Archives for 2015

Wanderlust Wednesday – Sanibel Island

Wanderlust Wednesday is a list of places I have either visited or are on my travel wish list.

I have been inspired by some of my sister’s blog posts about travel, and thought to create my own little Wanderlust Wednesday. This week I am reminiscing about my recent visit to Sanibel Island. My family vacations there often and I was able to go this year with my daughter. She was old enough to roam around the beach, play in the waves, and pick up sea shells. ToddlerLnC loved every minute of our stay and I loved watching her experience it all. I have a couple blog posts coming soon on Sanibel and our fun time there, so keep an eye out for them.

Wanderlust Wednesday - Sanibel Island from LoveandConfections.com

Gorgeous, sunny weather

Wanderlust Wednesday - Sanibel Island from LoveandConfections.com

Waiting for the afternoon storms to roll in.

Wanderlust Wednesday - Sanibel Island from LoveandConfections.com

Daily view

Wanderlust Wednesday - Sanibel Island from LoveandConfections.com

Perfect sunset

Sanibel holds a special place in my heart.

Wanderlust Wednesday - Sanibel Island from LoveandConfections.com

Until next time,
LOVE & CONFECTIONS!

Pumpkin Magic Custard Cake #PumpkinWeek

Pumpkin Magic Custard Cake is both creamy and fluffy, and similar to a crust-less pumpkin pie.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 5! I have had an awesome time, along with 18 other Bloggers sharing 65 pumpkin-filled recipes over this past week. We have had everything from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find all these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

So I have seen the magic custard cakes around the internet for a while and decided to try one out myself. It is pretty nifty. This pumpkin magic custard cake starts off as basically a liquid and turns into a sort of crust-less pumpkin pie/not quite cake thing. It’s really good too.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

I can definitely see myself making this throughout the Fall. While I do love pumpkin pie, I sometimes don’t love the crust. Certain pies have too much crust to pie ratio, they are overdone and hard, or just aren’t tasty. While I do love a graham cracker pie crust, it isn’t always the best option for some pies. This cake fixes my crust woes.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

It is a pretty simple and straightforward recipe. I was able to create it while the toddler was napping. I had a bite while it was warm, room temperature, and cold. I think I prefer it most at room temperature. Top it with some powdered sugar, whipped cream, or add a scoop of ice cream for an easy and delicious Autumn dessert.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

Pumpkin Magic Custard Cake
Adapted from The Gunny Sack
Click here for a printable recipe

Pumpkin Magic Custard Cake Ingredients:
– 1/2 cup unsalted Butter
– 2 cups Whole Milk
– 4 large Eggs, separated
– 1/8 teaspoon Cream of Tartar
– 1 & 3/4 cups Powdered Sugar
– 1 teaspoon Vanilla Bean Paste
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1 cup White Whole Wheat Flour
– 1 cup Pumpkin Puree, not pumpkin pie filling

Pumpkin Magic Custard Cake Directions:
1. Heat oven to 325F. Prepare a 9 x 9 baking pan with nonstick cooking spray and set aside.
2. Melt butter and set aside until cool. Heat milk in the microwave for approximately 1 to 1:30 minutes until warm and set aside.
3. In a clean bowl of your stand mixer, using the whip attachment, whip the Egg Whites and Cream of Tartar until stiff peaks have formed. Transfer them into another bowl.
4. In the same stand mixer bowl, beat the Egg Yolks and Powdered Sugar until pale yellow and fluffy. Add in the cooled, melted Butter, Vanilla Bean Paste and Pumpkin Pie Spice and combine.
5. Add in the Flour, Pumpkin Puree, and 1/2 cup of the Milk. Combine then scrape down the sides of the bowl to make sure everything is incorporated.
6. While on the lowest speed, slowly stream in the remaining milk until completely mixed it. The batter will be very liquid.
7. With a spatula, fold in the Egg whites in 2 additions. The batter will look lumpy from the whites, but incorporate them as best you can.
8. Pour into baking dish and bake for roughly 55 minutes. The cake might jiggle, since it is a custard, but should be solid and not runny. Let it cool completely and top with Powdered Sugar. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 5 recipes:

Pumpkin Almond Croissants #PumpkinWeek

Pumpkin Almond Croissants are perfection! Pumpkin puree and pumpkin spice mix with almond cream and is baked in a delicious, buttery croissant.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 4! 18 Bloggers and I will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back tomorrow to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

Pumpkin Almond Croissants are amazing! If you love Almond Croissants, these pumpkin-flavored ones knock it out of the park. I have had a love affair with Almond Croissants for a while. They are addictingly delicious and worth every bite.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

When I make almond Croissants, I usually make a large batch of almond cream and freeze half of it for another use. It is great in croissants, tarts and pies, and basically any baked good. Combine that with the buttery, flaky croissants that have soaked up a simple syrup. My mouth is watering just typing this. Since these croissants are large, you can definitely share it between 2 people, but I won’t tell anyone if you decide to keep it all to yourself.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

Pumpkin Almond Croissants
A Love and Confections original recipe
Click here for a printable recipe
Yield: 6 croissants

Pumpkin Almond Croissant Ingredients:
– 6 large Croissants, preferably day-old
– 250 grams granulated Sugar
– 250 grams Water
– 1 cup Ice Cubes
– 400 grams prepared Almond Cream
– 100 grams Pumpkin Puree, not pumpkin pie filling
– 1 teaspoon Homemade Pumpkin Pie Spice
– Powdered Sugar for dusting

Pumpkin Almond Croissant Directions:
* The Almond Cream recipe makes quite a bit, so you can cut it in half if you prefer. I generally make the full recipe and freeze the remainder to use at another time.
1. Heat oven to 350F. Slice Croissants with a bread knife from the back, but do not cut completely through. Please see Almond Croissant post for detailed pictures. Prepare a jellyroll pan with parchment or a silicone mat and set aside
2. In a medium saucepan, heat the Sugar and Water until the sugar has dissolved completely. Take off the heat and let it cool for 5 minutes. Add in the Ice Cubes to cool it down a bit more. With food-safe gloves on (because it will still be quite warm) submerge the individual Croissants into the simple syrup and squeeze out extra. Place the croissants onto the jellyroll pan, cut side open.
3. In a medium bowl, combine the Almond Cream, Pumpkin Puree and Pumpkin Pie Spice. Scoop it into a piping bag fitted with a large circle tip. Pipe filling into each croissant, then close it and pipe a dollop on top.
4. Bake for 25-30 minutes, or until the Almond Cream filling looks cake-like. Let the croissants cool on the pan, then dust with powdered sugar. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 4 recipes:

Pumpkin Cobbler #PumpkinWeek

Pumpkin Cobbler is a fantastic dessert for the changing of the seasons. Serve it warm with vanilla ice cream for a creamy, delicious touch.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 3! 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

If you aren’t pumpkin-ed out yet, I know you will enjoy today’s recipe. I love #PumpkinWeek and inventing new or recreating recipes that embody my favorite season. I posted Semi-Homemade Pumpkin Butter and Pumpkin Pancakes with Bourbon Maple Syrup so far, and wanted to do a warm, baked dish for day 3.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

I love all kinds of cobblers, crisps, crumbles, buckles, grunts – you name it, I love them all. I even have a Pinterest board dedicate to it – Cobblers-Crisps-Crumbles-Buckles-etc. It was a no-brainer that I would be making some Autumn inspired cobblers and crisps.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

Pumpkin Cobbler starts as a creamy, custard-like base, and then you top it with a dough. It bakes in the oven for a bit and comes out almost like a cake. The cobbler just screamed to be topped with some French vanilla ice cream I had in the freezer. It was perfection. While I do like this recipe, and it’s a good starting point as I have never had a pumpkin cobbler before, I will probably try and create my own hopefully soon.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

Pumpkin Cobbler
Adapted from Taste and Tell
Click here for a printable recipe
Serves 12

Pumpkin Cobbler Ingredients:
Pumpkin Custard
– 15 ounces Pumpkin Puree, not pumpkin pie filling
– 1/2 cup Whole Milk
– 1/2 cup Heavy Cream
– 2 large Eggs, lightly beaten
– 1/2 cup granulated Sugar
– 1/2 cup Light Brown Sugar
– 1/4 cup White Whole Wheat Flour
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/2 teaspoon Salt
– 1 teaspoon Vanilla Bean Paste

Pumpkin Topping
– 1 & 1/4 cups White Whole Wheat Flour
– 5 tablespoons granulated Sugar, divided
– 1 & 1/2 teaspoon Baking Powder
– 1/4 teaspoon Salt
– 5 tablespoons unsalted Butter, cold and cut into pieces
– 3/4 cup Whole Milk

Pumpkin Cobbler Directions:
1. Heat oven to 350F. Coat a 2-3 quart baking dish with nonstick cooking spray or butter
2. In a medium bowl for the custard, combine the Pumpkin, Milk, Cream, Eggs, Sugar, Brown Sugar, Flour, Pumpkin Spice, Salt and Vanilla Bean Paste. Whisk to combine and pour into baking dish.
3. In a separate bowl for the topping, combine the Flour, Sugar, Baking Powder and Salt. Using a pastry blender, cut in the cold Butter, until the mixture resembles crumbs.
4. Add in the milk and with a spatula, combine.
5. Dollop on top of the custard mixture and bake in the oven for 40-45 minutes, or until the topping is golden brown and cooked through. Let it cool for a few minutes and serve warm with ice cream. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 3 recipes:

Pumpkin Pancakes with Bourbon Maple Syrup #PumpkinWeek

Pumpkin Pancakes are the best way to start a Fall morning off right. Top them with warm Bourbon Maple Syrup to make them a little extra special.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 2! 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

I absolutely love breakfast foods and pancakes are one of my favorites. These pancakes are kicked up a notch with pumpkin puree, pumpkin spice and a bourbon maple syrup. My daughter loves these pancakes too – sans syrup, of course.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

Admittedly, pancakes are a regular breakfast food around here. It is one of my go-to breakfasts that I know my daughter will eat. I usually pair them with some yogurt and fruit, and we have a great start to our day. I have started using White Whole Wheat Flour in a lot of my baking, and that is what I used today. The Whole Wheat Flour really soaks up the liquid, so you might need a bit more milk if your mixture looks too dry. If you substitute regular White Flour, the measurements for liquid will change, and I have not tested those measurements yet for this specific recipe.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

To make my mornings easier, I need to make another batch just for the freezer, so I can have them ready on busy days.  Skillet Cinnamon Apples and Salted Caramel Sauce or Semi-Homemade Pumpkin Butter would also be good choices for toppings if you didn’t want the bourbon syrup. You can also top the pancakes with toasted pecans or walnuts – both would be delicious!

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

Pumpkin Pancakes with Bourbon Maple Syrup
A Love and Confections original recipe
Click here for a printable recipe
Yield 18 pancakes

Pumpkin Pancake Ingredients:
– 1 & 3/4 cups White Whole Wheat Flour
– 3 tablespoons Granulated Sugar
– 4 teaspoons Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1 teaspoon Salt
– 1 & 1/2 cups Milk
– 2 large Eggs
– 1/2 cup Pumpkin Puree, not pumpkin pie filling
– 1 teaspoon Vanilla Extract
– 2 tablespoons Butter, melted

Pumpkin Pancake Directions:
1. In a medium bowl, whisk together the Flour, Sugar, Baking Powder, Spice, and Salt, and set aside
2. Heat griddle or skillet to medium-high and either use butter or nonstick cooking spray.
3. In a small bowl, whisk together the Milk, Eggs, Pumpkin, and Vanilla Extract. Pour into the dry ingredients and fold to combine. Add in the melted Butter and combine. The Whole Wheat Flour really soaks up the liquid, so you might need a bit more milk if your mixture looks too dry. This recipe is using White Whole Wheat Flour. If you substitute regular White Flour, the measurements for liquid will change.
4. Turn the heat to medium, and cook your pancakes, about 1/4 cup per pancake. I prefer to use a disher or ice cream scoop, so all my pancakes are uniform in size.

Bourbon Maple Syrup Ingredients:
– 1 cup Maple Syrup
– 2 tablespoons Bourbon Whiskey, more or less depending on your preference

Bourbon Maple Syrup Directions:
1. In a small saucepan, warm the Syrup and Bourbon together until it is thin and viscous. Pour over warm pancakes and serve with a pat of butter. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek Day 2 Recipes:

Semi-Homemade Pumpkin Butter #PumpkinWeek

Semi-Homemade Pumpkin Butter is sweet, full of warm Autumn spices and extremely easy to make.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek


#PumpkinWeek is here again and I can’t be more excited. 19 Bloggers have come together to celebrate all things pumpkin! We will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I have been a canning fiend over the Summer, creating Strawberry Jam, Blueberry Jam, Cherry Jam, and Fig Jam. Homemade Pumpkin Butter has been on my Fall to-do list, and what better day to share it then the first day of #PumpkinWeek. Making your own pumpkin puree is easy, but with an active toddler and only a few hours a day to get everything done, I took the easy route and used a can of pumpkin puree as the base for my butter. Now don’t be fooled, if you’ve never had it before, because Pumpkin Butter doesn’t actually contain butter – it’s named for the smooth consistency.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

Four simple ingredients plus 30 minutes gets you delicious mason jars full of Fall flavor! Be extra careful when cooking the pumpkin – I used a splatter screen because hot, bubbly pumpkin puree really hurts if it gets on your skin – ask me how I know.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

One important thing to remember about Pumpkin Butter is to not can in the traditional hot water bath. Both the USDA and the National Center for Home Food Preservation both agree that when pumpkin flesh is cooked down, it becomes extremely dense and difficult for heat from canning to fully penetrate the butter. Basically, the pumpkin may not get to the needed temperature to kill botulism spores. It is also a low-acid vegetable, which is also an environment for potential botulism. Don’t let this deter you, though. Making pumpkin butter is safe, and it can be stored in both the refrigerator or the freezer.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

Semi-Homemade Pumpkin Butter
Adapted from AllRecipes
Click here for a printable recipe
Yield: 5 half-pint jars

Semi-Homemade Pumpkin Butter Ingredients:
– 1 29 ounce can of Pumpkin Puree, not pumpkin pie filling
– 1 cup Apple Cider
– 1 & 1/2 cup Light Brown Sugar
– 1-2 tablespoons Homemade Pumpkin Pie Spice

Semi-Homemade Pumpkin Butter Directions:
1. In a medium-large saucepan, combine the Pumpkin, Cider, Brown Sugar and Pumpkin Pie Spice. Whisk to combine.
2. Heat on medium-high until it comes to a boil. It will not be a rolling boil, because the pumpkin is dense. It will be like bubbles popping and splattering. To avoid getting burned, please use a splatter screen, so the steam can evaporate.
3. Cook for 30 minutes, until it is thick, stirring frequently. Remove from the heat and let it cool completely before placing in jars.
4. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Enjoy!

Until next time, 
LOVE & CONFECTIONS!




#PumpkinWeek Day 1 Recipes:

Apple Zucchini Muffins #MuffinMonday

Apple Zucchini Muffins are sweet with a little bit of spice, and full of delicious fruits and veggies!

Apple Zucchini Muffins from LoveandConfections.com #MuffinMonday


Happy #MuffinMonday! I am participating in the Muffin Monday group, and am so excited. I love muffins – they are the perfect little vessel of baked goodness. I often make muffins for my family, since they are so easy and delicious. Some of my favorites are my Crumb-Top Blueberry Muffins and Carrot Cake Muffins.

Apple Zucchini Muffins from LoveandConfections.com #MuffinMonday

I love making zucchini bread and zucchini muffins and found a recipe that added apples and oats – perfect for a Fall muffin recipe. Zucchini is such a great vegetable to add to muffins and you hardly notice it’s there. #ToddlerLnC doesn’t notice, which is great because I can get some extra veggies for her when she eats these.

Apple Zucchini Muffins from LoveandConfections.com #MuffinMonday



Apple Zucchini Muffins
Adapted from Wholesomelicious
Click here for a printable recipe
Yield 18-20 muffins

Apple Zucchini Muffin Ingredients:
– 1/2 cup Unsalted Butter, room temperature
– 1/2 cup Brown Sugar
– 1/2 cup Greek Yogurt
– 1 large Egg
– 1 teaspoon Vanilla Bean Paste
– 2 cups White Whole Wheat Flour
– 1 cup Old Fashioned Rolled Oats
– 1 teaspoon Baking Powder
– 1 teaspoon Baking Soda
– 2 teaspoons Cinnamon
– 1 teaspoon Salt
– 1/2 cup Milk
– 1 Apple, peeled, cored, and grated
– 1 medium Zucchini, grated and pressed between paper towels to drain

Apple Zucchini Muffin Directions:
1. Heat oven to 375F. Spray muffin tins with non-stick cooking spray and set aside.
2. In the bowl of your stand mixer, beat the Butter and Brown Sugar until light and fluffy. Scrape down the sides and add in the Greek Yogurt, Egg and Vanilla Bean Paste. Beat to combine.
3. In a medium bowl, whisk together the Flour, Oats, Baking Powder, Baking Soda, Cinnamon and Salt. Slowly add the flour mixture into the wet ingredients, stirring only to combine and not over-mixing.
4. Remove from your stand mixer and add in the Milk, Apple and Zucchini. Fold the mixture together so you do not over-mix it.
5. With an ice cream scoop or measuring cup, evenly distribute the batter between the muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let it cook for 5 minutes before transferring to a rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are today’s tasty muffins:

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pumpkin Spice Roasted Sweet Potatoes

Pumpkin Spice Roasted Sweet Potatoes is a gorgeous blend of color and flavor, and a wonderful dish to start the Fall season.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com


Fall is here, as is all things pumpkin spice. Coffee fans cheer the day their beloved pumpkin spice lattes become available, ringing in the change of seasons. Unfortunately, living in Florida, we are still rather warm and rainy. I long for cooler Autumn weather and all the wonderful Fall treats like soups and stews, hot drinks, and everything apple and pumpkin.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

I used to be a huge pumpkin spice fan, but after having a baby, I can no longer drink a pumpkin spice latte without getting a bit queasy. I have no idea why, I just can’t stomach them anymore. I can use and eat the actual pumpkin spice sparingly without it bothering me, but there is something about a pumpkin spice flavored coffee that doesn’t sit well.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

These roasted sweet potatoes, on the other hand, are perfect with the addition of pumpkin spice. My house smelled amazing while these were roasting, even though it was dreary and raining outside, it smelled like Fall inside – all I need are some changing leaves and sweater weather and I’d be set. I hope you get a chance to make this simple and delicious side dish. It would be perfect for the Thanksgiving table as well.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

Pumpkin Spice Roasted Sweet Potatoes
A Love and Confection original recipe – serves 6
Click here for a printable recipe

Pumpkin Spice Roasted Sweet Potato Ingredients:
– 6 medium Sweet Potatoes
– 4 tablespoons Vegetable Oil
– 4 teaspoons Homemade Pumpkin Pie Spice

Pumpkin Spice Roasted Sweet Potato Directions:
1. Heat oven to 425F. Spray 2 jellyroll pans with nonstick cooking spray. Peel and dice Sweet Potatoes into 1/2 -1 inch cubes.
2. Place Sweet Potatoes in a large bowl and toss with Olive Oil and Pumpkin Pie Spice until the pieces are completely covered.
3. Spread between 2 cookie sheets and roast in the oven for 30-35 minutes, or until slightly brown and crispy, rotating the sheet trays and stirring the potatoes once halfway throughout. Serve immediately.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #SundaySupper Fall Flavors:
Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 

Red Lentil Soup #StonyfieldBlogger

Red Lentil Soup is a warm and hearty dish, full of flavor and simple to make – a great start for the Fall season. 

Red Lentil Soup from LoveandConfections.com

This is a sponsored post on behalf of Stonyfield Organics and Bob’s Red Mill. 
As always all opinions are my own.


I cannot wait for Fall. Yes, I know, it is officially Fall – everywhere but here. Florida is still hot and humid and rainy. I keep seeing pictures of pumpkins, apple picking, Autumn decorations and changing leaves and I am longing for the cooler weather.

Red Lentil Soup from LoveandConfections.com

Even though it is still warm outside, I wanted to make an easy soup to get me in the mood for Fall. I received a package of Red Lentils and Orca Beans from Bob’s Red Mill, and decided to use the lentils. The Orca Beans will turn into a great chili once the cold weather gets here!

Red Lentil Soup from LoveandConfections.com

This soup couldn’t be easier. It starts with the traditional carrots, celery and onions, followed by lentils and stock. I used chicken stock, because it’s what I had in my pantry. You can easily substitute vegetable stock to make it vegetarian. I topped it with a dollop of Stonyfield Greek Yogurt. I loved the cool, creamy tang of the yogurt with the warm, hearty soup – definitely going to keep this in my cold-weather recipe repertoire.

Red Lentil Soup from LoveandConfections.com

Red Lentil Soup
Adapted from The Kitchn
Serves 4

Red Lentil Soup Ingredients:
– 1 tablespoon Extra Virgin Olive Oil
– 2 large Carrots, diced
– 2 large ribs of Celery, diced
– 1/2 medium Onion, diced
– 1/4 teaspoon Salt
– 1 cup Bob’s Red Mill Red Lentils
– 4 cups Organic Low-Sodium Chicken Broth
– 1 whole Bay Leaf
– Juice from half a Lemon
– 1/4 cup Stonyfield Organic Greek Yogurt

Red Lentil Soup Directions:
1. In a medium-large saucepan, heat the Olive Oil, then stir in the Carrots, Celery, Onion and Salt. Cover and let the vegetables cook for 5 minutes
2. Add the Lentils, Chicken Broth and Bay Leaf. Stir, bring to a boil, then simmer for 20 minutes.
3. Remove from the heat and stir in the Lemon Juice. Spoon into bowls and top with Stonyfield Greek Yogurt. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer:  I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Cinnamon Apple and Sea Salt Caramel Granola Parfait #FueledByGranola

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#FueledByGranola #CollectiveBias
 

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

French Vanilla yogurt, skillet cinnamon apples, homemade caramel sauce and Bear Naked’s Sea Salt Caramel Apple Granola are layered to create a breakfast or snack parfait that is full of flavor.

While the rest of the country is starting to feel some cooler weather, here in Florida, we still have days in the 90s. I am longing for the Fall season, and already starting to prep by creating this Cinnamon Apple and Sea Salt Caramel Granola Parfait. Since it is still so warm outside, I cooled things off by adding yogurt to my granola. This granola would also be a nice crunchy texture on oatmeal in cooler months – which I plan to do once we get cool weather.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

Sea Salt Caramel Apple Granola is a new flavor option from Bear Naked – perfect for the Fall season. It is a unique combination of both sweet and savory flavors from the tangy apples, sweet caramel, and sea salt. This Florida girl loves Autumn, especially all the wonderful flavors and smells. Pairing this granola with skillet cinnamon apples makes me yearn for cooler weather, colorful changing leaves and pumpkin everything.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

My family and I regularly shop at wholesale stores, BJ’s is one of my favorites. They have great products and accept both manufacturer and store coupons. While in BJ’s I started using the Ibotta app. I am fairly new to the Ibotta app, but am liking it so far. Ibotta gives you three ways to earn – by either shopping online, submitting your receipts, or linking your loyalty accounts. The Ibotta app has most major grocery retailers and you can go to their specific pages to view deals. I noticed an Ibotta coupon for $2-off Bear Naked Sea Salt Caramel Apple granola. There is also a BJ’s club coupon (located at the front of the store) for $2 off and it can be combined with the Ibotta coupon too.

One of the ingredients that most people might be uncomfortable making is the caramel sauce, but it is really easy. Measure your sugar and place it in a medium pan. make sure you have all your other caramel ingredients measured and near you, because you don’t want to burn the sugar while getting everything else ready. I prefer to use a stainless steel pot when making caramel sauce, because I switch from a heat-proof spatula to a metal whisk – I find it easier to work with.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

I love creating different parfaits for breakfast because they are easy and delicious. I usually use fresh berries or lemon curd, like these Berry Parfaits or Lemon Blueberry Parfaits, and was very excited to make a Fall parfait recipe with Sea Salt Caramel Apple Granola.

You can also head to Bear Naked’s Facebook page for more information on all their flavors and products. Do you have a favorite?

Cinnamon Apple and Sea Salt Caramel Granola Parfait
Skillet Cinnamon Apples from Allrecipes
Salted Caramel Sauce from Sally’s Baking Addiction
Yield – 1 parfait

Cinnamon Apple and Sea Salt Caramel Granola Parfait Ingredients:
– 1/2 cup Organic French Vanilla Yogurt
– 1/3 cup Skillet Cinnamon Apples
– 1/4 cup Bear Naked Sea Salt Caramel Apple Granola
– 2-3 teaspoons Salted Caramel Sauce (recipe below)

Cinnamon Apple and Sea Salt Caramel Granola Parfait Directions:
1. Place half of the Yogurt in the bottom of your parfait glass. Top with half of the Cinnamon Apples. Pour half of the Granola on top of that, then drizzle with some Caramel Sauce. Repeat layers once more. Best is eaten immediately, but can be stored in the refrigerator for up to 2 hours. Refrigeration might make the granola not as crunchy.

Salted Caramel Sauce Ingredients:
– 200 grams Granulated Sugar
– 90 grams (6 tablespoons) Salted Butter, cut into pats
– 1/2 cup Heavy Cream
– 1 teaspoon Sea Salt

Salted Caramel Sauce Directions:
– Place Sugar in a medium saucepan on medium heat, stirring constantly with a heat-resistant spatula. The Sugar will eventually clump and start to melt.
– Once the Sugar melts, it will start to brown and darken to an amber color. Do not let it darken or burn, as it can turn quickly. Switch to a whisk.
– Quickly but carefully, stir in the Butter. The mixture will bubble rapidly, so be careful.
– Once the Butter is melted, slowly drizzle in the Heavy Cream. The Sugar mixture will bubble, rise and possibly splatter. Boil for 1 minute, then remove from the heat and stir in the Salt.
– Let it cool for at least 10-15 minutes in the pan, then pour into a glass mason jar and let it come to room temperature before storing in the refrigerator. Caramel can be made ahead of time and stored for up to 2 weeks in the refrigerator. Warm before using.

Until next time,
LOVE & CONFECTIONS!