Archives for 2017

New Year’s Eve Bites and Delights – Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters

December 30, 2017

New Year’s Eve is all about finger food and I made ricotta stuffed mushrooms, puff pastry cheese straws and Nutella cheesecake cookie shooters for the occasion!

This sponsored post is written on behalf of Florida Dairy Farmers. All opinions are my own.

New Year's Eve Bites and Delights - Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters from LoveandConfections.com

We always have a New Year’s Eve party, and more often than not it’s all about the finger food and small bites. I love creating a special menu for our party, and I definitely need to plan, especially after our NYE a few years ago. We did a potluck and ended up with ALL THE CHEESE. There were two cheese trays, macaroni and cheese bites, cheese spread, and one person brought chicken fingers. There is nothing wrong with it, but I love a variety, and that’s why I created this menu.

Mushrooms are a family favorite, whether stuffed as an appetizer, in a sauce, or any variation in between. Stuffed mushrooms are a simple and easy appetizer, with little prep and ingredients needed. You can customize them for any flavor profile, add almost any protein, and just have fun when making them. I always make extra, because they usually go really fast at parties. You can serve it as-is or with a marinara sauce.

Puff pastry cheese straws are about the easiest appetizer and so delicious! These straws are light and airy, crispy and the perfect amount of cheddar cheese and spices. Like the mushrooms, these can be totally customized. I love using cheddar cheese, but mozzarella with marinara, or swiss cheese would be great too. Depending on the cheese, you could also have a dip. I opted for a ranch in case anyone wants it, but they are perfect on their own. You could make a variety of cheese straws and dips and have a whole party tray of just that.

Dessert is a must at my parties and I usually have a variety. This year I decided that Nutella would be the star of the show. I love chocolate and hazelnut together in any form. Cheesecake is always a crowd-pleaser, but I didn’t want to be in the kitchen cooking a cheesecake. No-bake cheesecakes are a favorite for parties because of how easy they come together. Anything that makes my menu easier definitely helps me out.

Ricotta Stuffed Mushrooms

Ingredients

2 pounds whole white mushrooms
3/4 cup ricotta
1/3 cup Italian style breadcrumbs
1 teaspoon minced garlic
1 tablespoon minced fresh parsley
1-2 large eggs
1/2 teaspoon pepper
olive oil
Shredded Pecorino Romano cheese

Instructions

Heat oven to 350F. Grease or spray a 9×13 baking dish and set aside.
Clean mushrooms and remove the stem. Place mushroom caps into baking dish and set aside. Finely chop mushroom stems.
In a medium bowl, place mushroom stems, ricotta, breadcrumbs, garlic, parsley 1 egg and pepper. Mix to combine. If mixture is too dry, add second egg. Place into pastry bag or zip top bag and pipe into mushroom caps.
Bake for 20-25 minutes until mushrooms are cooked and top is slightly brown and puffed. Serve warm with marinara sauce.

Puff Pastry Cheese Straws

Ingredients

2 sheets store-bought puff pastry
6 ounces Cabot Sharp Cheddar Cheese, finely shredded
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 egg + 2 teaspoons water

Instructions

Thaw puff pastry according to package directions. Heat oven to 400F. Prepare cookie sheets with parchment paper
Dust counter lightly with flour. Roll puff pastry with rolling pin to 1/8 inch thickness. Sprinkle pastry with 1/3 of shredded cheese, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Fold in half and roll again to 1/8 inch thickness.
Using a sharp knife, cut into 1/2 inch strips, twist, then place on cookie sheet 1/2 to 1 inch apart. Place cookie sheets in refrigerator minimum 15 minutes. Repeat with second sheet of puff pastry.
Whisk egg and water together. Using a pastry brush, apply the egg wash then sprinkle remaining cheese on straws. Bake 15-20 minutes, or until golden brown and crispy. Serve warm

Nutella Cheesecake Cookie Shooters

Ingredients

chocolate wafer cookie crumbs
1/2 cup Nutella
8 ounces cream cheese, soft
1 cup heavy whipping cream
1/3 cup powdered sugar, divided
toasted hazelnuts, garnish
raspberries, garnish
chocolate wafer cookies, garnish
gold sprinkles, garnish

Instructions

Crush chocolate wafer cookies to make crumbs. Place 1-2 tablespoons in the bottom of each dessert shot glass.
In a medium bowl, beat Nutella, cream cheese and all but 3 tablespoons of the powdered sugar.
In separate bowl, whisk heavy whipping cream and 3 tablespoons powdered sugar until stiff. Fold whipped cream into cream cheese mixture.
Place cheesecake mix into piping bag and pipe into dessert glasses. Garnish with chocolate wafer cookie, rasperries, toasted hazelnuts and gold sprinkles.

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Florida Dairy Farmers as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Butterscotch Pecan Bread Pudding

December 29, 2017

Traditional bread pudding takes on new flavors with butterscotch and pecans. This sweet and crunchy version is super easy to make and best served warm and topped with vanilla ice cream and butterscotch sauce for a delicious and decadent dessert.

This sponsored post is written on behalf of the Dixie Crystals. All opinions are my own.

Butterscotch Pecan Bread Pudding from LoveandConfections.com

I love bread pudding because there are so many different flavor combinations. I like my bread pudding with a little crunch on top crust and a soft creamy inside. The key to a great bread pudding is to have a soft center without the bread pieces turning into one big pile of mush. This Butterscotch Pecan Bread Pudding has a nice sweet and nutty flavor from both the butterscotch chips, Dixie Crystals butterscotch sauce and pecans.

Bread pudding is definitely a comfort food of the pastry world. I wasn’t really into bread pudding until going to culinary school. We made some with leftover bread from our bread class and it was love at first bite. Since then I have been creating bread puddings year-round.

They can really be made for every season – light, fruity and served with ice cream for the Spring and Summer; apple, pumpkin and holiday-spiced flavors for Fall and Winter! One of my recent favorites is my Cherry Chocolate Chip Almond Bread Pudding with Amaretto Whipped Cream. I have also made Pumpkin Bread Pudding and Apple Pie Bread Pudding too.

I also have to admit that I eat bread pudding throughout the day, and not just for dessert. Sometimes I have a small bite for a snack, and it is really good in the morning with a cup of coffee – it’s basically like a baked French toast anyway! This bread pudding can even be made ahead of time and reheated in a low oven. We will be enjoying it on New Year’s Eve morning, while prepping for our annual New Year’s party. Enjoy!

Visit Dixie Crystals for the full recipe:

BUTTERSCOTCH PECAN BREAD PUDDING

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Chocolate Peppermint Yogurt Bundt Cake

December 28, 2017

Chocolate peppermint yogurt bundt cake topped with peppermint yogurt ganache and crushed candy canes is the perfect holiday season treat. Stonyfield Yogurt is my secret ingredient in this moist and fudgy chocolate cake.

This sponsored post is written on behalf of Stonyfield and Krups. All opinions are my own.

Chocolate Peppermint Yogurt Bundt Cake with Chocolate Peppermint Yogurt Ganache from LoveandConfections.com

As the holiday season comes to a close, I am still lingering on the flavors of Christmas. Peppermint, cranberry, and gingerbread are all still being used in my kitchen. I am holding on to those flavors as long as I can. While I welcome the New Year, Christmas is my favorite time because of the traditions and flavors that accompany it.

Most people are recovering from their Christmas feasts and preparing for all the New Year’s Eve and New Year’s Day celebrations. Our NYE celebrations include appetizers, drinks and desserts. Among them is this Chocolate Peppermint Yogurt Bundt Cake. I love all things champagne, but there are definitely some chocolate-lovers in my house and this cake is always a hit.

I always have Stonyfield Yogurt in my refrigerator all the time and thought a Greek yogurt cake would be a nice twist on the classic sour cream bundt cake. A delicious added bonus is that I used the Stonyfield Greek Vanilla Whole Milk Yogurt, which not only helps to bake a moist cake, but also adds a little extra vanilla flavor. I use Stonyfield yogurt to lighten up my recipes and it is a great substitution for oil, mayo, sugar, sour cream, butter, and more.

Everything Stonyfield makes isn’t just delicious, it’s also made with certified organic and organic compliant ingredients. Stonyfield Organic makes things simple because it’s made without the use of toxic pesticides, artificial hormones, antibiotics and GMOs.

The peppermint flavored cake and yogurt ganache blends the flavors of the holiday season while creating a delicious fudge cake for a crowd. Peppermint can definitely be a strong flavor so you don’t want to overdo it. Everything in moderation! This cake can easily be prepared the day before and glazed before serving – to cut down on prep time. I will also admit that it is great the morning after, with a cup of coffee from my Krups Coffee Maker.

One of my baking secrets is that I use espresso powder or instant espresso when baking with chocolate. If you only use a little bit, it brings out the flavor of the chocolate, as opposed to making a mocha flavored dessert. If you don’t have espresso powder on hand just use a cup of coffee, brewed from your Krups Coffee Maker, in place of the powder and hot water in the recipe.

Chocolate Peppermint Yogurt Bundt Cake

By Love and Confections

Ingredients

1 cup hot water
1 tablespoon espresso powder or instant espresso
1/2 cup dark cocoa powder
2 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 large eggs
1/2 cup Stonyfield Vanilla Bean Greek Yogurt

Instructions

Heat oven to 350F. Butter and flour bundt pan and set aside.
In medium saucepan, combine hot water, espresso powder, and cocoa on low until butter has melted. Let liquid cool to room temp.
In medium bowl, whisk together sugar, baking powder, baking soda, salt and flour. In separate bowl or measuring cup, whisk together vanilla extract, peppermint extract, eggs and yogurt.
Add chocolate mixture to flour and stir to combine. Add egg mixture in and stir to combine.
Pour into bundt pan and bake for 45-55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Let cool for 5 minutes in the pan, then turn out onto serving plate to cool completely.

Chocolate Peppermint Yogurt Ganache

By Love and Confections

Ingredients

1 1/2 cups mini semisweet chocolate chips
1/4 cup Stonyfield Vanilla Bean Greek Yogurt
3-4 tablespoons heavy cream

Instructions

In small saucepan, heat ingredients on medium-low, stirring constantly, until chocolate has completely melted. Pour onto cake then top with crushed candy cakes. Store cake in refrigerator.

Until next time,

LOVE & CONFECTIONS!

I have an ongoing relationship with Stonyfield Yogurt as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Sparkler Vanilla Bean Cupcakes with White Chocolate Frosting

December 27, 2017

Add some sparkle to your celebration with Vanilla Bean Cupcakes and White Chocolate Frosting. Glitzy sprinkles and sparklers top these white on white cupcakes to add some extra fun for any celebration!

This sponsored post is written on behalf of Dixie Crystals. All opinions are my own

Sparkler Vanilla Bean Cupcakes with White Chocolate Frosting from LoveandConfections.com

Are you hosting a New Year’s Eve bash? These are the perfect cupcakes for your countdown to midnight. Vanilla bean cupcakes with white chocolate frosting, gold sprinkles and sparklers are definitely the way to party in style. I love having bite-sized treats for New Year’s Eve because everyone is mingling, eating and drinking at their own pace and finger foods are great for crowds.

You can’t go wrong with a classic vanilla cupcake, but I upped it a notch with my favorite flavoring – vanilla bean paste. I love seeing those little vanilla seeds in baked good and ice creams. The white chocolate frosting is a perfect accompaniment to the cupcake. I didn’t want a colored or chocolate frosting for our New Year’s party and an all white cupcake definitely makes a statement.

It also shows off the beautiful gold sprinkles. I seriously have a sprinkle (and paper straw) addiction. New Year’s Eve is extra special so some extra sparkle or bling is necessary for the occasion. Speaking of extra sparkle, I topped my cupcakes with sparklers. Talk about some serious glow! Please be sure to read package directions, because even cake specific sparklers say they are for outdoor use only.

For table decorations, I am keeping with a simple black and gold theme. Gold, stemless champagne flutes with gold straws are for the bubbly. Cake stands on a black tablecloth show off the yummy cupcakes and create an interesting display with different heights. My friends at Revel created some beautiful laser-cut gold-leaf wooden “cheers” signs for my tablescape. These would also be perfect if you were having a formal dinner for a place setting.

I hope you have a fun, happy, healthy, and prosperous New Year, while enjoying some delicious sweet treats with family and friends!

Visit Dixie Crystals for the full recipe:

SPARKLER VANILLA BEAN CUPCAKES WITH WHITE CHOCOLATE FROSTING

Until next time,
LOVE & CONFECTIONS!

Cupcakes, Cannoli and Chocolate Dip – 3 Recipes For Your Christmas Dessert Table

December 23, 2017

I am all about the easy Christmas desserts and having a fully stocked dessert table with White Chocolate Christmas Tree Cupcakes, Mini Cannoli and Chocolate Yogurt Dip are three delectable and easy desserts for anyone to pull off this year!

This sponsored post is written on behalf of Florida Dairy Farmers. All opinions are my own.

Cupcakes, Cannoli and Chocolate Dip - 3 Recipes For Your Christmas Dessert Table from LoveandConfections.com

While I love making desserts all the time, sometimes I even need a little help. We made over 700 cookies this year, including some that were decorated with royal icing, for neighbors, for friends, neighbors and our Christmas celebrations. I love cookies, but wanted something extra special for Christmas and partnered with Florida Dairy Farmers for these three easy and delicious recipes.

These Christmas Tree Cupcakes are so cute. It does take a little time for the royal icing trees to dry – preferably overnight – but since it can be made ahead, that step is pretty easy. I love the flavor of these cupcakes. Also, this recipe calls for buttermilk, but if you don’t have any, you can use a combination of milk and lemon juice, like I did in my Homemade Gingerbread Pancakes.

Mini cannoli are the perfect bite-sized treat. I don’t make them often, and Christmas is the perfect time to share cannoli with family and friends – especially because we celebrate an Italian Feast of the Seven Fish on Christmas Eve. Cannoli, Italian cheesecake, and sfogliatelle are Christmas Eve traditions.

This year, since we ran out of time because of all the decorated cookies I made, the cheesecakes were never made and the sfogliatelle never got ordered. The cannoli are sure to be a hit, though! As are these cute custom laser letters from my friends at Revel. They created the perfect holiday sayings and these are going to be adorable as table-settings too! I can’t wait to show you what they made for my New Year’s Eve table decorations!

Chocolate Yogurt Dip is a delicious alternative to those heavy, cream cheese-laden dips. While they are yummy, since I already had cannoli with ricotta and mascarpone I opted for something a bit lighter. Sprinkles are definitely a requirement on this dip, especially during holiday time. High quality chocolate sprinkles are a decadent treat and give the dip a nice crunch.

We used cookies on our platter, but you could also dip fruit. Strawberries and bananas would go great with this too. I used Greek yogurt for my chocolate dip, but feel free to use regular yogurt if you don’t like that slight tang.

I hope you enjoy your holiday season with family and friends. Make it sweet, have plenty of cookies, and don’t forget a big glass of ice cold milk!

White Chocolate Christmas Tree Cupcakes

By Love and confections

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 ounces white chocolate, finely chopped
1/2 cup hot water
1 cup (2 sticks) butter, softened
1 3/4 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract or vanilla bean paste
1 cup milk + 2 teaspoons lemon juice, prepared ahead

1 cup (2 sticks) unsalted butter, room temperature
3-4 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
2-3 tablespoons milk
green royal icing
sugar ice cream cones

Instructions

Heat oven to 350F. Prepare muffin tins with baking cups and set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
Melt chocolate according to package directions, either in microwave or double boiler. Once melted, whisk in hot water to thin chocolate.
In large bowl, or bowl of your stand mixer, beat butter and sugar together until light and fluffy. Add in egg yolks one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla bean paste and white chocolate.
Add flour and homemade buttermilk alternating, beginning and ending with the flour.
In separate bowl, beat egg whites until stiff peaks form. Slowly add into cupcake batter, folding 1/3 in at at time.
Using a cookie scoop, portion batter into prepared muffin tin and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in tin for 10 minutes, then remove to wire rack to cool completely.
To make frosting, cream butter until light and airy. Add powdered sugar slowly one cup at a time, alternating with milk, scraping down the sides between additions. Mix in vanilla extract then whip until light and airy. pipe onto cupcakes.
You can either pre-pipe the ice cream cones, or place the sugar cone onto the cupcake and pipe directly onto it after assembled. Using a small star tip, pipe green royal icing around cones to resemble a tree. Dust with powdered sugar or luster dust.

Mini Cannoli

By Love and Confections

Ingredients

24 homemade or pre-made mini cannoli shells
15 ounces ricotta, drained
8 ounces mascarpone
1 cup powdered sugar
2/3 cup mini chocolate chips, plus more for garnish

Instructions

Place ricotta in cheesecloth-lined fine sieve overnight in the refrigerator before making recipe, to drain any extra liquid.
In a mixing bowl, combine ricotta, mascarpone, powdered sugar and mini chocolate chips. Filling can be made ahead of time and stored in airtight container up to two days. Once filled, cannoli must be eaten same day.
Pour chocolate chips into low dish for dipping. Place filling into piping bag and pipe into cannoli. Dip each end into the chocolate chips and place on serving platter. Dust with powdered sugar.

Chocolate Yogurt Dip

By Love and Confections

Ingredients

2 cups vanilla Greek yogurt
1/4 cup cocoa powder
1/2 cup powdered sugar
1 teaspoon vanilla extract
garnish with chocolate sprinkles

Instructions

In a medium mixing bowl, combine yogurt, cocoa, powdered sugar and vanilla. If substituting regular yogurt, increased powdered sugar might be necessary.
Spoon into serving dish, top with sprinkles and serve with cookies and fruit. Refrigerate for up to one day before serving.

Until next time,
LOVE & CONFECTIONS!

Homemade Gingerbread Pancakes

December 22, 2017

Homemade Gingerbread Pancakes are an easy Christmas morning delight that tastes just like warm, delicious gingerbread.

This sponsored post is written on behalf of Florida Dairy Farmers. All opinions are my own.

Homemade Gingerbread Pancakes from LoveandConfections.com

Pancakes are a favorite in my house. We love having them for breakfast or brunch on the weekends, and usually have brinner (breakfast for dinner) at least once a month on a weeknight. Box mix pancakes are definitely easy, but I love homemade pancakes because of all the different flavors you can make.

I associate gingerbread with Winter and the holiday season. There is just something warm and cozy about all those spices that screams Christmastime. I partnered with Florida Dairy Farmers to create an easy and delicious homemade pancake recipe that you will want to make year-round.

Some of the best pancakes are made with buttermilk, but since I don’t use buttermilk often, I end up with a lot left over, so here’s a little trick when it comes to making buttermilk pancakes. I measure my desired amount of milk and add lemon juice to it. Let it sit for 5 minutes and voila! instant buttermilk substitute. If you don’t have lemon juice, you can also use white vinegar, but I personally like the taste with lemon better.

This batter comes out fluffy and the whole kitchen smells delicious. You won’t take much time away from Christmas morning present opening, and everyone will be glad you decided on these homemade gingerbread pancakes! Enjoy!

For more great recipes and inspiration, visit Florida Dairy Farmers on Facebook, Instagram, Pinterest, Twitter and YouTube.

Homemade Gingerbread Pancakes

By Love and Confections

Ingredients

1 cup milk + 2 teaspoons lemon juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
2 eggs

Instructions

In a measuring cup, combine the milk and lemon juice to make buttermilk. Let sit for 5 minutes.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugars and spices to combine. combine. Add in eggs and buttermilk and whisk to combine. Let sit for 5 minutes.
Prepare griddle, preferably with shortening. Whisk batter before cooking. Using ladle or 1/4 measuring cup, pour batter onto griddle and cook pancakes, turning once bubbles form on the top. Serve warm with butter and maple syrup. Optional powdered sugar dusting before serving.

Yield: 12-15 pancakes

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Florida Dairy Farmers as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Crème Brûlée Cookie Cups

December 21, 2017

Your favorite Crème Brûlée dessert is now in cookie form. Vanilla-flecked sugar cookie cups are filled with a smooth homemade pastry cream, then topped with crunchy caramelized sugar for a portable and bite-sized treat.

This sponsored post is written on behalf of Dixie Crystals. All opinions are my own.

Crème Brûlée Cookie Cups from LoveandConfections.com

Crème Brûlée is most probably in my top 3 favorite desserts, alongside eclairs and ice cream. The smooth, creamy custard topped with caramelized sugar just beckons to be cracked with a spoon into a hundred little pieces. I love the texture combination of crème brûlée – silky smooth and crunchy.

Making crème brûlée isn’t too difficult, but I wanted to make it bite-sized and in cookie form. What better way to have the best of both worlds than with a cookie cup. The cookie cup holds the perfect amount of pastry cream – no need to bake the custard here since it’s already cooked in a pot. It also makes the top nice and flat to sprinkle and caramelize sugar on, just like the traditional dessert.

To caramelize the sugar, you need a torch. Because of the cookie base and pastry cream, it can’t go in the oven under the broiler, like some recipes call for. A small crème brûlée torch is fine if you don’t use it often. I opt for a hardware store torch, because I use it for crème brûlée and toasted meringue quite a bit. As always, when playing with fire, please keep a fire extinguisher handy – we own one for the sole purpose of torching sugar and meringue, just in case.

Click here for the FULL RECIPE:

CREME BRULEE COOKIE CUPS

Pignoli Cookies #ChristmasCookies

December 7, 2017

Pignoli Cookies are a delicious treat. This sweet dough is made with almond paste and covered in crunchy pine nuts. A dusting of powdered sugar creates a perfect finish.

Pignoli Cookies from LoveandConfections.com

I have never made pignoli and now I can cross them off my baking bucket list. Do you have one of those? A list of things you want to cook or bake? I have a huge list and love crossing off items, like these pignoli.

Most of the recipes I have encountered use almond paste as the main ingredient. I love using pine nuts in savory recipes, like pesto and hummus. Cookies with pine nuts are so delicious and have such a great flavor. I opted to dust it with powdered sugar, because it not only looks beautiful, but gives it an extra little sweetness.

There is a very well known Italian bakery that doesn’t use almond paste, and I eventually want to try their recipe soon. For now, I baked this version and hope you enjoy it as much as I did.

Tools to use:

Pignoli Cookies

By adapted from TasteofHome.com

Ingredients

12 ounces almond paste
1/2 cup granulated sugar
2 egg whites
1 cup confectioners’ sugar
1 1/2 cups pine nuts
Confectioners’ sugar for dusting

Instructions

Heat oven to 350F. Line cookie sheets with parchment paper.
In the bowl of your stand mixer, beat almond paste and sugar until crumbly. Beat in egg whites then gradually add in confectioners’ sugar. Mix well, scraping down sides of bowl if necessary.
Place pine nuts in a shallow bowl. Using a q tablespoon cookie scoop, roll dough into balls. Roll balls into pine nuts then place on baking sheet. Bake for 18-20 minutes, or until lightly browned

Until next time,
LOVE & CONFECTIONS!

Candied Ginger Shortbread by Palatable Pastime
Caramel-Stuffed Snickerdoodles by The Redhead Baker
Chocolate Cake Mix Christmas M&M Cookies by Family Around the Table
Chocolate Chip Mint Cookies by A Day in the Life on the Farm
Chocolate Peanut Butter Swirl Cookies by Frugal Pantry
Cinnamon Cranberry Pudding Cookies by Jonesin’ For Taste
Coffee Shortbread Cookies by A Kitchen Hoor’s Adventures
Coffee-Kissed Pizzelle by Culinary Adventures with Camilla
Dark Chocolate Dipped Orange Biscotti by Making the Most of Naptime
Easy Bourbon Cherry Chocolate Press Cookies by Girl Abroad
Gingerdoodles by Making Miracles
Ginger Chocolate Chip Cookies by Kate’s Recipe Box
Mexican Chocolate Chip Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Peppermint Sandies by Corn, Beans, Pigs & Kids
Pignoli Cookies by Love and Confections
Place Setting Sugar Cookies by The Freshman Cook
Santa’s Chocolate Chip Cookies by Soulfully Made
Santa’s Thumbprint Cookies by Cindy’s Recipes and Writings
Soft Cinnamon Sugar Cookies by Daily Dish Recipes

White Chocolate Decorated Ginger Crinkles #ChristmasCookies

December 5, 2017

My favorite spice cookie is extra special when dipped in white chocolate and topped with festive sprinkles. Ginger Crinkles are crunchy on the outside, chewy on the inside, and has the perfect amount of spice!

White Chocolate Decorated Ginger Crinkles from LoveandConfections.com

Ginger Crinkles are a family favorite. We make at least 8 dozen every year, usually more. They are perfect to give out as Christmas goodies to family and friends. We have to make a few dozen just for us because the whole family devours them – they are that good!

I decided to jazz up my favorite recipe with a little white chocolate and sprinkles, because you can never have too many sprinkles! You can easily use white candy melts or white almond bark, but since I didn’t have any on hand, I went with the white chocolate.

These cookies can easily be customized for any occasion with different sprinkles, chocolate, or frosting. Trust me when I say that Ginger Crinkles will become a holiday favorite!

Tools to use:

White Chocolate Decorated Ginger Crinkles

By adapted from The Food Network

Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup packed granulated sugar
1/4 cup molasses
1 large egg
Turbinado sugar for rolling cookies
White chocolate
Sprinkles

Instructions

Heat oven to 350F. In medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and cloves. Set aside.
In bowl of your stand mixer, beat together shortening, butter, brown sugar and granulated sugar until light and fluffy. Add in molasses and egg and beat until combined. Slowly add in flour and beat until just combined.
Place turbinado sugar in a small bowl. Using a tablespoon-sized small cookie scoop, drop the batter into the sugar. Roll around to cover completely.
Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through baking. Cool on baking sheet for 5 minutes, then continue cooling on a wire rack.
Line a cookie sheet with wax paper. In a microwave safe measuring cup or bowl, melt a small amount of chocolate according to package directions. Dip cookies halfway into chocolate then place on cookie sheet. Cover in sprinkles. Place in refrigerator a few minutes for the chocolate to harden. Best when dipped no more than 2 hours before serving.

Yield: 4 dozen

Until next time,
LOVE & CONFECTIONS!

Try some of these delicious cookies this Christmas season:

Almond Joy No Bake Cookies by Jonesin’ For Taste
Chocolate Almond Biscotti by Kate’s Recipe Box
Cranberry Eggnog Biscotti by The Redhead Baker
Cranberry Orange Cookies by Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice
Cream Cheese Cookie Cups by Making the Most of Naptime
Double Chocolate Peppermint Cookies by Family Around the Table
Double Dipped Chocolate Peanut Butter Cookies by A Day in the Life on the Farm
Eggnog Cookies by The Freshman Cook
Foolproof Holiday Cookies by Karen’s Kitchen Stories
Gingerbread Crinkle Cookies by Daily Dish Recipes
Gingered Lemon Drops by The Frugal Pantry
Lemon Pizzelle Della Sondra by Girl Abroad
Mint Chocolate Madeleines by Culinary Adventures with Camilla
Peanut Butter Fudge Cookies by Soulfully Made
Raspberry Almond Shortbread Thumbprint Cookies by Making Miracles
Salted Caramel Oatmeal Cookies by Palatable Pastime
Toffee Pecan Shortbread Cookies by House of Nash Eats
White Chocolate Decorated Ginger Crinkles by Love and Confections

This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Vanilla Bean Pizzelles #ChristmasCookies

December 4, 2017

Italian Pizzelles are one of my must-have Christmas cookies. Vanilla extract and vanilla bean paste help make this a delicious and delicate cookie that is perfect for all your holiday occasions.

I received product from Nielsen-Massey Vanillas to help create this post. This post contains affiliate links.

Vanilla Bean Pizzelles from LoveandConfections.com

Vanilla Bean Pizzelles are my favorite pizzelle flavor. This delicate and crisp cookie is perfect for Christmastime, or any time of year in my opinion. The traditional flavor, and one my best friend loves, is anise. I have to admit that I am not a fan of licorice so I steer clear of it.

If you’re like me and don’t want anise seeds, vanilla, almond, citrus and chocolate are great alternatives to the original. In addition to creating the traditional shape, you can also roll them into faux cannoli shells or form them into a cone for fillings. All are delicious in my book, but I like standard pizzelle shapes the best.

Pizzelles are a pretty easy cookie to make. I used my mom’s pizzelle make, but definitely need to get one of my own. If I had two, we could make batches twice as fast, and believe me, when a cookie tastes this good, they are eaten as fast as they are made. These cookies also cook really fast, so you cannot step away while making them.

A tip I have found while scouring the internet for recipes is to use a towel with vegetable oil to coat the pizzelle maker instead of cooking spray. Sometimes the cooking spray can leave a sticky residue. You have to let the pizzelle cool completely before storing, so they get nice and crisp. Nobody wants a soggy, soft pizzelle.

This is my first recipe for Christmas Cookie Week and I cannot wait to see what everyone else has made. All the recipes are at the bottom of the post, as well as a fun giveaway! Hope you enjoy a sweet holiday season with lots of cookies!

Tools to use:

Vanilla Bean Pizzelle

By adapted from King Arthur Flour

Ingredients

3 large eggs, room temperature
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (8 tablespoons) melted butter

Instructions

Whip eggs until foamy. slowly add in sugar and salt while whipping. Add vanilla and whip until well combined.
Switch to paddle attachment and add in flour and baking powder, mixing until smooth. Add melted butter and combine.
Heat pizzelle iron. Grease according to manufacturer’s directions. The batter stiffens as the iron heats
Cook pizzelle according to manufacturer’s directions. Mine cooked for about 30-45 seconds.
Use an offset spatula to help remove the pizzelle from the iron and cool on a wire rack.

Yield: 30-50 pizzelle

Until next time,
LOVE & CONFECTIONS!

Try some of these delicious cookies this Christmas season:

Alfajores (dulce de leche sandwich cookies) by Caroline’s Cooking
Candy Cane Tassies by Cindy’s Recipes and Writings
Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
Dutch Speculaas Cookies by Palatable Pastime
Easy Sugar Cookies by Bear & Bug Eats
Empire Cookies by Red Cottage Chronicles
Gingerbread Gooey Butter Cookies by Making Miracles
Gingerbread Men Cookies by The Freshman Cook
Graham Cracker Chocolate Chip Cookies by Books n Cooks
Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
Italian Rainbow Cookies by Everyday Eileen
Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
Makrut Macaroons by Culinary Adventures with Camilla
Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
Pecan Caramel Turtle Bars by Tip Garden
Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
Peppermint Candy Canes by Karen’s Kitchen Stories
Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
Peppermint Macarons by House of Nash Eats
Peppermint Mocha Shortbread Cookies by Cooking with Carlee
Peppermint Shortbreads by A Day in the Life on the Farm
Pistachio Wedding Cookies by Soulfully Made
Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
Raspberry Thumbprint cookies by Simple And Savory
Rum Logs by Corn, Beans Pigs and Kids
Vanilla Bean Pizzelles by Love and Confections
White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

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