Archives for 2016

No-Churn Pumpkin Spice Ice Cream #PumpkinWeek

October 6, 2016

No-Churn Pumpkin Spice Ice Cream is easy, delicious and the perfect Fall treat!

No-Churn Pumpkin Spice Ice Cream from LoveandConfections.com #PumpkinWeek

#Pumpkinweek is almost over, but I couldn’t finish without making one of my favorite treats – ice cream. Some people may question a pumpkin ice cream, but here in Florida, it’s still hot and we are not experiencing Fall weather yet.

This recipe is such an easy way to enjoy some delicious ice cream with almost no work involved. I actually had my stand mixer do most of the work, whipping the heavy cream. The rest is a simple mixing of ingredients in one bowl, pouring into a container, and freezing. In a few hours, you have a delicious treat!

I love making no-churn ice cream just as much as regular ice cream and custard. With so many delicious flavor combinations, there is something for everyone. I think this ice cream would be perfect on either pumpkin or apple pie too!

No-Churn Pumpkin Spice Ice Cream

By Love and Confections
Published 10/06/2016

No-Churn Pumpkin Spice Ice Cream is easy, delicious and a perfect Fall treat!

Ingredients

2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Instructions

Whip heavy cream to stiff peaks in your stand mixer. In a medium bowl, while the cream is whipping, combine the sweetened condensed milk, pumpkin, vanilla and pumpkin pie spice. Gently fold the whipped cream into the pumpkin mixture. Pour into freezer safe container and freeze a minimum 6 hours

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.
Tags: pumpkin, pumpkin spice, ice cream

Here are more #PumpkinWeek treats:
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.
No-Churn Pumpkin Spice Ice Cream from Love and Confections.

Pumpkin Cinnamon Raisin Bread from The Redhead Baker.

Pumpkin Coconut Curry with Chicken from Making Miracles.
Pumpkin Donuts from Palatable Pastime.
Pumpkin Empanadas from A Day in the Life on the Farm.
Pumpkin Magic Bars from Hezzi-D’s Books and Cooks.
Pumpkin Seed Brittle from Gluten Free Crumbley.
Sopa de Abobora from Culinary Adventures with Camilla.

Until next time,
LOVE & CONFECTIONS!

Chocolate Hazelnut Swirl Pumpkin Muffins #PumpkinWeek

October 5, 2016

Chocolate hazelnut spread is deliciously swirled into a pumpkin and spice muffin, creating the perfect breakfast, snack or dessert!

Chocolate Hazelnut Swirl Pumpkin Muffins from LoveandConfections.com #PumpkinWeek

Chocolate hazelnut swirl pumpkin muffins is my #PumpkinWeek day 3 recipe today! There are so many delicious pumpkin recipes below, so be sure to scroll to the bottom to see all the participating #PumpkinWeek Bloggers.

Chocolate hazelnut spread is one of my favorite condiments. Yes, I call it a condiment, because it comes in a jar and I love to spread it on all kinds of things. Although my favorite way to eat it is with a spoon straight from the jar – shhh, don’t tell anyone!

Chocolate and pumpkin go well together, like this Chocolate Pumpkin Spice Bundt Cake I made a couple years ago. I knew hazelnut would be a great complimentary flavor. The swirl kind of creates a self-frosting muffin. If you want the swirl more incorporated throughout the muffin, I would suggest heating the chocolate hazelnut spread just a bit, so it swirls easier. I hope you enjoy these and all the rest of the #PumpkinWeek recipes!

Chocolate Hazelnut Swirl Pumpkin Muffins

By adadpted from 52 Kitchen Adventures
Published 10/05/2016

Chocolate hazelnut spread is deliciously swirled into a pumpkin and spice muffin, creating the perfect breakfast, snack or dessert!

Ingredients

15 ounces canned pumpkin
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Hazelnut Spread for swirl

Instructions

Heat oven to 350F. If not using muffin cups, spray muffin tins with baking spray. In a medium bowl, mix pumpkin, oil, eggs, vanilla, brown sugar and granulated sugar.
In separate bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Add into wet ingredients and mix until just combined
Using cookie scoop or ice cream disher, fill muffin cups 2/3 full. Place a teaspoon of chocolate hazelnut spread onto each muffin and using a toothpick, swirl it into the batter. If necessary, warm the spread just a bit

Yield: 16 muffins
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 22 mins.
Total time: 32 mins.
Tags: Chocolate, hazelnut, pumpkin, muffins, nutella, breakfast, brunch, snack, dessert

Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.

Bean Soup with Pumpkin and Zucchini from Feeding Big.

Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milksha ke from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table

Until next time,
LOVE & CONFECTIONS!

Pumpkin Creme Brulee #PumpkinWeek

October 3, 2016

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Pumpkin Creme Brulee from LoveandConfections.com

Welcome to #PumpkinWeek 2016, where my blogging buddies and I share our love of all things pumpkin. Each of the 80+ recipes all contain some form of pumpkin – not just pumpkin spice. Hope you enjoy our delicious week, and don’t forget to follow along on the #PumpkinWeek Pinterest Board!

I absolutely love Autumn, but as most of my friends know, I don’t start getting excited about it until mid-September. I have a no-pumpkin rule until then, because it just doesn’t feel like Fall yet. Living in Florida, we don’t really have a Fall season. It’s now October and is still hot and muggy outside. There are no changing of leaves, apple picking, etc., so I don’t generally use pumpkin in recipes until October.

Creme Brulee is such a fun and easy dessert to make, and great if you’re having dinner guests over. It needs to be made ahead of time and chilled. Your friends will love the taste and presentation – who doesn’t love their own mini dessert. They’ll also think you’re a pro if you forego the broiler for a tableside torching.

Pumpkin Creme Brulee

By adapted from PIL Cookbooks
Published 10/03/2016

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Ingredients

1 1/2 cups heavy cream
1/2 cup milk
1/2 cup granulated sugar, divided
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
pinch nutmeg
4 egg yolks
1/2 cup pumpkin (not pumpkin pie filling)
4 tablespoons brown sugar

Instructions

Heat oven to 300F. Place 4 1-cup ramekins in a 9×13 baking pan.
Combine cream, milk, half of the granulated sugar, salt, cinnamon and nutmeg in a medium saucepan. Bring it to a simmer
Whisk egg yolks and second half of sugar. Gently pour the hot cream into the eggs while whisking constantly. Return mixture to the pot, whisking constantly, and heat until slightly thickened. Remove from heat and whisk in pumpkin
Pour mixture through a sieve into a large measuring cup then into the ramekins. Place the pan onto the oven rack, then using a measuring cup, gently fill the pan halfway with hot water.
Bake for 50-60 minutes, or until set. Cool in pan for 30 minutes, then refrigerate for 2 hours. To serve, sprinkle tops with brown sugar and either broil or torch to caramelize the sugar.

Yield: 4
Prep Time: 00 hrs. 05 mins.

Cook time: 01 hrs. 05 mins.
Total time: 1 hrs. 10 mins.
Tags: creme brulee, pumpkin, pumpkin spice, dessert, custard

Here’s more great #PumpkinWeek recipes:
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley

Until next time,
LOVE & CONFECTIONS!

Cherry Chocolate Chip Almond Bread Pudding

September 15, 2016

Bread pudding is the perfect dessert to welcome the Fall season. Chocolate, cherries and almond flavors combine into a beautiful and delicious Cherry Chocolate Chip Almond Bread Pudding with Amaretto Whipped Cream.

Cherry Chocolate Chip Almond Bread Pudding from LoveandConfections.com

Bread pudding is one of my favorite easy desserts to make for a crowd. The flavor choices are endless, and can compliment every season. Chocolate, cherry and almond is the perfect combination for an end of Summer beginning of Fall dessert.

While I do love bread pudding throughout the year, I definitely think it is best in the cooler months. Having a warm dessert, topped with ice cream or whipped cream is definitely a welcome treat. I created a complementary Amaretto Whipped Cream for the bread pudding. Amaretto makes the whipped cream the perfect decadent topping for this bread pudding. You can also use the whipped cream on ice cream or brownies for additional almond deliciousness.

Visit Dixie Crystals to get the FULL RECIPE:

Cherry Chocolate Chip Bread Pudding

Until next time,

LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Monte Cristo Grilled Cheese #SandwichWithTheBest

September 13, 2016

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

Monte Cristo Grilled Cheese is a delicious and easy sandwich made with only 6 ingredients! Pepperidge Farm Farmhouse™ Oatmeal bread, Hillshire Farm® Thin Sliced Honey Ham, Hellmann’s Real Mayonnaise®, and Swiss cheese are grilled to perfection, then served with raspberry jam and dusted with powdered sugar.

Monte Cristo Grilled Cheese from LoveandConfections.com #SandwichWithTheBest

I first fell in love with the traditional Monte Cristo back in college. My friends and I frequented a restaurant, and the Monte Cristo was always the menu item I chose. While I love the traditional sandwich and its flavors, I don’t always have the time to fry it, like the original. My grilled cheese version is much easier and even more delicious.

You can’t start a sandwich without quality bread, like Pepperidge Farm® from Walmart. I love Farmhouse Oatmeal bread because it is hearty, delicious and uses wholesome ingredients. Hillshire Farm® Thin Sliced Honey Ham is slow roasted for hours, has the perfect amount of sweetness with premium quality honey, and has no artificial flavors or by-products.

Did you know you can use Hellmann’s® Real Mayonnaise on the outside of your bread to make a perfect grilled cheese sandwich? Hellmann’s® Real Mayonnaise is made with real, simple ingredients, like eggs, oil, and vinegar. I love using Hellmann’s® Real Mayonnaise to amp up my sandwiches by mixing it with fun flavors too.

Swiss cheese is one of those cheeses I have to be in the mood for. I like it on Monte Cristo sandwiches and prefer Lacey Swiss or Baby Swiss for their milder flavor. You can use whichever kind of Swiss Cheese you like best.

I always serve my Monte Cristo sandwiches with either a raspberry jam or raspberry sauce. The tart-sweet combination works perfectly with the savory sandwich. Dust with powdered sugar for a restaurant-worthy presentation!

Monte Cristo Grilled Cheese Sandwiches are perfect for a weeknight when you are in a time-crunch but want a delicious meal. Here are more creative sandwich ideas from Pepperidge Farm®.

Monte Cristo Grilled Cheese

By Love and Confections
Published 09/13/2016

Ingredients

2 slices Pepperidge Farm Farmhouse™ Oatmeal bread
4 teaspoons Hellmann’s® Real Mayonnaise
3 slices Hillshire Farm® Thin Sliced Honey Ham
3 slices Swiss Cheese
2 tablespoons Seedless Raspberry Ham, accompaniment
2 teaspoons Powdered Sugar, optional garnish

Instructions

Heat skillet on medium. Spread 1 teaspoon Hellmann’s® Real Mayonnaise on each side of each slice of bread.
Place one slice of bread it he skillet and top with 1 1/2 slices of Swiss Cheese, followed by the 3 slices of Ham and the remaining 1 1/2 slices of Swiss. Top with remaining bread
Cook until golden brown, then using a spatula, flip so the other side of the sandwich can brown.
Slice, serve with raspberry jam, and dust with powdered sugar

Yield: 1 Sandwich
Prep Time: 00 hrs. 02 mins.

Cook time: 00 hrs. 04 mins.
Total time: 6 mins.

Until next time,
LOVE & CONFECTIONS!

Chocolate Hazelnut Banana Frozen Yogurt Pops #StonyfieldBlogger

September 1, 2016

Stonyfield Yogurt, Justin’s Chocolate Hazelnut Butter, and bananas blend together and freeze into delicious frozen yogurt pops that are perfect for a refreshing breakfast, after-school snack, or dessert.

Chocolate Hazelnut Banana Frozen Yogurt Pops from LoveandConfections.com #StonyfieldBlogger

Frozen yogurt has been a long-time favorite of mine, and it is even better in pop form. We are a huge fan of popsicles here and #ToddlerLnC loved this version. These also made me a happy momma, because it is packed with goodness – Vanilla Greek yogurt, Justin’s Chocolate Hazelnut Butter and bananas.

Chocolate hazelnut butter is one of my favorite flavors – I literally eat it with a spoon right out of the jar, in moderation of course. It is one of those flavors that is good on toast, waffles, cookies, ice cream, etc. When I make smoothies or pops, I always try to use yogurt and a fruit. Bananas are such a great addition to these pops and make them extra creamy.

Chocolate Hazelnut Banana Frozen Yogurt Pops

By Love and Confections
Published 09/01/2016

Ingredients

1 1/2 cup Stonyfield Yogurt
1/2 cup Justin’s Chocolate Hazelnut Butter
2 bananas

Instructions

Blend all ingredients and divide between ice pop molds. place lid on top and insert popsicle sticks. Freeze overnight. Enjoy!

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

Until next time,
LOVE & CONFECTIONS!

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. Stonyfield partnered with Justin’s Peanut Butter for this month’s recipe. #stonyfieldblogger #sponsored.

Vaca Frita Rice Bowl

August 21, 2016

This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Shredded and crispy flank steak is served with sauteed onions, black beans and rice to form one of my favorite meals – Vaca Frita Rice Bowl. Garnish with cilantro and a lime wedge for the perfect Cuban-inspired dish.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

I grew up in Miami, where I was immersed in the Cuban culture. Cuban Coffee flowed strong, pastelitos, flan and tres leches were always a treat, and Vaca Frita was my favorite Cuban dish. I loved going to restaurants like Versailles or Sergio’s to fulfill my Vaca Frita cravings, until I learned to make it at home.

It is easy to get restaurant-quality Vaca Frita at home, using spices, marinade and flank steak. Flank steak is one of my favorite cuts of beef. A single serving of beef provides 50% of your recommended daily value of protein, and also has high amounts of zinc, iron, vitamins B6 and B12, as well as other key vitamins and minerals.

Flank steak comes from the abdominal muscles of the cow and is a long, flat and lean cut. Did you know that a single 3 oz. serving of lean beef has an average of 150 calories and less than 10 grams of fat. It has a great beefy flavor and is best when cut against the grain, for maximum tenderness. I love using flank steak for fajitas, satay, stir fry, and seared on the grill.

Vaca Frita is such a flavorful dish. It is cooked, flattened, marinated with garlic, oregano, lime juice, and other spices. Then, it is seared in a hot pan to create the signature crispy texture on the outside. I always serve my Vaca Frita with either sauteed or caramelized onions. The onions balance out the dish because they are so sweet and juicy.

Black beans and rice are also a staple in Cuban food, and I decided to create a bowl for my meal, rather than a larger platter. I love individual bowls because everyone can customize it how they like. Mr. L&C is not fond of black beans, so he left that out of his. #ToddlerLnC and I love black beans, so we had plenty for our bowls.

Lime is a key part to this dish. I love the acidity and flavor it gives to the beef. The flank steak is not only marinated in lime juice, but I also serve with lime wedges. If you are a fan of cilantro, then you can use it as a garnish too. I hope you try my delicious Cuban-inspired Vaca Frita Rice Bowl, enjoy!

Beef is a great ingredient in your recipes, instead of as the center of the plate. It is a nutrient-packed and delicious addition to any bowl, salad, or veggie-focused meal! You can find more information and other delicious Florida Beef Council recipes on the Florida Beef Website, Facebook, Instagram, Pinterest, Twitter and YouTube channel.

Vaca Frita Rice Bowl

By adapted from a family recipe
Published 08/21/2016

Ingredients

2-3 lb flank steak
1 1/2 teaspoons salt
6 garlic cloves, minced
3 medium onions, sliced thin
2 teaspoons dried oregano
2 bay leaves
1/4 cup freshly squeezed lime juice
1-3 tablespoons vegetable oil
Prepared white rice
Pprepared black beans
Lime and Cilantro for garnish

Instructions

Place flank steak into a large stock pot. Cover with water and add 1 onion, chopped and 1 teaspoon salt and 2 cloves of minced garlic. Bring to a boil, then reduce to medium-low heat and cook for 1-1.5 hours, until tender, making sure the meat stays covered with water the whole time.
Remove the steak, discard onions and water, place on platter or cutting board, and cover with foil while it cools. Once cooled, cut the steak into 6 even pieces. With a meat mallet or wooden rolling pin, pound the meat into thin shredded steaks.
Place the steaks in a large baking dish. Cover with remaining minced garlic, oregano, bay leaves, lime juice and salt. Let the meat marinate for 2-4 hours in the refrigerator.
Remove steaks from marinade and wipe clean with paper towels, so no garlic pieces get burnt on while cooking. Heat a large skillet with 1 tablespoon vegetable oil until hot. sear steak in batches, about 2-3 minutes per side, until golden brown and crispy. Remove and continue with remaining steaks, using extra vegetable oil if necessary.
In same large skillet, add 1 tablespoon vegetable oil and saute remaining 2 onions until translucent. Place steaks back into pan, garnish with chopped cilantro.
To build your bowl, layer rice, black beans, and vaca frita. Garnish with more cilantro and lime slices. Enjoy!

Yield: 6 servings
Prep Time: 04 hrs. 00 mins.

Cook time: 02 hrs. 00 mins.
Total time: 6 hrs. 0 mins.
Tags: Vaca Frita, Beef, Main Dish, Sunday Supper

Balsamic Steak and Grilled Peach Salad by Casa de Crews
Beef and Cheddar Risotto by My World Simplified
Beef, Brie and Onion Jam Canapes by Family Around The Table
Creamy Polenta with Shredded Beef Braised in a Tomato Wine Sauce by Girl Abroad
Grilled Steak Fajita Quinoa Bowls by Katie’s Cucina
Joe’s Special by Family Foodie
Korean Bibimbap by The Crumby Cupcake
Mini Beef Wellingtons by Cricket’s Confections
Roast Beef Sliders topped with Smoked Gouda and Caramelized Onions by The Healthy Fit Foodie
Spaghetti Squash and Meatballs Bowl by Having Fun Saving and Cooking
Steak & Farro Rainbow Salad by Go Epicurista
Steak and Eggs Benedict Crostini by Life Tastes Good
Steak Frites by April Golightly
Thai Noodle Steak Salad by Dessert Geek
Vaca Frita Rice Bowl by Love and Confections
Speaking Beef: A Handy Guide to International Beef Cuts by 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.

Until next time,
LOVE & CONFECTIONS!

German Chocolate Cookie Bars

August 19, 2016

German Chocolate Cake is transformed into an easy and rich cookie bar. Use cake mix and pudding for a shortcut that is sure to wow!

German Chocolate Cookie Bars by LoveandConfections.com

I first learned how to make German Chocolate Cake in culinary school. We baked and layered a delicious chocolate cake, made the coconut pecan frosting, frosted, then added some chocolate decorations. I wasn’t a big fan of coconut back then, so I had a bite and moved on.

Fast forward a few years and I decided to start baking with coconut more. Both my dad and Mr. L&C love coconut everything – especially when it’s paired with chocolate. Instead of the normal layer cake, I created some delicious, and easy German Chocolate Cookie Bars.

These bars use a cake mix as the base, which speeds things up, and some chocolate pudding to make it super moist. I also added chopped German Chocolate pieces for some extra chocolate gooeyness. The traditional coconut pecan frosting is jazzed up with an extra drizzle of chocolate on top.

Trust me when I say, these are so good, they will disappear faster than you can say German Chocolate Cookie Bars. Everyone loved them! I hope you try this easy and delicious recipe.

Visit Dixie Crystals to get the FULL RECIPE:
German Chocolate Cookie Bars

Until next time,
LOVE & CONFECTIONS!

Hummus Deviled Eggs #StonyfieldBlogger

July 31, 2016

Hummus Deviled Eggs are an easy spin on the southern classic. Hummus and Stonyfield Yogurt take the place of the traditional ingredients for a creamy and delicious appetizer or snack!

Hummus Deviled Eggs by LoveandConfections.com

I absolutely love deviled eggs. It is one of those classic appetizers or party foods that I look forward to. When I was younger, we maybe had deviled eggs around Easter, but my family didn’t make them too much. Some of my mom’s catering friends used to make them for parties we had, and I began to like them more and more, but didn’t have them often.

A few years later, I met the sweetest woman, a grandmother of some family friends. She brought deviled eggs to a party and I fell in love with them all over again. I have taken to calling her ‘Grandma’, like many of our friends have too. Even though we are not her grandchildren, she treats us like we are. Grandma Lou is one of the kindest people I know, has the best smile, biggest heart, and gives the best hugs. She reminds me so much of my grandmother, and I love being able to visit her if I happen to be travelling to North Carolina.

When it came time for my baby shower in Raleigh, I had one request for the menu – Grandma Lou’s Deviled Eggs. While it wasn’t one of the things I craved the most, I couldn’t get enough of them at the party, and probably ate half the tray. She was kind enough to make extra for me to keep all to myself.

Since my love of deviled eggs has grown, I have become the person to make them for our parties and holidays, if I happen to not be celebrating with Grandma Lou. I usually create the traditional recipe with mayonnaise, mustard, relish and paprika, but I decided to add a twist with Stonyfield Greek Yogurt and prepared hummus.

This month, the Stonyfield Yogurt Clean Plate Club and I have teamed up with Le Creuset and KitchenIQ to create our own delicious spin on deviled eggs. I received a gorgeous deviled egg platter from Le Creuset and a set of measuring spoons and cutting boards from KitchenIQ. I use the color-coded cutting boards on an almost daily basis and can’t begin to tell you how much in love I am with those measuring spoons!

Hummus Deviled Eggs

By Terri Truscello Miller
Published 07/31/2016

Hummus Deviled Eggs are an easy spin on the southern classic. Hummus and Stonyfield Yogurt take the place of the traditional ingredients for a creamy and delicious appetizer or snack!

Ingredients

6 hard boiled eggs
1/4 cup Stonyfield Whole Milk Plain Greek Yogurt
1/4 cup prepared hummus
1 tablespoon sweet relish
1/8 teaspoon celery salt
1/8 teaspoon ground black pepper

Instructions

Slice eggs in half and place white onto serving tray. Place yolks, yogurt, hummus, relish, celery salt and pepper into a mixing bowl and mix until well combined.
Place into piping bag fitted with star tip and pipe into egg whites. Refrigerate until serving. Best served the day you make them

Yield: 12 pieces
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.
Tags: Stonyfield Blogger, Stonyfield Yogurt, hummus, appetizer, snack,

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.

Chocolate Orange Sandwich Cookies

July 12, 2016

Chocolate and orange is a match made in Heaven. These cookies
are the perfect bite with orange flavored cream cheese frosting sandwiched
between Nilla Wafers and dipped in chocolate.

Chocolate Orange Sandwich Cookies by LoveandConfections.com

Summer is all about relaxing and taking it easy, and there’s nothing I like more than an easy dessert for a crowd. Chocolate and orange are great complimentary flavors and these cookies will be the hit of any gathering.

I often make little treats for #ToddlerLnC’s swim instructors, and when I brought these Chocolate Orange Sandwich Cookies in, the swim instructors and staff loved them. You can make these sandwich cookies extra special by decorating with an orange white chocolate drizzle or fun orange sprinkles.

I love sandwich cookies, and using a piping bag makes filling the cookies even easier. Since these cookies have cream cheese, they need to be refrigerated before serving, and make sure they don’t stay out too long – if they don’t get gobbled up immediately. Enjoy!

Visit Dixie Crystals to get the FULL RECIPE:

Chocolate Orange Sandwich Cookies

Archives for 2016

No-Churn Pumpkin Spice Ice Cream

Ingredients

Instructions

Chocolate Hazelnut Swirl Pumpkin Muffins

Ingredients

Instructions

Pumpkin Creme Brulee

Ingredients

Instructions

Monte Cristo Grilled Cheese

Ingredients

Instructions

Chocolate Hazelnut Banana Frozen Yogurt Pops

Ingredients

Instructions

Vaca Frita Rice Bowl

Ingredients

Instructions

Visit Dixie Crystals to get the FULL RECIPE:German Chocolate Cookie Bars

Hummus Deviled Eggs

Ingredients

Instructions

Visit Dixie Crystals to get the FULL RECIPE:
German Chocolate Cookie Bars