Archives for August 2014

Cocktail Round-Up 2

It’s Beach Week on Love and Confections! I hope you have a great holiday weekend, and to help you enjoy it is a cocktail round-up from some of my blogger friends!

I am enjoying a beach week with my family and Baby L&C. Throughout the next few days, I will be sharing some of my favorite beach-worthy recipes and of course many Instagram pics of Baby L&C at the beach!

1. Nutmeg Nanny – Raspberry Acai Frozen Margarita
2. Nutmeg Nanny – Frangelico Colada
3. Nutmeg Nanny – Cherry Shine Summer Sipper
5. Sweet Remedy – Strawberry Basil Rum Smash
6. Sweet Remedy – Spumante Watermelon Cooler
7. Big Bears Wife – Tropical Coconut Daiquiri
8. Big Bears Wife – Vanilla Whipped Creamsicle Cocktail
9. Real Housemoms – Grapefruit Margarita
10. Real Housemoms – Pina Rita Pina Colada Margarita Mash
11. Real Housemoms – Peach Mango Rum Splash
Until next time,
LOVE & CONFECTIONS!

Cocktail Round-Up 1

It’s Beach Week on Love and Confections! I am enjoying a week on the west coast of 
Florida with my family and Baby L&C. 

It’s her first trip to the beach and we are so excited (and have so much stuff packed). Throughout the next few days, I will be sharing some of my favorite beach-worthy recipes and of course many Instagram pics of Baby L&C at the beach!

1. Real Housemoms – Strawberry Lime Moscato Punch
2. Real Housemoms – Blended Raspberry Margarita
3. Real Housemoms – Classic Tequila Sunrise
4. Real Housemoms – Cucumber Margarita

5. Katie’s Cucina – Tropical Dream Drink
6. Katie’s Cucina – Cranberry Basil Margarita
7. Katie’s Cucina – Pineapple Lime Cooler
8. Poet in the Pantry – Strawberry Mint Smash Tequila
9. Kiran Tarun – Strawberry Pina Colada
10. Aggie’s Kitchen – Red Wine Spritzer
11. Sarcastic Cooking – Watermelon Caipirinha

Until next time,
LOVE & CONFECTIONS!

#IceCreamWeek Round-Up

#IceCreamWeek is an annual event hosted by Kim from Cravings of a Lunatic and Susan from The Girl in the Little Red Kitchen. I love events like this and with so many great bloggers participating there were tons of ice cream recipes shared. 


I created 5 recipes for the week, S’mores Ice Cream Pie, Vanilla Bean Ice Cream, Chocolate Cookies ‘n Cream Milkshake, Lemon Meringue Pie Ice Cream and a Key Lime Pie Milkshake. Please take a look at all the drool-worthy ice cream creations below! Don’t forget, there is still time to enter the Rafflecopter to win the amazing Ice Cream Week Prize Pack!
Until next time,
LOVE & CONFECTIONS!

Ice Cream, Gelato & Frozen Yogurt



No-Churn Ice Cream



Ice Cream Pies & Cakes



Milkshakes & Floats



Ice Cream Cookies, Bars & Sandwiches, Etc.

a Rafflecopter giveaway

Key Lime Pie Milkshake

Key Lime Pie Milkshake is Summer in a glass. Drink up these last few weeks of Summer sun with this tart and sweet ice cream treat!

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

I love all things key lime. I’m a Florida girl and growing up in South Miami, there was an abundance of citrus, including key limes. This is one of my all-time favorite flavors and I love creating new recipes using key limes. I recently did a Key Lime Pie Cheesecake for National Cheesecake Day and man was it good!

This milkshake is all the goodness of my beloved key lime pie, but in a drink. Ice cream makes everything better, so there was only one way to make key lime pie better and that is by turning it into Key Lime Pie Ice Cream. It is the perfect amount of tart and sweet for a milkshake and I love the crunchy bits graham cracker crumbs throughout the shake.



Key Lime Pie Milkshake

a Love and Confections original
Serves 2

Key Lime Pie Milkshake Ingredients:
– 2 scoops Key Lime Pie Ice Cream*
– 2 scoops Vanilla Bean Ice Cream (homemade or store bought)
– Whole Milk (amount depends on desired consistency)
– Whipped Cream (optional garnish)
– Graham Cracker Crumbs (optional garnish)
– Sprinkles (optional garnish

Key Lime Pie Milkshake Directions:
1. Place Key Lime Pie Ice Cream, Vanilla Bean Ice Cream and Whole Milk in a blender and mix until combined. Pour into glasses and garnish with Whipped Cream, Graham Cracker Crumbs and Sprinkles. Enjoy!
* An alternate version, if you do not want to make Key Lime Pie Ice Cream, is to use all Vanilla Ice Cream and add in 1/2-1 cup of Key Lime Curd (homemade or store bought)

Until next time,
LOVE & CONFECTIONS!

Be sure to visit all of today’s Ice Cream Week Participants:


Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:

a Rafflecopter giveaway



Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

Lemon Meringue Pie Ice Cream

In these last few weeks of Summer, this Lemon Meringue Pie Ice Cream is sure to cool you down and brighten up your day.

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Anytime I make anything lemon I think of my Mom. She loves Lemon Meringue Pie. Everyone in our family has a specific dessert we request for our birthday dinner and lemon meringue was usually my mom’s request. My grandmother used to be the one to make it for her before she passed away, and since I live a few states away, I have not been able to celebrate my mom’s birthday with her for a few years now, otherwise I would be making the pie for her. 

I am a fan of a graham cracker crust as opposed to a pastry dough crust, but that is just a personal preference. I love the tart lemon flavor the curd gives this recipe. In the bakery I used to work in, I made lemon curd often and it is still one of my favorite things to make at home. (Nerd Alert) Custards and curds are so awesome to work with because of how eggs react and change with heat and different ingredients. 

Since meringue does not freeze well (it can get grainy) I decided not to use it in this recipe. Feel free to whip up a batch, dollop it on top and torch it, once you are ready to serve the ice cream. You can even buy those pre-made meringue cookies to crush over the ice cream instead of the normal sprinkles.

Lemon Meringue Pie Ice Cream
a Love and Confections original
Click here for a printable recipe

Lemon Meringue Pie Ice Cream Ingredients:
 – 350 grams Whole Milk
 – 120 grams Heavy Cream
 – 100 grams Egg Yolks
 – 140 grams Granulated Sugar
 – 400 grams prepared Lemon Curd, or store bought
 – 50 grams Sweetened Condensed Milk
 – 50 grams toasted & cooled Graham Cracker Crumbs

Lemon Meringue Pie Ice Cream Directions:
Day 1 (Ice Cream Base)
– Place ice cream attachment/bowl in the freezer at least 24 hours before churning.
1. Bring Milk and Heavy Cream to a slight simmer in a small sauce pan, careful not to boil it. While Milk & Heavy Cream are heating, crack Eggs into medium bowl (bowl needs to be big enough to contain the egg and milk/heavy cream mixture). Once the milk is almost ready, add Sugar to the Eggs and whisk together.
2. Temper* the warm milk & cream into the yolks
3. Return the whole mixture to the sauce pan and heat until it thickens but does not boil, also known as nappe**
4. Strain through a fine mesh sieve into a clean bowl and allow to cool to room temperature. If some egg bits get through the strainer, you can either use an immersion blender to make the mix come together again before cooling.
5. Once cooled to room temperature, store in the fridge, with a lid, for up to 2 days.

Day 2:
 1. Whisk together the Ice Cream Base, Lemon Curd and Sweetened Condensed Milk. Churn according to your ice cream maker manufacture instructions
 2. Layer the Ice Cream and Graham Cracker Crumbs in an airtight, freezer-safe container. Store no longer than a week (but I’m sure you will devour it before then)

* – Tempering (in this case with eggs) is increasing the temperature of a certain ingredient by gradually adding and constantly whisking a warm/hot item into it. Be careful not to add too much at one time and curdle/scramble the eggs.
** – Coat the back of a wooden spoon in the mixture and run a finger down the middle, if the mixture stays separated and doesn’t run, then you should be good. Be careful not to overcook it and curdle/scramble the eggs.


Until next time,
LOVE & CONFECTIONS!

Be sure to visit all of today’s Ice Cream Week Participants: 

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

    Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:
1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

a Rafflecopter giveaway



Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

Honey Almond Bundt Cake

Honey Almond Bundt Cake is perfect for an afternoon tea. The honey and almond flavors go well together and the cake is not too sweet.

Honey and I have a love-hate relationship. I love honey, but I hate bees. You need bees to make honey, so if I want honey, bees are a necessary evil. I don’t like any stinging insects really, but that is because I was stung as a child. Back to the cake…

This cake is so full of honey. It has both honey and honey powder inside the cake, as well as being soaked in a honey glaze. It isn’t too sweet or overpowering, in my opinion, and works really well with the almond extract and almond flour.

I bought a small packet of honey powder during a day trip to the west coast. I didn’t know what I was going to use it for, but it just drew me in – you really don’t see honey powder every day. I read that it is great in cakes, cookies and other baked goods, because you get that great honey taste without altering the moisture content of the product. Baking is a science, so measurements and ratios really do matter. The honey powder is not necessary for the cake and the original recipe does not use it, so it can be left out.

One trick I learned while in culinary school was about working with honey or any other sticky ingredient, like molasses. Use cooking spray to coat the liquid measuring cup, then measure out the amount you need. The sticky ingredient will slide out when poured.



Honey Almond Bundt Cake
adapted from Williams-Sonoma
Click here for a printable recipe

Honey Almond Bundt Cake Ingredients:
– 4 large Eggs
– 2 teaspoons Vanilla Extract
– 1 teaspoon Almond Extract
– 2 & 3/4 cups Cake Flour
– 1 & 1/4 teaspoon Baking Powder
– 1/4 teaspoon Salt
– 2 tablespoons Honey Powder
– 1 cup Unsalted Butter (2 sticks)
– 1/2 cup packed Light Brown Sugar
– 1/2 cup Granulated Sugar
– 1/2 cup Honey
– 1/3 cup Vegetable Oil
– 3/4 cup Water
– 3/4 cup Almond Meal or Almond Flour
– Powdered Sugar for dusting (optional)
– Honey for drizzling (optional)

Honey Almond Glaze Ingredients:
– 3 tablespoons packed Light Brown Sugar
– 2 tablespoons Water
– 1/4 cup Honey
– 1/2 teaspoon Vanilla Extract
– 1/2 teaspoon Almond Extract
– Pinch of Salt

Honey Almond Bundt Cake and Glaze Directions:
1. Heat oven to 325°F and prepare a bundt pan with either baking spray or shortening and flour.
2. In a small bowl, whisk together the Eggs, Vanilla Extract and Almond Extract and set aside. In a medium bowl, sift the Cake Flour, Baking Powder, Salt and Honey Powder and set aside.
3. In the bowl of a stand mixer, beat the Butter on medium-high until light and fluffy. Add in the Light Brown Sugar and Granulated Sugar and beat until fluffy and lighter in color, scraping down the sides of the bowl after. Add in the Honey and Vegetable Oil and beat until combined, scraping down the sides of the bowl after incorporating.
4. On medium-low, slowly add in the Egg mixture and mix until just combined.
5. While on low, add in the Flour mix and Water in 3 additions, alternating between the two and beginning and ending with the flour. Beat until incorporated and scrape down the sides of the bowl after mixing.
6. With a spatula, fold in the Almond Meal. Pour into prepared bundt pan. Tap the pan on the counter to release air bubbles, then bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Poke holes is the bottom of the bundt with a toothpick and place on a wire rack while preparing the glaze.
7. In a small saucepan, combine the Light Brown Sugar, Water, Honey, Vanilla Extract, Almond Extract and Salt until the sugar and honey have dissolved or combined into a warm mixture. Slowly pour the glaze all over the cake (still in the pan) and let it sit until cool. Turn out onto a cake plate and dust with Powdered Sugar and drizzle with Honey. Enjoy!

Until next time,
LOVE & CONFECTIONS!

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. Thank you Laura, from Baking in Pyjamas for hosting this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Don’t forget to check out the other amazing bundt cakes for this month’s #BundtBakers:

Chocolate Cookies ‘n Cream Milkshake

Chocolate Cookies ‘n Cream Milkshake is a chocolate lover’s dream and easy to whip up for an afternoon treat or decadent dessert.

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

Like I said yesterday, I am definitely a Vanilla Bean Ice Cream girl, but once in a while I treat myself to chocolate on top of chocolate on top of chocolate. This milkshake definitely satisfied my chocolate craving. Cookies ‘n Cream is such a classic flavor and I decided to switch it up by using chocolate ice cream too.

You can use store bought ice cream or make your own, whichever you prefer. Mr. L&C loves his cookies ‘n cream flavor. He usually picks that out when we buy ice cream. I can’t wait until Baby L&C can be able to try ice cream. I love the joy it brings to kids and seeing their eyes light up when a sundae or ice cream cone is given to them, and then they can’t eat it fast enough and it melts all over them. Total messy cuteness.



Chocolate Cookies ‘n Cream Milkshake

a Love and Confections original
Chocolate Cookies ‘n Cream Milkshake Ingredients:
– 2 scoops Cookies ‘n Cream Ice Cream (homemade or store bought)
– 2 scoops Chocolate Ice Cream (homemade or store bought)
– 1/2 cup Chocolate Milk
– 1/2 Heavy Whipping Cream
– 1 tablespoon Powdered Sugar
– Maraschino Cherries (optional garnish)
– 3 Chocolate Wafer Cookies (optional garnish)

Chocolate Cookies ‘n Cream Milkshake Directions:
1. Place Cookies ‘n Cream Ice Cream, Chocolate Ice Cream and Chocolate Milk in blender and mix until combined. Either by hand, in the bowl of a stand mixer, or with an immersion blender, whip the Heavy Cream and Powdered Sugar until stiff. Crush Chocolate Wafer Cookies into crumbs and pieces.
2. Pour Milkshake into 2 glasses, top with Whipped Cream, Maraschino Cherries and Cookie Crumbs. Enjoy!
Until next time,
LOVE & CONFECTIONS!

Be sure to swing by all of today’s Ice Cream Week Participants:

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

LOVE & CONFECTIONS!

Vanilla Bean Ice Cream

This basic Vanilla Bean Ice Cream is anything but ordinary. Creamy, Sweet and flecked with Vanilla Seeds, this ice cream is sure to be a great base for any sundae, float or shake.


Welcome to day 2 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. It’s going to be an epic week full of frozen treats!

I absolutely LOVE vanilla ice cream. Sure chocolate or cookie dough is great, as are other flavors like Key Lime Pie Ice Cream, but I love vanilla. There is something special about eating a well-made vanilla ice cream. I love how creamy it is and when I can see the little vanilla seeds dispersed throughout.

Vanilla is a great base for everything, from ice cream pie to floats, shakes and sundaes. I personally love hot fudge, caramel and sprinkles on my sundae. Top it with whipped cream and a cherry and I am one happy girl!

I usually make a custard base for my ice cream, but wanted to do something different and easy in case anyone was not sure about cooking eggs. I will be posting a custard based ice cream later in the week, so if you would like to try it, it is delicious!



Vanilla Bean Ice Cream
a Love and Confection original
Click here for a printable recipe

Vanilla Bean Ice Cream Ingredients:
– 1 cup Whole Milk
– 1 cup Extra Fine Granulated Sugar
– 1/8 teaspoon Salt
– 2 teaspoons Vanilla Bean Paste
– 2 cups Heavy Whipping Cream
– Hot Fudge, Sprinkles or any other toppings optional

Vanilla Bean Ice Cream Directions:
1. Make sure the bowl of your ice cream maker is frozen for a minimum of 24 hours before needed. Make sure all the dairy ingredients are well chilled before using.
2. In a medium bowl, whisk together the Whole Milk, Granulated Sugar, Salt and Vanilla Bean Paste until thoroughly combined.
3. Add in the Heavy Whipping Cream and slowly stir/whisk to combine. You do not want to whip it too much. Since the mixture should still be cold, you can churn immediately. If you wish, you can refrigerate it again for 30 minutes or up to 2 hours.
4. Churn ice cream according to manufacturer’s directions. You can either serve immediately or place in a freezer-safe container and freeze for a minimum 4 hours, or until firm. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Stop by to visit all our Day 2 Ice Cream Week Participants:

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

S’mores Ice Cream Pie

S’mores Ice Cream Pie is all the best of your favorite campfire treat, but in frozen form!

Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.

I can’t wait to share all the wonderful ice cream treats this week, from pie, to milkshakes, and even homemade ice cream! S’mores are a favorite campfire ritual. With Summer ending (in other parts of the country) I thought it would be fun to put my favorite camping treat into ice cream form. This pie is full of s’more goodness and I hope you enjoy!
S’mores Ice Cream Pie
a Love and Confections original
S’mores Ice Cream Pie Ingredients:
– 1 store bought 10 inch Graham Cracker Pie Shell (or make your own with this recipe)
– 4 cups store bought Vanilla Bean Ice Cream (or make your own with this recipe)
– 3 Graham Crackers
– 1/2 cup Semi Sweet Chocolate Chips
– 1 bag Mini Marshmallows, divided
– 1/2 cup Melted Semi Sweet Chocolate Chips (optional)

S’mores Ice Cream Pie Directions:
1. Let the Vanilla Bean Ice Cream soften a bit and place into a mixing bowl.
2. Crush the Graham Crackers into tiny pieces. Add Graham Crackers, 1/2 cup Chocolate Chips, and 1 cup Mini Marshmallows to Ice Cream and stir to combine. Pour into Graham Cracker Pie Shell and freeze for a minimum of 4 hours.
3. Before serving, pile enough Mini Marshmallows on top of the pie to cover it, then using a kitchen torch**, brown the top of the marshmallows. You can drizzle melted chocolate on top to garnish.

Until next time,
LOVE & CONFECTIONS!

Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:

 Other Blogs participating later this week:

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We’re very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.

** Please be careful when using a kitchen torch. Always be aware of your surroundings and have a fire extinguisher ready and available if necessary.

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

LOVE & CONFECTIONS!

Italian Zucchini Boats

Italian Zucchini Boats are a great dinner for any night of the week. They are easy to make and one of my favorite vegetables! You can eat them as-is or add a side of pasta too.


When I was at my local farm store, I couldn’t help but grab a bunch of zucchini. This package of zucchini I bought had about 6 or 7, for the same price my local supermarket charges for 3-4. We always seem to have zucchini in the house, for both baking and dinner. I love zucchini in my baked goods because it gives that added veggie goodness and you can’t really tell it’s in there.

Instead of using the zucchini in my normal couscous dish – which I still need to blog about – I opted to go a different route.

Italian Zucchini Boats
a Love and Confection original recipe
Click here for a printable recipe
Yield 1/2-1 Zucchini per person

Italian Zucchini Boat Ingredients:
– 3 medium Zucchini
– 1/2 pound Ground Beef
– 8 ounces Tomato Sauce
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1 teaspoon Italian Seasoning Blend
– 1 teaspoon Basil (I use this brand)
– Salt and Pepper, to taste
– Olive Oil
– 1 cup shredded Mozzarella Cheese

Italian Zucchini Boat Directions:
1. Heat oven to 350°F. Prepare a medium-sized CorningWare or jelly roll pan with a small amount of non-stick baking spray.
2. Cook the Ground Beef in a medium to large pan. Drain off any excess fat. Put the beef back into the pan along with the Tomato Sauce, Garlic Powder, Onion Powder, Italian Seasoning, Basil and Salt and Pepper. Keep on low/simmer while you prepare the rest.
3. While the Beef is cooking, wash the Zucchini, cut off both ends and split down the middle with a knife. With a spoon, scrape out the seeds and discard. Scrape out a bit more of the flesh, chop it, and add it to the Beef mixture.
4. Line the Zucchini halves up in your baking tray, they can be touching because when they are filled it helps to keep them upright, drizzle with a bit of Olive Oil and Salt and Pepper. Bake it in the oven for about 10 minutes, then get ready to fill.
5. Spoon the beef mixture into the zucchini boats, being careful not to touch the sides of the hot pan. then top with Mozzarella Cheese. Bake in the oven for an additional 20-25 minutes, or until the cheese is melted and the zucchini is cooked to your liking.
6. Eat as is or serve with a side of pasta and sauce. Please be careful, they are extremely hot and might need to cool a few minutes before eating. Enjoy!

Until next time
LOVE & CONFECTIONS!

Disclaimer: I was not compensated or given product for this post. I only use products I love and all opinions are my own.