Archives for October 2014

Chocolate Chip Scones

Moist, delicious and easy to make, these Chocolate Chip Scones will have you running to the oven!


A few weeks ago, I guest posted for my friend Shaina from Take A Bite Out of Boca. She recently came back from a work trip to Germany and I offered to post this recipe while she recovers from jet-lag and gets her schedule back to normal. I figured a sweet treat to have with a hot cup of tea would be the perfect snack.

Afternoon tea is something I love to do, but don’t always have the time. With a busy schedule and taking care of an infant, the day often passes in a blur. Having a quiet moment, sipping a cup of tea from your favorite mug is relaxing just thinking about it.

Nowadays, the old-fashioned afternoon tea is basically nonexistent, unless you’re planning a bridal shower or other special occasion. I love having a moment in the afternoon for a little snack and a time-out from a busy day. One of my favorite tea parties was Afternoon Tea at The Grand Floridian Garden View Tea Room. The last time I was there was on Baby L&C’s due date (she came 4 days later) and everything was delicious. Don’t hesitate to try the seasonal teas and goodies, they are delicious. If you are ever in the Walt Disney World area and can go, it is a great experience. Reservations are highly recommended.

I love tea parties and all the goodies that go with it. Cookies, tea sandwiches, and scones. These Chocolate Chip Scones are incredibly easy to make. The best part is that you can add whatever mix-ins you want, instead of chocolate chips. I have a list of scones I plan on making with this recipe and can’t wait to try different flavor combinations for the Fall season. Grab a cup of tea and enjoy a relaxing moment with these delicious Chocolate Chip Scones.

Chocolate Chip Scones
Recipe slightly adapted from Betty Crocker
Click here for a printable recipe

Chocolate Chip Scone Ingredients:
– 2 cups Bisquick Mix
– 3/4 cups Semi-Sweet Chocolate Chips
– 1/3 to 1/2 cup Heavy Whipping Cream, depending on consistency of dough
– 1/4 cup Granulated Sugar
– 1 large Egg
– 1 teaspoon Vanilla Extract
– Heavy Whipping Cream for topping
– Granulated Sugar for topping

Chocolate Chip Scone Directions:
1. Heat oven to 425°F. Prepare a cookie sheet with non-stick cooking spray.
2. In a medium bowl, stir together the Bisquick Mix, Chocolate Chips, 1/3 cup of Heavy Whipping Cream, Granulated Sugar, Egg and Vanilla Extract. If the mixture is crumbly, dry and does not form a ball, add more Heavy Whipping Cream, 1 teaspoon at a time. until the mixture comes together but is not too wet or sticky.
3. Place ball of dough onto the cookie sheet and pat it into an 8-inch circle. With a pastry brush, brush the top with Heavy Whipping Cream and sprinkle an even layer of Granulated Sugar for the topping. Using a sharp knife, cut the dough into 8 equal parts, but do not separate the triangles.
4. Bake for 10-14 minutes, depending on your oven, until golden brown. Let the scones sit on the sheet tray for a few minutes to cool, then separate the triangles and either place on a cooling rack or serve immediately. Can be served warm or at room temperature.

Until next time,
LOVE & CONFECTIONS!

Pumpkin Pie Dip for #PumpkinWeek

Pumpkin Pie Dip is a great alternative to the traditional pumpkin pie. Cool, creamy, and perfect for any gathering of family and friends.


Today is day 6 and the end of #PumpkinWeek. I have loved celebrating all things pumpkin with my Food Blogging friends. Tomorrow is National Pumpkin Day and I hope you have enjoyed all the recipes we have shared this week. In addition to homemade pumpkin puree, pie, and cookies, we have also shared some savory pumpkin dishes like hummus, chili and pumpkin corn chowder. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

If you look through Pinterest, you will see hundreds of versions of this dip. There are so many different ingredients and ways to make this dip, and I wanted to do something different. I decided to add one of my new favorite treats to the mix.

Stonyfield Organic recently introduced a new line of product called Petite Creme. It is similar in texture to Greek yogurt, but is not tangy. Petite Creme is sweet and smooth, just the way I like my yogurt. They have some fabulous flavors and I love them all! The Vive la Vanilla Stonyfield Petite Creme was just what I needed for this dip. The vanilla flavor goes great with the pumpkin pie spice and the smoothness and creaminess of the yogurt helps it not get too firm after refrigeration. All-in-all, I think I created a great, and very easy, recipe and I hope you make it and share it with family and friends.

Pumpkin Pie Dip
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Dip Instructions:
– 8 ounces Cream Cheese, room temperature
– 4 ounces Powdered Sugar, sifted
– 1 container Stonyfield Vive la Vanilla Petite Creme (5.3 oz)
– 8 ounces Pumpkin Puree
– 2 teaspoons Homemade Pumpkin Pie Spice
– Graham Crackers for dipping

Pumpkin Pie Dip Directions:
1. In the bowl of your stand mixer, combine the Cream Cheese and Powdered Sugar until evenly mixed. Add in the Stonyfield Petite Creme and mix. Scrape down the sides of the bowl to insure everything is incorporated.
2. Add in the Pumpkin Puree and Pumpkin Pie Spice. Mix until combined. Scrape down the sides of the bowl if necessary.
3. Pour into serving bowl, cover with plastic wrap and refrigerate a minimum of 1 hour. Separate Graham Crackers into bite-sized pieces for dipping and arrange on a serving tray around the dip. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye – that’s Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor’s Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Pumpkin Pie Chia Granola for #PumpkinWeek

The smell of Pumpkin Pie Chia Granola will warm your kitchen and set the mood for the season!


Hi and welcome to day 5 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

The house smelled like what Fall should smell like, when I made this. The aroma of pumpkin spice made me giddy and I longed for cooler Fall weather. We started to get into the spirit of the season this past weekend. I went to a pumpkin patch with Baby L&C so we could pick out a pumpkin for her first Halloween. She won’t remember any of it and it’s more for us grownups, but it was cute and a wonderful tradition I hope to keep every year.

Making Granola is very easy. You can mix and match whichever ingredients you feel like having. Today I made a pumpkin granola with some pecans and chia seeds. It’s a great combination and the adding the chia seeds is a great health benefit. Chia seeds are full of Omega-3 fatty acids, fiber, antioxidants, calcium and protein. I’ve made an Overnight Chocolate Chia Seed Pudding before and definitely like them better in granola. The chia seeds are optional for this granola, but it doesn’t hurt to use them and get all the healthy benefits.

Come back next week when I use this granola in a delicious breakfast dish! Also, I will be giving away these cute little Le Creuset Cocottes in 2 weeks, so be on the lookout for your chance to enter!

Pumpkin Pie Chia Granola
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Chia Granola Instructions:
– 3 tablespoons Vegetable Oil
– 1/4 teaspoon Salt
– 1/3 cup Maple Syrup
– 1/3 cup Pumpkin Puree
– 1 & 1/2 teaspoons Homemade Pumpkin Pie Spice
– 3 tablespoons Brown Sugar
– 2 teaspoons Vanilla Extract
– 1 cup chopped Pecans
– 2 & 1/2 cups Old Fashioned Rolled Oats
– 1 tablespoon Chia Seeds, optional

Pumpkin Pie Chia Granola Directions:
1. Heat oven to 300F. Line a jellyroll baking tray with parchment paper.
2. In a medium bowl, whisk together the Vegetable Oil, Salt, Maple Syrup, Pumpkin Puree, Pumpkin Pie Spice, Brown Sugar and Vanilla Extract.
3. With a spatula, mix in the chopped Pecans, Oats and Chia Seeds until evenly combined.
4. Spread evenly onto sheet tray and bake for 45 minutes, flipping the oats every 15 minutes so they dry out on all sides. Let it cool completely before storing in an airtight container for up to 2 weeks. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Chia Granola by Love and Confections
Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
Pumpkin and Corn Chowder by Curious Cuisiniere
Buttermilk Pumpkin Pancakes by Life Tastes Good
Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
Praline Frosted Pumpkin Brownies by My Catholic Kitchen
Slow Cooker Pumpkin Butter by Making Miracles
Pumpkin Biscotti by The Pajama Chef
White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry

Pumpkin Tres Leches for #PumpkinWeek

Pumpkin Tres Leches is everything great about the traditional tres leches but with a seasonal twist!


Welcome to day 4 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I hope you have enjoyed my #PumpkinWeek creations so far. The Pumpkin Loaf, Baked Pumpkin Donut Holes and Pumpkin Pie Cream Cheese Truffles are all delicious, but this Pumpkin Tres Leches is my favorite so far!

I grew up in Miami, where Cuban food was everywhere. Black beans and rice were a delicious side to amazing chicken, beef or pork dishes. Cuban coffee, Cafe con Leches or Cortaditos, were a morning staple and Tres Leches or Flan was the perfect ending to a meal. I decided to do a different take on the Tres Leches using flavors of the season.

Pumpkin Tres Leches is decadent, creamy and oh-so-good. The milk soaks into every nook and cranny of the warm pumpkin cake. It chills overnight, so every flavor can meld and the cake can really get soaked good. The cold, sweet whipped cream is the perfect topping on the rich cake and the hint of cinnamon dusted on top is perfection.



Pumpkin Tres Leches
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 3/4 cups Granulated Sugar
– 4 Large Eggs, room temperature
– 1-15 ounce can of Pumpkin Puree
– 2 teaspoons Vanilla Extract
– 2 cups All-Purpose Flour
– 1 tablespoon Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/2 teaspoon Salt

For the Milk Mixture:
– 1-12 ounce can Evaporated Milk
– 1-14 ounce can Sweetened Condensed Milk
– 1 cup Half & Half

For the Topping:
– 1 & 1/2 cups Heavy Cream
– 2 cups Powdered Sugar
– 1 teaspoon Vanilla Extract
– Cinnamon to dust

Pumpkin Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add in the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Pumpkin Puree and Vanilla Extract and mix to combine.
3. In a small bowl, whisk together the Flour, Baking Powder, Pumpkin Pie Spice and Salt. Add into the pumpkin mixture a little at a time and mix on medium to incorporate.
4. Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while it cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk and Half & Half together. with one or two skewers, poke holes all over the the cake, making sure you go all the way through to the bottom. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 4 hours, preferably overnight.
6. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer in the freezer.* Whip the Heavy Cream on medium until it starts to thicken and form soft peaks. Slowly add in the Powdered Sugar and Vanilla Extract, then turn the mixer up to high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula. Dust the top with Cinnamon and enjoy! The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. Serve within 2 days.

* Heavy cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Pumpkin Pie Cream Cheese Truffles for #PumpkinWeek

Pumpkin Pie Cream Cheese Truffles are like delicious, little bite-sized pumpkin cheesecakes coated in chocolate and sprinkles! 


Hi and welcome to day 3 of #PumpkinWeek! We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I already shared my Pumpkin Loaf and Baked Pumpkin Donut Holes for #PumpkinWeek and couldn’t leave these Pumpkin Pie Cream Cheese Truffles out. They are easy to make and so good. They are the perfect size when you want just one small bite of something sweet.

Scoops, or dishers, are a regularly used tool in my kitchen. I use them on everything from cupcakes to meatballs and truffles. They make portioning out recipes easy, so everything is the same size. I have at least 4 different sizes that I keep handy.

Mr. L&C could not stop eating these. I actually ran out of coating chocolate and they are scrumptious even without the topping. Perfectly pop-able and dangerously good. One thing to note, when making these, the truffles need to be chilled, but not too cold, otherwise the coating chocolate will harden and crack. Make sure you also read the directions on your white chocolate or coating chocolate for heating, it can go from good to bad in a matter of seconds.

Pumpkin Pie Cream Cheese Truffles
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Cream Cheese Truffles Ingredients:
– 3 ounces Pumpkin Puree

– 4 ounces Cream Cheese, room temperature

– 6 ounces Graham Cracker Crumbs
– 3 tablespoons Confectioners’ Sugar
– 1 teaspoon Homemade Pumpkin Pie Spice
– 5.5 ounces Vanilla Almond Bark, about 3 squares

– 10+ ounces White Chocolate or Vanilla Almond Bark for dipping
– 1-2 tablespoons Shortening for dipping, optional
– Sprinkles, optional

Pumpkin Pie Cream Cheese Truffles Directions:
1. Spread Pumpkin Puree between layered paper towels to get excess moisture out.
2. Place Pumpkin Puree, Cream Cheese, Graham Crackers, Confectioners’ Sugar and Pumpkin Pie Spice in the bowl of your stand mixer with the paddle attachment and mix to combine.
3. Gently melt the Vanilla Almond Bark in the microwave, 20-30 seconds at a time. Once melted, add into the pumpkin mixture. With a spatula, scrape down the sides and bottom of the bowl to insure everything is mixed properly.
4. Cover the mix with plastic wrap and let it chill in the refrigerator for 1-2 hours until firm but still scoop-able. Using a miniature scoop, portion out the truffles, roll into balls, place onto a parchment lines plate or tray and put back in the refrigerator for another 30 minutes.
5. Melt enough White Chocolate or Vanilla Almond Bark for dipping. I used about 10 ounces to start and added from there. I did a double layer, because I wanted them to be very white and not have the truffle show through. If necessary, you can add 1-2 tablespoons Shortening into the white chocolate to help it become a good coating consistency. Use sprinkles while the chocolate is still drying
6. Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 weeks. Enjoy!
* Tip for melting chocolate: chop the chocolate into relatively the same size pieces, so they melt at the same time. Avoid overheating, and only heat in increments. Stir after every time, to make sure the chocolate is melting. Avoid getting any liquid into the chocolate or it will seize and have to be thrown away.

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Cream Cheese Truffles by Love and Confections
Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
S’mores Pumpkin Pie by The Spiffy Cookie
Homemade Pumpkin Puree by Happy Food Healthy Life
Pumpkin Mole by Curious Cuisiniere
Drunken Pumpkin Seeds by Life Tastes Good
Pumpkin Roll by A Day in the Life on the Farm
Pumpkin Lasagna by My Catholic Kitchen
Cinnamon Pumpkin Bread by Making Miracles
Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry

Baked Pumpkin Donut Holes #PumpkinWeek

Bite-sized Baked Pumpkin Donut Holes are absolutely delicious and perfect for breakfast!


Hi and welcome to day 2 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on my Love and Confections’ #PumpkinWeek Pinterest Board!

Yesterday I shared my Pumpkin Loaf and today I have one of my new favorite recipes to share with you. If there is one pumpkin dish you need to make soon, it’s these Baked Pumpkin Donut Holes. They are absolutely delicious! The batter is so moist and the spice and sugar coating gives them great flavor.

My Dad, who is a vanilla cake and chocolate brownie kind of guy, usually only likes pumpkin in his pie. He’ll try all the baked goods I make to taste them, but usually goes back to the originals. He couldn’t stop eating these, and neither could I. They are the perfect size for breakfast or an afternoon snack. These babies didn’t last long and they are definitely going to be made many more times this season. I am even planning on making them for my Thanksgiving Day brunch for family.

Baked Pumpkin Donut Holes
adapted from Two Peas and Their Pod
Click here for a printable recipe

Baked Pumpkin Donut Holes Ingredients:
– 1 & 3/4 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1/2 teaspoon Salt
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/3 cup Vegetable Oil
– 1/2 cup Light Brown Sugar
– 1 large Egg
– 1 teaspoon Vanilla Extract
– 3/4 cup Pumpkin Puree
– 1/2 cup Whole Milk

For the Coating
– 6 tablespoons Unsalted Butter, melted
– 2/3 cup Granulated sugar
– 1 tablespoon ground Cinnamon
– 1 tablespoon Homemade Pumpkin Pie Spice

Baked Pumpkin Donut Holes Directions:
1. Heat oven to 350F. Prepare a mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk the Flour, Baking Powder, Salt and Pumpkin Pie Spice together and set aside. In a large bowl, whisk together the Vegetable Oil, Brown Sugar, Egg, Vanilla Extract, Pumpkin Puree and Milk until combined and smooth. Slowly add the dry ingredients into the wet ingredients and whisk until combined.
3. Using a small scoop, pour the batter into the muffin tray. Bake for 10-13 minutes or until the muffin bounces back when touched and a toothpick inserted into the center comes out clean. Cool in the muffin tin while you prepare the coating.
4. Melt the Unsalted Butter in one bowl. In another bowl, combine the Granulated Sugar, Cinnamon and Pumpkin Pie Spice. Roll each muffin in the butter, shaking off excess, then roll in the cinnamon-spice mixture, shaking off any excess. Can be stored in an airtight container for up to three days, if they don’t get eaten first.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek Bloggers and their recipes:
Baked Pumpkin Donut Holes by Love and Confections
How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
Pumpkin Ravioli with Tarragon by Curious Cuisiniere
Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
Pumpkin Praline Pancakes by A Day in the Life on the Farm
Baked Pumpkin Donuts by Making Miracles

Pumpkin Loaf #PumpkinWeek

Warm and delicious Pumpkin Loaf is the perfect snack for the season!


Hi and welcome to #PumpkinWeek! I decided to gather a group of food blogger friends and celebrate our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on my Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Pie is the quintessential pumpkin dish, but to start #pumpkinweek off, I decided to make a Pumpkin Loaf. I am a huge fan of quick breads. They, like their name says, are quick to come together and easy to make. Some of my favorites are my Zucchini Walnut Bread and Banana Nutella Bread. Pumpkin Loaf is not far behind.

Pumpkin and pumpkin spice are some of my favorite Fall flavors. Living in Florida, we don’t get much of the Fall season. There is no changing leaves, apple picking in the orchards, and all the fun Autumn activities the northern states get to enjoy. I indulge by going to pumpkin patches, enjoying the cool weather (whenever we get it) and doing all sorts of Fall baking. Now, I hope you aren’t tired of all the pumpkin recipes that have been floating around the internet since Labor Day. This next week is full of pumpkin goodies that I can’t wait to share with you!

Pumpkin Loaf
adapted from “Advanced Bread and Pastry” by Michael Suas
Click here for a printable recipe

Pumpkin Loaf Ingredients:
– 4.5 ounces Granulated Sugar
– 4 ounces Unsalted Butter, room temperature
– 1 large Egg, room temperature
– 4 ounces Pumpkin Puree
– 4.25 ounces All-Purpose Flour
– 1/2 teaspoon Baking Soda
– 1/2 teaspoon Baking Powder
– 1/2 teaspoon Salt
– 1 teaspoon Homemade Pumpkin Pie Spice

Pumpkin Loaf Directions
1. Heat oven to 350F. Prepare loaf pan with baking spray and set aside.
2. With a stand mixer, or hand mixer, cream the Butter and Sugar together until light and fluffy. Mix the Egg and Pumpkin together in a small bowl and slowly add it to the butter mixture. After combining, scrape down the sides of the bowl to insure everything is mixed.
3. Sift together the Flour, Baking Soda, Baking Power, Salt and Pumpkin Pie Spice. Add it to the batter and mix until smooth.
4. Pour into loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then turn out onto rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That’s My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Cows ‘n Cabs 2014

Cows ‘n Cabs returns for its fourth year to the city of Winter Park. This event brings together Central Florida’s top culinary talent, with live music, wine and craft beer, for a night benefiting local charities.


Cows ‘n Cabs was created by Chef John Rivers, from 4 Rivers Smokehouse and The COOP, along with David Larue, from ABC Fine Wine & Spirits, to benefit local charities and help diminish poverty in Central Florida. This the Western-themed event donates 100% of the ticket sale proceeds as well as the proceeds from the auction will go to the Community Food & Outreach-a non-profit that helps fight hunger and provide hope in Central Florida, and Elevate Orlando-a non-profit mentoring and equipping the urban youth of Central Florida, providing character education, life skills and helping them graduate with a plan for their future and to establish long-term relationships.

This year, the organizers are expecting more than 400 attendees and wanting to double last year’s donation of $60,000. Anheuser-Busch, Southern Wine & Spirits and ABC Fine Wine & Spirits are providing more that 200 wine, spirits and craft beer samplings. What better way to enjoy great drinks than with great food.

Some of the fabulous local restaurants participating this year include 4 Rivers Smokehouse, The COOP, Se7en Bites, K Restaurant, The Meat House, Norman’s, The Crooked Spoon, Citrus, Txokos Basque Kitchen, Taverna Opa Orlando, Hawkers, P is for Pie, Cress, SOCO, Peterbrooke Chocolatier of Winter Park, Puff ‘n Stuff, Wolfies PizzaMia and Bluezoo. I am excited to meet all the wonderful chefs participating in this event. 4 Rivers Smokehouse is one of my favorite barbecue restaurants and I know they are going to have some delicious food prepared. Also, Chef Trina from Se7en Bites is a personal friend and fellow culinary school classmate and has given me a sneak peak at what she is creating for the event. “I am honored to have been chosen to serve along side my fellow colleagues to bring awareness to such a worthy cause and raise money that is used locally. I am excited to present our signature dishes that showcase Southern food at its best. Our garlic buttermilk biscuit with our brown sugar spicy sausage topped with our signature pimento cheese served with cheddar chive grits. Our dessert is our very moist and delectable oatmeal cream pies and a shot of our signature blend and locally roasted se7enbites coffee.”

Cows ‘n Cabs takes place in Winter Park West Meadow at 150 North New York Avenue, next Saturday, October 25th, 2014. VIP tickets can be purchased for $140 and attendees receive a one-hour sneak preview starting at 6 p.m. General admission tickets are $110 and with entrance at 7 p.m. VIP groups with private banquette seating and exclusive bar service is also available. Reservations are required and can be made through email to tina@cowsncabs.com

For more information, a complete list of sponsors, featured chefs and restaurants and to purchase tickets, go to www.cowsncabs.com 

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am receiving a press pass for the event in exchange for promoting and providing information about Cows ‘n Cabs. All opinions are my own. Photos courtesy of Cows ‘n Cabs.

Hillshire Snacking #HillshireSnackPros #UniqueWay

This is a sponsored post on behalf of Hillshire™. All opinions are my own.


Lately the days have been blurring together. Between unpacking in the new house, taking care of Baby L&C and running errands/going to appointments; things are busy. So busy, in fact, that my morning hot cup of coffee often gets forgotten and becomes an iced afternoon pick-me-up. I also sometimes forget to eat lunch. It’s bad when 3 o’clock rolls around, I find my stomach grumbling and remember I didn’t stop to eat.

The new Hillshire Snacking features premium meats and at least 15 grams of protein per serving. Hillshire Snacking is available in 8 different varieties, including Grilled Chicken Bites paired with Teriyaki, Mango Habanero, Honey Mustard or Sweet Chili dipping sauce as well as Small Plates with Genoa, Italian Dry, Hot Calabrese or Peppered Salame paired with either Gouda or Pepper Jack Cheese. The Hillshire Snacking options are perfectly portioned for snacking at home or on-the-go.

I bought 2 of the Hillshire Snacking varieties at my local Target – Italian Dry Salame with Gouda and the Grilled Chicken Bites with Sweet Chili dipping sauce. Both were delicious! I am partial to salame, being Italian and all, and loved the Dry Italian Salame with Gouda option. I am actually very happy it was gouda. Usually provolone is paired with salame and since I don’t particularly like provolone, the gouda was perfect. I added some pesto on the toasted rounds and tomato wedges with salt, pepper, oil and vinegar to round out my small meal. It was the perfect amount for my I-forgot-to-eat-lunch-afternoon-snack-while-baby-naps. I can see a lot of these Hillshire Snacking Small Plates in my future!

Until next time,
LOVE & CONFECTIONS!

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