Archives for 2014
{Spiked} Blueberry Lemon Iced Tea
{Spiked} Blueberry Lemon Iced Tea
adapted from Southern Living
Click here for a printable recipe
Guava Mojito
Mint Simple Syrup
– 16 ounces Water
– 16 ounces Granulated Sugar
– 10-15 sprigs Mint, washed and dried
2. Take the pan off the heat and add in the Mint and with a spoon, submerge it into the syrup. Cover with a lid and let it steep until the syrup comes to room temperature.
3. Discard Mint and store the Mint Simple Syrup in mason jar(s) in the refrigerator for up to 2 weeks. Enjoy!
Cocktail Round-Up 2
I am enjoying a beach week with my family and Baby L&C. Throughout the next few days, I will be sharing some of my favorite beach-worthy recipes and of course many Instagram pics of Baby L&C at the beach!
LOVE & CONFECTIONS!
Cocktail Round-Up 1
It’s her first trip to the beach and we are so excited (and have so much stuff packed). Throughout the next few days, I will be sharing some of my favorite beach-worthy recipes and of course many Instagram pics of Baby L&C at the beach!
Until next time,
LOVE & CONFECTIONS!
#IceCreamWeek Round-Up
Ice Cream, Gelato & Frozen Yogurt
- Vanilla Bean Ice Cream by Love and Confections
- Lemon Meringue Pie Ice Cream by Love and Confections
- Peppermint Fleck Ice Cream by Scoop Adventures
- Raspberry Lemonade Ice Cream Pie by The Redhead Baker
- Coffee Ice Cream by Cookistry
- Salted Caramel Ice Cream by Life Tastes Good
- Mint Chip Ice Cream by Crumb
- Cherry Cheesecake Ice Cream by Hezzi-d’s Books and Cooks
- Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
- Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
- Balsamic Roasted Strawberry Ice Cream by The Girl in the Little Red Kitchen
- Very Chocolate Little Malt Ice Cream by Cookistry
- Salted Caramel Ice Cream by Noshing with the Nolands
- Gluten Free Dark Chocolate Sea Salt Ice Cream by Gluten Free Crumbley
- Vanilla Caramel Swirl Ice Cream by That Skinny Chick Can Bake
- Apple Pie Ice Cream by Mind Over Batter
- Peach Pit Swirl Ice Cream by Scoop Adventures
- Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
- Salted Butter Pecan Brittle Ice Cream by Cookistry
- Lemon Curd Ice Cream by Life Tastes Good
- Blueberry Frozen Yogurt by Renee’s Kitchen Adventures
- Raspberry Ripple Buttermilk Gelato by Crumb
- Lazy Leftover Fruit Salad Ice Cream by Farm Fresh Feasts
- Apple Cinnamon Ice Cream by Noshing with the Nolands
- Caramel Macchiato Soft Serve Ice Cream by Wishes and Dishes
- Carrot Cake Ice Cream by Mind Over Batter
- Pumpkin Pie Ice Cream by The Gunny Sack
- White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine
- Roasted Blueberry Cheesecake Ice Cream by Cravings of a Lunatic
- Blackberry Peach Ice Cream by Scoop Adventures
- Chocolate Peanut Butter Ice Cream Sundaes by The Redhead Baker
- Maple Whisky Ice Cream by Cookistry
- Chocolate Ganache Ice Cream by Life Tastes Good
- Pineapple Coconut Ice Cream by My Catholic Kitchen
- Pinot Noir Ice Cream by The Redhead Baker
- Triple Peach Ice Cream by Cookistry
- Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
- Toasted Almond and Cherry Ice Cream by The Messy Baker
- Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
No-Churn Ice Cream
- No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours
- No Churn Low Carb Peach Ice Cream from Yours and Mine are Ours
- Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
- No Churn S’mores Ice Cream by The Spiffy Cookie
- Nutella Swirl Toffee Crunch No-Churn Ice Cream by Cupcakes & Kale Chips
- Coffee Chip No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
- Caramel Macchiato No Churn Ice Cream by Renee’s Kitchen Adventures
- No Churn Low Carb Peanut Butter Coffee Ice Cream by Yours and Mine are Ours
- No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
Ice Cream Pies & Cakes
- S’mores Ice Cream Pie by Love and Confections
- Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
- Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
- How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
- Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
- Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
- Strawberry Shortcake Ice Cream Pie by The Messy Baker
- Salted Caramel Ice Cream Pie by The Spiffy Cookie
- “Fried” Ice Cream Pie by Renee’s Kitchen Adventures
- Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
- Gluten Free Devil’s Food Ice Cream Cake by Gluten Free Crumbley
- Cocoa Pebbles Ice Cream Cake by Wishes and Dishes
- Oreo Ice Cream Cake by Cravings of a Lunatic
Milkshakes & Floats
- Chocolate Cookies ‘n Cream Milkshake by Love and Confections
- Key Lime Pie Milkshake by Love and Confections
- Caramel Coffee Milkshake by Wishes and Dishes
- White Russian Milkshakes by The Redhead Baker
- Kickin’ Peach Milkshake by The Life and Loves of Grumpy’s Honeybunch
- Chocolate Beet Milkshakes by Farm Fresh Feasts
- Roasted Blueberry Milkshake by Cravings of a Lunatic
- Blueberry-Kiwi Lemonade Shake by The Spiffy Cookie
- Mocha Mint Milkshake by The Gunny Sack
- Root Beer Float by My Catholic Kitchen
- Orange Creamsicle Float by Noshing with the Nolands
Ice Cream Cookies, Bars & Sandwiches, Etc.
- Salted Caramel Peanut Butter Buster Bars by The Life and Loves on Grumpy’s Honeybunch
- S’mores Ice Cream Sandwiches by Cravings of a Lunatic
- Chocolate Ginger Ice Cream Sandwiches by Mother Would Know
- Snickerdoodle Cinnamon Ice Cream Sandwiches by Farm Fresh Feasts
- Gluten Free Ice Cream Sandwiches by Gluten Free Crumbley
- Double Mint Chocolate Chip Ice Cream Sandwiches by Crumb
- Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
- Coffee and Donut Sundae by The Girl in the Little Red Kitchen
- Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
- Caramel Toffee Apple Parfaits by Farm Fresh Feasts
- Gluten Free Baked Alaska by Gluten Free Crumbley
- Coconut Ice Cream Snowballs by Mother Would Know
Key Lime Pie Milkshake
Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!
I love all things key lime. I’m a Florida girl and growing up in South Miami, there was an abundance of citrus, including key limes. This is one of my all-time favorite flavors and I love creating new recipes using key limes. I recently did a Key Lime Pie Cheesecake for National Cheesecake Day and man was it good!
This milkshake is all the goodness of my beloved key lime pie, but in a drink. Ice cream makes everything better, so there was only one way to make key lime pie better and that is by turning it into Key Lime Pie Ice Cream. It is the perfect amount of tart and sweet for a milkshake and I love the crunchy bits graham cracker crumbs throughout the shake.
Key Lime Pie Milkshake
– 2 scoops Key Lime Pie Ice Cream*
– 2 scoops Vanilla Bean Ice Cream (homemade or store bought)
– Whole Milk (amount depends on desired consistency)
– Whipped Cream (optional garnish)
– Graham Cracker Crumbs (optional garnish)
– Sprinkles (optional garnish
1. Place Key Lime Pie Ice Cream, Vanilla Bean Ice Cream and Whole Milk in a blender and mix until combined. Pour into glasses and garnish with Whipped Cream, Graham Cracker Crumbs and Sprinkles. Enjoy!
Be sure to visit all of today’s Ice Cream Week Participants:
- Oreo Ice Cream Cake by Cravings of a Lunatic
- Coffee and Donut Sundae by The Girl in the Little Red Kitchen
- Pinot Noir Ice Cream by The Redhead Baker
- Triple Peach Ice Cream by Cookistry
- Root Beer Float by My Catholic Kitchen
- Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
- Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
- Key Lime Pie Milkshake by Love and Confections
- Caramel Toffee Apple Parfaits by Farm Fresh Feasts
- Orange Creamsicle Float by Noshing with the Nolands
- Gluten Free Baked Alaska by Gluten Free Crumbley
- Toasted Almond and Cherry Ice Cream by The Messy Baker
- Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
- Coconut Ice Cream Snowballs by Mother Would Know
- No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
- 1 Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.
Lemon Meringue Pie Ice Cream
Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!
Anytime I make anything lemon I think of my Mom. She loves Lemon Meringue Pie. Everyone in our family has a specific dessert we request for our birthday dinner and lemon meringue was usually my mom’s request. My grandmother used to be the one to make it for her before she passed away, and since I live a few states away, I have not been able to celebrate my mom’s birthday with her for a few years now, otherwise I would be making the pie for her.
I am a fan of a graham cracker crust as opposed to a pastry dough crust, but that is just a personal preference. I love the tart lemon flavor the curd gives this recipe. In the bakery I used to work in, I made lemon curd often and it is still one of my favorite things to make at home. (Nerd Alert) Custards and curds are so awesome to work with because of how eggs react and change with heat and different ingredients.
Since meringue does not freeze well (it can get grainy) I decided not to use it in this recipe. Feel free to whip up a batch, dollop it on top and torch it, once you are ready to serve the ice cream. You can even buy those pre-made meringue cookies to crush over the ice cream instead of the normal sprinkles.
Lemon Meringue Pie Ice Cream
a Love and Confections original
Click here for a printable recipe
Lemon Meringue Pie Ice Cream Ingredients:
– 350 grams Whole Milk
– 120 grams Heavy Cream
– 100 grams Egg Yolks
– 140 grams Granulated Sugar
– 400 grams prepared Lemon Curd, or store bought
– 50 grams Sweetened Condensed Milk
– 50 grams toasted & cooled Graham Cracker Crumbs
Lemon Meringue Pie Ice Cream Directions:
Day 1 (Ice Cream Base)
– Place ice cream attachment/bowl in the freezer at least 24 hours before churning.
1. Bring Milk and Heavy Cream to a slight simmer in a small sauce pan, careful not to boil it. While Milk & Heavy Cream are heating, crack Eggs into medium bowl (bowl needs to be big enough to contain the egg and milk/heavy cream mixture). Once the milk is almost ready, add Sugar to the Eggs and whisk together.
2. Temper* the warm milk & cream into the yolks
3. Return the whole mixture to the sauce pan and heat until it thickens but does not boil, also known as nappe**
4. Strain through a fine mesh sieve into a clean bowl and allow to cool to room temperature. If some egg bits get through the strainer, you can either use an immersion blender to make the mix come together again before cooling.
5. Once cooled to room temperature, store in the fridge, with a lid, for up to 2 days.
Day 2:
1. Whisk together the Ice Cream Base, Lemon Curd and Sweetened Condensed Milk. Churn according to your ice cream maker manufacture instructions
2. Layer the Ice Cream and Graham Cracker Crumbs in an airtight, freezer-safe container. Store no longer than a week (but I’m sure you will devour it before then)
* – Tempering (in this case with eggs) is increasing the temperature of a certain ingredient by gradually adding and constantly whisking a warm/hot item into it. Be careful not to add too much at one time and curdle/scramble the eggs.
** – Coat the back of a wooden spoon in the mixture and run a finger down the middle, if the mixture stays separated and doesn’t run, then you should be good. Be careful not to overcook it and curdle/scramble the eggs.
Until next time,
LOVE & CONFECTIONS!
Be sure to visit all of today’s Ice Cream Week Participants:
- Roasted Blueberry Cheesecake Ice Cream by Cravings of a Lunatic
- Blackberry Peach Ice Cream by Scoop Adventures
- Chocolate Peanut Butter Ice Cream Sundaes by The Redhead Baker
- Maple Whisky Ice Cream by Cookistry
- Chocolate Ganache Ice Cream by Life Tastes Good
- Pineapple Coconut Ice Cream by My Catholic Kitchen
- Coffee Chip No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
- Lemon Meringue Pie Ice Cream by Love and Confections
- Snickerdoodle Cinnamon Ice Cream Sandwiches by Farm Fresh Feasts
- Gluten Free Ice Cream Sandwiches by Gluten Free Crumbley
- Caramel Macchiato No Churn Ice Cream by Renee’s Kitchen Adventures
- Double Mint Chocolate Chip Ice Cream Sandwiches by Crumb
- No Churn S’mores Ice Cream by The Spiffy Cookie
- Cocoa Pebbles Ice Cream Cake by Wishes and Dishes
- Mocha Mint Milkshake by The Gunny Sack
- No Churn Low Carb Peanut Butter Coffee Ice Cream by Yours and Mine are Ours
Here’s what is up for grabs, One Winner Takes All:
1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.
Honey Almond Bundt Cake
Honey and I have a love-hate relationship. I love honey, but I hate bees. You need bees to make honey, so if I want honey, bees are a necessary evil. I don’t like any stinging insects really, but that is because I was stung as a child. Back to the cake…
This cake is so full of honey. It has both honey and honey powder inside the cake, as well as being soaked in a honey glaze. It isn’t too sweet or overpowering, in my opinion, and works really well with the almond extract and almond flour.
I bought a small packet of honey powder during a day trip to the west coast. I didn’t know what I was going to use it for, but it just drew me in – you really don’t see honey powder every day. I read that it is great in cakes, cookies and other baked goods, because you get that great honey taste without altering the moisture content of the product. Baking is a science, so measurements and ratios really do matter. The honey powder is not necessary for the cake and the original recipe does not use it, so it can be left out.
One trick I learned while in culinary school was about working with honey or any other sticky ingredient, like molasses. Use cooking spray to coat the liquid measuring cup, then measure out the amount you need. The sticky ingredient will slide out when poured.
Honey Almond Bundt Cake
adapted from Williams-Sonoma
Click here for a printable recipe
Honey Almond Bundt Cake Ingredients:
– 4 large Eggs
– 2 teaspoons Vanilla Extract
– 1 teaspoon Almond Extract
– 2 & 3/4 cups Cake Flour
– 1 & 1/4 teaspoon Baking Powder
– 1/4 teaspoon Salt
– 2 tablespoons Honey Powder
– 1 cup Unsalted Butter (2 sticks)
– 1/2 cup packed Light Brown Sugar
– 1/2 cup Granulated Sugar
– 1/2 cup Honey
– 1/3 cup Vegetable Oil
– 3/4 cup Water
– 3/4 cup Almond Meal or Almond Flour
– Powdered Sugar for dusting (optional)
– Honey for drizzling (optional)
Honey Almond Glaze Ingredients:
– 3 tablespoons packed Light Brown Sugar
– 2 tablespoons Water
– 1/4 cup Honey
– 1/2 teaspoon Vanilla Extract
– 1/2 teaspoon Almond Extract
– Pinch of Salt
Honey Almond Bundt Cake and Glaze Directions:
1. Heat oven to 325°F and prepare a bundt pan with either baking spray or shortening and flour.
2. In a small bowl, whisk together the Eggs, Vanilla Extract and Almond Extract and set aside. In a medium bowl, sift the Cake Flour, Baking Powder, Salt and Honey Powder and set aside.
3. In the bowl of a stand mixer, beat the Butter on medium-high until light and fluffy. Add in the Light Brown Sugar and Granulated Sugar and beat until fluffy and lighter in color, scraping down the sides of the bowl after. Add in the Honey and Vegetable Oil and beat until combined, scraping down the sides of the bowl after incorporating.
4. On medium-low, slowly add in the Egg mixture and mix until just combined.
5. While on low, add in the Flour mix and Water in 3 additions, alternating between the two and beginning and ending with the flour. Beat until incorporated and scrape down the sides of the bowl after mixing.
6. With a spatula, fold in the Almond Meal. Pour into prepared bundt pan. Tap the pan on the counter to release air bubbles, then bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Poke holes is the bottom of the bundt with a toothpick and place on a wire rack while preparing the glaze.
7. In a small saucepan, combine the Light Brown Sugar, Water, Honey, Vanilla Extract, Almond Extract and Salt until the sugar and honey have dissolved or combined into a warm mixture. Slowly pour the glaze all over the cake (still in the pan) and let it sit until cool. Turn out onto a cake plate and dust with Powdered Sugar and drizzle with Honey. Enjoy!
Until next time,
LOVE & CONFECTIONS!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient. Thank you Laura, from Baking in Pyjamas for hosting this month.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
Don’t forget to check out the other amazing bundt cakes for this month’s #BundtBakers:
- A Taste of Honey by Margaret at Tea and Scones
- Hipy Papy Bthuthdth Thuthda Bthuthdy Cake by Lauren at Sew You Think You Can Cook
- Honey Almond Bundt Cake by Terri at Love and Confections
- Honey Baba au Rhum by Kelly at Passion Kneaded
- Honey Banana Bundt by Jane at Jane’s Adventures in Dinner
- Honey Bundt Cake with Lemon Honey Glaze by Bea and Mara at I Love Bundt Cakes
- Honey Bunny Bundt Cake by Teri at The Freshman Cook
- Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas
- Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker
- Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate
- Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days
- Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love
- Orange Hazelnut Bundt Cake by Zainab at Blahnik Baker
- Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life