Archives for 2018

No-Churn Blueberry Cobbler Ice Cream

July 31, 2018

You don’t need an ice cream maker to make delicious ice cream. This easy No-Churn Blueberry Cobbler Ice Cream is the perfect way to savor the taste of Summer and celebrate National Ice Cream Month!

This post is sponsored by Florida Dairy Farmers. All opinions are my own.

No-Churn Blueberry Cobbler Ice Cream from LoveandConfections.com #sponsored by Florida Dairy Farmers

No-churn ice cream is so easy to make. If you’ve never done it, then what are you waiting for? The flavor combinations are limitless and only takes a few minutes to create fantastic homemade ice cream, like my Blueberry Cobbler Ice Cream.

Cobbler is one of my favorite desserts, especially with Summer berries. I knew blueberry cobbler would be the perfect flavor for a no-churn ice cream to round out National Ice Cream Month. Seriously, who wouldn’t want to celebrate a month dedicated to ice cream?!?

The blueberry cobbler comes together easily, and needs to be baked and cooled before mixing it into the ice cream base. You could definitely adapt this recipe for a regular ice cream machine as well. The fresh blueberries and cobbler topping blended perfectly into the ice cream and created a beautiful purple color when swirled.

The most time consuming part of this recipe was waiting for it to freeze enough to eat. The whole family loved it, especially Little L&C. She has been eating it almost every day, and requests it in a tiny cone for her dessert at night. She got so excited helping me and watching me make this recipe and it is so adorable when she exclaims”yay, blueberry ice cream!” at dessert time. This is one recipe you’ll want to keep in your freezer!

I always have blueberries on hand, whether they are fresh during blueberry season, or frozen from our yearly picking. It was fun showing Little L&C how I made the cobbler and ice cream with berries we picked this past season. She got to have a taste of something she helped make and is already asking for another batch but with strawberries!

This recipe can be made with either, so whatever you have on hand is fine. I would definitely recommend warming up some leftover cobbler and topping it with No-Churn Blueberry Cobbler Ice Cream! There is nothing better than warm cobbler with cold ice cream! Hope you enjoy this easy to make treat!

Here are a few items I used in this recipe:

No-Churn Blueberry Cobbler Ice Cream

By Love and Confections

Blueberry Cobbler Ingredients

3 cups fresh or frozen blueberries
2 tablespoons granulated sugar
3 tablespoons orange juice
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

No-Churn Ice Cream Ingredients

2 cups heavy whipping cream
2 teaspoons vanilla extract
1 can (14 oz.) sweetened condensed milk
2 cups prepared cobbler, broken into bite-sized pieces

Instructions

Heat oven to 375F. Spray 8-inch square baking dish with cooking spray.
In baking dish, combine blueberries, 2 tablespoons sugar and orange juice, then set aside.
In small bowl, whisk together flour, baking powder and salt, then set aside.
In the bowl of your stand mixer with the paddle attachment or in a medium bowl with a hand mixer, cream butter and granulated sugar for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl then add egg and vanilla extract. Combine and scrape down sides as needed.
Slowly add in the flour mixture while on low speed. Mix until just combined, then evenly cover the blueberries with dollops of batter.
Bake for 35 to 40 minutes, or until the cobbler topping is golden brown. Cool to room temperature, then refrigerate until well chilled.
In bowl of stand mixer with whisk attachment or in medium bowl with hand mixer, whip heavy cream and vanilla extract until stiff peaks form.
Slowly fold in sweetened condensed milk. Fold in 1 cup cobbler.
In loaf pan, place half of the ice cream mixture in, then top with 1/2 cup cobbler and swirl with knife. Top with remaining ice cream mixture and repeat with remaining 1/2 cup cobbler.
Place plastic wrap over surface of ice cream and freeze minimum 6 hours, or overnight.

Yield: 6 cups/1 loaf pan
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 40 mins.
Chill time: 06 hrs.

Until next time,

LOVE & CONFECTIONS!

Simple Southern Pineapple Lemonade

July 30, 2018

When the weather heats up, cool down with an easy homemade pineapple lemonade. This recipe can easily be doubled for your Summer parties and barbecues. Grab your cocktail umbrellas, because you can also enhance the recipe with vodka for an adults-only twist.

This post is sponsored by Dixie Crystals. All opinions are my own.

Simple Summer Pineapple Lemonade from LoveandConfections.com #sponsored by Dixie Crystals

Simple Southern Pineapple Lemonade is the ultimate Summer beverage! Aside from sweet tea, lemonade is one of my favorite drinks. There are so many delicious flavor combinations and sweet pineapple pairs perfectly with the tart lemons. This is the drink I grab when the afternoon showers roll in.

The warm weather we have been having lately has been almost miserable. Our only reprieve is the afternoon storms. I have to run my errands earlier in the day, because we will inevitably get rained on later. Running around with a 4 year old in stormy weather is not on the top of my to-do list, so I pay close attention to the radar.

Pineapple lemonade is great to have on hand while watching the rain clouds roll in. Here, when it rains, the temperature usually drops 10 or more degrees. Since I am in one of the higher parts of Florida, we also get a good breeze, especially when a storm hits. Sitting on the patio sipping a glass of lemonade is also a great way to end a warm day and watch the sun set.

I love making a big pitcher of Pineapple Lemonade. My little one and Mr. L&C both love lemonade and pineapple, so it comes as no surprise that they both love this combination too. I use a classic lemonade recipe then add pineapple juice and pineapple chunks for garnish.

Visit Dixie Crystals for the full recipe:

SIMPLE SOUTHERN PINEAPPLE LEMONADE

Here are some items I used in this recipe:

Until next time,

LOVE & CONFECTIONS!

Berry Red, White, and Blue Smoothie Pops

July 3, 2018

Celebrate every patriotic holiday with these Berry Red, White, and Blue Smoothie Pops. Strawberry, coconut and blueberry are each blended with yogurt and milk, then layered for a patriotic treat!

This post is sponsored by Florida Dairy Farmers. All opinions are my own. This post contains affiliate links.

Berry Red, White, and Blue Smoothie Pops from LoveandConfections.com #sponsored by @floridamilk

The 4th of July is one of my favorite holidays. As a kid, my parents always hosted a big pool party. We had a barbecue with plenty of delicious sides and desserts. As soon as it started to get dark, my parents would set up a large folding table outside while the kids played with sparklers and poppers.

Firecrackers and fountain fireworks were usually the first in our large line-up. Mom, in preparation of July 4th, would also grow aloe plants – just in case someone had a little accident that could easily be fixed with aloe.

My family loved fireworks and we usually had a huge display that took at least an hour to set off. Everyone on our cul-de-sac would set up lawn chairs either in their driveways, or come down into our driveway.

They put on a spectacular show. All the dad would help set up the fireworks and yell, “fire in the hole” while running away. We sat in awe of the bright beautiful colors, naming which was our favorite.

These smoothie pops would have definitely been a great addition to our celebrations. I even ate one for breakfast, because it’s really just a frozen smoothie. It can be enjoyed in the morning, as an afternoon snack, or perfect to cool down while watching fireworks.

Strawberry, coconut, and blueberry each blend with milk and yogurt for a delicious, frozen, summertime treat. I love these Popsicle molds and use them year-round for all my frozen treats. They’re fun to make and a great way to get kids involved. I love being able to give my Little One both dairy and fruit in a fun treat. I sometimes even sneak in a serving of veggies in my pops too! I hope you have a safe and fun 4th of July!

Here are a few items I used for today’s recipe:

Berry Red, White, and Blue Smoothie Pop

By Love and Confections

Ingredients

Red Strawberry

1/4 cup milk
1/3 cup vanilla Greek yogurt
4 ounces strawberries, cleaned, hulled, and sliced
1/2 teaspoon vanilla extract

White Coconut

1/4 cup milk
1/3 cup vanilla Greek yogurt
1/2 cup crushed ice
1/2 cup unsweetened shredded coconut
1/2 teaspoon vanilla extract

Blue Blueberry

1/4 cup milk
1/3 cup vanilla Greek yogurt
1/2 cup fresh or frozen blueberries
1/2 teaspoon vanilla extract

Instructions

Blend strawberry smoothie in high-powered blender. Pour into bottom 1/3 of popsicle molds. Freeze for 30 minutes then stick popsicle stick into berry smoothie. Freeze for another 1 hour 30 minutes, or until frozen.
Blend coconut smoothie, pour into next 1/3 of popsicle molds and freeze for 2 hours or until frozen.
Blend blueberry smoothie, pour into last 1/3 of popsicle molds and freeze for 2 hours or until frozen.

Yield: 10 pops

Until next time,
LOVE & CONFECTIONS!

15 Perfect Playground Snacks

June 30, 2018

Summer is in full swing and my Little plays outdoors as much as possible. I always try to have a healthier snack, like Stonyfield Organic Kids Pouches, and good sun protection on hand. Here is my list of 15 great playground snacks!

This post is sponsored by Stonyfield Organic and Badger Balm. All opinions are mine alone.

15 Perfect Playground Snacks from LoveandConfections.com #ad @stonyfield #stonyfield @badgerbalm #badgerbalm

Whether we are by the pool, at the playground, or having an outdoor adventure with friends, I am always prepared with snacks and sunscreen. I love that Stonyfield partnered with Badger Balm for this post. Stonyfield is my family’s favorite yogurt. Stonyfield has had a mission of healthy planet, healthy food and healthy people since their start in 1983 as a small organic farming school in Wilton, NH.

Stonyfield Organic Kids and Whole Milk Yogurt Pouches are made without the use of toxic persistent pesticides or GMO’s that means it’s not only good for you but good for the planet too. And because it’s Stonyfield, you know it’s delicious.
1. 25% to 35% less sugar than the leading kids’ yogurt!
2. Yogurt made with live active cultures.
3. A perfectly portable, resealable format for healthy snacking anytime, anywhere.
4. Pouches come in kid-approved flavors like Strawberry, Strawberry Banana, Blueberry, Vanilla, Strawberry Beet berry, Pear Spinach Mango and our new flavor Choco-Mooo.
5. Stonyfield Organic is always, USDA Organic, pasture raised, Non-GMO Project verified, Kosher certified and gluten free.
6. Both Stonyfield and Badger Balm are B-Corp Corp Certified. B Corps are for-profit companies certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency.

Badger Balm, which is a B-corp just like Stonyfield. Their mission is to create fabulously pure and effective products of the highest natural quality, based on simplicity and thoughtful preparation, with the intention to protect, soothe and heal. They run a business that is fun, fair and profitable; where money is fuel, not a goal; and where their vision for a healthier world finds expression through the way they work and through the way they treat each other and the people they serve.

Florida weather has been pretty rainy lately. We can almost guarantee a storm every day, but until that storm hits we have had some pretty hot and sunny days. I live in one of the higher parts of Central Florida, so a lot of times it will be raining around us but we are in full sun. Skin protection is a priority when we have outdoor activities, and having a non-GMO, clear zinc biodegradable natural mineral sunscreen cream with 80 minutes of water resistant makes our playtime outdoors even better.

I eat Greek yogurt almost every day in my smoothies and use Stonyfield Yogurt regularly in my baking. My Little One usually has a Stonyfield Organic Kids Pouch in the morning, or as an afternoon snack if she doesn’t eat one as breakfast.

I love having an easy to grab snack if we’re on the go, or something I can bring to play-dates. When I plan an adventure to the park, I usually pack a small cooler with Stonyfield Organic Kids Pouches (Strawberry Beet Berry is the Little’s favorite) and a few of our favorite snacks to share with friends!

Here’s a list of some of my favorite playground snacks:

Stonyfield Organic Kids Pouches
Cherry Chocolate Chip Energy Balls from Cupcakes & Kale Chips
Paper Bag Popcorn from Weelicious
Mini Blueberry Yogurt Muffins from Katie’s Cucina
Healthy Baked Carrot Chips from A Spicy Perspective
Monkey Bars from The Kitchen Prep
Cereal and Yogurt Stuffed Apples from Cupcakes & Kale Chips
Cinnamon Sugar Baked Apple Chips from Fifteen Spatulas
Healthy Apple Donuts from Laura Fuentes
Peanut Butter Chocolate Chip Protein Balls from Katie’s Cucina
Nutella & Banana Sushi from Paging Fun Mums
Oatmeal Breakfast Bites from A Night Owl
Rainbow Fruit Kabobs from Weelicious
Sweet and Salty Trail Mix from The Lemon Bowl
Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips

Until next time,
LOVE & CONFECTIONS!

Lemon Lavender Glazed Sugar Cookies

June 28, 2018

Lemon Lavender Glazed Sugar Cookies are buttery and delicate with a subtle floral flavor and aroma. The combination of lemon and lavender is the perfect addition to a brunch, afternoon tea, or bridal or baby shower.

This post is sponsored by Dixie Crystals.

Lemon Lavender Glazed Sugar Cookies from LoveandConfections.com

Simple, delicious and flavorful are probably some of the best words to describe this delicate citrus and floral cookie. Lemon and lavender are flavors that compliment each other, whether in cookies, cake, or even chocolate truffles. Lemon Lavender Glazed Sugar Cookies are great any day of the year, and even more perfect to enjoy for special occasions.

This cookie is almost a mix between a shortbread and a sugar cookie. The buttery texture melts in your mouth and the lemon hits you with such brightness. Citrus in cookies is one of my favorite flavors. Gorgeous citrus like lemons, grapefruit, oranges and limes, is readily available in Florida. I enjoy those flavors year-round in all of my baking and cooking. My Lemon Ricotta Bundt Cake and Sunrise Smoothie are definite winners around here.

Until pastry school, I had never used lavender in baking. I always associated it with perfume and soap; often an overpowering smell. Culinary lavender definitely changed my way of thinking. Using it in baked goods and chocolate, in a reasonable amount, adds so much to the flavor.

A light floral flavor pairs nicely with lemon. A food processor breaks apart the lavender buds and mixes it with the sugar. You could definitely stop there and place the lavender sugar in a mason jar for future use. I would also add a vanilla bean pod. Imagine the aroma the next time you opened that jar of lavender vanilla sugar!

When using lavender in baking, you don’t want too much that it resembles perfume, but just enough that you notice it in the dessert. In addition to the lemon glaze on top of the cookie, feel free to add more culinary lavender as garnish – or even some of that lavender sugar!

Here are some items I used in today’s recipe:

Visit Dixie Crystals for the full recipe:

LEMON LAVENDER SUGAR COOKIES!

Until next time,
LOVE & CONFECTIONS!

Cuban Sandwich Cheeseburger

June 1, 2018

Reminiscent of the Cuban sandwiches I grew up eating in Miami, this Cuban Sandwich Cheeseburger brings all the flavors of the traditional sandwich with the addition of a delicious beef burger for #BurgerMonth!

Cuban Sandwich Cheeseburger from LoveandConfections.com #BurgerMonth

I love burgers and am so happy to finally be able to participate in Girl Carnivore‘s #BurgerMonth. Enter the giveaway below! We eat a fair share of cheeseburgers and grill out often year-round (yay for living in Florida!). When I was coming up with ideas for this month’s burger, one flavor profile stood out – Cuban sandwiches.

I grew up in Miami, and while I am not Cuban – or Hispanic for that matter – it greatly influenced my life and what I ate. Cuban sandwiches and Medianoches were always a go-to, and my very favorite Cuban meal is Vaca Frita.

We would frequent the local Cuban bakeries for pastelitos on the weekend. One of my favorite memories as a child was when a family friend took us to this little Cuban cafe and I was first introduced to pan tostado and cafe con leche – it was a delicious culinary experience and one that I have always remembered. We often visited our favorite Cuban restaurant and order tostones, arroz con pollo, vaca frita, and so much more. The tastes and smells of Miami will always be a part of who I am, even though I no longer live there.

Back to the burger – how could I pass up the opportunity to recreate a favorite sandwich in burger form. Authentic Cuban bread is a must for this recipe. Luckily my grocery store carries it, so I didn’t have to trek across town to find some.

The sandwich is relatively simple if you have all the parts. Cuban bread, mustard, pork, ham, Swiss cheese, and sweet pickles are the original components. We made slow cooker pork the other night, so I used leftovers for my sandwich. Pulled pork is always good to have in the freezer for an easy meal, and is perfect on my Cuban sandwiches.

Grab a side of plantain chips, maduros, yuca fries or arroz con frijoles to accompany the Cuban Sandwich Cheeseburger for the full experience. I hope you enjoy my homage to my hometown with this delicious #BurgerMonth creation! Don’t forget to enter the giveaway below!!

a Rafflecopter giveaway

Cuban Sandwich Cheeseburger

By Love and Confections

Ingredients

Cuban bread
Mustard
Pulled Pork
Ham (2 slices per burger)
Swiss Cheese
Hamburger (1/4 to 1/3lb is best)
Sweet pickles

Instructions

Prepare burger to liking. While burger is resting, slice Cuban bread in half and top each cut half with mustard. Layer on pulled pork, ham, them cheese on one side, and pickles on the other. Place the burger on top of the cheese and place the top half of the sandwich on. You can eat it as is, or press the sandwich.

Until next time,
LOVE & CONFECTIONS!

Overnight Strawberry Chia Superfruit Pudding

June 1, 2018

Overnight chia seed pudding is one of my favorite, and easy, recipes to prepare for the morning. I add in extras, like fresh strawberries, granola, and Barlean’s Superfruit Seed Blend for a delicious addition to your brunch.

This post is sponsored by Barlean’s. All opinions are mine alone.

Overnight Strawberry Chia Superfruit Pudding #BrunchwithBarleans #Barleans #sponsored

Brunch is my all-time favorite meal – I even devote an entire week to it every year. When Barlean’s asked us to use their Superfruit Seed Blend and Organic Culinary Coconut Oil to create a brunch menu item, I was thrilled. I chose to create an overnight chia seed pudding that was combined with the Superfruit Blend.

While I love all kinds of brunch items, sometimes all the casseroles, waffles, pastries and eggs are a bit much to prepare. I love easy, make-ahead dishes, and overnight chia seed pudding is one of my go-to’s.

I combined chia seeds with milk and the Superfruit Blend, then refrigerated overnight. Adding Barlean’s Superfruit Blend, which is full of flax, coconut, strawberry, blueberry and raspberry, gives me the omega-3’s, antioxidants, and fiber I need to start my day off right. Layering chia pudding is one of my favorite ways to eat it. The flavor combinations are endless and it is the perfect interactive brunch dish, because everyone can pick their favorite mix-ins.

Granola is one of my staples in the pantry, and the first thing I grab when making chia seed parfaits. I even made my own batch of granola, using the Superfruit Blend and Culinary Coconut Oil. Making my own granola is easy, and fun, because I can combine different nuts, seeds, and fruits. Plus, I know every ingredient that is in the mix.

Fresh fruit is a must! Strawberries are my favorite, but I also use blueberries, bananas, shredded coconut, pineapple, the sky is the limit. Layering with different flavors and textures builds on an already great brunch item. Try my other favorite brunch items with chia – Carrot Cake Overnight Chia Oatmeal and Piña Colada Overnight Oatmeal.

Barlean’s mission is to pave a “pathway to a better life”. They believe people can make a difference in the world through ordinary purchases. Barlean’s is committed to improving the quality of life for every person on the planet by making the best products they can and using profits to support outreach programs. I love their mission statement, and am so grateful to be working with them this year! I hope you enjoy my newest brunch recipe!

Overnight Strawberry Chia Superfruit Pudding

By Love and Confections

Ingredients

1 cup milk
3 tablespoons chia seeds
2 tablespoons Barlean’s Superfruit Blend
1 teaspoon vanilla extract
2-3 teaspoons honey
Granola
Strawberries

Instructions

Combine milk, chia seeds, Superfruit Blend, vanilla and honey in bowl or mason jar. Whisk together, or shake if using a jar with lid and let sit for 5 minutes.
Shake or stir once more to break up clumps, then store in refrigerator overnight.
Serve layered with granola and strawberries.

Until next time,

LOVE & CONFECTIONS!

Carrot Cake Overnight Chia Oatmeal #BrunchWeek

May 5, 2018

Grab a spoon and get ready for an easy and flavorful, no-cook oatmeal that tastes like cake. You heard me right, Carrot Cake Overnight Chia Oatmeal is a make-ahead stress-free morning meal to start your day off right.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Carrot Cake Overnight Chia Oatmeal from LoveandConfections.com #BrunchWeek

#Brunchweek is coming to a close and I am sharing my recipe for a delicious and easy overnight oatmeal. My morning routine can sometimes be hectic, and more often than not, I rush out the door without breakfast.

Whether it’s struggling to get the 4 year old dressed, finishing the lunchbox, or going through every option on the planet for her breakfast and she wants none of it. We’ve even had the ‘no, you can’t have pickles or chips for breakfast’ talk.

When I get back from the school drop off, smoothies are always a great option, but sometimes I want something a bit more filling. Overnight oatmeal definitely helps when I’m craving a something sweet.

I added dark brown sugar for sweetness and that rich molasses taste. You can also warm the oatmeal and top with vanilla yogurt and maple syrup for a breakfast with even more protein.

Whatever you do, don’t buy matchstick carrots for this recipe. The carrots need to be finely shredded to mix in correctly, so grating your own is best. I actually used a micro-plane to get the fine texture.

I hope you enjoy an easy weekday morning meal with Carrot Cake Overnight Chia Oatmeal and don’t forget to enter the #BrunchWeek giveaway!

Carrot Cake Overnight Chia Oatmeal

By Love and Confections

Ingredients

1 cup old fashioned rolled oats
1 tablespoons Dixie Crystals Dark Brown Sugar
1/4 teaspoon cinnamon
1 1/2 tablespoons chia seeds
1/3 cup finely shredded Cal-Organic Carrots
1 cup + 2 tablespoons milk
1 teaspoon vanilla extract
pinch of salt
1/4 cup chopped, toasted pecans, optional
Vanilla yogurt and maple syrup, optional

Instructions

Combine oats, sugar, cinnamon, chia, carrots, milk, vanilla and salt in a bowl or mason jar. Refrigerate overnight.
Before serving, add in chopped pecans. Can be served either cold or heated. Add yogurt and a drizzle of maple syrup if desired.

Yield: 2 servings

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

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen’s Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Caprese with Marinated Mozzarella from Love and Confections
Roasted Red Pepper and Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Mini Blueberry Lemon Coffee Cakes from Girl Abroad
Strawberry Shortcake Pound Cake from The Redhead Baker

Until next time,
LOVE & CONFECTIONS!

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

How to Create an Antipasto Platter #BrunchWeek

May 4, 2018

Assembling the party-perfect Antipasto Platter can seem like a daunting task to some, but I’m here to help with some tips and tricks I have learned from entertaining, hosting parties, and working with catering professionals.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

How to Create an Antipasto Platter from LoveandConfections.com #BrunchWeek

When it comes to appetizers for parties or gatherings, antipasto is on top of my list. I love having beautifully arranged platters for special events. The different flavors, textures, and colors are so inviting. I created my own version of an antipasto platter for day 5 of #BrunchWeek. (don’t forget to enter the giveaway!)

I chose a bunch of different tastes and textures for this dish. I usually have 3-4 different types of meat, 1-2 cheeses, and olives. For this platter, I added a few items from our sponsor, Cento Fine Foods. Their marinated mushrooms, artichoke hearts, and roasted red peppers brought acidity and brightness to the platter.

Mozzarella is usually my go-to cheese for antipasto and I marinated the mozzarella pearls in olive oil, herbs, and garlic before serving. Let me tell you, these are so delicious!! You can add color with chopped Cento Sun Dried Tomatoes or heat with red pepper flakes. Provolone was the second cheese I added to this platter.

Definitely browse the deli section when planning your platter. For this dish, I used Coppa, Salame, Bresaola and Prosciutto. There are a lot of options these days, and you don’t have to go to specialty stores to find quality Italian meats and cheeses.

This platter was easy to put together, the longest part was purchasing what I needed from the store. Everyone enjoyed it, even the Little One, who went after the salami and bruschettini

Antipasto Platter tips:

variety: variety is key when creating a platter. You don’t want all of the same meat, cheese or vegetable. Make it interesting for both the eyes and the taste-buds.
color: provide appetizers with different color. Eating a plate of all the same colored food, while it may be delicious, is not beautiful. We eat with our eyes first.
separate liquids: In my antipasto, I love using marinated vegetables. They come in marinating liquid and will probably leak and get everything on the tray wet. Soggy meat, cheese and crackers are no fun. Have bowls or dishes available for these wet items. If you have wet items that just won’t do well in a bowl, make sure to pat them as dry as you can.
olives: this is an important section all it’s own. Some olives you may serve have pits. Plan ahead and place a bowl on the side for discarded pits. If you choose to do that, eat some olives before your party starts and place a few pits in the bowl, so your guests know what it is for.
height: bowls for wet foods provide good varying height. Don’t just lay your meat and cheese and vegetables flat, if you can help it. Cube or chunk cheese, fold or roll meat, add bunches of grapes, grissini standing up in a jar on the side – make it look interesting.
movement: when placing items on your board, I like to call it “organized chaos”. You don’t want everything lining up in tight little rows. For my bruschettini and taralli, I didn’t line them up, I opened the bag and basically dumped them on the platter (last) so they were contained, but fell where they wanted. The grissini in the back was broken in half and arranged in a spray-like formation. These tricks give the platter movement and make it interesting and appealing.
guests: pay attention to the people eating. Find out beforehand if there are any food allergies. The worst thing is coming to a party or gathering and finding out you can’t eat anything. If the majority can eat what you’re making, set aside a small, safe plate that won’t get cross-contaminated. Both you and your guests will feel at ease.
FUN!: platters are a good way to try new things and experience something different. Have fun with it. You’re prepping to have a good time with family or friends.

Antipasto Platter

Ingredients

Cento Marinated Mushrooms
Cento Quartered & Marinated Artichoke Hearts
Cento Marinated & Roasted Peppers
Salami
Coppa
Prosciutto
Bresaola
Marinated Mozzarella Pearls
Castelvetrano Olives
Kalamata Olives
Grissini
Taralle
Bruschettini

Instructions

Arrange everything except the Grissini, Taralle and Bruschettini on platter and in bowls, taking tips into consideration. Can be prepared up to 2 hours in advance, covered with moist paper towels and plastic wrap, and refrigerated until needed.
Place last three ingredients on just before serving.

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

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Raspberry Lime Parfaits from Eat Move Make

Until next time,
LOVE & CONFECTIONS!

Coconut Cupcakes with Coconut and Blueberry Frosting

May 3, 2018

Enjoy Spring with the delicious combination of coconut and blueberry. Fluffy coconut cupcakes are topped with not one, but two delectable frostings – coconut and blueberry. This tasty treat is sure to be the centerpiece of any brunch or celebration.

This post is sponsored by Dixie Crystals in conjunction with #BrunchWeek. All opinions are mine alone.

Coconut Cupcakes with Coconut and Blueberry Frosting from LoveandConfections.com #BrunchWeek

I am all about having a sweet treat for special celebrations like brunch, Easter or Mother’s Day. I knew these Coconut Cupcakes with Coconut and Blueberry Frosting would be a showstopper for #BrunchWeek day 4! I love the two-toned look of the frosting, and purple is such a fun color for cupcakes!

When it comes to Spring, one of my favorite things to do is go blueberry picking. We pick by the buckets, enjoy activities on the farms, and eat blueberries by the handful. I often save and freeze half of our haul to have for smoothies and baking throughout the year. The rest get gobbled up, more often than not, by my 4 year old, who could eat her weight in blueberries if I let her.

I wanted to make a unique and beautiful cupcake to celebrate our first blueberry farm trip of the season. These coconut cupcakes are moist and fluffy, with just the right hint of coconut. I also used coconut in the first frosting and shredded coconut as a garnish on the coconut frosting. These cupcakes are a coconut-lovers dream.

The blueberry frosting is quite possibly my favorite part. The frosting is flavored with blueberry syrup made from fresh blueberries. I could eat this stuff by the spoonful. I have, in fact, done so – no shame – it’s that good!

While I love my bestie, I’m kind of glad she wasn’t here when I made these. She would have run off with the mixing bowl and not come back with it. She likes to sneak tastes when I make cakes and cupcakes, and has been known to kidnap my mixing bowl on more than one occasion. I can’t blame her, though, this frosting is seriously good!

The frosting took on a beautiful shade of purple. Feel free to add food coloring if you want to bump up the color factor, but I like it as is. I also used a matching purple cupcake liner. We’re going with a theme here. The white and purple just looks so good together. If you make these for a party or celebration, everyone will ooh and ahh over how pretty they look.

Do you go blueberry picking? What is your favorite baked good or recipe to make with fresh blueberries? I hope you try this recipe and Happy Brunching! Don’t forget to enter the #BrunchWeek giveaway!

Here are some items I used in today’s recipe:

Visit Dixie Crystals for the full recipe:

COCONUT CUPCAKES WITH COCONUT AND BLUEBERRY FROSTING!

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

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker

Until next time,
LOVE & CONFECTIONS!