DESSERT

Chocolate Cake Donuts & Peanut Butter Glaze

Happy National Peanut Butter & Jelly Day!!

I thought that since today is National Peanut Butter & Jelly Day I would at least try to incorporate one of the two into my post today. I didn’t come up with anything fancy to tweak the good ol’ PB&J- but I did make some chocolate cake donuts & then topped them with a peanut butter glaze. Mmmmm- they were great! The house smelled like a donut house & I was in heaven. I’m telling you- it’s so bad that I have a donut maker in the house.

But the good part is that- even though these are not super healthy, they are not packed full of preservatives or chemicals. My kids are now eating home made goods for breakfast more often than they are pulling out the cereal or Pop Tarts. I know these have sugar- but my guess is that since they are minis- it’s probably less than the standard kid breakfast. I’m probably just justifying it to myself. But at the same time- I really am trying to be far more conscious about the chemicals we are ingesting on a daily basis. Plus- I just like that I can make something myself that they like. 🙂

Chocolate Cake Donuts & Peanut Butter Glaze, recipe

The peanut butter glaze was great on top of these. Really- peanut butter & chocolate... you can’t go wrong.

Print Recipe

Peanut Butter Glaze

Ingredients

2 tbsp milk
1-1/2 cup confectioners sugar
1 tsp vanilla extract
1 heaping tbsp peanut butter

Instructions

Whisk all ingredients with a fork until smooth fluid.
Add additional small splashes of milk as needed to achieve the desired consistency.
Will store in refrigerator for up to 1 week.

Print Recipe

Peanut Butter Glaze

Ingredients

2 tbsp milk
1-1/2 cup confectioners sugar
1 tsp vanilla extract
1 heaping tbsp peanut butter

Instructions

Whisk all ingredients with a fork until smooth fluid.
Add additional small splashes of milk as needed to achieve the desired consistency.
Will store in refrigerator for up to 1 week.

Enjoy with your morning coffee!!

Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best WeeklyTo see where I am linking today- visit HERE

Chocolate Covered Bunny Marshmallows

By Kleinworth & Co 11 Comments

I have said it before & I will say it again….I LOVE MARSHMALLOWS!!!

Yep! I sure do!! Every year the hubs is really good about buying me some Peeps- which is great. Especially since he thinks they are disgusting. But he is also the one that does the Easter basket shopping & that means he chooses what goes into them. I love that he does this for me but you know what…..he NEVER buys enough chocolate covered marshmallow bunnies!!! He usually picks up a pack of 6- which means each kid gets 2. So if I steal one- they notice. So I can’t really do that you know??!!

A little while ago I was surprised when he came home from a trip to the store with not only a bag of the GIANT regular shaped marshmallows for me but also in the bag was a huge bag of these pastel colored bunny shaped marshmallows too. I was JUMPING THROUGH THE ROOF excited!!!!! Oh yes I was!! I knew at that very moment I would be covering them in chocolate & swooning in delight. I am not wanting for more chocolate covered marshmallows now. I have all I could want & then some. I am a happy girl.

So simple that I can’t even really justify putting in a recipe plug-in here.

Just take a 12 ounce bag of chocolate chips & 1 1/2 tbsp shortening & melt in a glass bowl in the microwave in 30 second increments.

Stir in between each 30 seconds.

Do this until the chocolate is hot & very fluid. I did mine for nearly 2 minutes.

Then dunk each marshmallow in the chocolate- turn to coat both sides if desired.

Set on wire rack to harden. I stuck mine in the freezer- because I’m impatient & wanted to try them as soon as possible.

I also piped some royal frosting on them just so you could better make out the shape of the bunny- obviously optional.

They were so good- they didn’t last long after they were photographed.

To see where I am linking today- visit HERE

Blackberry Whole Wheat Mini-Donuts {Recipe}

By Kleinworth & Co 13 Comments

Did you all remember to enter my giveaway for some goodies from the new Disney DreamWorks movie The Croods?? (Saturday’s post)

Okay- so you have probably seen them all over Pinterest. Seems like EVERYONE has been making donuts lately. I have been DYING over them I tell you!!! I kept wanting to purchase a donut pan but something was holding me back. Then we were out at Target- when we really had no business going in there because we are really dangerous when we shop together. So there we were milling about when I saw the little Sunbeam mini-donut maker. Really- it was on sale for only $14!!!! I couldn’t pass it up. SOOOOOO now I can make donuts in a flash, they are mini- so less guilt & I don’t even have to turn on the oven to do it. YAY!!!

I decided to jazz up these by making them whole wheat – again, less guilt.

I also decided that I would add in some blackberry marmalade that I had made for a little something extra.

You can catch that recipe in the raspberry version HERE.

Oh my word- they were SO GOOD!!!!!! Definitely making these again.

Print Recipe

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

1 1/2 cups whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
9 tbsp butter - melted
3/4 cup milk
1 egg- slightly beaten
1 tbsp blackberry marmalade

Instructions

Preheat donut machine
Combine dry ingredients in large bowl.
Make a well in the center & whisk in butter, then milk & egg until smooth.
Fold in marmalade so it's swirled throughout.
Transfer half the batter to piping bag with large open tip.
Spray donut maker with cooking spray before adding batter.
Pipe in batter, close lid & cook for 6 minutes.
Carefully remove & allow to cool on wire rack before adding glaze.
Pipe in the next batch until all batter is used.
This made about 16 mini-donuts. (donut maker does 5 at a time)

Print Recipe

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

1 1/2 cups whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
9 tbsp butter - melted
3/4 cup milk
1 egg- slightly beaten
1 tbsp blackberry marmalade

Instructions

Preheat donut machine
Combine dry ingredients in large bowl.
Make a well in the center & whisk in butter, then milk & egg until smooth.
Fold in marmalade so it's swirled throughout.
Transfer half the batter to piping bag with large open tip.
Spray donut maker with cooking spray before adding batter.
Pipe in batter, close lid & cook for 6 minutes.
Carefully remove & allow to cool on wire rack before adding glaze.
Pipe in the next batch until all batter is used.
This made about 16 mini-donuts. (donut maker does 5 at a time)

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Carrot Cake {Recipe} ~ Just in Time for Easter

By Kleinworth & Co 17 Comments

Two things inspired this post today. First is that we joined the co-op & now I have an abundance of fresh produce here in the house & second is that while we were doing our monthly stock up at Costco we came across this Nordic Ware Cast Aluminum Fleur de Lis Bundt Pan with Cake Keeper set (Costco website wasn’t showing it so this link is to Amazon). I was dying to pick up a bundt pan & so I was so happy to have found this one. It also gave me the perfect excuse to make the carrot cake that I have been meaning to do for YEARS!!

The day after we picked up our basket I spent about 5 hours in the kitchen prepping the food, slicing, dicing & packaging it up so that most of it would go into the freezer for future use & the rest was ready to grab & use on a moments notice depending on what we chose to make. It was well worth my time & I made sure to keep out just enough carrots to make this recipe.

Print Recipe

Carrot Cake {Recipe} ~ Just in Time for Easter

Ingredients

2 1/2 cups granulated sugar
1 cup canola oil
4 eggs
5 tbsp hot water
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice
1 1/2 cups grated carrots
1 cup chopped pecans

Instructions

Preheat oven to 325 degrees.
Grease & flour pan.
Combine sugar, oil, eggs & water in mixer bowl- beat until well incorporated.
Add all remaining ingredients- mixing in carrots & pecans last- after beating all other ingredients together.
Pour into prepared pan
Bake 65-75 minutes- or until your toothpick comes out clean.
Cool in pan on wire rack 10-15 minutes.
Gently run knife along sides to release & invert on plate, removing from pan.
Drizzle frosting over before cake cools completely.
Store in airtight container.

Frosting recipe below

Print Recipe

Carrot Cake {Recipe} ~ Just in Time for Easter

Ingredients

2 1/2 cups granulated sugar
1 cup canola oil
4 eggs
5 tbsp hot water
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice
1 1/2 cups grated carrots
1 cup chopped pecans

Instructions

Preheat oven to 325 degrees.
Grease & flour pan.
Combine sugar, oil, eggs & water in mixer bowl- beat until well incorporated.
Add all remaining ingredients- mixing in carrots & pecans last- after beating all other ingredients together.
Pour into prepared pan
Bake 65-75 minutes- or until your toothpick comes out clean.
Cool in pan on wire rack 10-15 minutes.
Gently run knife along sides to release & invert on plate, removing from pan.
Drizzle frosting over before cake cools completely.
Store in airtight container.

This would make an excellent addition to your Easter menu. This was enough to give our family of 5 dessert for 2 nights- or 10 slices. If you were to slice a bit thinner, I’m sure you could get closer to 16 servings. We like to have a good size wedge – which is a good thing we don’t have it around all that often.

I wasn’t as successful in getting the fleur de lis shape to show like they product image does.

This will take some practice so be ready- more things to come using my new pan.

Enjoy!

To see where I am linking today- visit HERE

St. Patty’s Day Cupcake Jars & Free Printable

By Kleinworth & Co 14 Comments

Happy Thursday Everyone!

I have been running around here like a headless chicken this week- but I wanted to share with you all the FREE printable that I created for you. You may have already grabbed it in my sidebar- that’s so awesome. But I wanted to share these cute little St. Patrick’s Day cupcake jars that I use the printable on over the weekend. This makes the best little gift for your neighbor- or if you are like me- treats that are going to the firehouse. So go ahead & grab it & get creative!

Free Printable Checklist Templates

Just take your cupcakes, stick them in the jar- pipe a little frosting on each one before adding the next.

Then just add the printable cupcake decoration topper & then tie another on around the jar with bakers twine for added flare.

Easy, simple & oh so adorable.

You could also string them all up as a garland for a simple St. Patrick’s Day decoration too.

They are just so happy! Who wouldn’t love to receive a jar stuffed with cupcakes??!! 🙂

DOWNLOAD FILE

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Grasshopper Ice Cream Cake ~ Your Best Weekly

By Kleinworth & Co 13 Comments

I am having so much fun seeing what you all have created. You all amaze me!

Here are some of the FABULOUS things that were shared last week!!

Triple Chocolate from Yolanda @ Peanut Butter & Jelly

Adorable Valentines from Kimberly @ A Fresh Perspective

Dipped Oreos from Tiffany @ June Makes Six

& this AWESOME photoshop tutorial from Melissa @ Serendipity is Sweet

Thank you all for not only sharing your creativity with me each week (it truly warms my heart) but for being oh so fabulous ALL THE TIME!!!

You guys ROCK!!!!!!!

For mine this week- I thought I would share with you the Grasshopper Ice Cream Cake I made for the boy’s birthday. It was so easy that I may be doing these more often than a traditional frosted cake. It was so good too. Plus- it would be great to make for St. Patty’s Day!!!

Grasshopper Ice Cream Cake ~ Your Best Weekly, weekly creating sharing, grasshopper ice cream cake, easy ice cream cake, recipe, mint ice cream cake

Print Recipe

Grasshopper Ice Cream Cake Recipe

Ingredients

1 box cake mix
eggs oil, water according to pkg instructions
1- 1.5 qt ice cream- mint or other flavor
1/2 bag chocolate chips
1/2 tbsp shortening

Instructions

Prepare box cake mix according to instructions.
Bake in spring form pan.
When done let cool completely.
Remove cake from pan- leaving on the bottom round piece.
Using a long thin knife or cake leveler & remove the top portion of cake to make it flat.
Put the sides of the pan pack on, cover & freeze until cake it firm. About 1 hour.
Remove ice cream from freezer & allow to thaw & get just soft enough so it's spreadable- about 20-30 min depending on how warm your house is at the time.
Once cake is frozen & ice cream is soft start adding the ice cream to the top of the cake, smoothing out along the way. Do this until it reaches the top of your pan. Return to freezer to set.
Once ice cream is firm again- use a knife & run along the sides to remove it from the pan. Then remove the spring form from the cake again.
Combine your chocolate chips & shortening in a small bowl & microwave for 30 second intervals until melted & smooth.
Drizzle melted chocolate on with a spoon in whatever pattern you desire. It should firm up (like magic shell) almost as soon as it hits the frozen cake.
Return to freezer until ready to eat.
Let sit out about 15 minutes before serving so that the cake is soft but the ice cream is still somewhat firm.

Enjoy!!!

Link: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend | Inspiration Gallery | Show & Share

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Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

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Whimsical Marbled Valentine Cookies

By Kleinworth & Co 16 Comments

Oh boy. Can I tell you something???

Michael’s is DANGEROUS!!

I was in there the other day to pick up one thing- hot glue sticks. I ended up walking out of there with $50 worth of stuff in my cart. One of those things were these ADORABLE heart shaped cookie cutters. I wasn’t going to do any more Valentine’s Day treats. I really wasn’t. I have plenty of candy in the house. I didn’t need these. But once I bought the cookie cutters- well…. I obviously had to make the cookies.

I decided to not make these as carefully as I normally would have tried to do.

Yep- I purposely decorated these quick & IMPERFECT to give them a more whimsical feel. I felt it added to the marbled dough.

They were fun & didn’t last too long either.

You can print the recipe HERE.

Only thing to change is to add a couple dabs of gel food color & hand kneed in so it doesn’t color the whole batch throughout.

Then roll out instead of ball up & cut & bake according to recipe. Allow to cool before icing.

Want more Valentine cookies- you can make these

Peanut Butter Cookie Recipe HERE!

When you pull them out- just push in the chocolate heart before the cookie cools.

Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend | This or That Thursday | Little Things Thursday | Inspiration Gallery|Show & Share

Almond Joy Cream Delight Bars

By Kleinworth & Co

I am a coffee NUT I tell you. Last week we ran out of our usual SUPER STRONG coffee from Costco & couldn’t get back there to pick up some right away. We had to go several days with some regular (what they called strong) coffee that was beyond weak. I was going through withdrawals So you can imagine how seriously I take my creamers too. I love them in my coffee & I love to use them (& the flavors I love so much) in the other things I make.

I have completely fallen in love with the current flavors available from International Delight & had to pick up a few. This also meant that I was already dreaming up recipes while I was standing in line at the checkout counter. So while I was standing there waiting, I found the Almond Joy bars that just happened to match the flavor of one of the creamers that I was buying. That really got the gears turning. So I decided to add them to the cart & get creative when I got home.

Print Recipe

Almond Joy Cream Delight Bars from Kleinworth & Co.

Ingredients

2/3 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
3 tsp International Delight Gourmet Coffee Creamer - Almond Joy flavor
1/2 tsp baking powder
2 cups all-purpose flour
2 1/2 tsp salt
4 Almond Joy fun size chopped
1 12oz bag chocolate chips

Instructions

Preheat oven to 350 degrees.
Spray 9x13 glass pan with cooking spray.
In mixer combine butter, sugars, eggs & Almond Joy International Delight Gourmet Coffee Creamer mixing on low for 1 minute.
In separate bowl, combine flour, baking powder, salt & half the chocolate chips.
Stir in slowly to wet mixture on low speed.
Scrape bowl to ensure all ingredients are blended.
Transfer to baking dish, pressing down & flattening out to cover bottom of pan.
Sprinkle remaining chocolate chips & Almond Joy pieces on top.
Bake for 30-40 minutes.
Let cool & then cut bars into 3 inch squares.

These are so good. You can’t go wrong with chocolate chip bars. Rich, chewy & oh so delicious!

The kids would barely let me take the time to photograph them before they were beating down the door of the studio to get some.

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

Looking for more yummy bar recipes?

Monster Cookie Bars

Peanut Butter Seven Layer Bars

Blueberry Crumble Bars

Don’t miss these great ideas from these bloggers….
Chef in Training – Caramel Pretzel Magic Bars
Sugar Apron – Delicious Strawberry Shortcake Kabobs
Natashas Kitchen – Strawberry Pretzel Salad

Macadamia Nut Bark {Recipe}

By Kleinworth & Co 5 Comments

For years I have wanted to make bark during the holidays. Remember when I told you that I have this list of holiday treats I want to make?? Yeah- this has been on it for a really long time. I really don’t know why I never got around to making it before. I guess I always thought it would be more time consuming than it really is. Or maybe I already had so many treats in the house that I really didn’t NEED to make anything else. I don’t know- but I can finally cross this one off my list & probably move it to the yearly staples list of things I just automatically do. It’s so quick, no-bake & SIMPLE. I can see me making many variations of this Macadamia Nut Bark {Recipe} for other occasions too throughout the year. This is a great thing to make as food gifts for friends for all sorts of occasions. There are so many gatherings we will have coming up where I can tweak this to work as a quick & easy treat to bring. Anything that looks like it took a ton of time but is simple gets an “A” in my book.

Print Recipe

Macadamia Nut Bark {Recipe}

Ingredients

2 Cups Semi-Sweet Chocolate
1 1/4 Cup White Chocolate
1 Cup Melting Chocolate I used red
1 1/2 Cups Crushed Macadamia Nuts

Instructions

Pour each chocolate in a glass, microwave safe bowl.
Line baking sheet with parchment paper.
Starting with the semi-sweet chocolate, put in microwave for 60-90 seconds stirring half way through until melted.
Pour onto parchment & spread out to a thin layer.
Next do the same with the white chocolate but instead drop in spoonfuls all over the top of the semi-sweet chocolate.
Then do the same as the white chocolate with the colored melting chocolate.
Take a skewer or stick of some sort to pull through to swirl the chocolates together. ( I used a chop stick)
Sprinkle the nuts over the top & press in just a bit.
Transfer to freezer for 30 minutes to set.
Remove & stab with a sharp object in random places to break apart.
Store in refrigerator for up to 1 week.

Enjoy!!!

Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend

Sea-Salted Fudge

By Kleinworth & Co 10 Comments

Semi-Sweet chocolate fudge topped with sea salt makes this Sea-Salted Fudge. A classic fudge recipe is easy to make & so incredibly creamy & delicious. The absolute perfect blend of salty & sweet.

Sea Salt Fudge

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Finale ~ 7 Days of Memory Making ~ Day 7

By Kleinworth & Co 4 Comments

Welcome to Day 7 of my 7 Days of Memory Making ~ Holiday Recipe Series

This past week I took a much needed blogging break to prepare for our long distance move. Over the past 6 days I shared with you some recipes that have been part of my family traditions & so has Danelle. We hope that these recipes become memory makers for you & your family too.

Did you miss a post this week?? You can find all the links to all 14 of these fabulous recipes here today. We have it all covered, appetizers like Beer Bread, Cranberry Cream Cheese Dip & a Green Onion Cheeseball. Cookies for every craving- Sugar Cookies, Hot Cocoa Cookies & Four Spice Crackles. German Sweet Chocolate Pie, Easy Peanut Butter Fudge, Snickers Cake Mix Bars & Chocolate Nut Clusters. These are all quick & easy recipes that are sure to be the hit of your holiday gatherings this season.

Here they are…………

Red Velvet Brownie Bites

Red Velvet Sandwich Cookies

Easy Peanut Butter Fudge

German Sweet Chocolate Pie

Chocolate Truffles

Chocolate Dipped Marshmallows

Sugar Cookies

Hot Cocoa Cookies

Four Spice Crackles

Snickers Cake Mix Bars

Chocolate Nut Clusters

Beer Bread

Cranberry Cream Cheese Dip

Green Onion Cheeseball

Hope you all have a FABULOUS Thanksgiving!

Thanks for joining me this week.

Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend

Sugar Cookies ~ 7 Days of Memory Making ~ Day 4

By Kleinworth & Co 8 Comments

Welcome to Day 4 of my 7 Days of Memory Making ~ Holiday Recipe Series

While I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.

7 days of memory making, holiday recipe series

The holidays are just not the holidays without Sugar Cookies. Yes I do make the regular kind that you roll out, cut into shapes & then frost. I swear- I do that…..sometimes. But when the hubs asks for Sugar Cookies & I just don’t feel like that kind of mess- I go this route. This recipe is easy, quick & you just roll them in a ball like you would Snickerdoodles. The frosting is quick & everyone is happy. You can make these as easy or as complicated as you have time for & that is what I love about them. PLUS they are chewy. They never last long. Hubs likes to have some with his morning coffee & then I find him grabbing a few more throughout the day.

Print Recipe

Sugar Cookies

Ingredients

Cookies:
3 1/2 cups Sifted All-Purpose Flour
2 tsp Baking Powder
1 1/2 cups Sugar
2 Eggs
2 sticks 1 cup Butter
2 tsp Vanilla Extract
1/4 cup Sugar to coat
Icing:
1 cup Confectioners Sugar or more to get a thicker consistency
1 1/2 tbsp Water
3-4 drops Food Coloring
Colored Sprinkles Sanding Sugar- optional

Instructions

Cookies:
In a bowl, stir together flour & baking powder. Set aside.
In mixer bowl, beat together butter & sugar until fluffy.
Beat in eggs & vanilla.
Stir in flour mixture, a third at a time to make stiff dough.
Preheat oven to 350 degrees
Scoop a ball of dough, roll into a ball & roll in sugar to coat.
Bake on non-stick cookie sheet for 8 minutes
Cool completely on pan before transferring to a wire rack
Icing:
In a small bowl, mix sugar & water to form a thick, smooth icing. Adding more sugar as needed.
Stir in food coloring to desired shade.
Transfer to piping bag & decorate as desired.
Let dry completely before stacking

Don’t miss my other favorite cookie recipes!

Softest Chocolate Chip M&M Cookies

Homemade Biscoff Cookies

Mini Peanut Butter Chocolate Chip Cookies

Peppermint Chocolate Chunk Cookies

Be sure to try these AMAZING cookies from Danelle too

Hot Cocoa Cookies

AND

Four Spice Crackles

Check back tomorrow for Snickers Cake Mix Bars & more.

Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend

Chocolate Truffles ~ 7 Days of Memory Making ~ Day 3

By Kleinworth & Co 11 Comments

Welcome to Day 3 of my 7 Days of Memory Making ~ Holiday Recipe Series

I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. But don’t worry, this blog will not be abandoned.I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.

For me- the holidays are just not the same without Chocolate Truffles. They are so decedent & rich- I can’t get enough. For years I wanted to make some. I always thought they would be too time consuming or difficult. Then I came across a recipe similar to this one & realized that these were something I could easily put together. I tweaked the recipe to fit my tastes & here you go.

I love this Chocolate Truffle recipe because it’s so simple & so quick – which makes them a must in my book. They give the appearance that I spent a ton of time slaving away in the kitchen but that is just not the case. These won’t last long- I promise.

Chocolate Truffles

What other truffle recipes do you suggest?

Print Recipe

Chocolate Truffles

Crazy easy - 3-Ingredient chocolate truffles for any occasion!

Prep Time20

Chill2

Course: Dessert

Cuisine: American, French

Keyword: chocolate, truffles

Servings:

Ingredients

20 ounces Bakers Semi-Sweet Chocolate 20 total squares (1 ounce each)- divided
8 oz cream cheese
Decorations like sprinkles nuts or crushed up candy canes

Instructions

Melt 8 of the chocolate squares in a double boiler. Let cool to almost room temperature but still in a liquid state.
In a mixer bowl, beat the cream cheese until creamy.
Blend in the melted chocolate. and then refrigerate until firm.
Shape into balls, scooping with a melon baller works well. Place on a baking sheet lined with parchment paper.
Chill for 1 hour.
Melt the remaining chocolate in a double boiler.
Dip truffles in the melted chocolate to coat.
Return to the baking sheet & sprinkle with decorations or immediately dip & roll into your decorations.
Refrigerate on the lined baking sheet for at least 1 hour to firm up.
Store in a tightly covered container in the refrigerator.

Be sure to check out my Chocolate Dipped Marshmallows too.

Be sure to come back tomorrow for a Day of Cookies

German Sweet Chocolate Pie ~ 7 Days of Memory Making ~ Day 2

By Kleinworth & Co 10 Comments

Welcome to Day 2 of my 7 Days of Memory Making ~ Holiday Recipe Series

As I mentioned yesterday, I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. But don’t worry, this blog will not be abandoned. I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.

Welcome Danelle!!!! So honored to have you posting here today in my space.

I was so excited when Gina asked me to share some favorite holiday recipes this week at Kleinworth and Co. She’s always sharing delicious food, and beautiful food photography, and I can’t wait to see what tasty treats she has in store for us this week!

Today I’m sharing a German Sweet Chocolate Pie recipe that my mom first started making for the holidays back when I was a teenager. She found it on the bottom of the Cool Whip lid and it’s been a family tradition ever since. I’ve been making it for my family for the past 18 years.

Sometimes we have it for Thanksgiving, sometimes for Christmas, and sometimes for both! Which is really easy to do, because this pie goes in the freezer, which means I can make two pies at once for both holidays! And it’s so nice to have a make ahead dessert when you’re going to be busy in the kitchen with other things.

German Sweet Chocolate Pie

Print Recipe

German Sweet Chocolate Pie

Ingredients

4 ounces Baker’s German Sweet Chocolate
1/3 cup milk
2 tablespoons sugar
1 8 ounce package cream cheese, softened
1 8 ounce Cool Whip topping, thawed
1 graham cracker pie crust

Instructions

Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted.
Beat sugar into cream cheese
Add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping and blend until smooth.
Spoon into crust.
Freeze until firm, about 4 hours.
Garnish with additional whipped topping and chocolate curls, if desired.
Let stand at room temperature about 1 hour before serving.
Store any leftover pie in the refrigerator.

This recipe also works well with a traditional baked crust, and you can certainly make your own chocolate crumb crust, although I usually use a pre-made one. I definitely recommend using the German Sweet Chocolate though. It give the pie a very distinctive chocolate flavor. I’ve always been able to find it in the baking aisle near the other Baker’s brand chocolate.

In contrast to so many holiday desserts, this is not too sweet or rich, which means I can easily eat more than one piece! Although that may not be a good thing. I always get compliments and requests for the recipe when I serve this pie to company. I hope you and your family will love it too!

Check out another MUST MAKE Holiday recipe courtesy of Danelle

Easy Peanut Butter Fudge

Be sure to come back tomorrow for Chocolate Truffles.

Looking for more great pie recipes?

Oreo Banana Cream Pie

Mocha Cream Pie

Easy Pie Crust – Perfect Every Time

To see where I am linking today- visit HERE

Red Velvet Brownie Bites ~ 7 Days of Memory Making- Day 1

By Kleinworth & Co 9 Comments

Welcome to Day 1 of my 7 Days of Memory Making ~ Holiday Recipe Series

I am taking a MUCH NEEDED break from my usual blogging routine this week in preparation for prepare for our long distance move. But don’t worry, this blog will not be abandoned. I have teamed up with the FABULOUS Danelle from Let’s Dish Recipes to bring you some really great recipes this week.

Thank you so much for joining me as I share with you some of our family’s favorite recipes during the holiday season. I wanted to kick it off with these Red Velvet Brownie Bites. I really love red velvet ANYTHING & the hubs really loves cream cheese frosting on just about anything. So these have become a HUGE family favorite in this house. They are SO GOOD! I know that when I look back on my childhood memories of the holidays most of them are tied to food in some way. I remember making gingerbread houses or popcorn balls with my mom. She also makes the very best fudge in the world. My goal during the holidays is to create those same sort of memories with my kids in hopes that they want to do the same when they are grown. These Red Velvet Brownie Bites are definitely something I know they will make with their families.

Print Recipe

Red Velvet Brownie Bites

Ingredients

Brownie ingredients
1/2 cup 1 stick unsalted butter- diced
3 oz. bittersweet chocolate chips I actually used the squares
1 1/2 cup sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. liquid red food coloring
1 cup all purpose flour
1/2 tsp. baking powder
Icing
8 oz. cream cheese - room temperature
4 tbsp butter - room temperature
1 tsp. vanilla
1 1/2 cup sifted confectioners sugar
White sparkling sugar opt.

Instructions

Preheat Oven to 325. Use either non-stick foil or just use regular foil & then spray with non-stick spray & line a metal 9"x9" baking pan. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & doing it how I would normally do it- but I decided to follow the instructions & I was happy I did)
Stir butter & chocolate in a heavy large saucepan over low heat until all is melted. Remove from heat. Whisk in sugar & then eggs- one at a time. Stir in vanilla, salt & food coloring. Sift flour & baking powder (I usually just run a whisk through it for a few stirs & it works perfectly) & stir in & blend well. Transfer batter to prepared pan.
Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with some moist batter attached. (about 30-35 minutes). Cool completely in pan on a rack. (I was impatient & stuck mine directly into the freezer to cool it faster)
Beat cream cheese & butter until lightly fluffy. Add vanilla & lightly mix. Add confectioners sugar & beat to combine. (if it's too thick- add a splash of milk)
Using the foil as an aid- lift brownies from pan & place on cutting board. Remove foil from sides. Spread cream cheese over brownies & add sparkles. Cut brownies into bite size pieces. To get a cleaner cut- wipe the knife after each slice. In the future - I will probably cut the brownies first & make a little more frosting so I can pipe it on each bite. I think it will be more aesthetically pleasing & keep the fingers cleaner when grabbing for one.

Check out Danelle’s

Red Velvet Sandwich Cookies

Be sure to come back tomorrow for Danelle’s German Sweet Chocolate Pie

Linking with: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend

Fall Cupcakes & Life n’ Reflection Fall Transfers

By Kleinworth & Co 13 Comments

Make cute cupcakes with these Fall Cupcakes & Life n’ Reflection Fall Transfers – printable cupcake toppers for the holiday season.

I won’t be participating in Scavenger Hunt today. Unfortunately, we had something happen this week that shook our foundation & has us scrambling. You can read all about it in yesterday’s post.

I will try my hardest to not let this alter my posting schedule or my photo-taking too much. But unfortunately, the fact that I am not posting for Scavenger Hunt today due to lack of time with all these wrenches in my schedule & that I have literally lost my desire to pick up the camera right now- I suppose it already has changed quite a few things.

Don’t miss these adorable owl cupcakes for fall!

Anyhow- before all this happened I had baked these cupcakes. I had started with trying the Nutella swirl cupcakes I had found only I just did a quickie by mixing it with a butter pecan box cake.

They totally didn’t come out like they should have but I really did it for the sole purpose of showing you all these adorable transfers from Life n’ Reflection.

I originally was going to use them as printed recipe cards but then decided I wanted to scale them down & print a bunch for cupcake decorations. I love how cute they are.

I will probably do the recipe cards another time when my head is more in the game. But for now I have these.

If you want to print these cute cupcake toppers for fall – you can find them over at Life n’ Reflection. Be sure to head over there (link below) and check out all the amazing ideas Kristy shares.

Head on over & give Kristy some love!

Chocolate Frozen Yogurt

By Kleinworth & Co 17 Comments

Chocolate Frozen Yogurt recipe a healthy treat to satisfy the summer cravings. Definitely one of my favorite frozen desserts. Yummy frozen yogurt!

Now- You know- I love all the things I find on Pinterest. I love trying out what other people make for their families. But you know what I really love – that it inspires me to first try but then create my very own. Not really adapting someone else’s recipe- because I do that plenty to make things work for our tastes. But really just get in the kitchen & work through trial & error & create something we love.

I did this while the hubs was out on the fires in Utah. When he’s gone I usually spend a considerable amount more time just being creative. Whether it be in the kitchen, the craft corner in my office or with my camera. Keeps me a bit busier than normal & my mind off the fact that he’s out there. This time I wanted to tackle my own chocolate frozen yogurt. I was so pleased with the results & it was gone in a flash.

Print Recipe

Chocolate Frozen Yogurt

Delicious & easy chocolate frozen yogurt.

Prep Time4

Total Time4

Author: Gina Kleinworth

Ingredients

1 cup chocolate chips
1 can 14 oz sweetened condensed milk
16 oz vanilla yogurt
2 tsp vanilla extract

Instructions

Melt chocolate chips & stir in sweetened condensed milk until completely blended. Cool slightly.
Pour into upright mixer slowly stirring in yogurt & vanilla. Mix well.
Pour into electric ice cream maker & churn for 15 minutes.
Transfer to air tight container & freeze an additional 4 hours+

Enjoy!!

Looking for more of our favorite frozen dessert recipes?

Classic Vanilla Frozen Yogurt

Mocha Java Ice Cream

White Chocolate Custard Frozen Pops

Don’t miss these great ideas from these bloggers….
Frozen Oreo Pudding Cake from Lil’Luna
Frozen Hot Chocolate Cheesecake from Chelsea’s Messy Apron

To see where I am linking today- visit HERE

The Ombre Cake that Busted my Diet

By Kleinworth & Co 27 Comments

I was doing so good. I was keeping my food journal, watching my caloric intake & getting back in the habit of exercising every day. I had not seen a change in my body yet- I had only been going for about 10 days straight THEN my mom showed up with the birthday cake for the Munchkin. She has done cakes professionally- sort of on the side all my life & so I put in my special request for a pink Ombre cake. I had her watching my Pinterest board closely because I was gaining inspiration nightly. I was so excited for this cake. I think it may have been a little bit for me more than Munchkin because she had no part in deciding what we would do. My mom showed up with the tiers already baked, filled & crumb coated. We stayed up until about 1 AM working on it & it was so much fun. I don’t think I can do a regular one color cake ever again. I am so happy it’s finally out of the house though. Back to the diet & hoping to actually get somewhere this time.

Can you believe my mom made this out of gum paste??!!

I was so thrilled that we did Ombre on the inside too.

I whipped up some of my Strawberry Cheesecake frozen yogurt & some chocolate chip homemade ice cream to compliment it. I was also super thrilled that we made everything from scratch. No preservatives or additives. That has got to count for something good right??!!

Watermelon Lemon Sorbet

By Kleinworth & Co 16 Comments

One day the hubs came home with 2 watermelons. They were left over from a gathering at one of the stations & no one else wanted them. I immediately thought that there was no way we would get through it all without having to throw some away. I can’t stand wasting food. I was determined to figure out a way to use it all. My mind first goes to freezing & then how I can change that into something cold & tasty. I came up with this Watermelon Lemon Sorbet.

Watermelon Lemon Sorbet

1 cup water
1 1/2 cup sugar
8 cups cubed fresh melon
1/4 cup lemon juice

Place the water & sugar in saucepan over medium heat. Bring to boil & cook until sugar is dissolved & you have your simple syrup. Remove from heat & allow to cool while you cube & prep your melon.

In a blender, mix together the watermelon cubes, lemon juice & your syrup. Blend until smooth. Pour into your ice cream maker & churn for 15-20 minutes. Transfer to an airtight container & freeze for another couple hours. So good!

Choc-O-Cherry Ice Cream

By Kleinworth & Co 22 Comments

Choc-O-Cherry Ice Cream is a smooth & creamy homemade ice cream recipe packed full of bing cherries & chunks of milk chocolate. It’s the perfect frozen dessert to enjoy all summer long.

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Raspberry-Pineapple Frozen Fruit Pops

By Kleinworth & Co 12 Comments

Did you all have a FANTASTIC 4th of July??

When my dad & step-mom were here we went to good ol’ Walmart so they could “spoil” the kids a bit with some things they needed & wanted. I was so grateful because they all needed shoes. Literally- every pair they received for Christmas & recently again in April when my mom came with new shoes for them- ALL WERE OUTGROWN. I was so bummed- they still look brand new. A couple pair only worn maybe 3 times at best. So when my dad offered to pick up the tab on new tennis shoes & sandals for all 3 of them I WAS THRILLED. Plus- he let them choose whatever they wanted. Here I was looking at prices & trying to steer them in one direction or another based on price & he quickly put a stop to that & let them have what they really wanted. I was so grateful! Saved me a good chunk of cash. THANKS DAD!

So they spoiled the kids (they got toys & craft supplies too). I was not left out in the dust here. I mentioned I wanted to add some new shapes to my Popsicle molds. I really intended on just getting one new set to add to my already growing collection. What I didn’t know is that they would have 4 colors to choose from & I then remembered something about my step-mom. She always has to have the whole collection of whatever it is. If she buys something & it comes in a variety of colors- she buys ALL the colors. This is true with everything she buys. If she buys one pair of flip flops- she also buys every other color available. So I didn’t even have a chance to take a look at what was on the shelf. I said I wanted new molds & she promptly grabbed every color they had & threw them in the cart. I didn’t even have time to check prices or see what else there was on the shelf. It was done. She is so much fun!

So we HAD TO put them to use before they headed out of town. I had lots of raspberries & a pineapple that wasn’t going to last much longer. Way too much fruit to eat in the time we had. So I made fruit pops. The best part is that I was able to make so many with all the molds I have- that we are still eating them. Both my freezers are packed with all these cool treats I have been making lately- so we are set for a while with a great variety.

Raspberry-Pineapple Frozen Fruit Pops

2 cups washed & hulled raspberries

2-3 cups fresh cubed pineapple

puree, pour, freeze & enjoy

Blackberry Pops

By Kleinworth & Co 17 Comments

Like I mentioned on Friday- I have been making frozen treats like crazy. Not only because it’s flippin’ hot here- but I’m sort of obsessed with creating the photos afterwards too. I can’t help it. I see something of inspiration & then all I can think about is getting in the kitchen & making whatever it was. Literally the entire time I am making the treats I’m thinking in my head exactly what I want to do with the styling for the photos. I have an addition to food photography. I totally admit that. It’s so much fun from start to finish & it makes me happy.

Like everything else this summer- I am trying to streamline things & make them simple.

I don’t want to spend a ton of time in the kitchen & so these pops are perfect w/ less than 10 min prep time

Blackberry Pops

3-4 cups Diet V-8 Splash Berry Blend

1 handful of blackberries

Pulse in blender & pour into pop molds. Yes- that simple. They are SO GOOD.

And the kids don’t even know or care that they are healthier too.

Have a fabulous Sunday! I have family in town so I will be hit or miss for another couple days.
Catch up with you as I can get into the office.

DESSERT

Peanut Butter Glaze

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Peanut Butter Glaze

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Blackberry Whole Wheat Mini-Donuts {Recipe}

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Carrot Cake {Recipe} ~ Just in Time for Easter

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Carrot Cake {Recipe} ~ Just in Time for Easter

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Grasshopper Ice Cream Cake Recipe

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Enjoy!!!

Link: Live Laugh {Linky} Thursday | The 36th Avenue | I’m Lovin’ It Party | One Creative Weekend | Inspiration Gallery | Show & Share

Almond Joy Cream Delight Bars from Kleinworth & Co.

Ingredients

Instructions

Looking for more yummy bar recipes?

Macadamia Nut Bark {Recipe}

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Sea Salt Fudge

Sugar Cookies

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What other truffle recipes do you suggest?

Chocolate Truffles

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German Sweet Chocolate Pie

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Looking for more great pie recipes?

Red Velvet Brownie Bites

Ingredients

Instructions

Chocolate Frozen Yogurt

Ingredients

Instructions

Looking for more of our favorite frozen dessert recipes?

Choc-O-Cherry Ice Cream is a smooth & creamy homemade ice cream recipe packed full of bing cherries & chunks of milk chocolate. It’s the perfect frozen dessert to enjoy all summer long.

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