Love and Confections: 2013

December 19, 2013

BABY L&C IS HERE and Pink Vanilla Bean Cupcakes

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I am so excited to publish this post. Baby Grace has decided to make her appearance! Mr. L&C and I could not be happier with our little princess. If you follow my Instagram feed, there will be many more pictures to come! Thanks to everyone for all the well-wishes and following my progress through this experience. We are doing well and can't wait to start this new journey with our little one.

To celebrate our new arrival I thought I'd share a go-to cake recipe of mine. Everything around here has been pink lately - even the cupcakes! This is a great recipe to whip up for any occasion. The cake flour makes it so light and I love the little flecks of vanilla seeds from the Vanilla Bean Paste.

Vanilla Bean Cupcakes
adapted from Swans Down Cake Flour

Vanilla Bean Cupcake Ingredients:
 - 2 sticks unsalted Butter, room temperature
 - 2 cups granulated Sugar
 - 2 teaspoons Vanilla Bean Paste*
 - 4 Eggs, room temperature
 - 3 cups Cake Flour
 - 1 tablespoon Baking Powder
 - 1/2 teaspoon Salt
 - 1 cup Milk

Vanilla Bean Cupcake Directions:
 - Heat oven to 350F. Line a cupcake tin with cupcake wrappers.
 - In the bowl of a stand mixer with the paddle attachment, cream together the Butter and Sugar. Scrape the sides of the bowl. Add in the Vanilla Bean Paste and mix to combine.
 - Add in Eggs, one at a time, mixing well after each addition. Scrape down sides before adding flour.
 - In a separate bowl, sift together the Cake Flour, Baking Powder and Salt. Add Flour mixture and Milk, alternating by starting and ending with the Flour. Be careful not to overmix. Only mix until just combined to prevent a dense, dry cake.
 - Using a cookie scoop, evenly distribute in the cupcake tin and bake for 10-12 minutes for mini cupcakes or 15-18 for standard size cupcakes, or until the cupcakes are just done and a cake tester or toothpick comes out clean.
 - Cool for a few minutes in the tin, then transfer to a wire rack to cool completely before frosting.

Whipped Vanilla Frosting from Sweetapolita - I tinted it light pink

*If you don't have Vanilla Bean Paste, you can use Vanilla Extract instead.

Until next time,

December 13, 2013

Homemade Holiday Gift Roundup

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Simple and easy homemade gifts are the perfect touch for the holiday season or as a hostess gift.

December 6, 2013

Double Chocolate Peppermint Cookies

These Double Chocolate Peppermint Cookies are sure to become a family favorite. Great chocolate taste with some festive peppermint candies mixed in.

December 3, 2013

Apple Cider Baked Doughnuts


I hope you all had a fabulous Thanksgiving holiday and long weekend! Now that it is December, I am counting down the days until Baby L&C makes her appearance. We are so excited (and scared - first-time Mom here) and ready to meet our little one. I have been doing some last minute baking to prep for baby down-time from the Blog. Hoping she holds out so I can get a few more recipes done. Speaking of recipes, here is one that I have wanted to try for a while...

I love doughnuts! Who doesn't? I mean, when you decide to go to the local mom & pop donut shop to celebrate your birthday, it's kind of a given. I love all kinds of doughnuts: baked, fried, filled, etc. There is no doughnut snobbery in this household.

I was given the opportunity to try out King Arthur Flour's Doughnut Pan recently. Aside from doughnuts, this pan is great for making Breakfast Sandwiches. King Arthur Flour also gave me a bottle of Boiled Cider to try out - man is this stuff good! There was no question when I decided to make Apple Cider Doughnuts for my first doughnut-making experience - I know, never made doughnuts. It's crazy, especially since they are so easy to make.

This is a great doughnut pan. It bakes evenly and is a breeze to clean. The little handles make it easy to take out of the oven. I still use cooking spray, even though it is a non-stick surface - you can never be too careful. It is slightly bigger than my other doughnut pan by another baking company. I will probably adjust my recipes to make a fluffier doughnut because it is slightly bigger. There are no complaints on my end about it and I can't wait to whip up another batch of delicious doughnuts!

Apple Cider Baked Doughnuts
adapted from King Arthur Flour
yield 18 doughnuts

Apple Cider Baked Doughnut Ingredients:
 - 1/3 cup Vegetable Oil
 - 3 large Eggs
 - 1 & 1/4 cups granulated Sugar
 - 1 cup Applesauce
 - 4 tablespoons Boiled Cider*
 - 1 & 1/2 teaspoon Vanilla Extract
 - 1 teaspoon ground Cinnamon
 - 1 & 1/2 teaspoon Salt
 - 1 & 1/2 teaspoon Baking Powder
 - 8 ounces All Purpose Flour

Apple Cider Baked Doughnut Directions:
 - Heat oven to 350F and lightly grease the doughnut pan with cooking spray.
 - In the bowl of your stand mixer with the paddle attachment, combine all the ingredients except the Flour. Add in the flour and mix until combined.
 - Using a 1/4 measuring scoop, fill the doughnut tray and bake for about 16-18 minutes or until a toothpick comes out clean.

Maple Glaze Ingredients:
 - 1 & 1/2 cups Powdered Sugar
 - 1 teaspoon Maple Flavoring, optional
 - 2 tablespoons Maple Syrup
 - 3-5 tablespoons Heavy Cream, depending on glaze consistency

Maple Glaze Directions:
 - Mix all the ingredients together in a small bowl and dip the doughnut tops to cover. Alternatively, spoon glaze over doughnuts. Let sit for a few minutes so the glaze sets. Enjoy!

Until next time,

* The Boiled Cider has a very tangy and potent apple flavor. You can use anywhere from 2-4 tablespoons depending on the flavor profile you want.

Disclaimer: I received a Doughnut Pan and bottle of Boiled Cider for review purposes. All opinions are my own.

November 20, 2013

Ham, Egg and Cheese Mini Sandwiches

Depending on what day it is, I may be a morning person. I mean, if necessary, I will wake up and be ready to go. Other times, I don't want to wake up until it's afternoon. Waking up late is a problem when you love breakfast as much as I do. I guess that it the beauty of Brunch - you can have it anytime of the day.

Last month, my Dad got transferred here for his job and moved in with us. Mr. L&C, Dad and I are mostly adjusted to each other's schedules - I haven't lived with Family for 11 years. Dad wakes up for work earlier than we do, so he eats breakfast first. He asked if I could make these little egg "muffins" like my sister does up at home.

I didn't have any recipe to follow, but I think they turned out pretty darn good. KB uses muffin tins, but I think they turn out a little too tall for sandwiches. Dad bought mini bagels to use for the egg sandwiches and that gave me the brilliant idea to use a doughnut pan!

I recently received a doughnut pan from King Arthur Flour to use. I love doughnuts - eating more than making, of course - and was wondering if I could use the pan for something other than just doughnuts (the donuts will be in an upcoming post). I like being able to use pans and utensils for more than just one task. This pan is perfect for not only doughnuts, but also for making these mini egg "doughnuts". It bakes evenly and is a breeze to clean. The non-stick surface would have probably been fine just the way it is, but I used cooking spray just to make sure that the egg would come out perfect.

This recipe is easy to adjust for quantity and add your own spin on ingredients. I am going to make my next batch with spinach and swiss, possibly also a tomato and mozzarella version too.

Ham, Egg and Cheese Mini Sandwiches
a Love and Confections original recipe
yield 12 Ham, Egg and Cheese Sandwiches

Ham, Egg and Cheese "Doughnut" Ingredients:
 - 8 slices of Ham, I used regular deli slices, but you can use thicker cubed ham if you prefer
 - 1 cup shredded Cheddar Cheese
 - 1.25 cups Egg Beaters or about 8-10 Eggs
 - 1 teaspoon Salt
 - 1/2 teaspoon Pepper
 - Mini Bagel, toasted and buttered
 - Tomato Slices, optional

Ham, Egg and Cheese "Doughnut" Directions:
 - Heat oven to 350F. Spray pan with a little bit of non-stick cooking spray, just to make sure they come out perfect. You will have to work in 2 batches because there are only 6 cavities per regular doughnut pan
 - Cut the Ham into small pieces/cubes and equally distribute in the doughnut pan cavities.
 - Equally distribute and sprinkle Cheddar Cheese on top of the Ham.
 - Whisk Egg Beaters - or Eggs, if using - with Salt and Pepper, then pour over Ham and Cheese, leaving a little room at the top, because the eggs will bake and puff up slightly.
 - Bake for about 15 minutes, depending on how correct your oven temperature is, or until fully cooked and springs back to the touch.
 - Let it cool slightly before removing from doughnut pan. Repeat for second batch.
 - Cool completely before storing. I recommend storing in zip-top bags in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.

 To assemble Sandwich:
 - Toast and Butter mini Bagel. Layer Ham, Egg and Cheese "doughnuts" with Tomato slices and enjoy!

Until next time,

Disclaimer: I received a Doughnut Pan by King Arthur Flour for review purposes. All opinions expressed are my own. 

November 16, 2013

Melt-In-Your-Mouth Pumpkin Cookies for #CookieWeek

These cookies are a must for your Fall baking. Moist and irresistible, these Melt-In-Your-Mouth Pumpkin Cookies are going to be a hit.

November 14, 2013

November 13, 2013

Nutmeg Logs for #CookieWeek

Nutmeg Logs are one of my all-time favorite holiday cookies. Perfect at room temperature and even better when frozen, these cookies will be a hit for any holiday party.

November 12, 2013

Ginger Crinkles for #CookieWeek

With the right amount of spice, sugar, crunch and chewiness, these Ginger Crinkles are perfect for the season.

November 11, 2013

Double Chocolate Biscotti for #cookieweek

Double Chocolate Biscotti is perfect with your morning cup of coffee, afternoon cup of tea, or nighttime glass of milk. 

October 30, 2013

October 18, 2013

Homemade Pumpkin Pie Spice

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I am wishing for Fall weather here in Florida and to hopefully speed it along, I created my own Pumpkin Pie Spice. With Fall baking, that little spice container in the grocery store never seems to be enough and always runs out right when I need it. Pumpkin Pie Spice is quick and easy to make and you probably have all the spice ingredients already in your pantry or spice drawer.

The internet has been blowing up with Pumpkin Spice this and Pumpkin Spice that since early September. I love all those delicious creations that I see on Pinterest and FoodGawker. Hopefully I will not be too busy with Baby prep in the next few weeks to add to all the gloriousness (yes, that's my made-up word) of Pumpkin Spice baking.

Pumpkin Pie Spice
a Love & Confections original recipe

Pumpkin Pie Spice Ingredients:
 - 1/4 cup ground Cinnamon
 - 1 tablespoon ground Nutmeg, freshly grated if you have it
 - 1 tablespoon ground Ginger
 - 2 teaspoons ground Allspice
 - 1 teaspoon ground Clove*
*some people like Clove in their spice mix, but I personally do not care for it, so it it up to you if you wish to add it in.

Pumpkin Pie Spice Directions:
 - Add all spices in a jar, with a tight-fitting lid, and shake to combine. Any type of mason or canning jar would be perfect.

Until next time,

September 16, 2013

For Grace - September 16, 2013


Every year this day seems to get harder and harder, but this year is different. For the first time in 12 years, even though its hard, I have something special to celebrate today...

My grandmother, Grace, was one of the most important and influential people in my life. She was like a second mother to me. She instilled the true meaning of Family in our lives and loved us unconditionally. My love of baking stemmed from being in the kitchen with her, and even though she was gone, she inspired me to become a chef.

Like I said, we have something to celebrate on this painful day - Mr. Love & Confections and I are expecting our first child, a little Girl! We are so excited to become parents. Years ago, while talking with my Grandmother, I happened to discuss baby names with her if she had been fortunate enough to have had another girl. She told me the name she liked and I thought it was a pretty name that would be good if I ever had a daughter.

It came time for Mr.L&C and I to think about baby names. The name my Grandmother liked was one of my top choices, but it just didn't feel right. We looked through baby name books and went back and forth on options, but didn't find anything we truly liked. Nothing seemed to fit, but then I suggested we name her after my Grandmother. Mr. L&C and I agreed, and so we had a name for our baby girl... Grace which means "God's favor; blessing"!

It's unbelievable how much I love little Grace already, and haven't even met her yet. I'm sure my Grandmother would love her just as much if she were here to meet her namesake. I know she is watching over us and keeping an eye on our baby girl.

Grace's Sugar Cookies
a Family Recipe adapted from Pillsbury

 - 3 cups All Purpose Flour
 - 1 & 1/2 teaspoon Baking Powder
 - 1/2 teaspoon Salt
 - 1 cup granulated Sugar
 - 1 cup unsalted Butter, room temperature
 - 1 Egg
 - 3 tablespoons Heavy Whipping Cream
 - 1 teaspoon Vanilla Extract

 - Sift Flour, Baking Powder, Salt and Sugar into a large mixing bowl. Cut in Butter using a pastry blender.
 - In a small bowl or measuring cup, put Egg, Cream and Vanilla and beat slightly to break up the egg.
 - Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
 - Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it and place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
 - When ready to make cookies, heat oven to 400F, roll out to 1/2 inch thick, cut out shapes with cookie cutters and place on an ungreased baking sheet.
 - Bake for 5-8 minutes or until just golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Royal Icing & Flooded Icing
adapted from Bake at 350

Bridget shares her recipe and step-by-step pictures. Head on over to her Blog for the recipe and to learn how to make royal and flooded icing.

Until next time,

September 1, 2013

Ham and Swiss Puff Pastry Bites

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A few weeks ago, I traveled home to North Carolina to visit my family and help my Mom host a Bridal Shower Brunch for my cousin - and you all know how much I LOVE Brunch. Her favorite color is purple so everything was decorated with that in mind.

All the local mothers helped by bringing food. We had a great spread including a French Toast Casserole, Mini Frittatas, Deviled Eggs, Hash Brown Casserole, Tomato-Pesto Tarts, a build-your-own Yogurt Parfait and a Mimosa Bar.

I helped Mom with all the decorations as well as the Puff Pastry Bites and French Macarons. We also had a dessert table with Cupcakes, Chocolate Dipped Strawberries, Mints and Peach Cake.

I think she enjoyed herself and had a great Bridal Shower. Congratulations and I cannot wait for the wedding in October!

Ham and Swiss Puff Pastry Bites
inspired by Pinterest

Ham and Swiss Puff Pastry Bites Ingredients:
 - 1 package Puff Pastry Sheets, thawed overnight in refigerator
 - 1 pound shaved deli Ham
 - 1/4 pound sliced deli Swiss Cheese, cut in half
 - 1-2 eggs beaten with 1-2 tablespoons water for Egg Wash

Ham and Swiss Puff Pastry Bites Directions:
 - Heat oven to 425F and lightly spray some baking sheets.
 - Lightly flour a surface to roll out one Puff Pastry Sheet at a time. You don't want to stretch or make them too thin, just maybe an extra 1/2 to 1 inch on each side, and to flatten the fold. Cut into 9 equal squares.
 - Set squares on a diagonal in front of you and place a 1/2 slice of Swiss Cheese, followed by some shaved Ham.
 - Using the Egg Wash, fold one side over, brush the corner and fold the other side on top - to create a sealed puff pastry bite. Brush the entire piece of Puff Pastry with the Egg Wash, including the tops, sides, and little corners still visible under the Ham and Swiss.
 - Repeat process with second Puff Pastry Sheet, remembering to work fast, so the fat does not melt out of the sheets before baking - that's what makes it flaky and delicious!
 - Bake for 15-18 minutes or until golden brown. Can be served warm or at room temperature.

Until next time,

August 29, 2013

Raspberry Crumb Bars

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It's almost September and Halloween stores are opening and pumpkin recipes are up on the internet. Summer is still in full effect here in Florida. These past few days have been hot and humid and I cannot wait for cooler weather and Fall baking. Until then, I decided to go with a bright and summery dessert bar for you.

I am not the biggest raspberry fan. I love the flavor, but I just can't get past all the seeds. It tastes great, but if I had a choice between raspberries, blueberries or strawberries, I'd choose the last two.

I decided to use the raspberries I had to make some more room in freezer. This is the perfect way to use frozen raspberries, because they don't always hold their shape once thawed.

Raspberry Crumb Bars
adapted from

Raspberry Crumb Bar Ingredients:
200 grams Granulated Sugar (1 cup)
3 grams Baking Powder (1 tsp)
375 grams All Purpose Flour (3 cups)
2 grams Salt (1/4 tsp)
Zest from one medium Lemon (1 tbsp)
226 grams cold unsalted Butter (2 sticks)
100 grams Eggs (2)

400 grams frozen Raspberries, thawed and strained of any extra juice (2 cups)
100 grams Granulated Sugar (1/2 cup)
18 grams Corn Starch (2 tbsp)

Raspberry Crumb Bar Directions:
 - Heat oven to 350F. Grease and flour, or use baking spray, on a 9 x 13 non-stick pan.
 - In a medium bowl, combine the first measure of Granulated Sugar, Baking Powder, All Purpose Flour, Salt and Lemon Zest. Using a pastry blender or fork and knives, cut the cold Butter into the dry ingredients, until pea-sized shapes are formed. Add in the 2 Eggs and continue to cut to combine.
 - Using 1/2 to 2/3 of the mixture, press it into the bottom of the pan.
 - In a separate bowl, combine the thawed Raspberries, second measure of Granulated Sugar and Corn Starch. Scoop the Raspberry mixture evenly over the bottom crust. Sprinkle the remaining dry mixture evenly over the top.
 - Bake for 45 minutes, or until golden brown. Cool completely before cutting.

Until next time,

August 14, 2013

Baby Love & Confections' Gender Reveal Party


 So this has been a long time coming... Mr. Love & Confections and I decided to host a Gender Reveal party for our Family and closest Friends. We scheduled an ultrasound and hoped that Baby L&C would cooperate so we could find out the gender.

I even baked cookies to help bribe the u/s techs into helping us find out - we had people driving in from out of town for the party. Luckily for us, Baby L&C cooperated for the gender part or the u/s, but I had to go back two weeks later to get some more pictures because of the way Baby was laying.

We were so excited to share the news with everyone and worried how to keep it a secret for 36 hours! My parents live out of state, so we had a surprise gender reveal cake for them that night (thanks Aunt B for helping) and they had to keep the secret for 24 hours before we told anyone else.

We decided to use a cake to reveal the gender - the filling would be either blue or pink. As soon as everyone arrived to the party, they asked us to cut the cake immediately. We waited a bit, had some snacks, then big reveal was upon us...

Until next time,

July 4, 2013

Patriotic Rice Krispies Treats for the 4th of July

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 Happy 4th of July everyone! This is a classic and super easy, no-bake recipe - in case you need to bring a last minute dessert to a barbecue today. We are having friends over, grilling and hoping the weather gets clear enough to do fireworks tonight.

When I was a kid, my parents always had a 4th of July party. We barbecued, ate and swam in the pool all day long. Once the sky got dark enough, everyone settled on lawn chairs in our driveway. All the neighborhood dads gathered their stash of fireworks and headed to our house. My Dad always went big with the firework display. We had to have anywhere from a 4-8 foot table set up to hold it all.

My Mom grew an Aloe plant in our front yard specifically for July 4th. The dads would all take turns lighting the bottle rockets, fountains or roman candles, and run away yelling "fire in the hole". Then came my Dad, with the massive amount of rockets and mortars. We always had a great show.

Hope you have a fun and safe 4th of July!!!

Patriotic Rice Krispies Treats
adapted from Kellogg

Patriotic Rice Krispies Treats Ingredients:
 - 1 stick unsalted Butter
 - 10.5 ounces mini Marshmallows (1 bag)
 - 6 cups Rice Krispies
 - 4 Tablespoons Sprinkles, divided

Patriotic Rice Krispies Treats Directions:
 -  Use vegetable oil cooking spray to lightly grease a 9 x 13 cake pan.
 - Melt Butter in a large pot. Add whole bag of mini Marshmallows. With a wooden spoon, stir continuously until all the marshmallows have melted. Add in the Rice Krispies and 2 tablespoons of Sprinkles.
 - Stir until completely combined and all the Rice Krispies are covered with marshmallows
 - Pour into the 9 x 13 pan and spread evenly with an offset spatula.
 - Sprinkle the remaining 2 tablespoons of Sprinkles on the top. Cool and cut into squares. Best eaten within 24 hours.

Until next time,

July 3, 2013

Love & Confections has a "Bun in the Oven"

So things have been pretty quiet around the blog, and there is a reason for that - Mr. LoveandConfections and I are expecting our first baby!

We are over-the-moon excited that our little family of two is expanding. Baby is set to arrive December 11th and I will definitely keep you posted on our progress. This is also the first Grand-baby for both sides, so the whole family is SO excited.

My first trimester was rough. I was pretty sick, lost weight from not eating and couldn't even think about cooking or baking - all while working full-time and prepping for and hosting my Mother's Day Food Blogger BrunchWeek. Now things are starting to get back to normal - aside from a bad cold and double ear infection last week.

I'm currently at 17 weeks! I have an appetite now - thank goodness! - and I have been cooking and baking a little more regularly now - it's a miracle!

So I will hopefully get back to a regular blogging schedule now. We are very excited to find out the gender in a little over 2 weeks!!!

Until next time,

May 16, 2013

FBF 2013

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Hey everyone! This coming weekend I will be going to the Food Blog Forum here in Orlando, Florida, hosted by Walt Disney World. I cannot wait to see my blogging friends and meet new ones. If you would like to know all about this amazing event you can find information here and also check out the posts below from my past 2 times attending FBF.

Food Blog Forum Orlando 2011
Food Blog Forum Orlando 2012 part 1
Food Blog Forum Orlando 2012 part 2

Have a great weekend and I can't wait to share this wonderful experience with you.

Until next time,

May 11, 2013

Carrot Cake Pancakes for #BrunchWeek

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BrunchWeek has come to a close. All the recipes looked absolutely delicious. This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella QuicheAlmond CroissantsCrumb-Top Blueberry MuffinsBerry Parfaits and a Coffee Chiffon Cake.

The last BrunchWeek event is today - our PinChat Live happening from 2-3 pm EST. We'll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat.

I am so grateful for all the participation during #BrunchWeek. It would not have been made possible without the hard work and participation of a group of awesome Bloggers.

A HUGE thank you goes to the #BrunchWeek Sponsors: 

Califorina Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, The Food and Wine Conference and #SundaySupper, Bob’s Red Mill, Whole Foods Orlando and Stonyfield Organic. I appreciate all that you have provided for the giveaway, any promotional material or samples, and hope to work with you in future blog endeavors.

Until next time,

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

May 10, 2013

Coffee Chiffon Cake for #BrunchWeek

Don't forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella QuicheAlmond CroissantsCrumb-Top Blueberry Muffins and Berry ParfaitsHappy Brunching!!!

BrunchWeek is almost over. Besides entering for the fabulous prizes below, there is still our PinChat Live happening this coming Saturday, May 11th from 2-3 pm EST. We'll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat.

I thought this cake would be a nice treat for Mother's Day - what mom doesn't like coffee? The cake and frosting make for a great dessert that could even be eaten at breakfast or tea time. I also love this frosting! It has such a great coffee flavor and I love how it kind of crusts as it dries - making it not all fall completely off the cake when glazing.

Coffee Chiffon Cake
Coffee Chiffon Cake adapted from About Professional Baking
Coffee Frosting is a Love & Confections original recipe

Coffee Chiffon Cake Ingredients:
 - 255 grams sifted Cake Flour
 - 50 grams Granulated Sugar #1
 - 12 grams Baking Powder
 - 3 grams Salt
 - 120 milliliters Canola Oil
 - 95 grams Egg Yolks, room temperature
- 75 grams Warm Coffee
 - 224 grams Egg Whites, room temperature
 - 1 gram Cream of Tartar
 - 255 grams Granulated Sugar #2

Coffee Frosting Ingredients:
- 6 Tablespoons Unsalted Butter, melted
- 100 grams Powdered Sugar
- 20 grams Warm Coffee
- 1/2 teaspoon Espresso Powder

Coffee Chiffon Cake Directions:
 - Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F.  If using a false-bottom tube pan, do not grease - as per the original recipe instructions. If using a bundt pan I suggest greasing it and cutting the recipe down by 1/3.
 - Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
 - Whisk in Oil and Egg Yolks and Coffee and blend until smooth.
 - Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
 - Whisk 1/3 of the whipped egg whites into the cake batter to "lighten".
 - Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
 - Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean - time depends on the size of your pan and the amount of batter used
 - If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up - you can attempt to turn it upside-down if you dare.

Coffee Frosting Directions:
 - Melt Butter over medium-low heat.
 - While butter is melting, whisk together the Powdered Sugar, Coffee and Espresso Powder until combined.
 - While whisking, pour melted butter over the sugar coffee mixture. If you don't use it immediately, the frosting starts to crust - just re-whisk to smooth it out.
 - Pour over Chiffon Cake and enjoy!

Today's Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Drink Recipes
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes
Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes
Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes
Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes
Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic

Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

a Rafflecopter giveaway

Until next time,

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

May 9, 2013

Berry Parfaits for BrunchWeek

Don't forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, Almond Croissants and Crumb-Top Blueberry Muffins - so good! Happy Brunching!!!

After all the heavy and sweet items, I decided to go a little healthier for today's post - Berry Parfaits! This is such an easy recipe to put together. You can have it for any meal any time of the day - breakfast, brunch, afternoon snack or even dessert.

The crunchy Granola is great with the creaminess of Stonyfield Organic's French Vanilla Yogurt. The Strawberries I had were slightly tart, but balance by the sweetness of the Blueberries I picked a few weeks ago.

Berry Parfaits
a Love and Confections original recipe
serves 2

Berry Parfait Ingredients:
- 1/2 cup Granola*
- 1 cup Stonyfield Organic French Vanilla Yogurt
- 1/2 cup Strawberries, diced plus more for garnish
- 1/4 cup Blueberries

Berry Parfait Directions:
- Starting with the Granola, layer about 2 tablespoons in the bottom of your glass. Followed by 1 tablespoon of Strawberries and 2 tablespoons of Yogurt. Repeat the layers, alternating strawberries and blueberries for the fruit part, until you reach the top.
- Place a dollop of Yogurt on top, a sliced Strawberry and 2 Blueberries for presentation. Eat immediately

*for a great homemade Granola check out Blueberry Granola by Katie's Cucina

Today's Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Drink Recipes
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher's Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes
Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch
Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy

Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

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Until next time,

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.