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Breakfast & Brunch

Mimosa Bar #BrunchWeek

May 8, 2017

Mimosas are my requirement for brunch and my homemade mimosa bar is sure to steal the show!

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.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored



When I brunch, I love having mimosas. Endless mimosas are great when I brunch out, but mimosa bars at home are even better. I love having options to pair with champagne, and mimosa bars are the best way to please everybody. 


Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored





Welcome to the fifth annual #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored


My favorite flavors are “Flamingo” – orange juice, cranberry juice and champagne, pineapple juice and champagne, or peach juice and champagne. A variety of juices is key, as are a variety of fruit garnishes. I almost always have orange slices, berries, and peach slices. Any combination of fruit is guaranteed to look gorgeous.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

Whether you like champagne, prosecco, or any other variety of sparkling wine, make sure it is nicely chilled and you have enough on hand. I usually keep a few in a large ice bucket once my brunches start, and guests can help themselves.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

Glassware is important. I love champagne flutes, and prefer stemless for parties – I think it’s just easier both for display, ease of use and in cleaning. You can use real glass or nowadays get some pretty real looking plastic ones too. I always have fun straws on hand to add to my mimosa bar. Straws are a great way to tie in your theme or color scheme. Whichever you prefer, always keep it classy, and have fun!

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

Mimosa Bar

By Love and Confections
Published 05/08/2017

Mimosas are my requirement for brunch and my homemade mimosa bar is sure to steal the show!

Ingredients

  • Orange Juice, no pulp
  • Cranberry Juice
  • Peach Juice
  • Champagne, Prosecco, or other Sparkling Wine
  • Cut up fresh fruit (berries, oranges, peaches, etc)

Instructions

  • Place juices in easy to serve carafes. Chill bubbly and place in ice buckets. Arrange fruit in pretty bowls.

Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.

Until next time,



LOVE & CONFECTIONS!


Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored






Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus 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. Six 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, or any other social channel mentioned in the #Brunchweek posts or entry.

Filed Under: #BrunchWeek, Beverages, Breakfast & Brunch, Cocktails, Parties, Uncategorized

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.

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

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.

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

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 by LoveandConfections.com #BrunchWeek

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!

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

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.

Filed Under: #BrunchWeek, Breakfast & Brunch, Uncategorized

Strawberry Scones #IDSimplyPure

March 15, 2016

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

Make every morning extraordinary with International Delight Simply Pure Coffee Creamer for your coffee. Scones are the perfect accompaniment, especially with fresh-from-the-field strawberries!

Strawberry Scones from LoveandConfections.com

I never used to be a morning person, and still, some days are harder than others to get up and get going. Even though I wish I was still snuggling under my comforter, the toddler is awake and the day has begun. A hot cup of coffee is a welcome sight in the morning, especially when I am dragging my feet to start the day.
Strawberry Scones from LoveandConfections.com

The same goes for breakfast. I used to not eat breakfast because I wanted those few extra minutes of sleep. Nowadays, breakfast starts my day off right, whether it’s oatmeal, eggs, or a baked good, like these fresh Strawberry Scones. My family and I love fresh fruit, and since we recently went strawberry picking, strawberry scones were on my to-do list.

Strawberry Scones from LoveandConfections.com

These scones are such a delicious breakfast, and they pair perfectly with a freshly brewed cup of coffee that is lightly sweetened with International Delight Simply Pure Coffee Creamer. I am definitely a sugar and milk kinda gal when it comes to coffee, so I love that Simply Pure contains only 5 simple ingredients, including real milk, cream and sugar. While in Walmart, pick up one of the three flavors: Vanilla, Caramel and Hazelnut. I am a vanilla girl at heart, and it paired perfectly with my scones.

Strawberry Scones from LoveandConfections.com

Make every day special with International Delight Simply Pure Coffee Creamer. 
Which flavor will you try first?
Strawberry Scones
Adapted from Betty Crocker
Strawberry Scone Ingredients:
– 2 cups Baking Mix
– 3 tablespoons granulated Sugar
– 1 large Egg
– 1 teaspoon Vanilla Extract
– 1/3 cup Vanilla International Delight Simply Pure Coffee Creamer
– 1/2 cup chopped Strawberries
– Additional Vanilla International Delight Simply Pure Coffee Creamer
– Additional Sugar
Glaze:
– 1/2 cup Powdered Sugar
– 3 tablespoons Vanilla International Delight Simply Pure Coffee Creamer


Strawberry Scone Directions:
1. Heat oven to 425F. Prepare sheet pan with cooking spray. If needed, place a second cookie sheet underneath, so the bottom of the scones don’t burn.
2. In a medium bowl, Add Bisquick, Sugar, Egg, Vanilla, Simply Pure Creamer, and Strawberries. Gently stir with a spatula until the mixture comes together and a soft, and slightly sticky, dough forms.
3. Using a cookie/ice cream scoop, spoon out equal portions of dough onto the cookie sheet. Gently brush on additional Simply Pure and sprinkle with Sugar.
4. Bake 12-16 minutes, or until golden brown. Cool on the sheet pan for 5 minutes, then transfer to cooling rack. 
5. While the scones are cooling, whisk together the Powdered Sugar and Simply Pure. Place in piping or zip top bag and drizzle over scones. Serve immediately. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Filed Under: Breakfast & Brunch, Uncategorized

Farro Breakfast Parfait #StonyfieldBlogger

October 30, 2015

A Farro Breakfast Parfait with Pumpkin Flax Granola, Qi’a Cereal, Stonyfield Yogurt, and a touch of Maple Syrup is sure to make your morning delicious!

Farro Parfait from LoveandConfections.com

This post is sponsored by Stonyfield and Nature’s Path Organic. All opinions are my own.


Sometimes breakfasts don’t always go as planned. I oftentimes find my morning cup of coffee, untouched and cooled, next to my brewer, and needing ice for an afternoon pick-me-up. I am always looking easy, fast, and healthy breakfast ideas.Since I have been using a lot of different grains in our meals lately, like Farro, I decided to create a breakfast recipe with it.
Farro Parfait from LoveandConfections.com

I love breakfast parfaits and eat them a lot during Spring and Summer. Some favorites are my Berry Parfait, Cinnamon Apple and Sea Salt Caramel Granola Parfait, and Meyer Lemon & Strawberry Parfait. I received some Nature’s Path Organic Pumpkin Flax Granola and Qi’a Superfood Cereal to try. These two items are definitely great for topping oatmeal and mixing in parfaits, like what I am sharing today.

Farro Parfait from LoveandConfections.com

Farro Breakfast Parfait
A Love and Confection original recipe

Farro Breakfast Parfait Ingredients:
– 1/2 cup Farro
– 1 & 1/2 cup Water
– pinch of Salt
– 2 teaspoons Brown Sugar
– 2 teaspoons Maple Syrup
– 2 tablespoons Qi’a Superfood Cereal, plus more for garnish
– 1/4 cup Pumpkin Flax Granola, plus more for garnish
– Stonyfield Vanilla Green Yogurt

Farro Breakfast Parfait Directions:
1. Place Farro and Water in a medium saucepan. Bring it to a boil, cover and simmer for 20-30 minutes, until cooked through. Drain any extra water, then place in a medium mixing bowl to cool.
2. Into the mixing bowl with Farro, add in the Brown Sugar, Maple Syrup, Qi’a and Pumpkin Flax Granola. Combine, cover with plastic wrap and refrigerate overnight.
3. The next morning, assemble by alternating layers of the Yogurt and the Farro mixture. Top with a garnish of Granola and Qi’a. Enjoy.
* The Farro mixture is enough for a few days of parfaits. You can use it immediately, but I find it easier to make ahead and refrigerate.

Until next time,
LOVE & CONFECTIONS!


Disclaimer: I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Filed Under: Breakfast & Brunch, Trifles-Parfaits-Mousses-Curds, Uncategorized

Pumpkin Almond Croissants #PumpkinWeek

October 1, 2015

Pumpkin Almond Croissants are perfection! Pumpkin puree and pumpkin spice mix with almond cream and is baked in a delicious, buttery croissant.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 4! 18 Bloggers and I will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back tomorrow to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

Pumpkin Almond Croissants are amazing! If you love Almond Croissants, these pumpkin-flavored ones knock it out of the park. I have had a love affair with Almond Croissants for a while. They are addictingly delicious and worth every bite.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

When I make almond Croissants, I usually make a large batch of almond cream and freeze half of it for another use. It is great in croissants, tarts and pies, and basically any baked good. Combine that with the buttery, flaky croissants that have soaked up a simple syrup. My mouth is watering just typing this. Since these croissants are large, you can definitely share it between 2 people, but I won’t tell anyone if you decide to keep it all to yourself.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

Pumpkin Almond Croissants
A Love and Confections original recipe
Click here for a printable recipe
Yield: 6 croissants

Pumpkin Almond Croissant Ingredients:
– 6 large Croissants, preferably day-old
– 250 grams granulated Sugar
– 250 grams Water
– 1 cup Ice Cubes
– 400 grams prepared Almond Cream
– 100 grams Pumpkin Puree, not pumpkin pie filling
– 1 teaspoon Homemade Pumpkin Pie Spice
– Powdered Sugar for dusting

Pumpkin Almond Croissant Directions:
* The Almond Cream recipe makes quite a bit, so you can cut it in half if you prefer. I generally make the full recipe and freeze the remainder to use at another time.
1. Heat oven to 350F. Slice Croissants with a bread knife from the back, but do not cut completely through. Please see Almond Croissant post for detailed pictures. Prepare a jellyroll pan with parchment or a silicone mat and set aside
2. In a medium saucepan, heat the Sugar and Water until the sugar has dissolved completely. Take off the heat and let it cool for 5 minutes. Add in the Ice Cubes to cool it down a bit more. With food-safe gloves on (because it will still be quite warm) submerge the individual Croissants into the simple syrup and squeeze out extra. Place the croissants onto the jellyroll pan, cut side open.
3. In a medium bowl, combine the Almond Cream, Pumpkin Puree and Pumpkin Pie Spice. Scoop it into a piping bag fitted with a large circle tip. Pipe filling into each croissant, then close it and pipe a dollop on top.
4. Bake for 25-30 minutes, or until the Almond Cream filling looks cake-like. Let the croissants cool on the pan, then dust with powdered sugar. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 4 recipes:

  • Pumpkin Almond Croissants from Love and Confections.
  • Pumpkin Cake Pops from Dizzy Busy and Hungry.
  • Pumpkin Carrot Cake from Making Miracles.
  • Pumpkin-Chocolate Babka from Culinary Adventures with Camilla.
  • Pumpkin Cranberry Mini Muffins from Feeding Big and more.
  • Pumpkin Dip from Gluten Free Crumbley.
  • Pumpkin Fudge from That Skinny Chick Can Bake.
  • Pumpkin Pie Martini from The Redhead Baker.
  • Pumpkin Spice Creamer from Hezzi-D’s Books and Cooks.
  • Spicy Pumpkin Sweet Potato Chili from The Crumby Cupcake.
  • White Chocolate Pumpkin Mousse from A Day in the Life on the Farm.

Filed Under: #PumpkinWeek, Breakfast & Brunch, Uncategorized

Pumpkin Pancakes with Bourbon Maple Syrup #PumpkinWeek

September 29, 2015

Pumpkin Pancakes are the best way to start a Fall morning off right. Top them with warm Bourbon Maple Syrup to make them a little extra special.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 2! 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

I absolutely love breakfast foods and pancakes are one of my favorites. These pancakes are kicked up a notch with pumpkin puree, pumpkin spice and a bourbon maple syrup. My daughter loves these pancakes too – sans syrup, of course.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

Admittedly, pancakes are a regular breakfast food around here. It is one of my go-to breakfasts that I know my daughter will eat. I usually pair them with some yogurt and fruit, and we have a great start to our day. I have started using White Whole Wheat Flour in a lot of my baking, and that is what I used today. The Whole Wheat Flour really soaks up the liquid, so you might need a bit more milk if your mixture looks too dry. If you substitute regular White Flour, the measurements for liquid will change, and I have not tested those measurements yet for this specific recipe.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

To make my mornings easier, I need to make another batch just for the freezer, so I can have them ready on busy days.  Skillet Cinnamon Apples and Salted Caramel Sauce or Semi-Homemade Pumpkin Butter would also be good choices for toppings if you didn’t want the bourbon syrup. You can also top the pancakes with toasted pecans or walnuts – both would be delicious!

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

Pumpkin Pancakes with Bourbon Maple Syrup
A Love and Confections original recipe
Click here for a printable recipe
Yield 18 pancakes

Pumpkin Pancake Ingredients:
– 1 & 3/4 cups White Whole Wheat Flour
– 3 tablespoons Granulated Sugar
– 4 teaspoons Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1 teaspoon Salt
– 1 & 1/2 cups Milk
– 2 large Eggs
– 1/2 cup Pumpkin Puree, not pumpkin pie filling
– 1 teaspoon Vanilla Extract
– 2 tablespoons Butter, melted

Pumpkin Pancake Directions:
1. In a medium bowl, whisk together the Flour, Sugar, Baking Powder, Spice, and Salt, and set aside
2. Heat griddle or skillet to medium-high and either use butter or nonstick cooking spray.
3. In a small bowl, whisk together the Milk, Eggs, Pumpkin, and Vanilla Extract. Pour into the dry ingredients and fold to combine. Add in the melted Butter and combine. The Whole Wheat Flour really soaks up the liquid, so you might need a bit more milk if your mixture looks too dry. This recipe is using White Whole Wheat Flour. If you substitute regular White Flour, the measurements for liquid will change.
4. Turn the heat to medium, and cook your pancakes, about 1/4 cup per pancake. I prefer to use a disher or ice cream scoop, so all my pancakes are uniform in size.

Bourbon Maple Syrup Ingredients:
– 1 cup Maple Syrup
– 2 tablespoons Bourbon Whiskey, more or less depending on your preference

Bourbon Maple Syrup Directions:
1. In a small saucepan, warm the Syrup and Bourbon together until it is thin and viscous. Pour over warm pancakes and serve with a pat of butter. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek Day 2 Recipes:

  • Gluten Free Pumpkin Snack Cake from Cupcakes & Kale Chips.
  • Heart Healthy Pumpkin Chili from A Day in the Life on the Farm.
  • Pumpkin Cheesecake Milkshake from The Redhead Baker.
  • Pumpkin Horchata Cocktail from The Crumby Cupcake.
  • Pumpkin Hummus from Culinary Adventures with Camilla.
  • Pumpkin Pancakes with Bourbon Maple Syrup from Love and Confections.
  • Pumpkin Seed Granola from Gluten Free Crumbley.
  • Savory and Spicy Pumpkin Soup from Feeding Big and more.
  • Slow Cooker Pumpkin Spiced Latte from Making Miracles.

Filed Under: #PumpkinWeek, Breakfast & Brunch, Jams-Butters-Condiments-Toppings, Uncategorized

Individual Cinnamon Roll Bread Pudding with Pear Compote #BrunchWeek

May 9, 2015

Individual Cinnamon Roll Bread Puddings with Pear Compote is the perfect way to end any brunch or special meal.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com


Today is the last day of #BrunchWeek! I cannot believe the week is already over. Thank you to my wonderful co-hostess, Shaina from Take A Bite Out Of Boca. We had such a fun week with our 30 blogging friends and sharing over 120 recipes with you. Be sure to check out my Blueberry Sangria, Whiskey Walnut Tart, 60-Minute Cinnamon Rolls, Caramelized Onion, Kale, Bacon and Cheese Strata, and Lemon Blueberry Crepes from earlier in the week. Today is the last day to enter our HUGE #BrunchWeek giveaway too!

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

Leftover cinnamon rolls, maple syrup, oats, and walnuts come together to create a delicious dessert combination, granted, I would eat this just for breakfast as is. I love making bread puddings because the flavor combinations are endless. You can use any type of bread, flavor the egg mixture, add mix-ins, and bake until it is gloriously golden brown and delicious.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

These Individual Bread Puddings are made with leftover 60-Minute Cinnamon Rolls. I know what you might be thinking – is there such a thing as leftover cinnamon rolls?! My recipe makes about 24 rolls, and in a family of 3.5, we don’t eat that many. I love making bread pudding out of sweet breads and my yeasty, delicious Cinnamon Rolls were perfect for this dessert.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

When my family and I brunch, there is usually a mix of both savory and sweet dishes. My best friend and I often get one savory item and one sweet item, when we are out at a restaurant, and share, because everything is so delicious and we want to try it all.

Individual Cinnamon Roll Bread Pudding with Pear Compote for #BrunchWeek from LoveandConfections.com

Individual Cinnamon Roll Bread Pudding with Pear Compote
A Love and Confections original recipe
Click here for a printable recipe

Individual Cinnamon Roll Bread Pudding Ingredients:
– 4 large Eggs
– 5 tablespoons Maple Syrup
– 250 grams Whole Milk
– 250 grams Heavy Cream
– 425 grams leftover Cinnamon Rolls, or any other day-old sweet bread you have, in 1-inch cubes
– 30 grams California Walnuts
– 1 tablespoon Dixie Crystals Cinnamon Sugar
– 25 grams Bob’s Red Mill Gluten Free Oats
– 25 grams Dixie Crystals Light Brown Sugar

Individual Cinnamon Roll Bread Pudding Directions:
1. Prepare 6 ramekins with cooking spray and set aside onto a sheet pan with sides.
2. In a medium-large bowl, whisk the Eggs and Maple Syrup together. Add in the Whole Milk and Heavy Cream, but do not whisk too much, because you do not want to whip the cream.
3. Gently stir the cubed Cinnamon rolls into the milk mixture and allow it to soak up for 10 minutes while you prepare the filling and heat the oven to 350F.
4. In a food processor, pulse the Walnuts, Cinnamon Sugar, Oats and Light Brown Sugar, until the nuts and oats are roughly chopped.
5. Spoon the soaked bread halfway into each ramekin, then sprinkle with the filling. Spoon more soaked bread and repeat with the nut filling.
6. Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean. Around the 25 minute mark, if you notice the bread on top browning too much, place a sheet of foil over the sheet pan and continue cooking. Cool for 10-15 minutes before eating – the bread pudding is extremely hot.

Pear Compote Ingredients:
– 40 grams Unsalted Butter
– 50 grams Dixie Crystals Light Brown Sugar
– 1/2 teaspoon Cinnamon
– 2 tablespoons Bourbon Whiskey, optional but delicious
– 4 tablespoons Pear Juice, or Apple Juice
– 150 grams Woot Froot Pear Slices, diced

Pear Compote Directions:
1. In a medium skillet, heat the Butter, Light Brown Sugar and Cinnamon until the butter and sugar are melted and getting caramelized. Carefully add in the Whiskey while stirring.
2. Add in the Pear Juice followed by the Pears. Cook for 12-15 minutes, or until the sauce thickens and the pears are soft and cooked throughout.

Assembly:
1. Top Bread Pudding with Whipped Cream followed by the Pear Compote. Enjoy!

Thank you for joining us this week – we hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!

BrunchWeek Beverages: 
Mocha Frappe from The Redhead Baker.
Almond Champagne Mimosas from {i love} my disorganized life

BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It’s Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear’s Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner.

BrunchWeek Fruits, Vegetables and Sides:
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.

BrunchWeek Desserts: 
Pear and Pecan Cinnamon Roll Breakfast Casserole from Love and Confections. 
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip

These are the best ramekins for individual desserts:
 

 



Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot 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. This post may contain affiliate links.

Filed Under: #BrunchWeek, Breakfast & Brunch, Crisps-Crumbles-Bread Puddings, Uncategorized

Lemon Blueberry Crepes #BrunchWeek

May 8, 2015

Lemon Blueberry Crepes are creamy, sweet, tart and perfect for breakfast, brunch, snack or dessert!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com


Welcome to day 5 of #BrunchWeek that I am hosting with Shaina from Take A Bite Out Of Boca. So many delicious recipes have been shared this week and these last two days have some great ones as well. There is less than 48 hours left to enter the #BrunchWeek giveaway, so be sure you do before time is up!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I love the bright and creamy lemon flavor and with blueberries in season here, I am using them in as many recipes as possible. If you are a regular reader, you know I love all things lemon, especially lemon curd. Making curd is so easy and homemade lemon curd tastes phenomenal. Trust me, if you haven’t made it yet, you really need to!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I haven’t made crepes in a while and thought #BrunchWeek would be the perfect time. While I worked as a pastry chef in a restaurant, we would make huge batches of crepes at a time on a large, gas crepe griddle. The crepes would be used for both sweet and savory dishes. I love creating all different kinds of combinations for crepes. Lemon and blueberry is a classic that I knew would be perfect just in time for Mother’s Day.

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I lightened the lemon curd with some yogurt. I love Stonyfield Organic Yogurt. My refrigerator is stocked full of it at the moment, because there was a huge sale at my local supermarket recently. I love their Petite Cremes flavors! Toddler L&C has been eating Stonyfield Yogurt for almost a year now, and loves it! I usually buy whole milk plain yogurt, because I can use it in both sweet and savory dishes, as well as for breakfast or snacks during the day. I love using it for parfaits with some granola and fresh, seasonal fruit. I sometimes add Nielsen-Massey Vanilla Bean Paste into our yogurt for a delicious vanilla-flecked treat.

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

Lemon Blueberry Crepes
A Love and Confections original recipe
Click here for a printable recipe

Lemon Curd Ingredients:
– 100 grams Lemon Juice
– 62 grams Unsalted Butter, room temperature
– 62 grams Dixie Crystals Granulated Sugar (first measurement)
– 62 grams Dixie Crystals Granulated Sugar (second measurement)
– 12 grams Corn Starch
– 150 grams large Eggs, roughly 3
– Stonyfield Plain Yogurt, for assembly
– Nielsen Massey Vanilla Bean Paste, for assembly

Lemon Curd Directions:
1. In a medium saucepan, combine the Lemon Juice, Unsalted Butter and first measurement of Sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
2. Right before the liquids boil, whisk together the second measurement of Sugar, Corn Starch and Eggs in a bowl big enough to hold the liquid and egg mixtures.
3. Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
4. With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap directly onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled. Can be made a day before use. Can be stored for up to 3 days in the refrigerator. Makes 2-3 cups.

Crepe Ingredients:
– 500 grams Whole Milk
– 200 grams Unbleached All-Purpose Flour
– 50 grams Dixie Crystals Extra Fine Granulated Sugar
– 25 grams Vegetable Oil
– 3 large Eggs
– Pinch of Salt
– Clarified Butter

Crepe Directions:
1. Either in a blender, or in a container with an immersion blender, combine all the ingredients and blend until thoroughly mixed and there are no lumps. Chill in the refrigerator a minimum of 1 hour, preferably 2-3.
2. With either a crepe pan or large flat frying pan, spread on a small amount of Clarified Butter with a pastry brush. Using a measuring cup, pour enough batter to create a thin layer that covers the bottom of the pan. Be sure to swirl the pan, so all the batter is evenly dispersed.
3. Cook the crepe until the bottom is lightly brown, gently flip over and cook for another minute or two (less amount of time than the first side). The first crepe usually comes out bad, so don’t worry if it rips or doesn’t cook properly.
4. Once the crepe is cooked, slide it out of the pan onto some parchment paper. Continue making crepes, buttering the pan every few times, and stacking the crepes one on top of the other. If not using immediately, let them cool to room temperature, place in a zip top bag and refrigerate or freeze. Makes 12 crepes.

Blueberry Sauce Ingredients:
– 300 grams fresh Blueberries
– 75 grams freshly squeezed Lemon Juice
– 100 grams Honey

Blueberry Sauce Directions:
1. In a medium saucepan, bring the Blueberries, Lemon Juice and Honey to a boil on medium-high heat. Turn the heat down to medium and continue cooking, stirring occasionally for 3-5 minutes. Remove from heat and let it cool slightly before serving.

Assembly:
1. Mix 1/2 cup Lemon Curd with 1/2 cup Stonyfield Plain Yogurt and 1 teaspoon Nielsen-Massey Vanilla Bean Paste. Spread evenly between three Crepes. Fold the Crepes, layer on a plate and spoon the Blueberry Sauce on top. Enjoy!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

These are two great options for crepe-making.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot 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. This post may contain affiliate links.

Filed Under: #BrunchWeek, Breakfast & Brunch, Pastries & Baked Goods, Trifles-Parfaits-Mousses-Curds, Uncategorized

Caramelized Onion, Kale, Bacon and Cheddar Strata #BrunchWeek

May 7, 2015

Caramelized Onion, Kale, Bacon and Cheddar Cheese come together to make a delicious Strata – full of flavor and perfect for breakfast or brunch any day of the week!

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek


It’s day 4 of #BrunchWeek and what a great week it has been. I am co-hosting with Shaina from Take A Bite Out Of Boca. The week is half over and the delicious recipes keep coming! Our #BrunchWeek giveaway is still going on, so make sure you enter before the end of the week! I hope you enjoyed my 60-Minute Cinnamon Rolls yesterday, as well as my Whiskey Walnut Tart and Blueberry Sangria that kicked off the week – they are all delicious!

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

Today I am sharing a breakfast strata, which is kind of like a savory bread pudding. I always love a good bread pudding, like my Pumpkin Pie Bread Pudding, Banana Bread Pudding, and Apple Pie Bread Pudding, and have never shared a savory version, so I thought this would be perfect.

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

I received some gorgeous produce and juices from Grimmway Farms, Call-Organic and True Juice and knew I wanted to use kale in my recipe. I love adding kale to salads and pastas and thought it would be perfect in this strata. Caramelized onions are a favorite in our house. We put them on tacos, with roast chicken and potatoes, and in every meal possible. The sweeter the onion, the better it is to caramelize. Vidalia Onions are the best, but if you don’t have Vidalias in stores yet, a sweet onion will have to do. I use Alton Brown’s method for caramelizing onions on the stove. Also, I love the new Le Creuset Revolution Bi-Material Saute Spoon for making caramelized onions. It is has a flexible silicone edge that is perfect for making sure the onions don’t stick and burn, while being incredibly sturdy.

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

Of course, you can’t have a strata without some good cheese. I was so excited to receive some amazing cheddar cheeses from Cabot Creamery Cooperative. In addition to their amazing cheeses, Cabot also offers yogurt, butter, cream cheese, sour cream, whipped cream and dips. The Cabot Cheese selection is fabulous! There are so many different flavors and I can’t wait to try them all, especially their Tomato Basil Cheddar, Garlic & Herb Cheddar and Everything Bagel Cheddar.

Caramelized Onion, Kale, Bacon and Cheddar Strata from LoveandConfections.com for #BrunchWeek

This strata is a mix of everything I like for breakfast all baked into one dish. The challah bread soaks up the egg and milk mixture and is layered with onions, kale, bacon and cheddar – such a delicious combination! You can even prepare this the night before and bake it in the morning, just be sure your baking dish is made to go from the refrigerator to the oven.

Caramelized Onion, Kale, Bacon and Cheddar Strata
A Love and Confections original recipe
Click here for a printable recipe

Caramelized Onion, Kale, Bacon and Cheddar Strata Ingredients:
– 12 ounces Challah Bread, cut into 1 inch cubes
– 2-3 teaspoons Olive Oil
– 5 ounces of Kale, rinsed, dried, de-stemmed and roughly chopped
– 2 pounds Caramelized Vidalia Onions
– 6 ounces Cabot Farmhouse Reserve Premium Aged Cheddar Cheese
– 12 slices of Bacon, chopped
– 10 large Eggs
– 1 & 1/2 cups Whole Milk
– Butter or Cooking Spray
– Salt and Pepper, to taste

Caramelized Onion, Kale, Bacon and Cheddar Strata Directions:
1. Heat oven to 350F. Toast Challah Bread cubes for 5 minutes in the oven while preparing the rest of the ingredients.
2. Lightly saute the Kale in a large skillet with some Olive Oil, then set aside. Use Butter or Cooking Spray and prepare a deep 9 x 13 pan.
3. Place 1/3 of the toasted Challah Bread in the bottom of the dish, followed by 1/2 of the Kale, 1/2 of the Onions, 1/3 of the Bacon and 1/3 of the Cheese. Place another layer of Challah followed by the second 1/2 of Kale, second 1/2 of Onions, 1/3 of the Bacon and 1/3 of the Cheese. Layer the last bit of Challah Bread, last 1/3 of Bacon and last 1/3 of Cheese.
4. In a large bowl, crack the Eggs in and whisk to break them apart. Add in the Whole Milk, Salt and Pepper and whisk to combine.
5. Gently pour the egg mixture over the filling and let it sit for 15 minutes in the refrigerator. Bake for 30-40 minutes, or until the Strata is set and the top is lightly brown. Let it cool for 5-10 minutes and enjoy!

Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!

BrunchWeek Beverages:
Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot 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. This post may contain affiliate links.

Filed Under: #BrunchWeek, Breakfast & Brunch, Uncategorized, Yeast Breads

60-Minute Cinnamon Rolls #BrunchWeek

May 6, 2015

60-Minute Cinnamon Rolls are sure to be a popular brunch in your house. Easy to make and oh-so delicious – this is the perfect dough if you are new to using yeast.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek


Welcome to day 3 of #BrunchWeek. I am hosting this week along with Shaina from Take A Bite Out Of Boca. We are so excited to share such wonderful brunch recipes with you. 30 bloggers are sharing over 120 recipes this week and we are also having a huge #BrunchWeek giveaway with 12 winners! Don’t forget to use the entry form for your chance to win.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

These Cinnamon Rolls should really be called 60 Minute and Thirty Second Cinnamon Rolls, because that is how long it takes to both make, then scarf eat one of these delicious baked beauties. I mean, seriously, who doesn’t love a warm cinnamon roll right out of the oven. I usually equate Cinnamon Rolls with special occasions. We always eat them on Christmas morning, before opening presents. They are a welcome treat at both Easter and Thanksgiving mornings too.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

Granted, you don’t need a special occasion to eat these delicious, gooey, sweet rolls. They are glorious any day of the week! I love working with this dough because it is so easy to use. In just a little bit of time, you can have warm, fresh, right-out-of-the-oven cinnamon rolls slathered in a scrumptious glaze.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

For this recipe, I went with the original filling of cinnamon and sugar. You can definitely customize the filling with different sugars, nuts, fruits or chocolate and I plan on blogging about a few of my other cinnamon roll creations soon. The glaze is dotted with vanilla seeds from my Nielsen-Massey Vanilla Bean Paste. Vanilla Bean Paste is one of my favorite ingredients, because I love seeing all the flecks of vanilla throughout my baked goods, frosting and glazes.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

These cinnamon rolls use yeast to make them rise. Be sure you get the correct type of yeast. If you are new to using yeast in baked goods, I have a helpful bread-baking guide with yeast that you should look at. Also, don’t forget to enter our #BrunchWeek giveaway! Enjoy!

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

60-Minute Cinnamon Rolls
Adapted from a Culinary School recipe
Click here for a printable recipe

60-Minute Cinnamon Roll Ingredients:
– 2 tablespoons Active Dry Yeast
– pinch of Dixie Crystals Extra Fine Granulated Sugar
– 1 & 1/2 cups warm Water
– 1/2 cup Milk
– 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 teaspoon Salt
– 12 tablespoons unsalted Butter, room temperature
– 5-6 cups Unbleached All-Purpose Flour
– Dixie Crystals Cinnamon Sugar Shaker
– 1 & 1/2 cup Dixie Crystals Powdered Sugar
– 2-4 tablespoons Whole Milk
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste

60-Minute Cinnamon Roll Directions:
1. Place Yeast in a clean, small metal bowl and sprinkle a pinch of Sugar on top. Add in the warm water and stir gently to insure all the yeast is wet. Let the Yeast sit and bloom while you prepare the other ingredients. If your yeast does not bubble and grow, it is dead and you will need new yeast before moving forward.
2. Heat 4 tablespoons of Butter, Milk, Sugar and Salt until the Butter is just melted.
3. In a large bowl, place 4 & 1/2 cups of Flour. Add the Yeast mixture into it and stir with a spatula. Add in the Milk mixture and continue stirring. The dough will be extremely sticky.
4. Turn the dough out onto a floured surface. Using your hands or a bowl scraper add in the remaining flour, a little at a time, while kneading it into the dough. The amount of flour you will use depends on your dough, so don’t worry if you don’t use it all. Weather and humidity affect dough, and if it is humid out, you might use all 6 cups of flour. The dough needs to be soft and pliable, but not sticky.
5. Spray the inside of a large metal bowl with cooking spray and place the ball of dough inside. Turn it once to coat, wrap the bowl in plastic wrap and let it rise for 30 minutes.
6. Once it has risen, roll it out onto a lightly floured surface into a large rectangle. I usually do either 22 x 14 or 24 x 16. With an offset spatula, spread the remaining softened Butter evenly over the surface of the dough. Sprinkle the dough evenly with the Cinnamon Sugar.
7. Roll the dough, into a tight log, starting with the long side. Cut into even slices and place into two pans that have been sprayed with cooking spray. I usually get 24 pieces so I divide them between a 9 x 13 and 9 x 9 pan. Cover with plastic wrap and let them rise for another 15-20 minutes while your oven heats.
8. Heat oven to 425F. Remove the plastic wrap and bake the cinnamon rolls for 12-16 minutes, or until golden brown. Cool the rolls for 10 minutes and prepare the glaze.
9. In a small bowl, whisk together the Powdered Sugar, Milk – one tablespoon at a time, and the Vanilla Bean Paste, until you get a good consistency. You don’t want the icing too thick or thin. Spread it on the rolls and enjoy! Best if eaten immediately, but can be store for up to 2 days.

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages: 
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes: 
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries: 
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes: 
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides: 
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life

BrunchWeek Desserts: 
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot 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. This post may contain affiliate links.

Filed Under: #BrunchWeek, Breakfast & Brunch, Uncategorized, Yeast Breads

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