Archives for 2013

Coffee Chiffon Cake for #BrunchWeek

May 10, 2013

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, Almond Croissants, Crumb-Top Blueberry Muffins and Berry Parfaits! Happy Brunching!!!

BrunchWeek is almost over. Besides entering for the fabulous prizes below, there is still our PinChat Live happening this coming Saturday, May 11th from 2-3 pm EST. We’ll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat.

I thought this cake would be a nice treat for Mother’s Day – what mom doesn’t like coffee? The cake and frosting make for a great dessert that could even be eaten at breakfast or tea time. I also love this frosting! It has such a great coffee flavor and I love how it kind of crusts as it dries – making it not all fall completely off the cake when glazing.

Coffee Chiffon Cake
Coffee Chiffon Cake adapted from About Professional Baking
Coffee Frosting is a Love & Confections original recipe

Coffee Chiffon Cake Ingredients:
– 255 grams sifted Cake Flour
– 50 grams Granulated Sugar #1
– 12 grams Baking Powder
– 3 grams Salt
– 120 milliliters Canola Oil
– 95 grams Egg Yolks, room temperature
– 75 grams Warm Coffee
– 224 grams Egg Whites, room temperature
– 1 gram Cream of Tartar
– 255 grams Granulated Sugar #2

Coffee Frosting Ingredients:
– 6 Tablespoons Unsalted Butter, melted
– 100 grams Powdered Sugar
– 20 grams Warm Coffee
– 1/2 teaspoon Espresso Powder

Coffee Chiffon Cake Directions:
– Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F. If using a false-bottom tube pan, do not grease – as per the original recipe instructions. If using a bundt pan I suggest greasing it and cutting the recipe down by 1/3.
– Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
– Whisk in Oil and Egg Yolks and Coffee and blend until smooth.
– Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
– Whisk 1/3 of the whipped egg whites into the cake batter to “lighten”.
– Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
– Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean – time depends on the size of your pan and the amount of batter used
– If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up – you can attempt to turn it upside-down if you dare.

Coffee Frosting Directions:
– Melt Butter over medium-low heat.
– While butter is melting, whisk together the Powdered Sugar, Coffee and Espresso Powder until combined.
– While whisking, pour melted butter over the sugar coffee mixture. If you don’t use it immediately, the frosting starts to crust – just re-whisk to smooth it out.
– Pour over Chiffon Cake and enjoy!

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Drink Recipes

Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

a Rafflecopter giveaway

Until next time,

LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

Berry Parfaits for BrunchWeek

May 9, 2013

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, Almond Croissants and Crumb-Top Blueberry Muffins – so good! Happy Brunching!!!

After all the heavy and sweet items, I decided to go a little healthier for today’s post – Berry Parfaits! This is such an easy recipe to put together. You can have it for any meal any time of the day – breakfast, brunch, afternoon snack or even dessert.

The crunchy Granola is great with the creaminess of Stonyfield Organic’s French Vanilla Yogurt. The Strawberries I had were slightly tart, but balance by the sweetness of the Blueberries I picked a few weeks ago.

Berry Parfaits
a Love and Confections original recipe
serves 2

Berry Parfait Ingredients:
– 1/2 cup Granola*
– 1 cup Stonyfield Organic French Vanilla Yogurt
– 1/2 cup Strawberries, diced plus more for garnish
– 1/4 cup Blueberries

Berry Parfait Directions:
– Starting with the Granola, layer about 2 tablespoons in the bottom of your glass. Followed by 1 tablespoon of Strawberries and 2 tablespoons of Yogurt. Repeat the layers, alternating strawberries and blueberries for the fruit part, until you reach the top.
– Place a dollop of Yogurt on top, a sliced Strawberry and 2 Blueberries for presentation. Eat immediately

*for a great homemade Granola check out Blueberry Granola by Katie’s Cucina

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Crumb-Top Blueberry Muffins for #BrunchWeek

May 8, 2013

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, and an addicting Almond Croissant recipe – you should definitely check them out. Happy Brunching!!!

Whenever I go to visit my parents, usually a weekend trip, we always manage to have a homemade breakfast. Sometimes we have Eggs & Bacon, Muffins, or Mom’s Famous Mickey Mouse Pancakes – yes, I’m in my late 20’s and still look forward to the mouse pancakes (sometimes with chocolate chips too!). Dad has always made THE best French Toast. The most recent visit was to go wedding dress shopping with my sister, KB. P.S. She found an amazing dress, looked absolutely beautiful in it and I can’t wait for her wedding!!!

There were about seven of us that needed to be wrangled in the morning to go wedding dress shopping, but Mom made sure we had a good breakfast, Blueberry Muffins. There is really nothing like hot muffins, fresh out of the oven, with a pat of butter melting on both halves. Mmm yum!

I recently went blueberry picking and still have a bunch in my fridge and freezer. What better way to use those sweet blueberries than in this delicious recipe. You’ll want to have one with butter right from the oven too!

Crumb-Top Blueberry Muffins
adapted from a culinary school recipe

Crumb-Top Blueberry Muffins Ingredients:
– 2 tablespoons plus 2 teaspoons All Purpose Flour
– 2 tablespoons Granulated Sugar
– 2 tablespoons Brown Sugar, packed tightly
– 1/2 teaspoon Ground Cinnamon
– 2 tablespoons Unsalted Butter, cold

– 2.5 cups All Purpose Flour
– 1/3 cup Granulated sugar
– 1/3 cup Brown Sugar
– 1 tablespoon Baking Powder
– 1 teaspoon Baking Soda
– 1/4 teaspoon Salt
– 2 large Eggs
– 6 tablespoons Unsalted Butter, melted
– 1 teaspoon Vanilla Extract
– 1 cup Buttermilk
– 2 cups Blueberries, fresh or frozen

Crumb-Top Blueberry Muffins Directions:
– Heat oven to 350F. Either grease and flour or line muffin tins with cupcake wrappers.
– Make topping by combining the first 4 ingredients, Flour, Sugar, Brown Sugar and Cinnamon, in a small bowl. Cut in the Butter using a pastry blender or 2 knives, until the mixture resembles coarse crumbs and set aside.
– For the muffins, combine the Flour, Sugar, Brown Sugar, Baking Powder, Baking Soda and Salt in the bowl of your stand mixer.
– In a separate bowl, whisk together the Eggs, melted Butter, Vanilla Extract and Buttermilk.Pour the liquid mixture into the dry ingredients and mix just until combined, being careful not to overmix. Remember to scrape the sides of the bowl to ensure that the ingredients are incorporated.
– Gently fold the Blueberries into the batter until evenly distributed.
– Using an ice cream or cookie scoop, fill the muffin cups almost to the top – about 18 all together. Sprinkle each muffin with about 1-2 teaspoons of Crumb Topping.
– Bake for 20-25 minutes. The will be golden and spring back when touched or until a cake tester inserted into the middle comes out clean.

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Recipes with Eggs
Asparagus and Leek Frittata by Rachel Cooks

Baked Ham and Egg Cups by Culinary Adventures with Camilla

Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade

Veggie Quiche Cups by Take A Bite Out of Boca

Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner

Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina

Brioche by poet in the pantry by poet in the pantry

Gold Goddess Steel Cut Oats by The Vintage Cook

Quick and Easy Early Morning Parfaits by Cravings of a Lunatic

Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table

Croissant & Chocolate Bread Pudding by White Lights on Wednesday

Honey Poached Pear “Sundae” by Amanda’s Apron

Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Almond Croissants for #BrunchWeek

May 7, 2013

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! Sunday I posted a great Blood Orange Mimosa recipe and yesterday I posted a recipe for Tomato and Mozzarella Quiche – delicious!. Happy Brunching!!!

I LOVE Almond Croissants. L-O-V-E! It needs to be professed from the highest mountain how good these things really are. It’s kind of a common joke among chefs that Almond Croissants are the crack of the pastry world – totally addicting and if you see one, you have to have it.

These babies are moist and sweet and have such a great almond flavor that you will make them again and again. When making these delectable beauties, day-old croissants are the best. It soaks up the warm simple syrup and gets it all gooey and sugary. If you are hell-bent on making your own croissants for this – by all means – I didn’t have the time or energy to do so this go-around. I get my croissants from a little French bakery I used to work at. The Master Baker, Denny, is a friend of mine, and makes THE best croissants in town. I learned how to make these from him, but use my own almond filling recipe.

Almond Croissants
A Love and Confections original recipe

Almond Croissant Ingredients:
– 12 day-old Croissants
– 500 grams Sugar
– 500 grams water

Almond Cream

– 16 ounces Almond Paste
– 100 grams Sugar
– 195 grams Butter, room temperature
– 30 grams Bob’s Red Mill Almond Flour
– 250 grams Eggs (5 large eggs), room temperature
– 115 grams Flour, sifted

– Powdered Sugar, for topping

Almond Croissant Directions:
– Heat the oven to 350F. Line 1 or 2 sheet pans with parchment paper
– Slice the Croissants horizontally in half, starting at the fattest part. Do not slice completely through, leave the tips attached.
– Combine the first measure of Sugar and Water in a medium saucepan and heat until the sugar has dissolved and a simple syrup has formed.
– Dip the Croissants into the simple syrup, making sure the insides of the croissants get soaked. Be careful because the syrup is hot – you may want to use a few layers of gloves. Squeeze the syrup from the croissants and place cut side up on the sheet trays.

– Combine Almond Paste, second measure of Sugar, Butter and Almond Flour in the bowl of a stand mixer with the paddle attachment. Mix the ingredients on medium, stopping and scraping down the sides of the bowl every few minutes.
– While on low, add in the Eggs one at a time, making sure the Egg is thoroughly mixed in before adding the next. Scrape the sides of the bowl to ensure that everything is mixed properly
– Add in the Flour and mix on low until incorporated.
– Scoop the Almond Cream into a piping bag fitted with a large tip. Pipe a generous amount onto one side of each croissant.

– Close the croissants and pile a dollop on top.

– Bake for 25-30 minutes, or when the Almond Cream filling looks cake-like and not liquid.
– Let it cool, then dust with Powdered Sugar.
– Any leftover Almond Cream can be put into freezer bags and frozen for future use. Thaw in refrigerator.

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Beverages

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Tomato and Mozzarella Quiche #BrunchWeek

May 6, 2013

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! Yesterday I posted a great Blood Orange Mimosa recipe that you should try too. Happy Brunching!!!

I love Quiche. There isn’t a better vessel for so much Brunch goodness. With so many options for fillings, you can have a different one any day of the week. Quiche are also a great item to prepare in advance when you need to whip up a great Brunch with not a lot of time. I have made and frozen the dough in the tart pan the night before I needed it, pre-cut and pre-mixed all my filling, and put it together the morning of – so simple.

I’m Italian and I love anything to do with tomatoes, mozzarella and ricotta! This quiche is a little different than most, because of the Ricotta mixture on the bottom. It make a great layer of flavor in the quiche and can be used as a base for any other quiche recipe you’re thinking of making.

Tomato Mozzarella Quiche
a Love and Confection original recipe

Tomato Mozzarella Quiche Ingredients:
– 250 grams All-Purpose Flour
– 10 grams Granulated Sugar
– 12 grams Salt
– 300 grams Butter
– 112 grams Water
– 250 grams All-Purpose Flour
– 150 grams Ricotta
– 100 grams Shredded Italian Cheese Blend
– 1/2 teaspoon Italian Seasoning Blend
– 2 Tomatoes, sliced
– 250 grams Mozzarella, sliced
– 100 grams Eggs, roughly 2 large eggs
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 100 grams Whole Milk
– 60 grams Heavy Cream
– 1/2 teaspoon Italian Seasoning Blend

Tomato Mozzarella Quiche Directions:
– Place first measurement of Flour, Sugar, Salt and Butter in the bowl of a stand mixer, with the paddle attachment, and combine until butter is mixed and looks like pea-size lumps have formed. Add in Water and mix until smooth. Add second measurement of Flour and mix until combined and dough forms a ball.
– Lightly knead dough on a work surface, if any little pieces of flour and butter have not been incorporated. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Can be refrigerated overnight. If not using right away, place wrapped disk inside freezer bag, label and store for up to a week. Thaw in refrigerator before use.

– Preheat oven to 350F.

– In a small bowl, mix the Ricotta, Shredded Italian Cheese blend and 1/2 teaspoon of Italian Seasoning Blend and set aside. Slice Tomatoes and Mozzarella and set aside.
– In a medium-size bowl, place Eggs, Salt and Pepper and whisk together. Add Whole Milk and whisk to combine. Add Heavy cream last and stir to incorporate, being careful not to mix too much and incorporate air. Set aside

– Lightly flour your work surface and roll out dough, using a rolling pin, to about 1/4 inch thickness.
– Using a 12 inch dinner plate turned upside-down on the dough, cut a circle using a sharp knife.
– Place the dough circle in the middle of a Removeable-Bottom Tart Pan. Press the dough to the bottom of the pan and up the sides, being careful not to stretch the dough. Fold the extra dough over (towards the outside of the pan) and pinch, but don’t go over the sides, to create a crust that is slightly taller than the tart pan.
– Spread Ricotta mixture onto the bottom of the quiche shell. Layer Tomatoes and Mozzarella in the quiche shell. Sprinkle with Italian Seasoning Blend. Place Quiche on a Sheet Tray and fill with Egg Mixture, just until it reaches the top.
– Place in oven and bake for 30-40 minutes, depending on your oven, and rotating 1/2 way in between.
– Allow to cool for at least 15-20 minutes before taking it out of the tart pan.
– Enjoy!

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade

Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep

Eggs

Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Blood Orange Mimosas for #BrunchWeek

May 5, 2013

Happy #BrunchWeek!!! Check out the amazing prizes from our sponsors and a chance to enter everyday! Also scroll down for this recipe!

#BrunchWeek has officially started! I am so excited to see all the wonderful recipes and photos, and extremely grateful to all our participants and sponsors. #BrunchWeek could not happen without you.

I have been loving Brunch for some time and recently decided to blog about it. What better way to start off #BrunchWeek than with a drink and a toast? I love Mimosas of all kinds: Orange, Cranberry, Flamingo (orange & cranberry), Grapefruit and Blood Orange. If you have never had a blood orange, do yourself a favor and try it.

The inside of a Blood Orange flesh can range from orange with reddish streaks and a light pink-orange juice to a dark maroon or blood color, with an almost grape juice darkness. Blood oranges are usually slightly smaller than regular oranges and have an almost rosy pigment on their skin. They are a hybrid and have a distinct flavor which is slightly sweeter than regular oranges.

I hope you have wonderful Sunday. Enjoy a Mimosa and help me celebrate all the wonderful #BrunchWeek recipes to come. Cheers, Cin Cin and Salute!!

Blood Orange Mimosas
a Love and Confections original recipe

Blood Orange Mimosa Ingredients:
– 1 bottle of Champagne, Prosecco or Cava, well chilled
– 8-10 Blood Oranges

Blood Orange Mimosa Directions:
– Juice and strain the Blood Oranges into a large pitcher
– Pour the Champange, Prosecco or Cava into the pitcher and stir slightly
– Divide evenly between champagne flutes and enjoy
– If making individual Mimosas straight into champagne flutes: contrary to how most people pour mimosas, with Blood Oranges, I actually like to pour the Champagne in first, because otherwise it bubbles up too much, settles, and leaves the glass looking not so pretty.

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

a Rafflecopter giveaway

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Beverages

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by Poet in the Pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {I Love} My disorganized Life
Cherry Tomato and Chorizo Omelette by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

Until next time,
LOVE & CONFECTIONS!

Food Blogger #BrunchWeek 2013

May 4, 2013

Hi Everyone!

I am so excited to be hosting #BrunchWeek! The week before Mother’s day is the perfect time to host a Brunch extravaganza.

Every day, Food Bloggers from across the country are going to post their favorite Brunch recipes and will link to each other’s recipes, so you can browse and enjoy a variety of Brunch dishes. We also have some really GREAT prizes from some AMAZING Sponsors. You can enter to win on any of the Blogs that are participating in #BrunchWeek.

We can’t wait to Brunch with you

Food Blogger #BrunchWeek Participants and their recipes

Beverages
Blood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane’s Adventures in Dinner
Margarita for Mama by Poet in the Pantry
Candied Bacon Bloody Mary by Sarcastic Cooking
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday
Strawberry Sangrias by Kokocooks

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {I Love} My disorganized Life
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Tomato and Mozzarella Quiche by Love and Confection
Asparagus and Bacon Quicheby Confessions of an Overworked Mom
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Eggs Over Wilted Spinach by The Village Cook
Asparagus and Leek Frittata by Rachel Cooks

Baked Ham and Egg Cups by Culinary Adventures with Camilla

Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade

Veggie Quiche Cups by Take A Bite Out of Boca

Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Egg White Quesadilla by Amanda’s Apron
Mediterranean Frittata by Spontaneous Tomato
Crouque Monsieur Strata by White Lights on Wednesday

American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Chicken Bacon Ranch Panini by Sweet Remedy

Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Chicken Pockets by Jane’s Adventures in Dinner

Turkey Dill Crepes by Kokocooks
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by Cravings of a Lunatic
Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Cherry Coconut Granola by Katie’s Cucina

Brioche by poet in the pantry

Gold Goddess Steel Cut Oats by The Vintage Cook

Quick and Easy Early Morning Parfaits by Cravings of a Lunatic

Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wife
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks
Crumb-Top Blueberry Muffins by Love and Confections

Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table

Croissant & Chocolate Bread Pudding by White Lights on Wednesday

Honey Poached Pear “Sundae” by Amanda’s Apron

Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic

Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla
Black & Blue Thyme Jam by Cooking In Stilettos

Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking
Potato and Bacon Hash by Cravings of a Lunatic
Poutine Hash by The Girl In The Little Red Kitchen

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1 from California Walnuts

One lucky winner from our Rafflecopter will receive a KitchenAid Stand Mixer and California Walnuts Prize Pack
– A KitchenAid Artisan 5-Quart Stand Mixer model number:KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. ($350 value)
– Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch ($75 value)

Prize #2 (but with lots of winners) from Lodge Cast Iron

One lucky winner from our Rafflecopter will receive a Lodge Cast iron Skillet and three silicone pieces (a hot handle holder, a pot holder and a trivet)
– Lodge Cast Iron Skillet: designed for the gourmet, this unique Chef Skillet has sloped sides with a traditional teardrop handle. Great for omelets, cornbread or sauteing. ($20-25 value)
– Lodge Silicone items: a great piece of cast iron cookware gets hot. Everywhere. these colorful silicone hot handle holders keep your hands sage in style.

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm EST will also win a Lodge Cast Iron Skilled and three silicone pieces. PLUS five lucky participants will each get a set of the three silicone pieces. (search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win.)

AND, everyone who comments in our PinChatLive on Saturday May 11th from 2-3pm EST will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces. PLUS 4 lucky participants will each get a set of the three silicone pieces. (For the PinChatLive go to The BrunchWeek Pinterest Board – http://pinterest.com/lovenconfection/brunchweek-2013/ at 2pm on May 11th and comment on the question pins there. Refresh your screen often so you don’t miss any new questions.)

Prize #3 from Flavors of Summer

One lucky winner from our Rafflecopter will receive The Flavors of Summer Entertaining Prize Package which includes a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining pack includes cookbooks, kitchen utensils, entertaining party-ware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party. ($200 value)

Prize #4 from Black Gold Farms

One lucky winner from our Rafflecopter will receive a Martha Stewart Collection Kitchen Prize Package including a 3-quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula ($125 value)

Prize #5 from the Food and Wine Conference and Sunday Supper

One lucky winner from our Rafflecopter will receive a ticket to the upcoming Food and Wine Conference in Orlando, FL, July 19-21, 2013 at the beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees). ($250 value)

Prize #6 from Bob’s Red Mill

One lucky winner from our Rafflecopter will receive a Bob’s Red Mill Prize Pack includes a Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card. ($150 value)

Prize #7 from Whole Foods Market – Orlando

One lucky winner from our Rafflecopter will receive a Whole Foods Breakfast in Bed Basket, including a Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card. ($145 value)

Prize #8 from Whole Foods Market – Orlando

One lucky winner from our Rafflecopter will receive a Whole Foods Flavorful Delights Basket including a 5-quart Colander, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Parmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub-Sweet Orange Habanero, Divina Pickles-Sweet Watermelon Rind, Composta Di Fragole-Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi-Truffle and Honey. ($160 value)

Prize #9 from Stonyfield Organic

One lucky winner from our Rafflecopter will receive a Stonyfield Organic Kitchen Prize Pack, including a Preserve Colander, Preserve Portable Yogurt Carrier, Preserve Cutting Board, Stonyfield Cookbook, Stoneyfield Oven Mitt, Travel Sandwich Carrier made out of 100% reused plastic bottles, Stonyfield Water Bottle, Stoneyfield Tote Bag and 10 free cups of Stoneyfield Greek Yogurt. ($75 value)

a Rafflecopter giveaway

Blueberry Squares

April 21, 2013

Wednesday, I blogged about my tour of Lake Catherine Blueberries. I had so many ideas of what to make with my fresh blueberries. I decided to share a recipe that my family has been making for nearly 4 generations.

Somewhere along the line, my Great-Grandmother and her sisters started baking this fruit square recipe. It is a very hearty and dense recipe that isn’t too sweet, but just sweet enough. I actually eat it the day after it is baked, because I like the flavor better. This is also great served warm with some vanilla bean ice cream. This recipe works well with basically any fresh fruit. You can even use canned pie fillings if you’re in a pinch.

Blueberry Squares
a Love and Confections Family recipe
This recipe was adapted from my Great-Grandmother. It’s a very hearty and dense cake-like treat, that isn’t too sweet. You can make it in a 9×13 cake pan or a 12×16 cookie sheet with sides – your choice.

Blueberry Squares Ingredients:
– 1/2 cup Granulated Sugar (100g)
– 4 cups fresh Blueberries
– 1 teaspoon Lemon Zest
– 1 teaspoon Lemon Juice
– 2 sticks Butter
– 1 & 1/2 cups Granulated Sugar (300g)
– 1 teaspoon Vanilla Extract
– 1/2 teaspoon Almond Extract
– 4 large Eggs (200g)
– 3 cups All-Purpose Flour (375g)
– 1/2 teaspoon Baking Powder
– 3 tablespoons Heavy Cream

Blueberry Squares Directions:
– Preheat oven to 350F. Grease and flour your baking dish (9×13 or 12×16). Make sure all your ingredients are at room temperature and that your Blueberries are clean.
– In a small bowl, add in the first measurement of Granulated Sugar, Blueberries, Lemon Zest and Lemon Juice. Toss to combine and set aside.
– In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. Add in the Vanilla and Almond Extracts. Scrape down the sides of the bowl.
– Add one egg at a time and mix until fully incorporated before adding another. Scrape the sides of the bowl after each egg is mixed in.
– Sift together the Flour and Baking Powder. Slowly add it into the batter, stopping to scrape the sides halfway through. Gradually add in the Heavy Cream, one tablespoon at a time.
– Spread 3/4 of the mixture in the bottom of your baking dish. Evenly distribute the Blueberry mixture over the batter. Randomly drop the remaining batter, by the spoonful, over the Blueberries, and bake for 25-30 minutes – depending on your oven – or until a cake tester comes out clean after inserted into the middle of the squares.
– Serve with whipped cream or ice cream and enjoy!

Until next time,
LOVE & CONFECTIONS!

A Tour of Lake Catherine Blueberry Farm

April 17, 2013

The sun warmed us as honeybees flew near and we picked and ate blueberries off the bush. We rode around in a John Deere and learned about blueberries and blueberry farming for hours. We ate more blueberries. We tasted homemade Blueberry Orange Blossom Honey and a variety of Blueberry Jams. We ate some more blueberries, and planned what we would create with our haul. A truly wonderful Spring day…

A few local Food Bloggers and I recently went and took a tour of Lake Catherine Blueberries. I have been blueberry picking before and wait for blueberry season every year. I met one of the owners at a local farmer’s market and inquired about the farm. I can definitely say it was a great experience. The owners are incredibly nice and immensely knowledgeable. They welcomed us onto their farm and into their lives. Please read to the end for information on their grand opening celebration and a coupon for blueberries!

I love seeing where my food comes from and interacting with local farmers and producers. We learned so much about blueberries that our tour lasted about 5 hours. The quality of Lake Catherine Blueberries is incomparable to what is found in the grocery stores.

Most grocery store berries are over 26 days old due to the nitrogen displacement of oxygen for transport from South America. The use of nitrogen as a non-chemical method of food preservation is gaining acceptance in the food industry because it expands the availability of perishable items. Most fruit in grocery stores have had this nitrogen preservation. Lake Catherine Blueberries are picked fresh and sold in season – when the fruit is at its best.

The variety of blueberries depends on the climate. Blueberries need a specific number of cold hours each Winter to regulate their growth, known as chill hours – one hour of time with the temperature between 32 & 45 degrees F to set buds. If a blueberry bush doesn’t receive enough chill hours in the Winter, the buds might not open evenly, or at all, in the Spring.

Lake Catherine Blueberries grows 2 different types of berries appropriate for Florida chill hours, Emerald and Jewel. Emeralds are large, mildly sweet berries and Jewels are large, slightly tangy berries. They have these two different varieties for cross-pollination purposes – which creates more seeds.

Learning how the Bumble Bees help with pollination

For pollination, Lake Catherine Blueberries uses both Honey Bees and Bumble Bees. Their honey bees also make amazing Blueberry Orange Blossom Honey that they sell at the Farmer’s Markets and during u-pick season. Florida produces 20-25 million pounds of blueberries per year and Lake Catherine hand picks about 10,000 blueberries per day.

Lake Catherine Honey Bees

During blueberry season, Lake Catherine is open daily from 9am-5pm. Check out the Lake Catherine Blueberries Facebook Page for weather conditions and updates before you visit. They also encourage you to eat the berries right off the bush, so you can decide which type you like best. Come back on Sunday to see one of the desserts I made with Lake Catherine Blueberries!

Lake Catherine Homemade Jams – they are DELICIOUS!

This coming Saturday, April 20th, Lake Catherine Blueberries is hosting a Grand Opening Celebration for the season. There will be live entertainment, face painting, pony rides, hay rides and a barbeque, in addition to some wonderful u-pick berries. They will also be selling their jams, cobblers, syrups, honey and other Lake Catherine Blueberry products. Just remember that they do not accept debit or credit cards at this time, so please have cash. Below is a coupon for $2 off one pound of blueberries. Tell them Terri from Love and Confections sent you – you will love it.

Lake Catherine Blueberries

5849 Lake Catherine Road

Groveland, FL 34736

(352) 551-4110

View of Lake Catherine and the Lake Catherine Blueberry Farm in the distance

Until next time,
LOVE & CONFECTIONS!

Balloons for an Angel

April 7, 2013

Sorry this post took a little long to write – somehow these things always seem harder to put into words.

While everyone was prepping for Easter, I prepped for a different kind of party…

I don’t remember how old I was when I finally realized I had an older sister, but she had died before I was born. My family and I visited her grave often and we all saw her little baby picture every day. I knew that she was my sister, but I was too young to actually understand what it all meant. The day it became a reality, I was sitting in the kitchen and I started to cry uncontrollably. I couldn’t believe I had a sister, and that I would never get to meet her, or play with her, or grow up with her.

That was when Mom decided that we celebrate her, instead of cry about it, and that’s what we did. Every year on her birthday, we would send pink balloons to Heaven – one balloon for each year, however old she would have been.

I would get so excited for her birthday. KB and I would help Mom pick out balloons – sometimes all pink, different shades of pink, or a pink and purple combination. It was the only thing we could do to make it special, so it had to be perfect. Most of the time, we went to the cemetery to let them go.

On one of her teenage birthdays, Mom decided that we should let them go at home, because of the inclement weather. The sky was dark gray and looked like a bad storm was coming. Since we had a lot of balloons, the party store employee separated them into two groups and tied the strings together. The wind was furious, and we struggled with the balloons.

In our driveway, Mom and KB let go of one set of balloons. They floated away, tied together, on their journey to Heaven. My turn came and the wind picked up. My set of balloons sailed right into our neighbor’s tree, tied together, and stuck on one of the top branches. Up to that point, I had never felt so much panic in my life. She NEEDED her balloons on her birthday.

Mom got out an 8 foot ladder, but couldn’t reach. She got a 12 foot ladder, but couldn’t reach. She got the pool net, standing on top of the 12 foot ladder and still couldn’t reach. As a last-ditch effort, she duct-taped a broom to the pool net, on the ladder, swaying in wind… all while I was crying my eyes out. It finally worked! She managed to free the balloons – a few had popped from the branches – but they were free!

We can laugh about it now, at how ridiculous and dangerous everything was. My Mom is my hero – for this and many other things. She made sure my Sister got her birthday balloons. To this day, we always make sure we are in an open area and don’t have them tied together.

Little E & Thelma helped with the balloons. So thankful to have such great friends.

Last Saturday, March 30th, her 30th Birthday, my Family and I released 30 pink balloons (and 1 gold one, since it would have been her golden birthday) for my Sister. 15 from Raleigh, NC, where my Parents and KB live, and 15 from me in Orlando, FL. Even though we never met, she is a huge part of my life. She has always been remembered and missed at every holiday and major life event, but we know she is always there with us in Spirit.

There is barely a day that goes by that I don’t think about my Sister, my Angel. Happy Birthday Elyse!

Until next time,

LOVE & CONFECTIONS!