DESSERT

Peanut Butter Nutella Cookies

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

Chocolate Mint Muffins

By Kleinworth & Co 10 Comments

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

Chocolate Mint Muffins

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

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

Print Recipe

Chocolate Mint Muffins

Ingredients

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

Instructions

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

Need more breakfast ideas?

Pumpkin Butter Donuts with Granola

Monkey Muffins

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

To see where I am linking today- visit HERE

Peppermint Chocolate Chunk Cookies

By Kleinworth & Co 22 Comments

These Peppermint Chocolate Chunk Cookies are loaded with chocolate chips, and peppermint bark, and are so easy to make, and require zero chill time. So you can enjoy these almost as soon as you crave them.

Christmas is just around the corner, and that means it’s time for all of your favorite festive cookies! These Peppermint Chocolate Chunk Cookies are the perfect addition to your cookie tray.

PIN NOW TO SAVE FOR LATER

PIN THIS

View post

Pumpkin Butter Coffee Cake ~ Holiday Baking

By Kleinworth & Co 7 Comments

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

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

Pumpkin Butter Coffee Cake

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

Then I send the kids out to do the deliveries.

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

Print Recipe

Pumpkin Butter Coffee Cake

Ingredients

Cake

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

Streusel

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

Instructions

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

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

Connect

@landolaksktchn

https://www.facebook.com/LandOLakes

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

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

To see where I am linking today- visit HERE

Subscribe to Kleinworth & Co.

Dulce de Leche Pumpkin Muffins

By Kleinworth & Co 13 Comments

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

Dulce de Leche Pumpkin Muffins

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

Mmmmmmm………. look at that drizzle.

You know you want one 🙂

Print Recipe
5 from 1 vote

Dulce de Leche Pumpkin Muffins

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

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

Want more caramel?

Caramel Gingerbread Ice Cream Cake

Caramel Pear Cobbler Bars

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

To see where I am linking today- visit HERE

Subscribe to Kleinworth & Co.

Chocolate Dipped Marshmallows

By Kleinworth & Co Leave a Comment

Chocolate Dipped Marshmallows are a fun and tasty treat for make for holiday parties, neighbor gifts and so much more. Plus they are easily customizeable for any occasion.

Friends, I’m sharing with you today one of the most kid-friendly recipes that’s equally a hit with adults – Chocolate Dipped Marshmallows. The perfect treat for any special occasion or just those rainy days when you want a quick and easy treat!

Imagine the fluffiness of a marshmallow meeting the rich, silky touch of melted chocolate. You take a bite, and your taste buds are flooded with the sweet marshmallow and the creamy layer of chocolate. Sounds heavenly, right?
View post

Summer Squash Chocolate Loaf

By Kleinworth & Co 9 Comments

First- An big announcement!

I’m sharing my recipe for Pumpkin CinnaChip Blondies over at The 36th Avenue today. I will be posting there monthly as a food contributor! I’m so excited to be working with Desiree. She is such a dear blogging friend. Head on over there & check it out.

A bit ago one of the guys at the station brought the hubs one giant summer squash & one giant zucchini from his garden. I was so thrilled when the hubs brought them home. They sat on the counter for a while just because I knew that prepping them would be a chore. I wasn’t really worried about them going bad because they were given to us so fresh. I knew that the ones you pick up at the store aren’t even close to being that fresh. So there they sat. Finally I was tired of looking at them & needed to make something for the kids for breakfast the next day. So while the hubs was traveling- the boy & I decided to get them off the counter & prep them for baking. Peeling- cutting & grating consumed a good hour of two or our day. I like to portion out what I need for recipes into individual packages for the freezer. I made sure to leave out some of the summer squash because I had a particular recipe in mind.

Summer Squash Chocolate Loaf

Print Recipe

Summer Squash Chocolate Loaf

Ingredients
4 cups grated summer squash
3 eggs
1 cup canola oil
2 tsp vanilla extract
1-1/2 cups granulated sugar
3 cups all-purpose flour
1/2 cup cocoa powder not Dutch processed
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
3/4 cup chocolate chips

Instructions
Preheat oven to 350 degrees.
Line 2 loaf pans with parchment & lightly spray cooking spray- set aside.
In large bowl- sift together sugar, flour, cocoa powder, cinnamon,baking soda & salt.
Whisk in eggs, oil & vanilla.
Mix in with large spatula. Mixture will be very dry & pasty until you add the squash
Fold in squash & then chocolate chips.
Transfer to your prepared pans & smooth out.
Bake for 55-60 minutes or when toothpick test comes out clean.

Want more breakfast cakes?

Butternut Squash Bread

Blueberry Pie Coffee Cake

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

To see where I am linking today- visit HERE

Subscribe to Kleinworth & Co.

Heath Bar Popcorn Balls

By Kleinworth & Co 14 Comments

Good Morning!! Can you believe tomorrow is Halloween? Are you ready?

Well if you are not- I have another last minute simple Halloween Snack for you. If you are ready but your mind is already thinking about what you will do with all that candy in the house- you can use this recipe for that too. 🙂

Heath Bar Popcorn Balls

Simple & such a crowd pleaser. The kids love them & parents live the nostalgia associated with them.

Can’t go wrong with Heath Bar & popcorn together.

Print Recipe

Heath Bar Popcorn Balls

Ingredients
2 cups granulated sugar
1-1/3 cups water
1/2 cup light corn syrup
1 tsp white vinegar
1/2 tsp salt
1 tsp vanilla extract
18 cups approx 1-1/2 bags popped Popcorn
1 cup chocolate chips
3/4 cup Heath Toffee Bits
or you can take all those Heath Bar fun size bars & chop those up

Instructions
Prepare popcorn & set aside in an extra large bowl
In medium saucepan, combine sugar, water, corn syrup, vinegar & salt. Cook over high heat until it reaches 255 degrees (hard-ball stage)
Be patient- this can take a while - watch it closely & stir often.
Once it reaches 255 degrees, remove from heat & carefully stir in vanilla extract.
Carefully pour over popcorn & toss in your chocolate chips & Heath Toffee Bits
Stir, Stir, Stir until well incorporated - this will become more difficult as it starts to cool.
Once mixture is just cool enough that you can handle holding it for a short period of time- get your hands in there & start forming balls like you would with snow balls. It's going to get messy- it's okay. Work quickly- if it cools too much - it won't stick together to form the balls.
Place on cookie sheet lined with parchment to finish cooling.
Once cooled & hardened they are ready to serve.

Have fun!

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

To see where I am linking today- visit HERE

Subscribe to Kleinworth & Co.

Halloween Oreo Pops

By Kleinworth & Co 11 Comments

Halloween Oreo Pops area quick and easy chocolate-covered decorated Oreo cookie recipe that is fun for the kiddos and quite tasty too.

Looking for last-minute ideas for Halloween Treats? We have been working on some simple & quick little Halloween snacks that can be thrown together easily & that kids will love.

I’m sort of obsessed with these Halloween double stuffed Oreos.

I tried eating a regular stuffed Oreo & I definitely missed all that extra filling. I think they should call the regular ones “diet” and double stuffed should be the normal amount of creamy filling going forward.

The kids & I had the idea that it would be fun to get all the kids in the kitchen to whip up something tasty. We like to create some sort of goodie for them to enjoy while they pass out candy on Halloween.

These chocolate-covered Oreo cookies were incredibly simple to make. The kids love helping & it creates lots of fun family time in the kitchen.

Oreo Halloween Treats

Here are some commonly asked questions

What is the best way to store leftover chocolate-covered Oreo cookies?

Once the chocolate has hardened, these are fine to store at room temperature. Just make sure to place them in an airtight container or zip-top bag.

Can this recipe be doubled?

You bet – I highly recommend doubling this recipe if you are serving these at a party or gathering. They are delicious and go quickly.

HOW DO YOU MAKE Halloween Chocolate-Covered Oreo Cookies?

Line a baking sheet with parchment & set aside.
Insert the Popsicle sticks into the Oreos carefully so you don’t separate them.
Place your candy melts in a microwave-safe bowl & heat at 50% for 1 minute at a time. Stirring in-between.
After the first minute add food color if using white candy melts. Stir. Continue heating.
Once the chocolate has melted, start dipping the cookies in the melted chocolate until adequately coated.
Immediately sprinkle with desired decorations & set on the prepared baking sheet to cool and set.
Once you have completed all the cookies you wish to make, place the baking sheet in the refrigerator for at least 2 hours to help set the chocolate.
Once the chocolate has set the cookies can then be stored at room temperature.

Can these cookies be made ahead of time?

Sure – as long as they are stored in an airtight container, these should be fine if you wanted to make them 1-2 days ahead of your celebration.

Can I use chocolate chips instead of candy melts?

You can, but sometimes they don’t temper as well and the chocolate will seize – especially when working with white chocolate chips. You may need to add 1/2 to 1 tbsp of shortening or coconut oil to help the chocolate chips melt.

To make Oreo Halloween Cookies you will need…

Halloween Double Stuffed Oreos
purple candy melts
Popsicle sticks
chocolate jimmies
black edible glitter flakes
green baking sugar sprinkles

Products I love when making Halloween Oreo Cookies…

This Halloween chocolate-covered Oreo cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made chocolate-covered cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

Halloween Double Stuffed Oreos
purple candy melts
Popsicle sticks
chocolate jimmies
black edible glitter flakes
green baking sugar sprinkles
parchment paper
baking sheet

Halloween Oreo Cookies

If you love this Easy Halloween Oreo cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

Check out this recipe

Halloween Bark

Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.

Check out this recipe

Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.

Check out this recipe

Creepy Halloween Spider Cupcakes

Creepy Halloween Spider Cupcakes are easy to make & the perfect addition to your Halloween party menu. An easy way to add some spooky food to the party.

Check out this recipe

Monster Bark

Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!

Check out this recipe

Mummy Shortbread Cookies

Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

Check out this recipe

If you love this recipe for Halloween Oreo Pops as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Halloween Oreo Pops

Halloween Oreo Pops area quick and easy chocolate-covered decorated Oreo cookie recipe that is fun for the kiddos and quite tasty too.

Prep Time20 minutes
Chill2 hours
Total Time2 hours 20 minutes

Course: Dessert
Cuisine: American
Keyword: chocolate, halloween, oreo

Servings: 27 cookies

Ingredients
1 pkg Halloween Double Stuffed Oreos 1.25 pound package
1/2 bag purple candy melts
27 Popsicle sticks
chocolate jimmies
black edible glitter flakes
green baking sugar sprinkles

Instructions
Line a baking sheet with parchment & set aside.
Insert the Popsicle sticks into the Oreos carefully so you don't separate them.
Place your candy melts in a microwave-safe bowl & heat at 50% for 1 minute at a time. Stirring in-between.
After the first minute add food color if using white candy melts. Stir. Continue heating.
Once the chocolate has melted, start dipping the cookies in the melted chocolate until adequately coated.
Immediately sprinkle with desired decorations & set on the prepared baking sheet to cool and set.
Once you have completed all the cookies you wish to make, place the baking sheet in the refrigerator for at least 2 hours to help set the chocolate.
Once the chocolate has set the cookies can then be stored at room temperature.

Pumpkin Spice Rocky Road Brownies

By Kleinworth & Co 16 Comments

So I had a little fun at the store the other day. I found the Pumpkin Spice Marshmallows that are out for the season. YAY!!! I have been seeing them around & knew I wanted to try them. I have a serious marshmallow obsession. I grabbed a bag & did a little happy dance there in the isle. It was all I could do to NOT buy all the other flavors they had available there too. I knew exactly what I was going to do with these though. You guessed it…. I love Yummy Bar Recipes!

Pumpkin Spice Rocky Road Brownies

Brownies topped with melted pumpkin spiced marshmallows, chunks of milk chocolate & slivered almonds. YUM!

Just look at all that gooey goodness!!! Seriously!!!

Oh & the spice flavor- to DIE for with the chocolate. I’m tellin’ ya’ !!

Print Recipe

Pumpkin Spice Rocky Road Brownies

Ingredients
1 batch of your favorite brownies
1 bag pumpkin spice marshmallows
1 cup chocolate chunks I bought mine in large bulk & just chipped off pieces
1/2 cup slivered almonds

Instructions
Bake your brownies according to package directions in 10x10 square pan
When you remove baked brownies from oven turn on your broiler
While your broiler is getting hot, arrange all of the marshmallows on top of the brownies
Sprinkle chocolate chunks & almonds on top
Broil about 3-5 minutes or until marshmallows begin to brown - watch close, don't let them get too toasty
Remove & allow to cool a bit before serving.

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

To see where I am linking today- visit HERE

Subscribe to Kleinworth & Co.

Halloween Oreo Cookie Butter Popcorn

By Kleinworth & Co 14 Comments

Today I wanted to share with you a super simple Halloween treat that everyone goes crazy for.

I had originally shared this over at Reasons to Skip the Housework but I wanted to be sure to share here too in case you missed it.

Halloween Oreo Cookie Butter Popcorn

I adapted this from my White Chocolate M&M Popcorn I made back in July. The family has been begging me to make it again with the festive fall candies but I wanted something a little different. I used the super fun Halloween Oreo’s instead. I love the pop of the dark cookie against the orange filling with the popcorn. The kids love it & it’s so YUMMY!

Oh my goodness- I could eat the whole batch in one sitting.

More Delicious Popcorn Recipes

Homemade Kettle Corn

Homemade Caramel Popcorn

Minty Shamrock M&M Popcorn

Cinnamon Toast Crunch Popcorn

White Chocolate M&M Popcorn

Candied Disney Popcorn

Christmas Popcorn

Print Recipe

Halloween Oreo Cookie Butter Popcorn

Ingredients
1 bag microvave popcorn popped - 3-3.5 ounce bag
1-2/3 cup white chocolate chips
1/3 cup Chocolate Chip Cookie Butter
1 tbsp shortening
12 Halloween Oreos - roughly chopped

Instructions
Pop your popcorn & pour into large bowl- set aside
In double boiler- combine white chocolate chips, cookie butter & shortening
Heat & stir until completely melted, combined & liquefied.
Remove from heat & carefully pour over popcorn - toss quickly to coat & combine
Add in Oreos- continue to toss to coat & incorporate.
Store in airtight container at room temperature for 24-48 hours.

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

To see where I am linking today- visit HERE

Subscribe to Kleinworth & Co.