Archives for 2014

Easy Appetizers and Small Bites Round-Up

I thought I would share a few recipes for appetizers and party food for those of you still trying to plan your New Year’s Party. Please check out my blogging friends’ recipes and I hope you enjoy!

40 Easy Appetizers and Small Bites Round-Up:

  1. Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Mascarpone from Love and Confections
  2. Havarti Dill Roll-ups from Eazy Peazy Mealz
  3. Creamy Ranch Buffalo Chicken Dip from Renee’s Kitchen Adventures
  4. Chicken Cordon Bleu Sliders from Life Tastes Good
  5. Basil Pesto Hummus with Toasted Pine Nuts from The Lemon Bowl
  6. Spinach, Tomato and Artichoke Dip from Hot Eats and Cool Reads
  7. Chipotle Cheese Dip from Dizzy, Busy and Hungry
  8. Spinach and Feta Quinoa Bites from Aggie’s Kitchen
  9. Crispy Artichoke Hearts with Dipping Sauce from Hungry Couple NYC
  10. Sweet Potato Chips with Garlic Aioli from Life Tastes Good
  11. Shrimp and Veggie Egg Rolls from Eazy Peazy Meals
  12. Crispy Baked Green Bean Fries from Dizzy, Busy and Hungry
  13. Pan Fried Cajun Chickpeas from Aggie’s Kitchen
  14. Polenta Cakes with Grilled Tomato and Mozzarella Caprese Salad from Love and Confections
  15. Spicy Chicken Meatballs from Life Tastes Good
  16. Sesame Chicken Egg Rolls from Carlsbad Cravings
  17. Steamed Pork Dumplings from The Lemon Bowl
  18. Shrimp and Crap Dip from Hot Eats and Cool Reads
  19. Loaded Eggplant Rounds from Dizzy, Busy and Hungry
  20. Steak, Pear and Gorgonzola Flatbread from Katie’s Cucina
  21. Crab and Cream Cheese Wontons with Lemon Dipping Sauce from Eazy Peazy Mealz
  22. Hot Pepperoni Muffuletta Dip from Renee’s Kitchen Adventures
  23. Roasted Tomato Pizza Dip from Life Tastes Good
  24. Smoked Salmon Bites from Dizzy, Busy and Hungry
  25. Blue Cheese Cheesecake from Recipes, Food & Cooking
  26. Pickles in a Blanket from The Lemon Bowl
  27. Cauliflower Poppers from Hungry Couple NYC
  28. Pesto White Bean Spread from Hot Eats and Cool Reads
  29. Chinese 5 Spice Chicken Wings from Carlsbad Cravings
  30. Baby Portabella Pesto Flatbreads from Aggie’s Kitchen
  31. Mediterranean Lamb Meatballs with Yogurt Sauce from Eazy Peazy Mealz
  32. Cream Cheese Pesto Dip from Renee’s Kitchen Adventures
  33. Baked Brie with Honey and Almonds from The Lemon Bowl
  34. Simple Guacamole from Life Tastes Good
  35. Brie with Cranberries and Walnuts from That’s My Home
  36. BLT Dip from Hot Eats and Cool Reads
  37. Guilt-Free Jalepino Artichoke Dip from Dizzy Busy and Hungry
  38. Healthy Asparagus Spiral Puffs from Hungry Couple NYC
  39. Hot Pimento Cheese Dip from Katie’s Cucina
  40. Cheese Stuffed Zucchini Flowers from Aggie’s Kitchen

Snowball Cookies for the Food Blogger Cookie Swap #fbcookieswap

Snowball Cookies are a family favorite and the perfect small cookie to grace your holiday table!


It’s that time of year… parties to attend, family gatherings, trimming the tree and holiday decorations are up – well not quite yet for me. I am late with all the festivities this year because this past weekend we celebrated Baby L&C’s first birthday! Her birthday is today and we planned to decorate after her Mickey Mouse party. We got the tree yesterday and this week is Christmas prep – cookie baking, grocery list making, gift wrapping, and tree trimming – all before family arrives Sunday. Whew, I’m tired just looking at all I have to do.

Food prep takes a lot of time during the holidays and everyone wants to be able to visit and not be stuck in the kitchen. Dessert is usually an easy course, because most of the items can be prepped and made ahead of time. Snowball cookies are perfect because you can freeze them for a few weeks and just thaw a few hours before you need them.

I love The Great Food Blogger Cookie Exchange. I participated in the first one and loved it. Last year I was very pregnant and wasn’t able to do a lot of baking so I couldn’t join in. This year, I was anxiously waiting to get all my cookies in the mail. I received Mint Crinkle Cookies from Baking Bandit, Rum Balls from Stir and Strain, and Chocolate Peppermint Patty Cookies from Alyssa and Carla. Hopefully my matches enjoyed their snowballs. Happy Holidays!

Here is the website and more information about The Great Food Blogger Cookie Swap. Don’t forget to follow the #fbcookieswap hashtag on Facebook, Twitter and Instagram!



Snowball Cookies
Family recipe adapted from The Complete Everyday Cookbook
Click here for a printable recipe
Yield 40 cookies

Snowball Cookie Ingredients:
– 1 cup Unsalted Butter, room temperature
– 1/2 cup Granulated Sugar
– 1 Egg Yolk
– 1/2 teaspoon Almond Extract
– 2 & 1/2 cups sifted Flour
– 1/2 teaspoon Salt
– Confectioners’ Sugar, for rolling

Snowball Cookie Directions:
1. With a stand mixer, cream together the Butter and Sugar until pale yellow and light and fluffy. Add in the Egg Yolk and Almond Extract, mixing well and scraping down the sides of the bowl.
2. Sift Flour before measuring, then add slowly to the butter mixture while it is on low. Add in Salt and incorporate. Cover dough with plastic wrap and chill for a minimum of 30 minutes to 2 hours.
3. Heat oven to 325F. Grease cookie sheets with baking spray. Using a small cookie scoop, scoop out dough, roll into a ball and place on the cookie sheets.
4. Bake cookies for 22-28 minutes, or until very lightly golden brown. Let cookies cool for 2 minutes on cookie sheet, then while hot, roll in Confectioners’ Sugar and place on rack to cool completely.
5. Once cookies are completely cool, roll once more in powdered sugar. You can serve immediately or if you want to freeze them, use wax paper and extra confectioner’s sugar in between the layers. Enjoy!

Until next time,
LOVE & CONFECTIONS!

My Minted Wish List

This time of year is all about family and friends and gathering together to celebrate. I love getting Christmas cards in the mail from friends and family. My Mom has sent out a Christmas card with our family picture every year, as long as I can remember. This year will be the first year I get to send out holiday cards with Baby L&C!!!


Last year, we did a birth announcement instead of a holiday card, so you can imagine my excitement this year with getting her dressed up, visiting Santa, and taking lots and lots and lots of pictures. It is definitely quite difficult to get a nearly 1-year old to sit still, smile while sitting on Santa’s lap, or generally get a good “smiling while looking at the camera” shot.

If you’re looking for some good holiday gifts, Minted is having The Gift Event with 20% off all arts and gifts when you use the code GIFT20. I absolutely love the Map Gifts. The 50 State Photo Gifts are adorable and I would probably choose Florida, North Carolina and Hawaii to customize, because of all the memories I have had in those 3 states.

Minted also has a handy menu that you can search for Gifts by Price and Gifts by Recipient – which definitely makes the holiday shopping easier. The Paper Hearts Art Print is really fun and I know a few people who would love that as a gift. I would love to get some cute kid art for Baby L&C’s room. The Alphabet Letter Photos are a cute way to display children’s photos and they have a whole section on Kids’ Wall Art.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was asked to make a holiday wish list from Minted in exchange for credit. All opinions are my own.

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone

Grilled bananas top a buttery, crispy crostini with a rich and smooth mascarpone spread. Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone is an easy, decadent, and delicious dessert or snack for any day of the week.


This dessert title is definitely a mouthful, and it may seem like a dauntingly difficult thing to make, but it really isn’t. These crostini take maybe 15 minutes from start to finish and are so delicious and satisfying.

Let’s talk about the whipped mascarpone. Mascarpone by itself is so good. It is great in both sweet and savory dishes. I use it with pasta and red sauce – like lasagna or baked ziti, and in tiramisu and frosting – like a cream cheese frosting for cupcakes. I could just eat this whipped mascarpone with a spoon, it is that good. It gets even better when it is on top of a crunchy, buttery crostini.

I usually use a small French or Italian loaf when making crostini because the nice hard crust gives it some stability. Slather it with butter and put it on a grill and you are good to go. I have a very, very, very small grill. It can cook like 4 hamburgers at a time and takes 1 hour for the charcoal to get good and hot. I am all for getting that good smokey grill flavor, but lately easy dinner and desserts are on the menu, since Baby L&C is days away from turning 1 and starting to walk everywhere and get into everything.

OXO just released their new line of cookware. I love OXO products and couldn’t wait to try out their newest collection. The Non-Stick Pro 11 Inch Square Grill Pan is such a great addition to any kitchen. It gives food those lovely grill marks without having to go outside and play with charcoal or gas. What’s even better is that it can go from stove to oven and is dishwasher safe! I have a few more recipes in mind for this Grill Pan and cannot wait to make them. The new OXO Cookware should definitely be on your holiday wish list!

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone
A Love and Confection original recipe
Click here for a printable recipe

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone Ingredients:
– 8- 1/2 inch slices of French Bread cut on a diagonal
– Unsalted Butter, room temperature
– 2 Bananas, cut in half length-wise with the skin left on
– 4 teaspoons Honey plus more for topping
– 1 tablespoon Brown Sugar
– 1/2 teaspoon Ground Cinnamon
– 2 ounces Mascarpone, softened but not warm

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone Directions:
1. Heat Grill Pan on medium heat. Slice Bread into 1/2 inch pieces and Butter both sides. Place the crostini, half at a time, on the grill pan for 1-2 minutes, or until crispy, brown and with grill marks. Flip over and cook the second side. Remove crostini to a plate and repeat with remaining bread pieces.
2. Place Bananas, fruit side down, onto the grill pan and cook for 1-2 minutes or until they have nice grill marks but are not burnt. Place on a plate, remove the skin and dice.
3. In a small bowl, whisk together the Honey, Brown Sugar, Cinnamon and Mascarpone until completely combined. Spread onto Crostini and top with Grilled Bananas and optional drizzle of Honey. Enjoy!

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If you don’t want to wait, you can buy the set today:



Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was provided an OXO Grill Pan for review as well as one to give away to my readers. All opinions are my own. This post contains affiliate links.

Snickerdoodles Biscotti Guest Post for @Cupcakekalechip + a #Giveaway

Snickerdoodle Biscotti are the perfect treat – crunchy, spicy, sweet and perfect with a cup of coffee or tea.

Snickerdoodle Biscotti from Love and Confections


Today I am blogging for Brianne over at Cupcakes & Kale Chips. She just moved into a new house in another state all during the holiday season. I definitely know how moving goes. We moved into our new place a few months ago and with a 9-month old, moving was not easy.

Snickerdoodle Biscotti from Love and Confections

Baby L&C is almost 1 and I can hardly believe how much the time has gone by. I have been reminiscing this past month on all her “firsts” this past year. First smiles, giggles, rolling over, sitting up, tooth, crawling, walking. So much has happened and I can’t wait to experience everything that is to come.

Snickerdoodle Biscotti from Love and Confections

Holidays are about being together with family and with my Italian family, it means gathering in the kitchen. In our house, the kitchen is the heart of the home and being together, whether cooking, baking or just visiting, we feel at home in the kitchen.

Pretty soon my baby will be in the kitchen cooking and baking right beside me. For now, she sits in her high chair and makes a raucous with whatever kitchen tools I can occupy her with – a Mom’s gotta do what a Mom’s gotta do.

Snickerdoodle Biscottis are great if you want a morning or afternoon snack or perfect for an after dinner treat.

Snickerdoodle Biscotti from Love and Confections

Head on over to Cupcakes & Kale Chips for the recipe and don’t forget to enter the Rafflecopter below to win the awesome 12 Guest Posts & Roundups of Christmas Giveaway!

a Rafflecopter giveaway



Until next time,
LOVE & CONFECTIONS!

Lemon Pull-Apart Breakfast Muffins & #Giveaway

Sweet Lemon Breakfast Pull-Apart Muffins is the perfect, bright start to your morning.

Lemon Pull-Apart Breakfast Muffins from Love and Confections


Don’t forget to enter my giveaway at the bottom of this post for the kitchen tools used to create these muffins. I have been wanting to create these muffins for some time. I absolutely love lemon-flavored dishes and desserts, like my Lemon Blueberry Parfaits, Citrus Chiffon Cake and Meyer Lemon Whipping Cream Cake. Lemon brightens up any dish, and since some people are having a very cold and gloomy Winter, this is the perfect way to brighten your day.

Lemon Pull-Apart Breakfast Muffins from Love and Confections

Lemon Breakfast Pull-Apart Muffins are extremely easy to make. The pre-made biscuit dough saves you time since you don’t have to make it from scratch. The most time consuming thing is zesting the lemons, which is pretty easy with the KitchenIQ V-etched Better Zester. I have to admit, I am a bit picky when it comes to zesters and microplanes. After working for a few years as a pastry chef, I have zested my fair share of citrus. This zester was a pleasant surprise. I love how fine the zest was, and being able to measure the amount, instead of guessing was great.

Lemon Pull-Apart Breakfast Muffins from Love and Confections

I also used the Casabella Citrus Juicer and Reamer for the icing. It was very nice to have the juicer right over a measuring cup. It didn’t catch all the seeds, but it did get most of them – my lemon had a few small ones that I still had to fish out.  The Casabella Large Silicone Muffin Pan was great because it is a non-stick surface and can go from freezer to oven without worry. The size is good for a morning muffin because it is just enough. Overall I like these products and will continue to use them in my kitchen.

Lemon Pull-Apart Breakfast Muffins from Love and Confections

Lemon Breakfast Pull-Apart Muffins
A Love and Confection original recipe
Yield 4 large muffins
Click here for a printable recipe

Lemon Breakfast Pull-Apart Muffin Ingredients:
– 2 cans of 10 biscuits
– Zest from 2 Lemons
– 1/2 cup Granulated Sugar
– 1/2 cup Powdered Sugar
– Juice from half a Lemon

Lemon Breakfast Pull-Apart Muffin Directions:
1. Heat oven to 350F. Open the biscuit cans and cut each biscuit into fours.
2. Zest the Lemons and mix by hand into the Granulated Sugar, making sure to mix well. Roll biscuit pieces, a few at a time, into the sugar and divide evenly between the muffin cups.
3. Bake for 20-25 minutes, or until golden brown and cooked through when a toothpick is inserted into the center. Cool on a wire rack for 5 minutes before drizzling with the icing.
4. In a small bowl, whisk together the Powdered Sugar and Lemon Juice. Spoon over the muffins and enjoy!

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was provided with a zester, juicer and silicone muffin pan for review. KitchenIQ and Casabella is providing the same set for this giveaway to a Love and Confection reader. All opinions are my own.

Follow Love & Confections | Terri T. Miller’s board Cakes & Quick Breads on Pinterest.

12 Guest Posts & Roundups of Christmas #Giveaway

I am so happy to be participating in Brianne from Cupcakes & Kale Chips Twelve Guest Posts & Roundups of Christmas Giveaway. You can enter below or head on over to her blog to enter and come back on December 9th to see what yummy recipe I created!.


Since it’s Thanksgiving today, it’s time to start spreading some holiday cheer, so Merry Christmas, Happy Hanukkah, Hammy Kwanzaa, and an all around Happy Holidays! There is a full month of round-ups and some great prizes too!

Twelve Guest Posts & Roundups of Christmas Giveaway!

Just like Brianne’s usual mix of healthy eats and decadent treats, these guest posts will feature a little of everything. Check out this lineup…

12/4 – food Faith Fitness 
12/12 – The Joyful Foodie 
12/16 – Food Done Light 
12/21 – Lemons for Lulu 

In addition, we are giving you the chance to win a $200 Amazon Gift Card, plus your choice of two cookbooks: Dessert Mashups by Dorothy Kern AND Party Popcorn by Ashton Swank OR The Everything Wheat-Free Diet Cookbook by Lauren Kelly AND Sugar-Free Mom by Brenda Bennett. (P.S. those are affiliate links, in case you can’t wait and want to buy any of these cookbooks NOW!). Giveaway is open to U.S. residents 18 years of age and older, and you have till 11:59 pm on December 23rd to enter. Don’t worry – we’ll remind you all month And make sure you come back throughout the month to check out all of the December deliciousness!

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Until next time,
LOVE & CONFECTIONS!

Pumpkin & Pumpkin Spice Round-Up

It’s the day before Thanksgiving and I decided to do a pumpkin round-up of some of my favorite pumpkin recipes. Hopefully you have your Turkey Day meal all planned out and prepped, but in case you need a last minute idea or have leftover pumpkin, here are a few. Enjoy!

  1. Pumpkin Pie Bread Pudding by Love and Confections
  2. Pumpkin Pie Pudding with Gingersnap Crumbles by A Southern Fairytale
  3. Slow Cooker Pumpkin Chili by Nutmeg Nanny
  4. Drunken Pumpkin Mocha by Real Housemoms
  5. Pumpkin Palmiers by That Skinny Chick Can Bake
  6. Pumpkin Cheesecake Martini by A Cocktail Life
  7. Mini Pumpkin Chocolate Chip Muffins by Aggie’s Kitchen
  8. Pumpkin Bread by White Lights on Wednesday
  9. Pumpkin Spice Orzo Pudding by {i love} My Disorganized Life
  10. Healthy Pumpkin Muffins by Food Faith Fitness
  11. Homemade Pumpkin Pie by Big Bear’s Wife
  12. Chocolate Pumpkin Layer Cake by Gotta Get Baked
  13. Marbled Chocolate Pumpkin Bread with Pumpkin Caramel by Hungry Couple
  14. Pumpkin Tres Leches by Love and Confections
  15. Pumpkin Spice Margarita by Real Housemoms
  16. Cranberry Pumpkin Bread with a Twist by A Southern Fairytale
  17. Pumpkin Sankaya by Culinary Adventures with Camilla
  18. Pumpkin Spice Chocolate Pudding Oatmeal by Cupcakes and Kale Chips
  19. Pumpkin Spice Popcorn by White Lights on Wednesday
  20. Pumpkin Protein Bars by Food Faith Fitness
  21. Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
  22. Pumpkin Fudge by Real Housemoms
  23. Pan Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventure
  24. Dark Chocolate Pumpkin Spice Brownies by Big Bear’s Wife
  25. Bourbon Pumpkin Smash by A Cocktail Life
  26. Chicken Bacon Pumpkin Gnocchi by Nutmeg Nanny
  27. Death by Pumpkin Cocktail by Hungry Couple
  28. Breakfast Quinoa with Pumpkin and Whipped Ricotta by Food Faith Fitness
  29. Pumpkin Pie Chia Granola by Love and Confections
  30. Pumpkin Biscotti by The Pajama Chef
  31. Pumpkin Cheesecake Chimichanga by White Lights on Wednesday
  32. Pumpkin Crunch Cake by A Southern Fairytale
  33. Slow Cooker Pumpkin Butter by Making Miracles
  34. Whole Wheat Apple Pumpkin Muffins by Cupcakes and Kale Chips
  35. Pumpkin Crescent Rolls by Macaroni and Cheesecake
  36. Vegan Pumpkin Breakfast Cookies by Two Peas and Their Pod
  37. Baked Pumpkin Donut Holes by Love and Confections
  38. Gingerbread Pumpkin Trifle by Hungry Couple
  39. Pumpkin Bundt Cake with Cream Cheese Frosting by A Southern Fairytale
  40. Pumpkin Oatmeal Cookies with Cream Cheese Icing by Real Housemoms
  41. Pumpkin Sage Cornbread by Nutmeg Nanny
  42. Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
  43. Pumpkin Butterfinger Blondies by Frugal Foodie Mama
  44. Chocolate Pumpkin Spice Bundt Cake by Love and Confections
  45. Pumpkin Cream Cheese Stuffed French Toast by Katie’s Cucina
  46. Pumpkin Macaroni and Cheese by Big Bear’s Wife
  47. Oatmeal Pumpkin Bars by Aggie’s Kitchen
  48. Spiked Warm Pumpkin Spice in a Mug by Real Housemoms
  49. Soft and Chewy Pumpkin Maple Graham Crackers by Cupcakes and Kale Chips
  50. Pumpkin Chocolate Chip Streusel Cake by Two Peas and Their Pod
  51. Pumpkin Cookies with Coconut Cream and White Chocolate by Food Faith Fitness
  52. Pumpkin Scones with Pecans by {i love} My Disorganized Life
  53. Low Fat Pumpkin Turkey Pasta by It’s Yummi!
  54. Pumpkin Swirl Cheesecake Brownies by A Kitchen Hoor’s Adventure
  55. Pumpkin Pie Dip by Love and Confections
  56. Pumpkin Cannolis by Chocolate Moosey
  57. Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
  58. Caramel Pumpkin Blondies by Real Housemoms
  59. Pumpkin Bagels by Heather’s French Press
  60. Pumpkin Cornbread Chicken Sausage Stuffing by Nutmeg Nanny
  61. Pumpkin Bagels by The Pajama Chef
  62. Savory Pumpkin Tart by The Not So Cheesy Kitchen
  63. Pumpkin Bourbon Pie with Walnut Crumble by Gotta Get Baked
  64. Pumpkin Chocolate Chip Cookies by Making Miracles
  65. Pumpkin Spice Latte Coffee Cake by Nutmeg Nanny
  66. Pumpkin Brownies by Macaroni and Cheesecake
  67. Pumpkin Cinnamon Muffins by Two Peas and Their Pod
  68. Greek Yogurt Pumpkin Cheesecake Tart by Cupcakes and Kale Chips
  69. Glazed Pumpkin Buttermilk Donuts by Barefoot and Baking
  70. Melt-In-Your-Mouth Pumpkin Cookies by Love and Confections
  71. Double Pumpkin Poke Cake by Beyond Frosting
  72. White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
  73. Pumpkin Cookie Dough Dip by Wine and Glue
  74. Easy Pumpkin Yogurt Parfait by It’s Yummi!
  75. Homemade Pumpkin Spice Coffee Syrup by In Katrina’s Kitchen
  76. Chocolate Pumpkin Swiss Roll Cake by Big Bear’s Wife
  77. Pumpkin Pie Cream Cheese Truffles by Love and Confections
  78. Pumpkin Spice White Russian by Nutmeg Nanny
  79. Pumpkin Risotto by Hungry Couple
  80. Pumpkin Pretzel Bites by Something Swanky
  81. Gluten-Free Pumpkin Swirl Pecan Crumb Cake by Cupcakes and Kale Chips
  82. Cinnamon Crusted Pumpkin Bread by That Skinny Chick Can Bake
  83. Pumpkin Cinnamon Streusel Pancakes by Two Peas and Their Pod
  84. Pumpkin Spice Pretzels by Heather’s French Press
  85. Iced Pumpkin Molasses Cookies by I Heart Eating
  86. Pumpkin Butternut Squash Soup by Katie’s Cucina
  87. Pumpkin Chocolate Chip Bundt Cake by {i love} My Disorganized Life
  88. Pumpkin White Hot Chocolate by Macaroni and Cheesecake
  89. Pumpkin Loaf by Love and Confections
  90. Olive Oil Pumpkin Loaf by Gotta Get Baked
  91. Pumpkin Pecan Slow Cooker Oatmeal by Big Bear’s Wife
  92. Cinnamon Roll Pumpkin Pancakes by Something Swanky
  93. Pumpkin Chai Hot Buttered Rum by White Lights on Wednesday
  94. Pumpkin Cinnamon Cream Puffs by That’s My Home
  95. Pumpkin Bacon Streusel Muffins by It’s Yummi!
  96. Pumpkin Magic Bars by Flavor Mosaic
  97. Pumpkin Buttercream Frosting by Wine and Glue
  98. Pumpkin Pie Snickerdoodles by Mom on Time Out
  99. Pumpkin Butter Turnovers by Nutmeg Nanny
  100. Light and Creamy Pumpkin Soup by Hungry Couple
  101. Individual Crustless Pumpkin Pies by Cupcakes and Kale Chips

Until next time,
LOVE & CONFECTIONS!

Pumpkin Pie Bread Pudding & Le Creuset #Giveaway

Pumpkin Pie Bread Pudding is an easy and delicious dessert to make – perfect for any holiday table!

I absolutely love bread pudding. It is such an easy dessert and you can do nearly any flavor combination. You could even make a savory bread pudding and have it for breakfast, lunch or dinner. The options are only limited by your imagination. I have made Apple Pie Bread Pudding and Banana Bread Pudding before, but this is my first time making Pumpkin Pie Bread Pudding and it definitely won’t be my last. Delicious!!

Individual servings are great for portion control and are pretty darn cute too. I love when everyone has their own ramekin or dish to eat from; it makes it feel a bit more special. These gorgeous Le Creuset Cocottes were the perfect choice, and color, for my Pumpkin Pie Bread Pudding. This mini cocotte set is great for entertaining and making a special dish. You can also use them for Individual soups or stews. They fit snugly on the serving tray, and even though I am repeating myself, are so cute!

I have always wanted some Le Creuset pieces. I have a teapot and these cocottes and can’t wait to continue and expand my Le Creuset collection. A Le Creuset Dutch Oven is still on my wish list, among many of their other gorgeous pieces. They also have so many beautiful colors for their cookware to choose from. Fun fact: the signature “Flame” color is the original color from Le Creuset and modeled after the bright orange color when creating the molten cast iron in a cauldron. I think my favorite colors are Palm, Caribbean, Lapis and Marseilles. They also have a Mini Cocotte Cookbook that I want to add to my ever-growing cookbook collection. You can read about the Le Creuset story here, and also browse their website to see the variety of products.
Image from Le Creuset
Now here is the fun part: you can win your own set of Le Creuset 3 Mini Cocottes with Tray by entering the Rafflecopter below. 
Pumpkin Pie Bread Pudding
A Love and Confection original Recipe
Yield: 6 small cocottes or ramekins
Pumpkin Pie Bread Pudding Ingredients:
– 250 grams Bread, preferably day-old or a bit dry
– 200 grams Granulated Sugar
– 215 grams Eggs, roughly 4 large
– 1 teaspoon Cinnamon
– 1/4 teaspoon Nutmeg
– 1/4 teaspoon Allspice
– 200 grams Pumpkin Puree, not pumpkin pie mix
– 250 grams Whole Milk
– 250 grams Heavy Cream
Pumpkin Pie Bread Pudding Directions:
1. Cut Bread into 1/2 inch cubes and set aside. Whisk together the Sugar and Eggs in a large bowl. Add in the Cinnamon, Nutmeg, Allspice and Pumpkin Puree and whisk to combine. Add in the Milk and whisk together.
2. Add in the Heavy Cream, whisking just to combine it. You do not want to incorporate air into the cream.
3. Pour the bread cubes into the bowl and with the back of a spoon, make sure they are all submerged in the custard and leave to soak for about 30 minutes. Halfway through the soak, toss the cubes gently to make sure they are absorbing all the egg mixture.
4. While the bread soaks, heat oven to 300F. Prepare 6 cocottes by buttering the inside or lightly spraying with cooking spray.
5. Evenly distribute the soaked bread into the cocottes and bake for 35-45 minutes, or until the center is cooked completely when a skewer is inserted. Cool slightly before serving. Best served warm.


Until next time,
LOVE & CONFECTIONS!
Disclaimer: I was provided the Le Creuset 3 Mini Cocottes with Tray for review. Le Creuset is providing a second set to give away to Love and Confections reader. All opinions are my own.

Pecan Streusel Coffeecake

Pecan Streusel Coffeecake is perfect when you want a slice of cake that isn’t overly sweet. It is perfect for breakfast, an afternoon snack or dessert.


This isn’t like your regular sweet, quick bread coffee cake. With the addition of yeast, this cake is more bread-like in texture and not as sweet. While I do like danishes and traditional coffee cakes as breakfast items, sometimes you want something that isn’t cloyingly sweet, yet still satisfies your sweet tooth. Don’t forget to enter in my Red Star Yeast Bread-Baking Giveaway at the end of the post. Giveaway now closed.

Like most of my baking these days, I made this recipe with Baby L&C was napping. It is very easy to make, especially since it is a no-knead yeast recipe. I decided to add pecans instead of almonds. I love using pecans in baked goods and they went perfectly with this cake. The streusel topping was my favorite part, and the cake smelled like yeasty, cinnamon deliciousness while baking!

Hopefully you have loved all the yeast baked goods I made this week. My Homemade Pizza Dough and Baba au Rhum are just some of the easy recipes you can make at home with yeast. Also, hopefully my Bread Baking Tips-Working with Yeast gave you a little explanation and better understanding of yeast.

Pecan Streusel Coffeecake
Slightly adapted from Red Star Yeast
Click here for a printable recipe

Pecan Streusel Coffeecake Ingredients:
– 3 cups Unbleached Bread Flour
– 2 packets Red Star Active Dry Yeast
– 1/3 cup Granulated Sugar
– 1/2 teaspoon Salt
– 3/4 cup Water
– 1/2 cup Milk
– 1/4 cup Unsalted Butter
– 2 large Eggs

– 1/2 cup Granulated Sugar
– 1/4 cup Brown Sugar
– 1/2 cup Unbleached Bread Flour
– 1/2 cup chopped Pecan Halves
– 1 teaspoon Cinnamon
– 1/4 teaspoon salt
– 1/4 cup Unsalted Butter, melted

Pecan Streusel Coffeecake Directions:
1. In the bowl of your stand mixer fitted with the paddle attachment, place 1 & 1/2 cups Flour, Yeast, Sugar and Salt. Mix to combine.
2. In a medium saucepan, heat the Water, Milk and Butter to 120-130F Please make sure you have a working thermometer that is calibrated. The temperature affects the yeast and too hot could kill it. Add to Flour mixture.
3. Add Eggs, then beat on low for 1 minute, scrape down the sides, then beat on medium for 3 minutes. Add in the rest of the flour and mix by hand to create a stiff dough.
4. Prepare a 9×13 pan with baking spray and spread mixture in evenly. It is very sticky so wet your hands slightly and also use an offset spatula to help spread the dough. Set aside while preparing topping.
5. Mix together the Sugar, Brown Sugar, Flour, chopped Pecans, Cinnamon, Salt and Butter. Sprinkle evenly over the top of the cake. Cover with plastic wrap and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
6. During the last few minutes of rising, heat the oven to 375F. Bake the cake for 25 minutes until it is golden brown. Let it cool slightly before serving. Enjoy!

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Until next time,
LOVE & CONFECTIONS!

Disclaimer: Red Star Yeast provided me with samples of the yeast used in these blog posts. Red Star Yeast is providing the prize package. All opinions are my own.