Archives for 2016

How to Clean Up after Homemade Caramel Sauce #ScrubDishCloth

July 5, 2016

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

Homemade Caramel Sauce is delicious, but sometimes the clean up can be daunting. Here’s an easy recipe and tip to cleaning up a sticky, caramel mess with the new Scotch-Brite® Scrubbing Dish Cloth.

How to Clean Up after Homemade Caramel Sauce #ScrubDishCloth from LoveandConfections.com

Summer is all about ice cream and frozen treats. I love caramel sauce (and hot fudge) on top of vanilla bean ice cream, but I don’t love the cleanup. Once caramel cools, it can become difficult to clean out of the pot.

When I make caramel, I always try to clean the pot as soon as I am done using it. In culinary school, I was taught to fill the pot back up with water, bring it to a boil, then clean it out. While that is a good method, it takes more time to clean out the caramel. I tried the Scotch-Brite Scrubbing Dish Cloth, with a high quality fiber dish cloth on one side and Scotch-Brite® scrubbing dots on the other, making it quicker and easier to clean up.

This caramel recipe makes a good amount – almost 2 half-pint canning jars. It can stay refrigerated for up to two weeks. I usually top my homemade vanilla bean ice cream with caramel, but you could also put it on brownies, cupcakes and even waffles for breakfast. The sky is the limit!

The Scotch-Brite Scrubbing Dish Cloth is washable, reusable and sturdy. It gives you a non-scratching scrubbing power as well as the wiping and drying capability of a dish cloth. You can find the new Scotch-Brite® Scrubbing Dish Cloth in your local Target for $4.99. They are available in 2 packs in gray, mint, coral and navy. There are no current Cartwheel offers, but check your Cartwheel app often, because the Scotch-Brite brand frequently has coupons.

Enjoy caramel without worrying about the cleanup by using the new Scotch-Brite® Scrubbing Dish Cloth. Find more recipes and cleaning tips here.

Here is a handy Kitchen Measurement Cheat Sheet that you can keep nearby. When using ingredients, it’s good to know the proper measurments, so you don’t have to dirty more dishes by re-measuring. But, if you do need to do some extra washing, the Scotch-Brite® Scrubbing Dish Cloth will help.

Caramel Sauce

By Love and Confections
Published 07/05/2016

Ingredients

1 cup granulated sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon salt, optional

Instructions

Place sugar in a medium saucepan on medium heat, stirring constantly with a heat-resistant spatula. The sugar will eventually clump and start to melt.
Once the sugar melts, it will start to brown and darken to an amber color. Do not let it darken or burn. Stay with the pot and do not leave it on the stove. Switch to using a whisk
Quickly, but carefully, stir in the butter. The mixture will bubble rapidly. Once the butter is melted, slowly drizzle in the heavy cream. The mixture will bubble, rise, and possibly splatter. Boil for 1 minute, then remove from heat.
Pour into glass jars and let stand on the counter until it is room temperature. Store in the refrigerator for up to 2 weeks. Warm before using.

Yield: 2 half-pint jars
Cook time: 10 mins.
Total time: 10 mins.
Tags: Caramel, Caramel Sauce, Topping

Until next time,
LOVE & CONFECTIONS!

Apple Pie Milkshake

July 3, 2016

Apple Pie Milkshakes are reminiscent of the favorite holiday pie and ice cream, with a twist. Use pre-made apple pie and creamy vanilla bean ice cream to create an easy and delicious frozen treat, perfect for Summer and Fourth of July celebrations!

Click here to PIN this tasty recipe so you can make it later!

Apple Pie Milkshakes by LoveandConfections.com

Good food, family, friends and fireworks always made it a special day. We have apple pie on the Fourth, and of course vanilla ice cream to top it with, so I thought that would be the perfect combination for an easy and delicious milkshake.

Our Fourth of July celebration always consisted of grilling, swimming in the pool, and lot (and lots and lots) of fireworks. We had so many fireworks that a large table was set up to display and organize them all. The fathers in our cul-de-sac went all-out every year. We set up lawn chairs in our driveway to watch the show. My mom even grew an aloe plant just for our Fourth of July celebrations, in case anyone got burned from a sparkler or firework.

One year, we had a rogue firework that, when lit, flew sideways and onto the firework staging table. I have never seen the Dads move so fast in my entire life. They all lunged for the table, knocking off the bad firework, so we didn’t accidentally light everything on fire. I have such fun memories of Fourth of July with my family and our friends, and cannot wait to share the fun with my toddler too.

Apple Pie Milkshakes are also an excellent way to use up any leftover apple pie after your festivities too. Make the milkshakes extra festive by adding graham cracker crumbs on the rim, whipped cream, fun straws and patriotic sprinkles. I hope you and your family have a wonderful, and safe, Fourth of July. Enjoy some Apple Pie Milkshake!

Apple Pie Milkshakes

By Love and Confections
Published 07/03/2016

Apple Pie Milkshakes are reminiscent of the favorite holiday pie and ice cream, with a twist. Use pre-made apple pie and creamy vanilla bean ice cream to create an easy and delicious frozen treat.

Ingredients

2 slices apple pie
1/2 cup milk
5 scoops vanilla ice bean ice cream
1/2 teaspoon ground cinnamon
toppings: whipped cream and sprinkles
optional: graham cracker crumb rim

Instructions

Place apple pie, milk and ice cream in a high-powered blender. Blend and serve in chilled glasses. Top with whipped cream and sprinkles.

Yield: 2 servings
Prep Time: 5 mins.

Total time: 5 mins.
Tags: Apple Pie, Milkshake, Frozen, Ice Cream, Fourth of July, Summer,

Until next time,
LOVE & CONFECTIONS!

All-American Appetizers

Honey Berry Blue Cheese Ball by Magnolia Days
How to make Chicken Yakitori in Skewers for #SundaySupper by Asian In America

America the Beautiful Beverages

Apple Pie Milkshake by Love and Confections
Summer Berry Pitcher Mojitos by The Crumby Cupcake

Raise the Flag Breakfasts

Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess

For the Red, White and Blue Salads and Main Dishes

Bang Bang Pork Chops by Wholistic Woman
Blueberry and Watermelon Arugula Salad by A Mind Full Mom
Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
Firecracker Hot Dogs by Sunday Supper Movement
Founder’s Mac and Cheese by Cooking Chat
Pumped Up Potato Salad by Food Lust People Love
Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
Red White & Blue Caprese Salad by Go Epicurista
Red White and Blue Fruit Salad by A Day in the Life on the Farm
Red, White, and Blue Salad by Simple and Savory
Watermelon Salad with Feta & Blueberries by Monica’s Table
Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings

Oh Say Can You See Desserts

All-American Patriotic Dessert Tarts by Family Around The Table
Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
Cherry Vanilla Poke Cake by Cookin’ Mimi
Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
Firecracker Muddy Buddies by The Bitter Side of Sweet
Flag Fruit Pizza by Dash of Evans
Homemade Snow Cones by Palatable Pastime
Patriotic M&M Cookie Bars by Alida’s Kitchen
Patriotic Smoothie Pops by Crazed Mom
Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
Red, White, and Blue Fruit Tart by Life Tastes Good
Red, White and Blue Granita by Dessert Geek
Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
Red White and Blue Parfaits by Desserts Required
Red, White and Blue Popsicles by Our Good Life
Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
Red, White and Blue Shooting Stars by The Freshman Cook
Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
Rice Krispies Treat Birthday Cake by Pies and Plots
Rosemary Cookies with Tomato Jam by The Finer Cookie

Skillet Sweet Corn Blueberry Cornbread #FreshFromFlorida

June 25, 2016

This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.

Fresh from Florida Sweet Corn and Blueberries combine into a delicious and moist cast iron skillet cornbread – perfect for any Summer meal.

Click here to PIN this tasty recipe so you can make it later!

Skillet Sweet Corn Blueberry Cornbread from LoveandConfections.com #FreshFromFlorida #IC (ad)

The weather this Summer is quite warm, with days in the mid-90s recently. We have been doing a good amount of grilling and hanging out by the pool. I love using seasonal ingredients and Summer in Florida is one of my favorite seasons for fresh Florida food.

Blueberry and Sweet Corn season are among my favorites, in addition to tomatoes, watermelon, and the abundance of fresh Florida seafood during the Summer months. Just as important as it is to use local Florida ingredients, I think it is equally important to get the family involved from the ingredients through cooking.

I love taking my toddler to farms and farmer’s markets so she can see where the food comes from and have a greater interest in the food she eats. She loves picking blueberries. We pick buckets every year, and freeze a bunch, so we can enjoy them until the next blueberry season. She also enjoys helping me pick and shuck the sweet corn we buy from the farm or farmer’s market.

I decided to combine two of my favorite Summer ingredients, blueberries and sweet corn, into one amazing dish – Skillet Sweet Corn Blueberry Cornbread. While we do a lot of grilling outside, I love having a side dish, like cornbread, available for mealtime. This bread is extremely moist, with just the right amount of sweetness.

I even tried a new way of cooking the corn. I read online to fill a large pot halfway with water, bring it to a boil, then add a cup of milk, 1/2 cup of butter, and corn. Then cook it for 8 minutes and you have a juicy and delicious corn on the cob. For this cornbread recipe, I simply cooked the corn in milk and butter, then cut the kernels off of two medium-large cobs.

I also baked the cornbread in a cast iron skillet. I am still new to the cast iron cooking world, but have fallen in love with it. The skillet created a delicious crust on the cornbread that you wouldn’t normally get when using a regular baking dish or cake pan. I will definitely be using my cast iron skillet for more recipes this Summer.

Fresh From Florida and the Florida Department of Agriculture, promotes locally grown Florida produce and fresh seafood, and guarantees fresh and delicious food to inspire healthy and wholesome meals that the whole family will love. Visit the Florida Department of Agriculture to learn more about all the delicious seasonal produce and seafood, as well as the Fresh From Florida recipe page for more great ideas on using all the wonderful ingredients Florida has to offer this Summer. I hope you enjoy my Skillet Sweet Corn Blueberry Cornbread!

Skillet Sweet Corn Blueberry Cornbread

By Love and Confections
Published 06/24/2016

Fresh from Florida Sweet Corn and Blueberries combine in a delicious cast iron skillet cornbread

Ingredients

3 tablespoons Vegetable Oil
1 cup Cornmeal
1 cup + 2 tablespoons All Purpose Flour, divided
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup Granulated Sugar
2 Large Eggs
1 cup Buttermilk
1/2 cup Unsalted Butter, melted and cooled
1 cup Florida Blueberries, fresh or frozen
1 cup cooked Florida Sweet Corn Kernels

Instructions

Pour vegetable oil into cast iron skillet. Place skillet into cold oven, then heat to 400F, making sure the oil is hot. Once hot, take out of the oven and using a pastry brush, brush the bottom and sides of the cast iron skillet to coat.
In a medium bowl, combine the cornmeal, 1 cup of flour, baking powder, salt, and granulated sugar.
In a smaller bowl, whisk the eggs, buttermilk and butter together. Pour into dry ingredients and mix to combine. In another bowl, add the blueberries, corn, and 2 tablespoons flour. Toss to combine, then gently fold into the batter.
Pour the batter into the hot cast iron skillet and level the top with a spatula. Bake for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Serve warm.

Yield: 12-16
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 30 mins.
Total time: 50 mins.
Tags: Skillet Sweet Corn Blueberry Cornbread, Fresh from Florida, Florida Department of Agriculture, Sweet Corn, Cornbread, Blueberries, Skillet, Cast Iron

Until next time,
LOVE & CONFECTIONS!

TAZO® Chai Latte and Cinnamon Tea Cookies #SweetMeetsSpicy #ChaiLatte

June 7, 2016

This post was sponsored by Starbucks as part of an Influencer Activation. I received compensation and complimentary products to facilitate my review.

Cinnamon Tea Cookies are the perfect accompaniment to TAZO® Chai Latte K-Cup® pods for sweet and spicy perfection.

TAZO® Chai Latte and Cinnamon Tea Cookies from LoveandConfections.com #SweetMeetsSpicy #ChaiLatte

Lattes are one of my favorite hot drinks. Every morning before culinary school my friend and I would trade off going to the local coffee shop for coffee and lattes. My usual order was a vanilla latte, because I had yet to discover my love of chai.

Fast forward a few years and I became the proud owner of a Keurig® brewer. One of my guilty pleasures is sipping a warm beverage on cold days, especially when a good movie is on the television or I have a good book to read. With a busy toddler, those days of relaxing and reading are few and far between. I do get relaxing moments to myself every so often, and TAZO® Chai Latte K-Cup® pods, with it’s rich, creamy taste of authentic TAZO® Chai Latte, help provide a spicy and sweet escape with every sip. The minute I smell it brewing, and taste the warm sweet and spicy chai latte, it becomes such a comfort.

If you’re not familiar with Chai, it is a blend of black tea, milk with a mix of spices, or “masala” in Hindi, the Chai spice mixture of cinnamon, ginger, cardamom, and vanilla flavor. The new TAZO® Chai Latte K-Cup® pods allow you to explore a world of flavor from the comfort of your home. If that description doesn’t entice you enough, try a TAZO® Chai Latte for yourself, and you will definitely become a fan. It’s a little sweet, a little spicy and totally unexpected.

It was definitely hard to narrow down what recipe I wanted to create to go along with the TAZO® Chai Latte. After tasting both the TAZO® Chai Classic Latte and TAZO® Chai Vanilla Caramel Latte, I knew I had to make a recipe that compliments the sweet, spicy, and bold flavors. Bestselling author and host, Padma Lakshmi, developed a Cinnamon Tea Cookie and other recipes for TAZO®, and I knew it would be perfect. The soft cinnamon cookie paired well with the sweet cinnamon, fragrant cardamom, and spicy ginger of the Chai Lattes.

I can’t wait to create more recipes that highlight the cinnamon, cardamom, ginger and vanilla. Chai muffins, scones, cake, cupcakes, and ice cream are all on my baking to-do list now. I think my next chai goodie will be a doughnut – imagine a warm spicy doughnut with a sweet chai glaze – I can hardly wait! My whole family is sure to love it, and I can’t wait to have one with a warm chai latte, snuggled under a blanket, with my new book.

Grab a Cinnamon Tea cookie, TAZO® Chai Latte, and relax as your taste buds take you on an imaginary journey through exotic lands, invigorate you by the aromatic flavors, and leave your ready to travel around the world. You can find out where to buy TAZO® Chai Latte K-Cup® pods here, as well as follow TAZO® on Facebook, Twitter, Pinterest, and Instagram.

I hope these cookies inspire you to celebrate the flavors of chai with TAZO®. Grab a cup!

Cinnamon Tea Cookies
From Padma Lakshmi for TAZO®
Yield approximately 30 cookies

Cinnamon Tea Cookie Ingredients:
– 1 & 1/3 cups flour
– 1/4 teaspoon salt
– 3/4 teaspoon cinnamon powder
– 1/4 teaspoon baking soda
– 1 cup sugar
– 10 tablespoons butter, softened
– 1 egg
– 1 teaspoon vanilla extract

Cinnamon Tea Cookie Directions:
1. Preheat the oven to 375°F.
2. Sift all dry ingredients except the sugar together in a bowl. In another bowl, combine sugar, butter, eggs and vanilla extract until smooth. Combine contents of both bowls together to form a cohesive cookie dough.
3. Now, using your hands, make small balls about 1 inch in diameter with the dough. Place these balls 2 inches apart on a nonstick baking sheet or line a shallow sheet pan with aluminum foil and fill.
4. Bake these in the oven for 12–15 minutes or until just medium brown. Cool on a rack and store in airtight containers. Should last for up to 2 weeks.

Until next time,
LOVE & CONFECTIONS!

Chocolate Eclairs

June 5, 2016

Chocolate Eclairs are one of my favorite pastries, with vanilla bean pastry cream and chocolate glaze. I created these delicious beauties for National Dairy Month with Florida Dairy Farmers and Sunday Supper.

Chocolate Eclairs from LoveandConfections.com #SundaySupper #JuneDairyMonth #FloridaMilk

One of the things I often ask people I meet is “what is your favorite dessert or pastry?” As a pastry chef, I love knowing what sweets other people like. When asked about mine, I don’t really have a favorite, but eclairs are definitely at the top of the list. Pastry cream is one of my favorite things to make. It’s amazing how milk, sugar and eggs, and a few more ingredients, can be transformed into something so rich and delicious.

I am partnering with Sunday Supper and Florida Dairy Farmers because June is National Dairy Month. For generations, Florida’s more than 130 dairy farming families have remained true to their values & committed to producing a fresh supply of wholesome, quality milk. These hardworking men & women are caretakers of their cows, stewards of the land, & leaders in their communities. I have never been able to visit a Florida dairy farm, but hope to one day, so I can see what it’s like to be on a Florida dairy farm and meet the farmers.

The state’s more than 130 dairy farms are primarily owned and operated by second and third-generation farmers. Most of the dairy cows living in Florida are Holsteins – the black and white cows. Lafayette and Okeechobee are Florida’s leading dairy counties and most Florida dairy herds range in size from 150 cows to 5,000 cows. With all those cows, Florida dairy farmers recycle about 170,000 tons of byproducts such as citrus pulp, brewers’ grain and whole cottonseed that are consumed by the cows instead of ending up in landfills. There are about 123,000 dairy cows in Florida that collectively produce about 2.34 billion pounds of milk a year. The total represents 277 million gallons of Florida-produced milk in the grocery store.

I absolutely love dairy, and we enjoy it every day. #ToddlerLnC starts her day with a sippy of milk, and I use milk in my morning cup of coffee. We use milk in smoothies and other recipes for lunch or dinner. Three cups of milk a day is recommended to get your daily allowance for dairy. Milk contains 9 essential nutrients and vitamins: protein, vitamins A, D, and B12, calcium, potassium, phosphorus, riboflavin, niacin, zinc, and magnesium.

Did you know that each Florida dairy cow produces about 6-8 gallons of milk each day and is milked 2-3 times per day? You can find out more about Florida Milk in the kitchen, in schools, and in the news at these links and by following them on Facebook, Twitter, YouTube, Instagram, and Pinterest.

Chocolate Eclairs
Adapted from a culinary school recipe

Pastry Cream Ingredients:
– 500 grams Whole Milk
– 100 grams Granulated Sugar
– 100 grams Egg Yolks
– 100 grams Granulated Sugar
– 40 grams Cornstarch
– 75 grams Unsalted Butter
– Seeds from 1 Vanilla Bean or 1 teaspoon Vanilla Bean Paste

Pastry Cream Directions:
1. In a stainless steel pot (not aluminum) heat Milk and first measure of Sugar until sugar is dissolved and the milk is hot but not boiling.
2. In a medium bowl, whisk together the Egg Yolks, Sugar and Cornstarch. Temper* milk mixture into yolk mixture.
3. Pour tempered egg mixture back into the pot and return to a boil, cooking about 2-3 minutes or until nappe**
4. Strain the pastry cream through a fine mesh sieve into the bowl of your stand mixer and beat on the lowest speed. Add in the Butter and Vanilla Bean Seeds or Paste after it has cooled for a few minutes.
5. Pour into a clean medium-sized bowl, cover with plastic wrap directly on the surface and allow it to cool to room temperature before storing in the refrigerator.
– It is best made the day before the Pate a Choux, so it has time to fully chill.

Pate a Choux Ingredients:
– 240 grams Whole Milk
– 113 grams Unsalted Butter (1 stick)
– 2 grams Sugar
– 2 grams Salt
– 110 grams All Purpose Flour
– 225 grams Eggs
– 1 Egg for egg wash
– Powdered Sugar (optional)

Pate a Choux Directions:
1. Heat oven to 400F. Prepare sheet pans with parchment or silicone mats.
2. Bring the Milk and Butter to a boil. Add in Flour, Salt and Sugar and cook on medium-high, stirring constantly with a wooden spoon, until a paste is formed. The mixture should form a ball or leave a film on the bottom of the pot.
3. Remove from the heat and place in the bowl of your stand mixer with the paddle attachment. Beat on low for a minute then add in the eggs, one at a time, making sure the previous one is incorporated before adding the next one.
4. Once all the eggs have been added and the mixture is a bit cooler, put in a piping bag fitted with a large circle tip. Pipe strips of choux on the sheet pans, trying to not create a point when lifting off. Using a pastry brush, or your fingers, gently brush the egg wash over the eclairs, trying to make sure there is no point sticking up.
5. Bake at 400F for 5 minutes, then turn the oven down to 375F for the remaining time. It should take about 30 more minutes, or until the puffs are dry and golden brown. Do not crowd the oven. You might need to bake these in two batches.
6. Let them cool completely before filling. To fill, gently pipe the pastry cream into the eclairs. Refrigerate or freeze until glaze is done.

Chocolate Glaze Ingredients:
– 5 ounces chocolate chips
– 1/2 cup heavy cream
– 1/2 tablespoon corn syrup

Chocolate Glaze Directions:
1. Place chocolate chips in a medium bowl. Heat Heavy cream and corn syrup in a small saucepan until it just starts to boil.
2. Pour the hot cream over the chips and let it sit for a minute. Whisk the chocolate and cream to make a ganache.
3. Gently dunk each eclair into the glaze and shake off any excess. Place onto baking sheet or serving tray. Chill until serving. Can be made ahead and chilled.

*Tempering: eggs are tempered when a hot liquid, usually milk, is slowly streamed into them, while whisking constantly, to bring the eggs up to a warm temperature without cooking them.
**Nappe: French term referring to a liquid “coating the back of a spoon”. With pastry cream, if you run your finger through the (hot) pastry cream on the back of a wooden spoon, the lines will stay separate.

Until next time,
LOVE & CONFECTIONS!

Milk in the Morning:

Blueberry Coconut Muffins by Take a Bite Out of Boca
Lighter Breakfast Quiche by The Healthy Fit Foodie
Spinach Artichoke Strata by Helpful Homemade
Strawberry and Cream Breakfast Smoothie Bowls by Family Foodie
Strawberry Orange Banana Sunrise Crepes by The Gold Lining Girl

Milk during the Day:

Fettuccine Alfredo by Recipes Food and Cooking
Hamburger Gravy by My World Simplified
Homemade Mozzarella by An Appealing Plan
Langostino Mac and Cheese with Crispy Bacon and Chives by Pook’s Pantry
Margherita Penne Pasta by Life Tastes Good
Simple Polenta Recipe by Healing Tomato
Summer Corn Soup by Casa de Crews
Sweet Onion Tart by Flour On My Face

Milk in Desserts:

Boozy Hazelnut Frozen Hot Chocolate by GO Epicurista
Cannoli Cupcakes with Chocolate Pistachio Crunch by The Crumby Cupcake
Chocolate Eclairs by Love and Confections
Hot Milk Sponge Cake with Blueberries by The Hungry Goddess
Mini Bread Puddings with Whiskey Caramel Sauce by Dessert Geek
Nutty Cookies & Cream Ice Cream by Family Around The Table
Strawberry Milkshake by Desserts Required
Southern Buttermilk Pie 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.

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

Disclaimer: This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

My #FreshFromFlorida Summer!

June 1, 2016

This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.

Summer brings an abundance of Fresh From Florida fruits, vegetables and delicious seafood for everyone to enjoy!

My #FreshFromFlorida Summer by LoveandConfections.com

I was born and raised in the Sunshine State and love celebrating Summer. When I was a kid, Summer meant no school, pool parties, celebrating my birthday, barbecues, and catching lightning bugs after dark. Family cookouts, lazy days by the pool, and watching the sun set are still some of my favorite Summer activities.

Summer in Florida also brings an abundance of seasonal ingredients, seafood and fresh produce. Farmers’ markets and u-pick fields and orchards are a great way to find local fresh Florida produce. I love strolling through the market, picking up the tastiest fruits and veggies. Tomatoes and watermelons are delicious and juicy and cold watermelon is amazing on a hot Summer day.

When tomatoes are in season, we eat them every day. Green salads and pasta salads get dressed up with vibrant tomatoes, and we usually have tomato and mozzarella caprese too. I love to make Eggplant, Tomato and Mozzarella Stacks with fresh Florida tomatoes and spicy arugula.

I eagerly await blueberry season, and it is one of the most delicious and fun times during the year. My family and I load up on buckets of plump and juicy, sun-kissed blueberries. We eat them as-is, use them in baked goods, and freeze a bunch, so we have them available until the next blueberry season. I always have blueberries handy to make parfaits, sangria, crepes, and so much more.

I have been blueberry picking with #ToddlerLnC since she was a baby. We go every year, and this year was so much fun. She picked, showed me each one, then promptly ate them, disregarding the bucket and my instructions to fill it up with blueberries. She probably ate her weight in blueberries.

Sweet corn is another Summer treat. Grilled corn, with butter and a dash of salt is my favorite way to eat it. Farmers’ markets carry delicious corn, but it is always fun to go out into the fields and see where it is grown. We have one local farm that grows sweet corn, and also has a giant corn maze in the Fall. It can take anywhere from 1-4 hours to complete this maze.

Fresh From Florida and the Florida Department of Agriculture, which promotes locally grown Florida produce and fresh seafood and guarantees fresh and delicious food to inspire healthy and wholesome meals that the whole family will love.

I love cooking and baking with seasonal and local ingredients. What are your favorite Fresh from Florida ingredients?

You can find delicious Fresh From Florida recipes on their website, as well as follow on Facebook, Twitter, and Instagram.

Until next time,
LOVE & CONFECTIONS!

Hello world!

May 10, 2016

Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

Oatmeal Walnut Waffles with Fried Apples #BrunchWeek

May 7, 2016

Oatmeal Waffles with crunchy walnut pieces and topped with fried apples is a delicious dish for breakfast or brunch any day of the week!

Oatmeal Walnut Waffles with Fried Apples by LoveandConfections.com #BrunchWeek

Today is day 6 of #BrunchWeek – the final day to enter our huge BrunchWeek giveaway! I have had so much fun creating delicious recipes for you for this year’s BrunchWeek. Thank you to my co-hostess Christie from A Kitchen Hoor’s Adventure! I hope you had a chance to take a peek at my recipes this past week. I made a Green Tea Mojito, Lemon Meringue Angel Food Cake, Everything Bagel Rolls, Blueberry Salad with Green Onion Poppy Seed Dressing, The Perfect Cheddar Cheese Board with Balsamic Onion Jam, and today’s recipe Oatmeal Walnut Waffles with Fried Apples.

My mom suggested I make this recipe, because she fell in love with an oatmeal waffle recipe on a trip to New York. We made a few tweaks and added walnuts, and these are pretty darn good. I love the crunch from the walnuts, and the fried apples on top are such a treat.

Sage Fruit sent me some of their delicious Breeze apples, which is a new variety that originated in New Zealand. Sage Fruit is exclusively growing them in Washington State and introducing them to the US markets.

I also used my handy tools from KitchenIQ when making this recipe. The Better Zester is one of my favorite microplanes. It creates such a fine and delicate grate, and I used it to zest an orange for the apples. I also used my Nesting Measuring Spoons. I am always using multiple measuring spoons in recipes, or misplacing them, and I love that these stack perfectly and are narrow enough to fit into tiny spice jars. I could probably use a couple more sets, just to make sure I always have them ready for a recipe.

Don’t forget, today is the last day to enter the

#BrunchWeek Giveaway!

Oatmeal Walnut Waffles with Fried Apples
Waffles adapted from Allrecipes
Fried Apples a Love and Confections original recipe

Oatmeal Walnut Waffles with Fried Apples Ingredient:
Waffle Ingredients:
– 1 cup all purpose flour
– 1 cup oatmeal
– 4 teaspoons baking powder
– 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
– 1/2 teaspoon salt
– 2 eggs
– 1 & 3/4 cups whole milk
– 2 tablespoons vegetable oil
– 1 teaspoon Nielsen-Massey Vanilla Extract
– 1/2 cup chopped walnuts

Apple Ingredients:
– 6 tablespoons unsalted butter
– 1/4 cup Dixie Crystals Light Brown Sugar
– 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
– 1/2 teaspoon salt
– 2 tablespoons cinnamon
– 1/2 teaspoon orange zest
– 1 tablespoon orange juice
– 1 teaspoon Nielsen-Massey Vanilla Extract
– 4 Breeze Apples, peeled, cored, and sliced

Oatmeal Walnut Waffles with Fried Apples Directions:
Waffle Directions:
1. In a food processor, pulse the oatmeal until it resembles a coarse flour.
2. Combine the flour, oatmeal flour, baking powder, sugar, and salt in a medium bowl. In a large measuring cup, whisk together the eggs, milk, oil, and extract. Whisk the wet ingredients into the dry ingredients until combined. Add in walnuts and mix.
3. Prepare your waffle iron with cooking spray, if necessary, and bake according to manufacturer’s directions until golden brown. Keep in a warm oven until the apples are ready.

Apple Directions:
1. In a large skillet on medium heat, add butter, brown sugar, and granulated sugar. Stir until the sugars start to melt. Add in the salt, cinnamon, zest, juice, and extract, and stir to combine.
2. Add in apples, stirring occasionally, and cook until they are tender, about 7-10 minutes. Spoon over waffles and enjoy!

Until next time,
LOVE & CONFECTIONS!

BrunchWeek Beverages:

Iced Caramel Coffee by The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

Chocolate Muffins by The Texan New Yorker
Cinnamon Apple Pancakes by Gluten Free Crumbley
Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle by Rants From My Crazy Kitchen
Cranberry Orange Muffins by Books n’ Cooks
Oatmeal Walnut Waffles with Fried Apples by Love & Confections
Orange Sweet Rolls by Making Miracles
Raspberry Coffee Cake by Hezzi-D’s Books and Cooks
Rosemary and Cornmeal Cake by Jane’s Adventures in Dinner

BrunchWeek Fruits, Vegetables and Sides:

Watermelon Noodle Salad by Forking Up

BrunchWeek Main Dishes:

Baked Salmon with Citrus Yogurt Sauce by Cindy’s Recipes and Writings
Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor’s Adventures

BrunchWeek Desserts:

Lemon Cupcakes with Lavender Frosting by A Day in the Life on the Farm
Salted Coffee Caramel Sauce by Culinary Adventures with Camilla
Strawberry-Rhubarb Crisp by Palatable Pastime

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset 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 Perfect Cheddar Cheese Board with Balsamic Onion Jam #BrunchWeek

May 6, 2016

Create an unforgettable appetizer or snack with my instructions on how to make the perfect cheddar cheese board. Plus, I created an amazing Balsamic Onion Jam that pairs nicely with the cheeses.

The Perfect Cheddar Cheese Board with Balsamic Onion Jam by LoveandConfections.com #BrunchWeek

Welcome to day 5 of #BrunchWeek! The week is almost over, so I had to share one of my favorite appetizers – a cheese board. Cheese boards can be glamorous, elegant, and over the top, or simply styled and satisfyingly delicious. There is such a variety of ingredients that there is something for everyone. An assortment of cheeses, meats, spreads, crackers, fruits, nuts, and much more come together to form a delicious appetizer or snack.

Cheese: I had so much fun making this cheese board! Cabot Cheese sent me so many different and delicious cheddar varieties that I had a hard time deciding what I wanted to use. I chose Seriously Sharp Cheddar, Tomato Basil Cheddar, and Chipotle Cheddar – a little something for everyone – and they all were different colors for variety. Three cheeses is a good starting point, since you want to leave room for all the other goodies.

Crackers: Next, I wanted different textures for the crackers so I chose a traditional water cracker, a wafer cracker, and thinly sliced crusty bread. You can toast your bread to give it a nice char. Grissini breadsticks are also a fun addition to boards.

Spreads: Spreads are always fun for a cheese board, and when presented in jars or bowls, it gives height and color to your board. A mix of sweet and savory is good, so it appeals to different guests. Jam, compote, and marmalade are good options, and readily available at stores. Balsamic Onion Jam is absolutely delicious, easy to make, and perfect for a savory addition to some crusty bread. I use a mandolin to evenly and quickly slice the onions, and the KitchenIQ Better Zester to grate the garlic right into the pan.

Honeycomb is a must for me when it comes to cheese boards. Once you have honey with cheese, you never go back. It is delicious, and pairs beautifully with many different kinds of cheeses.

Fruit and Nuts: I made a sweet nut recipe and a savory nut recipe, because I like variety. Spiced pecans are a family favorite and made constantly during the holidays. Thyme fried almonds are a twist on my favorite wine bar snack of salted marcona almonds. Salty, crunchy and herbaceous is a great blend of flavors for any cheese board.

Don’t forget to enter the #BrunchWeek Giveaway!

Balsamic Onion Jam
A Love and Confections original recipe

Balsamic Onion Jam Ingredients:
– 2 tablespoons Butter
– 3 tablespoons Dixie Crystals Dark Brown Sugar
– 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
– 2 Garlic cloves, grated
– 4 large Vidalia Onions, thinly sliced
– 2 tablespoons Balsamic Vinegar
– Salt and Pepper, to taste

Balsamic Onion Jam Directions:
1. In a large skillet with a tight fitting lid, melt the butter on medium heat. Once melted add in the Brown and Granulated Sugars. Add garlic into the skillet and stir to combine
2. Add onions, stirring to coat in sugar mixture. Place lid on and cook for 20 minutes, stirring occasionally.
3. Remove lid and cook for 10 minutes. After, add Vinegar, Salt and Pepper, and stir to combine. Cook an additional 2 minutes, stirring occasionally, until the onions the liquid is dissolved and the onions are a dark brown. Enjoy!

Until next time,
LOVE & CONFECTIONS!

BrunchWeek Beverages:

Breakfast Margarita by Forking Up.
Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

Apple Onion Fritters by Cindy’s Recipes and Writings.
Breakfast Pizza by Big Bear’s Wife.
Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
Cheddar Scones by My Catholic Kitchen.
Cinnamon Pancetta Waffles by The Texan New Yorker.
Citrus Rolls by Feeding Big and More.
Orange Poppy Seed Pancakes by From Gate to Plate.
Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

Cheesy Potato Hash by Gluten Free Crumbley.
Kale and Apple Slaw by Palatable Pastime.
Key Lime Parfait by The Redhead Baker.
Lemon Blueberry Parfait by Tara’s Multicultural Table.

BrunchWeek Egg Dishes:

Baked Egg Boats by Pink Cake Plate.
Breakfast Enchilada Bake by Making Miracles.
Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
Cheddar & Sausage Frittata by The Chef Next Door.
Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
Southern Eggs Benedict by The Barbee Housewife.
Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
Apple Fritter Rings by The Healthy Fit Foodie.
Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
Sugar Cookie Strawberry Shortcake by Jane’s Adventures in Dinner.

Disclaimer: Thank you to #BrunchWeekSponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset 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.

Sparkling Raspberry Mojito

May 6, 2016

Sparkling Raspberry Mojitos adds glitz and glam to your brunch with this refreshing cocktail. Substitute Prosecco instead of the traditional club soda to make it extra special.

Sparkling Raspberry Mojito by LoveandConfections.com

It’s Mother’s Day weekend, and I am celebrating in a big way. This is the first time my Mom and I are living in the same city in 12 years. I think we have spent a few Mother’s Days together in that time, but I honestly can’t remember, since it isn’t one of the major holidays. This year is special because not only do I get to spend it with my Mom, but #ToddlerLnC gets to spend it with her grandma!

We have loved having my mom near us the past few months. Especially now that I am a mom, I am appreciative of everything that she has done for me. I am grateful that she is guiding me and helping me raise my little girl, and I can only hope to be as good of a mother to #ToddlerLnC as she has been to me.

If you are hosting a brunch or luncheon, this is the perfect cocktail to treat any special lady in your life. For all those moms-to-be, you could easily make this into a mocktail with club soda and raspberry puree. If you’re going out to eat, I recommend having one of these ready for mom when you get home. Hope you enjoy!

Visit Dixie Crystals to get the FULL RECIPE:

Sparkling Raspberry Mojito

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.