Archives for 2013

BABY L&C IS HERE and Pink Vanilla Bean Cupcakes

I am so excited to publish this post. Baby Grace has decided to make her appearance! Mr. L&C and I could not be happier with our little princess. If you follow my Instagram feed, there will be many more pictures to come! Thanks to everyone for all the well-wishes and following my progress through this experience. We are doing well and can’t wait to start this new journey with our little one.

To celebrate our new arrival I thought I’d share a go-to cake recipe of mine. Everything around here has been pink lately – even the cupcakes! This is a great recipe to whip up for any occasion. The cake flour makes it so light and I love the little flecks of vanilla seeds from the Vanilla Bean Paste.



Vanilla Bean Cupcakes
adapted from Swans Down Cake Flour

Vanilla Bean Cupcake Ingredients:
 – 2 sticks unsalted Butter, room temperature
 – 2 cups granulated Sugar
 – 2 teaspoons Vanilla Bean Paste*
 – 4 Eggs, room temperature
 – 3 cups Cake Flour
 – 1 tablespoon Baking Powder
 – 1/2 teaspoon Salt
 – 1 cup Milk

Vanilla Bean Cupcake Directions:
 – Heat oven to 350F. Line a cupcake tin with cupcake wrappers.
 – In the bowl of a stand mixer with the paddle attachment, cream together the Butter and Sugar. Scrape the sides of the bowl. Add in the Vanilla Bean Paste and mix to combine.
 – Add in Eggs, one at a time, mixing well after each addition. Scrape down sides before adding flour.
 – In a separate bowl, sift together the Cake Flour, Baking Powder and Salt. Add Flour mixture and Milk, alternating by starting and ending with the Flour. Be careful not to overmix. Only mix until just combined to prevent a dense, dry cake.
 – Using a cookie scoop, evenly distribute in the cupcake tin and bake for 10-12 minutes for mini cupcakes or 15-18 for standard size cupcakes, or until the cupcakes are just done and a cake tester or toothpick comes out clean.
 – Cool for a few minutes in the tin, then transfer to a wire rack to cool completely before frosting.

Whipped Vanilla Frosting from Sweetapolita – I tinted it light pink

*If you don’t have Vanilla Bean Paste, you can use Vanilla Extract instead.

Until next time,
LOVE & CONFECTIONS!

Homemade Holiday Gift Roundup

Simple and easy homemade gifts are the perfect touch for the holiday season or as a hostess gift.


With the holidays so close, and I’m sure everyone’s looking for that unique gift, I thought a Homemade Holiday Roundup would be perfect to feature some great ideas out there. Homemade gifts are a great way to show someone you care and without breaking the bank. Here are a few of my Food Blogger Friends and their Homemade Holiday Gifts. These should be on everyone’s Christmas wish list. Happy Holidays!

I hope you enjoyed all these homemade items and that they have given you some great gifting ideas!

Until next time,
LOVE & CONFECTIONS!

Double Chocolate Peppermint Cookies

These Double Chocolate Peppermint Cookies are sure to become a family favorite. Great chocolate taste with some festive peppermint candies mixed in.

I love when you walk through the store and something catches your eye. For me, it happens more often than not, but who’s counting? I saw these Peppermint Baking Chips the other day and they called to me. What is more festive around the Christmas season than baking and candy canes?

As luck would have it, there was a great recipe for chocolate cookies on the back of the package and I knew I had to make them. Chocolate and peppermint go so well together, and really, who can resist chocolate cookies?

When I opened the oven after they were done baking, the peppermint and chocolate made the whole house smell like Christmas. These cookies are so dark, rich and delicious I had to remind myself to take photos before they got gobbled up. I made a half batch, because there is more peppermint goodness coming and I wanted to make sure I had enough baking chips left. Make sure these cookies are added to your holiday baking list!

Double Chocolate Peppermint Cookies
adapted from Andes/Tootsie Roll Industries
half recipe yields 16 cookies

Double Chocolate Peppermint Cookies Ingredients:
 – 1 stick unsalted Butter
 – 1 tablespoon Instant Espresso Powder
 – 1 cup All Purpose Flour
 – 1/2 cup Cocoa Powder
 – 1/4 teaspoon Baking Soda
 – 1/4 teaspoon Salt
 – 1/2 cup firmly packed Brown Sugar
 – 1/4 cup granulated Sugar
 – 1 teaspoon Vanilla Extract
 – 1 large Egg, room temperature
 – Half bag (5 ounces) Andes Peppermint Baking Chips
 – 2 ounces Semisweet Chocolate Chips

Double Chocolate Peppermint Cookies Directions:
 – Heat oven to 350F
 – Place Butter and Espresso Powder in a small saucepan and melt. Once melted, let cool to room temperature.
 – Sift together Flour, Cocoa Powder, Baking Soda and Salt. Reserve in a small bowl.
 – In the bowl of a stand mixer with the paddle attachment, mix room temperature Butter mixture, Brown Sugar, granulated Sugar and Vanilla Extract until combined.
 – Add in Egg and mix until combined. Gradually add in flour, a little at a time, while on low speed, just until incorporated.
 – Add in Peppermint Baking Chips and Chocolate Chips. Mix by hand with a spatula.
 – Cover with plastic wrap and refrigerate for 10 minutes.
 – Using a medium-sized cookie scoop, drop onto ungreased cookie sheets and press down slightly on each one. Bake for 10-12 minutes. Let cool for a few minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was not compensated or provided anything for this post. All opinions are my own.

Apple Cider Baked Doughnuts

I hope you all had a fabulous Thanksgiving holiday and long weekend! Now that it is December, I am counting down the days until Baby L&C makes her appearance. We are so excited (and scared – first-time Mom here) and ready to meet our little one. I have been doing some last minute baking to prep for baby down-time from the Blog. Hoping she holds out so I can get a few more recipes done. Speaking of recipes, here is one that I have wanted to try for a while…

I love doughnuts! Who doesn’t? I mean, when you decide to go to the local mom & pop donut shop to celebrate your birthday, it’s kind of a given. I love all kinds of doughnuts: baked, fried, filled, etc. There is no doughnut snobbery in this household.

I was given the opportunity to try out King Arthur Flour‘s Doughnut Pan recently. Aside from doughnuts, this pan is great for making Breakfast Sandwiches. King Arthur Flour also gave me a bottle of Boiled Cider to try out – man is this stuff good! There was no question when I decided to make Apple Cider Doughnuts for my first doughnut-making experience – I know, never made doughnuts. It’s crazy, especially since they are so easy to make.

This is a great doughnut pan. It bakes evenly and is a breeze to clean. The little handles make it easy to take out of the oven. I still use cooking spray, even though it is a non-stick surface – you can never be too careful. It is slightly bigger than my other doughnut pan by another baking company. I will probably adjust my recipes to make a fluffier doughnut because it is slightly bigger. There are no complaints on my end about it and I can’t wait to whip up another batch of delicious doughnuts!

Apple Cider Baked Doughnuts
adapted from King Arthur Flour
yield 18 doughnuts

Apple Cider Baked Doughnut Ingredients:
 – 1/3 cup Vegetable Oil
 – 3 large Eggs
 – 1 & 1/4 cups granulated Sugar
 – 1 cup Applesauce
 – 4 tablespoons Boiled Cider*
 – 1 & 1/2 teaspoon Vanilla Extract
 – 1 teaspoon ground Cinnamon
 – 1 & 1/2 teaspoon Salt
 – 1 & 1/2 teaspoon Baking Powder
 – 8 ounces All Purpose Flour

Apple Cider Baked Doughnut Directions:
 – Heat oven to 350F and lightly grease the doughnut pan with cooking spray.
 – In the bowl of your stand mixer with the paddle attachment, combine all the ingredients except the Flour. Add in the flour and mix until combined.
 – Using a 1/4 measuring scoop, fill the doughnut tray and bake for about 16-18 minutes or until a toothpick comes out clean.

Maple Glaze Ingredients:
 – 1 & 1/2 cups Powdered Sugar
 – 1 teaspoon Maple Flavoring, optional
 – 2 tablespoons Maple Syrup
 – 3-5 tablespoons Heavy Cream, depending on glaze consistency

Maple Glaze Directions:
 – Mix all the ingredients together in a small bowl and dip the doughnut tops to cover. Alternatively, spoon glaze over doughnuts. Let sit for a few minutes so the glaze sets. Enjoy!

Until next time,
LOVE & CONFECTIONS!

* The Boiled Cider has a very tangy and potent apple flavor. You can use anywhere from 2-4 tablespoons depending on the flavor profile you want.


Disclaimer: I received a Doughnut Pan and bottle of Boiled Cider for review purposes. All opinions are my own.

Ham, Egg and Cheese Mini Sandwiches

Depending on what day it is, I may be a morning person. I mean, if necessary, I will wake up and be ready to go. Other times, I don’t want to wake up until it’s afternoon. Waking up late is a problem when you love breakfast as much as I do. I guess that it the beauty of Brunch – you can have it anytime of the day.

Last month, my Dad got transferred here for his job and moved in with us. Mr. L&C, Dad and I are mostly adjusted to each other’s schedules – I haven’t lived with Family for 11 years. Dad wakes up for work earlier than we do, so he eats breakfast first. He asked if I could make these little egg “muffins” like my sister does up at home.

I didn’t have any recipe to follow, but I think they turned out pretty darn good. KB uses muffin tins, but I think they turn out a little too tall for sandwiches. Dad bought mini bagels to use for the egg sandwiches and that gave me the brilliant idea to use a doughnut pan!

I recently received a doughnut pan from King Arthur Flour to use. I love doughnuts – eating more than making, of course – and was wondering if I could use the pan for something other than just doughnuts (the donuts will be in an upcoming post). I like being able to use pans and utensils for more than just one task. This pan is perfect for not only doughnuts, but also for making these mini egg “doughnuts”. It bakes evenly and is a breeze to clean. The non-stick surface would have probably been fine just the way it is, but I used cooking spray just to make sure that the egg would come out perfect.

This recipe is easy to adjust for quantity and add your own spin on ingredients. I am going to make my next batch with spinach and swiss, possibly also a tomato and mozzarella version too.

Ham, Egg and Cheese Mini Sandwiches
a Love and Confections original recipe
yield 12 Ham, Egg and Cheese Sandwiches

Ham, Egg and Cheese “Doughnut” Ingredients:
 – 8 slices of Ham, I used regular deli slices, but you can use thicker cubed ham if you prefer
 – 1 cup shredded Cheddar Cheese
 – 1.25 cups Egg Beaters or about 8-10 Eggs
 – 1 teaspoon Salt
 – 1/2 teaspoon Pepper
 – Mini Bagel, toasted and buttered
 – Tomato Slices, optional

Ham, Egg and Cheese “Doughnut” Directions:
 – Heat oven to 350F. Spray pan with a little bit of non-stick cooking spray, just to make sure they come out perfect. You will have to work in 2 batches because there are only 6 cavities per regular doughnut pan
 – Cut the Ham into small pieces/cubes and equally distribute in the doughnut pan cavities.
 – Equally distribute and sprinkle Cheddar Cheese on top of the Ham.
 – Whisk Egg Beaters – or Eggs, if using – with Salt and Pepper, then pour over Ham and Cheese, leaving a little room at the top, because the eggs will bake and puff up slightly.
 – Bake for about 15 minutes, depending on how correct your oven temperature is, or until fully cooked and springs back to the touch.
 – Let it cool slightly before removing from doughnut pan. Repeat for second batch.
 – Cool completely before storing. I recommend storing in zip-top bags in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.

 To assemble Sandwich:
 – Toast and Butter mini Bagel. Layer Ham, Egg and Cheese “doughnuts” with Tomato slices and enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I received a Doughnut Pan by King Arthur Flour for review purposes. All opinions expressed are my own. 

Melt-In-Your-Mouth Pumpkin Cookies for #CookieWeek

These cookies are a must for your Fall baking. Moist and irresistible, these Melt-In-Your-Mouth Pumpkin Cookies are going to be a hit.


Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!





Living in Florida, we don’t get the changing of the leaves. I live vicariously through photos from Family and Friends. I always love the bright reds, oranges and yellows mixed in with the green trees. As far as Florida Fall goes, Autumn isn’t truly here unless you have pumpkin spice in your life. I love pumpkin pie spice – in coffee, cakes, cookies and so much more.

These cookies definitely melt in your mouth. They are so pillow-y soft and have just the right amount of pumpkin spice and sweetness. Our Thanksgiving dessert table will definitely hold a few of these delicious bites. I’m also going to freeze some for Christmas time, just in case we have unexpected guests popping by to see our newest addition to the family.

Melt-In-Your-Mouth Pumpkin Cookies
adapted from Better Homes and Gardens
yield 120 cookies – you can easily cut the recipe in half


Melt-In-Your-Mouth Pumpkin Cookies Ingredients:
 – 2 cups unsalted Butter, room temperature
 – 2 cups granulated Sugar
 – 2 teaspoons Baking Powder
 – 2 teaspoons Baking Soda
 – 1 teaspoon Salt
 – 2 teaspoons Homemade Pumpkin Pie Spice
 – 2 Eggs
 – 2 teaspoons Vanilla Extract
 – 1-15 ounce can pureed Pumpkin, not pumpkin pie filling
 – 4 cups All Purpose Flour

Melt-In-Your-Mouth Pumpkin Cookies Directions:
 – Heat oven to 350F. 
 – In bowl of your stand mixer, beat Butter for 30 seconds until light and fluffy. Add in Sugar, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice. Beat until combined and light and fluffy. Scrape down the sides of the bowl to make sure everything is incorporated.
 – Add in Eggs, Vanilla Extract and Pumpkin. The mixture will look slightly curdled but it is fine.
 – While the mixer is on low, slowly add in the Flour a 1/2 cup at a time and mix until just incorporated.
 – Using a small cookie scoop, drop dough 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes, or until tops are set and just turning brown around the edges. Cool on a wire rack before frosting.

Pumpkin Cookie Frosting Ingredients:
 – 1/2 cup unsalted Butter
 – 1/2 cup packed Brown Sugar
 – 1/4 cup Milk
 – 1 teaspoon Vanilla Extract
 – 2 & 3/4 cups Powdered Sugar
 – Pumpkin Pie Spice for dusting, optional

Pumpkin Cookie Frosting Directions:
 – In a small saucepan, heat the Butter and Brown Sugar until melted and there are no lumps. 
 – Transfer Butter and Sugar mixture to a medium bowl and stir in Milk and Vanilla Extract. Stir in Powdered Sugar until smooth and there are no lumps.
 – Spread on cookies and dust with a little Pumpkin Pie Spice. Enjoy

We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  
Four lucky winners will win one of the following:
Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1 (one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups
Prize #3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
Prize #4: 1 (one) Silpat Halfsize Mat and 1 (one) 4lb bag Zulka Pure Cane Sugar
This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:

  1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
  2. Many more ways to enter in the rafflecopter widget!

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

Also check out the other #Cookieweek posts for today!

  • Cinnamon-Sugar Crinkle Cookies by i heart eating

  • Ginger Lemon Snaps by Food Lust People Love
  • Melt-In-Your-Mouth Pumpkin Cookies by Love and Confections
  • Peanut Butter Filled Chocolate Cookies by That Skinny Chick Can Bake
  • Pumpkin Macarons by The Girl In The Little Red Kitchen
  • Pumpkin Snickerdoodles by 52 Kitchen Adventures

    • Until next time,
    LOVE & CONFECTIONS!

    Peanut Butter Hazelnut Cookies for #CookieWeek

    These cookies are the perfect combination of peanut butter, chocolate and hazelnut!




    Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

    These cookies came out of a baking fail. You know, when you try a recipe and something just doesn’t look right. Well I tried a delicious looking chocolate cookie recipe, twice, and total fail. So I changed my gameplan and saw these little beauties in a cookie magazine.

    The salty peanut butter combined with the sweet Nutella makes for a perfect cookie. I am totally a salty, sweet person! If you plan on making these ahead of time for the holidays, do the hazelnut spread at the last minute, because it will not harden, unless you freeze them in individual layers.

     Peanut Butter Hazelnut Cookies
    adapted from Pillsbury
    yield 20-30 depending on scoop size

    Peanut Butter Hazelnut Cookie Ingredients:
     – 1 cup Peanut Butter
     – 1/2 stick Vegetable Shortening
     – 1 & 1/4 cups packed Brown Sugar
     – 3 tablespoons Milk
     – 1 tablespoon Vanilla Extract
     – 1 large Egg
     – 1 & 3/4 cups All Purpose Flour
     – 3/4 teaspoon Baking Soda
     – 3/4 teaspoon Salt
     – 1/2 cup Chocolate Hazelnut Spread (I used Nutella)

    Peanut Butter Hazelnut Cookie Directions:
     – Heat oven to 350F
     – In the bowl of a stand mixer with a paddle attachement, combine Peanut Butter, Shortening, Brown Sugar, Milk and Vanilla Extract. Beat until combined then scrape down the sides of the bowl.
     – Add in the Egg and beat until combined.
     – Combine Flour, Baking Soda and Salt in a small bowl. Add to Peanut Butter mixture and beat until just combined.
     – Using a small to medium cookie scoop, drop onto ungreased non-stick cookie sheet, 2 inches apart. Flatten slightly with the palm of your hand. 
     – Bake 7-9 minutes, or until lightly brown. Cool on cookie sheet for a few minutes, then transfer to rack to continue cooling.
     – Melt Chocolate Hazelnut Spread in microwave for 10-15 seconds, then drizzle on cool cookies.

    We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  
    Four lucky winners will win one of the following:
    Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
    Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
    Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
    Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar
    This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

    How to Enter:
    1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
    2. Many more ways to enter in the rafflecopter widget!

    Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

    Also check out the other #CookieWeek participants and their cookies today!

  • Cinnamon Chip Snickerdoodles by In The Kitchen With KP
  • Flourless Fluffernutter Thumbprint Cookies from Cupcakes & Kale Chips
  • Ginger Cookies by Total Noms
  • Homemade Funfetti Cookies by i heart eating
  • Linzer Cookies from Jen’s Favorite Cookies
  • Peanut Butter Hazelnut Cookies by Love and Confections
  • Peanut Butter Pinwheels by Frugal Antics of a Harried Homemaker
  • Pumpkin Chocolate Chip Biscotti from Chocolate Moosey
  • Oatmeal Rum Raisin Cookies by The Girl In The Little Red Kitchen
  • Samoa Macaroons by 52 Kitchen Adventures

    • Until next time,
    LOVE & CONFECTIONS!

    Nutmeg Logs for #CookieWeek

    Nutmeg Logs are one of my all-time favorite holiday cookies. Perfect at room temperature and even better when frozen, these cookies will be a hit for any holiday party.


    Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

    My Uncle introduced me to these cookies a few years ago around the holidays. O-M-G! One bite and I was hooked. I totally understand why a few batches are made every year. They disappear so fast. 

    These cookies are great freshly made and at room temperature, but boy oh boy, try them straight from the freezer and its heavenly. They freeze perfectly, so these cookies can be made ahead well before your holiday celebrations.

    Nutmeg Logs
    adapted from Pillsbury
    yield roughly 24 cookies

    Nutmeg Log Ingredients:
     – 1 cup (2 sticks) unsalted Butter, room temperature
     – 3/4 cup granulated Sugar
     – 2 teaspoons Vanilla Extract
     – 2 teaspoons Imitation Rum Flavoring
     – 1 large Egg, room temperature
     – 3 cups All Purpose Flour
     – 1 teaspoon ground Nutmeg, fresh if available
     – 1/2 teaspoon Salt

    Nutmeg Log Directions:
     – Heat oven to 350F
     – Combine Butter, Sugar, Vanilla Extract and Rum Flavoring in the bowl of your stand mixer with the paddle attachment.
     – Once combined, add in the Egg. Scrape down the sides of the bowl to make sure everything is mixed together.
     – Add in the Flour, Nutmeg and Salt. Mix to combine.
     – Using a small cookie scoop, scoop out batter and roll dough, with your hands, into 3 inch logs
     – Bake on an ungreased cookie sheet for 12-15 minutes. Cool on wire rack completely, then frost.

    Frosting Ingredients:
     – 3 tablespoons unsalted Butter
     – 1 teaspoon Vanilla Extract
     – 1/2 teaspoon Imitation Rum Flavoring
     – 2 cups Powdered Sugar, sifted
     – 3-5 tablespoons Heavy Cream
     – ground Nutmeg for garnish, fresh if available

    Frosting Directions:

     – Combine the Butter, Vanilla Extract and Rum Flavoring in the bowl of your stand mixer with the paddle attachment or in a medium bowl with a hand blender.
     – Slowly add in the Powdered Sugar.
     – Add the Heavy Cream, one tablespoon at a time, until desired spreadable consistency.
     – Spread a small amount on cookie, working with only a few at a time so it doesn’t dry too fast, then sprinkle on Nutmeg. 
     – Can be stored at room temperature in a container for 3 days, in the refrigerator for up to a week, but best stored in an airtight container in the freezer for up to a month.

    We have an amazing  giveaway lined up this week thanks to our fabulous sponsors,KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  

    Four lucky winners will win one of the following:
    Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
    Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
    Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
    Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

    This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.



    How to Enter:

    1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
    2. Many more ways to enter in the rafflecopter widget!

    a Rafflecopter giveaway

    Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

    Also check out the rest of the #CookieWeek participants and their yummy cookies today!

  • Black Forest Sandwich Cookies by Cravings of a Lunatic
  • Chewy Cocoa Fudge Cookies by Food Lust People Love
  • Lemon Cream Cheese Cookies by i heart eating
  • Macadamia and White Chocolate Chip Cookies by In The Kitchen With KP
  • Maple Brown Butter Snickerdoodle Cups by Beyond Frosting
  • Maple Cookies by Total Noms
  • kitchen-sink-cookies by Texana’s Kitchen
  • Nutella Cookies by NinjaBaking.com
  • Nutmeg Logs by Love and Confections
  • Oatmeal Raisin by Frugal Antics of a Harried Homemaker
  • Peanut Butter Blossoms by Like Mother Like Daughter
  • Pumpkin and Apple Dog Cookies by The Girl In The Little Red Kitchen
  • Raspberry Streusel Bars by That Skinny Chick Can Bake
  • Soft Pumpkin Sugar Cookies with Cinnamon Frosting by Chocolate Moosey
  • Spicy Ginger Chews by Crumb
  • Vodka Cookies by Masala Herb

    • Until next time,
    LOVE & CONFECTIONS!

    Ginger Crinkles for #CookieWeek

    With the right amount of spice, sugar, crunch and chewiness, these Ginger Crinkles are perfect for the season.

    Welcome to #CookieWeek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!


    These cookies are addictive! My Mom told me about this recipe last Christmas and they are so good. Crispy on the outside, chewy on the inside, just the right amount of spice and sweetness.

    The first time my Mom made these, she made one batch – which yields between 3.5 and 4 dozen cookies. It sounds like a lot, but they were all eaten within a day. She had to remake a couple more batches just so we could have these cookies for our Christmas celebrations. 



    Trust me when I say that even though it’s a little time consuming, you will want to make multiple batches of these guys!!

    Ginger Crinkles

    from The Food Network
    yield 3.5-4 dozen

    Ginger Crinkles Ingredients:
     – 2 cups All Purpose Flour
     – 2 teaspoons Baking Soda
     – 1 & 1/2 teaspoon 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 granulated Sugar
     – 1/4 cup Molasses
     – 1 large Egg
     – Turbinado Sugar for rolling cookies in

    Ginger Crinkles Directions:
     – Heat oven to 350F.
     – In a medium bowl, whisk together the Flour, Bakind Soda, Ginger, Cinnamon, Salt, Allspice and Cloves.
     – In the bowl of your stand mixer, add the Shortening, Butter, Brown Sugar and granulated Sugar, and beat until light and fluffy. 
     – Add in the Molasses and Egg and beat until combined
     – Slowly add in the Flour and spice mixture and beat until combined.
     – Place the Turbinado Sugar in a small bowl. Using a small cookie scoop, drop the batter into the Turbinado Sugar by the scoopfuls and 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. Cool on baking sheet for 5 minutes, then continue cooking on a wire rack.

    We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  
    Four lucky winners will win one of the following:
    Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
    Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1 (one) Cookie Press, 1 (one) Autumn Cookie Disk Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups
    Prize #3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers – 16oz and 1 (one) 4lb bag of Zulka Pure Cane Sugar
    Prize #4: 1 (one) Silpat Halfsize Mat and 1 (one) 4lb bag Zulka Pure Cane Sugar
      
    This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

    How to Enter:
    1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
    2. Many more ways to enter in the rafflecopter widget!

    Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

    Also check out the other #CookieWeek participants and their yummy recipes today:

  • Coconut Macaroons by Frugal Antics of a Harried Homemaker

  • Loaded Oatmeal Coconut Cookies by The Cooking Actress

  • Peppermint Cream Cheese Thumbprints by Jen’s Favorite Cookies

  • Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

    • Until next time
    LOVE & CONFECTIONS!

    Double Chocolate Biscotti for #cookieweek

    Double Chocolate Biscotti is perfect with your morning cup of coffee, afternoon cup of tea, or nighttime glass of milk. 


    Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!


    Growing up in an Italian household not only meant lots of pasta and sauce and all sorts of delicious savory foods, but it also meant great desserts and snacks as well. My love of Biscotti stems from my Mom. She loves all things crunchy. When she toasts bread, it has to be extra dark and crispy – almost to the point of being burnt. Back to the crunchy… Biscotti is an anytime snack cookie for me. Most people like it with coffee or tea, and I’ll eat it like that too, but I also welcome it anytime of the day.

    Biscotti, plural of Biscotto, is a twice baked cookie, which is how it becomes dry and crunchy. There are so many flavor options with Biscotti. The most traditional Italian biscotti is with almonds and anise. I’m not particularly a fan of anise so I went a more modern route with these Double Chocolate Biscotti. It’s a very rich cookie and perfect with a cold glass of milk.



    Double Chocolate Biscotti

    adapted from Advanced Bread and Pastry
    yield 12 large or 24 small

    Double Chocolate Biscotti Ingredients:
     – 2 oz unsalted Butter, room temperature
     – 7 & 1/8 oz granulated Sugar
     – 3 large Eggs
     – 1 teaspoon Vanilla Extract
     – 9 & 7/8 oz All Purpose Flour
     – 2 oz Almond Meal/Flour
     – 1 & 1/2 oz Cocoa Powder
     – 1 & 1/2 teaspoon Baking Powder
     – 1/2 teaspoon Salt
     – 3 & 1/2 oz Milk Chocolate Chips

    Double Chocolate Biscotti Directions:
     – Heat oven to 325F
     – Cream Butter and Sugar in the bowl of a stand mixer or with a hand mixer
     – Add in Eggs and Vanilla Extract
     – Combine All Purpose Flour, Almond Flour, Cocoa Powder, Baking Powder and Salt in a small bowl. If necessary, sift to prevent clumps.
     – Add the dry ingredients to the wet ingredients slowly. Once all the dry ingredients are in, scrape down the sides of the bowl and add in the Chocolate Chips. Mix just to combine, making sure all the dry ingredients is incorporated.
     – Place the dough on a parchment or silpat lined baking sheet. Roughly 12 inches long by 3-4 inches wide by 1 inch thick. You can also form it into two smaller loaves and the second bake time will be reduced.
     – Bake for 35-40 minutes, or until firm to the touch.
     – Lower oven temperature to 300F.
     – When the Biscotti is cool, slice on a bias with a serrated knife and return to oven. Bake for 15 minutes, flip to the other side and bake another 15 minutes, or until well dried.

    We have an amazing  giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  

    Four lucky winners will win one of the following:
    Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar
    Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
    Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
    Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

    This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.


    How to Enter:
    1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
    2. Many more ways to enter in the rafflecopter widget!



    A little about our sponsors:

    The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of  high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France.  He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings.  He invented the first non-stick baguete baking trays and a few  years later invented  and created the original Silpat. Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar – a term used to described granulated sugars that do not undergo conventional refining processes.  Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.
    Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

    Also, Check out the other #CookieWeek Participants and give them some love!

    Until next time,
    LOVE & CONFECTIONS!