Archives for September 2014

Homemade Honey Mustard Chipotle Chicken Bites #10DaysofTailgate

Honey Mustard Chipotle Chicken Bites are the perfect party food – a little spicy 
and a whole lot of flavor!


 Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the. Don’t forget to follow the hashtag on Twitter too.

I love cooking for my family, but when it comes to cooking when there is a newly-crawling and standing, getting-into-everything almost 10-month old, making dinner can sometimes be difficult. These Honey Mustard Chicken Bites make dinner easy. I always have chicken in the freezer and Honey Mustard Chicken is one of my go-to recipes.

I wanted to spice things up a bit, and as soon as I saw the El Diablo Smoky Chipotle Mustard, I knew it would be the perfect addition to my Chicken Bites. I am not normally one to have spicy food, but when I mixed it with the honey, it was just the right amount of heat. El Diablo Hot & Spicy Mustard makes 6 spicy flavors ranging from sweet to major heat.

One major lesson I learned while in culinary school is to pay attention to temperature. Obviously with baking, the oven temp is important, but food temp is more-so. To ensure proper food safety, especially when cooking a protein, it is best to check with a food thermometer. The minimum temperature to cook chicken at is 165°F. Food safety temperatures for other meats can be found online.

Thermoworks has a great little thermometer – the ThermoPop. My kitchen nerd side may have come out when I used the ThermoPop. Aside from having 9 different colors (I got pink, yay!) and doing both Celsius and Fahrenheit (a must for a pastry chef) it has a rotating display, splash-proof design, and big back-lit digits. Yep, kitchen tools are my thing. I hope you enjoy this recipe as much as I enjoyed making it. Happy tailgating!

Homemade Honey Mustard Chipotle Chicken Bites
A Love and Confection original recipe
Click here for a printable recipe

Homemade Honey Mustard Chipotle Chicken Bites Ingredients:
– 8-10 Chicken Tenderloins
– 1/3 cup El Diablo Smokey Chipotle Mustard
– 1/4 cup Honey
– 1-2 cups Panko Bread Crumbs
– 2 tablespoons El Diablo Smokey Chipotle Mustard
– 2 tablespoons Sour Cream
– 2 tablespoons Mayonnaise

Homemade Honey Mustard Chipotle Chicken Bites Directions:
1. Heat oven to 350°F. Line a baking sheet with foil and lightly spray with cooking spray.
2. Create a breading station. In a small bowl, mix the first measure of Chipotle Mustard with the Honey. In a small dish next to that, place the Panko Bread Crumbs, followed by the baking sheet.
3. Dredge the chicken into the honey mustard, coat in Panko, then place on the baking sheet, leaving some space in between each piece of chicken.
4. Bake for 20-25 minutes, or until the chicken is thoroughly cooked (check with a thermometer) and golden brown, turning half way through cooking.
5. While the chicken is cooking, create the dipping sauce. In a bowl, mix together the second measure of Chipotle Mustard, Sour Cream and Mayonnaise. Keep in the refrigerator until serving. Recipe can be adjusted for multiple servings. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here’s what the other team brought to the table…

Starters

Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley

Pretzel Bites with Hot & Spicy El Diablo Mango Mustard by Making Miracles

Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections

Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Sweets
Boston Lager Cupcakes by Sew You Think You Can Cook

*Disclaimer: I was provided with a set of El Diablo Mustards and a ThermoPop thermometer as a #10daysoftailgate participant. All opinions are my own.

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad #10DaysofTailgate

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad is an easy and delicious appetizer or entree for any occasion!


Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the. Don’t forget to follow the hashtag on Twitter too.

So things have been quite crazy around here this past week. We moved and if you think moving is hard, try moving with a 9-month old. My kitchen is mostly put together, and I actually got to cook dinner in it last night! There are still a few things that need to get done and unpacked. Most of my baking supplies are still in boxes. Slowly but surely things are getting back to normal. And we officially have the computer and internet running, so I am beyond happy that this post is actually happening!

I love grilled food, but having lived in an apartment for the past 4 years, we weren’t allowed to have a grill. Hopefully that will change, now that we are in a house. Before, when I wanted something grilled, I would have to either go out to eat, try and grill on a very small portable charcoal grill, or visit family that lives about an hour away. My little go-around has been a panini press that is an interchangeable grill and griddle that I used for today’s recipe.

This is my first time using FireWire grilling tools and they are pretty cool. My panini press is quite small to use the flexible skewers on, but you can bet that I am going to try them out again on a bigger grill as soon as I can. I love polenta and thought it would be the perfect upscale tailgate treat. It is absolutely delicious and I might have eaten more that my fair share. The polenta cakes are best served warm and fresh. You can reheat them, or keep them warm in a low oven as well. Garnish with the Tomato and Mozzarella Salad right before serving. This dish will definitely impress your game-day guests!

The Grilled Tomato and Mozzarella Salad would not be complete without herbs. Gourmet Garden has such a great variety of herbs available in the refrigerated section of your grocery store. I love the Italian Herb Paste, Basil Paste and Garlic Paste. I use these specific Gourmet Garden products a lot, especially in my meatloaf and tomato sauce. They are perfect because the ingredients are all ready to be incorporated into my dishes and I don’t have to worry about the quality – sometimes my supermarket doesn’t have a good selection when I need it.

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad
A Love and Confection original recipe
Click here for a printable recipe

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad Ingredients:
– 1 roll prepared, refrigerated Polenta
– 2 large Eggs
– 1-1 & 1/2 cups Seasoned Bread Crumbs
– Olive Oil for frying; oil should only come up maybe halfway on the sliced polenta
– 1 teaspoon Extra Virgin Olive Oil
– 1/4 teaspoon Onion Powder
– 1/4 teaspoon Gourmet Garden Italian Herb Paste
– 1/4 teaspoon Gourmet Garden Basil Paste
– 1/8 teaspoon Gourmet Garden Garlic Paste
– 1 cup Cherry or Grape Tomatoes
– 1 cup Mozzarella Pearls (Bocconcini)
– Salt and Pepper to taste

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad Directions:
1. Slice prepared Polenta into 1/4 slices and set aside. In two separate small bowls, whisk the Eggs in one, and place most of the Breadcrumbs into the other, creating a breading station.
2. Heat the Olive Oil in a medium-large skillet for frying. Once hot, Dredge the Polenta slices into the Eggs then Breadcrumbs and fry, turning half-way, until golden brown. Be careful to not overcrowd the skillet. Once cooked, place on a paper towel-lined plate to drain off excess oil. Once all the Polenta slices are fried, place them onto a serving platter.
3. In a medium bowl, whisk together the Extra Virgin Olive Oil, Onion Powder, Italian Herb Paste, Basil Paste and Garlic Paste. Add in the Tomatoes and Mozzarella and toss to combine. Salt and Pepper to taste and serve over the warm Polenta cakes. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here’s what the rest of the crew brought to the table…

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie           
Vegified Hot “Wings”  by Curious Cuisiniere            
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections               
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains 

Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures     
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles               
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy         
Vegetarian Pumpkin Chili by The Pajama Chef                      
Beef Kabobs by A Day in the Life on the Farm  

*Disclaimer: I was provided with the FireWire Flexible Grilling Skewers and Gourmet Garden Herbs as a #10daysoftailgate participant. All opinions are my own. I only work with companies I love. 

Almond Chocolate Chip Cookies #10daysoftailgate

There is nothing like a warm chocolate chip cookie and these Almond Chocolate Chip Cookies are easy to whip up for an afternoon snack or dessert for the big game!


Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the. Don’t forget to follow the hashtag on Twitter too.

A warm, gooey, sweet, hint of salt, chocolate chip cookie is one of my weaknesses. Who can resist one right out of the oven. I will be the first to admit that I have not waited until they were cooled, or even completely solid, to snatch one off a cookie sheet. When I did that it was like eating delicious chocolate-y lava, but like I said, who can resist a fresh baked cookie.

I do love the traditional chocolate chip cookie, but it is fun to add a twist to it every so often. The almond meal gives it a great nutty flavor and texture that I absolutely loved. I only made one batch of these, but I will be doubling it, at least, the next time I bake them. These cookies went fast!

Almond Chocolate Chip Cookies
adapted from The Kitchn
Click here for a printable recipe

Almond Chocolate Chip Cookies Instructions:
– 1/2 cup Unsalted Butter (1 stick)
– 1/2 Granulated Sugar
– 1/3 cup Light Brown Sugar, packed
– 1/4 teaspoon Salt
– 1 teaspoon Vanilla Extract
– 1 large Egg
– 1/2 teaspoon Baking Powder
– 1/4 teaspoon Baking Soda
– 1 & 1/2 cups All Purpose Flour
– 1/2 cup Almond Meal/Flour
– 1/2 cup Semisweet Chocolate Chips

Almond Chocolate Chip Cookies Directions:
1. Heat oven to 350°F. Spray two cookie sheets with nonstick cooking spray.
2. Melt butter in a small saucepan. Pour it into a medium mixing bowl and add in the Granulated Sugar, Light Brown Sugar, Salt and Vanilla Extract and stir to combine. Add in the Egg and stir to incorporate.
3. Sift together the Baking Powder, Baking Soda and All Purpose Flour. Gradually add it to the sugar mixture, followed by the Almond Meal and the Chocolate Chips. If the dough is too warm, let it chill in the refrigerator for 15-20 minutes.
4. Using a small cookie scoop, drop cookies onto baking sheet, spaced 2 inches apart. Bake for 12-14 minutes, or until the edges are golden and the center is soft but set. Let them cool on the tray for two minutes before transferring to a cooling rack to cool completely. Enjoy!
Until next time,
LOVE & CONFECTIONS!
Here’s what the rest of the crew brought to the table…

Starters
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips

Oktoberfest Beer Mustard with Dippers by Eliot’s Eats
Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kalua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook
Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets

Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

Slow Cooker Pulled Pork Sandwiches for #10DaysofTailgate

Slow Cooker Barbecue Pulled Pork is delicious and easy. It cooks throughout the day and a meal ready for your tailgate party or when you come home from work.


Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the wonderful recipes. Don’t forget to follow the hashtag on Twitter too.

With school back in full swing and the excitement of Fall in the air, slow cooker season is upon us. I love using my slow cooker because it makes meals easy. I can put all the ingredients in at once in the morning, and not have to worry about it until dinner time. Sometimes there are a few last minute steps to take right before serving, but it is much faster than having to prepare everything all at once.

The first two months after Baby L&C was born I used my slow cooker a lot. It is so convenient to not have to worry about dinner while taking care of a newborn. Pulled Pork is one of my go-to slow cooker meals. I consider myself a Southern Girl at heart. Barbecue, hush puppies and sweet tea are some of my favorite foods.

I have always loved sweet barbecue sauce, but since my parents moved to North Carolina a few years ago, I have learned to love that style of barbecue as well. It’s tangy and absolutely delicious. I love having a Carolina Pulled Pork Sandwich topped with coleslaw. I usually have some pork butt in the freezer, ready and waiting for me to make this pulled pork. You can use it without the barbecue sauce as well. Pulled Pork Nachos, Chili or Asian-Style Sandwiches are a great way to use up any leftover pork.

Slow Cooker Pulled Pork Sandwiches
a Love and Confections original recipe
Click here for a printable recipe

Slow Cooker Pulled Pork Instructions:
– 2-4 cups dark Soda of your choice, amount depends on how much pork you have (I have used either Dr. Pepper or Coca Cola when I make this recipe)
– 2 cups Barbecue Sauce, divided (optional, can be made without BBQ for plain pulled pork)
– 1 tablespoon Nature’s Seasonings, or whichever seasoning blend you prefer
– Boneless Pork Butt

Slow Cooker Pulled Pork Directions:
1. In your slow cooker, whisk together 2 cups Soda with 1/2 cup Barbecue Sauce. Sprinkle half of the Nature’s Seasonings into the mixture.
2. Place Boneless Pork Butt into slow cooker. The soda mixture should come 2/3rds of the way up the meat. Add more soda if necessary. Cook on low for 8 hours or on high for 4 hours.
3. Once meat is cooked, remove from slow cooker and shred. Empty liquid into a large heat-proof measuring cup.
4. If your slow cooker has a warm setting, you can use it, if not, keep the pork on low while warming the sauce. Place shredded pork back into the crock pot and top with remaining Barbecue Sauce. You may add more sauce if you like. Add some of the cooking liquid back into the pork (anywhere from approximately 1/2-1 cup), to keep it moist, and discard the rest.
5. Serve warm and enjoy! I like making BBQ Pulled Pork Sandwiches topped with coleslaw.

Until next time,
LOVE & CONFECTIONS!

And here’s what the team brought to the table…



Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make
(for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
  
Sips
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi
Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Sweets

Peanut Butter Pretzel Brownies by The Spiffy Cookie

*Disclaimer: All opinions are my own. I only use products I love.

#10DaysofTailgate Intro and Giveaway

Welcome to #10DaysofTailgate! We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor…no matter how much you might want to taste some of these dishes. Okay? Get ready…get set…

Go! Let’s start with a huge – HUGE! – thank you to our event sponsors who have graciously donated prizes for our readers. These sponsors have contributed great prizes for a gigantic giveaway. We have an incredible giveaway for this event. There are fourteen different prize packages which are detailed in the rafflecopter. The rafflecopter is below and will go live on September 20th. Please check back, if you’re reading this before our kick-off.

Our #10DaysofTailgate Sponsors
Our #10DaysofTailgate Bloggers

A Day in the Life on the Farm 
A Kitchen Hoor’s Adventures
CafeTerraBlog
Cheese Curd In Paradise
Cooking In Stilettos
Culinary Adventures with Camilla
Curious Cuisiniere
Debbi Does Dinner Healthy
Eliot’s Eats
From Gate to Plate
girlichef
Love and Confections
Making Miracles
Miss Laura’s Kitchen
OnTheMove-In the Galley
Sew You Think You Can Cook
Summer Scraps
The Girl In The Little Red Kitchen
The Not So Cheesy Kitchen
The Pajama Chef
The Spiffy Cookie
Things I Make (for Dinner)




And…THE giveaway!
Terms & Conditions
Mandatory Entry: Leave a comment with What’s your favorite tailgate dish? Many more ways to enter in the Rafflecopter widget [below].
This giveaway is open to residents of the United States only, age 18 and older. The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PT through Tuesday, September 30, 2014 at 6:00pm PT. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
Disclaimer: Our generous sponsors are providing the prizes free of charge.  Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

Scroll through our fourteen prize packages!

a Rafflecopter giveaway

Chocolate Pumpkin Spice Bundt Cake #BundtBakers

Moist and delicious, this Chocolate Pumpkin Spice Bundt Cake 
is sure to start the Fall baking season off right!

Chocolate Pumpkin Spice Bundt Cake by Love and Confections

Truth be told, this cake almost didn’t happen, for many, many reasons.  I am actually sitting at the computer well past midnight in order to get this post done. I like to schedule and get ahead, but as usual, life gets in the way. Baby L&C started crawling 2 weeks ago, while we were on our beach vacation, as well as cutting 2 teeth that same week. 
Chocolate Pumpkin Spice Bundt Cake by Love and Confections
Since learning to crawl, she has started to pull herself up on everything, including her crib. Every night, and now sometimes during the day for naps, she refuses to lay down and instead rolls over, sits up, and tries to stand up in her crib. I have done the stay there and repeatedly put her back down and rub her back or tummy, as well as the cry it out method. Sometimes one works, sometimes the other works, then there are nights like tonight. Her bedtime was 9pm, but she did not fall asleep until 12:50am. After much crying, patting and ‘Twinkle, Twinkle, Little Star’ rounds, I am officially spent after only having about 3 hours of sleep the night before. Oh, but wait, that isn’t everything.
Chocolate Pumpkin Spice Bundt Cake by Love and Confections
I have been sick for over a week now. I have a cold, and this cold is, pardon my language but for lack of better words, kicking my ass. Prescription cough meds along with expectorants, nasal sprays and vitamins have minimally helped. Taking care of yourself while sick is one thing; you can usually lay up on the couch with a box of tissues, hot tea and watch the original ‘Star Wars’ trilogy, hopelessly romantic comedies and catch up on your DVR. Well, when you’re sick and a Mom things are totally different, that of which I have now learned. I have a 9-month old to take care of and ‘Star Wars’ has to wait. 
Chocolate Pumpkin Spice Bundt Cake by Love and Confections
So back to the cake. It’s a bundt cake and for a bundt cake you need a bundt pan. Did I mention we are moving? This coming weekend actually. We found a rental house and are finally moving out of this horrible apartment and away from the family of elephants upstairs and the “I have to rev my motorcycle engine every time I drive it no matter what time of day it is” (including 3am and waking up the baby) neighbors. I am so glad we are moving. I am not glad that my kitchen is all boxed up. Luckily the bundt pan was one of the last things to get packed so I was able to bake this cake. 
Chocolate Pumpkin Spice Bundt Cake by Love and Confections
Do you know how hard it is to pick out sprinkles from a mix? Well I found out the other day. I decided to forego the chocolate chip topping in the original recipe and make it festive (read: usually more work for myself). Well, it happened to be one of those glorious days when Baby L&C actually went down for a nap without fighting. The Angels were singing and I was doing a happy dance, until I realized that the orange sprinkles I thought I had, turned out to be red sprinkles. Red sprinkles?!?! I can’t make a pumpkin cake with red sprinkles. I went to check on Baby and she was down for the count, so there was no way we could go to the store for sprinkles. I searched through my hoard of sprinkles, cupcake liners and other decorating paraphernalia to discover I had a quin Halloween mix of neon green, black and Angels singing again orange. In case you missed the lovely picture I posted the other day on Instagram of my sprinkle-picking adventure, here it is. 
Chocolate Pumpkin Spice Bundt Cake by Love and Confections
Sorry for the rant about everything, I just needed to let you know why this cake almost didn’t exist. You really should make this cake. The chocolate and pumpkin pair so well together and with the addition of my Homemade Pumpkin Pie Spice it is pure perfection. Even my dad who doesn’t like pumpkin and says I never make “normal cakes” ate it. He likes plain and simple flavored desserts, just chocolate, just vanilla, etc. But he still ate it and said it was good, so that’s a thumbs up in my book.
Triple Chocolate Pumpkin Spice Bundt Cake
adapted from A Dash of Sanity
Triple Chocolate Pumpkin Spice Bundt Cake Ingredients:
– 2 cups Granulated Sugar
– 3/4 cup Vegetable Oil
– 3 large Eggs, room temperature
– 2 teaspoons Vanilla Extract
– 2 & 1/2 cups All-Purpose Flour
– 1 teaspoon Salt
– 1 & 1/2 teaspoons Baking Powder
– 1 & 1/2 teaspoons Baking Soda
-1/2 cup Cocoa Powder
– 1 tablespoon Homemade Pumpkin Pie Spice
– 1/4 cup Heavy Cream
– 1-15 ounce can Pumpkin Puree (make sure it is just puree and not pie filling)
– 3 tablespoons Unsalted Butter, room temperature
– 3/4 cup Chocolate Chips
-1 tablespoon Corn Syrup
– Mini Chocolate Chips or Sprinkles for topping (optional)
Triple Chocolate Pumpkin Spice Bundt Cake Directions:
1. Heat oven to 325°F. Spray bundt pan with nonstick baking spray and set aside. 
2. In a medium bowl, or the bowl of your stand mixer, combine the Sugar, Oil, Eggs and Vanilla Extract.
3. In a separate bowl, sift together the Flour, Salt, Baking Powder, Baking Soda, Cocoa Powder and Pumpkin Pie Spice. 
4. Slowly incorporate the flour mixture into the egg mixture, in three additions, alternating with the Heavy Cream. Add in the canned Pumpkin Puree and mix briefly, so as not to over-mix the cream. 
5. Pour into prepared bundt pan and bake for 50-60 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool in pan on cooling rack while preparing the glaze.
6. For the glaze, combine and heat the Butter, Chocolate Chips and Corn Syrup in a double boiler over medium heat until melted.
7. Turn out cake onto cake plate, pour glaze over it and decorate with sprinkles. Enjoy!
Until next time,
LOVE & CONFECTIONS!
Don’t forget to check out all the other amazing #BundtBakers and their Fall themed cakes:
BundtBakers

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

 If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Lemonade Round-Up

Tart, sweet and full of flavor, this Lemonade Round-Up will have your mouth watering!
I am enjoying my time at the beach with family and loving all the tropical drinks so far. Here are some kid-friendly and adult-only lemonades that are sure to please. Don’t forget to check out my other #SanibelBeachWeek drinks and round-ups: Cocktail Round-Up 1, Cocktail Round-Up 2, Mint Simple Syrup, Guava Mojito and {Spiked} Blueberry Lemon Iced Tea.

Homemade Blueberry Vodka and Lemonade Cocktail – Nutmeg Nanny

Lavender Infused Lemonade – Sweet Remedy
Frozen Cherry Lemonade – Jen’s Favorite Cookies
Sparkling Raspberry Lemonade – I Love My Disorganized Life
Blueberry Lemonade Spritzer – Katie’s Cucina
Roasted Cherry Sage Lemonade Cocktail – Nutmeg Nanny
Pomegranate Lemonade Spritzer – Sarcastic Cooking
Key Lime Whipped Lemonade – Real Housemoms
Until next time,
LOVE & CONFECTIONS!

{Spiked} Blueberry Lemon Iced Tea

Blueberry Lemon Iced Tea is the perfect drink to cool off in the afternoon. Add some vodka to make this a great happy hour drink!

I am a Southern Girl at heart and sweet tea always hits the spot. If I had a wrap-around porch, you might find me out there in a chair with a tall glass of ice cold sweet tea – especially with the weather we have been having. Pumpkin recipes are popping up all over the internet and the northerners are wishing for more Summer, while here in the South we can’t wait for sweater and boot weather. Just to clarify, in Florida, we break out the sweaters and boots when it gets below 70. 
I love plain sweet tea, which is my usual, but sometimes it is fun to try new flavors. I saw this recipe online and thought it would be perfect for #SanibelBeachWeek. Blueberries and Lemon are a great combination and it was perfect with the tea. You can make it as is for the kiddies or make an adult only beverage by adding in some vodka, chilled and straight from the freezer, of course. I hope you get a chance to experiment with some flavored tea as you soak up the last few days of Summer. Enjoy!

{Spiked} Blueberry Lemon Iced Tea
adapted from Southern Living
Click here for a printable recipe

{Spiked} Blueberry Lemon Iced Tea Ingredients:
– 16 ounces frozen Blueberries
– 1/2 cup freshly squeezed Lemon Juice
– 4 cups Water
– 2 family-size Tea Bags
– 1 cup extra-fine granulated Sugar
– 4 cups of Ice
– Vodka (optional)
{Spiked} Blueberry Lemon Iced Tea Directions:
1. In a medium saucepan, bring the Blueberries and Lemon Juice to a boil. Once boiling, cook for 5 minutes, stirring occasionally, until blueberries have softened, broken down, and released their juice.
2. Strain the blueberry mixture through a fine mesh strainer, or sieve, into a pitcher. Discard the solid leftover blueberry skins. Clean the pot and use it to make the tea.
3. In a medium saucepan, boil the 4 cups of Water. Remove from heat and let the Tea Bags steep for 5 minutes. Discard the tea bags and then stir in the 1 cup Sugar until it is dissolved. Add the tea into the pitcher and stir the liquids together.
4. Add in 4 cups of Ice and let the mixture chill in the refrigerator. Serve over ice with a lemon wedge.
(If you want to make this an adult beverage, place the amount of vodka you desire into serving glasses with ice and pour the iced tea over it.) Please drink responsibly.
Until next time,
LOVE & CONFECTIONS!
Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups
Cocktail Round-Up 1
Cocktail Round-Up 2
Mint Simple Syrup
Guava Mojito

Guava Mojito

A Guava Mojito is the perfect way to enjoy a relaxing day on the beach or by the pool. Sand, sun and a tropical drink in hand is the best way to spend a day.

I love mojitos and this Guava Mojito is definitely one on the top of my list. I grew up in Miami where the Cuban coffee flowed freely and the guayaba pastelitos were everywhere. I absolutely love them and that is where my love of guava stems from. Going through the grocery aisle, one day, I found a can of guava nectar and knew instantly I was going to make a mojito with it. Guava reminds me of all the flavors of Miami that I miss.
 The sweet guava juice paired with the lime, mint and rum is heavenly. I hope you are able to find guava nectar in your grocery store’s ethnic aisle, because you do not want to pass this drink up. I made a Mint Simple Syrup because I don’t like having bits of mint floating around in my drink. 
Guava Mojito
a Love and Confection original
Click here for a printable recipe
Guava Mojito Ingredients:
– 1 can Guava Nectar
– 1/2 cup Mint Simple Syrup
– 2 tablespoons freshly squeezed Lime Juice
– 1/2 cup Light Rum
– 1/2 cup Club Soda (or Lemon-Lime Soda if you prefer)
– Ice
– Mint Sprigs for garnish
Guava Mojito Directions:
1. In a pitcher, combine the Guava Nectar (make sure you shake the can so there are no bits that settle on the bottom), Mint Simple Syrup, Lime Juice, Light Rum and Club Soda. Stir to combine.
2. Place Ice into glasses and divide the Mojito between the glasses. Garnish with Mint. Enjoy!
Until next time, 
LOVE & CONFECTIONS!
Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups
Cocktail Round-Up 1
Cocktail Round-Up 2
Mint Simple Syrup

Mint Simple Syrup

Mint Simple Syrup is a great sweetener for cocktail or cocktails. With little time and effort you can create a great tasting simple syrup too.

I absolutely love mojitos. I am definitely a rum kinda girl. Growing up in Miami, I was highly influenced by all the different cultures around me. I absolutely LOVE Cuban food and there were usually mojitos at all the parties I went to. 
I am, however, not a fan of the muddled mojitos with mint leaves. I just don’t like drinking or sipping through a straw and ending up eating mint. I would rather have the flavor than the actual leaves. I love a good classic mojito, but adding different tropical flavors make them even better. Pineapple and Strawberry are my go-to add-ins, and I love creating new mojito recipes
Tomorrow I have a fabulous Guava Mojito on the blog that uses this Mint Simple Syrup, so don’t forget to come back for the recipe. It is definitely going to be a regular in the mojito rotation. Soak up those last Summer rays and enjoy some Mint Simple Syrup in your next cocktail!
Mint Simple Syrup
a Love and Confection original
Mint Simple Syrup Ingredients:
– 16 ounces Water
– 16 ounces Granulated Sugar
– 10-15 sprigs Mint, washed and dried

Mint Simple Syrup Directions:
1. Heat Water and Sugar in a medium sauce pan until the sugar has dissolved, stirring occasionally.
2. Take the pan off the heat and add in the Mint and with a spoon, submerge it into the syrup. Cover with a lid and let it steep until the syrup comes to room temperature.
3. Discard Mint and store the Mint Simple Syrup in mason jar(s) in the refrigerator for up to 2 weeks. Enjoy!
Until next time,
LOVE & CONFECTIONS!

Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups