Archives for 2015

Strawberry Daiquiri Pie for #PiDay

Strawberry Daiquiri Pie is a family favorite – easy to make and full of flavor!

Strawberry Daiquiri Pie from LoveandConfections.com


Welcome to Pi(e) Day! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

Strawberry Daiquiri Pie from LoveandConfections.com

[Nerd Alert] I have a huge love of Pi. Don’t ask me why, it might be my competitive nature. When I was in high school, one of our teachers knew 45 decimals of Pi. I decided to try and learn more to beat his number. To help me learn, I created a Pi Necklace, where every color bead represented a digit 0 through 9. (example, red=0, white=1…) I learned new digits of Pi in sets of three and every time I learned new numbers, I added to my necklace. I made my necklace over the course of a few weeks.

Strawberry Daiquiri Pie from LoveandConfections.com

We decided to host Pi Day at school and have a bake sale of nothing but pies. I don’t know how we managed it, but we thought it would be fun to pie teachers in the face and were surprised a few of them said yes. It was quite entertaining being able to smash a whipped cream pie into your teacher’s face. I had finished memorizing Pi and did, in fact, beat the number of my teacher. I know 56 decimals of Pi by memory and can recite them still to this day.

Strawberry Daiquiri Pie from LoveandConfections.com

For Pi Day, I decided to make one of my all-time favorite pie recipes, one that my Grandmother used to make for me (minus the alcohol). I always loved the smell of this pie because the strawberry scent permeates the house. It isn’t from scratch, it uses a pre-made pie shell, but that’s how she did it and that’s how I intend to keep it. Whenever I think about this pie I think about her and wish she were here to have a slice with me.

Strawberry Daiquiri Pie from LoveandConfections.com



Strawberry Daiquiri Pie
Adapted from Bacardi
Click here for a printable recipe

Strawberry Daiquiri Pie Ingredients:
– 1-3 ounce box of Cook & Serve Vanilla Pudding & Pie Filling
– 1-3 ounce box of Strawberry Gelatin Dessert
– 1/2 cup Granulated Sugar
– 2 large Eggs
– 2 & 1/2 cups Water, divided
– 1/2 cup Dark Rum (optional)
– 8 ounces Whipped Topping, thawed and divided
– 2 prepared Graham Cracker Pie Crusts or 1 Extra-Serving Graham Cracker Pie Crust*
– Strawberries for garnish (optional)

Strawberry Daiquiri Pie Directions:
1. In a medium saucepan, combine the Vanilla Pudding, Strawberry Gelatin, Granulated Sugar, Eggs and 1/2 cup of the Water. Whisk to combine. Over medium heat, whisk in the remaining Water and bring to a full boil.
2. Take off the heat and using a sieve, strain into a clean bowl to insure no overcooked egg gets in your pie. Whisk in the Dark Rum and refrigerate for 1.5 hours.
3. Once chilled, fold in 6 ounces of Whipped Topping. If it is not smooth, you can lightly whisk the mixture. Pour into the prepared Pie Crust and refrigerate until set.
4. Garnish with remaining Whipped Topping and sliced Strawberries and enjoy!

*If you use the Extra-Serving Pie Crust, not all the filling will fit and you will need to place the rest in a small container to refrigerate.

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Enjoy a slice from the Pi(e) Day Bloggers:

Meyer Lemon Curd

Meyer Lemon Curd is slightly tart, deliciously sweet and all around perfect to brighten your day.
Meyer Lemon Curd from LoveandConfections.com


While some people have snow still on the ground, here in Florida, Spring has arrived and it has been pretty nice for the past week. We are actually in the upper-80’s right now and with the time change there are sure to be lots evening walks and grilling outside often.

Meyer Lemon Curd from LoveandConfections.com

When I think of Spring, the color yellow comes to mind. One of my favorite bright, flavorful and yellow fruits are lemons – perfect for Spring! I absolutely love curds, like my Key Lime Curd, that I use in ice cream. Lemon Meringue Pie Ice Cream is divine! There is just something magical about whisking eggs and lemon juice… my mouth is watering just thinking about it.

Meyer Lemon Curd from LoveandConfections.com

I can just eat lemon curd with a spoon, it’s that good. I also add it to my breakfasts and desserts. Lemon Blueberry Parfaits are a great way to start your day, and Lemon Meringue Tartlets are the perfect after dinner treat. I can’t wait to share with you what I created with this batch of curd – for that you’ll have to tune into next week!

Meyer Lemon Curd from LoveandConfections.com

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Meyer Lemon Curd
A Love and Confection original recipe
Click here for a printable recipe

Meyer Lemon Curd Ingredients:
– 100 grams Meyer Lemon Juice
– 62.5 grams Unsalted Butter, room temperature
– 62.5 grams Granulated Sugar (first measurement)
– 62.5 grams Granulated Sugar (second measurement)
– 12.5 grams Corn Starch
– 150 grams large Eggs

Meyer Lemon Curd Directions:
1. In a medium saucepan, combine the Meyer 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 onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled.

Until next time,
LOVE & CONFECTIONS!

Chocolate Covered Espresso Bean Bark

Chocolate Covered Espresso Bean Bark is an easy and luscious treat, 
perfect for a quick, sweet snack or indulgent dessert!

Chocolate Covered Espresso Bean Bark for #SundaySupper


Welcome to a Beantastic #SundaySupper! I was debating on what to make for this week’s theme. Originally black beans were what I was leaning toward, but there were a few black bean desserts already being made. I recently hosted Vanilla Week, so I didn’t want to focus on the vanilla bean. Then, a “light-bulb moment” happened – you know in cartoons, when the character gets a brilliant idea and a light-bulb pops up over his head – yeah, I have those moments…

Chocolate Covered Espresso Bean Bark for #SundaySupper

Coffee! or more precisely, Espresso Beans! I love treating myself to a little package of Chocolate Covered Espresso Bits from my local supermarket. They’re the perfect amount of chocolate and espresso flavor packed into a little snack. The only thing that could make them even better is more chocolate and espresso.

Chocolate Covered Espresso Bean Bark for #SundaySupper

I used espresso powder to flavor the chocolate and used chopped and whole chocolate covered espresso bits, so you have espresso in every bite. The espresso bits give the bark a nice crunch and I topped it off with a sprinkling of sea salt, because let’s be honest, almost everything is better with a sprinkling of sea salt. I hope you enjoy this easy and delicious recipe!

Chocolate Covered Espresso Bean Bark for #SundaySupper

Chocolate Covered Espresso Bean Bark
A Love and Confections original recipe
Click here for a printable recipe

Chocolate Covered Espresso Bean Bark Ingredients:
– 3/4 cup Chocolate Covered Espresso Bean Bits, divided
– 12 ounces Almond Bark Chocolate Baking Bar
– 1 teaspoon Espresso Powder
– Pinch of Sea Salt

Chocolate Covered Espresso Bean Bark Directions:
1. Prepare a jelly roll pan with a piece of wax paper. Place 1/4 cup of the Espresso Bits into a bowl. Coarsely chop the remaining 1/2 cup of Espresso Bits and place into the same bowl. Mix and set aside.
2. Chop the Almond Bark Baking Bar into pieces and place into a microwave-safe bowl. Heat for 30 seconds, in the microwave, then stir with a spatula. Heat for an additional 30 seconds and stir once again. If necessary, heat for another 15-20 seconds. Stir after each heating and make sure not to over heat or burn the bark. If there are little bits of chocolate still there, stir with a spatula and the heat from the melted chocolate should finish melting the rest.
3. Once the chocolate is completely melted, add in the Espresso Powder and stir. Pour the chocolate onto the prepared wax paper and smooth out with a large offset spatula. Quickly sprinkle on the chopped and whole Espresso Pieces, pressing them into the chocolate slightly, and sprinkle on the Sea Salt. You can refrigerate it until it hardens, but it can also be left out at room temperature. Cut into pieces and enjoy!

Until next time,
LOVE & CONFECTIONS!

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Here are more Sunday Supper Bean Dishes
Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Malted Milk Ball Cupcakes for #BigHero6MovieNight

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigHero6MovieNight #CollectiveBias 

Malted Milk Ball Cupcakes are the perfect treat for a movie night at home – they taste just like the famous concession stand candy!

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad


I love going to the movies and we always enjoy our favorite concession stand candy, drinks and popcorn before grabbing a seat for the show. These days, with a toddler, going to the movies doesn’t happen often. I usually have to wait for movies to come on DVD or Blu-ray. I wasn’t able to see Big Hero 6 while it was in theaters and have waited patiently for it to be released at our local Target for our own movie night at home.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

I always joke that you can tell who parents of little kids are, by when they go shopping. If you happen to be at Target before 10am on a Saturday morning, you can bet that you will see tons of parents with small children in tow. I always go in with a list and it never fails that I come out with more than planned. It’s so much fun roaming around and picking up random things – especially from the seasonal candy and movie aisles!

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

Since we stay home to watch our movies, I wanted to create the same movie experience at home, but with a twist. I LOVE cupcakes and always have fun coming up with new flavors and ideas. My favorite concession stand candies are malted milk balls – so what better candy to make into a cupcake!

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

I have a chocolate cake recipe that I tweaked a bit and added Malted Milk Powder. I baked the cupcakes in wrappers and once they were completely cooled, gathered all my ingredients for the frosting.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

The Malted Milk Pudding Frosting is my favorite part of this cupcake. It tastes just like a malted milk ball! Having a proper piping bag and piping tip make decorating the cupcake a breeze. My go-to tips are usually a large round or large star tip – they create a really pretty topping. Make sure you keep your heavy cream cold and in the refrigerator until you need it – heavy cream whips up better when it is extremely cold.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

Top the frosting with a malted milk ball and pop them into the refrigerator until you are ready to serve.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

Do you stay in or go out to the movies? What is your favorite concession stand treat? I hope you enjoy these cupcakes as much as I did!

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Malted Milk Ball Cupcakes
A Love and Confection original recipe
Click here for a printable recipe
Yield 16-18 cupcakes

Malted Milk Ball Cupcake Ingredients:
– 1 cup Granulated Sugar
– 1 cup plus 2 tablespoons All-Purpose Flour
– 1/3 cup Cocoa Powder
– 1/3 cup Malted Milk Powder
– 1 teaspoon Baking Powder
– 3/4 teaspoon Baking Soda
– 1/2 teaspoon Salt
– 1/2 teaspoon Espresso Powder
– 2 Large Eggs
– 2 teaspoons Vanilla Extract
– 1/2 cup Whole Milk
– 2 tablespoons Vegetable Oil
– 1/2 cup Hot Water

Malted Milk Ball Cupcake Directions:
1. Heat oven to 350F. Line 2 cupcake tins with 16-18 wrappers.
2. In the bowl of your stand mixer, add Granulated Sugar, Flour, Cocoa Powder, Malted Milk Powder, Baking Powder, Baking Soda, Salt and Espresso Powder. Using the paddle attachment, mix until combined.
3. Add in the Eggs and Vanilla Extract and mix together. While the mixer is on, slowly add the Milk, Vegetable Oil and Hot Water.
4. Using a scoop or measuring spoon, fill the cupcake wrappers half full. The batter rises quite a bit. Bake for 18-22 minutes, or until the cupcakes spring back when touched or a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the tin, then place then on a rack to cool completely before frosting.

Malted Milk Pudding Frosting Ingredients:
– 2 & 1/4 cups Heavy Cream – keep cold and in the refrigerator until needed
– 1/2 cup Powdered Sugar
– 1 cup Malted Milk Powder
– 1 3.9 ounce Instant Chocolate Pudding Package
– 1 teaspoon Vanilla Extract
– Malted Milk Balls for decoration

Malted Milk Pudding Frosting Directions:
1. Measure the Heavy Cream and place it in the metal stand mixing bowl. Keep the mixing bowl and metal whip attachment in the refrigerator 20 minutes before making the frosting – cold cream whips up better.
2. Sift the Powdered Sugar, Malted Milk Powder and Instant Chocolate Pudding onto a sheet of wax or parchment paper, to easily pour into the whipped cream.
3. Whip the Heavy Cream, starting out slow and gradually increasing to high speed for 1-2 minutes until whipped and fluffy. Do not over-mix the cream.
4. With the mixer on low, add in the sifted dry ingredients, followed by the Vanilla Extract. Once it is combined, whip on high until smooth and fluffy. If not using the frosting immediately, store in the refrigerator for up to a few hours.
5. Fill a piping bag with the frosting and pipe onto your cupcakes. Place a Malted Milk Ball on each cupcake. Cupcakes are best eaten the day they are made, but can be store in an airtight container in the refrigerator overnight.

Until next time,
LOVE & CONFECTIONS!


Raspberry Brie Bites

Raspberry Brie Bites are the perfect appetizer for any red carpet event. With just 3 ingredients and 10 minutes, these sweet, creamy and crunchy appetizers will be the star of your party!

 

Raspberry Brie Bites for #SundaySupper


It’s Oscar night! Roll out the red carpet, get your hair done and put on some heels, because we are going to the Academy Awards. Well, not really, but that would be totally awesome! I love the Oscars and not just because I was a film major in college. Watching movies is one of my favorite pastimes. We had movie nights often when I was growing up and I remember curling up on the couch with a blanket and some kind of snack while we watched a movie as a family.

Raspberry Brie Bites for #SundaySupper

I still curl up on the couch, under a blanket, with some sweet or savory snack and watch movies with Mr. L&C. We love movie dates and always watch the Academy Awards together. Every year we print out a ballot and make a game of trying to guess the winners – Mr. L&C and I are very competitive.

Raspberry Brie Bites for #SundaySupper

Movies are synonymous with popcorn, soda and boxes of candy. I decided to make our Oscar viewing party a little more upscale this year. Raspberry Brie Bites are one of my all-time favorite appetizers and they are so easy to make. You can even drizzle them with a balsamic reduction for a more savory option, or some chocolate sauce to make them sweeter. The possibilities are endless. Grab yourself some champagne, Raspberry Brie Bites and enjoy!

Raspberry Brie Bites

A Love and Confection original recipe
Click here for a printable recipe
Yield: 30

Raspberry Brie Bite Ingredients:
– 2 packages of Mini Phyllo Shells, 30 total
– 1/2 pound Brie
– 5 tablespoons Seedless Raspberry Jam

Raspberry Brie Bite Directions:
1. Heat oven to 350F. Place frozen Phyllo Shells onto baking sheet with sides.
2. Cut rind off of Brie and cube into 1/2 inch pieces. Place one piece in the middle of each Phyllo Shell. Scoop 1/2 teaspoon of Seedless Raspberry Jam into each Phyllo Shell.
3. Bake for 5-8 minutes, or until the cheese is warm and melted. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

 

Vanilla Bean Semifreddo #VanillaWeek

#VanillaWeek has come to an end and I am so happy with all the wonderful Vanilla recipes my Blogging Friends and I have shared with you! 

#VanillaWeek Vanilla Bean Semifreddo from LoveandConfections.com


It’s the last day of #VanillaWeek. What a wonderful week it has been. I loved making all these delicious vanilla dishes for you. If you haven’t already seen them, I hope you will visit my Vanilla Bean White Hot Chocolate, Vanilla Bean Doughnuts, Vanilla Bean Tiramisu, Vanilla Bean Ladyfingers and Vanilla Bean Macarons. Today is the last day to enter, so don’t forget to head on over to my blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers have made some amazing dishes this week and I can’t thank the sponsors enough for providing the prizes.

#VanillaWeek Vanilla Bean Semifreddo from LoveandConfections.com

I am celebrating, not only the end of #VanillaWeek, but also Love and Confections’ birthday. Five years ago yesterday I created Love and Confections on a whim. I wanted to share my love of baking and pastry and what I was working on in culinary school. I fell in love with food photography and the blogging world. I still have so much to learn, but am immensely proud of where I am. I have accomplished a lot in these past five years and I can’t wait to see where the next five years takes me. Thank you to everyone who is a part of the Love and Confections family. I love sharing these recipes and hope you love them too.

#VanillaWeek Vanilla Bean Semifreddo from LoveandConfections.com

Now, onto the recipe… I love ice cream, but didn’t want to pull out the ice cream maker this week, so I decided to do a semifreddo – or translated to “partially frozen” dessert. I am probably going to experiment with my own ratios and flavors soon, but for now, I decided to use Bon Appetit’s version. A lot of times bloggers show only their  best work and don’t tell you about the fails in the kitchen, and believe me, there are some pretty big fails.

#VanillaWeek Vanilla Bean Semifreddo from LoveandConfections.com

In all honesty I thought it would be a good recipe – it’s from Bon Appetit for crying out loud – but it wasn’t. The milk seeped to the bottom, carrying a bunch of vanilla seeds with it, and created an icy vanilla layer that I literally cut off so I could get a good picture. Here is the link for Bon Appetit’s Semifreddo. I did not do the Pistachio and Strawberry layers, and instead just made the Vanilla layer as stated in the recipe. Sometimes you can’t win ’em all. The layer that didn’t separate was absolutely delicious, but I wish it had all the vanilla flavor that seeped out into the bottom. That just motivates me more to create a delicious Vanilla Bean Semifreddo that I will hopefully post soon.

Until next time, 
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Bourbon Vanilla Brownies from Take A Bite Out of Boca
Easy Vanilla Syrup & Vanilla Iced Coffee from Taste Cook Sip
Vanilla Bean Semifreddo from Love and Confections


Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Vanilla Bean White Hot Chocolate #VanillaWeek

Vanilla Bean White Hot Chocolate is simple to make with minimal ingredients. It is an excellent choice for when it’s cold outside and you need something hot to warm you up.

Vanilla Bean White Hot Chocolate from LoveandConfections.com #VanillaWeek


I can’t believe it’s already day 5 of #VanillaWeek!! I hope you enjoyed my Vanilla Bean Doughnuts, Vanilla Bean Tiramisu, Vanilla Bean Ladyfingers and Vanilla Bean Macarons so far. Today I made everyone’s favorite treat – doughnuts! Don’t forget to head on over to my blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs as well. We hope you join us throughout the rest of the week as we share vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Vanilla Bean White Hot Chocolate from LoveandConfections.com #VanillaWeek

Snow is blanketing most of the north, while here in Florida it is in the 60s. While I do love cool weather, I have never lived in an area where it snows, so I don’t know the first thing about it – aside from playing in it on some childhood vacations. I imagine that a lot of people are tired of shoveling, de-icing, commuting to work, etc. That might get my mood down and make me want to just stay inside with a warm fire and hot cup of something delicious.

Vanilla Bean White Hot Chocolate from LoveandConfections.com #VanillaWeek

White Hot Chocolate is definitely one of those go-to treats when the weather gets chilly here. I used to go get my hot chocolate fix from a barista in some shall-not-be-named coffee shop, until I started making my own at home. It is so simple, costs less, and I almost always have all the ingredients on hand.

Vanilla Bean White Hot Chocolate from LoveandConfections.com #VanillaWeek

I decided to amp up the flavor by adding one of my absolute favorite ingredients – Vanilla Bean Paste. I seriously cannot get enough of this stuff! I love seeing all the tiny vanilla seeds spread throughout all the goodies I create. From Vanilla Bean Ice Cream to Pink Vanilla Bean Cupcakes and everything in between, vanilla seeds are amazing. I hope you make yourself a nice hot mug of this delicious hot chocolate, especially if you are snowed in. Sending warm thoughts and don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean White Hot Chocolate from LoveandConfections.com #VanillaWeek



Vanilla Bean White Hot Chocolate
A Love and Confections original recipe
Click here for a printable recipe
Yield: 2 mugs

Vanilla Bean White Hot Chocolate Ingredients:
– 1 & 1/2 cups Half and Half
– 1 cup Whole Milk
– 2 ounces good quality White Chocolate, chopped
– 2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
– 1 tablespoon Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
– Whipped Cream and Sprinkles, optional

Vanilla Bean White Hot Chocolate Directions:
1. In a medium saucepan, heat the Half and Half and Milk until warm.
2. Add in the White Chocolate, Granulated Sugar and Vanilla Bean Paste. Whisk until the chocolate is completely melted and incorporated.
3. Divide between 2 mugs and top with Whipped Cream and Sprinkles. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Vanilla Pineapple Margaritas from Pineapple and Coconut
Tomato-Basil Soup with Vanilla from Take A Bite Out of Boca
Vanilla Bean White Hot Chocolate from Love and Confections
Snickerdoodle Waffles from It’s Yummi

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Vanilla Bean Doughnuts #VanillaWeek

Vanilla Bean Doughnuts are the perfect treat for your sweetheart any day of the year. Vanilla Extract gives it a delicate and delicious flavor while vanilla bean seeds are flecked throughout the doughnut.

Vanilla Bean Doughnut from LoveandConfections.com


It’s day 4 of #VanillaWeek!! I hope you enjoyed my Vanilla Bean Tiramisu, Vanilla Bean Ladyfingers and the Vanilla Bean Macarons so far. Today I made everyone’s favorite treat – doughnuts! Don’t forget to head on over to my blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs as well. We hope you join us throughout the rest of the week as we share vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Vanilla Bean Doughnut from LoveandConfections.com

It doesn’t matter if it’s “doughnut” or “donut”, they are delicious anyway you choose to spell it. I wanted to make some doughnuts for #VanillaWeek, because everyone loves doughnuts. There are so many different ways to make them, baked cake doughnuts, baked yeast doughnuts and fried yeast doughnuts. Heck, you can even make a “Cronut” (croissant-doughnut for those of you who have yet to experience this awesome treat).

Vanilla Bean Doughnut from LoveandConfections.com

I chose to do a baked cake doughnut because lately the less mess and time I spend in the kitchen, the better. Baby L&C, or rather, Toddler L&C is in full toddler mode at the moment. She is so full of energy, very attached to Mommy, and wants to get into everything. Cake doughnuts were an easy way to get my doughnut fix, while not worrying about how much time they would take. The batter is simple and the icing is easy.

Vanilla Bean Doughnut from LoveandConfections.com

I wanted a pop of color, so of course I chose pink since Valentine’s Day is right around the corner. Also, these little heart sprinkles are THE cutest! I want to put them on everything!! They were perfect for my Vanilla Bean Doughnuts and I can’t wait to bake something else to be able to use the sprinkles. You, too, can make these adorable doughnuts at home, especially if you go enter for our big #VanillaWeek giveaway! Enjoy!

Vanilla Bean Doughnuts
A Love and Confections original recipe
Click here for a printable recipe
Yield: 22 Doughnuts

Vanilla Bean Doughnut Ingredients:
– 5 tablespoons Unsalted Butter, room temperature
– 1 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 & 3/4 cups Bob’s Red Mill Cake Flour
– 1 & 1/2 teaspoon Baking Powder
– 1/4 teaspoon Baking Soda
– 1/4 teaspoon Salt
– 2 Eggs, room temperature
– 1 teaspoon Nielsen-Massey Vanilla Extract
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste
– 1/4 cup Vegetable Oil
– 3/4 cup Whole Milk

Vanilla Bean Doughnut Directions:
1. Heat oven to 375F and with baking spray, lightly coat 2 doughnut pans and set aside.
2. With your stand mixer, beat the Butter and Sugar until light and fluffy. While the butter is beating, Sift together the Cake Flour, Baking Powder, Baking Soda, and Salt, and set aside.
3. Scrape down the sides of the bowl with butter. While on low, add in the Eggs one at a time as well as the Vanilla Extract and Vanilla Bean Paste.
4. Alternate adding the dry ingredients and the wet ingredients beginning and ending with the flour mixture. Scrape down the sides of the bowl to insure everything is mixed.
5. Fill a piping bag with half the batter. Pipe the mixture into the doughnut pans, about 1/2 way full. Bake for 9-11 minutes, or until the doughnut is lightly golden and cooked throughout. Let them cool in the pan for a few minutes then turn out onto a rack to cool completely. Ice doughnuts when completely cool. Store in an airtight container for up to 2 days.

Vanilla Icing Ingredients:
– 2 cups Dixie Crystal’s Confectioners’ Sugar
– 1 teaspoon Nielsen-Massey Tahitian Vanilla Extract
– 2-4 tablespoons Whole Milk
– 2-4 drops of Neon Pink Food Coloring
– Sprinkles, optional

Vanilla Icing Directions:
1. In a medium bowl, add the Confectioners’ Sugar, Vanilla Extract and 1 tablespoon of Milk. Whisk to combine. Add milk, 1 tablespoon at a time, until you have reached a good consistency. Add in the Food Coloring, blend, and using a spoon, drizzle onto cooled doughnuts. Garnish with sprinkles and enjoy!

Until next time,
LOVE & CONFECTIONS!


Here are more #VanillaWeek Blogger recipes:

Kahlua Vanilla Cream Soda from Frugal Foodie Mama.

Sparkling Tahitian Vanilla Cupcakes from Pineapple and Coconut.

Raspberry Vanilla Vinaigrette from It’s Yummi
Vanilla Bean Doughnuts from Love and Confections
Vanilla Bean Mascarpone Cheesecake from {i love} my disorganized life

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Vanilla Bean Tiramisu #VanillaWeek

Vanilla Bean Tiramisu is a decadent, rich and creamy dessert, made with homemade ladyfingers, whipped eggs, sugar, coffee, liqueur and mascarpone. It’s sinful and sweet all in one bite!

Vanilla Bean Tiramisu from LoveandConfections.com


Welcome to day 3 of #VanillaWeek! I hope you enjoyed the Vanilla Bean Ladyfingers yesterday and the Vanilla Bean Macarons from Monday. Those Ladyfingers are the key to this delicious recipe today! Check out my intro blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Vanilla Bean Tiramisu from LoveandConfections.com

Mr. L&C is quite popular at his work when I am recipe testing. Since I have so many different desserts, pastries and other goodies I make I often give a lot of it away. His coworkers gladly accept my treats and I love hearing their feedback. This Tiramisu, however, did not make its way to the office. There are very few times when Mr. L&C claims a dessert all for us, and this is one of them. He said, “we’re not sharing this, it’s too good,” and I agree with him.

Vanilla Bean Tiramisu from LoveandConfections.com

Vanilla Bean Tiramisu is light and rich, flavorful but not too forceful – it is the perfect dessert. I absolutely love Homemade Ladyfingers and they are the key to this dish. These delicate little cookies ever so gently soak up a coffee and liqueur mixture that is just right, and are layered between creamy, rich and smooth layers of mascarpone, sugar and whipped eggs.

Vanilla Bean Tiramisu from LoveandConfections.com

The literal translation for Tiramisu is “pick me up” or “lift me up”. Like many different dishes and desserts, there are lots of speculation as to their origin. Tiramisu’s origin is claimed by many different restaurants and chefs in various regions on Italy. My favorite legend, by far, is the raciest – that it was created in a brothel for patrons that needed an energy boost after certain “activities“. Some foods really have a fun history, but back to the Tiramisu. Anyway you look at it, this dish is sure to be a hit in your family and they will be begging you for seconds.  Also, don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean Tiramisu from LoveandConfections.com



Vanilla Bean Tiramisu
A Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Tiramisu Ingredients:
– 6 large Egg Yolks
– 1 cup Dixie Crystals Extra Fine Granulated Sugar
– 8 ounce tub of Mascarpone, room temperature
– 2 tablespoons Nielsen-Massey Vanilla Bean Paste
– 1 & 1/5 cups Heavy Cream
– 2 tablespoons Dixie Crystals Confectioners’ Sugar
– 1/2 cup strong brewed Coffee or Espresso
– 2 tablespoons Coffee Liqueur
– 26-30 Homemade Ladyfingers, plus more if you are doing individual servings
– Cocoa Powder for dusting

Vanilla Bean Tiramisu Directions:
I used an 8×8 glass baking dish for my tiramisu, plus I had enough of the mixture left over to do two individual servings. This dessert needs to sit in the refrigerator preferably overnight, so plan accordingly.
1. Create a double boiler by heating a small pot of water to boiling, making sure that the water cannot touch the bottom of a medium bowl. Turn the heat down to medium. In the bowl, whisk the Egg Yolks and Sugar together over the double boiler for 7-10 minutes, until the mixture is thoroughly warm and the eggs are light and lemon yellow.
2. Strain the mixture into the bowl of your stand mixer, to insure no cooked egg pieces are in the final dessert. Whisk the egg mixture on high for another 5 minutes. While on a low speed, add the Mascarpone and Vanilla Bean Paste and whip until combined. Set aside.
3. In a clean bowl, whip the Heavy Cream and Confectioners’ Sugar together until stiff peaks form, being careful not to over-mix. Gently fold the whipped cream into the egg mixture.
4. In a small flat dish, mix the Coffee and Coffee Liqueur. Create a mini assembly line with the Ladyfingers, coffee and baking dish. Working quickly, dip each Ladyfinger into the coffee on both sides and line on the bottom of the baking dish until the entire bottom is covered. Spoon about half of the Mascarpone filling and smooth it over the Ladyfingers with an offset spatula – making sure the layer does not go above halfway up the dish. Repeat the Ladyfinger layer and another layer of Mascarpone filling, making sure not to go above the lip of the dish. I generally leave a little bit of space so my plastic wrap does not touch the filling. Cover the dish tightly with plastic wrap and refrigerate a minimum of 8 hours, preferably longer.
5. Before serving, dust the top with Cocoa Powder. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Cranberry & Pistachio Pudding Cookies from Take A Bite Out of Boca.
Strawberry Vanilla Smoothies from Life Tastes Good.
Toasted Quinoa Chocolate Bark from Hip Foodie Mom.
Vanilla Bean Panna Cotta from That Skinny Chick Can Bake.
Vanilla Bean Tiramisu from Love and Confections.
Vanilla Butter Shrimp Roll from Taste Cook Sip.

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Vanilla Bean Ladyfingers #VanillaWeek

Homemade Vanilla Bean Ladyfingers are such a treat – perfect pillowy bites that have just the right amount of sweetness and crunch. They are great on their own or in your favorite layered dessert.

Vanilla Bean Ladyfingers from LoveandConfections.com


Welcome to day 2 of #VanillaWeek! I hope you liked my Vanilla Bean Macarons from yesterday. Check out my intro blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Vanilla Bean Ladyfingers from LoveandConfections.com

When you make these homemade Vanilla Bean Ladyfingers and take your first bite, don’t be alarmed if Angels start singing around you – these cookies are divine! They are soft and not overly sweet, unlike the store-bought ones that are a bit too crisp and sugary for my taste. Surprisingly, Ladyfingers are extremely easy to make and once you have had them, you will probably never go back to store-bought again.

Vanilla Bean Ladyfingers from LoveandConfections.com

I could just snack on these cookies as is. They make the perfect little treat for an afternoon snack. They fit right in at a tea party and can be the perfect accompaniment for a cup of coffee in the evening. Even Baby L&C likes them. She is learning to “bite” pieces off of larger pieces of food, and these cookies were a good little sweet that she can easily chew.

Vanilla Bean Ladyfingers from LoveandConfections.com

Ladyfingers are mostly known as being part of a delicious layer in tiramisus, trifles or charlottes. This recipe makes a large batch, and when wrapped properly, you can freeze them for a little while if you don’t want to make something with them right away. I hope you enjoy these homemade Vanilla Bean Ladyfingers and don’t forget to enter the #VanillaWeek giveaway!

Vanilla Bean Ladyfingers from LoveandConfections.com



Vanilla Bean Ladyfingers
A Love and Confection original recipe
Click here for a printable recipe
Yield: approximately 60-65 cookies

Vanilla Bean Ladyfinger Ingredients:
– 5 Large Eggs, divided and room temperature
– 1/2 cup Dixie Crystals Extra Fine Granulated Sugar, divided
– 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
– 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
– 2/3 cup Bob’s Red Mill Cake Flour
– 1/8 teaspoon Salt
– 1/4 teaspoon Cream of Tartar
– Dixie Crystals Confectioners’ Sugar for dusting

Vanilla Bean Ladyfinger Directions:
1. Heat oven to 375F. Prepare multiple sheet pans with parchment paper. If necessary, you can draw sets of guidelines 4 inches wide, horizontally on parchment paper. Remember to turn the parchment paper over so the batter does not touch the markings.
2.In the bowl of your stand mixer, combine the Egg Yolks and 1/4 cup of Granulated Sugar. Whip until the mixture becomes pale, lemon yellow, thickens and falls back into the bowl in ribbons. Add in the Vanilla Extract, Vanilla Bean Paste, Cake Flour and Salt and gently mix until just combined. Place batter into a large bowl and set aside. Clean the mixing bowl thoroughly for the egg whites.
3. In the clean bowl of your stand mixer, whisk together the Egg Whites and Cream of Tartar until foamy. Using the whip attachment, whip the egg whites on medium until soft peaks form. Slowly add in the 1/4 cup Granulated Sugar and whip on high until the whites are glossy and have stiff peaks.
4. Take 1/4 of the whipped whites and “sacrifice” it by mixing it into the batter to lighten it. Gently fold in the rest of the Egg Whites, making sure not to deflate the batter. Prepare a piping bag with a large circular tip and transfer the batter into it. Pipe 4 inch long and 3/4-1 inch wide ladyfingers, leaving some room in between. Sift Confectioners’ Sugar over the piped ladyfingers.
5. Bake for 9-12 minutes, until just golden brown. Cool on the sheet tray before removing with a palette knife. Ladyfingers are best eaten the day they are made. You can store ladyfingers in an airtight sealed container in the freezer.

Until next time,
LOVE & CONFECTIONS!

Don’t forget to visit the other #VanillaWeek Bloggers today:
Creme Brulee with a Chocolate Ganache Bottom from Big Bear’s Wife
Vanilla Bean Grapefruit Curd from Cupcakes & Kale Chips

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.