Archives for 2015

Lemon Ricotta Bundt Cake #BundtBakers

Lemon Ricotta Bundt Cake is full of tart, tasty lemon flavor. A dusting of powdered sugar tops this delicious cake that is garnished with lemon slices and fresh mint.

Lemon Ricotta Bundt Cake from LoveandConfections.com


Yay! I am back at #BundtBakers. It has been a while since my last bundt cake. My schedule had been crazy and #ToddlerLnC keeps me very busy. I am so happy that this month’s bundt flavor is lemon. It’s such a bright, Summery flavor. Lemon curd is one of my absolute favorite things to create from lemons, especially when I pair it with delicious Blueberry Sauce for my Lemon Blueberry Crepe. I also use lemon curd to make ice cream, which is incredible!

Lemon Ricotta Bundt Cake from LoveandConfections.com

I try to go to the Farmer’s Market as often as I can. I brought home eggplants, zucchinis, and lots of lemons and limes from my recent trip. I use lemons in cooking, baking and cocktail-making. Homemade Limoncello is on my baking ‘bucket list’, and I have a few ideas for Lemon Layer Cakes as well.

Lemon Ricotta Bundt Cake from LoveandConfections.com

This Lemon Ricotta Cake is not as dense as a pound cake, but heavier than a chiffon cake. I prefer cakes that are a little lighter and more moist, so I will probably re-make this one, with changes, in the future. I decided to top it with a simple dusting of powdered sugar. While I do love frosting and glazes, I thought the powdered sugar would be a nice touch to this month’s cake. You can garnish it however you like. I chose to add some lemon slices and fresh mint. I hope you enjoy a slice.

Lemon Ricotta Bundt Cake from LoveandConfections.com

Lemon Ricotta Bundt Cake
Adapted from Familystyle Food
Click here for a printable recipe

Lemon Ricotta Bundt Cake Ingredients:
– 2 & 1/3 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1 teaspoon Salt
– 3 large Eggs, room temperature
– 1 & 1/4 cups Granulated Sugar
– 1/2 cup Extra Virgin Olive Oil
– Zest from 3 Lemons, Juice from 1 Lemon
– 1 cup Whole Milk Ricotta Cheese
– 2 teaspoons Vanilla Extract
– Powdered Sugar for dusting (optional)
– Lemons and Mint for garnish (optional)

Lemon Ricotta Bundt Cake Directions:
1. Heat oven to 350F. Generously spray your bundt pan with baking spray and set aside.
2. Sift the Flour, Baking Powder and Salt together into a bowl and set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the eggs to break them up. Add in the Olive Oil, Sugar and Lemon Juice and beat until combined. Add in the Ricotta, Lemon Zest and Vanilla Extract and beat until combined.
4. Slowly add the Flour mixture in while on low speed and incorporate. Once mixed, scrape around the sides and bottom with a spatula to insure that everything is mixed properly, then  pour into prepared bundt pan.
5. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then invert onto you serving plate to cool completely. Once cool, dust with Powdered Sugar and garnish with Lemon Slices and Mint. Enjoy!

Until next time,
LOVE & CONFECTIONS!

 Here is this month’s Lemon-Flavored Bundt Cakes, hosted by Anne of From My Sweet Heart

BundtBakers

#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 right here.

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.

Walking Down Memory Lane with an Iced Tea in Hand #MeAndMyTea

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

Bigelow Iced Tea & Lemonade from LoveandConfections.com #MeAndMyTea

There’s a Floridian joke that you have to travel North to get to the South. I was born in South Florida, but I am truly a ‘Southern Girl’ at heart and prove it with my love of Iced Sweet Tea. I usually have a pitcher of tea in the refrigerator. Bigelow‘s fresh-brewed tea from tea bags is delicious – no ready-made or powdered stuff for me! I added some fresh lemon slices to my Bigelow Iced Tea & Lemonade, which is naturally sweetened so I didn’t have to add any sweeteners. A fun idea would be adding some Mint Simple Syrup for a nice lemon-mint kick to your tea too.
Bigelow Iced Tea & Lemonade from LoveandConfections.com #MeAndMyTea
I developed a love for sweet tea from my best friend’s grandmother. My best friend and I met each other when we were 6 & 5 years old (I’m older by 6 months) and starting Girl Scouts. MC’s mom was our troop leader. It became a running joke that our troop could not do a camp-out without it raining on us. We were in MC’s Gran’s backyard on the one camp-out it didn’t rain – but the sprinklers got our tents instead. 
We have been friends for almost 26 years. The four of us girls have shared so many memories, both happy and sad – proms, graduations, weddings, grandparents passing, and new life. Their family has been a part of our family since we met. Her little sister was my little sister’s best friend, her Mom was always there for us, and her Gran treated us like one of her own grandchildren. 

Gran is a great woman, who always has a big smile and open arms. She was the one who really introduced me to iced sweet tea. We would spend time with her at her house, or at the beach, and she always had iced sweet tea and her famous chicken wings on hand.
Bigelow Iced Tea & Lemonade from LoveandConfections.com #MeAndMyTea
One of my favorite childhood memories was when MC’s and my family took a trip to Gran’s farm in Georgia. We had SO much fun. Us girls had a slumber party every night in the living room. We could look out the window at the fog covered pecan orchard and dream about what we would do the following day. We rode around on a golf cart, had a traditional ‘Fish Fry’ and made lasting memories.
Bigelow Iced Tea & Lemonade from LoveandConfections.com #MeAndMyTea
As we grow older and all live in different cities, we keep in touch as much as possible (thank you cell phones and internet). #ToddlerLnC loves face-timing with her Aunties! One day, when we all have families of our own, we will take them on vacations together like we did as children, so they can make their own memories.
 
Until then, I am loving the memories my little family is making. #ToddlerLnC is 18-months old and so smart. She loves climbing on everything, has the cutest smile when a camera is pointed in her direction, and loves playing with bubbles – one of her newest words. I enjoy watching her “help Mommy water plants” while sipping on some Bigelow Iced Tea & Lemonade in our little patio. These are the moments I will forever cherish.
Fun facts: Bigelow Tea is All American – 100% American made by an American Family; an American Company for the American consumer and available at an American Retailer – Walmart. Bigelow Tea’s Charleston Tea Plantation is America’s largest working tea garden. I have always wanted to visit Charleston and Bigelow Tea is definitely a spot I don’t want to miss. Guests are invited to the Charleston Tea Plantation for weddings, tours and music festivals – a “tea-riffic” way to experience historic Southern culture and a living piece of American History! Also, almost 4 million bags of tea have been sent to troops overseas with Bigelow’s Tea for Troops Program.

Head to Walmart and grab a few boxes of Bigelow Tea and experiment with flavors, so you can see what you like. I always head to the produce department, because I love fresh fruit mixed in with my iced teas. Be sure to check out more Bigelow Tea flavors and brand history at bigelowtea.com. I’d love to hear your favorite flavor or memories with iced tea! Also, follow Bigelow Tea on Twitter, Facebook, Pinterest and Instagram.

Iced Tea & Lemonade
Recipe on the back of Bigelow Tea
For a large pitcher:
– Use 3 Bigelow Iced Tea & Lemonade tea bags and submerge in 3 cups of boiling water. Steep for 8 minutes. Squeeze the bags to make sure all the liquid is out, once done steeping.
– Pour the tea into a large pitcher, followed by 9 cups of cold water.
– Place ice cubes and lemon slices in individual glasses and serve over ice. Garnish with a lemon slice and fresh mint.
Until next time,
LOVE & CONFECTIONS!

Vanilla Bean Bourbon Whipped Cream

Homemade Vanilla Bean Bourbon Whipped Cream is the perfect topping for your sweet treats.
Vanilla Bean Bourbon Whipped Cream from LoveandConfections.com


There is something decadent about homemade whipped cream. It is so easy to make, yet is a light and luxurious topping to any dessert. I love flavored whipped cream, and nowadays, you can add almost anything to it. Vanilla Bean Paste is my go-to whipped cream flavoring, but I thought about going over-the-top delicious and added Bourbon as well.

Vanilla Bean Bourbon Whipped Cream from LoveandConfections.com

I made this whipped cream after creating my Whiskey Walnut Tart. This tart is fantastic – a delicious and gooey whiskey and walnut filling with a chocolate drizzle. The only thing that could make this tart even better is to be topped with Vanilla Bean Bourbon Whipped Cream.

Vanilla Bean Bourbon Whipped Cream from LoveandConfections.com

I love seeing vanilla seeds in baked goods and confections. The little black flecks let you know you have a good quality and delicious product. I use Vanilla Bean Paste in so many recipes and baked goods, like ice creams, cakes, pancakes, etc. It is one of my go-to flavorings.

Vanilla Bean Bourbon Whipped Cream from LoveandConfections.com

Homemade whipped cream is so easy to make, especially if you have a stand mixer with a whip attachment or a hand mixer. I have both, but this particular batch was made by hand. #ToddlerLnC was napping while I made this, and unfortunately with thin walls and the kitchen right below her room, I couldn’t use my mixers without possibly waking her up. It takes a little effort to hand whip heavy cream, but it is glorious and delicious when it’s done. I hope you enjoy this easy recipe and have it with your favorite treats.

Vanilla Bean Bourbon Whipped Cream from LoveandConfections.com

Vanilla Bean Bourbon Whipped Cream
A Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Bourbon Whipped Cream Ingredients:
– 1 cup Heavy Whipping Cream, cold
– 1 tablespoon Kentucky Bourbon Whiskey
– 3 tablespoons Powdered Sugar
– 1 teaspoon Vanilla Bean Paste (I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste)

Vanilla Bean Bourbon Whipped Cream Directions:1. 30 minutes prior to making whipped cream, place your stand mixer bowl and whip attachment in the refrigerator to chill it. Cold cream whips better.
2. In your stand mixer bowl, combine the Heavy Cream, Bourbon and Powdered Sugar. Whip until soft peaks form
3. Add in the Vanilla Bean Paste and whip just until it has stiff peaks. Store in refrigerator for up to 24 hours if not using immediately. Re-whip for a few seconds before using. Enjoy!

Until next time,
LOVE & CONFECTIONS!

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

Vanilla Bean Ice Cream Floats #SunsOutSpoonsOut

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

Vanilla Bean Ice Cream Floats from LoveandConfections.com #SunsOutSpoonsOut

Summer is here! We have had some hot weather recently, along with lots of afternoon and evening storms. My family and I like to cool off with a sweet treat – Vanilla Bean Ice Cream Floats! 
Vanilla Bean Ice Cream Floats from LoveandConfections.com

Ice cream and I had a love-hate relationship for a while. During middle school I became lactose-intolerant. I loved ice cream, and dairy in general, but couldn’t eat it. I knew it would make me sick, but ate it anyway. When I became pregnant with #ToddlerLnC, I craved ice cream and frozen yogurt through all nine months. I gave in to my cravings, didn’t get sick, and was able to actually enjoy ice cream after so many years. After #ToddlerLnC was born, I was worried that I would need to give it up again, but somehow my body changed and I can eat it all again. I can’t begin to tell you how happy I am that I can have a Vanilla Bean Ice Cream Float and not worry about the consequences after.

Vanilla Bean Ice Cream Floats from LoveandConfections.com

Root Beer and Cola are the most common float choices out there, but every person in my family likes a different types of soda. Mr. L&C prefers Cream Soda, I like Strawberry, and my Dad likes Orange Soda. We usually have all of our favorites on hand at home, as well as ice cream in the freezer. It’s so easy to make a float for an afternoon snack or fun dessert, especially when we have friends over for barbecue on the weekends. While you’re there, pick up some Blue Bunny Ice Cream at Walmart along with your favorite soda and create a delicious ice cream float for yourself.

Vanilla Bean Ice Cream Floats from LoveandConfections.com

Blue Bunny also has some really cute novelty ice creams too. Since #ToddlerLnC isn’t allowed soda, I am able to let her try some of the other Blue Bunny products. #ToddlerLnC is just now learning what ice cream is, and it’s adorable. She has had bites here and there since she turned one, but hadn’t really had any interest in it. We were able to sample some of the Ice Cream Sandwiches the other day at a store demo.

Be sure to check out this list for the next store demo on June 20th, where you can sample some Blue Bunny ice cream too. At home after the demo, I let her try some of my Blue Bunny Mini Swirls Ice Cream Cone and she loved licking the ice cream. They are the perfect little treats for me to share with her.

Vanilla Bean Ice Cream Floats from LoveandConfections.com

Gather your ingredients, scoop the ice cream, pour the soda, and enjoy!

Be sure to check out all the flavors at BlueBunny.com. I’d love to hear your favorite Ice Cream Float combination! Follow Blue Bunny on Twitter, Pinterest

Vanilla Bean Ice Cream Floats

A Love and Confections original recipe
Vanilla Bean Ice Cream Float Ingredients:
– 2-3 scoops Blue Bunny Vanilla Bean Ice Cream
– 8-12 ounces Soda, depending on your glass size
Vanilla Bean Ice Cream Float Directions: 
1. Make sure your soda is chilled at least a few hours before making the floats. Scoop the Ice Cream into each individual glass. Pour the sodas on top of the ice cream – you might have to wait a few minutes for the bubbles to subside before adding more soda. Add a straw and enjoy!
Until next time,
LOVE & CONFECTIONS!

Strawberry Frozen Yogurt from Yogurt Culture + #Giveaway #StonyfieldBlogger #TeamYogurt

Summer is calling and it’s in the form of Strawberry Frozen Yogurt. Wake up your taste-buds and enjoy a delicious scoop of Homemade Strawberry Frozen Yogurt!

Ultimate Strawberry Frozen Yogurt from LoveandConfections.com


Summer is in full swing here in Florida. I know it doesn’t officially start until mid-June, but with the weather in the low 90s, and afternoon thunderstorms most days of the week, you can imagine why I would consider it Summer already. Going to the pool, trips to the beach, slumber parties and ice cream cones that melt faster than you can eat them are usually included in Summer plans.

Ultimate Strawberry Frozen Yogurt from LoveandConfections.com

I love any kind of frozen treat, ice cream, popsicles, milkshakes and frozen yogurt. We love heading to our local frozen yogurt shop and creating our own wonderful combinations. Sometimes, though, getting frozen yogurt on a whim isn’t always the easiest when you have a toddler in tow. I often make my own frozen treats and was beyond thrilled when Stonyfield and OXO sent the new Yogurt Culture book by Cheryl Sternman Rule, along with a Stainless Steel Ice Cream Scoop and Strawberry Huller.

Ultimate Strawberry Frozen Yogurt from LoveandConfections.com

This book is gorgeous. If you are a yogurt fan, you will love it. If you aren’t a yogurt fan, try a few recipes and you are sure to be a convert. Yogurt Culture has 115 sweet and savory recipes for breakfast, lunch, dinner, snacks and dessert. Cheryl Sternman Rule goes beyond traditional yogurt recipes to create bright and flavorful dishes, beautifully shot by Ellen Silverman. Yogurt Culture is definitely one that should make a home on your bookshelf.

Ultimate Strawberry Frozen Yogurt from LoveandConfections.com
Here is your chance to win a copy of Yogurt Culture along with some yogurt coupons 
provided by Stonyfield Organic. 

a Rafflecopter giveaway

Ultimate Strawberry Frozen Yogurt
from Yogurt Culture by Cheryl Sternman Rule

Ultimate Strawberry Yogurt Ingredients:
– 1 pound Strawberries, preferably organic
– 1/2 cup plus 2 tablespoons sugar
– 2 tablespoons balsamic vinegar
– 2 & 1/2 cups plain whole-milk Yogurt (not Greek) or 1 & 1/2 cups plain whole-milk Greek Yogurt
– 1 tablespoon Light Corn Syrup
– 1 tablespoon plus 1 teaspoon finely minced fresh Rosemary, plus (optional) additional minced Rosemary for garnish

Ultimate Strawberry Yogurt Directions:
1. PREP THE BERRIES. In a food processor, pulse the Strawberries, sugar and Vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
2. MEANWHILE, PREP THE YOGURT. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek Yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
3. PUREE AND CHILL. Ad the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
4. FREEZE. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. (I did not add any rosemary in my recipe.) Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve stle, but I recommend transferring it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
5. SERVE. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry, scoop. Garnish sparingly with rosemary.

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.

Frozen Party and Royal Icing Snowflakes Tutorial

Royal Icing Snowflakes are an easy and beautiful decoration on cakes and cupcakes for any Frozen or Winter-themed party!

Frozen Party and Royal Icing Snowflakes from LoveandConfections.com


For the past year and a half, little girls all everywhere have been in love with Frozen. Clothes, toys, dolls, birthday parties, you name it, Frozen is everywhere. I like the movie and thought it was cute, but I am still a classic Disney girl at heart. I recently had an opportunity to help make a little girl’s Frozen-themed birthday party spectacular.

Frozen Party and Royal Icing Snowflakes from LoveandConfections.com

If you are a pastry chef or baker, then you most likely get asked to help make goodies for family and friends – holidays and birthday, being the most popular occasions. So, when one of my friends asked me to make her daughter’s Frozen birthday cake, I got right to work.

Frozen Party and Royal Icing Snowflakes from LoveandConfections.com

You can find anything and everything online nowadays and there are so many ideas for Frozen birthday parties. I combined a few of my favorite and added some of my own flair to come up with this adorable Frozen-themed cake and cupcakes.

Frozen Party and Royal Icing Snowflakes from LoveandConfections.com

There are so many different snowflake ideas out there. Most of them are fondant, gumpaste and white chocolate. I decided to make mine from royal icing because it’s very easy to make and dries hard.

Frozen Party and Royal Icing Snowflakes from LoveandConfections.com

A little sparkling sugar and luster dust made the cake and snowflakes pop. The color was spot on, and I used a little toy the birthday girl owned as a cake topper. I got the idea for rock candy from BuzzFeed. The cake turned out perfect and everyone had a great time at the party, especially the birthday girl!



Royal Icing Snowflakes
Recipe adapted from Wilton
Click here for printable snowflake template

Royal Icing Snowflake Ingredients:
– 1 & 1/2 tablespoons Meringue Powder
– 2 cups sifted Confectioners’ Sugar
– 3 tablespoons warm Water
– Piping Bags
– Piping Tips – size 2 & 3
– Cookie Sheets
– Wax Paper
– Sanding Sugar (optional)
– Luster/Disco Dust (optional)

Royal Icing Snowflake Directions:
1. Place templates onto a flat cookie sheet and tape down. Tape Wax Paper on top of the templates.
2. Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.
3. Place the Meringue Powder, Confectioners’ Sugar and Water in the bowl of your stand mixer and whip on low until incorporated. Raise the speed to medium-low for 7-10 minutes until stiff peaks form.
4. Scoop Royal Icing into a prepared piping bag with tips. Use size 3 for the large snowflakes and size 2 for small snowflakes.
5. Pipe snowflakes onto the wax paper. You can sprinkle Sanding Sugar or Luster Dust onto the snowflakes for a little sparkle. Let them air dry overnight. Gently remove from the wax paper using a small offset spatula or pairing knife. Store in an airtight container until use. Do not store in the refrigerator. Place onto the frosting just before serving.

Until next time
LOVE & CONFECTIONS!

#BrunchWeek 2015 Brunch Round-Up

#BrunchWeek is over and I had a great time. Thank you to the all the bloggers that participated and all your wonderful recipes! #BrunchWeek would not be a success without you! Also a very big ‘thank you’ to my co-hostess Shaina from Take A Bite Out Of Boca!

Here is the complete list from the 2015 #BrunchWeek Bloggers! 
Happy Mother’s Day and Happy Brunching!

Blueberry Sangria from Love and Confections.
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.
Grape Mojito from The Spiffy Cookie.
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.
Mocha Frappe from The Redhead Baker.
Almond Champagne Mimosa from {i love} my disorganized life

Crab Cake Eggs Benedict from The Redhead Baker.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.
Build Your Own Benedicts from A Day in the Life on the Farm.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Maple Cinnamon Scones from Pink Cake Plate
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner

Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.
Harissa Chorizo Hash from greens & chocolate.
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Oat-Chata from Culinary Adventures with Camilla.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Papas con Chorizo from Sew You Think You Can Cook.
Kinpura Gobo from Culinary Adventures with Camilla.
Carrot Salad from My Catholic Kitchen.
Chilled Strawberry Soup from The Suburban Soapbox
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.
Italian Carrot Salad from {i love} my disorganized life

Lemon Bars from Chelsea’s Messy Apron.
Whiskey Walnut Tart from Love and Confections.
Nutty Banana Bread from Take A Bite Out Of Boca.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Raspberry Oatmeal Bars from My Catholic Kitchen.
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Until next time,
LOVE & CONFECTIONS!

Individual Cinnamon Roll Bread Pudding with Pear Compote #BrunchWeek

Individual Cinnamon Roll Bread Puddings with Pear Compote is the perfect way to end any brunch or special meal.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com


Today is the last day of #BrunchWeek! I cannot believe the week is already over. Thank you to my wonderful co-hostess, Shaina from Take A Bite Out Of Boca. We had such a fun week with our 30 blogging friends and sharing over 120 recipes with you. Be sure to check out my Blueberry Sangria, Whiskey Walnut Tart, 60-Minute Cinnamon Rolls, Caramelized Onion, Kale, Bacon and Cheese Strata, and Lemon Blueberry Crepes from earlier in the week. Today is the last day to enter our HUGE #BrunchWeek giveaway too!

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

Leftover cinnamon rolls, maple syrup, oats, and walnuts come together to create a delicious dessert combination, granted, I would eat this just for breakfast as is. I love making bread puddings because the flavor combinations are endless. You can use any type of bread, flavor the egg mixture, add mix-ins, and bake until it is gloriously golden brown and delicious.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

These Individual Bread Puddings are made with leftover 60-Minute Cinnamon Rolls. I know what you might be thinking – is there such a thing as leftover cinnamon rolls?! My recipe makes about 24 rolls, and in a family of 3.5, we don’t eat that many. I love making bread pudding out of sweet breads and my yeasty, delicious Cinnamon Rolls were perfect for this dessert.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

When my family and I brunch, there is usually a mix of both savory and sweet dishes. My best friend and I often get one savory item and one sweet item, when we are out at a restaurant, and share, because everything is so delicious and we want to try it all.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

Individual Cinnamon Roll Bread Pudding with Pear Compote
A Love and Confections original recipe
Click here for a printable recipe

Individual Cinnamon Roll Bread Pudding Ingredients:
– 4 large Eggs
– 5 tablespoons Maple Syrup
– 250 grams Whole Milk
– 250 grams Heavy Cream
– 425 grams leftover Cinnamon Rolls, or any other day-old sweet bread you have, in 1-inch cubes
– 30 grams California Walnuts
– 1 tablespoon Dixie Crystals Cinnamon Sugar
– 25 grams Bob’s Red Mill Gluten Free Oats
– 25 grams Dixie Crystals Light Brown Sugar

Individual Cinnamon Roll Bread Pudding Directions:
1. Prepare 6 ramekins with cooking spray and set aside onto a sheet pan with sides.
2. In a medium-large bowl, whisk the Eggs and Maple Syrup together. Add in the Whole Milk and Heavy Cream, but do not whisk too much, because you do not want to whip the cream.
3. Gently stir the cubed Cinnamon rolls into the milk mixture and allow it to soak up for 10 minutes while you prepare the filling and heat the oven to 350F.
4. In a food processor, pulse the Walnuts, Cinnamon Sugar, Oats and Light Brown Sugar, until the nuts and oats are roughly chopped.
5. Spoon the soaked bread halfway into each ramekin, then sprinkle with the filling. Spoon more soaked bread and repeat with the nut filling.
6. Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean. Around the 25 minute mark, if you notice the bread on top browning too much, place a sheet of foil over the sheet pan and continue cooking. Cool for 10-15 minutes before eating – the bread pudding is extremely hot.

Pear Compote Ingredients:
– 40 grams Unsalted Butter
– 50 grams Dixie Crystals Light Brown Sugar
– 1/2 teaspoon Cinnamon
– 2 tablespoons Bourbon Whiskey, optional but delicious
– 4 tablespoons Pear Juice, or Apple Juice
– 150 grams Woot Froot Pear Slices, diced

Pear Compote Directions:
1. In a medium skillet, heat the Butter, Light Brown Sugar and Cinnamon until the butter and sugar are melted and getting caramelized. Carefully add in the Whiskey while stirring.
2. Add in the Pear Juice followed by the Pears. Cook for 12-15 minutes, or until the sauce thickens and the pears are soft and cooked throughout.

Assembly:
1. Top Bread Pudding with Whipped Cream followed by the Pear Compote. Enjoy!

Thank you for joining us this week – we hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!

BrunchWeek Beverages: 
Mocha Frappe from The Redhead Baker.
Almond Champagne Mimosas from {i love} my disorganized life

BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It’s Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear’s Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner.

BrunchWeek Fruits, Vegetables and Sides:
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.

BrunchWeek Desserts: 
Pear and Pecan Cinnamon Roll Breakfast Casserole from Love and Confections. 
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip

These are the best ramekins for individual desserts:
 

 



Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.

Lemon Blueberry Crepes #BrunchWeek

Lemon Blueberry Crepes are creamy, sweet, tart and perfect for breakfast, brunch, snack or dessert!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com


Welcome to day 5 of #BrunchWeek that I am hosting with Shaina from Take A Bite Out Of Boca. So many delicious recipes have been shared this week and these last two days have some great ones as well. There is less than 48 hours left to enter the #BrunchWeek giveaway, so be sure you do before time is up!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I love the bright and creamy lemon flavor and with blueberries in season here, I am using them in as many recipes as possible. If you are a regular reader, you know I love all things lemon, especially lemon curd. Making curd is so easy and homemade lemon curd tastes phenomenal. Trust me, if you haven’t made it yet, you really need to!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I haven’t made crepes in a while and thought #BrunchWeek would be the perfect time. While I worked as a pastry chef in a restaurant, we would make huge batches of crepes at a time on a large, gas crepe griddle. The crepes would be used for both sweet and savory dishes. I love creating all different kinds of combinations for crepes. Lemon and blueberry is a classic that I knew would be perfect just in time for Mother’s Day.

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I lightened the lemon curd with some yogurt. I love Stonyfield Organic Yogurt. My refrigerator is stocked full of it at the moment, because there was a huge sale at my local supermarket recently. I love their Petite Cremes flavors! Toddler L&C has been eating Stonyfield Yogurt for almost a year now, and loves it! I usually buy whole milk plain yogurt, because I can use it in both sweet and savory dishes, as well as for breakfast or snacks during the day. I love using it for parfaits with some granola and fresh, seasonal fruit. I sometimes add Nielsen-Massey Vanilla Bean Paste into our yogurt for a delicious vanilla-flecked treat.

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

Lemon Blueberry Crepes
A Love and Confections original recipe
Click here for a printable recipe

Lemon Curd Ingredients:
– 100 grams Lemon Juice
– 62 grams Unsalted Butter, room temperature
– 62 grams Dixie Crystals Granulated Sugar (first measurement)
– 62 grams Dixie Crystals Granulated Sugar (second measurement)
– 12 grams Corn Starch
– 150 grams large Eggs, roughly 3
– Stonyfield Plain Yogurt, for assembly
– Nielsen Massey Vanilla Bean Paste, for assembly

Lemon Curd Directions:
1. In a medium saucepan, combine the Lemon Juice, Unsalted Butter and first measurement of Sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
2. Right before the liquids boil, whisk together the second measurement of Sugar, Corn Starch and Eggs in a bowl big enough to hold the liquid and egg mixtures.
3. Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
4. With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap directly onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled. Can be made a day before use. Can be stored for up to 3 days in the refrigerator. Makes 2-3 cups.

Crepe Ingredients:
– 500 grams Whole Milk
– 200 grams Unbleached All-Purpose Flour
– 50 grams Dixie Crystals Extra Fine Granulated Sugar
– 25 grams Vegetable Oil
– 3 large Eggs
– Pinch of Salt
– Clarified Butter

Crepe Directions:
1. Either in a blender, or in a container with an immersion blender, combine all the ingredients and blend until thoroughly mixed and there are no lumps. Chill in the refrigerator a minimum of 1 hour, preferably 2-3.
2. With either a crepe pan or large flat frying pan, spread on a small amount of Clarified Butter with a pastry brush. Using a measuring cup, pour enough batter to create a thin layer that covers the bottom of the pan. Be sure to swirl the pan, so all the batter is evenly dispersed.
3. Cook the crepe until the bottom is lightly brown, gently flip over and cook for another minute or two (less amount of time than the first side). The first crepe usually comes out bad, so don’t worry if it rips or doesn’t cook properly.
4. Once the crepe is cooked, slide it out of the pan onto some parchment paper. Continue making crepes, buttering the pan every few times, and stacking the crepes one on top of the other. If not using immediately, let them cool to room temperature, place in a zip top bag and refrigerate or freeze. Makes 12 crepes.

Blueberry Sauce Ingredients:
– 300 grams fresh Blueberries
– 75 grams freshly squeezed Lemon Juice
– 100 grams Honey

Blueberry Sauce Directions:
1. In a medium saucepan, bring the Blueberries, Lemon Juice and Honey to a boil on medium-high heat. Turn the heat down to medium and continue cooking, stirring occasionally for 3-5 minutes. Remove from heat and let it cool slightly before serving.

Assembly:
1. Mix 1/2 cup Lemon Curd with 1/2 cup Stonyfield Plain Yogurt and 1 teaspoon Nielsen-Massey Vanilla Bean Paste. Spread evenly between three Crepes. Fold the Crepes, layer on a plate and spoon the Blueberry Sauce on top. Enjoy!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

These are two great options for crepe-making.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.

Caramelized Onion, Kale, Bacon and Cheddar Strata #BrunchWeek

Caramelized Onion, Kale, Bacon and Cheddar Cheese come together to make a delicious Strata – full of flavor and perfect for breakfast or brunch any day of the week!

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek


It’s day 4 of #BrunchWeek and what a great week it has been. I am co-hosting with Shaina from Take A Bite Out Of Boca. The week is half over and the delicious recipes keep coming! Our #BrunchWeek giveaway is still going on, so make sure you enter before the end of the week! I hope you enjoyed my 60-Minute Cinnamon Rolls yesterday, as well as my Whiskey Walnut Tart and Blueberry Sangria that kicked off the week – they are all delicious!

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

Today I am sharing a breakfast strata, which is kind of like a savory bread pudding. I always love a good bread pudding, like my Pumpkin Pie Bread Pudding, Banana Bread Pudding, and Apple Pie Bread Pudding, and have never shared a savory version, so I thought this would be perfect.

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

I received some gorgeous produce and juices from Grimmway Farms, Call-Organic and True Juice and knew I wanted to use kale in my recipe. I love adding kale to salads and pastas and thought it would be perfect in this strata. Caramelized onions are a favorite in our house. We put them on tacos, with roast chicken and potatoes, and in every meal possible. The sweeter the onion, the better it is to caramelize. Vidalia Onions are the best, but if you don’t have Vidalias in stores yet, a sweet onion will have to do. I use Alton Brown’s method for caramelizing onions on the stove. Also, I love the new Le Creuset Revolution Bi-Material Saute Spoon for making caramelized onions. It is has a flexible silicone edge that is perfect for making sure the onions don’t stick and burn, while being incredibly sturdy.

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

Of course, you can’t have a strata without some good cheese. I was so excited to receive some amazing cheddar cheeses from Cabot Creamery Cooperative. In addition to their amazing cheeses, Cabot also offers yogurt, butter, cream cheese, sour cream, whipped cream and dips. The Cabot Cheese selection is fabulous! There are so many different flavors and I can’t wait to try them all, especially their Tomato Basil Cheddar, Garlic & Herb Cheddar and Everything Bagel Cheddar.

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

This strata is a mix of everything I like for breakfast all baked into one dish. The challah bread soaks up the egg and milk mixture and is layered with onions, kale, bacon and cheddar – such a delicious combination! You can even prepare this the night before and bake it in the morning, just be sure your baking dish is made to go from the refrigerator to the oven.

Caramelized Onion, Kale, Bacon and Cheddar Strata
A Love and Confections original recipe
Click here for a printable recipe

Caramelized Onion, Kale, Bacon and Cheddar Strata Ingredients:
– 12 ounces Challah Bread, cut into 1 inch cubes
– 2-3 teaspoons Olive Oil
– 5 ounces of Kale, rinsed, dried, de-stemmed and roughly chopped
– 2 pounds Caramelized Vidalia Onions
– 6 ounces Cabot Farmhouse Reserve Premium Aged Cheddar Cheese
– 12 slices of Bacon, chopped
– 10 large Eggs
– 1 & 1/2 cups Whole Milk
– Butter or Cooking Spray
– Salt and Pepper, to taste

Caramelized Onion, Kale, Bacon and Cheddar Strata Directions:
1. Heat oven to 350F. Toast Challah Bread cubes for 5 minutes in the oven while preparing the rest of the ingredients.
2. Lightly saute the Kale in a large skillet with some Olive Oil, then set aside. Use Butter or Cooking Spray and prepare a deep 9 x 13 pan.
3. Place 1/3 of the toasted Challah Bread in the bottom of the dish, followed by 1/2 of the Kale, 1/2 of the Onions, 1/3 of the Bacon and 1/3 of the Cheese. Place another layer of Challah followed by the second 1/2 of Kale, second 1/2 of Onions, 1/3 of the Bacon and 1/3 of the Cheese. Layer the last bit of Challah Bread, last 1/3 of Bacon and last 1/3 of Cheese.
4. In a large bowl, crack the Eggs in and whisk to break them apart. Add in the Whole Milk, Salt and Pepper and whisk to combine.
5. Gently pour the egg mixture over the filling and let it sit for 15 minutes in the refrigerator. Bake for 30-40 minutes, or until the Strata is set and the top is lightly brown. Let it cool for 5-10 minutes and enjoy!

Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!

BrunchWeek Beverages:
Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.