Archives for October 2016

Spiced Apple Cider Sangria

October 27, 2016

Whip up a batch of Spiced Apple Cider Sangria and be the hit of any Fall gathering. Crisp apple cider and warm spices combine with your favorite Riesling and apple liqueur for the perfect Autumn beverage.

Spiced Apple Cider Sangria from LoveandConfections.com

We have finally gotten some cooler Fall weather and I have been enjoying it immensely. The moment it dips below 70 degrees, everyone brings out the boots and sweaters. Hopefully everyone up North is already enjoying some cool, crisp weather and changing leaves. This Sangria is the perfect Fall cocktail, especially enjoying it by the fire with friends.

The base of this sangria is a cider from Dixie Crystals. The spices make it unbelievably delicious and my house smelled amazing while I created it. No sangria is complete without some good wine and liqueur. I chose a Riesling with apple notes and a spiced apple liqueur. You can also use an apple brandy too.

The changing of the seasons is one thing we don’t experience in Florida. I haven’t seen changing leaves since my parents left North Carolina and I miss it so much. I love when the leaves turn to various shades of red, orange and gold. The crisp, cool weather, beautiful colors and Autumn decorations make Fall my favorite season.

This is the perfect cocktail for Halloween parties and would be great for your Thanksgiving gathering too. Don’t forget to garnish with some apple slices or chunks and fun straws.

Visit Dixie Crystals for the full recipe

SPICED APPLE CIDER SANGRIA!

Until next time,

LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Red Hot Devil Ice Cream

October 25, 2016

Create a sweet and spicy treat with this Red Hot Devil Ice Cream. Cinnamon-flavored ice cream and crushed candies are mixed for the perfect combination of naughty and nice. Don’t forget the red chocolate devil horns and tails!

Red Hot Devil Ice Cream from LoveandConfections.com

Sweet heat is the perfect way to describe this delicious ice cream. The cooling, creamy ice cream pairs perfectly with the spicy cinnamon candy, and I love the color of it – pink ice cream makes the cinnamon flavor such a surprise.

While trying to come up with a Halloween idea for Dixie Crystals, I didn’t want to go the normal witch, pumpkin or ghost route. That’s when I had one of my “light bulb” moments and came up with my Red Hot Devil Ice Cream.

I had a vision of devil horns, tails, and pitchforks sticking out of this creamy cinnamon ice cream. The devil horns and tail came out perfect. The pitchforks didn’t work out too well because I needed to pipe larger and sturdier (i.e. thicker) chocolate to hold up in the ice cream. All-in-all, I think they are pretty darn cute.

Head on over to Dixie Crystals for the full recipe:

RED HOT DEVIL ICE CREAM!

Until next time,
LOVE & CONFECTIONS!

Banana Split Layer Cake

October 20, 2016

Banana Split Layer Cake is a sweet spin on the classic ice cream treat. Banana Cake is layered with vanilla, caramel walnut and strawberry frostings, and then topped with a chocolate ganache drizzle, sprinkles, fresh whipped cream. Don’t forget the cherry on top!

Banana Split Layer Cake from LoveandConfections.com

This cake was so much fun to make. I love creating recipes for Dixie Crystals and this one takes the cake, LOL. I have always been a fan of banana splits, so when given the task to transform a delicious sundae into cake form, I jumped at the challenge.

The cake layers are a delicious banana cake. On sundaes, my mom always loves that sticky, gooey walnut topping, so I knew that had to become one of the filling layers. One of my favorite sundae toppings is strawberry sauce, so I made another filling layer into strawberry frosting.

I have been obsessed with drip cakes lately. Google it if you don’t know what they are. These gorgeous cakes are all over Instagram and YouTube and the perfect look for my Banana Split Cake. I cannot wait to make more drip cakes and perfect my drippy technique in different flavors and colors. That drippy chocolate was then covered in sprinkles (you can’t have a sundae without sprinkles), piped with freshly made whipped cream, and of course, some cherries on top.

Head on over to Dixie Crystals to get the FULL RECIPE:

Banana Split Layer Cake!

Until next time

LOVE & CONFECTIONS!

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No-Churn Pumpkin Spice Ice Cream #PumpkinWeek

October 6, 2016

No-Churn Pumpkin Spice Ice Cream is easy, delicious and the perfect Fall treat!

No-Churn Pumpkin Spice Ice Cream from LoveandConfections.com #PumpkinWeek

#Pumpkinweek is almost over, but I couldn’t finish without making one of my favorite treats – ice cream. Some people may question a pumpkin ice cream, but here in Florida, it’s still hot and we are not experiencing Fall weather yet.

This recipe is such an easy way to enjoy some delicious ice cream with almost no work involved. I actually had my stand mixer do most of the work, whipping the heavy cream. The rest is a simple mixing of ingredients in one bowl, pouring into a container, and freezing. In a few hours, you have a delicious treat!

I love making no-churn ice cream just as much as regular ice cream and custard. With so many delicious flavor combinations, there is something for everyone. I think this ice cream would be perfect on either pumpkin or apple pie too!

No-Churn Pumpkin Spice Ice Cream

By Love and Confections
Published 10/06/2016

No-Churn Pumpkin Spice Ice Cream is easy, delicious and a perfect Fall treat!

Ingredients

2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Instructions

Whip heavy cream to stiff peaks in your stand mixer. In a medium bowl, while the cream is whipping, combine the sweetened condensed milk, pumpkin, vanilla and pumpkin pie spice. Gently fold the whipped cream into the pumpkin mixture. Pour into freezer safe container and freeze a minimum 6 hours

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.
Tags: pumpkin, pumpkin spice, ice cream

Here are more #PumpkinWeek treats:
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.
No-Churn Pumpkin Spice Ice Cream from Love and Confections.

Pumpkin Cinnamon Raisin Bread from The Redhead Baker.

Pumpkin Coconut Curry with Chicken from Making Miracles.
Pumpkin Donuts from Palatable Pastime.
Pumpkin Empanadas from A Day in the Life on the Farm.
Pumpkin Magic Bars from Hezzi-D’s Books and Cooks.
Pumpkin Seed Brittle from Gluten Free Crumbley.
Sopa de Abobora from Culinary Adventures with Camilla.

Until next time,
LOVE & CONFECTIONS!

Chocolate Hazelnut Swirl Pumpkin Muffins #PumpkinWeek

October 5, 2016

Chocolate hazelnut spread is deliciously swirled into a pumpkin and spice muffin, creating the perfect breakfast, snack or dessert!

Chocolate Hazelnut Swirl Pumpkin Muffins from LoveandConfections.com #PumpkinWeek

Chocolate hazelnut swirl pumpkin muffins is my #PumpkinWeek day 3 recipe today! There are so many delicious pumpkin recipes below, so be sure to scroll to the bottom to see all the participating #PumpkinWeek Bloggers.

Chocolate hazelnut spread is one of my favorite condiments. Yes, I call it a condiment, because it comes in a jar and I love to spread it on all kinds of things. Although my favorite way to eat it is with a spoon straight from the jar – shhh, don’t tell anyone!

Chocolate and pumpkin go well together, like this Chocolate Pumpkin Spice Bundt Cake I made a couple years ago. I knew hazelnut would be a great complimentary flavor. The swirl kind of creates a self-frosting muffin. If you want the swirl more incorporated throughout the muffin, I would suggest heating the chocolate hazelnut spread just a bit, so it swirls easier. I hope you enjoy these and all the rest of the #PumpkinWeek recipes!

Chocolate Hazelnut Swirl Pumpkin Muffins

By adadpted from 52 Kitchen Adventures
Published 10/05/2016

Chocolate hazelnut spread is deliciously swirled into a pumpkin and spice muffin, creating the perfect breakfast, snack or dessert!

Ingredients

15 ounces canned pumpkin
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Hazelnut Spread for swirl

Instructions

Heat oven to 350F. If not using muffin cups, spray muffin tins with baking spray. In a medium bowl, mix pumpkin, oil, eggs, vanilla, brown sugar and granulated sugar.
In separate bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Add into wet ingredients and mix until just combined
Using cookie scoop or ice cream disher, fill muffin cups 2/3 full. Place a teaspoon of chocolate hazelnut spread onto each muffin and using a toothpick, swirl it into the batter. If necessary, warm the spread just a bit

Yield: 16 muffins
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 22 mins.
Total time: 32 mins.
Tags: Chocolate, hazelnut, pumpkin, muffins, nutella, breakfast, brunch, snack, dessert

Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.

Bean Soup with Pumpkin and Zucchini from Feeding Big.

Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milksha ke from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table

Until next time,
LOVE & CONFECTIONS!

Pumpkin Creme Brulee #PumpkinWeek

October 3, 2016

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Pumpkin Creme Brulee from LoveandConfections.com

Welcome to #PumpkinWeek 2016, where my blogging buddies and I share our love of all things pumpkin. Each of the 80+ recipes all contain some form of pumpkin – not just pumpkin spice. Hope you enjoy our delicious week, and don’t forget to follow along on the #PumpkinWeek Pinterest Board!

I absolutely love Autumn, but as most of my friends know, I don’t start getting excited about it until mid-September. I have a no-pumpkin rule until then, because it just doesn’t feel like Fall yet. Living in Florida, we don’t really have a Fall season. It’s now October and is still hot and muggy outside. There are no changing of leaves, apple picking, etc., so I don’t generally use pumpkin in recipes until October.

Creme Brulee is such a fun and easy dessert to make, and great if you’re having dinner guests over. It needs to be made ahead of time and chilled. Your friends will love the taste and presentation – who doesn’t love their own mini dessert. They’ll also think you’re a pro if you forego the broiler for a tableside torching.

Pumpkin Creme Brulee

By adapted from PIL Cookbooks
Published 10/03/2016

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Ingredients

1 1/2 cups heavy cream
1/2 cup milk
1/2 cup granulated sugar, divided
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
pinch nutmeg
4 egg yolks
1/2 cup pumpkin (not pumpkin pie filling)
4 tablespoons brown sugar

Instructions

Heat oven to 300F. Place 4 1-cup ramekins in a 9×13 baking pan.
Combine cream, milk, half of the granulated sugar, salt, cinnamon and nutmeg in a medium saucepan. Bring it to a simmer
Whisk egg yolks and second half of sugar. Gently pour the hot cream into the eggs while whisking constantly. Return mixture to the pot, whisking constantly, and heat until slightly thickened. Remove from heat and whisk in pumpkin
Pour mixture through a sieve into a large measuring cup then into the ramekins. Place the pan onto the oven rack, then using a measuring cup, gently fill the pan halfway with hot water.
Bake for 50-60 minutes, or until set. Cool in pan for 30 minutes, then refrigerate for 2 hours. To serve, sprinkle tops with brown sugar and either broil or torch to caramelize the sugar.

Yield: 4
Prep Time: 00 hrs. 05 mins.

Cook time: 01 hrs. 05 mins.
Total time: 1 hrs. 10 mins.
Tags: creme brulee, pumpkin, pumpkin spice, dessert, custard

Here’s more great #PumpkinWeek recipes:
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley

Until next time,
LOVE & CONFECTIONS!