from OneKriegerChick and I am thrilled to be here today sharing one of my favorite sweet treats…

It is unbelieveably easy, but oh so delicious…I should mention Highly Addictive too.

Once you taste it, you’ll have to come back a few more times. Best to make it for a crowd!

Why not whip up a batch with sprinkles in the colors of your favorite team…Perfect for Super Bowl coming up in a few weeks!

Print Recipe

2 ingredient White Chocolate Popcorn

Ingredients

10-12 cups air popped popcorn or 2 bags popped popcorn not buttered
1/2 block Almond bark 6 cubes
Optional: sprinkles or other seasonal add-in

Instructions

Pop popcorn and remove un-popped kernels.
Melt Almond bark in microwave. Melt in 30 second intervals stirring in between each until smooth. It took about 1 1/2 minutes in my microwave.
In a large bowl, drizzle melted Almond bark over popped popcorn and stir until covered.
If desired, add sprinkles or add-ins before chocolate completely hardens.
Enjoy!

If you liked this recipe, I would love to have you stop by OneKriegerChick where I share other fun ideas like this Snow Ice Cream Kit…

Thank you so very much for having me Gina!

~Ariean

Isn’t this AWESOME??!!!! I love the salty & sweet mix of chocolate popcorn AND – this Snow Ice Cream kit – HELLO!! That is just perfect for just about every neighbor I have. Thank you so much Ariean. I can’t tell you just how much I love having you here today.

Want More Popcorn Recipes?

White Chocolate M&M Popcorn

Coco-Nutty Caramel Popcorn

To see where I am linking today- visit HERE

Favorite Mini Donut Recipes

By Kleinworth & Co 8 Comments

Happy New Year!!!

Hope you all had lots of fun during your New Years Celebrations. I also hope you had a chance to recover yesterday & you are excited to be kicking off 2014. I know I am. I thought I would get started by getting inspired with my my favorite thing to make the kids for breakfast & round up all my top recipes.

Favorite Mini Donut Recipes

I’m hungry already just looking at the set as a whole.

Here we go – get your donut maker ready!

Pumpkin Butter Donuts

Blueberry Pie Donuts

Banana Oat Donuts

Baked Churro Donuts

Raspberry Chocolate Chip Donuts

Pink Velvet Funfetti Donuts

Banana Coconut Donuts

Chocolate Cake Donuts & Peanut Butter Glaze

Blackberry Whole Wheat Mini-Donuts

So there you have it- my favorite mini donut recipes.
I can’t wait to start whipping up even more new donut recipes this year!

To see where I am linking today- visit HERE

Chocolate Chip Cookie Cup Sundae ~ Gluten Free

By Kleinworth & Co 19 Comments

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

Do you have a party planned for New Year’s Eve? Are you wondering what to serve your guests that can accommodate their dietary restrictions? Have I created the perfect little bit of gluten free goodness that all your guests will love – even if they aren’t gluten free. I’m telling you- these are DELISH. You are going to LOVE Pillsbury for creating this dough. Your gluten free prayers are answered & you no longer have to go without dessert.

Chocolate Chip Cookie Cup Sundae

These are so incredibly simple & quick. You won’t have to spend too much time in the kitchen to prepare these. Which means you can take a nap before your guest arrive so you can make it until the clock strikes 12.

You just scoop & press into your muffin tins – bake. Cool.

Then you can line them up on a cookie sheet. Scoop your gluten free ice cream on top.

Just pop them back into the freezer & when you are ready to serve – just add your toppings.

I told you it was simple. They are SO GOOD too. All your guests will love them.

Print Recipe

Chocolate Chip Cookie Cup Sundae ~ Gluten Free

Ingredients

Makes approx 10 cookie cups
1 container Pillsbury Gluten Free Cookie Dough
Gluten Free Ice Cream
Whip Cream
Chocolate Syrup
Cherries

Instructions

Preheat oven to 350 degrees
Spray your muffin tin with cooking spray
Take large tablespoonfuls of dough & press into the bottom of each well of your muffin tin - they should be packed in & filled about 1/2 - 3/4 full.
Bake 12-15 minutes or until golden brown & no longer gooey in the center.
Cool IN your muffin tins at least 10 minutes before removing & allow to cool completely on wire rack.
Line cookie cups on baking sheet.
Top with one large scoop of gluten free ice cream of choice
Return to freezer until ready to serve.
When you are ready- add whip cream, chocolate syrup & cherry.

I ended up buying several tubs of this Pillsbury Gluten Free dough so I will be making these all the time. They are great for when you just want a little something extra to make your sundae special.

You can find Pillsbury Gluten Free Cookie Dough & other Pillsbury Gluten Free doughs in the refrigerated section at your local grocer.

Some of the exciting benefits of new Pillsbury Gluten Free Dough include:

• All three varieties come in convenient, refrigerated containers and will be available at major grocery retailers and super centers • Instead of thawing frozen gluten free bread products or combining dry-mix items, you can just use the refrigerated dough and eliminate extra preparation • In addition to being convenient, the new dough has a delicious taste the whole family will appreciate

About Pillsbury Gluten Free Dough

New Pillsbury Gluten Free Dough is available in three varieties, each under $5.00, and found in convenient tubs in the refrigerated aisle: • Pie and Pastry Dough • Chocolate Chip Cookie Dough • Thin Crust Pizza Dough Chocolate Chip Cookie Dough • 14.3 oz. tub for easy storage • Makes approximately 16 2” cookies • Classic Chocolate Chip variety • 110 calories per serving Thin Crust Pizza Dough • 13 oz. tub for easy storage • Makes one 10” pizza crust • 170 calories per serving Pie/Pastry Dough • 15.8 oz. tub for easy storage • Makes 29” pie crusts • 250 calories per serving

You can find all sorts of Pillsbury Gluten Free Inspiration on the Pillsbury Gluten Free Pinterest Board.

Want More Pillsbury Gluten Free Recipes?

Dulce de Leche Banana Blueberry Pie Bars

Gluten Free Chocolate Strawberry Gooey Bars

Be sure to visit my Pillsbury Gluten Free Dessert Inspiration Pinterest board.

To see where I am linking today- visit HERE

White Chocolate Peppermint Pretzels

By Kleinworth & Co 5 Comments

White Chocolate Peppermint Pretzels are made with mini pretzel twists and coated in white chocolate and topped with crushed peppermint candy canes. Quick and simple to make with just 3 ingredients.

Looking for a festive and fun treat to make this Christmas? Look no further than white chocolate peppermint pretzels! These sweet and salty treats are perfect for any holiday party, and they’re easy to make too.

So gather your ingredients and get started – these pretzels will be gone in no time!

PIN NOW TO SAVE FOR LATER

PIN THIS

View post

Candy Cane Crinkles ~ Project 52 Week 49

By Kleinworth & Co 19 Comments

Hi Everyone! Just to update you all – a week ago today my mom passed away after a 10 month long fight against squamous cell skin cancer that had metastasized through her body. She fought hard & I am beside myself with grief. We were incredibly close as I was her only child. I am trying to find comfort in the fact that she can be with me all the time now – it’s just not the same.

So as you can imagine – I am swamped with all sorts of things to take care of & plan. I will be having some of my dearest blogging friends here guest posting frequently to ease my schedule during this time. One of my closest & most beloved friends – Kim – from Little by Little will be hosting you all here for the duration of Project 52 to finish out the year. Please give her a nice warm welcome!!! Kim’s sharing these tasty treats she made 🙂

Candy Cane Crinkles

Now that December is in full swing it is time to start baking. I love finding easy cookie recipes that our family can make and enjoy without the stress of overly complicated recipes.

I saw these Candy Cane Crinkles on Pinterest. I decided to kick off baking season with these because everything I needed was already in my pantry. That is a huge score for spur of the moment Christmas baking!

The cookies were really good. We enjoyed them with Christmas music in the background and we could feel our jolly rising!

Even our elf, Kringle, thought they were keepers.

Candy Cane Crinkles would be a great cookie exchange take-along cookie.

Happy baking!

Link for pin https://www.pinterest.com/pin/157344580704859294/

Thank you so much Kim for all your love, help & support. It’s so greatly appreciated!

* Post 1 photo or as many as you like each week on Mondays.

* The button or text link should be present in your post- but not absolutely necessary.

* Please visit some other blogs & leave some love & encouragement.

* Submit the URL of your blog post – not your home page.

Project 52

Grab the button HERE

To see where I am linking today- visit HERE

Candy Cane Pretzels

By Kleinworth & Co 16 Comments

I have been playing in the kitchen a little bit. In my opinion- almost anything can be improved upon if it’s dipped in chocolate. I mean, you say the words “chocolate dipped…” & you have my full attention. I especially love the holiday season because it gives me the creative push I need to make some really fun ideas- almost all of which involve chocolate in some way. So I decided to take some large pretzel sticks & give them a little gourmet feel by decorating them.

Candy Cane Pretzels

These were so much fun to make.

Quick little snack – my kids LOVE them.

Make sure to leave a little part of the pretzel without chocolate so you have a place to hold it.

Don’t miss these other great pretzel recipes

Print Recipe

Candy Cane Pretzels

Ingredients

1/2 bag White Chocolate Candy Melts
1/4 cup Red Chocolate Candy Melts
1/2 tsp Peppermint Extract
8-10 Large Pretzel Sticks

Instructions

Prepare a large baking sheet lined with parchment.
Lay out your pretzels on the prepared baking sheet.
In a small glass bowl add your white candy melts
Microwave on high 1-2 minutes- stirring every 30 seconds (do not over heat)
Once the chocolate is liquified - add in peppermint extract & stir well to incorporate.
Take your pretzel & hold it over your bowl & spoon the chocolate over the pretzel to coat
Place back on parchment lined baking sheet & continue with remaining pretzels
In another small bowl melt your red chocolate candy melts the same way you did the white.
Once liquified- transfer to piping bag with small round tip
Pipe lines over pretzels in a drizzle pattern. This does not have to be precise at all - get creative
Allow to cool & harden for about 1 hour before serving or packaging.

To see how I turned these into a great Neighbor Gift – visit my contributor post on SNAP! today.

I’m absolutely BEYOND thrilled to be a contributor for SNAP! this year.

As a contributor I will also be attending the conference in the spring. I can’t wait!

Want More Holiday Snacks?

Peppermint Chocolate Chunk Cookies

Dark Chocolate Pistachio Truffles

To see where I am linking today- visit HERE

Dark Chocolate Almond Biscotti

By Kleinworth & Co 4 Comments

Have you recovered from yesterday? I certainly hope you had a blessed & beautiful Thanksgiving Day!

I thought I would stay low key here through the whole holiday weekend. I’m sticking with simple & easy recipes & projects to make your life easier. I knew I would need something to snack on over coffee while the hubs is home with me for these 4 days. I decided to try making some biscotti – but since I am really loving all this dark chocolate I picked up at a recent run to the market- I added some on in there & made a tasty treat.

Dark Chocolate Almond Biscotti

Perfect blend of chocolate & almond.

Print Recipe

5 from 1 vote

Dark Chocolate Almond Biscotti

Ingredients

1/4 cup vegetable oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1-3/4 cup - 2 cups all-purpose flour depending on firmness of the batter
1/4 tsp salt
1 tsp baking powder
1/2 cup slivered almonds
3/4 cup dark chocolate chips - divided

Instructions

Preheat oven to 300 degrees
Line baking sheet with parchment- set aside
In mixer - combine oil & sugar. Beat until combined.
Add in vanilla & almond extracts & eggs. Mix well.
Add in flour, salt & baking powder - mix. Start with the lesser amount of flour & add more if the batter doesn't seem firm enough to hold shape
Fold in 1/4 cup slivered almonds & 1/2 cup dark chocolate chips.
Divide dough in half & transfer to prepared baking sheet & form 2 logs.
Wet your hands- batter is sticky - use hands to form the logs to desired size.
Top with remaining almonds & chocolate chips.
Bake 30-35 minutes until very light brown. Remove.
Set aside to cool 10 minutes. Reduce heat on oven to 275 degrees.
After cooled 10 minutes- slice to desired sized pieces (about 3/4 inch)
Lay on sides & bake additional 9-11 minutes.
Allow to cool on baking sheet before transferring to airtight container.

Looking for more morning coffee snacks?

Frosted Apple Pie Breakfast Cake

Ban-Apple Muffins

To see where I am linking today- visit HERE

Fall Decorated Peanut Clusters

By Kleinworth & Co 2 Comments

Happy Thanksgiving!!!!

May you all have a very blessed & beautiful holiday today!

I just wanted to share with you my super simple treat that you can whip up in just a few minutes while you are waiting for your guest to arrive. Just make- pop them in the fridge to firm up & they will be ready to serve by the time you are all FULL from your feast!

Fall Decorated Peanut Clusters

The flavor of pumpkin spice in the drizzle is so yummy.

Print Recipe

Fall Decorated Peanut Clusters

Ingredients

2 cups chocolate chips
2 tbsp shortening
1-1/2 cups Spanish peanuts
2 tsp coarse sea salt
3 tbsp autumn leaf sprinkles
1/4 cup pumpkin spice candy melts

Instructions

Mix chocolate chips & shortening in small glass bowl
Heat in microwave in 30 second increments - stirring in between until completely melted & combined.
Stir in peanuts - mix until completely coated
Spoon out onto parchment lined baking sheet
Sprinkle with either sea salt or your autumn leaf sprinkles. OR
Meld your candy melts in microwave for 1 minute in small bowl- stir (this should be enough to melt completely)
Transfer to piping bag & drizzle over your clusters to decorate.
Place in refrigerator for at least 1-2 hours to harden.
Store in air tight container at room temperature.

That’s it! Super simple & the best part is – no bake.

Your guests will be snacking on these all day!

Want more treats?

Soft Batch Fall Sugar Cookies

Chocolate Gingerbread Cookie Bars

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

To see where I am linking today- visit HERE

Peppermint Shortbread Bars

By Kleinworth & Co 14 Comments

So- I’m sure by now you have noticed that I am on a Peppermint kick right now. I can’t seem to help myself. It’s that time of year & it’s so YUMMY. I love trying it with all my usual holiday cookie recipes. This time I decided to mix in those little peppermint bits into my favorite holiday shortbread cookie recipe to create something a little extra special.

Peppermint Shortbread Bars

Buttery & rich with those little bits of peppermint to give your mouth a little pop.

Print Recipe

Peppermint Shortbread Bars

Ingredients

1 cup 2 sticks butter - room temperature
3/4 cup confectioners sugar- sifted
1 tsp vanilla extract
2 cups all-purpose flour- spooned- not scooped
1/2 tsp coarse sea salt
1/2 cup Andes peppermint crunch bits

Instructions

Preheat oven to 325 degrees.
Spray 8x8 glass baking dish with cooking spray- set aside
In mixer bowl- combine butter, confectioners sugar, vanilla, flour & salt. Beat until well combined. Should look moist but not creamy
Fold in peppermint bits.
Transfer to your prepared baking dish. Press down with fingers to flatten & spread out into dish.
Bake until firm & pale golden color. 35-40 minutes
Let cool on wire rack about 30 minutes before cutting & transferring to airtight container or serving.

Want more holiday treats?

Red Velvet Blackberry Crash Cake

Frostbitten Red Velvet Brownie Bites

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

To see where I am linking today- visit HERE