Create the perfect holiday breakfast with my easy Cranberry Orange Monkey Bread. This pull-apart treat is sure to please the whole family.

Orange-scented biscuits, dried cranberries, cinnamon orange sauce, and a powdered sugar glaze create this delicious and easy holiday breakfast or brunch dish the whole family will love.

Cranberry Orange BISCUITS:

Biscuits are one of my favorite breakfast or brunch items, and canned biscuits from the refrigerated section makes this an easy Cranberry Orange Monkey Bread. The biscuits are tossed with a mixture of granulated sugar, cinnamon and orange zest. When zesting, make sure you  only get the zest and not the white bitter pith of the orange.

The cranberry-orange combination is such a classic holiday flavor combination. You could enjoy it alongside my Cranberry Orange Meltaways or with a Cranberry Orange Madras Cocktail. I would personally choose a White Cranberry Moscow Mule to have with brunch.

Orange Cinnamon SAUCE:

Traditional monkey bread uses brown sugar, butter and cinnamon for the sauce. I opted for a different route this time. The molasses flavor in the brown sugar could overpower the orange and cranberries, so granulated sugar was the best option. Salted butter, cinnamon and fresh-squeezed orange juice are melted with the sugar for a delicious, fragrant sauce. Vanilla extract is added off the heat, after everything is melted and combined

The biscuits are layered with dried cranberries, then topped with the orange cinnamon sauce to bake. It is so delicious and the house smells fantastic from the cinnamon and orange flavors!

TOOLS, TIPS & TRICKS:

• Make sure your bundt pan is well greased.
• If you let the monkey bread cool too long, it will stick to the pan when trying to release it. I aim for under 10 minutes of cooling time.
• Here is one of my favorite bundt pans for monkey bread.
• I opted for no brown sugar, because I did not want to molasses flavor to overpower the cranberries and orange.
• Make sure when zesting, to not get the white, bitter pith, and only the zest.

Print

Easy Cranberry Orange Monkey Bread

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Ingredients

Cranberry Orange Biscuits

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• zest from 1 navel orange
• 2 cans Grands Southern Homestyle Original or Buttermilk Biscuits (8-count)
• 1 cup dried cranberries

Cinnamon Orange Sauce

• ¾ cup granulated sugar
• ½ cup salted butter
• 1 teaspoon ground cinnamon
• juice from 1 navel orange
• 2 teaspoons vanilla extract

Glaze

• 1 cup powdered sugar
• 2-3 tablespoons heavy whipping cream

Instructions

• Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place bundt pan on half-sheet tray and set aside.
• In small saucepan, combine sugar, butter, cinnamon and orange juice. Stir until butter and sugar are completely melted and mixture is combined. Remove from heat and stir in vanilla.
• Whisk together sugar, cinnamon, and zest in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan with dried cranberries sprinkled throughout.
• Gently pour the sauce over the biscuits. Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce.
• Combine ingredients for glaze and pour over monkey bread. Serve immediately.

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Breakfast and Baked Goods Recipes
Easy Cranberry Orange Monkey Bread by Love & Confections
Eggnog French Toast by Sweet Beginnings

Candy and Fudge Recipes
Easy Peanut Butter Fudge by House of Nash Eats
Popcorn Three Ways by Christmas Tree Lane

Pastry and Dessert Recipes
Dark Chocolate Graham Crackers by A Kitchen Hoor’s Adventures
Salted Chocolate Chip Cookies by The Nifty Foodie
Toffee Chip Cookies by Kathryn’s Kitchen Blog
Gingerbread Cupcakes by Magical Ingredients
Instant Pot Gingerbread Cheesecake by Kate’s Recipe Box

The post Easy Cranberry Orange Monkey Bread appeared first on Love and Confections.

Create the perfect Fall breakfast with Easy Pumpkin Monkey Bread. This pull-apart pumpkin treat is sure to please the whole family.

Buttery biscuits, pumpkin puree, brown sugar, and pumpkin pie spice combine for a treat the whole family will love. Add a powdered sugar glaze for beautiful presentation too.

Pumpkin Spice Biscuits:

I love homemade biscuits, but for an easy morning breakfast, canned biscuits are the base in my Easy Pumpkin Monkey Bread. The biscuits are tossed in a mixture of sugar, cinnamon and pumpkin pie spice, then layered with the pumpkin sauce. I also opted to top my biscuits with a quick powdered sugar glaze.

We usually enjoy monkey bread for breakfast, and it would make a great option for brunch along with my Pumpkin Spice Cinnamon Roll Cake. Add a delicious cocktail to your pumpkin-inspired brunch menu, like Pumpkin Red Sangria or Pumpkin Pie Bourbon Cocktail.

Pumpkin Sauce:

The pumpkin sauce not only has brown sugar, butter and cinnamon, but also pumpkin puree and pumpkin pie spice. Some people pour the sauce over the entire pan after the biscuits are in it. For this monkey bread, I divided it into 3, and layered it in between the biscuits. Either way works, whichever you choose.

TOOLS, TIPS & TRICKS:

• • Make sure your bundt pan is well greased.
  • If you let the monkey bread cool too long, it will stick to the pan when trying to release it.

• Here is one of my favorite bundt pans for monkey bread.
• You can use either light brown sugar or dark brown sugar however, dark brown sugar will have more of a rich molasses flavor.

Print

Easy Pumpkin Monkey Bread

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Ingredients

Pumpkin Biscuits

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons pumpkin pie spice
• 2 cans Grands Southern Homestyle Original or Buttermilk Biscuits (8-count)

Pumpkin Sauce

• ¾ cup light brown sugar
• ½ cup salted butter
• ½ cup pumpkin puree, not pumpkin pie filling
• 1 teaspoon pumpkin pie spice
• 2 teaspoons vanilla extract

Glaze

• 1 cup powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions

• Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place bundt pan on half-sheet tray.

Pumpkin Sauce

• In small saucepan, combine brown sugar, butter, spices and pumpkin. Stir until butter is completely melted and mixture is combined. Remove from heat and stir in vanilla.

Pumpkin Biscuits

• Whisk together sugar, pumpkin pie spice and cinnamon in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan.
• Gently pour or spoon ⅓ pumpkin sauce in the bottom of the pan. Layer half the biscuits in the bundt pan. Pour or spoon ⅓ over the biscuit pieces, trying to coat/cover each one. Repeat with remaining biscuits and sauce
• Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce.

Glaze

• Combine ingredients for glaze and pour over monkey bread. Serve immediately.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney’s Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Pie Protein Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Spiced Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy’s Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking

The post Easy Pumpkin Monkey Bread appeared first on Love and Confections.

Key Lime Pie Pancakes are the perfect end-of-Summer breakfast.

Homemade Pancakes:

Key lime is my favorite dessert flavor, and pancakes are the perfect vessel for great key lime pie flavor. Graham cracker crumbs and lime zest give the pancakes great texture and taste. I opted to add in 1/2 teaspoon of key lime extract, but if you don’t have the extract, it can be left out and tastes just as good.

Sometimes key limes are hard to find in the store, so I used regular Persian limes for my zest. The key is the key lime juice, and my go-to brand is Nellie and Joe’s. Key lime juice can usually be found in the juice aisle of the grocery store.

Pancake Toppings:

The pancakes alone are slightly tart from the lime zest and juice, so a sweeter topping balances them out perfectly. I topped the pancakes with a small drizzle of sweetened condensed milk – for that creamy key lime pie flavor, maple syrup, a dollop of whipped cream, and graham cracker crumbs.

Here are some other favorite homemade pancake recipes: Orange Buttermilk Pancakes with Strawberry Sauce, Banana Nut Bread Buttermilk Pancakes, and Homemade Gingerbread Pancakes. I usually make extra pancakes and freeze for easy school morning breakfasts. Place pancakes onto a flat sheet tray and pop into the freezer for an hour or two. Once frozen, pack into a zip-top bag. Reheat in the microwave, oven, or toaster oven.

Tools, Tips & Tricks:

• I love using an electric griddle when making pancakes. More surface are and less time cooking for a crowd!
• Here is a list of my favorite kitchen tools, including my favorite microplane zester
• Remember to only use the zest and not the white bitter pith
• Check out my no-churn ice cream recipes to use leftover sweetened condensed milk.
• Here is a list of all my key lime recipes.

Print

Key Lime Pie Pancakes

Servings 16 pancakes

Ingredients

• 1¼ cups all-purpose flour
• ¼ cup graham cracker crumbs
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar
• zest from 1 lime
• ¾ cup milk
• 2 tablespoons key lime juice
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon key lime extract (optional)
• top with sweetened condensed milk, maple syrup, whipped cream and graham cracker crumbs

Instructions

• In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, sugar, and lime zest. In a small bowl or measuring cup, combine milk and key lime juice. Let sit for 2 minutes
• Add eggs, vanilla, milk, and optional key lime extract to dry ingredients and whisk to combine. Let sit for 5 minutes.
• Prepare griddle, preferably with shortening. Whisk batter before cooking. Using ladle or measure roughly 3-4 tablespoons batter, pour batter onto griddle and cook pancakes, turning once bubbles form on the top. Serve warm with sweetened condensed milk, maple syrup, whipped cream and graham cracker crumbs

We are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long bloggers will be sharing 30+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.

Drink Recipes
Frozen Hot Chocolate by Family Around the Table

Breakfast Recipes
Cinnamon Raisin French Toast Casserole by Making Miracles
Key Lime Pie Pancakes by Love & Confections

Drink Recipes
Fruit Bomb Smoothies by Our Good Life

Dessert Recipes
Fluffernutter Bites by A Kitchen Hoor’s Adventures

The post Key Lime Pie Pancakes appeared first on Love and Confections.

Bourbon Pecan French Toast Casserole is going to be your new favorite brunch item! Buttery, rich brioche bread is layered with a cinnamon pecan filling, and flavored with bourbon and maple syrup.

It’s the last day for #BrunchWeek 2020 hosted by myself and A Kitchen Hoor’s Adventures! We hope you enjoyed all our Brunch recipes!

French Toast Casserole or Bread Pudding?

Some people argue that French toast casserole and bread pudding are the same thing, only eaten at different times. I both agree and disagree with that statement. For the most part, I treat bread pudding like a dessert item, especially when it comes with sweet mix-ins, or toppings like Vanilla Bean Bourbon Whipped Cream or Salted Caramel Sauce.

Most of my bread puddings have both milk and heavy whipping cream. In contrast, a majority of my French Toast Casseroles use only milk, sometimes half-and-half. Regardless of how you prepare it, quality items are necessary, so don’t skimp on the ingredients.

I recommend these types of bread for Bourbon Pecan French Toast Casserole:

• Brioche – a buttery, rich bread, similar to a sandwich loaf but made with butter and eggs. This is my top choice for French toast and bread puddings. Brioche soaks up the liquid and the custard and still get crispy on top.
• Challah – a braided enriched dough made with eggs and oil, instead of butter. Its crumb is slightly sturdier that brioche, but is equally perfect for French toast and bread pudding.
• Pullman loaf/Pain de mie – also called a sandwich loaf, this is not your normal sliced sandwich bread from the grocery aisle. It is similar in shape and size, but I recommend a pullman loaf as opposed to grocery store sandwich bread, because it is not sliced and you can cut it to your liking. When making French toast casserole or bread pudding, I generally do 1/2 inch to 1 inch cubes.

Here are a few of my favorite casserole dishes. This Bourbon Pecan French Toast Casserole makes a large recipe, or you can split it into two different dishes.

Print

Bourbon Pecan French Toast Casserole

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chill 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 8

Ingredients

Bourbon Pecan French Toast Casserole

• 16 ounces brioche bread
• 3 cups milk
• ¼ cup Dixie Crystals Extra Fine Granulated Sugar
• 8 large eggs
• 2 teaspoons ground cinnamon
• ½ cup bourbon
• ½ cup maple syrup

Cinnamon Pecan Crumble Topping

• ¾ cup all-purpose flour
• ¾ cup Dixie Crystals Light Brown Sugar
• ½ cup pecans
• ½ cup cold butter, cubed
• 1 tablespoon ground cinnamon

Instructions

• Butter or spray large casserole baking dish and set aside. Cube brioche into 1/2 inch cubes.
• In large food processor, combine ingredients for Cinnamon Pecan Crumble Topping. Pulse until combined and butter is cut into small pieces. Do not over-pulse, or else the butter will start melting and it will become dough-like.
• Place half of the bread cubes into the casserole dish. Sprinkle half of the Cinnamon Pecan Crumble Topping. Repeat with remaining brioche cubes and crumble topping.
• In a medium saucepan, heat the milk and granulated sugar until the milk is warm and sugar has dissolved. In a medium bowl, whisk together eggs, cinnamon, bourbon and maple syrup. Slowly pour in the warm milk mixture while constantly whisking.
• Slowly pour liquid over bread cubes. If necessary, press down slightly so every piece of bread is coated. Cover with plastic wrap and refrigerate minimum 1 hour, up to 8 hours.
• Heat oven to 350°F. Bake casserole 45-60 minutes, until the center is no longer soggy and the top is lightly brown. Serve warm with Bourbon Maple Syrup

Beverages Recipes

• Einspänner (Viennese Coffee with Whipped Cream) by Tara’s Multicultural Table
• Strawberry Ginger Sangria by Nik Snacks
• Strawberry Rhubarb Mimosas by Kate’s Recipe Box

Bread, Grains, and Cereal Recipes

• Biscuit Ebelskiver by A Kitchen Hoor’s Adventures
• Bourbon Pecan French Toast Casserole by Love & Confections
• Chocolate Chip Mini Muffins by Family Around the Table
• Homemade Cream Cheese Danish by Big Bears Wife
• Soft Summer Herb Bread Knots by Karen’s Kitchen Stories

Egg Recipes

• Easy and Airy Cheese Soufflé for Two by Making Miracles
• Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Blueberries and Cream Galette by The Spiffy Cookie
• Home Fries by Hezzi-D’s Books and Cooks

Meat, Poultry, and Fish Recipes

• Turkey and Cheese Rollups by The Mandatory Mooch
• Vegan Bacon, Egg, and Cheese Breakfast Burrito by Happily Curated Chaos

Dessert Recipes

• Chocolate Raspberry Crumb Bars by Sweet Beginnings
• cookies and cream macaron by April Golightly
• German Plum Cake by Caroline’s Cooking
• Keto Cheesecake Fluff by Keto Basic AF
• Strawberry Swirl Cheesecake by Amy’s Cooking Adventures

The post Bourbon Pecan French Toast Casserole appeared first on Love and Confections.

All your Southern brunch favorites are gathered into one place with a Southern Brunch Board. A mixture of scratch recipes, along with already prepared items completes the presentation!

Day 2 of #BrunchWeek hosted by myself and A Kitchen Hoor’s Adventures starts with an amazing brunch board. I love food boards, whether it’s an antipasto full of meats and cheeses, fruit, crudités, or desserts. Platters and boards add fun to any meal or party.

How to build a food board:

I plan in advance what my food board theme will be, because a cohesive food board always looks better. A shopping list is a necessity, because when I go to the grocery store, I want ALL THE THINGS for a food board, and have to rein it in. When building a board like this, it’s okay to go with store-bought or semi-homemade items, like deli fried chicken. Prepared foods like hummus and dips, are also a great addition to boards, and easy when bought from the store.

My food boards would not look as good without out the help of my Mom. She catered for many years and always created the beautiful platters of food for events. We started with the biggest foods or bowls that took up the most space. Height and movement are important when plating. This Southern Brunch Board is actually three different wooden boards to have enough space and height for the food.

This board has both hot and cold items, so make sure you time everything correctly so the hot items will remain warm for serving. If necessary, place empty bowls or containers as place-holders on your board, and add the hot food last.

Southern Favorites:

For a Southern Brunch Board, classic and easy to prepare items are a hit. Homemade Pimento Cheese is an easy recipe that takes less than 5 minutes to make, but adds both color and flavor to the board. Country ham, brown sugar breakfast sausage, and fried chicken tenders are the proteins. I opted for fresh tomatoes as opposed to fried green tomatoes. Whip up a batch of grits with butter and cheese, and homemade white gravy for biscuits. Jams and jellies are also a great addition, as well as honey.

Tips, Tricks, and Tools:

• Here are a few of my favorite entertaining products, like including wood boards, bowls and accessories.
• Move store-bought items from their packaging into dishes or bowls for a beautiful presentation.
• Seasonal fruits add color, and smaller items, like nuts should be placed last as a filler.

Southern Brunch Board Ingredients:

• Buttermilk Biscuits
• Meat: Deli Fried Chicken, Brown Sugar Breakfast Sausage, and Country Ham
• Southern White Pepper Gravy
• Classic Southern Pimento Cheese
• Grits
• Honey and Seedless Strawberry Butter
• Grape tomatoes
• Fruit: Watermelon, Grapes, Peaches, Strawberries, Blueberries, Orange slices, and Figs
• Pecans

Some other fun additions would be:

• Pecan pralines
• Fried Okra
• Succotash
• Crispy Cajun Shrimp
• Corn Pudding

Enjoy these #BrunchWeek recipes:

Beverage Recipes

• Avocado Dalgona Coffee by Simply Healthyish Recipes
• Peach Smoothie by The Redhead Baker

Bread, Grains, and Cereal Recipes

• French Toast Casserole by Making Miracles

Egg Recipes

• Bacon, Egg & Cheese Quiche by The Nifty Foodie
• Steak and Potato Hash by A Kitchen Hoor’s Adventures

Fruit and Veggie Recipes

• Caramelized Grapefruit with candied mint by Happily Curated Chaos

Meat, Poultry, and Fish Recipes

• Southern Brunch Board by Love & Confections

Dessert Recipes

• • Keto Lemon Cake by Keto Basic AF
  • Raspberry Macarons Recipe by April Golightly

The post Southern Brunch Board appeared first on Love and Confections.

Pumpkin Pecan Monkey Bread combines buttery biscuits, pumpkin puree, crunchy pecans, pumpkin pie spice, and brown sugar in a decadent Fall treat the whole family will love.  

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

What is Monkey Bread?

Monkey Bread, either from scratch or semi-homemade, are balls of dough or biscuits that are coated in cinnamon sugar, arranged in a bundt pan, topped with a brown sugar butter sauce, and baked to gooey deliciousness. Monkey bread is great for breakfast, a snack or dessert. We usually have monkey bread or cinnamon rolls for brunch or special occasions.

I like to enjoy Pumpkin Pecan Monkey Bread warm, with a hot cup of coffee. Alternatively, top this monkey bread with vanilla bean ice cream, caramel sauce and toasted pecans for a sinfully delicious Fall dessert.

Monkey Bread Biscuits or dough:

I chose the semi-homemade route with this monkey bread, using flaky biscuits cut into quarters. It is definitely a time saver when you’re feeding a hungry crowd. Sally’s Baking Addiction has a great recipe for monkey bread using a yeast-based homemade dough. Once the biscuits were cut, I coated them in a mixture of sugar, pumpkin pie spice and cinnamon. Some recipes say you can just dump the biscuits into a zip-top bag and coat that way, but instead I placed my sugar-spice mixture into a bowl for coating.

Pumpkin Brown Sugar Sauce:

The traditional flavors for monkey bread are cinnamon, butter and brown sugar. I went one step further and added both pumpkin puree and pumpkin pie spice. Cabot butter is a staple in my house. I use it not only for my blog, but also when cooking meals for my family.

I can’t begin to tell you how good my kitchen smelled as this was baking. It was hard having to wait for it to cool down enough for a taste. Pecans added a nice texture and were spread throughout the monkey bread. You can also top it with some extra toasted pecans before serving.

Tools, Tips & Tricks for Pumpkin Pecan Monkey Bread:

• Make sure your bundt pan is well greased.
• If you let the monkey bread cool too long, it will stick to the pan when trying to release it.
• Here is one of my favorite bundt pans for monkey bread.
• You can use either light brown sugar or dark brown sugar however, dark brown sugar will have more of a rich molasses flavor.

Print

Pumpkin Pecan Monkey Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Ingredients

Pumpkin Spice Biscuits

• 2 cans Grands Flaky Biscuits
• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, chopped

Pumpkin Spice Sauce

• 1/2 cup Dixie Crystals Light Brown Sugar
• 1 cup Cabot unsalted butter
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• pinch salt
• 1/2 cup canned pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract

Instructions

Pumpkin Spice Biscuits

• Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place 1/3 of the pecans in the bottom of the bundt pan
• Whisk together sugar, pumpkin pie spice and cinnamon in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan, sprinkling remaining pecans between biscuits, until all biscuit pieces and pecans are used.
• Place bundt pan on half-sheet tray, to prevent the mixture from overflowing.

Pumpkin Spice Sauce

• In small saucepan, combine brown sugar, butter, spices and pumpkin. Stir until butter is completely melted and mixture is combined. Remove from heat and stir in vanilla.
• Gently pour or spoon pumpkin spice sauce over the biscuit pieces, trying to coat/cover each one.
• Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce. Serve immediately.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

The post Pumpkin Pecan Monkey Bread #PumpkinWeek appeared first on Love and Confections.

Gooey pumpkin spice cinnamon filling is swirled into a moist pumpkin cake and topped with vanilla glaze for an easy and delicious Pumpkin Spice Cinnamon Roll Cake.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

PUMPKIN CINNAMON ROLL CAKE:

This cake was incredibly easy to make, and I didn’t need to use my stand mixer at all. I used a hand mixer, but you could even use a spoon or spatula if desired. The pumpkin spice cinnamon roll cake is great for dessert, but we even had it for breakfast one morning too. It is the perfect Fall treat, and easy enough to make if you need a last minute dessert for a gathering.

This cake would be a great treat for any Fall party, including Halloween and Thanksgiving. I love having a combination of traditional and new desserts for our Thanksgiving feast. In addition to pumpkin and apple pies, a Pumpkin Cinnamon Roll Cake and Pumpkin Tart, will probably be on our dessert table this year! Enjoy these desserts with my favorite Autumn adult beverages: Pumpkin Pie Moscow Mules and Pumpkin Pie Bourbon Cocktails.

CINNAMON FILLING:

The gooey cinnamon roll filling definitely takes this cake to the next level. I added pumpkin pie spice into the cinnamon filling for an extra kick of flavor. If you’re not as big a fan of pumpkin spice, you can use cinnamon only for the filling. Make sure you swirl the filling enough – don’t let it sit all at the top, or you’ll create big crevices. For a darker, richer flavor, you can also use Dixie Crystals Dark Brown Sugar instead of light brown sugar for the filling.

VANILLA GLAZE:

The original recipe from Creations by Kara used only milk and powdered sugar. I adapted it by using half & half and added vanilla extract. The glaze was a bit thicker because of the half & half, which I wanted. I didn’t want it to become too runny. Don’t put the glaze on right out of the oven. Let the cake cool a bit, then pour or pipe the glaze on when it is slightly warm.

I found the cake is best when served warm. If you make it ahead of time, I recommend reheating it in either the microwave or oven, then adding the glaze like stated above.

TOOLS, TIPS & TRICKS FOR PUMPKIN CINNAMON ROLL CAKE:

• You can find my favorite whisks and spatulas in my Amazon shop
• I used a pastry blender to mix the cinnamon filling, but you can use a spatula or two knives.
• Make sure the butter for your filling is softened, but not room temperature.
• If making the cake ahead, re-warm and put the glaze on right before serving

Print

Pumpkin Spice Cinnamon Roll Cake

Pumpkin cake swirled with a pumpkin spice cinnamon filling and topped with vanilla glaze.

Prep Time 20 minutes minutes

Cook Time 26 minutes minutes

Servings 20

Author adapted from CreationsbyKara.com

Ingredients

Pumpkin Spice Cake

• 3 cups all-purpose flour
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 cup milk
• 2 large eggs
• 3/4 cup canned pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, melted

Pumpkin Spice Cinnamon Filling

• 1/2 cup unsalted butter, softened
• 1 cup Dixie Crystals Light Brown Sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice

Vanilla Glaze

• 1 cup Dixie Crystals Powdered Confectioners Sugar
• 3-5 tablespoons Half & Half
• 1 teaspoon vanilla extract

Instructions

Pumpkin Spice Cinnamon Roll Cake

• Heat oven to 350F. Prepare 9 x 13" pan with baking spray and set aside.
• In a medium/large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
• Add in milk, eggs, pumpkin and vanilla extract. Using hand mixer, whisk, or spatula, beat until smooth. Stir in melted butter
• Place filling ingredients into bowl and using a pastry blender, spatula or knives, combine. Sprinkle on top of cake and swirl in using knife or spatula.
• Bake for 30 minutes, or until toothpick/skewer inserted into center comes out clean. Cool for 15-20 minutes, or until just warm.
• Combine glaze ingredients and drizzle or pipe over top of cake. Serve warm.

Notes

*If preparing this cake ahead of time, re-warm and add glaze right before serving.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

The post Pumpkin Spice Cinnamon Roll Cake #PumpkinWeek appeared first on Love and Confections.

School mornings just got an upgrade with Orange Buttermilk Pancakes and homemade Strawberry Sauce! These pancakes are perfect for weekend brunches too!

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Sometimes school mornings here can be quite rushed, but a delicious breakfast is the best way to start the day off right. This is a fun and colorful breakfast for any morning, and especially great on the weekends for brunch, too!

Orange Buttermilk Pancakes:

Orange zest and orange juice are a delicious enhancement to these pancakes. The Little decided she was going to help me in the kitchen, making these Orange Buttermilk Pancakes. She helped measure ingredients, place them in the bowl and whisk together. She loves cooking, and it helps with what she eats too. If she makes it, she ultimately will eat it, so we try and get her cooking and baking often, as well as growing herbs in the garden.

In addition to the orange zest, I also added Taylor & Colledge Vanilla Bean Paste. I love seeing little vanilla seeds throughout my baked goods, and it makes these Orange Buttermilk Pancakes more special. Some other favorite pancake recipes are my Banana Nut Bread Buttermilk Pancakes and Homemade Gingerbread Pancakes.

These pancakes were a delicious lunch after I finished the photographs. I also froze the leftovers for an easy school morning breakfast. When freezing pancakes, place them flat onto a sheet tray and into the freezer. Once frozen, pack into a zip-top bag. Reheat either in the microwave, oven, or toaster oven.

Homemade Strawberry Sauce:

We pick pounds of fresh Florida strawberries in the beginning of the year. Along with using them for recipes like, Strawberry Frose, Key Lime Strawberry Poke Cake, and Chocolate Covered Strawberry Bars. I always freeze a couple bags to use throughout the year.

This strawberry sauce is so easy to make and I love having it on hand for not only pancakes, but also other desserts. For example, we all enjoyed some of this sauce on top of vanilla bean ice cream. It is also great in smoothies, as a topping for angel food cake, and spread on toast. We are definitely a strawberry-loving household, and along with oranges in these Orange Buttermilk Pancakes with Strawberry Sauce give us a good amount of vitamin C.

Tools, Tips & Tricks:

• I love using an electric griddle when making pancakes. More surface are and less time cooking for a crowd!
• Here is a list of my favorite kitchen tools, including my favorite microplane zester
• If you don’t have buttermilk, add 2 teaspoons lemon juice to 3/4 cup regular cows milk
• Remember to only use the zest and not the white bitter pith
• The strawberry sauce is also great for ice cream sundaes, smoothies, and topping angel food cake

Print

Orange Buttermilk Pancakes with Strawberry Sauce

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 16 pancakes

Ingredients

Orange Buttermilk Pancakes

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
• 2 large eggs
• 1 teaspoon Taylor & Colledge Vanilla Bean Paste
• zest from 1 large navel orange
• 3/4 cup buttermilk
• 1/4 cup orange juice

Orange Strawberry Sauce

• 1 pound sliced strawberries, fresh or frozen
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons orange zest
• 1 tablespoon orange juice

Instructions

Orange Buttermilk Pancakes

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar to combine. Add in eggs, vanilla bean paste, zest, buttermilk, and orange juice, and whisk to combine. Let sit for 5 minutes.
  
• Prepare griddle, preferably with shortening. Whisk batter before cooking. Using ladle or measure roughly 3-4 tablespoons batter, pour batter onto griddle and cook pancakes, turning once bubbles form on the top. Serve warm with strawberry sauce
  
  

Orange Strawberry Sauce

• Combine all ingredients into a small saucepan. Cook on medium low for 15 minutes, stirring occasionally. If needed, use potato masher to roughly break apart strawberries.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Easy Breakfast Quesadillas from Simple and Savory
Orange Buttermilk Pancakes with Strawberry Sauce from Love and Confections
S’mores Breakfast Pastries from Family Around the Table

Back to School Snacks:
Carrot Cake Energy Balls from Frugal & Fit
No-Bake Caramel & Toffee Rice Crispy Treats from Hardly A Goddess
Unicorn Poop Snack Mix from The Beard and The Baker
Vanilla Bean Frozen Yogurt Drops from Tara’s Multicultural Table

Back to School Desserts:
Brownie Cookies with Mascarpone Frosting from My Sweet Zepol
Chocolate Dipped ABC 123 Chocolate Chip Cookies from Big Bear’s Wife
Easy Peanut Butter Cereal Bars from A Kitchen Hoor’s Adventures
Maple No Bake Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
School Colors Cupcakes from The Redhead Baker
Streusel Coffee Cake from Jolene’s Recipe Journal

Back to School Drinks:
Apple, Vanilla Bean, and Caramel Smoothie from Our Good Life
Caramel Apple Chai Latte from Comfortably Domestic
Caramel Apple Smoothie from Home Sweet Homestead
Hot Caramel Apple Cream from Daily Recipes
Hot Caramel Apple Cider from Culinary Adventures with Camilla
Pre Workout Caramel Apple Smoothie from A Day in the Life on the Farm

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

The post Orange Buttermilk Pancakes with Strawberry Sauce appeared first on Love and Confections.

Brunch isn’t complete without a casserole, and my Bacon Cheddar Grits Casserole is the perfect Southern side. Enjoy it with an over-easy egg and salad for a delicious meal.

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.

Southern food is among my favorite for Brunch options. Give me biscuits and gravy, chicken and waffles, fried green tomatoes, deviled eggs, or grits, and I am a happy girl. I grew up experiencing Southern food from extended family and friends. As a result, I developed a love of Southern cuisine and enjoy sharing it with others.

There are some grits purists who don’t want any add-ins, but I like it all. Grits with a little salt and butter, cheese grits, grits casserole, and more. This easy Bacon Cheddar Grits Casserole uses Cabot Bacon Cheddar Shredded Cheese. The cheddar has little pieces of bacon mixed throughout, which gives it a nice smoky flavor. Bacon and grits are a match made in culinary Heaven. I added some extra bacon for good measure, too.

Know your grits:

• Know what type of grits you are working with, and the best method to prepare them. Are they stone-ground, hominy, regular, quick-cooking, or instant? Do they need pre-soaking?
• The difference between yellow grits and white grits is they type of corn. Some say there is no difference in taste, while others say yellow grits are sweeter and have more of a corn flavor, while white grits are more delicate in flavor.
• Grits absorb more salt before they are fully cooked. For savory grits, salt the cooking water well. Use less salt for sweet or dessert grits
• Cooking liquid can be water, soaking liquid, half water-half milk, or half water-half stock (use little or no salt depending on the saltiness of your stock)
• Grits, cornmeal and polenta are not the same. There is a difference in taste, texture and fineness of grind.
• A whisk is one of the best tools to use when cooking grits. It helps release starch, for creamier grits.

Print

Bacon Cheddar Grits Casserole

Recipe adapted from Lakeside Mills

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8

Ingredients

• 1 cup yellow corn grits
• 4 cups water
• 1 teaspoon salt
• 2 large eggs
• 1 1/2 cups Cabot Bacon Cheddar Shredded Cheese
• 1/2 cup butter (1 stick), cut into pieces
• 4 slices cooked and chopped bacon

Instructions

• Heat oven to 325F. Grease 9 x 9 oven-safe baking dish and set aside.
• Place water and salt into a large saucepan and bring to a rolling boil. Whisk grits into boiling water and continue whisking until grits boil.
• Cover pan with lid, reduce heat to low, and cook 5-6 minutes, stirring occasionally until cooked.
• In medium bowl, whisk eggs. Slowly whisk one cup of grits into eggs. Whisk egg mixture back into grits, along with shredded cheese, butter and bacon. 
• Pour into baking dish and bake for 30-35 minutes. Let stand 5 minutes before serving.

Enter the #BrunchWeek giveaway here:

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Iced Lavender Latte from The Baking Fairy
Mango Lemonade Cocktail from Kate’s Recipe Box
Mango Wine Spritzer from April Golightly
Meyer Lemon Margarita from Hezzi-D’s Books and Cooks
Strawberry Lassi from Tip Garden

BrunchWeek Appetizers and Salads:
Breakfast Salad from Simply Healthyish Recipes

BrunchWeek Egg Dishes:
Croque Madame Casserole for Two from A Kitchen Hoor’s Adventures
Crustless Zucchini Quiche from Platter Talk
Taco Spiced Crustless Quiche from Hardly A Goddess

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Grits Casserole from Love and Confections
Easy Baked Oatmeal from Creative Southern Home
Vanilla Bean Scones from Cookaholic Wife

BrunchWeek Main Dishes:
Breakfast Poutine from The Redhead Baker

BrunchWeek Fruits, Vegetables and Sides:
Cheesy Roasted Garlic and Rosemary Potatoes from Seduction in the Kitchen
Mango, Melon and Berry Parfait from Family Around the Table

BrunchWeek Desserts:
Berry Cheesecake Tart from Sweet Beginnings
Springtime Stuffed Cupcakes from Eat Move Make

Disclaimer:

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. The sponsors 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.

Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. 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.

The post Bacon Cheddar Grits Casserole #BrunchWeek appeared first on Love and Confections.

A Southern classic gets a twist when combining deviled eggs and pimento cheese. This make-ahead appetizer is perfect for any holiday, brunch or snack. Farmhouse Cheddar from the Cabot Legacy Collection is the star in this ultimate comfort food.

This recipe is sponsored by Cabot Creamery Co-operative. All opinions are my own.

Deviled eggs and pimento cheese are some of the ultimate comfort foods. Pimento cheese deviled eggs is the perfect Southern twist on two favorites. The combination of these two classics rekindle a whole new love of deviled eggs and opens the door for lots of other flavor possibilities.

I have always liked deviled eggs, but I didn’t LOVE them until I tasted Grandma Lou’s deviled eggs. Grandma Lou, a family friend, is one of the most sweet and caring people I have met, and she makes some amazing deviled eggs. When Grandma Lou offered to bring a dish to my baby shower a few years ago, I immediately said “deviled eggs”. Any event where I might get to taste her deviled eggs, is always a highlight.

I also make deviled eggs for my own family’s special occasions and holidays. Easter is coming up, so you can be sure that deviled eggs are on the menu. My sister and I have a running joke: if they’re scrambled, I can only eat two eggs, if they’re deviled, I can eat forty! When it comes to both deviled eggs and pimento cheese, you can never have enough at a party.

My White Cheddar Pimento Cheese Spread from Brunchweek was the first time I created homemade pimento cheese. I used two different Cabot cheeses for the spread, and both are equally delicious. It is a recipe definitely worth keeping on hand.

Farmhouse Cheddar in this recipe is from Cabot Creamery Co-operative. Cabot is a co-operative owned by families throughout the Northeast and is the world’s first dairy co-operative to achieve B corp certification. 100% of profits go back to the farmers. All of Cabot’s cheddars are naturally aged, gluten-free and 100% lactose-free. 2019 is a big year for Cabot, as they celebrate their 100th year as a co-operative. I bet they would love these Pimento Cheese Deviled Eggs at their celebration!

I regularly keep Cabot’s line of cheddar in my refrigerator. Cabot’s Legacy Collection is always a favorite, as well as their Seriously Sharp and Vermont Sharp bars. My family loves their flavored cheddar too! Little L&C eats the Cracker Cuts for her after-school snack and we freshly grate the bars for our weekly taco night. Cabot has a cheese for every occasion!

Here are some helpful tips for making deviled eggs:

• Store-bought hard boiled eggs are an easy and fast solution if you are short on time.
• Taste as you go. Spices and ingredients can easily be added, but not taken away.
• Make sure your knife is sharp, so you have a clean, easy cut.
• Place ingredients in a piping bag and refrigerate until ready to use.
• A large star tip gives the filling a nice appearance.
• Don’t forget garnishes: paprika, chives, parsley, bacon, etc.
• Always keep eggs refrigerated until eaten. Food safety is key!

The post Pimento Cheese Deviled Eggs appeared first on Love and Confections.