Archives for 2015

Charred Romaine Salad with Creamy Balsamic Dressing #StonyfieldBlogger

August 28, 2015

Creamy Balsamic Dressing made with yogurt, is the perfect accompaniment to Charred Romaine Salad with Bacon, Tomatoes and Herb Skillet Croutons.

Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

This is a sponsored post on behalf of Stonyfield Organics and Wayfair.com. As always, all opinions are my own.

I have been having a lot of lunch dates with one of my good friends lately. She recently had a baby and gets “cabin fever” some days. I totally remember when #ToddlerLnC was little and I stayed inside for some time. It is definitely good to get out and do things, even if it is going over to someone’s house for lunch.

What makes things a lot easier is that I still have a lot of the baby gear out and available. We are able to put her baby in the playpen bassinet and he can sleep there, or in a little rocking bassinet that I used for the toddler when she was an infant.

I love having salads for lunch with different mix-ins. We usually have a large salad for dinner some nights during the week as well. Already prepared rotisserie chicken is an easy shortcut when things get a little hectic around here, and I often add it to salads. Some other things we like to add are tomatoes, black olives, artichoke hearts, and hearts of palm.

I am definitely a fan of charred lettuce. Some people don’t like their lettuce warmed, but I love the flavor it gets when it is slightly charred or grilled. The lettuce isn’t completely cooked, just a few of the leaves, then it is chopped, and topped with whatever you choose. For our salad today, we had tomatoes, bacon and homemade seasoned croutons. I made a Creamy Balsamic Dressing using Stonyfield Greek Yogurt. It is fabulous and I cannot wait until I make another batch.

The Homemade Herb Skillet Croutons are an easy and delicious touch to any salad. I made them in a cast iron pan I got from Wayfair.com. I also used the cast iron pan to char the lettuce and crisp the bacon, too. There are so many fun items on the Wayfair website. I also chose a glass salad dish that looks great and lets you see all the goodies in the salad.

Charred Romaine Salad with Creamy Balsamic Dressing

Herb Skillet Croutons adapted from In Jennie’s Kitchen

Creamy Balsamic Dressing from Salad In A Jar

Herb Skillet Crouton Ingredients:
– 3 cups cubed Italian Bread
– 1/2 tablespoon chopped Italian Flat-leaf Parsley
– 1/2 tablespoon chopped Basil
– 1/2 teaspoon dried Oregano
– 1/4 teaspoon Salt
– 1/4 teaspoon Pepper
– 1 tablespoon Extra Virgin Olive Oil

Herb Skillet Crouton Directions:
1. Place the Bread, Herbs, Spices and Olive Oil in a medium bowl and toss to coat.
2. Heat a large cast iron skillet on medium heat. Add in the coated bread and cook for 5-7 minutes, turning occasionally until golden brown.
3. Serve warm over salad.

Creamy Balsamic Dressing Ingredients:
– 1/4 cup Balsamic Vinegar
– 1 tablespoon Light Soy Sauce
– 1 & 1/2 tablespoons Dijon Mustard
– 1 & 1/2 tablespoons Honey
– 3 tablespoons Stonyfield Greek Yogurt
– 1/2 tablespoon Extra Virgin Olive Oil

Creamy Balsamic Dressing Directions:
1. Place all ingredients in a small bowl or measuring cup and whisk to combine. Store in refrigerator for up to two days.

Salad Ingredients:
– 1 head Romaine Lettuce
– 1 tablespoon Extra Virgin Olive Oil
– Salt and Pepper to taste
– 4 pieces cooked and chopped Bacon
– 1/2 cup Cherry Tomatoes
– Herb Skillet Croutons
– Creamy Balsamic Dressing

Salad Directions:

1. Heat cast iron skillet on medium heat. Slice the head of lettuce, lengthwise, in half and pour Olive Oil on each sliced side. Sprinkle with Salt and Pepper.
2. Cook in skillet until the cut side is slightly wilted and has a little char. Remove from the skillet and cut into bite-size pieces. Place in serving bowl.
3. Top Lettuce with Bacon, Tomatoes, and Croutons. Drizzle on dressing, to taste, and toss to combine. 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.

Baked Ricotta Dip and 6 Tips for Back-to-School Gluten-Free Entertaining

August 26, 2015

Baked Ricotta Dip is the perfect accompaniment for a fruit and cheese tray. Pair it with gluten-free crackers for a delicious back-to-school snack that everyone can enjoy!

Baked Ricotta Dip from LoveandConfections.com

I was compensated by PARTNERS, A Tasteful Choice Company, for my time in creating this post.

All opinions are my own.

Back-to-school is a great time to have an informal gathering for parents (and kids) to either reconnect or introduce yourselves if your children have changed grades or schools. With the rise and awareness of allergies and intolerance, when a guest is invited to your house, you want them to be comfortable and enjoy themselves. One way to do that is to have plenty of options, like cheese, fruit and gluten-free crackers.

6 Tips for Gluten-Free Entertaining:

Educate yourself. Our household is not gluten intolerant, but we have many friends that are. I always check with guests if there are certain foods they prefer or stay away from, so I am prepared and not rushing last minute to come up with something our guests can eat.
Cook from scratch. Gluten can be in a lot of places you wouldn’t expect, or don’t realize, like salad dressings and marinades, mixes, soy sauce, some bulk bin foods, and cooking spray. When I have a gluten-free guest, I make sure I read all the labels carefully and try to cook from scratch. Some ingredients to avoid are wheat, barley, malt, or rye. Again, double check with your guests what they can and cannot eat.
Involve your guests. Entertaining is always easier when everyone helps. Sometimes a parent feels more comfortable bringing something they can guarantee their child can eat. If they want to bring their favorite gluten-free dish, be gracious and thank them – it’s never a bad idea to have extra food.
Have options. It’s always nice to have a variety of food at party. Focus on naturally gluten free foods like fruits and vegetables, meats, seafood, beans and legumes, eggs, most dairy products, potatoes, rice and other starches like quinoa, amaranth, and more.
Avoid cross-contamination. Sometimes when preparing food, things can get a bit messy and unorganized. Don’t rush, keep gluten-free food separate, and cook it first, if you are also serving other food that may have gluten. You can also make festive labels for the party, so everyone knows what is or isn’t gluten-free.
Dessert options. Sometimes, for gluten-free friends, dessert can be overlooked. It’s always good to have a gluten-free dessert option, like flourless chocolate cake, poached fruit, gluten-free cookies or ice cream.

I created a Baked Ricotta Dip and paired it with two of PARTNERS Free for All Kitchen Gluten Free Crackers – Olive Oil & Sea Salt and Olive Oil & Herb. They also have another cracker flavor, Roasted Garlic & Rosemary, which would be perfect with hummus!

The newest addition to the Free for All Kitchen product line are the Brownie Thins. They are deliciously amazing, have a great chocolate flavor and are gluten free! The Brownie Thins are perfect on their own, with a cold glass of milk, but would be amazing as a s’more or with a sweet dip. All their products are made with cassava root flour and a blend of five ancient grains: amaranth, quinoa, millet, sorghum and teff, and are GMO-Free. You can find more about their products on their Facebook page as well.

Baked Ricotta Dip

A Love and Confections original recipe
Click here for a printable recipe

Baked Ricotta Dip Ingredients:
– 2 cups Ricotta Cheese ( I used whole milk ricotta)
– 1 teaspoon minced Basil
– 1/2 teaspoon dried Oregano
– 1/2 teaspoon minced Garlic
– 2 tablespoons Olive Oil
– Salt and Pepper to taste

Baked Ricotta Dip Directions:
1. Heat oven to 350F.
2. In a medium bowl, combine the Ricotta, Basil, Oregano, Garlic and 1 tablespoon of Olive Oil. Place the ricotta mixture into an oven-safe baking dish.
3. Bake for 25-30 minutes. Drizzle with the remaining Olive Oil (optional) and serve warm.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Some of the gluten-free information in the post is from CeliacCentral.org. I am neither a doctor nor a nutritionist and do not give medical advice. Please consult your physician regarding your health. This post was sponsored by PARTNERS. All opinions are my own. For a full list of stores carrying PARTNERS products or to request Free for All Kitchen products in your local store, please search here.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette #GFreePizzaNight

August 24, 2015

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

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette is a simple and delicious side dish that is sure to please everyone. The key to the vinaigrette is using fresh basil, which I love to use in my cooking. Pair it with one of Freschetta® Gluten Free Pizzas and you have great meal for any night of the week.

We usually have pizza on Friday nights every other week. My family loves all kinds of pizza and toppings. A lot of times, friends come over and we play games or watch movies. While my family is not gluten intolerant, some of my friends are. About 15 million Americans are estimated to have food allergies. It’s always a good idea to have options, so everyone can enjoy themselves and feel comfortable in my home. All gluten-free eaters can enjoy Freschetta® Gluten Free Pizza because it is certified by the Celiac Support Association.

I saw Freschetta® Gluten Free Pizza during a recent Publix shopping trip, and decided to try it. We go to Publix at least twice a week, and for our pizza nights, we switch between take-out and bake-your-own pizzas. I love having something alongside the pizza, like a salad. To go along with our Freschetta® Gluten Free Cheese Pizza I made a simple and delicious Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette.

To make the salad, slice the cucumbers in 1/4 to 1/2 inch slices, then quarter each slice. Take grape tomatoes and yellow grape tomatoes and cut them in half. I love the two different colors of tomatoes in the salad. Place everything in a medium bowl and grab a measuring cup to make the vinaigrette. Gather all the ingredients for the vinaigrette and whisk together in the measuring cup. Lightly dress and toss the salad. There will be extra vinaigrette for you to enjoy throughout the week.

Freschetta® Gluten Free Pizza is available in two flavors – Cheese Medley and Signature Pepperoni – as well as two different sizes, so it is easy to keep your freezer stocked if you happen to have a gluten-free guest show up.

Don’t forget to grab your digital coupon from 8/16-9/06 to save $1.50 on 2 Freschetta® Gluten Free Pizzas. What are your favorite sides to have with pizza? Be sure to check out more delicious pizza ideas from Freschetta here. I’d love to hear your favorite!

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette
Vinaigrette recipe adapted from Southern Living via All Recipes

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette Ingredients:
– 1 large Cucumber, sliced and quartered
– 3/4 cup Grape Tomatoes, halved
– 3/4 cup Yellow Grape Tomatoes, halved
– 1/4 cup Balsamic Vinegar
– 2 tablespoons chopped fresh Basil
– 2 tablespoons freshly squeezed Lemon Juice
– 1 tablespoon Dijon Mustard
– 1 teaspoon Sugar
– 1 teaspoon minced Garlic
– 1/2 teaspoon Salt
– 1/2 teaspoon Pepper
– 1/3 cup Canola or Vegetable Oil

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette Directions:
1. Place Cucumber and Tomatoes in a medium bowl.
2. In a measuring cup, whisk together the Vinegar, Basil, Lemon Juice, Mustard, Sugar, Garlic, Salt and Pepper. Slowly drizzle in the Oil while whisking, to combine. Lightly dress the veggies and toss to combine. Refrigerate for 30 minutes, then serve. Leftover dressing is good for 5 days in the refrigerator.

Until next time,
LOVE & CONFECTIONS!

Sunrise Smoothie

August 23, 2015

Sunrise Smoothie is a sweet and tasty smoothie, packed with delicious strawberries, oranges and peaches. A beautiful presentation of layered flavors is a great start to your day or afternoon snack.

Sunrise Smoothie from LoveandConfections.com

This smoothie was a definite hit at our house. I knew it would be delicious because it has some of #ToddlerLnC’s and my favorite fruits – strawberries and peaches. It was a great afternoon snack and she loved it so much, she came back for more after she finished her sippy of smoothie.

Layering smoothies is a unique and gorgeous presentation. I chose strawberries, oranges and peaches for my layers, but you can also use cherries, raspberries, or blueberries for the bottom layer and pineapple or mangoes for the top layer. Even a green layered smoothie would be pretty. Every combination is delicious. These are great for breakfasts, snacks, desserts, or even at a party.

Sunrise Smoothie
A Love and Confections original recipe
Click here for a printable recipe
Servings: 2

Sunrise Smoothie Ingredients:
Strawberry Layer
– 1/4 cup Stonyfield Greek Yogurt
– 1/2 cup Stonyfield Lowfat French Vanilla Yogurt
– 1 cup frozen Strawberries
– 1/2 teaspoon Vanilla Extract
– 1/2 Banana
– 2 tablespoons Milk

Peach Orange Layer
– 1/4 cup plain Greek Yogurt
– 1/2 cup Vanilla Yogurt
– 1 & 1/4 cup frozen Peach Slices
– 1/2 teaspoon Vanilla Extract
– 1/2 Banana
– 2-3 tablespoons freshly squeezed Orange Juice (about half a medium orange)
– Orange slice for garnish (optional)

Sunrise Smoothie Directions:
Strawberry Layer
1. Place all ingredients into blender and combine. Pour into glasses. Rinse out blender.

Peach Orange Layer
1. Place all ingredients into blender and combine. Pour on top of the first strawberry layer. Garnish with an Orange Slice. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers

August 20, 2015

Red Velvet Sprinkle Explosion Bundt Cake – red velvet cake topped with fluffy, rich cream cheese frosting and strewn with a barrage of sprinkles is a fun and scrumptious cake for any occasion.

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers from LoveandConfections.com

Yay! It’s time for #BundtBakers again. Today I am hosting Bundt Bakers and since I recently celebrated my birthday, the theme I chose for this month is “Sprinkles”. I love sprinkles – all shapes, sizes, and colors! There is always a running debate in my house about which is better: rainbow sprinkles or chocolate jimmies. I’m partial to the rainbow sprinkles, even though I do like the chocolate ones too.

As a pastry chef, cake and cupcake decorating is always a big part of my life. I love color coordinating sprinkles for holidays and themes. Because of that, I have amassed a large collection of sprinkles, and it is slowly taking over a reasonable space in my pantry. But who can blame me? Sprinkles are that awesome!

You might think the amount of sprinkles on this cake is a bit overboard, but there’s a story behind it. One of my all-time favorite birthday cakes was in my teenage years. My mom made a chocolate-frosted marble cake. She let my little sister, KB, decorate it… uh-oh! She poured on every sprinkle imaginable. The cake was covered in all sorts of sprinkles – nonpareils, jimmies, dragées, quins, sanding sugar, and edible glitter. They topped it off with an overabundance of candles and it was one of the best and most fun birthday cakes and parties ever.

So, in memory of one of my favorite birthday cakes, I made a Red Velvet Sprinkle Explosion Bundt Cake. Next time you make a cake, add as many sprinkles as you want! Enjoy!

Red Velvet Explosion Bundt Cake
Slightly adapted from Joy of Baking

Red Velvet Bundt Cake Ingredients:
– 250 grams Cake Flour
– 1/2 teaspoon Salt
– 15 grams Dutch Process Cocoa Powder
– 113 grams Unsalted Butter, room temperature
– 300 grams Extra-Fine Granulated Sugar
– 2 large Eggs
– 1 teaspoon Vanilla Extract
– 1 cup Buttermilk
– 1 ounce bottle of Red Food Coloring
– 1 teaspoon Baking Soda
– 1 teaspoon White Distilled Vinegar

Red Velvet Bundt Cake Directions:
1. Heat oven to 350F with rack in the center. Prepare bundt pan with baking spray and set aside.
2. In a medium mixing bowl, sift together the Cake Flour, Salt and Dutch Process Cocoa Powder.
3. In the bowl of your stand mixer, beat the Butter with the whip attachment for 1 minute. Add in the Sugar and scrape down the sides and bottom of the bowl before mixing in the sugar. Beat on medium for 3 minutes, until the mixture is light and fluffy.
4. Add the Eggs, one at a time, and scrape the bowl after each egg. Add in the Vanilla Extract and mix to combine. In a medium measuring cup, whisk together the Buttermilk and Red Food Coloring.
5. Add the flour mixture into the butter mixture in thirds, beginning and ending with the flour, and alternating with the buttermilk mixture. Once mixed, use a spatula to insure that everything is incorporated.
6. Have the Baking Soda prepared in a small bowl. Add the Vinegar to the baking soda, give it a quick stir, and pour into the batter. Fold the mixture into the batter, then immediately pour it into the prepared bundt pan.
7. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then turn it out onto a rack to cool completely. If not frosting right away, wrap it and frost the next day.

Cream Cheese Frosting Ingredients:
– 8 ounce block of Cream Cheese, room temperature
– 1 teaspoon Vanilla Extract
– 115 grams Confectioners’ Sugar, sifted
– 1 & 1/2 cups cold Heavy Whipping Cream
– Sprinkles – lots and lots of sprinkles (optional)

Cream Cheese Frosting Directions:
1. With your stand mixer, beat the Cream Cheese until smooth. Add in the Vanilla Extract and slowly add the Confectioners’ Sugar. Beat it slowly until the sugar is combined, then beat on medium until smooth.
2. Switch to the whisk attachment and add in the Heavy Cream. Whip it slowly at first, to incorporate it, then whip until the frosting is light and spreadable.
3. Spread or pipe onto cooled bundt cake and top with sprinkles!

Here are this month’s “Sprinkles” Bundts:

Black Onyx Bundt Cake from Living the Gourmet
Bourbon Walnut Pound Cake from Magnolia Days
Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
Bundt Cake Extra Chocolateado from la mejor manera de hacer…
Celebration Confetti Bundt Cake from Cali’s Cuisine
Chocolate Chip Cheese Cake from Tea and Scones
Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
Chocolate Walnut Cake with Sprinkles from FoodJam
Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
Crazy Coco Bundt Cake from Los Chatos Chefs
Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
Funfetti Bundt Cake from Liv for Cake
Funfetti Bundt Cake from Recipes, Food and Cooking
‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner
Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Jammin’ Jimmies Bundt from Noshing With The Nolands
Nutella Bundt with Nutella Glaze from Food Lust People Love
Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
Orange Dreamscicle Confetti Cake from Our Good Life
Pistachio Sprinkle Bundt Cake from Sew You Think You Can Cook
Raspberry Ricotta Bundt Cake from Brunch With Joy
Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
Sprinkled Jelly Donut Bundt Cake from Making Miracles
Sprinkles of Love Cake from A Day in the Life on the Farm
Strawberry Sprinkled Bundt Cake from The Freshman Cook
Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril
Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
Vanilla Mini Bundts from Passion Kneaded
Watermelon Bundt Cake from Eat, Drink and Be Mighty

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Disclaimer: This post contains affiliate links. All opinions are my own.

Cucumber Mint Water

August 17, 2015

Cucumber Mint Water is a refreshing way to spruce up your water intake.

Use my helpful tips to increase your water consumption throughout the day.

Cucumber Mint Water from LoveandConfections.com

The temperature here in Florida is still scorching. If it isn’t blistering hot, it is sticky and humid from all the torrential thunderstorms. When the weather heats up, I know that my water intake needs to be upped as well. While I do enjoy Iced Tea and Lemonade, having water is an important part of every day.

I try to drink around 8 glasses of water per day. Some days are better than others. I often find myself near the end of the night, and realizing I had not had all the water I should have.

Here are a few simple tricks to help make sure you get enough water during the day:
– Label and place water bottles on the counter where they can visibly be seen throughout the day.
– Set reminder alarms – i.e. drink 2 cups by breakfast, drink 2 more cups by lunch, etc.
– Have an app on your phone (I use Fitbit and MyFitnessPal) to help keep track of how much water you drink during the day.
– Carry water bottles with you – in a purse, backpack, gym bag or diaper bag.
– Keep a glass or bottle of water close by if you are sitting and doing a lot of computer or desk work. It helps to have that constant reminder and get a small sip if you aren’t able to get up to grab a glass.
– If using a glass, don’t set down an empty one. Instead, refill it and take a few more sips.
– Try different types of water: Sparkling, Spring, Mineral, etc., but be careful of water that has added calories.
– Infuse water with fruits, vegetables and herbs!

I hope these tips help you with your water consumption. Remember to take care of yourself if you are out in the heat.

Cucumber Mint Water

A Love and Confections original recipe

Cucumber Mint Water ingredients:

– 20 Mint Leaves

– 2 small or 1 medium Cucumber, thinly sliced

– Crushed Ice

– Filtered Water

– Mint and Cucumber for garnish, optional

Cucumber Mint Water Directions:

1. Place Mint Leaves in the bottom of a large container with lid (I prefer mason jars). With the back of a wooden spoon or muddler, lightly bruise the leaves. Add in the Cucumber. Top with some Crushed Ice, then fill with Filtered Water, leaving 1/2 inch at the top. Place in the refrigerator for a minimum of 30 minutes and up to 24 hours. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: This post contains affiliate links. This blog is not intended for medical advice. I am in no way a doctor or registered nutritionist. Please consult your doctor with any questions regarding a change in your health.

Rainbow Smoothie Bowl

August 15, 2015

A kaleidoscope of fruit combine with Greek yogurt to make a delicious and colorful spoon-able smoothie.

Rainbow Smoothie Bowls are a fun way to eat the rainbow!

Rainbow Smoothie Bowl from LoveandConfections.com #LnCSmoothieSaturdays

I hope you have enjoyed the first two smoothies in my #LnCSmoothieSaturdays series: Dark Chocolate Green Smoothie and Strawberry Watermelon Smoothies. Today’s smoothie is both drinkable and spoon-able. #ToddlerLnC had as much fun with this smoothie as I did.

I picked some delicious fruit and it really makes a great presentation. She mostly drank the smoothie in her sippy cup, while I ate both the fruit and smoothie. Whether you use a spoon or straw, it is equally yummy and perfect when you want a more filling smoothie option.

As a mom, I want my daughter to be healthy and eat good things. We try to eat the rainbow every day. Some days are easier than others, and sometimes she does have grilled cheese, chicken nuggets or pasta. Most days, she actually has lots of fruits and veggies. Once she can actually understand what eating the rainbow means, I will create a fun “Eat the Rainbow” chart for her, so we can track our fruit and veggies every day. It’s a good way to get kids involved with eating healthier items.

You can customize your smoothie bowl however you like – the sky is the limit. Topping choices are also endless – fruit, nuts, coconut, seeds – anything and everything can top smoothie bowls. One of my smoothie bowl tricks is to use Stonyfield Greek Yogurt, since it is thicker than regular yogurt, as well as frozen fruit. When I blend Greek Yogurt with frozen fruit the smoothie is almost to the point of frozen yogurt – and totally delicious.

Rainbow Smoothie Bowl
A Love and Confections original recipe
Click here for a printable recipe
Serves 2

Rainbow Smoothie Bowl Ingredients:
– 1 cup Stonyfield Greek Yogurt
– 1 cup frozen Blueberries
– 1/2 cup Cherries, pitted and halved
– 1 medium frozen Banana, sliced
– 1/2 cup diced Strawberries
– 3/4 cup diced Peaches
– 1 Kiwi, sliced and quartered
– 1/4 cup Blueberries

Rainbow Smoothie Bowl Directions:
1. Place the Yogurt, first measure of Blueberries, Cherries and Banana in your blender or a food processor. Blend until completely combined. Pour into 1 serving bowl or 2 individual bowls.
2. Top with Strawberries, Peaches, Kiwi and Blueberries. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: As a #StonyfieldBlogger and member of the Clean Plate Club, I regularly receive coupons from Stonyfield for free product. I was not compensated for this post and all opinions are my own.

Strawberry Watermelon Smoothies

August 8, 2015

Strawberries, watermelon and yogurt blend together to create a light and refreshing Summer smoothie.

Strawberry Watermelon Smoothie from LoveandConfections.com #LnCSmoothieSaturdays

As the school year draws near and families start the back-to-school prep, they start to savor those special end of Summer moments. As children, my sister and our friends created cities of chalk in the driveway, built forts out of cushions and ate watermelon to our hearts content. Our pool became an ocean and we were mermaids swimming among the reef. Our backyard was a jungle that we explored with wonder and awe. When night fell, we chased glowing green lightning bugs, hoping our parents let us continue our adventures well after dark.

Children’s imaginations are a glorious thing. I am in already in awe of #ToddlerLnC’s imagination. She has started to “play pretend” and it is absolutely adorable. She has been under the weather this week with ear infections and a head cold. Toddler LnC wasn’t sleeping well, was stuffed up, and had a fever at one point. She has vastly improved since earlier in the week, but is still not her normal self.

I created this light and refreshing Strawberry Watermelon Smoothie to help get some liquids in her, since she didn’t want to eat. It’s always fun to watch her light up when I ask if she wants a smoothie, and was the perfect treat since she was feeling miserable.

Frozen Strawberries are a great base for this smoothie, because it helps make it frothy and sweet. Normally, you wouldn’t think to put watermelon into a smoothie because, like the name states, it is full of water. I actually love that it was creamy and light, and the watermelon pairs well with the strawberries and vanilla yogurt. Enjoy!

Strawberry Watermelon Smoothie
A Love and Confection original recipe
Click here for a printable recipe
Yield: 4 servings

Strawberry Watermelon Smoothie Ingredients:
– 1 cup Watermelon Juice
– 1 cup Frozen Strawberries
– 1 cup Stonyfield Lowfat French Vanilla Yogurt
– 1-2 cups Crushed Ice

Strawberry Watermelon Smoothie Directions:
1. In a food processor, puree Watermelon chunks, then strain until you get 1 cup of Watermelon Juice.
2. In your blender, layer the ingredients as listed: Watermelon Juice, Frozen Strawberries, Yogurt and 1 cup Crushed Ice. Blend until combined and if needed, add more ice. Enjoy!

Until next time,
LOVE & CONFECTIONS!

French Vanilla Eclair Cake

August 4, 2015

Creamy and delicious French vanilla pudding, graham crackers and chocolate frosting combine into one of my favorite semi-homemade desserts – French Vanilla Eclair Cake

French Vanilla Eclair Cake from LoveandConfections.com

Today’s recipe is in honor of Isabel Laessig from Family Foodie. Isabel is the creator of the Sunday Supper Movement and the Food and Wine Conference, and someone I am happy to call a friend. She is an amazing, caring, devoted and remarkable person and I am so glad that 35 members of the Sunday Supper Family could come together today for a surprise celebration of her birthday.

For today’s recipe, I could have recreated Isabel’s famous Chicken in a Caramelized Onion Wine Sauce, which I have made a few times for my family, or her Angel Hair Pasta with Spinach and White Wine Sauce that I made with shrimp in place of chicken, but I wanted to make something sweet for her birthday today. I don’t think I could ever top Vo-Vo’s Famous Strawberry Cheesecake, so I created one of my favorite treats to share today.

While I love cake, I tend to have more nontraditional birthday desserts. I have had doughnuts, pies, and fondue before, but this Eclair Cake definitely tops the list. My Mom made it for me a few years ago for my birthday and I can’t tell you how many times I have recreated the recipe for holidays and gatherings. It is so easy to make and absolutely delicious. It tastes like an eclair, but in cake form. I am hoping I also get a chance to make another one this week for myself, since my birthday is on Friday!

This cake is prepared the night before you want it served, so plan accordingly.The graham crackers have to soften a bit and the chocolate icing has to solidify. All the flavors meld together in a creamy, slightly crunchy, and chocolatey layered “cake” that will leave everyone asking for the recipe. Happy Birthday Isabel! Enjoy!

French Vanilla Eclair Cake
Adapted from a Love and Confection Family recipe
Click here for a printable recipe
Serves 16-20

French Vanilla Eclair Cake Ingredients:
Cake:
– 30 Graham Crackers (more if some are broken)
– (1) 3.5 ounce package French Vanilla Instant Pudding
– (1) 5.1 ounce Vanilla Instant Pudding
– 4 cups cold Whole Milk
– 1 & 1/4 cups Heavy Cream
– 1/4 cup Powdered Sugar

Frosting:
– 1 cup Granulated Sugar
– 1/3 cup Dark Chocolate Cocoa Powder
– 1/8 teaspoon Salt
– 1/4 cup Whole Milk
– 1/3 cup Unsalted Butter, cut in pats or slices
– 1 teaspoon Vanilla Extract
– Sprinkles (optional)

French Vanilla Eclair Cake Directions:
1. Place the Heavy Cream in the bowl of your stand mixer and into the refrigerator until ready to use. Cold cream whips up better.
2. Line the bottom of a 9×13 cake pan with the Graham Crackers. I use 10 per layer (10 for the bottom crust, 10 for in between and 10 for the top crust). You will need to cut off a small portion of some of the Graham Crackers to fit them all in snugly.
3. Whisk the Pudding and Whole Milk for 2 minutes, until it thickens. Add Powdered Sugar to the Heavy Cream and whip on high until stiff peaks form. Fold the whipped cream gently into the pudding.
4. Spoon half of the pudding filling mixture on top of the first set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the next set of 10 Graham Crackers on top, just like the first.
5. Spoon the rest of the Pudding filling mixture on top of the second set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the last set of 10 Graham Crackers on top. Place the cake in the refrigerator while preparing the frosting.
6. In a small saucepan combine Sugar, Cocoa Powder, Salt and Milk. Bring to a boil, while whisking continuously. Boil for 1 minute, then remove from the heat and add in the Butter and Vanilla Extract. Whisk until the Butter is completely melted.
7. Remove the cake from the refrigerator and slowly pour the chocolate frosting over the top of the cake. With an offset spatula, evenly distribute the frosting over the entire cake. If desired, sprinkle with Nonpareils or other colorful sprinkles. Place the cake in the refrigerator overnight. In the morning, wrap it in plastic wrap, making sure the plastic wrap does not touch the chocolate on top. Refrigerate until using. Enjoy!

Join me in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:

Birthday Cake Cocktails by Daily Dish Recipes
Blueberry Lavender Mojitos by Amee’s Savory Dish
Caipirinha Colada by A Kitchen Hoor’s Adventure
Fig-Bourbon Fizz by Culinary Adventures with Camilla
Mocha Martini by Desserts Required
Mocha Mudslide by Cosmopolitan Cornbread
Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
Summer Fizzies by Momma’s Meals

Birthday Appetizers:

2-Ingredient Deviled Eggs by Shockingly Delicious
Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
Chorizo and Kimchi Potato Pancakes from kimchi MOM
Cotija and Roasted Corn Guacamole by Simply Healthy Family
Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
Salt Cod Fritters by Recipes Food and Cooking

Birthday Main Courses:

Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
Chorizo Eggs Salad by Cindy’s Recipes and Writings
Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
Grilled Salmon Rice Salad by Magnolia Days
Sofrito Marinated Beef Skewers by Nik Snacks
Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet

Birthday Desserts:

Angel Food Cake by Feeding Big
Birthday Blondies by Peanut Butter and Peppers
Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
French Vanilla Eclair Cake by Love and Confections
Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
Italian Cream Cake by That Skinny Chick Can Bake
Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
Mint Chocolate Cream Pie by gotta get baked
Pink Lemonade Cookies by Kudos Kitchen by Renee
Queijadas de Sintra by Food Lust People Love
Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
Summer Peach Cake by The Wimpy Vegetarian

Until next time,

LOVE & CONFECTIONS!

Dark Chocolate Green Smoothie

August 2, 2015

Dark chocolate cocoa powder, almond butter, flax seed meal, chia seed gel, bananas, spinach and my favorite yogurt are blended together into a delicious and satisfying Dark Chocolate Almond Green Smoothie.

Dark Chocolate Green Smoothie from LoveandConfections.com #LnCSmoothieSaturdays

I love using Stonyfield Yogurt in my smoothies. Starting today, I am doing a 5-part smoothie series during the month of August. Many families are getting into back-to-school mode, and sometimes breakfast isn’t all that easy. Over the next 5 Saturdays, I’ll give you some great options for smoothies. Throughout the next few weeks, I am also going to have a few round-ups for smoothies and healthy breakfasts. Don’t forget to come back throughout the month to read about my delicious smoothies. You can also follow along with the hashtag #LnCSmoothieSaturdays on social media.

My toddler loves when I make us smoothies, so I try and incorporate a lot of tasty and healthy ingredients into them. During the Spring and Summer, we have a great deal of fresh fruit on hand. We use strawberries and blueberries during the Spring and cherries and peaches make their way into our smoothies during the Summer. During the Fall and Winter, I also use a good amount of frozen fruit that I have either picked from organic farms or bought from the grocery store.

#ToddlerLnC loves bananas, so we usually add one to our smoothies if we haven’t already eaten one earlier in the day. I also use chia seed gel – which I love! Chia seeds not only go in our smoothies, but also into my overnight oatmeal and baked goods. I recently started using flax seed meal and like the nutty flavor it adds. If possible, I try to add some green veggies into our smoothies so I get some extra good food into the toddler!

I don’t have a high-speed, powerful blender, and usually burn out motors on regular ones because they can’t handle the ice crushing or smoothie making. If I make a green smoothie, I often find bits of the leafy greens not mixed in completely. I am used to not making my smoothies with ice, because of the blender issue also, but feel free to add ice to any of these smoothies in the series.

Dark Chocolate Green Smoothies
A Love and Confection original recipe
Yield – 1.5 (without ice for one adult and one toddler)
Click here for a printable recipe

Dark Chocolate Green Smoothie Ingredients:
– 1 cup Stonyfield Lowfat French Vanilla Yogurt
– 2 tablespoons Nut Butter
– 2 tablespoons Dark Cocoa Powder
– 1/4 cup prepared Chia Seed Gel
– 1 cup fresh Spinach
– 1/2 teaspoon ground Cinnamon
– 1 tablespoon Flax Seed Meal
– 1 teaspoon Honey
– 1 teaspoon Vanilla Extract
– Chocolate Curls or dusting of Cocoa Powder (optional)
– Crushed Ice (optional)

Dark Chocolate Green Smoothie Directions:
1. In a blender, or with an immersion blender, add Yogurt, Nut Butter, Cocoa Powder, Chia Seed Gel, Spinach, Cinnamon, Flax Seed Meal, Honey and Vanilla Extract. Blend until all the ingredients are thoroughly combined. Blend in Crushed Ice, optional. Pour into glasses and enjoy!

Until next time,
LOVE & CONFECTIONS!