Archives for 2015

60-Minute Cinnamon Rolls #BrunchWeek

May 6, 2015

60-Minute Cinnamon Rolls are sure to be a popular brunch in your house. Easy to make and oh-so delicious – this is the perfect dough if you are new to using yeast.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

Welcome to day 3 of #BrunchWeek. I am hosting this week along with Shaina from Take A Bite Out Of Boca. We are so excited to share such wonderful brunch recipes with you. 30 bloggers are sharing over 120 recipes this week and we are also having a huge #BrunchWeek giveaway with 12 winners! Don’t forget to use the entry form for your chance to win.

These Cinnamon Rolls should really be called 60 Minute and Thirty Second Cinnamon Rolls, because that is how long it takes to both make, then ~~scarf~~ eat one of these delicious baked beauties. I mean, seriously, who doesn’t love a warm cinnamon roll right out of the oven. I usually equate Cinnamon Rolls with special occasions. We always eat them on Christmas morning, before opening presents. They are a welcome treat at both Easter and Thanksgiving mornings too.

Granted, you don’t need a special occasion to eat these delicious, gooey, sweet rolls. They are glorious any day of the week! I love working with this dough because it is so easy to use. In just a little bit of time, you can have warm, fresh, right-out-of-the-oven cinnamon rolls slathered in a scrumptious glaze.

For this recipe, I went with the original filling of cinnamon and sugar. You can definitely customize the filling with different sugars, nuts, fruits or chocolate and I plan on blogging about a few of my other cinnamon roll creations soon. The glaze is dotted with vanilla seeds from my Nielsen-Massey Vanilla Bean Paste. Vanilla Bean Paste is one of my favorite ingredients, because I love seeing all the flecks of vanilla throughout my baked goods, frosting and glazes.

These cinnamon rolls use yeast to make them rise. Be sure you get the correct type of yeast. If you are new to using yeast in baked goods, I have a helpful bread-baking guide with yeast that you should look at. Also, don’t forget to enter our #BrunchWeek giveaway! Enjoy!

60-Minute Cinnamon Rolls
Adapted from a Culinary School recipe
Click here for a printable recipe

60-Minute Cinnamon Roll Ingredients:
– 2 tablespoons Active Dry Yeast
– pinch of Dixie Crystals Extra Fine Granulated Sugar
– 1 & 1/2 cups warm Water
– 1/2 cup Milk
– 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 teaspoon Salt
– 12 tablespoons unsalted Butter, room temperature
– 5-6 cups Unbleached All-Purpose Flour
– Dixie Crystals Cinnamon Sugar Shaker
– 1 & 1/2 cup Dixie Crystals Powdered Sugar
– 2-4 tablespoons Whole Milk
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste

60-Minute Cinnamon Roll Directions:
1. Place Yeast in a clean, small metal bowl and sprinkle a pinch of Sugar on top. Add in the warm water and stir gently to insure all the yeast is wet. Let the Yeast sit and bloom while you prepare the other ingredients. If your yeast does not bubble and grow, it is dead and you will need new yeast before moving forward.
2. Heat 4 tablespoons of Butter, Milk, Sugar and Salt until the Butter is just melted.
3. In a large bowl, place 4 & 1/2 cups of Flour. Add the Yeast mixture into it and stir with a spatula. Add in the Milk mixture and continue stirring. The dough will be extremely sticky.
4. Turn the dough out onto a floured surface. Using your hands or a bowl scraper add in the remaining flour, a little at a time, while kneading it into the dough. The amount of flour you will use depends on your dough, so don’t worry if you don’t use it all. Weather and humidity affect dough, and if it is humid out, you might use all 6 cups of flour. The dough needs to be soft and pliable, but not sticky.
5. Spray the inside of a large metal bowl with cooking spray and place the ball of dough inside. Turn it once to coat, wrap the bowl in plastic wrap and let it rise for 30 minutes.
6. Once it has risen, roll it out onto a lightly floured surface into a large rectangle. I usually do either 22 x 14 or 24 x 16. With an offset spatula, spread the remaining softened Butter evenly over the surface of the dough. Sprinkle the dough evenly with the Cinnamon Sugar.
7. Roll the dough, into a tight log, starting with the long side. Cut into even slices and place into two pans that have been sprayed with cooking spray. I usually get 24 pieces so I divide them between a 9 x 13 and 9 x 9 pan. Cover with plastic wrap and let them rise for another 15-20 minutes while your oven heats.
8. Heat oven to 425F. Remove the plastic wrap and bake the cinnamon rolls for 12-16 minutes, or until golden brown. Cool the rolls for 10 minutes and prepare the glaze.
9. In a small bowl, whisk together the Powdered Sugar, Milk – one tablespoon at a time, and the Vanilla Bean Paste, until you get a good consistency. You don’t want the icing too thick or thin. Spread it on the rolls and enjoy! Best if eaten immediately, but can be store for up to 2 days.

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries:
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.

BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life

BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

Until next time,
LOVE & CONFECTIONS!

Whiskey Walnut Tart #BrunchWeek

May 5, 2015

A perfectly sweet and crunchy tart with just the right amount of chocolate on top – this Whiskey Walnut Tart should definitely make an appearance at your next Brunch!

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek

Welcome to day 2 of #BrunchWeek hosted by myself and Shaina from Take A Bite Out Of Boca. I hope you enjoyed my Blueberry Sangria from yesterday. With 30 bloggers and over 120 recipes shared this week, we have something for everyone – plus a huge #BrunchWeek giveaway. I decided to continue the adult beverage theme into today’s recipe – Whiskey Walnut Tart.

This tart is kind of like a pecan pie, but kicked up a notch. While I do love pecan pies, sometimes they are a bit too much. My Whiskey Walnut Tart is chock full of nuts with a chewy molasses and brown sugar filling. It is the perfect ratio of crust to filling, and adding bourbon to a dessert is always good in my book! Plus, it is topped off with a drizzle of chocolate – booze and chocolate are dessert perfection!

Even though I added Bourbon to my tart, you are more than welcome to omit the Whiskey if you choose. After baking, the Whiskey flavor is still very present but most of the alcohol has burned off. I actually added an extra dose of Bourbon in a Vanilla Bean Bourbon Whipped Cream that I will be sharing next week!

One of my favorite types of pastries are tarts. You can have so many different flavor combinations – chocolate, nuts, fruit, lemon, etc. I also love miniature tarts because they are great for gatherings and buffets. This Whiskey Walnut Tart dough and filling can be used for mini tarts as well, and all you would need to do is adjust the baking time accordingly.

This tart comes together very easily. I always use my KitchenAid Stand Mixer to make the dough. I usually make a full batch and freeze whatever I do not use. The dough lasts about 1 month in the freezer if properly stored and wrapped tight. Mixing the filling is extremely easy as well. Just add your ingredients to a bowl and mix together using Le Creuset’s newest Revolution Bimaterial Saute Spoon. Don’t forget to enter the giveaway the #BrunchWeek giveaway for a chance to win 1 of 12 prizes from our sponsors!

A fun little tea towel I bought while on vacation in Savannah.

Whiskey Walnut Tart
A Love and Confections original recipe
Click here for a printable recipe

Tart Dough Ingredients: *makes enough for 2 tarts
– 560 grams All Purpose Flour
– 225 grams Butter, cold and cut in small cubes
– 225 grams Confectioner’s Sugar
– 5 grams Salt
– 158 grams Eggs (roughly 3 large eggs)

Tart Dough Directions:
– Combine first 4 ingredients into the bowl of your stand mixer. Using the paddle attachment, on a low speed, mix the ingredients until the Butter becomes pea-sized and the mixture feels somewhat like sand.
– Add the Eggs, one at a time, and mix until combined. This can be a sticky dough.
– Once mixed, enclose the dough on plastic wrap, shaping it into a rough circle, and let it rest in the refrigerator for at least 2 hours.
– After the dough has chilled and rested, roll the dough out on a floured work surface. Gently place the dough in the tart pan without stretching it. Press it to the bottom, in the corners, and up the sides. Chill in the refrigerator while preparing the filling

Whiskey Walnut Tart Filling Ingredients:
– 1/2 Tart Dough Recipe – I usually make the full recipe then freeze whatever I don’t use.
– 4 large Eggs
– 170 grams Dixie Crystals Light Brown Sugar
– 50 grams Molasses
– 50 grams Light Corn Syrup
– 1/2 teaspoon Salt
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste
– 3 tablespoons Bourbon Whiskey
– 40 grams unsalted Butter, melted
– 275 grams California Walnuts, chopped
– 75 grams Pacari 70% Raw Chocolate, melted

Whiskey Walnut Tart Filling Directions:
1. Heat oven to 350F.
2. Whisk the Eggs together in a medium bowl. Using a spatula or spoon, mix in the Brown Sugar, Molasses, Corn Syrup, Salt, Vanilla Bean Paste and Whiskey.
3. Stir in the melted Butter and Walnuts. Remove tart from the refrigerator, place on a sheet pan with sides and fill to the top, with the mixture.
4. Bake for 30-35 minutes, or until the filling is firmly set. Let the tart cool completely before unmolding.
5. Once cool, place tart on serving dish and drizzle with melted chocolate. Enjoy!

Take a look at what the #BrunchWeek Bloggers are cooking up today!

BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides:
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.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts:
Whiskey Walnut Tart from Love and Confections.

These are some of my favorite tart pans:

Until next time,
LOVE & CONFECTIONS!

Blueberry Sangria #BrunchWeek

May 4, 2015

Blueberry Sangria is the perfect Brunch cocktail especially with freshly-picked blueberries!

Blueberry Sangria from LoveandConfections.com #BrunchWeek

Welcome to #BrunchWeek 2015!!! This year please welcome Shaina from Take A Bite Out Of Boca as my co-hostess. We are SO excited to share all the wonderful goodies with you this week, in preparation for Mother’s Day. We also have a HUGE GIVEAWAY with from 12 sponsors with over $1500 in prizes.

I never thought that my little idea, three years ago, would become such a loved event with my blogging friends. Every year, I kick-off #BrunchWeek with a cocktail. I mean, what good brunch doesn’t have one? I loved my Blood Orange Mimosas and Frozen Peach Bellinis from the first two #BrunchWeek, so I decided to keep the tradition going.

Blueberry season is in full swing and I have already gone picking twice this year. I hope to be able to go one more time before it gets too hot outside. The bushes are full of sweet, juicy fruit and you can pick to your heart’s content at the local organic farm I frequent every year.

Last year, I didn’t know if I would make it out into the fields, since Baby L&C was only a few months old. We decided to go and had a good time. She stayed nice and covered in her stroller and my Dad and I were able to pick a few pounds of berries.

Then and now – Toddler L&C (and my Dad) one year later!

The most recent blueberry picking was a little bit different. Now that she is Toddler L&C, nothing gets in her way. She is rambunctious and always wants to do her own thing. This year, she only sat in her stroller for about half the time. My Dad watched her, mostly, while I picked a good amount of the berries. She wanted to get out, run around, and do it herself – which of course meant she either picked leaves off the bushes or tried to eat fallen berries (yuck!).

I made so many things with the pounds of blueberries I picked – pancakes, muffins, smoothies, homemade jam. I was so excited to try a sangria with my blueberries and knew it would be perfect for my first #BrunchWeek post this year. Don’t forget to enter the giveaway and Happy Brunching!!

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

Blueberry Sangria Ingredients:
– 1-750ml bottle of Sweet Red Wine, chilled
– 1 cup Blueberry Liqueur
– 1 cup Raspberry Liqueur
– 3-4 cups Lemon-Lime Soda
– 2 cups Blueberries, frozen
– Blueberries and Mint for garnish (optional)

Blueberry Sangria Directions:
1. I pick fresh blueberries, then freeze them to use in baking and drinks. Using frozen blueberries instead of ice cubes doesn’t water down the Sangria.
2. Combine Red Wine, Blueberry Liqueur, Raspberry Liqueur and Lemon-Lime Soda in a large pitcher. Stir in frozen Blueberries. Divide among glasses and please enjoy responsibly. This recipe is intended for individuals ages 21 & up. Please drink responsibly.”

#BrunchWeek 2015 by LoveandConfections.com

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.

Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
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.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Until next time,
LOVE & CONFECTIONS!

Want the same cute bamboo skewers I used in my recipe today?

This post is linked up to Tipsy Tuesday by Grey is the New Black
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.

#BrunchWeek 2015

May 4, 2015

Welcome to the third annual #BrunchWeek My co-hostess this year is Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Prize #1: Bob’s Red Mill is giving one winner a Pie Plate, Gluten-Free Oats, Gluten-Free Pie Crust Mix, Gluten-Free 1-to-1 Baking Flour and a Bob’s Red Mill Flour Sack Towel.

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2: Cabot Cheese is giving one winner a Gift Box with a selection of Cabot Cheeses as well as a Cheese Board and Knife.

About Cabot Cheese: Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit, with the timeless values a personal commitment to quality that comes from being 100% owned by their farm families. Cabot is a cooperative owned and operated by their members, dairy farmers and their families throughout New England and Upstate New York. Cabot products include Cheese, Yogurt, Dips, Butter and Whipped Cream.

Prize #3: Dixie Crystals is giving one winner a Wilton Master Tip Decorating Kit along with a 4lb bag of Granulated Sugar, 2lb bag of Powdered Sugar and 2lb bag of Light Brown Sugar.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #4: California Walnuts is giving one winner a Classic Series 4.5-Quart Tilt-Head Stand Mixer in white.

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers. More than 99% of the walnuts in U.S. are grown in the fertile soils of California’s Central Valley. Internationally, California walnuts supply three-quarters of the world’s walnut trade. Sustainability is important to the California walnut industry. The California Walnut Board has supported sustainable growing practices through its production research program for over 20 years.

Prize #5: Le Creuset is giving one winner a set of their new Revolution® Bi-Material Utensils. The pliable combination of flexible silicone and rigid glass-filled nylon allows Revolution cooking utensils to conform to the edges of pots and pans, making it easy to stir, scoop and serve your favorite chili recipe to family and friends.

About Le Creuset: Respect for tradition and authenticity has been Le Creuset’s guiding principle since 1925, yet our innovative designs and exceptional quality ensure that we remain relevant today. The Le Creuset signature color, Flame, was born in this first piece. With their new ability to pigment the enamel glaze, Desaegher and Aubecq modeled their first color after the intense orange hue of molten cast iron inside a cauldron (“creuset” in French). We still manufacture our cast iron in the original foundry, with each piece passing through the hands of 15 skilled artisans to ensure flawless perfection. With the consistent qualities of authenticity, originality and innovation, Le Creuset maintains a connection to both heritage and modernity.

Prize #6: KitchenAid is giving one winner a Maximum Extraction Juicer. The KitchenAid® Maximum Extraction Juicer (slow juicer) gives you more juice with less prep work, featuring a patented two-stage blade and auger system and wide chute. This juicer also comes with 3 pulp screens for low pulp, high pulp and sauces. Perfect for hard, soft or leafy fruits and vegetables.

About KitchenAid: In 1919 our iconic Stand Mixer was born. And from that stemmed an entire kitchen of high-performance appliances-all created with the same attention to detail, quality craftsmanship, versatile technology and timeless design. As the only appliance brand that only makes things for the kitchen, we continue to keep pushing the limits with our products so you can keep doing the same with everything you create. So, here’s to you, your kitchen and the delicious world that surrounds us all.

Prize #7: Nielsen-Massey is giving one winner 2-oz bottles of their entire line of flavor extracts: Pure Almond Extract, Pure Lemon Extract, Pure Orange Extract, Pure Chocolate Extract, Pure Coffee Extract, Pure Peppermint Extract, Rose Water and Orange Blossom Water.

About Nielsen-Massey: Nielsen-Massey has been crafting world-class vanillas and flavors since 1907. It is still a family owned business today and focuses on quality and its customers. Nielsen-Massey uses a cold extraction process for making its vanillas, which preserves more than 300 distinctive flavor compounds present in vanilla beans. Nielsen-Massey product can be purchased at Williams-Sonoma and all of their products are gluten-free, allergen-free, GMO-free and Kosher. Nielsen-Massey also has a line of organic vanillas available as well.

Prize #8: Pacari Premium Organic Chocolate is giving one winner a gift box which includes: 8 bars (3 Single Region Bars, 1 Raw 70% (multi-award winner), 4 Andean Flavors Collection Bars (Salt and Nibs, Lemongrass (award winner), Merken and Andean Blueberry, 2 chocolate covered boxes: 1 Banana and 1 Goldenberries (award winner), and Dry Cacao Beans.

About Pacari Chocolate: Pacari Chocolate is a line of premium organic chocolate and is the first single-origin organic chocolate entirely made in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience. All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. We partner directly with over 3000 small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. The founders and owners are a young couple that around 10 years ago started with a vision of making the best organic chocolate at the source of the best cacao in the world and paying the farmers that grow it twice market prices.

Prize #9: Stonyfield Organic is giving one winner a Shirt, $40 in coupons, Cookbook, Mason Jar and Measuring Cups.

About Stonyfield Organic: Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a nonprofit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and food production healthy, and help protect the environment. They began selling yogurt made without the use of toxic persistent pesticides or chemical fertilizers. The yogurt was a hit and Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people and the planet than their school could. Today, our organic yogurts, smoothies, soy yogurts, frozen yogurts, milk and cream are sold in supermarkets, natural food stores and colleges across the country. And we make all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs. We’re still located right here in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres. We’ve also pioneered planet-friendly business practices—from offsetting our yogurt works’ emissions, to making yogurt cups from plants instead of petroleum, to making our own renewable energy, and much more. Our old organic farming school is just a memory. But the thought and passion that started it in the first place have only grown stronger, and we’ve never stopped working for healthy food, healthy people and a healthy planet.

Prize #10: Woot Froot is giving one winner a Cuisinart Griddle Panini and Sandwich Maker, a Hamilton Beach Smoothie Blender and fresh Woot Froot. Peaches, pears, nectarines and grapes are the perfect addition to almost any meal to help jazz up your routine dishes and flavors—whether it’s in a pear, ham and grilled cheese Panini, nectarine margarita or grilled peaches or just a plain old snack. But to get you cooking these kitchen appliances will help you get a head start on your dinner menus! We’ll even throw in some Woot Froot packages too! #WootWoot

About Woot Froot: The story of Woot Froot began 25 years ago, when owner Kim Gaarde (Mama Woot) was growing and selling nearly every variety of peach and nectarine to places near and far. But that all changed when 10 years ago, she wondered why no one had started selling fresh cut peaches and nectarines. After many years of research, trial and error – not to mention naysayers, Woot Froot freshly sliced peaches and nectarines was finally created! Over 500 varieties of peaches were tested for flavor and texture to ensure that you received that “bite right flavor”! In fact, many people believe the softness equates ripeness. Not true at all. We have a special formula that is just the right firmness and brix (sugar) to get great consistent flavor without getting puree in a bag. Woot Froot is a woman-owned, family business. Along with peaches and nectarines, Woot Froot also offers freshly sliced pears and de-stemmed red grapes year round! Peaches and nectarines are available June – October while in season. Woot Froot sliced peaches and nectarines will stay ready to eat for a whopping 21 days in your fridge! And even better, they use all natural ingredients and preservatives to ensure that your fruit stays flavorful and fresh from day 1 to day 18.

Prize #11: Grimmway Farms, Cal-Organic and True Juice is giving one winner a Ninja Professional Blender with food processor and single serve blender, assortment of True Organic Juice Blends, and a package of Grimmway Carrots and Cal-Organic veggies. Grimmway carrots and Cal-Organic veggies are enjoyed fresh and whole, or as part of a delicious smoothie – which is why we thought you’d love the Ninja blender to help you make some! Don’t trust your own culinary skills to make your own juices and smoothies?! We decided to throw in some of our own True Juices for you to try as well!

About Grimmway Farms, Cal-Organic & True Juice: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted the seed that would blossom into today’s Grimmway Farms. Grimmway Farms began growing carrots back in 1971! Today, Grimmway Farms has become the largest grower, producer and shipper of carrots in the world! Not only does Grimmway Farms play a part in every meal—breakfast, lunch, dinner and snacks—but they also play an essential part in the health of growing children and active adults. Bringing Grimmway home to your family means bringing home the best in produce and the best for their health! Join Grimmway’s Twitter parties and conversations by following the hashtag #JustCrunchEm! Sustainability is in our DNA. From using all parts of the carrot, having a full organic line and using our own veggies to make juice, we believe taking care of the environment is part of taking care of you. Cal-Organic Farms is a large part of our farm where we grow over 40 fruits and veggies from kale and potatoes to blueberries and watermelons. True Juice is just that – juice that’s truly organic, sustainably grown, and delicious with products from our own farms. Although the flavor names might be hard to pronounce, they’re full of simple ingredients – like Bananaberry Crush with strawberries, kiwi, banana, beets, carrots and apples! Try all of our great flavors – BananaBerry Crush, Pure Carrot, Wild Berry Blend, Bunched Greens, Blended Blue and Tropical Mango.

Prize #12: Vidalia Onions is giving one winner an OXO SoftWorks Handheld Mandoline Slicer, Vidalia Sweet Onion Cookers, Vollrath 8″ Stainless Steel Non-stick Fry Pan, Weber Style Grill Vegetable Basket and fresh Vidalia Onions. Since Vidalia onions are such a versatile item to cook with, we thought setting you up with a few appliances to help explore different cooking styles would be a perfect way to introduce you to Vidalia onions! Slice them, dice them, cook them, sauté them or grill them – any way is delicious! We’ll even throw in a bag of Vidalia’s for you to get cooking with!

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow in 13 counties in Georgia! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty! In 1990, Vidalia onions became the official state vegetable of Georgia! Vidalia onions are a great source of Vitamin C, and are also fat free, cholesterol free and sodium free! In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Each year, approximately 5-million, 40-pound boxes are shipped out around the country. Now that’s a lot of onions!

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Follow Love & Confections | Terri T. Miller’s board #BrunchWeek 2015 on Pinterest.

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. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Oh My Yog! #StonyfieldBlogger

May 1, 2015

Creamy, smooth, and delicious. Oh My Yog! is Stonyfield’s new Trilayer Organic Yogurt.

Stonyfield’s new Oh My Yog! is made of three different layers – a cream top layer, followed by a honey-infused whole milk yogurt and then an extra deep layer of either fruit or vanilla at the bottom. There are 6 delectable flavors to choose from in this new line: wild Quebec blueberry apple cinnamon, gingered pear, orange cranberry, Madagascar vanilla bean and Pacific coast strawberry.

You can use the Stonyfield Product Locator to find Oh My Yog! in a store close to you. Since it is so new, your store might not have every flavor in stock, but don’t panic, just ask your grocery dairy manager to see if they can get Oh My Yog! As a fun fact, each Stonyfield Oh My Yog! has a removable cardboard wrapper so you can read some “Oh My Yog! Moments”.

My local store had the wild Quebec blueberry, Madagascar vanilla bean and Pacific coast strawberry so far. Of those three, the vanilla is my top choice. I have a thing for vanilla… and looking at all those little vanilla seeds is pure perfection! I can’t wait to try them all and I hope you do too!

Let’s connect! Follow me on {Pinterest} {Facebook} {Twitter} {Instagram}

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.

MARVEL’s The Avengers: Age of Ultron Party #AvengersUnite #CollectiveBias

April 24, 2015

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

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

MARVEL’s The Avengers: Age of Ultron opens in theaters in one week and I am SO excited for it. Before Toddler L&C was in the picture, I was definitely one of those waiting in line to see a midnight movie on opening night kind of girls. Now, it’s a bit different and I may not get to see the midnight showing, but you better believe I will be there opening weekend.

I wasn’t a big comic book fan growing up, and it wasn’t until Mr. L&C, my then boyfriend, got me hooked on all things MARVEL. He worked at a comic book store, regularly read comics and we shared our love of the MARVEL movies: Iron Man 1, 2 & 3, Thor & Thor: The Dark World, The Incredible Hulk, Captain America: The First Avenger & Captain America: The Winter Soldier and The Avengers.

To celebrate the upcoming movie, I hosted a MARVEL’s The Avengers: Age of Ultron party and was able to purchase my party items at Walmart. My friends and I are kids at heart, so they definitely loved dressing up in the MARVEL masks and accessories.

Don’t forget to check out Super Heroes Assemble which is available in the iTunes and Google Play store! With Super Heroes Assemble, turn your phone into a portal to exclusive Marvel’s Avengers: Age of Ultron content. Keep up to date with the latest movie and behind-the-scenes action. Plus, scan Avengers displays at Walmart and Walmart.com to become your favorite Avenger, explore a Hulkbuster training facility in a cool 360 degree interactive space and to bring Marvel’s Avengers: Age of Ultron characters to life with augmented reality.

Even Baby L&C, who wore the Hulk’s signature colors, got in on the fun and loved playing with Thor’s Hammer. Mr. L&C dressed like Captain America, and I wore Iron Man’s signature red and golden yellow colors.

I wanted to create something original for my party and thought a fun backdrop would be great. Mr. L&C and I created a color-blocked wall featuring the MARVEL heroes. We used their signature colors, logos, emblems and pictures and it turned out awesome!

The squares are 12×12 scrapbook paper that I attached print-outs to with double-sided tape. Those squares were then arranged and taped from behind using packing tape. This backdrop is so awesome, I think we are going to keep it hanging up for a while!

Food is always a huge part of my parties – I’m Italian and love to feed people! I used some Avengers party plates and cups we found at Walmart, which went perfectly with all the decorations. We had subs, pasta salad and veggies with hummus. The real treats were the Captain America Gelatin Dessert Cups, Hero Cupcakes, and Hulk Punch.

The dessert cups are perfect for a MARVEL party and can also be used for a patriotic party for Memorial Day or the Fourth of July. The Hero Cupcakes were a mix of chocolate and vanilla, and the frosting was colored like Captain America (red, white and blue), Iron Man (red and yellow) and the Hulk (green and purple).

The Hulk Punch had the perfect green glow for my MARVEL party. It tasted delicious and has Ginger Ale, Pineapple Juice and Lime Drink Mix in it.

Most of our friends had seen the Iron Man and Thor movies, so we opted to watch Captain America: The Winter Soldier. Of course, we had to have snack food, so I purchased some Avengers branded Dr. Pepper Cherry, Cheez-Its, Doritos and Kellogg’s Fruit Snacks.

Everyone enjoyed the food and movie. We all can’t wait to see the new MARVEL’s The Avengers: Age of Ultron in theaters on May 1st!

I have showed you how we are preparing for MARVEL’s The Avengers: Age of Ultron release with my party plan! What are you planning to do with your friends and family?

Captain America Gelatin Dessert Cups
A Love and Confections original recipe
Click here for a printable recipe
Yield: 25-30 mini dessert cups

Captain America Gelatin Dessert Cup Ingredients:
– 1-3 ounce box Berry Blue Gelatin Dessert
– 6-8 ounces Whipped Topping
– 1-3 ounce box Cherry Gelatin Dessert
– Plastic Dessert cups

Captain America Gelatin Dessert Cup Directions:
1. Prepare the Berry Blue Gelatin Dessert according to the package directions. Divide it evenly among 25-30 small dessert cups using a small ladle. Let it set in the refrigerator a minimum of 3 hours.
2. Place whipped Topping into a piping bag and pipe a thin layer on top of the solid blue gelatin in the dessert cups. Using a spoon or small offset spatula, smooth the layer so it completely covers the bottom blue layer and there are not holes. Freeze the dessert cups for 1 hour, or until the Whipped Topping is firm.
3. Prepare the Cherry Gelatin Dessert according to the package directions. Carefully divide it evenly among the dessert cups using a small ladle. Let it set in the refrigerator a minimum of 3 hours before serving. Enjoy!

Hulk Punch
Adapted from Betty Crocker
Click here for a printable recipe
recipe can be doubled for larger parties

Hulk Punch Ingredients:
– 1 cup Granulated Sugar
– 1 package Lime-Flavored Unsweetened Drink Mix (.13 oz)
– 4 cups warm Water
– 23 ounces Pineapple Juice
– 2 cups chilled Ginger Ale

Hulk Punch Directions:
1. In a large pitcher, stir together the Sugar and Lime Drink Mix. Add in the warm water and stir until the sugar is completely dissolved.
2. Add in the Pineapple Juice and Ginger Ale and stir to combine. Chill for at least 3 hours before serving. If necessary, stir again right before serving.

Until next time,
LOVE & CONFECTIONS!

Thank you David, Jessica, Doug, Theresa, Josh, Tyler, Jordan and Laura for joining in on the fun – hope you had a blast celebrating The Avengers with me!

One-Pot Sausage, Spinach, Chard and Kale Pasta #HillshireSausage #Spon

April 23, 2015

#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.

One-Pot Sausage, Spinach, Chard and Kale Pasta is easy to prepare, delicious and quick to clean up – perfect for a weeknight meal!

One-Pot Sausage, Spinach, Chard and Kale Pasta from LoveandConfections.com #HillshireSausage

One-Pot meals are great for a busy weeknight, especially if you have a family to feed. Lately, Toddler L&C has been getting into everything and always wants to be right underfoot. It gets a bit difficult to make dinner when there is a 16-month old sitting on your feet in front of the stove. This one-pot meal is made in under 30 minutes, tastes delicious, and gives me more time to play with the Toddler.

I like to vary our weeknight meals. We usually have some form of Mexican or Hispanic dishes every 7-10 days. Tacos, Enchiladas, Black Beans & Rice, an a bunch of different meals are always on our menu. I also keep chicken breasts, cutlets and tenderloins in the freezer to have on hand. Sometimes, though, I forget to thaw them and get in a rut when it’s close to dinner-making time. I like having Hillshire Farms Smoked Sausage on hand in the refrigerator, because it helps me make a quick meal without worrying about thawing some protein.

Mr. L&C loved this dish! He loves almost any kind of sausage: Italian, Kielbasa, Smoked, Breakfast. You name it, he’ll eat it. The Hillshire Farm Smoked Sausage has a great flavor and complemented the greens perfectly. I gave it a little twist by adding some Grape Tomatoes to the pasta. The dish was so flavorful and when topped with some freshly grated Parmesan Cheese makes it out-of-this-world. Don’t forget to check out Sausage So Simple for more recipe inspiration.

One-Pot Sausage, Spinach, Chard and Kale Pasta
Adapted from Kevin & Amanda
Click here for a printable recipe
Yield: 4 servings

One-Pot Sausage, Spinach, Chard and Kale Pasta Ingredients:
– 1-2 tablespoons Olive Oil
– 1 & 1/4 cup diced Sweet Onion
– 1-14 ounce Hillshire Farm Smoked Sausage
– 1 teaspoon minced Garlic
– 2 cups Chicken Broth, low-sodium
– 1/2 cup Heavy Cream
– 8 ounces Mezze Penne Pasta
– 1/2 teaspoon ground Black Pepper
– 30 Grape Tomatoes, halved
– 1-5 ounce bag of Baby Spinach, Chard and Kale Salad Mix
– Parmesan Cheese, optional topping

One-Pot Sausage, Spinach, Chard and Kale Pasta Directions:
1. Place Olive Oil in a medium-large skillet with high sides and heat on medium-high. Place Onions and Sausage in skillet and cook until the onions are light brown. Add in the Garlic and cook, while stirring, for half a minute.
2. Add in Chicken Broth, Heavy Cream, Pasta, Pepper, Tomatoes and Spinach-Chard-Kale Mix. Stir to combine, making sure the pasta is submerged in the liquid. Bring it to a boil, then cook, covered, on low for 15 minutes or until the pasta is tender. Remove from heat, remove lid, and let it sit for a minute before serving. Top with Parmesan Cheese. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Overnight Chocolate Chia Protein Oatmeal

April 22, 2015

Overnight Chocolate Chia Protein Oatmeal is an easy and delicious way to start your day. With 4 simple ingredients you have a protein-packed breakfast or snack waiting for you!

This post is sponsored by Premiere Protein. All opinions are my own.

Overnight Chocolate Chia Protein Oatmeal from LoveandConfections.com #MyGoodEnergy #TeamPremier #ad

I didn’t used to eat breakfast much while in high school or college. I either grabbed a small bite while on my way to school or skipped it altogether. Eating breakfast really is the best way to start your day. I now love eating breakfast, especially since Toddler L&C and I eat together every day.

I love making new and different breakfast items and while I do like oatmeal, it’s in the upper 80s at least every day, so hot oatmeal for breakfast is out of the question. That’s where overnight oatmeal comes in. Overnight oatmeal is a new-to-me concept and I am head-over-heels in love with it. You can make any flavor combinations and they are absolutely delicious. I added Chia Seeds to my oatmeal because of all the great benefits from them as well.

Premier Protein sent me some of their shakes and I knew it would be the perfect addition to my morning oatmeal. Premier Protein has 30 grams of protein – including all the essential amino acids, 160 calories, 1 gram of sugar, 24 vitamins and minerals, is low fat, and an excellent source of calcium. To find out more about Premier Protein and all their products, click here.

You might be skeptical, like I am when trying most protein shakes, because some of them have a lot of sugar, taste chalky, and don’t have as much protein as you would like. Premiere Protein blew me away – it tastes great. Mr. L&C has been running with a friend and helping him train for Tough Mudder Florida 2015. He took one of the Premier Protein shakes and was really surprised that it tasted that good and had more protein than what he had been drinking after his runs.

The Vanilla Protein Shake and Chocolate Protein Shake are great on their own, and even better in smoothies and overnight oatmeal. I haven’t tried the Strawberries ‘n Cream or Mixed Berry Shakes, but I bet they are just as delicious! I can’t wait to create some more overnight oatmeal creations and smoothies.

Premier Protein also sent me some Chocolate Peanut Butter Bars to try out as well. They have 11 different flavors including Dark Chocolate Mint, Double Chocolate Crunch, Peanut Butter Crunch, White Fudge Raspberry, Yogurt Peanut Crunch, Chocolate Caramel Fiber, Chocolate Mint Fiber, Cookies ‘n Cream Fiber, Honey Caramel Fiber and Peanut Butter Caramel Fiber. Don’t they sound delicious and certainly not like those other protein bars? Don’t forget to join the Team Premier Advocate Program!

Overnight Chocolate Chia Protein Oatmeal
A Love and Confections original recipe
Click here for a printable link
Yield: 2 servings

Overnight Chocolate Chia Protein Oatmeal Ingredients:
– 1 cup Old Fashioned Rolled Oats
– 3 tablespoons Black Chia Seeds
– 11 ounces Premier Protein Chocolate Shake
– 1 teaspoon Vanilla Extract

Overnight Chocolate Chia Protein Oatmeal Directions:
1. Place all ingredients in a medium bowl and whisk together until combined. Cover with plastic wrap and set in refrigerator overnight. Once ready, you can eat it cold, or microwave it to take the chill off. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Chocolate Tres Leches #FWCon

April 16, 2015

Chocolate Tres Leches is a delicious spin on the classic dessert. Moist chocolate cake is soaked with three different milks, topped with whipped cream and garnished with chocolate curls – chocolate perfection!

Chocolate Tres Leches from LoveandConfections.com

While I do like cake, it isn’t always my first choice for desserts. I have made my fair share of all different types of desserts: tarts, bread puddings, ice creams, etc. I often make cake, but my weakness tends to be frozen sweets. This cake, on the other hand, is one that I gravitate toward. I love how moist it is and it’s the perfect amount of sweetness. This recipe is great as a large cake, or you can even make it into individual servings.

I put my own spin on the traditional tres leches and made a Chocolate Tres Leches for the Dixie Crystals Chocolate Dessert Recipe Contest for this year’s Food & Wine Conference. The Food & Wine Conference is a 3-day event at the beautiful Rosen Shingle Creek Resort and Spa, here in Orlando, Florida. Food Bloggers, Chefs, Business Owners, Brands and Media Professionals all gather for sessions, demonstrations, food, wine and fun.

I had an incredible time at last year’s Food & Wine Conference. I learned so much and am extremely excited about this year’s conference as well. We would love to have you join us, too! You can use the promotional code FWC15millt for a $50 discount off the full conference pass. Please be sure to follow and like the Food & Wine Conference on Facebook, Pinterest, Twitter, and Google+ to keep up-to-date on all conference happenings, announcements and updates.

Register for the Food & Wine Conference here and don’t forget to use FWC15millt for a $50 discount off the full conference pass.

Chocolate Tres Leches
A Love and Confections original recipe
Click here for a printable recipe

Chocolate Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
– 4 large Eggs, room temperature
– 1 cup Greek Yogurt
– 6 ounces Semisweet Chocolate, melted
– 2 teaspoons Madagascar Vanilla Extract
– 2 cups Unbleached All-Purpose Flour
– 1 tablespoon Baking Powder
– 1 teaspoon Baking Soda
– 3 tablespoons Cocoa Powder
– 1 teaspoon Espresso Powder
– 1/2 teaspoon Salt
– 1/2 cup Vegetable Oil

For the Milk Mixture:
– 12 ounces Evaporated Milk
– 14 ounces Sweetened Condensed Milk
– 8 ounces Half & Half

For the Topping:
– 1 & 1/2 cups Heavy Cream, very cold
– 2 cups Dixie Crystals Powdered Sugar, sifted
– 1 teaspoon Tahitian Vanilla Extract
– Chocolate Curls for garnish (optional)

Chocolate Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside. If using individual ramekins, prepare those with baking spray and set aside on a sheet tray with sides.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Greek Yogurt, Melted Chocolate and Vanilla Extract and mix to combine.
3. In a medium bowl, whisk together the Flour, Baking Powder, Baking Soda, Cocoa Powder, Espresso Powder and Salt. Add it into the liquid mixture, while on low, alternating with the Vegetable Oil.
4. Pour batter into prepared pan or ramekins and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while the cake cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk and Half & Half together. With skewers, poke holes all over the cake, making sure you go all the way through to the bottom of the pan. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot of milk, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 6 hours, preferably overnight.
6. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer into the freezer*. Whip the Heavy Cream on medium-high, until it starts to thicken and form soft peaks. Add in the Vanilla Extract and combine. Slowly add in the Powdered Sugar while the mixer is on low. Once it is incorporated, mix on high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula.** Sprinkle the top with Chocolate Curls. Enjoy!

*Heavy Cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.
**The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. If not serving immediately, store in the refrigerator and do not put the Chocolate Curls on until right before serving.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Dixie Crystals Chocolate Dessert Recipe Contest. The Dixie Crystals Chocolate Dessert Recipe Contest runs from March 30, 2015-April 17, 2015. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.

Slow Cooker Barbecue Ribs, Hushpuppies and #Giveaway

April 13, 2015

Slow Cooker Barbecue Ribs are moist, delicious and easy for any night of the week. Easy to bake Hushpuppies are a perfect side dish, plus enter my giveaway for $50 Visa Gift Card.

Slow Cooker Barbecue Ribs from LoveandConfections.com

Barbecue Ribs are absolutely delicious! Homemade ribs are easier than you think and you don’t have to go out to a restaurant to enjoy that fall-off-the-bone goodness. These babies were one of the things I wasn’t allowed to have when I was younger because of braces. My parents sometimes gave me “contraband ribs” but not often. I love cooking these ribs, because the house smells absolutely delicious. You can’t have ribs without some amazing side dishes too, like macaroni ‘n cheese or hushpuppies!

I had never tried hushpuppies until my parents moved to North Carolina. We really didn’t have them available while growing up in Miami. Hushpuppies were a completely new food to me, and I had to try them to see what they were all about. My parents took me to their local restaurant that serves barbecue, fried chicken, Brunswick stew and hushpuppies. I instantly fell in love with them. Every time I visited my parents, I requested we go for some Brunswick Stew and Hushpuppies. I loved them so much, I even had them at Mr. L&C and my rehearsal dinner.

Fast forward a couple years and I had a “moment“. You know, one of those, I know what I’m thinking but can’t articulate it properly moments. Well, I wanted some hushpuppies to go along with lunch and didn’t actually say I wanted hushpuppies, just that I wanted to go to a certain restaurant. My family and I headed to this restaurant and as soon as we arrived and I saw the menu, my heart sank. I had my “moment” and mixed up the restaurant names, so we went somewhere that hushpuppies weren’t on the menu. It was also across town, so we couldn’t drive and get some hushpuppies. I learned my lesson, and my family still jokes with me about it anytime I want some hushpuppies.

Photo from Savannah Classics

Lucky for me, and for you, you can find hushpuppies in the frozen section of your grocery store. Yay! I can now easily bake them at home. Don’t forget to save some of that barbecue sauce for dipping the hushpuppies too! If you would like to try some Savannah Classics Original, Sweet Corn, or Jalepeno Hushpuppies yourself, enter for a chance to win a $50 Visa Gift Card below. Also, please visit their Facebook page for coupon offers to “Get Pupped”!

a Rafflecopter giveaway

Slow Cooker Barbecue Ribs
A Love and Confection original recipe
Click here for a printable recipe

Slow Cooker Barbecue Rib Ingredients:
– 1-2 slabs of Baby Back Ribs
– 1-2 cups of Barbecue Sauce

Slow Cooker Barbecue Rib Directions:
1. Place Ribs into the slow cooker, standing on their ends. If necessary cut slabs into smaller pieces to fit inside. Pour 1/2 cup of Barbecue Sauce over ribs, cover and cook on low for 8-10 hours, flipping halfway through, and adding another 1/2 cup of Barbecue Sauce.
2. Heat oven to 350F. Carefully place ribs onto foil-lined baking sheets with sides. Brush on 1/2-1 cup of the remaining barbecue sauce and bake for 10-15 minutes, until you have a nice, caramelized crust on top. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was provided with samples of Savannah Classics Hushpuppies. Savannah Classics is providing the gift card for giveaway free of charge. All opinions are my own. Savannah Classics is located in Savannah, Tennessee and available in the freezer aisle of your local grocery store in 21 states.