DESSERT

Halloween Oreo Cookie Butter Popcorn

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.

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Banana Blondies

By Kleinworth & Co Leave a Comment

Chewy and fudgy Banana Blondies with ripe bananas, chopped walnuts, white chocolate chips, and a touch of vanilla. An easy sweet breakfast or afternoon snack.

This easy recipe makes gooey and moist banana blondies packed with mashed bananas and vanilla flavor, but I added my own twist: hazelnuts and chocolate chips.

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JELL-O® JIGGLERS Pumpkins ~ Halloween Party Snacks

By Kleinworth & Co 24 Comments

There are some things in this world that bring instant happiness in my world. One of those things is JELL-O®. I will never forget the first time my youngest tried JELL-O®. She looked at me & said “WOW mom – this sure is bouncy!” That cracked me up & made me really take notice of just how fun JELL-O® is for all ages.

As you have seen, I have been planning a little Halloween Party of sorts here for the kids & their friends before the trick-or-treating starts. I have been testing out all sorts of recipes to serve. I decided that since JELL-O® is so much fun & so versatile- I would get a little creative with the JELL-O® JIGGLERS for some really great Halloween Party Snacks.

JELL-O® JIGGLERS Pumpkins

After viewing the recipe page & seeing all the super cute Halloween themed JELL-O® JIGGLERS

I was inspired to twist things up a little bit & make these Pumpkins.

I also made some regular JELL-O® in Grape & Lime & layered it in these jars with some Whipped Cream & Gummy Worms.

I then topped them with some Pumpkin shaped regular JELL-O® JIGGLERS I cut with a cookie cutter.

How fun is that?? My kids are over the top excited to share these with their friends come Halloween.

They had such a great time helping me with making them too.

That’s the best part- we had some really great family time while playing & creating.

Just make your JELL-O® JIGGLERS to the directions found HERE.

Then remove & add a Pretzel for the stem & some Piping Gel to draw the faces.

Don’t you think these are so cute?? They just make me so HAPPY! I’m practically squealing. 🙂

You MUST make some for yourself!

My inspiration – MMMMonster JIGGLERS–

There are also some great recipes for Creepy Crawly JIGGLERS, Halloween Cat Eyes JIGGLERS & Halloween JIGGLERS Hands.

This post brought to you by Jello, making Halloween more wiggly for everyone.

Check out more Halloween recipes here: JELLO.com/recipes.

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

To see where I am linking today- visit HERE

Frosted Apple Pie Breakfast Cake

By Kleinworth & Co 13 Comments

As we are coming to the end of the fresh produce season here, I am spending lots of time visiting the farm down the road picking up apples 40 pounds at a time. I’m canning as many jars of applesauce, apple pie filling & apple butter as I can to see just how long it will take me through the cold months here. At the same time I am using some of those things in my baking for the kids & their breakfast. This time I decided to use some of that apple pie filling & make them a frosted breakfast cake. Rarely do I add the frosting for them but this one just seemed like the right recipe to do just that.

Frosted Apple Pie Breakfast Cake

This has the perfect blend of cinnamon & apple. You know my son & his obsession with all things cinnamon was loving this.

Print Recipe

Frosted Apple Pie Breakfast Cake

Ingredients

1/2 cup 1 stick butter -softened
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla
2 large eggs
1 tsp baking soda
1-1/2 cups all-purpose flour
1 tsp cinnamon
1/2 cup homemade cinnamon brown sugar applesauce
2 cups apple pie filling

Glaze

1 cup confectioners sugar
1-2 tbsp milk

Instructions

Preheat oven to 350 degrees
Spray 9x13 pan with cooking spray - set aside
Beat butter & sugars together until creamy. Add eggs & vanilla- beat.
Add in baking soda, flour - slowly beat into mixture
Stir in applesauce & apple pie filling until well combined.
Pour into prepared pan.
Bake 50-55 minutes or until toothpick test is clean.
Cool 20 minutes on wire rack in pan.
Whisk together glaze ingredients in small bowl & pour over cake.
Allow glaze to harden before serving.
Store in airtight container in refrigerator for up to 3 days.
Microwave 30 seconds before serving.

It’s a great fall recipe that your family will love to have in those cool crisp mornings.

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Chocolate Gingerbread Cookie Bars

By Kleinworth & Co 11 Comments

Remember last week when I shared with you my Caramel Gingerbread Ice Cream Cake? Well I used my favorite recipe for Chocolate Gingerbread cookies to make that. I wanted to share that recipe with you all here today because I love you guys & I know you will really LOVE these cookie bars. Plus- you won’t believe just how simple they are. You know how I love simple- right?!

Chocolate Gingerbread Cookie Bars

These are the perfect combination of chocolate & gingerbread. Neither flavor overpowers the other.

Soft & chewy- oh so yummy??

Come on over & share a couple with me over coffee?? There are plenty for all. 🙂

Print Recipe

Chocolate Gingerbread Cookie Bars

Ingredients

Cookies

2-1/2 cups All-Purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp ginger
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp pumpkin pie spice
1/2 tsp coarse sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 sticks salted butter 3/4 cup
3/4 cup packed brown sugar
1 large egg
1/3 cup molasses
1 tbsp chocolate jimmies

For Glaze

1 cup confectioners sugar
1-2 tbsp milk depending on how thick or thin you want it

Instructions

Preheat oven to 325 degrees
Whisk flour, cocoa, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, baking soda & baking powder in bowl.
In mixer- beat butter & brown sugar with paddle attachment until well combined & fluffy.
Beat in eggs & molasses.
Reduce speed to low & add dry mixture
Beat until well combined & pulled away from sides of bowl
Gather & press flat onto cookie sheet- making a smooth layer. (you will have one large cookie rectangle)
Score cut marks into the dough with a butter knife.
Sprinkle with chocolate jimmies
Bake for 10 - 12 minutes
Remove & allow to cool in pan on wire rack.

Add Glaze

Whisk glaze ingredients in small bowl & pipe on with pasty bag & small fine tip.

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Caramel Gingerbread Ice Cream Cake

By Kleinworth & Co 19 Comments

Do you feel that sense of togetherness this time of year? When you think about family moments, do they center around food? I know a lot of my family memories are jogged by certain triggers, many of them food. Whether it be a smell, a flavor, a moment shared with my kids that is similar to one I had as a child- they are all so great & they all come flooding back & give me smiles.

I love creating memories like that with my kids. I want them to remember the times we spend in the kitchen. I want them to taste something when they are adults & remember something we did together & smile about it. One thing I am trying to do is bring back old family recipes & combine them with things I love to make new family favorites & great memories for the kids.

If you ask my kids what foods I love- they would definitely say Ice Cream. Not just any Ice Cream though. When I am looking for Ice Cream I want something that tastes amazing, wholesome ingredients, variety of flavors, creamy texture & makes me feel special. I think that’s part of the experience. So I decided to take one of my favorite cookie recipes & combine it with one of my favorite Dreyer’s Slow Churned flavors – Caramel Delight & make a treat that we will be making for years to come.

Caramel Gingerbread Ice Cream Cake

Print Recipe

Caramel Gingerbread Ice Cream Cake

Ingredients

1 carton Caramel Delight Dreyer's Slow Churned Ice Cream
15 Chocolate Gingerbread Cookies
Chocolate Syrup
Chocolate Jimmies
Slivered Almonds
Cherries opt

Instructions

Start by letting your Dreyer's Slow Churned Ice Cream soften on counter about 5-10 minutes
Using a loaf pan, start laying your cookies in the bottom of your pan for your first layer
Put several scoops of Ice Cream on your cookies & smooth out to a flat layer
Add another layer of cookies over your smoothed Ice Cream
Add another layer of Ice Cream
Cover & place in freezer several hours to firm up.
Remove from freezer & run sides of your dish under water to warm up enough to release
Run a knife along the sides to help release the Ice Cream & invert on to serving plate
Drizzle chocolate syrup over the top
Sprinkle with chocolate jimmies & slivered almonds
Add cherries
Return to freezer about 30 minutes to firm again after decorating to firm any Ice Cream that may have melted during this process.
Enjoy

This was a HUGE HIT! We will be making this for many holidays here in the near future. I prefer the Dreyer’s Slow Churned for this not only because of it’s creamy texture but because it’s Slow Churned it makes it HALF THE FAT and 1/3 FEWER CALORIES than regular ice cream.

Don’t miss the seasonal flavors Pumpkin & Peppermint this time of year.

Connect with Dreyer’s

I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own..

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Jack-o’-Lantern Candy Corn Apples

By Kleinworth & Co 11 Comments

Good Morning!! Hope you all are having a fabulous week.

This past week I was trying to think of ways to use up all these apples I have around here. I wanted to do something different for the kids & yet keep it relatively healthy. Sooooo- I started by taking some of my largest apples & cutting them into slices to get the shape of the apple. Then I added the peanut butter but I still wanted it to be more fun. Then I had an idea to use the candy corn & make these…

Jack-o’-Lantern Candy Corn Apples

The kids loved them- even if they are a bit old for playing with their food. I know they like apples & peanut butter.
But adding candy corn- what’s not to like?

No need for a recipe here- just apples, peanut butter & candy corn in the shape of a Jack-O’-Lantern.

Simple, quick & so much fun for the kids.

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Game Day Bites

By Kleinworth & Co 7 Comments

For an easy game day tailgating snack as part of a sponsored post for Collective Bias®

I made these Game Day Bites using MARS Snickers & Milky Way Bites for my family.

Do you love tailgating? Do you love sporting events? Do you love going to your favorite event with some great snacks to make the experience just that much more fun? I totally do. I love Yummy Bar Recipes! I am a HUGE College & Pro football fan & I LOVE NASCAR. We have not had the opportunity to go to a football game in a while but when we would head to the NASCAR track in Vegas we loved enhancing the party atmosphere with great snacks. Being a HUGE Kyle Busch fan – I regularly purchase & use MARS products in support of my favorite driver. So you can imagine how excited I was when I had the opportunity to work with MARS & Collective Bias® Social Fabric® Community to make a new tailgating recipe using MARS Snickers & Milky Way Bites.

I new I wanted something quick, simple & easy to transport to the track. I also wanted something that people could grab & walk around with that didn’t require a plate. Knowing that we typically get up before the sun to get to the track- I knew whatever I made had to still taste great if made the night before. So I decided on these Game Day Bites. I took my cake bar recipe, twisted it a little & then doubled the whole thing for extra yumminess.

Game Day Bites

You need cake mix, butter, evaporated milk & 1 cup Snickers Bites & 1 (8 oz) bag Milky Way bites.

Preheat your oven to 350 degrees & coat your 9×13 glass pan with cooking spray.

Put your cake mix, butter & evaporated milk in your mixer & beat well until it is thoroughly combined.Add in 1 cup of the Milky Ways bites & beat in on high.

Spread out 3/4 of batter in prepared pan. Bake 10 minutes.

Pull out of oven & sprinkle on 1 cup Snickers Bites & remaining Milky Way Bites.

Drop remaining batter on top – do not spread out. Return to oven.

This is what it looks like up to this point.

Bake 40-45 minutes – until toothpick test is mostly clean. Cool completely before cutting.

These are so tasty. A cross between cake & brownies with the nougat & caramel of the bites melted throughout. OH MY!

You can download this coupon to pick up your own MARS Snickers & Milky Way Bites

Print Recipe

Game Day Bites

Ingredients

2 - devils food cake mix
12 ounces evaporated milk
1/2 cup 1 stick butter - melted
1 cup MARS Snickers Bites
1 8 oz bag MARS Milky Way Bites

Instructions

Preheat oven to 350 degrees & spray a 9x13 glass baking pan with cooking spray. Set aside.
Mix cake mix, evaporated milk & melted butter in mixer beating well.
Add 1 cup Milky Way bites & beat well to break them up a bit.
Transfer 3/4 of batter to prepared pan & spread out flat in bottom as best you can. It's very sticky.
Bake 10 minutes - pull out.
Top with Snickers Bites & remaining Milky Way Bites.
Drop remaining batter on top- do not spread out.
Return to oven & bake another 40-45 minutes
Check with toothpick test- should be mostly clean.
Remove & allow to cool completely before cutting.
Store at room temperature in airtight container.

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Salted Caramel Pumpkin Spice Pudding

By Kleinworth & Co 11 Comments

Good Morning! I’m still visiting with my family who is in town. Life is crazy full at the moment & I’m certainly ready for some comfort food. I don’t know about you- but flavors like salted caramel top my list for comfort. Add in there a little pumpkin spice & it just screams fall for me. I have about a million different things I was going to make but I kept coming back to the idea of salted caramel pudding. But I really wanted to make it more fall like- especially since I don’t do a lot of recipes with actual pumpkin in them. But I do love pumpkin spice- so I came up with…

Salted Caramel Pumpkin Spice Pudding

The salt mixed with the rich flavors of caramel & pumpkin spice is the perfect blend.

Print Recipe

Salted Caramel Pumpkin Spice Pudding

Ingredients

4 tbsp salted butter
1 cup packed brown sugar
3 cups milk- room temp separated
1 tsp sea salt
1 tbsp flour
2-1/2 tbsp corn starch
2 eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice

Instructions

Measure out your milk - 2 cups & 1 cup.
Set aside your 2 cups of milk.
Mix flour & cornstarch to the 1 cup of milk - whisk to combine well. Set aside.
Crack your eggs into a separate bowl- whisk & set aside.
In heavy saucepan, melt butter.
Add brown sugar & cook on med until it caramelizes.
While you are whisking this butter/brown sugar mixture- gradually pour in your 2 cups of milk.
Continue to whisk & cook until it bubbles & thickens.
Stir in your remaining milk/flour/cornstarch mixture & whisk well until thickened.
Ladle out 1 cup of your pudding mixture & slowly whisk into your beaten eggs to temper. Whisk until fully blended.
Slowly pour egg mixture into pudding & whisk until well blended.
Cook for 2-3 minutes on med.
Remove from heat & whisk in vanilla extract & pumpkin pie spice.
Pour into individual serving bowls & cover with plastic wrap- laying the wrap directly on the pudding to keep a film from forming.
Refrigerate to firm up at least several hours before serving.
Sprinkle with additional sea salt for serving.

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Cookie Butter Rolo Oat Bars

By Kleinworth & Co 6 Comments

Remember when I made the Chocolate Chip Cookie Cookie Butter?? I mentioned that I would probably make it in bulk & store it in the fridge for future recipes. Well- I did do that & so today I bring you the first of probably many more recipes using that cookie butter. Oh heavens- it’s so amazing. Taking chocolate chip cookie flavored buttery spread & using it to make other treats- really… it doesn’t get any better. So this time I made…

Cookie Butter Rolo Oat Bars

Such an easy little treat to whip up- no one will ever know that it took you less than 30 minutes (including the 20 minutes in the fridge)
It’s a great use for that Chocolate Chip Cookie Butter that I know you made after I posted it 🙂

Print Recipe

Cookie Butter Rolo Oat Bars

Ingredients

2 cups oats
1 cup shredded sweetened coconut
1-3/4 cup Chocolate Chip Cookie Cookie Butter
1 cup chopped Rolo candy - roughly chopped
1/2 cup toffee bits

Instructions

Line square pan with parchment- give a light spritz with cooking spray & set aside.
Combine your oats & coconut in your mixer & fold together
Warm your cookie butter in microwave for about 20-30 seconds to make it more of a liquid.
Pour into your oat/coconut mixture - mix on low until completely combined
Fold in Rolos
Transfer to prepared pan- spread out & flatten
Top with toffee bits
Add additional coconut if desired
Place in freezer for 20-30 minutes to firm up
Remove & cut. Serve
Store in airtight container in refrigerator.

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Candy Corn Cookie Dough Brownies

By Kleinworth & Co 22 Comments

Don’t miss my Fall Table Setting I’m sharing over at Design, Dining & Diapers today.

I don’t know about you- but one thing I really look forward to this time of year is candy corn. I LOVE IT! It usually doesn’t last long enough in this house to make it into recipes. But I was really good & used all self control this time because when I bought it- I had this recipe in mind. I knew that the mix of the brownies, the dough & the colors of the candy corn would make the perfect Fall/ Halloween treat.

Candy Corn Cookie Dough Brownies

I thought I might hold off on the Halloween type posts until at least October 1st. But I just couldn’t help myself with this one.

The thought of it kept swirling around in my head & the craving just got stronger & stronger.

The heat made a week long return after we had such fall like temps.

But I ran the oven anyway because I just couldn’t wait any longer to make these.

Oh my- so decadent. One with a tall glass of milk will take care of any brownie, cookie dough or candy corn craving you might be having.

Print Recipe

Candy Corn Cookie Dough Brownies

Ingredients

Your favorite brownies - baked & cooled boxed or homemade
3/4 cup butter 1-1/2 sticks
3/4 cup sugar
3/4 cup brown sugar
1-1/2 cups all-purpose flour
2 tsp vanilla extract
3 tbsp milk
1/4 cup mini chocolate chips
1 cup candy corn

Instructions

Bake your brownies & allow to cool to room temperature.
For the dough- beat butter & your sugars in mixer bowl until well combined.
Add in your flour, milk & vanilla. Beat until combined- don't over beat.
Fold in mini chocolate chips
Spread out in even layer over the top of your brownies.
Scatter your candy corn over the top & press in
Cover & refrigerate several hours before cutting.
Cut while cold & remove from pan. (I recommend close to bite size- not large pieces)
Allow to come close to room temperature before serving.
Store in air tight container for several days.

Notes

**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture.

Take these to your next pot luck or gathering. They will be the first dish that runs out- I promise.

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Chocolate Chip Cookie Dough Sandwich Cookie

By Kleinworth & Co 16 Comments

What’s more comforting than a chocolate chip cookie?? How about cookie dough? Do you like eating cookie dough- but do you worry in the back of your mind that it has raw eggs in it?? I so do! I could eat the whole thing & not even bake cookies. Sometimes I would buy the pasteurized eggs for my cookie dough just so I could eat it- especially when I was pregnant. But now I have this recipe for eggless cookie dough. This is not for baking!!! I have not tried it but I don’t think it would bake like regular cookies should.

Anyhow- in the middle of the night I woke up with the idea to take the “safe” cookie dough & use it as a filler for chocolate chip cookies made into a cookie sandwich. I mean really- it’s like chocolate chip cookie overload. What’s not to like??!! Everyone in my house was stoked when I put these together & they were gone in a flash. I mean- the poor guys at the station have been missing out on some serious goodies because they never last long enough to make it over there.

So I’m not sharing my actual cookie recipe. That one I have not even shared with my own mother.

I’m even debating if I will share it with my kids before they leave the house. I may take it with me to my grave. We will see.

Buuut- I am sharing the “safe” cookie dough for you to use with your own favorite chocolate chip cookies.

Print Recipe

Chocolate Chip Cookie Dough Sandwich Cookie

Ingredients

2 dozen of your favorite chocolate chip cookies
3/4 cup 1-1/2 sticks butter
3/4 cup brown sugar
3/4 cup sugar
3 tbsp milk
2-1/2 tsp vanilla extract
1-1/2 cups all-purpose flour
1/4 cup mini-chocolate chips

Instructions

Beat butter, brown sugar & sugar in mixer until creamed.
Add milk, vanilla & flour - beat until combined
Fold in your chocolate chips.
Spread like frosting on one cookie & top with another- that simple.
Store in refrigerator. Let come to room temp before serving.

Notes

YUM!! Right??!!! Go make some & let your eyes roll to the back of your head with each bite.

Looking for more great treats?

Hot Chocolate Mix

Dark Chocolate Pistachio Fudge

To see where I am linking today- visit HERE

Chocolate Chip Cookie Cookie Butter

By Kleinworth & Co 20 Comments

Have you all seen the rage over Biscoff lately?? I totally get it. It’s ground up cookies made into a spread. What’s not to like?!

I went to the store to finally pick some up & get my bake on. I found this itsy bitsy little jar for about $8. Ummm- no. It would take the entire thing to make one recipe. There was no way I could justify that to the hubs. Sooooo I remembered seeing someone do a Snickerdoodle Cookie Butter recipe & thought that might be a good substitute. I stuck it in the back of my head for another day.

Well- the hubs had sweet talked me into making Chocolate Chip cookies the other day & there they were sitting on the counter. They were begging me to try something different with them. So I made

Chocolate Chip Cookie Cookie Butter

Seriously!!! I can’t get enough.

Print Recipe

Chocolate Chip Cookie Cookie Butter

Ingredients

1/2 cup chocolate chip cookies- crumbled into small pieces
1/4 cup canola oil
2 tbsp water
1/2 cup + 1 tbsp confectioners sugar more or less depending on the thickness you desire
1/8 tsp vanilla extract

Instructions

Pulse cookie crumbles in blender
add in oil, vanilla & water- pulse
add confectioners sugar - pulse until completely combined & smooth
Transfer to airtight container- store at room temperature for 3-4 days.

Oh my word- this is SO GOOD. It’s like spreading a chocolate chip cookie on my toast. Sigh…….

You may or may not see more recipes using this in the future. 🙂 Just sayin’

Thinking about making it in bulk.

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

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Caramel Pear Cobbler Bars

By Kleinworth & Co 13 Comments

Today is 9/11. Today is a difficult day for our family. Having a hubs in the fire service on that day was a tough one. The 343 were his brothers just like every other firefighter in this great nation. 9/11 is a solemn day- one to stop & reflect on just how great this country is, how vulnerable we can be & to cherish every single day because sometimes some crazy things happen- things that you would never dream could be possible. Those things change people, lives, families & nations – forever.

Because this is a day where I just want to curl up on the couch with my babies & do nothing else but watch coverage of what happened that day- I thought I would need some comforting sweets to snack on. I figured that a nce warm cobbler full of cinnamon would do the trick. I had been mulling over different cobbler ideas all summer but I just never wanted to use my berries that I had for any cobbler recipes. Buuuuut now- since I already had a ton of pears & I had pear pie filling & caramel on hand- I decided to make these cobbler bars.

Caramel Pear Cobbler Bars

I love Yummy Bar Recipes!

Oh my- they are better than I can even describe & exactly the comfort food I was after. They were also so incredibly simple. Do you see a theme here?? I try to do my best to keep the steps to just a few & not make things too complicated around here. I like simple recipes & so figure with everyone being so busy these days- I’m sure you do too. On days like today- who wants to slave away in the kitchen. Quick & simple is key.

Print Recipe

Caramel Pear Cobbler Bars

Ingredients

1/2 cup butter- softened
1 cup sugar
2 eggs
1/2 tsp vanilla
1/8 tsp almond extract
1-1/2 cup all-purpose flour
1/2 tsp salt
10 ounces Pear Pie Filling
1/2 cup Caramel/Dulce de Leche

Instructions

Spray 8x8 corning ware pan with cooking spray- set aside
Preheat oven to 350 degrees
Beat butter & sugar in mixer
add eggs - beat
add extracts- beat
add in flour & salt - beat
Scrape down sides & beat 30 seconds longer.
Spread 3/4 of batter into bottom of prepared pan
top with pear pie filling
drop remaining batter on top- do not spread
Bake 45-50 minutes- or until toothpick test is clean.
Cool on wire rack
Drizzle with caramel before serving.

Whip up a batch- tell your babies you love them & curl up with a couple of these & a blanket.

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

To see where I am linking today- visit HERE

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Caramel Pear Turnovers

By Kleinworth & Co 25 Comments

Today some my my dearest blogger friends have joined me for this month’s Recipe Round-Up. We are all posting our Best Fall Recipes. My friends have really pulled out all the tricks this month & have shared some really awesome recipes for the fall season. I’m so excited to try them all. At the request of the hubs- I decided to share with you today this super quick & tasty breakfast recipe.

Caramelized Pear Turnovers

Since I already had the filling & caramel in my fridge- (I always keep them both on hand this time of year for quick recipes)
it made these turnovers really quick to make & enjoy right away.

Other Sweet Pastries

Strawberry Napoleons

Cruffins

Churro Twists

Raspberry Pastry Twists

Print Recipe

Caramel Pear Turnovers

Ingredients

1 sheet frozen puff pastry - thawed
1 egg white
1 tbsp water
3/4 cup pear pie filling
1/2 cup Caramel/ Dulce de Leche

Instructions

Preheat oven to 400 degrees
Lay out your puff pastry sheet on parchment
Cut into 6 squares
Combine water & egg white & whisk lightly with fork.
Brush egg wash on edges of puff pastry
Add spoonfuls of pear pie filling on one half of each square.
Fold over pastry dough to cover filling & crimp down with a fork.
Transfer to ungreased baking sheet.
Bake 14-20 minutes - or until puffed & golden brown.
Transfer to wire rack.
Add your caramel to pastry bag & pipe on over the top of each turnover.
Serve warm.

I’m sharing this as part of our September’s Recipe Round-Up. Want more Fall Recipes???

Apple Cake with Brown Sugar Glaze from Let’s Dish

Chocolate Peanut Butter Caramel Pretzel Poppers from Reasons to Skip the Housework

Apple Ginger Cocktail from One Martini at a Time

Apple Fritters from In the Moment With

Rosh Hashanah Apple Cake from Random-osity

Apple Pumpkin Muffins from Joyful Healthy Eats

Chocolate Pecan Pie Granola from Little by Little

Crock Pot Tuscan Bean Soup from Mostly-Homemade Mom

Apple Cupcakes with Salted Caramel Frosting from Nap-Time Creations

*This post is sponsored by Pillsbury & Linqia. All thoughts & opinions are my own.

I love Yummy Bar Recipes! I don’t know about you but it seems like everyone I talk to has an issue with gluten. It’s more & more prevalent & there are more & more products on the market that are gluten free. I know that while I don’t always cook gluten free- when I do, we all feel better around here. So I have been doing my best to be more conscious about what our foods have in them – which is part of why I have been so focused on making the kids breakfast for so long now.

But lately I have been really wanting to make more desserts that are gluten free in hopes that the hubs will want to eat more of what I make instead of having to pass on all the goodies. So this time I made Gluten Free Chocolate Strawberry Gooey Bars. Oh they turned out so tasty & you would never know they are gluten free. Just goes to show you that gluten free doesn’t mean flavor free or no dessert.

Gluten Free Chocolate Strawberry Gooey Bars

Did you know that Pillsbury now has it’s first-ever gluten free cookie dough, pizza dough & pastry/pie dough?? I was pretty stoked to find that out & even more thrilled to try it out. I know that many moms don’t have time to make cookies & other treas from scratch & often buy the ready made doughs & crusts. Before now that meant that those with a gluten intolerance couldn’t eat them. Now they can. So many people now are looking for gluten free solutions for their families & Pillsbury has made eating gluten free easy convenient & delicious. These are all found in the refrigerated aisle of your store. These are so quick & easy to use – virtually no prep time at all.

So to celebrate these new gluten free products from Pillsbury I’m giving away a premium baking set.

Click on this image for more Pillsbury Info

Today I wanted to share my gluten free recipe using this Pillsbury Cookie Dough

Click on Image for more info on this cookie dough.

Print Recipe

Gluten Free Chocolate Strawberry Gooey Bars

Ingredients

1- 14.3 oz container of Gluten Free Pillsbury Cookie Dough
1 cup strawberry preserves (I used the strawberry version of my raspberry marmalade
1/2 cup coconut
1/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup mini marshmallows