DESSERT

Peppermint Shortbread Bars

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

Peppermint Shortbread Bars

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

Print Recipe

Peppermint Shortbread Bars

Ingredients

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

Instructions

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

Want more holiday treats?

Red Velvet Blackberry Crash Cake

Frostbitten Red Velvet Brownie Bites

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Chocolate Mint Muffins

By Kleinworth & Co 10 Comments

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

Chocolate Mint Muffins

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

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

Print Recipe

Chocolate Mint Muffins

Ingredients

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

Instructions

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

Need more breakfast ideas?

Pumpkin Butter Donuts with Granola

Monkey Muffins

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Peppermint Chocolate Chunk Cookies

By Kleinworth & Co 22 Comments

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

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

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Pumpkin Butter Coffee Cake ~ Holiday Baking

By Kleinworth & Co 7 Comments

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

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

Pumpkin Butter Coffee Cake

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

Then I send the kids out to do the deliveries.

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

Print Recipe

Pumpkin Butter Coffee Cake

Ingredients

Cake

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

Streusel

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

Instructions

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

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

Connect

@landolaksktchn

https://www.facebook.com/LandOLakes

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

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Dulce de Leche Pumpkin Muffins

By Kleinworth & Co 13 Comments

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

Dulce de Leche Pumpkin Muffins

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

Mmmmmmm………. look at that drizzle.

You know you want one 🙂

Print Recipe
5 from 1 vote

Dulce de Leche Pumpkin Muffins

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

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

Want more caramel?

Caramel Gingerbread Ice Cream Cake

Caramel Pear Cobbler Bars

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Chocolate Dipped Marshmallows

By Kleinworth & Co Leave a Comment

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

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

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

By Kleinworth & Co 9 Comments

First- An big announcement!

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

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

Summer Squash Chocolate Loaf

Print Recipe

Summer Squash Chocolate Loaf

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

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

Want more breakfast cakes?

Butternut Squash Bread

Blueberry Pie Coffee Cake

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Heath Bar Popcorn Balls

By Kleinworth & Co 14 Comments

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

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

Heath Bar Popcorn Balls

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

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

Print Recipe

Heath Bar Popcorn Balls

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

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

Have fun!

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Halloween Oreo Pops

By Kleinworth & Co 11 Comments

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

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

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

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

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

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

Oreo Halloween Treats

Here are some commonly asked questions

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

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

Can this recipe be doubled?

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

HOW DO YOU MAKE Halloween Chocolate-Covered Oreo Cookies?

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

Can these cookies be made ahead of time?

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

Can I use chocolate chips instead of candy melts?

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

To make Oreo Halloween Cookies you will need…

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

Products I love when making Halloween Oreo Cookies…

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

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

Halloween Oreo Cookies

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

Monster Cupcakes

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

Check out this recipe

Halloween Bark

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

Check out this recipe

Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

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

Check out this recipe

Creepy Halloween Spider Cupcakes

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

Check out this recipe

Monster Bark

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

Check out this recipe

Mummy Shortbread Cookies

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

Check out this recipe

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

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Print Recipe

Halloween Oreo Pops

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

Prep Time20 minutes
Chill2 hours
Total Time2 hours 20 minutes

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

Servings: 27 cookies

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

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

Pumpkin Spice Rocky Road Brownies

By Kleinworth & Co 16 Comments

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

Pumpkin Spice Rocky Road Brownies

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

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

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

Print Recipe

Pumpkin Spice Rocky Road Brownies

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

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

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Halloween Oreo Cookie Butter Popcorn

By Kleinworth & Co 14 Comments

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

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

Halloween Oreo Cookie Butter Popcorn

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

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

More Delicious Popcorn Recipes

Homemade Kettle Corn

Homemade Caramel Popcorn

Minty Shamrock M&M Popcorn

Cinnamon Toast Crunch Popcorn

White Chocolate M&M Popcorn

Candied Disney Popcorn

Christmas Popcorn

Print Recipe

Halloween Oreo Cookie Butter Popcorn

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

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

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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.

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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
**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.

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

Filed Under: Baked, Chocolate, Cookies, Desserts, Edible Cookie Dough, Featured, Food Photography, Instagram, Recipes
Tagged With: chip, chocolate, cookie, dough, sandwich

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.

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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.

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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