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Archives for March 2016

Pavlova with Strawberry Curd

March 20, 2016

Pavlova with fresh Strawberry Curd is a delicate and delicious dessert! Make it for a special occasion or a delightful after dinner treat.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper


It’s time for #SundaySupper again, and the theme this week is eggs! There are so many delicious recipes to create with eggs, like frittatas, quiches, deviled eggs, etc. I love eggs in almost every form, but decided to go sweet and do a dessert this week.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper

Pavlova with Strawberry Curd is a great way to use eggs, because it used both whole eggs and egg whites. Meringue can be finicky depending on the weather, and making baked meringue (or macarons) is best done on days with low humidity.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper

Another tidbit of advice: cold eggs separate better, yet warm eggs whip up better. Separate your eggs while they are cold and let them come to room temperature before whipping them. In quite a few recipes where egg whites need to be whipped, a double boiler is a great tool to warm the eggs. I usually prepare a small saucepan with about 1-2 inches of water and use my stand mixing bowl as the double boiler – that way, when my eggs get warm, I can move straight to the stand mixer and start whipping.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper

Pavlova with Strawberry Curd
Strawberry Curd is a Love and Confections original recipe
Meringue is adapted from Francois Payard

Strawberry Curd Ingredients:
– 8 ounces Strawberries
– 2 tablespoons fresh Lemon Juice
– 1/2 cup granulated Sugar, divided
– 5 extra large Eggs
– 4 tablespoons unsalted Butter, room temperature

Strawberry Curd Directions:
* before starting have a clean bowl along with a fine mesh sieve set aside for after the mixture is cooked.
1. Puree strawberries in a food processor, then strain it through a fine mesh sieve or cheesecloth. Discard the solids. Combine the strawberry puree, lemon juice, and 1/4 cup sugar in a medium pot. Heat until just under boiling.
2. In a medium bowl, whisk together the eggs and remaining 1/4 cup sugar. Slowly pour the puree into the eggs while whisking continuously.
3. Return the mixture to the pot and cook on medium-high, whisking constantly, for 3-5 minutes, or until thickened slightly and coats the back of a wooden spoon.
4. Remove from the stove and strain through the waiting fine mesh sieve into a clean bowl. Cover with plastic wrap, making sure the surface is completely covered to prevent a skin from forming. Refrigerate a minimum 8 hours, preferably overnight.

Meringue Ingredients:
– 90 grams Egg Whites
– 110 grams Granulated Sugar
– 60 grams Confectioner’s Sugar

Meringue Directions:
1. Place a rack in the center of the oven and preheat to 200F. Line one or two baking sheets with silicone mats or parchment and set aside.
2. Put the Egg Whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form. (The whites should be firm but moist.)
3. Sift the Confectioner’s Sugar over the Egg Whites and fold the dry ingredients into the whites. (This looks like it will not happen. Fold gently and it will eventually come together.)
4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could free form your shapes and level them with the back of a spoon or an offset spatula.
5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Assembly:
Do not assemble unless serving immediately. Place meringue on serving plate, fill with strawberry curd and top with fresh whipped cream or strawberries. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more egg recipes from the Sunday Supper Family!

Appetizers & Sides

  • Classic Deviled Eggs from Confessions of a Cooking Diva
  • Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
  • Easter Deviled Egg Chicks from Pine Needles In My Salad
  • Guacamole Deviled Eggs from Momma’s Meals
  • Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
  • Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
  • Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
  • Smoky Deviled Bacon And Eggs from Taste And See
  • Spicy Sriracha Deviled Eggs from An Appealing Plan

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

  • Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
  • Asparagus Sausage Skillet with Egg from Wholistic Woman
  • Avocado Egg Chilaquiles from Grumpy’s Honeybunch
  • Baked Eggs in Cream from Tramplingrose
  • Baked Scotch Eggs from Curious Cuisiniere
  • Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
  • Classic Egg Salad Sandwich from My Imperfect Kitchen
  • Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
  • Egg Biryani from Food Lust People Love
  • Fri-Tot-Ta from Feeding Big
  • Hashbrown Egg Nests from The TipToe Fairy
  • Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
  • Jalapeño Popper Quiche from Fantastical Sharing of Recipes
  • Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
  • Low Carb Breakfast Pizza from My Life Cookbook
  • Make Ahead & Freeze Omelette Cups from Hardly A Goddess
  • Mediterranean Frittata from A Mind “Full” Mom
  • Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
  • Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
  • Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
  • Poached Eggs over Roasted Asparagus from Monica’s Table
  • Potato, Egg and Cheese Scramble from And She Cooks
  • Spaghetti with Fried Eggs from The Texan New Yorker
  • Steak Benedict from Palatable Pastime
  • Steak Omelette from From Gate to Plate
  • Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
  • Sunny Side Up Burger from Cindy’s Recipes and Writings
  • Tex-Mex Migas from Caroline’s Cooking
  • Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
  • Tomato Asiago Frittata from Books n’ Cooks
  • Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table

Desserts

  • Creamy Flan from The Freshman Cook
  • Creme Anglaise from The Redhead Baker
  • Croquembouche from Jane’s Adventures in Dinner
  • Dark Chocolate Mousse from The Chef Next Door
  • Orange Coconut Bundt Cake from Desserts Required
  • Pavlova with Strawberry Curd from Love and Confections
  • Pistachio Chai Baked Alaska from The Crumby Cupcake
  • White Chocolate Chip Cookies from Pies and Plots
  • Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Filed Under: Trifles-Parfaits-Mousses-Curds, Uncategorized

Easter Lemon Coconut Cream Cake

March 18, 2016

Coconut and lemon pair together beautifully for a delicious Easter dessert. Add colored coconut for a festive look that is perfect for any holiday or occasion.
Easter Lemon Coconut Cream Cake by LoveandConfections.com

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Filed Under: Cakes & Frostings, Dixie Crystals, Uncategorized

Strawberry Scones #IDSimplyPure

March 15, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #IDSimplyPure #CollectiveBias

Make every morning extraordinary with International Delight Simply Pure Coffee Creamer for your coffee. Scones are the perfect accompaniment, especially with fresh-from-the-field strawberries!

Strawberry Scones from LoveandConfections.com

I never used to be a morning person, and still, some days are harder than others to get up and get going. Even though I wish I was still snuggling under my comforter, the toddler is awake and the day has begun. A hot cup of coffee is a welcome sight in the morning, especially when I am dragging my feet to start the day.
Strawberry Scones from LoveandConfections.com

The same goes for breakfast. I used to not eat breakfast because I wanted those few extra minutes of sleep. Nowadays, breakfast starts my day off right, whether it’s oatmeal, eggs, or a baked good, like these fresh Strawberry Scones. My family and I love fresh fruit, and since we recently went strawberry picking, strawberry scones were on my to-do list.

Strawberry Scones from LoveandConfections.com

These scones are such a delicious breakfast, and they pair perfectly with a freshly brewed cup of coffee that is lightly sweetened with International Delight Simply Pure Coffee Creamer. I am definitely a sugar and milk kinda gal when it comes to coffee, so I love that Simply Pure contains only 5 simple ingredients, including real milk, cream and sugar. While in Walmart, pick up one of the three flavors: Vanilla, Caramel and Hazelnut. I am a vanilla girl at heart, and it paired perfectly with my scones.

Strawberry Scones from LoveandConfections.com

Make every day special with International Delight Simply Pure Coffee Creamer. 
Which flavor will you try first?
Strawberry Scones
Adapted from Betty Crocker
Strawberry Scone Ingredients:
– 2 cups Baking Mix
– 3 tablespoons granulated Sugar
– 1 large Egg
– 1 teaspoon Vanilla Extract
– 1/3 cup Vanilla International Delight Simply Pure Coffee Creamer
– 1/2 cup chopped Strawberries
– Additional Vanilla International Delight Simply Pure Coffee Creamer
– Additional Sugar
Glaze:
– 1/2 cup Powdered Sugar
– 3 tablespoons Vanilla International Delight Simply Pure Coffee Creamer


Strawberry Scone Directions:
1. Heat oven to 425F. Prepare sheet pan with cooking spray. If needed, place a second cookie sheet underneath, so the bottom of the scones don’t burn.
2. In a medium bowl, Add Bisquick, Sugar, Egg, Vanilla, Simply Pure Creamer, and Strawberries. Gently stir with a spatula until the mixture comes together and a soft, and slightly sticky, dough forms.
3. Using a cookie/ice cream scoop, spoon out equal portions of dough onto the cookie sheet. Gently brush on additional Simply Pure and sprinkle with Sugar.
4. Bake 12-16 minutes, or until golden brown. Cool on the sheet pan for 5 minutes, then transfer to cooling rack. 
5. While the scones are cooling, whisk together the Powdered Sugar and Simply Pure. Place in piping or zip top bag and drizzle over scones. Serve immediately. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Filed Under: Breakfast & Brunch, Uncategorized

Truwhip Cheesecake Dip and Strawberry Brownie Trifle

March 8, 2016

Truwhip Cheesecake Dip and Truwhip Strawberry Brownie Trifle are two delicious recipes that are perfect for Florida strawberry season!

Truwhip Cheesecake Dip from LoveandConfections.com


Today I have two recipes for you, and they are delicious! With Florida strawberries in season, we eat them nearly every day. This past weekend, our family took #toddlerLnC out to a u-pick farm and picked about 15 pounds of berries. We love eating them as-is, but I decided to whip up some new recipes with Truwhip to accompany our fresh berries.

Truwhip Cheesecake Dip from LoveandConfections.com

If you aren’t familiar with Truwhip, it is a 100% natural frozen whipped topping. As a kid, I grew up liking frozen whipped topping, and now that I am older, I like to pay attention to what I am eating and the ingredients I am using. Truwhip contains no high fructose corn syrup, hydrogenated oils, or GMOs. 

Truwhip Cheesecake Dip from LoveandConfections.com

I am able to pronounce everything in Truwhip, like ingredients such as water, tapioca syrup, cane sugar, and palm kernel oil. Truwhip Original has 30 calories and 2 grams of fat per serving. Truwhip also has a Skinny version that has 25 calories and 1.5 grams of fat per serving.

Truwhip Strawberry Brownie Trifle from LoveandConfections.com

It sounds too good to be true, and it really is delicious! I even spoon it right out of the tub. Truwhip has a list of simple and delicious Spring recipe ideas on their website and I can’t wait to try some of them – topping my morning coffee, scooping it like ice cream, and making pies with whipped topping.

Truwhip Strawberry Brownie Trifle from LoveandConfections.com

For today’s two recipes, I headed to Publix and grabbed a tub of Truwhip Original. Nothing goes better with whipped topping than fresh Florida Strawberries. Strawberry season is one of my favorite times of year and Plant City, the Winter strawberry capitol, hosts the Florida Strawberry Festival every year.

Truwhip Strawberry Brownie Trifle from LoveandConfections.com

This year, Truwhip is a festival sponsor and you can get a serving of yellow cake topped with a heaping spoonful of delicious Plant City strawberries and a dollop of Truwhip at the Truwhip Strawberry Tent. I seriously need to make my way to the Festival this year, because that Strawberry Shortcake is calling my name!

Truwhip Cheesecake Dip from LoveandConfections.com

I hope you enjoy some Truwhip with beautiful Florida strawberries this season!

Follow Love and Confections | Terri’s board Strawberry Love! on Pinterest.



Truwhip Cheesecake Dip
A Love and Confections recipe
Serves 4

Truwhip Cheesecake Dip Ingredients:
– 1 (8 oz.) package of Cream Cheese, softened
– 1/3 cup Powdered Sugar
– 5 ounces Truwhip
– 1-2 pounds Strawberries

Truwhip Cheesecake Dip Directions:
1. In the bowl of your stand mixer, or in a bowl with a hand mixer, beat the Cream Cheese and Powdered Sugar until smooth and there are no lumps.
2. Add in the Truwhip and beat until combined. Spoon into serving bowl and refrigerate 30-60 minutes.
3. Place serving bowl on a platter with cleaned strawberries and enjoy!

Truwhip Strawberry Brownie Trifle
A Love and Confections recipe
2 glasses serves 4

Truwhip Strawberry Brownie Trifle Ingredients:
– Prepared Brownie Bites, quartered
– Strawberries, quartered or diced
– 1 batch Truwhip Cheesecake Dip
– Truwhip and Strawberries for optional garnish

Truwhip Strawberry Brownie Trifle Directions:
1. Building the trifle from the bottom up, place Brownie pieces in the bottom of two glasses. Alternatively, you can create individual portions in a smaller dish.
2. The next layer is quartered, or diced, Strawberries.
3. Place Truwhip Cheesecake Dip into a piping bag and pipe the third layer.
4. Repeat steps 1-3. Top with additional Truwhip and garnish with a Strawberry. Enjoy!

Until next time, 
LOVE & CONFECTIONS!

This post is sponsored by Truwhip. Thank you for supporting the brands that make Love and Confections possible. All opinions are my own.

Filed Under: Appetizers-Snacks-Dips, Cheesecakes, Trifles-Parfaits-Mousses-Curds, Uncategorized

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