Caramelized Pear Pie Filling, a quick & easy dessert canning pears to use in homemade pear pie, or added to any of your favorite fall dessert recipes.
DESSERT
Apple Cake Crumble
Today I’m sharing with you something that was originally a colossal failure. 🙂 At least that was how it happened when I originally tried it out- but …. I was able to turn it into something that I feel is still worth sharing because it was still really yummy.
I created this Apple Bundt Cake & had these grand plans for how beautiful it would be. Unfortunately – I bought this super intricate Nordic Ware Platinum Non-stick Cast Aluminum Fleur De Lis Pan
that is incredibly difficult to gets cakes to separate from. So when I made the purchase I had these ideas in my head that I would be sharing all sorts of beautiful bundt cakes with you. I have yet to get one to release properly & this one I was super bummed out. Buuuuut- I made it into this
that is incredibly difficult to gets cakes to separate from. So when I made the purchase I had these ideas in my head that I would be sharing all sorts of beautiful bundt cakes with you. I have yet to get one to release properly & this one I was super bummed out. Buuuuut- I made it into this
Apple Cake Crumble
and you know- when you put a nice dollop of whip cream on top- it taste divine. Who cares if it’s not all in one slice.
So when it released from the pan you couldn’t really tell what the design was because all the details stuck to it.
I have tried greasing, greasing & flouring, cooking spray & bakers cooking spray.
As you can see- I sprinkled with a little powdered sugar – that tasted pretty good too.
I was able to get at least a couple slices out of it.
Apple Cake Crumble
Ingredients
- 2 cups all-purpose flour
- 2 cups diced apples
- 1-3/4 cup firmly packed brown sugar
- 3/4 cup butter- softened
- 3 eggs
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1-1/2 tsp vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees.
- Generously grease & flour bundt pan.
- In large mixer bowl- combine all ingredients except nuts.
- Beat on high 1-2 minutes- until well combined
- Stir in nuts.
- Transfer batter into prepared pan
- Fill no more than 3/4 full to avoid overflow
- Bake 50-55 minutes- or when toothpick test is clean
- Cool in pan 10 min on wire rack
- Invert on wire rack & remove from pan - allow to cool completely.
- If cake falls apart when removing from pan- break into crumbles in large bowl.
- If cake stays intact- serve in slices if desired
- Store in airtight container for several days
- Serve with a sprinkle of powdered sugar or a little whip cream.
So obviously- if your cake releases beautifully from your pan- feel free to serve in slices with a side of whip cream.If not- make a pretty bowl of crumbled cake & enjoy.
Don’t forget to come back & join me on Mondays for Project 52
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Oatmeal Date Cookies
If you haven’t noticed- this week I’m on a comfort food kick. You know- it must be the season. I’m in this really cozy mood & I just want to make & share all sorts of things that give you warm & fuzzies. : ) I don’t make or share cookies all that often here in this space. I’m not sure why- maybe this season I will work on changing that. As I mentioned yesterday the hubs & I have been in recipe tweak mode & I have been working on shaking up our “usuals” to make them a whole lot more fun. So this time I decided to take the hub’s ALL TIME FAVORITE cookie recipe- Oatmeal Raisin Cookies & turn them into…
Oatmeal Date Cookies
Because … well- I like dates a whole lot more than I like raisins. So now I can enjoy them too. Win- Win!
Oatmeal Date Cookies
Ingredients
- 1-1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup 2 sticks salted butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 tsp molasses
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups old fashioned or quick oats
- 1-1/2 cups chopped dates the kind rolled in nut flour- usually sold next to the other dried fruits
Instructions
- Preheat oven to 375 degrees.
- Combine flour, baking soda, cinnamon & salt in small bowl- set aside.
- Beat butter, both sugars & vanilla in mixer bowl with paddle attachment until creamy.
- Beat in eggs
- Gradually beat in dry mix.
- Stir in oats - then dates.
- Drop by spoonfuls onto ungreased cookie sheet.
- Bake 8 minutes (9 minutes for shiny pan- 10 minutes for crisp cookies) I like mine chewy.
- Cook on baking sheet for 2 minutes.
- Transfer to wire rack to finish cooling.
- Store in airtight container at room temperature for 2-3 days
These are definitely a family favorite & the kind of cookies I find my hubs eating all day long.
They certainly don’t last in this house.
Don’t forget to come back & join me on Mondays for Project 52
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Brownie Chunk Frozen Yogurt
Brownie Chunk Frozen Yogurt -the perfect easy summer dessert. No-bake chocolate treats loaded with brownies makes this no-churn frozen yogurt pure heaven!
Caramel Pear Breakfast Cake
I participated in a campaign on behalf of Mom Central Consulting for Smart Balance.
I received product samples, and a promotional item as a thank you for participating.
I make a lot of recipes- you all know that. Some….okay, most of them are not so healthy. But I have been trying to change that in an effort to make the things we love to eat a little better for us. So when I was asked by Mom Central to check out Smart Balance & their new packaging I was thrilled. We often purchase Smart Balance & love all the different varieties. We use it as a spread mostly but never really used it for cooking & baking. But like I said- I have been wanting to start changing our favorite recipes to make them healthier, so this was the perfect opportunity to push me to do that sooner rather than later.
The samples arrived just in time for me to make the kids’ breakfast. As you know I am going on 6 months of homemade breakfasts for the kids. So the day the Smart Balance arrived I was getting ready to make them some breakfast cake with the abundance of pears we picked up in our co-op basket. So I decided to jump right in & swap the butter for Smart Balance. I’m finding that it’s not just great for the morning toast & oatmeal, but it’s great in this recipe & all the others we have made since it arrived.
I’m really loving the new square tub too. Smart Balance redesigned their round packaging to a square tub to save space in refrigerators & in the store. The 15 oz quantity is the same as before- but the new tub is eco-friendly. It reduces greenhouse gas emissions by 18% – that equals 6,487 newly planted trees each year. Very cool!! For more info on Smart Balances eco-friendly, space saving package redesign- check out their website.
I really do like the square tub- it’s amazing how just changing the shape can save me so much room in my fridge.
Caramel Pear Breakfast Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup Smart Balance
- 1-1/4 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3 pears- peeled & diced
Streusel
- 3 tbsp Smart Balance
- 1/4 c all-purpose flour
- 1/4 cup brown sugar
Topping & Drizzle
- 1/2 cup Caramel/Dulce de Leche
- 1 pear peeled & sliced lengthwise
Instructions
- Preheat oven to 350 degrees.
- Spray 9x13 pan with cooking spray & set aside.
- Combine all cake ingredients (except diced pears) in mixer bowl & beat until smooth batter forms.
- Fold in diced pears.
- Spread into prepared pan.
- Take 1/4 cup of caramel & drop dollops on top of batter. Take a stick or knife & drag though to swirl. Reserve remaining 1/4 cup caramel for serving.
- Add sliced pears to top- laying out across - not overlapping.
- In separate small bowl combine streusel ingredients & mix with fork. This will be more of a creamy paste like consistency - not crumbly.
- Drop in small spoonfuls on top of batter. Do not mix in.
- Bake 45-50 minutes - until toothpick test is clean.
- Cool in pan 45-60 minutes.
- Drizzle remaining caramel over top when serving.
Enjoy!!! This is a huge hit in this house!!
Don’t forget to come back & join me on Mondays for Project 52
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Spiced Apricot Fro Yo Pops
Hi Everyone!!
What a nutty week!! A while back I shared these Spiced Apricot Fro Yo Pops when I was contributing over at Reasons to Skip the Housework. I’m guessing that not all of you popped over to pick up the recipe – or missed the post that mentioned I was contributing over there that day- so I thought I would share it all with you today.
These were so easy & HEALTHY. I didn’t feel at all guilty about giving these to the kids with their lunch or after dinner. They loved them & didn’t mind at all that they were not loaded with sugar or sweeteners. My kids are pretty good about that anyway- they actually like things like broccoli & don’t even like soda. So I wasn’t shocked that they loved these. For my own peace of mind I felt so much better knowing I wasn’t loading them up on junk.
Spiced Apricot Fro Yo Pops
Ingredients
- 2 cups pitted & halved apricots
- 16 oz vanilla yogurt
- 1 tbsp cinnamon/sugar mix
Instructions
- Add all ingredients to blender & puree 1-2 minutes
- Add to pop molds
- Freeze at least 4 hours before serving.
As we move through August I am sure you will be seeing less & less frozen treats & more baked goods.
I have really missed baking & I am really looking forward to doing more of it as the weather cools in the coming weeks.
*Also- today I’m guest posting over at Baby Bump Bundle – head on over & check it out.
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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Game Day Crock Pot Brownies
Do you love game day?? Do you love football??
I absolutely LOVE football & game day is what we all look forward to all week long in our house. Whether it’s college or NFL we REALLY LOVE watching our favorite teams each weekend. I spend all week planning out just what we will make for snacks. Appetizers & munchy, snacky foods are in full spread here. I like to spend my Fridays preparing the house. That means decorating with our favorite team colors & inviting guests over for the game.
What’s on the menu this coming Game Day??These Crock Pot Brownies. So simple- I can whip up the batter- pop them in the crock pot & let them cook while I work on the rest of the goodies.
I love that they cook in the crock pot so I have my oven available for the other things I’m preparing.
Game Day Crock Pot Brownies
Ingredients
- 1-1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder not Dutch processed
- 3/4 tsp baking powder
- 1/2 tsp salt
- 4 medium eggs or 3 large
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup 1 stick salted butter -cubed
- 1/2 cup walnuts opt
- 3/4 cup semi-sweet chocolate chunks roughly chopped
- 1/2 cup sweetened coconut
Instructions
- Line crock pot with parchment paper- spray with cooking spray
- In medium bowl- whisk flour, cocoa, baking powder & salt. Set aside.
- Place chocolate chips & butter in double boiler & heat & stir until melted.
- Remove from heat- stir in sugar until combined.
- Add eggs- whisk well.
- Pour into dry mixture & whisk until well combined.
- Fold in walnuts, coconut & chocolate chunks.
- Transfer to crock pot & smooth. (try to avoid pressing it right up against the sides of the cooker. It's okay to allow the parchment to keep it slightly pulled away from the edges. (this keeps the sides from over-cooking while the center cooks to done)
- Cook for 1 hour 45 min to about 2 hours. Check frequently at this point. Once it gets to a certain point (done in the middle) - burning can happen quickly around the edges.
- Pull out by the parchment & cool on wire rack at least 45 minutes. If you want to serve warm with a scoop of vanilla ice cream- it will still be warm enough in the center to do this. You just want to avoid it being too hot & falling apart when you try to cut into pieces.
*Note – Start cooking on high but reduce to low when you start seeing the sides looking more cooked. They will burn before the center has a chance to finish cooking if you leave it on high the whole time. Since all slow cookers cook a little different it’s hard to say exactly how long this will take or when you should do this. Just keep an eye on it – checking them periodically throughout the process.
As everyone is arriving I prepare the snacks while we chat & watch kick off. I like to put the brownies in the crockpot around kick off time. OMG-the smell through the house is heavenly & by the time we reach the really heated part of the game- the brownies are done & everyone is happy. You have got to give them a try. No one will believe they were cooked in your crock pot.
So that’s how we spend our weekends in the fall.
What’s a creative way you prepare for game day??
This post contains some affiliate links. Click here to read my full disclosure policy.
Looking for more yummy bar recipes like these Candy Bar Bites?
Peanut Butter Seven Layer Bars
Don’t miss these great ideas from these bloggers….
Six Sisters’ Stuff – Cake Mix Peanut Butter Bars
Chef in Training – Ooey Gooey Cake Mix Bars
**Disclosure: This post was originally sponsored by Tide through their partnership with Circle of Moms.
While I was compensated to write a post about Tide Plus Febreze Freshness Sport, all opinions are my own.
To see where I am linking today- visit HERE
Dulce de Leche Banana Blueberry Pie Bars
*Disclosure: This post is sponsored by Pillsbury & Linqia. All opinions are truthful & my own.
I have been meaning to do more recipes with blueberries all season. I love Yummy Bar Recipes!
I had one more Pillsbury product to try out – the pie crust. But you know the problem- I’m trying to not run the oven while it’s hot outside. Sooooo- I decided to see how this Pillsbury Gluten Free pie crust would do in the slow cooker. You know- for not having a recipe to follow- I was actually really happy by how great it turned out. Good thing I wrote down what I did so I can do it again- because the family loved these Dulce de Leche Banana Blueberry Pie bars.
The crust was so buttery & flavorful.
Oh yes- it was ooooey, gooey goodness all over the place.
Dulce de Leche - Slow Cooker Method
Ingredients
- 1 can Sweetened Condensed Milk
- Canning Jar
Instructions
- Transfer your sweetened condensed milk into whatever size canning jar you desire-
- (1 can + 1 mid-sized jar or 1 can + 2 small jam jars)
- Place lids on tight!
- Place in slow cooker & cover with water.
- Cook on high 4-6 hours or until it becomes the desired color you are after.
- Remove carefully & Allow to cool on wire rack 1 hour.
- Serve hot or store in refrigerator for 2 weeks.
Don’t forget I’m giving away a premium baking set from Pillsbury.
Click on this image for more Pillsbury Info
Use this to try my SUPER SIMPLE gluten free recipe using this Pillsbury Pie Crust
Click on Image for more info on this pie crust.
Excited to start baking, but need a few recipes to get going??
Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten free dough.
TO ENTER: Visit Pillsbury for gluten free recipe inspiration.
Then come back & leave a comment below or on one of my upcoming Pillsbury posts to be entered to win.
Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?
We want to hear your stories & recipe ideas!!
Good Luck!
Don’t miss my guest posts today
I’m sharing at Life n’ Reflection
and I’m also sharing these Watermelon Lime Sorbet Pops at Just us Four
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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Frozen Mocha S’Mores Overload
Happy National S’Mores Day!!!
I have been meaning to make s’mores literally ALL SUMMER LONG!! I kept putting it off until I was asking Jessica what she thought about for the theme for our August Recipe Round-Up. She mentioned that today would be National S’Mores Day so I figured that was the perfect excuse I needed to make something s’mores related. Most of the time I try to not go completely over the top with my recipes. I don’t like to add too much usually. But this one was just calling me to do go overboard. So I created…
Frozen Mocha S’Mores Overload
It’s certainly overload & Ah-Maz-Ing. One of those things that you want to be sure to have a lot of people around to help you eat it because you don’t want this sitting in your house with only you to eat it. Yep- 100% sinful. But OH SO worth it!
I will be sharing my recipe for this mocha ice cream soon- stay tuned.
Frozen Mocha S’Mores Overload
Ingredients
- 1 brownie mix- prepared to pkg instructions
- 2 qts mocha ice cream
- 1 sleeve graham crackers + more for sprinkles
- 1 stick butter
- 2 jars marshmallow creme
- 2 oz block chocolate - roughly chopped
Instructions
- Prepare brownie mix & pour into greased 10" spring form pan.
- Melt butter in glass dish & add crumbled graham cracker- mix until butter is absorbed & moist.
- Add to top of brownie batter & spread out.
- Bake brownies to pkg instructions- remove & cool completely.
- Once brownies are cooled- scoop mocha ice cream on top- smooth out & press to combine scoops.
- Top with marshmallow creme- spread to cover.
- Sprinkle with roughly cut chocolate pieces & additional graham cracker pieces
- Freeze overnight to firm up.
- When serving- cut with a hot blade knife.
- Drizzle chocolate syrup over top before serving each piece.
This really is something you have to try at least once in your life- I promise you that.
I’m sharing this as part of our August Recipe Round-Up. Want more S’Mores Recipes???
Chocolate Bananas Foster S’Mores from Let’s Dish
S’Mores Chocolate Chip Cookies from The Taylor House
S’Mores Martini from One Martini at a Time
Frozen Mocha S’Mores Overload from Kleinworth & Co.
Peanut Butter S’Mores Spread from In the Moment With
Peanut Butter & Banana Boat S’Mores from Random-osity
Mini S’Mores Cups topped with Raspberries from Joyful Healthy Eats
S’Mores Monkey Mix from Little by Little
S’Mores Cookies from Mostly-Homemade Mom
Do you want to participate in future Recipe Round-Up’s & join in on the fun??
email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.
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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Gluten Free Chocolate Strawberry Gooey Bars
*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.
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.
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
Instructions
- Preheat oven to 350.
- Spray glass 9x13 pan with cooking spray
- Add cookie dough to pan & press around to flatten & cover bottom
- Add preserves & spread out in thin even layer
- add coconut, then chocolate chips (both), then marshmallows
- Bake 25-30 minutes until brown on bottom.
- If it's not quite toasted enough on top- broil for a couple minutes.
- Store in air tight container for 2 days in refrigerator.
The homemade preserves are gluten free, coconut, chocolate chips & marshmallows are all naturally gluten free as well. Yippee!!
Excited to start baking, but need a few recipes to get going??
Check out the Pillsbury Gluten Free Dough site for delicious & easy recipes to make with all three varieties of gluten free dough.
Over the next couple weeks I will be sharing more gluten free recipes using the new Pillsbury doughs.
TO ENTER: Visit Pillsbury for gluten free recipe inspiration.
Then come back & leave a comment below or on one of my upcoming Pillsbury posts to be entered to win.
Just answer the question: What exciting possibilities will Pillsbury Gluten Free Dough bring to your life?
We want to hear your stories & recipe ideas!!
Plus you will have 2 more chances to enter to win that AWESOME premium baking set.
Good Luck!
Be sure to check out my guest post today over at Baby Bump Bundle Blog.
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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Buttercream Frosting Recipe
So I finally have pictures to show you of the munchkin’s birthday cake. I kept it low key because I really didn’t have an excuse to go over the top like we did last year. I mean I had all sorts of help when we did the pink ombre cake. Plus I had company to help eat it. This year no company for the party- so I kept this to a simple 2-layer 8″ round cake. A lot more manageable than what we have done in the past which was great because I really didn’t have the time, resources or desire to make this into a huge deal. Sometimes less is more and lately I have been going to that more & more.
Once I decided on the colors I knew what I would do for the cake. All the party decorations that I shared with you last week were all centered around the idea for the cake. I wanted it all to scream summer birthday party & I just love the tones in it all. Reminds me of rainbow sherbet. The blending of colors is so simple (a huge plus in my book) but still gives that girly feel- perfect for a girls birthday cake.
I used my FAVORITE Buttercream Frosting Recipe because it is just the perfect amount of sweet- without being over the top. I love it because it forms the perfect crust layer on the top while being ever so perfectly creamy on the inside. I love that it’s made with butter- no shortening. I used to make a meringue frosting that used margarine & shortening- both left a greasy film not only on my utensils & decorating supplies that was hard to get off- but also in my mouth. While the flavor was great- the fact that their was margarine & shortening in it always bothered me. So I LOVE this recipe for it’s lack of those two ingredients.
Buttercream Frosting Recipe
Ingredients
- 2 sticks salted butter - softened the salted helps cut the sweetness
- 8 cups 1- 2lb bag confectioners sugar (no sifting)
- 2 tsp vanilla extract if making pure white frosting- use the clear imitation vanilla to keep your frosting from turning off white
- 1/3 - 1/2 cup milk depending on how thick you want the frosting & how warm your room is
Instructions
- Cream softened butter in stand mixer with whip attachment until smooth.
- Blend in vanilla.
- Add 1/2 the confectioners sugar & most of the milk - stir slowly until moist- then whip until well combined.
- Add remaining confectioners sugar & milk.
- Beat on med-high about 3-4 minutes scraping sides of the bowl occasionally.
- Texture will become very smooth.
- Use immediately or store in airtight container for up to 2 weeks in refrigerator or 3 months in freezer.
I used one batch to fill, crumb coat, frost & decorate this 2-layer, 8″ round cake. I still have a little left in the fridge which would have been plenty for piping around the bottom or any other decorating if I had chosen to do so. This recipe is easily cut in half or doubled depending on your project.
This is so yummy. Seriously- it’s this frosting with my mom’s cake that makes me just swoon. I could have eaten this entire 8″ cake BY MYSELF. I don’t like to share cake. Don’t judge- I may have done it before- with a larger cake. (on my wedding day) Cake is my #1 weakness – especially this one.
Don’t miss my guest post tomorrow over at Baby Bump Bundle– I’m sharing my Cream Watermelon Lime Chiller.
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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Easy Candy Recipe ~ Old Fashioned Party Favors
It’s Friday & I’m wrapping up some of the final details for the munchkin’s birthday celebration. One of the things I usually struggle with is party favors. I never know what to do. I finally decided to make Old Fashioned hard candy & put them in these adorable gift boxes that my client offers in her store. You can find them HERE. I have been meaning to make hard candy for FOREVER & I finally had a reason to push me to just do it. You know- it was super easy & I will be doing it again in various different flavors.
The kids are loving it & asking when I will make more.
This Easy Candy Recipe is perfect for party favors.
The kids are loving it & asking when I will make more.
Fortunately I can do that as often as I like because it took hardly any time at all.
Easy Candy Recipe
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 2/3 cup white corn syrup
- 3 drops food color of desired color
- 1 tsp candy flavoring of your choice
- 1/4 cup confectioners sugar
Instructions
- Coat baking sheet or jelly roll pan with cooking spray. Set aside.
- Combine water, granulated sugar & corn syrup in 2qt saucepan.
- Bring to a boil stirring constantly.
- Continue to boil until you reach 300 degrees- hard crack temp.
- Remove from heat & quickly add in your food coloring & candy flavor. Stir.
- Immediately pour into your prepared pan. Sprinkle with any decorations desired at this time.
- Cool in refrigerator 30-60 minutes to harden.
- Remove from refrigerator & press a fork into the candy to crack into pieces. (some of the thicker parts may need a little tap with a hammer)
- Transfer to a bowl & add confectioners sugar. Toss to coat (this keeps it from sticking to itself)
- Store in an airtight container.
You have to give this a try. I think I will be seeking out a whole variety of candy flavors now.
Have a great weekend everyone!
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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Double Berry Cheesecake Frozen Yogurt
I warned you that I would be on a frozen dessert recipe kick this week. I have been in full frozen yogurt mode around here & boy is the family happy about that. I swear if I had to pick a job aside from photography- I would want to work in creating ice cream/frozen yogurt flavors. It’s so fun to think of what would taste good all mixed together into one little cup of happy. 100% delicious, you really can’t go wrong with this one. It’s cheesecake heaven that includes a cool down.
This time I made Double Berry Cheesecake Frozen Yogurt
It came out so good that I think I will be making it again for the munchkin’s birthday. I made this Strawberry Frozen Yogurt last year to go along with her Pink Ombre Cake. I was really fortunate last year (& in many years past) that my mom was able to be with us & help me make her cake. That is not the case this year due to her chemo- so I have had to resolve myself to the fact that her cake this year will not come close to as spectacular as the Ombre Cake. But at least the side to the cake is tasty. That’s always good.
Topping with some frozen berries made it all the yummier (is that even a word?)
Can you tell I am just loving these little pails from the $1 bin at Target.
I’m just loving having a Target close to us now. Didn’t get there too often when it was 70 miles from us. Now a totally different deal.
Double Berry Cheesecake Frozen Yogurt
Ingredients
- 1- 32 oz container strawberry yogurt
- 1- 8 oz pkg cream cheese - softened
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1- 14 oz can sweetened condensed milk
- 1/2 cup raspberry marmalade
- crunched graham crackers for topping
Instructions
- In mixer bowl, whip cream cheese until soft & fluffy.
- Add in yogurt, sweetened condensed milk, lemon juice, vanilla.
- Beat until well combined - scrape down bowl as needed.
- Add to ice cream maker & churn 20 minutes.
- Transfer to airtight container & fold in raspberry marmalade leaving ribbons of it through the mixture.
- Add crunched graham crackers- fold in just a little.
- Freeze approx 4-6 hours before serving.
- Top with additional graham crackers & frozen berries if desired.
Looking for more great dessert recipes?
Don’t miss these great ideas from these bloggers….
Baking-Ginger – Watermelon Coconut Ice Cream
The Novice Chef – Black Forest Trifle
To see where I am linking today- visit HERE
Frozen Kit Kat Pudding Pie
I have a warning for you- this week is going to be Frozen Recipes heavy. You see- it’s a bit warmer here & so I am not only looking for things to make that don’t require the oven- but also that help keep us all cool. When it’s 90+ outside that means it’s 85+ in my house. This one doesn’t have AC – which I was so lucky to have when we were in the desert. We are no where near those temps- but 90+ is still borderline uncomfortable. Fortunately I lived in the heat long enough to know what to do. So today I bring you…
Frozen Kit Kat Pudding Pie
Yeah- this really didn’t last very long. I had just about everyone coming out to check on my progress as I was taking these pictures. They did not want to wait any longer for this treat. It was bad enough I made it the night before & they didn’t want to have to wait until the following night to enjoy it. I really do have to make things early enough in the day so that they are ready to be photographed before dinner. Otherwise people around here start getting a bit irritated that there are treats staring at them in the fridge & they can’t have any. 🙂 I know- I’m mean right??!!
Frozen Kit Kat Pudding Pie
Ingredients
- 1 Oreo pie crust
- 1 pkg Jell-O chocolate pudding prepared to pkg directions for pie filling
- 20 mini Kit Kat bars
- 1/4 cup mini chocolate chips
- whipped cream as desired
Instructions
- Chop mini Kit Kat bars into 3 pieces each
- Prepare chocolate pie filling according to pkg instructions
- Stir in 1/2 of the chopped Kit Kats & 1/2 of the chocolate chips
- Pour into pie crust
- Sprinkle with remaining Kit Kat pieces & chocolate chips.
- Freeze for at least 3-4 hours.
- Let sit for 20 minutes on the counter before serving.
- Top with whipped cream as desired.
Want more chocolate- don’t miss these recipes.
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Raspberry Chocolate Chip Donuts
Raspberry Chocolate Chip Donuts an easy homemade donut recipe that’s baked with fresh raspberry jam. Perfect for breakfast. Be sure to make a double batch!
Good Morning!!! How are all of you today?? I made a special – healthier treat for breakfast the other day.
Raspberry Chocolate Chip Donuts
I have been avoiding making things in the oven- that means no banana bread. So I have been trying to come up alternatives- which means that the donut maker has been making an appearance more often. But that doesn’t mean that we have shifted to unhealthy 100% of the time here. Doing things like leaving off the glaze & substituting a light dusting of powdered sugar instead is just as yummy!!
These were so good- just the right amount of sweet without feeling like I was eating a bunch of sugar.
Such a simple homemade donut recipe- made 32 mini donuts for us, which is great because with 3 teens in the house, I always feel like I’m cooking for an army. These were just perfect for a weekend breakfast with some leftover for Monday morning coffee.
Raspberry Chocolate Chip Donuts
Ingredients
- 3 c flour
- 1 c sugar
- 3 tsp baking powder
- 2 sticks butter-melted
- 1-1/2 c milk
- 2 eggs
- 1/4 cup mini-chocolate chips
- 2 tbsp raspberry marmalade
Instructions
- Preheat donut machine or Preheat oven to 350
- Combine dry ingredients in large bowl
- Make a well in the center.
- Whisk in milk, then eggs.
- Whisk in melted butter once slightly cooled.
- Continue whisking until batter is smooth.
- Add in chocolate chips & marmalade & fold to slightly mix.
- Fill donut pans or wells in donut maker.
- For full size donuts in the oven- bake approx 10-12 minutes
- For mini-donut maker bake 6 minutes
- transfer to wire rack to cool
- Serve immediately OR
- Store in airtight container in refrigerator.
- Warm in microwave 20 -30 seconds before eating.
ENJOY!!!!
If you want some glaze- I have several in my other donut recipe posts .
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
Looking for more of our favorite breakfast recipes?
Bacon Cheddar & Spinach Quiche Cups
Peanut Butter Overload Pancakes
Don’t miss these great ideas from these bloggers….
Overnight Cinnamon Apple Baked French Toast Casserole from Life Love & Sugar
Raspberry Cream Cheese Coffee Cake from OMG Chocolate Desserts
To see where I am linking today- visit HERE
Cherry Pie Parfait
Happy Friday everyone!! Did you all have a great 4th of July?? I’m assuming that the festivities for everyone will be spread out from yesterday through the weekend like they are here. I hope your celebrations are happy & safe. We will be continuing ours today as well. I am in full treat making mode here. One thing I wanted to share with you was something I made for the kids the other day. I had so many plans for the cherry pie filling I shared with you a week ago. Unfortunately the recipes didn’t quite turn out – but I didn’t want the cherry pie filling to go to waste. So I made the kids a little
Cherry Pie Parfait
They loved them!! Just one more thing to add to the treat menu that doesn’t take too much time.
Cherry Pie Parfait
Ingredients
- 16 oz Plain or Vanilla low fat yogurt
- 6 vanilla Oreo cookies
- 6 oz cherry pie filling
Instructions
- Layer each ingredient into your glass to your liking.
- That simple
- ENJOY!
Really- the most time consuming part is making the cherry pie filling. But even that is less than 20 minutes. I love this because they look so pretty that people don’t realize just how simple they are to make. The perfect little treat for those that want to be a bit more health conscious. If you want to go all out & be bad- you could substitute the yogurt for either pudding or ice cream or whipped cream. 🙂 Yeah- I’m all about how you can jazz it up & make it super sinful. You know how it goes!
Have an AMAZING weekend everyone!
Looking for more awesome 4th of July ideas?
Patriotic Chocolate Chip Skillet Cookie
Patriotic Chocolate Chip Cookies
To see where I am linking today- visit HERE
White Chocolate M&M Popcorn
White Chocolate M&M Popcorn is an easy dessert recipe for popcorn coated with melted white chocolate & loaded with patriotic M&M’s. Perfect holiday treat!
Blueberry Pie Frozen Yogurt
One of my favorite frozen summer recipes is frozen yogurt. I love making my own & I certainly love jazzing it up to create my own flavors for more fun. I got really good at making frozen treats when we lived near Death Valley & spent most of our year hovering around 100 degrees. I was making some sort of easy frozen dessert almost every day. This time I decided to use some of the blueberry syrup that I made & add it to my simple vanilla frozen yogurt. It was SO GOOD!
Blueberry Pie Frozen Yogurt
Blueberry Pie Frozen Yogurt
Ingredients
- 1 container 16 oz low fat vanilla yogurt
- 2 tsp vanilla extract
- 1 pkt low fat french vanilla pudding mix
- 1 can 14 oz sweetened condensed milk
- 1/2 cup low fat milk
- 1/4 cup blueberry syrup
- 1/2 sleeve graham crackers- crumbled
Instructions
- Combine all ingredients except syrup & graham crackers in mixing bowl & beat until well combined.
- Transfer to ice cream maker & churn for 15 minutes.
- Transfer to air tight container & fold in graham crackers & syrup- not mixing too much
- Cover & freeze at least 4 hours to firm up.
This is so simple & a great way to cool off this summer!
Also- We are wrapping up Watermelon week today. Be sure to check out these AMAZING ideas from these talented ladies.
Brenda: https://wp.me/p39A28-jU wrapping paper
Sarah https://www.craftquickies.com/a-sweet-watermelon-inspired-outfit-for-a-sweet-little-lady/
Summer https://www.summerscraps.com/2013/06/sweet-watermelon-trio.html
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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Cherry Limeade Ice Cream Soda Pops
Today is Ice Cream Soda Day!!!
So I decided what better way to celebrate than to make Ice Cream Sodas our theme for the June Recipe Round-Up.
We have grown our monthly part this month & we have 10 of us together sharing our favorite take/ spin or twist on the classic Ice Cream Soda.
After doing a more traditional ice cream soda recipe & the images not working out at all- I decided to try again with a different take. I decided to take my favorite drink- Cherry Limeade & turn it into not only an ice cream soda but to then turn it into a frozen dessert & make ice popsicles with it. Turned out SO GOOD!
Cherry Limeade Ice Cream Soda Pops
Ingredients
- 3 cups Cherry Limeade Soda
- 1/4 cup Lime Juice
- 1/4 cup Grenadine
- 1/2 scoop Vanilla Ice Cream per pop
Instructions
- Combine liquid ingredients in small pitcher & stir to mix.
- Scoop ice cream into each pop mold & push down into bottom.
- Slowly pour your liquid mixture on top of ice cream.
- Insert stick- ice cream in the bottom should hold it in place.
- (if soda makes it float up- clip a clothes pin to the stick to weight it down.
- Place in freezer & allow to firm up at least 4-5 hours before removing from mold.
- Serve immediately or store in airtight container in freezer or up to 1 week.
You have GOT TO try these this summer!!!!
Check out all the fabulous Ice Cream Soda Recipes posting for June’s Recipe Round-Up
Ice Cream Soda Cupcake from Chrissy @ The Taylor-House
Patriotic Ice Cream Soda from Kelly @ Mostly Homemade Mom
Ice Cream Soda from Emily @ Nap-Time Creations
Ice Cream Soda Cocktail from Jessica @ One Martini at a Time
Independence Day Ice Cream Soda Bar from Danelle @ Let’s Dish
Blackberry Vanilla Bean Ice Cream Soda from Krista @ Joyful Healthy Eats
Raspberry Ginger Ice Cream Soda from Julie @ White Lights on Wednesday
Vegan Ice Cream Soda from Tamar @ Random-osity
Ice Cream Sodas from Kim @ Little by Little
Cherry Limeade Ice Cream Soda Pops from Gina @ Kleinworth & Co.
Do you want to participate in future Recipe Round-Up’s & join in on the fun??
email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.
Also continuing on with Watermelon Week- be sure to catch the fun ideas shared today by these great bloggers.
Rhonda https://mrsgreene.info/2013/06/watermelon-week-recipe-grilled-watermelon-with-mint-honey-glaze
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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Chocolate Sweet Potato Cake
You all know that we have our weekly food co-op. We don’t get to pick & choose what gets put in it. We pay a flat rate each week & when we pick up our basket it’s always a surprise as to what we will get for the week. This sometimes ends up with us getting a bunch of things that we don’t typically eat- or flat out dislike altogether.
This past basket we received a sweet potato. NONE of us like them- not even a little bit. So we did have a fleeting thought to mail it to my mom as a joke since they like them. But we thought better of it. I decided to push my creativity & find a way to make it into something we would like. I knew that back in the 1940’s, during & after the war- things like sugar & butter were hard to come by & people like our great grandmothers & grandmothers were doing what they could to get creative in the kitchen while doing without. They made Potato Cake. I decided to adapt a recipe for potato cake & see if it would still come out good with the sweet potato. So I made…
Chocolate Sweet Potato Cake
Chocolate Sweet Potato Cake
Ingredients
- 1/2 large sweet potato
- 3 ounces unsweetened chocolate 3 squares
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 1 stick butter
- 1-1/2 cups packed brown sugar
- 2 large eggs
- 3/4 cup milk I used lactaid
Instructions
- Preheat oven to 350 degrees.
- Line 10" round baking pan with parchment on the bottom.
- Spray parchment lined pan with cooking spray on bottom & sides. Set aside.
- In microwave safe bowl- place sweet potato in with enough water to cover bottom.
- Pierce sweet potato several times- microwave approx 10 minutes. Turn over- microwave another 5-10 minutes until soft like a baked potato. Set aside.
- Melt chocolate in microwave safe bowl - about 20 seconds. Set aside.
- In large bowl whisk together flour, baking powder, salt. Set aside.
- In small bowl, remove skin from sweet potato- mash with fork until no more lumps remain.
- Use electric mixer, beat butter & brown sugar until fluffy.
- Beat in eggs one at a time.
- Reduce mixer to low- mix in mashed sweet potato & then melted chocolate.
- Add flour & turn on low- pouring in milk as it mixes the flour into mixture.
- Spread batter into your prepared pan.
- Bake 35-48 minutes- or until toothpick test is clean.
- Cool in pan 15 minutes.
- Flip onto wire rack to cool completely.
- Flip back to right side onto serving plate.
- Sprinkle powdered sugar or add icing of choice to taste.
I used a standard donut glaze & just drizzled it on in a pattern. This cake didn’t really need heavy frosting.
Add some berries & you have yourself a 4th of July party treat.
Don’t forget to come back & join me on Mondays for Project 52
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Simple Patriotic Ice Cream Sandwich
Sometimes it’s the little things that make me smile. I love when something so effortless & yet fun brings a little light into my day. This is especially true with desserts. I love things I don’t have to slave in the kitchen for hours on & yet end up being huge hits at a gathering. I am not the fist person to think of this idea- in fact I’m know of at least a few other of my favorite bloggers that have done this for various different holidays in various different ways. But for me- I’m all about these little 4th of July nonpareils. I love them in all color combos but I think the red, white & blue make me the happiest. Which means that I had to use them for this little 4th of July dessert.
Simple Patriotic Ice Cream Sandwich
As you can see- it’s as simple as inserting a Popsicle stick (I used tongue depressors because they are easier to hold) into a semi-soft ice cream sandwich. Then I just sprinkled on the nonpareils & pressed them in a bit. Had to work fast because they were melting quickly. I stuck them back in the freezer to harden again. So easy & yet guests at your party will love the festive touch.
Don’t forget to come back & join me on Mondays for Project 52
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Pink Velvet Funfetti Donuts
It’s National Donut Day!!!! It’s time to celebrate with some….
Pink Velvet Funfetti Donuts
You know I wasn’t going to let National Donut Day go by without making something to celebrate right??!!! I mean- every donut should be celebrated. I have so much fun with my little mini-donut maker. I try to make some for a Saturday morning at least once a month to sort of break the cycle of muffins & breakfast cakes & other things. Besides- don’t you just have those days when you just REALLY CRAVE a donut?? I definitely do.
These were SO MUCH FUN!!!!
I was going to do red velvet but as I was adding the food color the pink just grabbed me
& I thought it was better for summer to do something a little lighter.
Pink Velvet Funfetti Donuts
Ingredients
- 4 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1 tsp salt
- 4 tsp baking powder
- 2 tsp vanilla extract
- 1-1/2 c buttermilk
- 2-1/2 tbsp cocoa powder
- 4 eggs slightly beaten
- 4 tbsp melted butter
- 1 tsp red food color
Instructions
- Sift together flour, sugar, salt & baking powder.
- Add buttermilk, eggs, vanilla to dry mixture- mix.
- Add butter- mix until combined.
- Add cocoa powder & food color- beat until just combined.
- Fill full size donut pans & bake 5-8 minutes.
OR! fill mini-donut maker & bake 3-5 minutes.
- Donuts are done when they spring back when touched- do not over cook.
- Allow to cool on wire rack.
- Dip in glaze & sprinkle with Funfetti before glaze dries.
Want more Donut recipes- head HERE
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Desserts for Summer
It’s June!!! That means it’s time to revisit some great
Desserts for Summer
My criteria for making recipes in the summer is that it has to be simple & quick. I don’t want to spend a lot of time in the kitchen- especially now that we live in a place where it’s nice to be outdoors this time of year. I’m not sitting in a puddle of sweat anymore- however that doesn’t mean I don’t want to still enjoy some great frozen treats. I will use any excuse I can to have something sweet. 🙂
I have compiled my top favorites here for you today.
Banana Cream Pie Frozen Yogurt
Vanilla Frozen Yogurt
Peppermint Patty Frozen Yogurt
Raspberry Pineapple Frozen Fruit Pops
Coffee Ice Cream, Oreos & Cool Whip
Raspberry White Chocolate Frozen Yogurt
Raspberry & Cream Pops
Iced Espresso Pops
Strawberry Cheesecake Frozen Yogurt
YEP- I think it’s safe to say I have a healthy obsession with all things sweet. 🙂
Hope these help you all cool down this summer.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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Caramel Macchiato Date Shake
The weather is warming up- which means that I am feeling the need to start making some of my favorite frozen recipes. One thing I really miss about living in So Cal is heading out to this place on the side of the highway between Orange County & Palm Springs. It’s called Hadley’s & they make the best Date Shakes EVER!!! That was where I fell in love with Date Shakes. When we lived in Southern Nevada we headed out to the Date Farm on the outskirts of Death Valley & I was able to enjoy one there. It had been so long since I had been able to have one & I was reminded of how much I love them. Not being able to have them prompted me to make this
Caramel Macchiato Date Shake
We decided to change it up a bit- they turned out SO GOOD!!!!
Caramel Macchiato Date Shake
Ingredients
- 1/2 carton Chocolate Ice Cream
- 1/4 gallon Caramel Macchiato Iced Coffee
- 3/4 cup Chopped Dried Dates- diced into smaller pieces
- Whipped topping opt
- Super Mini-Marshmallows for sprinkling
Instructions
- Add first 3 ingredients into blender & pulse just a couple times.
- (too much & it will get to soft & melted & more like a liquid- you want it thick like a malt)
- Pour into your glass & top with whatever toppings you wish.
When I was doing my searches for Date Shakes to see what else was out there- I realized that this really is a So Cal thing. So now all of you that have not had the pleasure of visiting Hadley’s can now give a similar recipe a try. I wasn’t able to find much of any other recipes out there- which is what prompted this one. I am so happy I can have my beloved date shakes now. It will be my summer staple again. BTW- I used International Delight Iced Coffee for mine. They have been so good to me through these campaigns that I have worked on with them. I was not compensated for this post & I purchased the iced coffee in addition to the free creamers I received from them during my last campaign.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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Summer Dessert Recipes
There were so many yummy things shared this past week for Your Best Weekly.
I saw a theme going- so I thought I would run with it & create…
Summer Dessert Recipes
Oh so many things for me to try. I can’t wait. Especially with the long weekend- I will be spending my fair share of time in the kitchen making all these goodies you all have shared. I can’t wait to see what you all come up with for next week. I’m sure you have some goodies planned for this long holiday weekend. We will be at the ready- I’m sure the hubs will be busy. So probably won’t plan anything that requires the BBQ unfortunately. If he were to get called out while we were grilling- I would be lost on what I needed to do to wrap it up. That is totally his gig & he’s great at it. I have the backside to prove it.
Rhubarb Dessert from Pieni Lintu
Fudgy Vanilla Brownies from Peanut Butter & Jelly
Patriotic Mini-Cheesecakes from Me- Kleinworth & Co.
Lemon Blondies with Lemon Glaze from Let’s Dish
Strawberry Shortcake from Little by Little
Caramel Pear Bars from Me- Kleinworth & Co.
Don’t forget to pick up my free printable for the First Aid checklist so you can make your own easy First Aid Kit.
While you are over there grabbing your checklist- don’t miss your chance to enter my giveaway happening now!!
Most importantly this weekend- be sure to THANK A VET!!
Have a great weekend everyone!
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
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Caramel Pear Bars
Hi Everyone! Happy Your Best Weekly Party day!!
So happy to have you join me.
Tip Hero’s Father’s Day Giveaway Event
Sign-ups are now open for this great new giveaway event!
- Event is free to join with an announcement post. If you don’t wish to post the announcement, please send the $5 non-post fee to tiphero@gmail.com
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- Prize: $100 Home Depot gift card
Please send all payments to tiphero@gmail.com as a “gift” via PayPal.
Sign up for this event here.
I am totally a chocolate person. But my hubs- he’s all about the caramel. He is always asking me when I will make more recipes with caramel for him instead of things that I’m most fond of. So I started taking a look at my recipes here & noticed that he’s right. I have only posted a few caramel recipes. So I decided to oblige & make something yummy.
I made these Caramel Pear Bars originally with the idea that it was just going to be the caramel with the mix ins in there as a good recipe for a heartier homemade caramel. Then I quickly changed my mind & decided that it really would be so much better if I added a shortbread crust to make it easier to package up for gifts.
Caramel Pear Bars
Ingredients
Cookie Bottom
- 1/2 cup sugar
- 3/4 cup butter
- 2 tsp vanilla
- 1 egg
- 1/4 tsp salt
- 2 cups all-purpose flour
Caramel Topping
- 1/2 cup salted butter
- 1 cup brown sugar- packed
- 1/4 cup corn syrup
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup quick cook oats
- 1 tsp vanilla extract
- 1 pear - peeled cored & diced
Instructions
- Preheat oven to 350 degrees.
- Coat 9x13 pan with cooking spray- set aside.
- In bowl of electric mixer- cream butter, sugar & vanilla.
- Add egg & beat until fluffy.
- Stir in salt.
- Beat in flour 1 cup at a time.
- Press dough evenly into pan.
- Bake 15 minutes or until just set & beginning to turn golden in color.
- Remove & let cool.
Prepare Caramel
- Melt the butter over medium heat in saucepan.
- Add brown sugar, corn syrup & salt.
- Bring to a very low boil, stirring constantly.
- Let cook over very low heat, stir in oats, vanilla & pears.
- Remove from heat.
- Let sit to cool until thickened- about 10 minutes.
- Pour over shortbread in pan.
- Transfer to refrigerator & allow to completely cool before cutting- at least 2-3 hours.
- ( I was way too impatient with these & tried to remove before cool. It was a sloppy mess)
These would be great with a scoop of vanilla ice cream on top.
I loved that I had the perfect chance to pair these up with these ADORABLE bag toppers & gift tags from the Sunshine collection at Life n’ Reflection. They are so cute. I just love blue & yellow together so these just made me smile. Kristy has the most adorable things in her store. If you are planning a party or like to scrapbook or love to play in photoshop- you have got to head on over & see all the things she has to offer. You can pick up this Sunshine set for just $5. Really- can’t beat that.
**I was given this Sunshine set in exchange for this post as part of being a member of the affiliate design team.
Now it’s time for you to share!
Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
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Grab HERE
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10 Chocolate Dessert Recipes
Today I have a VERY special treat for you all.
My dear friend Chrissy – the AMAZING Chrissy, from The Taylor House is here today sharing her favorite Chocolate Dessert Recipes.
Please give her a nice warm welcome & check out all these awesome recipes that will have you drooling for sure.
I’m also guest posting over at her place today where I’m sharing my Top 12 Chocolate Recipes.
Hi, everyone! It’s Chrissy from The Taylor House! I am so excited to be sharing some of my families favorite Chocolate dessert recipes with you today here at Kleinworth & Co. I have picked ten of our favorites that range from brownies to hot chocolate and all of them contain our favorite ingredient – Chocolate!
I love trying new recipes or creating my own new version of a recipe for my family. My boys love it when I make desserts and they seem to always be requesting desserts with either chocolate, peanut butter or caramel. So, I have quite a list of chocolate dessert recipes in my file and have tried to share them with my readers and fans. I think that it is my mission in life to make as many delicious looking and tasting recipes as I can!
What are your favorite dessert recipes? Do you always make them the same or do you change them up and try new things? Does your favorites include chocolate or do you prefer peanut butter or maybe even fruit?
10 Chocolate Dessert Recipes
1. Smore Chocolate Chip Cookies – Traditional Chocolate Chip Cookies with a Marshmallow surprise baked in.
2. Chocolate Mint Parfait – Layers of Mint, fudge, cool whip and cream cheese mix make these an amazing treat.
3. Chocolate Brownie Smore Pie – A delicious combination of Brownies & Smores in a graham cracker crust.
4. Chocolate Mint Oreo Cupcakes – Mint Oreos topped these chocolate cupcakes with a mint flavored frosting.
5. High Fiber Brownies – Who knew Brownies could be good for you?
6. Chocolate Mini Pie Bites – Mini Fillo Cups filled with chocolate pie filling.
7. Reese’s Peanut Butter Crispy Treats – A twist on Crispy Treats using Reese’s candy.
8. Oreo Cupcake Recipe – Oreo Cookies and Cream Cupcake Recipe.
9. Peppermint Hot Chocolate – Hot Chocolate with Peppermint and whip cream.
10. Peanut Butter Balls – Peanut Butter Balls dipped in Chocolate.
I hope you enjoy looking through these recipes and try making them yourself. If you are anything like me, one of these chocolate dessert recipes is doing to hit the spot! I would love to hear about new dessert recipes, so leave a comment below and share them with us!
Chrissy Taylor is a wife, Mom, blogger and property manager. She and her husband of 15 years are raising two active boys in the Twin Cities area of Minnesota. Chrissy enjoys blogging about cooking, crafts, gifts and household tips.
You can connect with her at:
The Taylor House * Facebook * Twitter * Pinterest * Google+
Don’t forget to head on over to Chrissy’s place & check out my Top 12 Chocolate Recipes.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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Best Chocolate Chip Coffee Bars
YAY!! I’m so excited for today!!
Today is National Chocolate Chip Day!!! I think you all know that I love chocolate chips & will find a way to add them to as many dishes as I can.
So today gave me a HUGE excuse to make something new with chocolate chips. What a fun thing to celebrate – right??!!
Don’t they look so good????
Oh my word- I even got my hubs (who isn’t a huge fan of chocolate chips – I know) to really love these. It could be that they are infused with coffee extract instead of vanilla. That made them pretty yummy. You could substitute with a different extract if you have another that is a favorite of your’s.
Best Chocolate Chip Coffee Bars
Ingredients
- Basic Crust
- 1-1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup 1-1/2 sticks unsalted butter- softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp coffee extract
Topping
- 1 - 11 oz bag chocolate chips
- 1-1/2 cup milk
- 1/3 cup granulated sugar
- 4 large eggs
- 2 tsp coffee extract
- 2/3 cup toffee bits
- 1/2 cup chocolate chips
Instructions
- Heat oven to 350 degrees
- Line 9x13 baking pan with parchment- allowing a little to extend beyond the pan
- In medium bowl whisk flour, baking powder, salt, cocoa powder.
- Beat butter & remaining ingredients on medium in mixer with paddle attachment until creamy.
- On low- beat in dry mixture- scrape down sides
- Drop into prepared pan.
- Press down dough until it is in a thin layer covering the entire bottom of pan
- Bake 20 minutes- until surface is dry & set.
- When done- remove & reduce your oven temp to 325 degrees.
While your bottom is baking- place your 11 ounces of chocolate chips into a medium bowl.
- In small saucepan heat milk to a simmer- remove & carefully pour over chocolate chips.
- Whisk until all chocolate chips are melted.
- Whisk in sugar & coffee extract until blended.
- At this point your liquid should be cool enough to add your eggs without scrambling them.
- Whisk until the eggs are completely combined.
- Pour over your crust that should have come out from baking just moments before you finished the chocolate liquid mixture.
- Bake 30 minutes or until the edges have risen slightly higher than the center & center is just set. (mine had some spots that rose into large bubbles- they flattened once it cooled)
- After removing from the oven- sprinkle with toffee bits & remaining 1/2 cup of chocolate chips.
- Set IN PAN on wire rack to cool 15 minutes.
- Move to refrigerator for a minimum of 2 hours to fully set.
- Once set- pull up on parchment to remove from pan & cut into squares.
- Store in air tight container in the refrigerator.
I’m super excited to announce that I have teamed up with 5 other amazing bloggers to celebrate National Chocolate Chip Day today. We are also kicking off a monthly venture called Recipe Round-Up. Today we are ALL sharing Chocolate Chip Recipes together- stay tuned to see what we share next month. Please visit all the other blogs listed here & gather these amazing recipes for your book.
Recipe Round-Up May:
1. Best Chocolate Chip Coffee Bars from Kleinworth & Co.
2. Best Chocolate Chip Banana Bread Ever from Nap-Time Creations
3. Best Chocolate Chip Brownies with Kahlua from One Martini at a Time
4. S’Mores Chocolate Chip Cookie Recipe from The Taylor House
5. Chocolate Chip Cannoli Bites from Let’s Dish
6. Chocolate Chip Cookie Lava Cakes from Mostly-Homemade Mom
Do you want to participate in future Recipe Round-Up’s & join in on the fun??
email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.
Now it’s time for you to share! Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
Grab HERE
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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$100 Amazon Card Giveaway ~ Toffee Banana Dippers
I know it’s almost Mother’s Day- but I have teamed up with some AMAZING bloggers to bring you this fantastic giveaway that will run from today through June 1st. Just in time for Father’s Day. Wouldn’t your Father or Hubs love to get a Gift Card to Amazon for $100??!!!! I know my dad could really use it, I know my step dad could really use it & I sure know that my hubs would love to pick up some new goodies for the hog with one of these. But since I can’t enter- you all definitely should!!!
I sliced up these Toffee Banana Dippers I made the other day. We were walking through Costco & the woman was standing there passing out samples of these chocolate covered bananas. The family loved them but I quickly told them that I could make them so easily & we were not buying them. So a couple days later I did AND I added the toffee to make them better!! SO GOOD!!!
Toffee Banana Dippers
Ingredients
- 4 bananas- sliced
- 1 cup chocolate chips
- 1 tbsp shortening
- toffee bits for sprinkling
Instructions
- Combine chocolate & shortening in microwave safe bowl.
- Microwave on high for 30 second increments until melted- stir well.
- Dip bananas in melted chocolate & turn to coat.
- Transfer to wire rack or parchment lined baking sheet.
- Sprinkle with toffee & transfer to freezer.
- Store in freezer- enjoy as a cool treat.
To see where I am linking today- visit HERE
To see where I am linking today- visit HERE
Blackberry Marmalade Pretzel Blondies
Friday is National Pretzel Day. I thought I would give you all a quick & easy recipe you can make to help celebrate if you like. 🙂 These Blackberry Marmalade Pretzel Blondies were so good. The mix of the chewy part of the blondie that gives you that cookie/brownie flavor & then the salty crunch of the pretzels mixed with the sweet of the blackberry marmalade- YUM. These salty sweet treats are the perfect combination & yet not too rich.
These were gone almost as soon as I cut them- definitely a hit. I was really happy that the hubs loved them. He isn’t always quick to try a lot of the things I share here- he’s not a huge sweets fan. So I was happy when he grabbed one right up & loved them.
Blackberry Marmalade Pretzel Blondies
Ingredients
- 1/2 cup salted butter- melted
- 1 large egg
- 1 cup light brown sugar- packed
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 2 cups pretzels- loosely crushed & packed
- 3 ounces marmalade
Instructions
- Preheat oven to 350 degrees.
- Line 8x8 pan with foil & spray with cooking spray. Set aside.
- Microwave butter in 30 second increments to melt. Set aside for about 5 minutes to let cool to room temp.
- Once cooled a bit- add your egg, brown sugar & vanilla. Whisk to combine.
- Add flour & stir until just combined. Do not over mix.
- Fold in crushed pretzels.
- Transfer to prepared pan- press down into corners & smooth out.
- Drizzle your marmalade over the top in whatever design you like.
- Bake 28-33 minutes- until center is set. Until toothpick test is mostly clean.
- Don't ever bake- will firm as it cools.
- Cool in pan at least 30 minutes. Store in air tight container for up to 1 week if they are not gone before then.
You can get my Raspberry marmalade recipe HERE & just substitute the berries for whatever kind you like.
Celebrate National Pretzel Day & make these yummy blondies. You will LOVE them.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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Making Rock Candy ~ Your Best Weekly
Happy Your Best Weekly Everyone!!!
I have been waiting ever so patiently to share this with you all. I figured back around Easter time that I would make rock candy with the kids. Only thing is- you have to be very patient because it takes a while. Then I wanted to make more than one batch- so yet again, the waiting. So anyhow- they are finally done growing (for now- I will probably make more again soon) so I can show you these & you can hopefully make some with your kids or for a party or gathering you have coming up.
Making Rock Candy ~ Your Best Weekly
Ingredients
- 1 cup water
- 2-3 cups granulated sugar
- 15-20 drops food color
- 4-8 wooden skewers
Instructions
- Bring water to a boil
- Start adding sugar- 1/4 cup at a time.
- Stir in sugar until it no longer dissolves. The more you add the longer it will take to dissolve. Be patient & try to get as much as you can in there.
- Take your skewer & dip it in the sugar liquid & then roll in granulated sugar to coat. Stick in plastic cup & attach a clothespin to it to keep it suspended in the middle of the cup.
- Remove your liquid from heat & allow to cool completely. This is very important.
- Fill your cups with the liquid- with this recipe you should get about 2 plastic cups worth.
- Add your food color- & stir. Put in more than you think you might need- if you want the colors vibrant. I also used the Neon shades of food color for mine instead of the standard colors.
- Set somewhere where they can be left alone for a week. Wait patiently. It will take about 3 days for small crystals to form & about 7 days to get them large enough to enjoy.
- You will notice that the liquid will crystallize on the top& bottom of cup too. You should be able to watch the process as they grow.
- When you are ready to remove- gently break the top layer. Remove skewer & leave hanging into another cup until dry.
- Once dry they are ready to eat.
Notes
This recipe first posted here on Kleinworth & Co. www.kleinworthco.com
These are super simple- just take a bit of patience.
Red Velvet BlackBerry Crash Cake
Do you have times when you wish making a dessert wasn’t such a chore?? Wish you could just throw something together that was simple & quick but that looked amazing & your family would gush over?? Yeah- me too!! All the time. Insert the crash cake!! It’s so crazy easy & my family LOVED it. Especially the hubs because he’s not a huge fan of frosting. So for him- being able to have cake without the frosting was great.
This all came about because I went to Wal-Mart. Yeah- I usually don’t do the shopping because it’s dangerous for me to do so. But the circumstances were such that I had to head into town & take care of it. So as luck would have it- right as I walked in the door they had this huge display of glassware on sale. All sorts of things that would have made a lovely addition to my prop cabinet. I tried to use restraint but the one thing I couldn’t pass up with this trifle dish. I have always wanted one & it was just calling me. For the price I couldn’t pass it up. I would have kicked myself for not buying it- so I did.
Then I sat & looked at it for about another week before I actually did something with it. I just couldn’t decide what I would make first. I finally decided on a crash cake- mainly for it’s ease & secondly because I was craving all those flavors & what better way to nix that craving than to put them together.
Red Velvet BlackBerry Crash Cake
Ingredients
- 1 Red Velvet Cake Mix eggs, oil & water- baked to package instructions in 9x13 pan.
- 1 large tub cool whip
- 2 boxes instant chocolate pudding
- 4 cups milk
- 2 cups Blackberries
Instructions
- Bake your cake & set aside to cool.
- While cake is baking prepare your instant pudding to pkg instructions with your mix & milk.
- Once cake is cooled & pudding is set pull all ingredients out & prepare to assemble.
- Start by cutting your cake into squares so it's easier to handle.
- Pull out & break cake up into large pieces to cover the bottom of dish.
- Layer in by the spoonful your cool whip.
- Then a layer of berries.
- Add another layer of cake pieces.
- Now add your pudding, followed by more cake, then cool whip & then the last of the cake.
- Top with remaining cool whip & more berries.
- Keep in freezer until about 12-15 minutes before serving.
I told you it was easy!
Have a great Thursday everyone!
Don’t miss my current giveaway posted on Tuesday from Erin Condren through Daily Mom!!
Head back & enter- she has some really awesome things in her store.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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