#BrunchWeek Archives - Love and Confections

Bourbon Pecan French Toast Casserole

Terri — Fri, 26 Jun 2020 08:00:35 +0000

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.

Bourbon Pecan French Toast Casserole

Prep Time 20

Cook Time 45

Chill 1

Total Time 2 5

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

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.

Bourbon Peach Sweet Tea

Terri — Thu, 25 Jun 2020 08:00:38 +0000

Bourbon Peach Sweet Tea marries the favorite flavors of the South. This easy cocktail is perfect for a lazy Summer afternoon. Grab a cold drink and meet me on the porch!

Bourbon Peach Sweet Tea is a match made in Southern Heaven. I love sweet tea – not just for the flavor, but for the memories associated with it. Sweet tea is about community; inviting someone in and offering them a glass, grandmothers bringing a pitcher of sweet tea to the family barbecue, and so on. Day 4 of #BrunchWeek blends my love of sweet tea, peaches and bourbon – what could be better?

Brew the Tea:

Choosing tea is a personal preference, but I recommend Luzianne family size iced tea bags (not the cold brew). Luzianne has a less bitter, smoother taste compared to other tea brands. My Simple Southern Sweet Tea is the base for this recipe, and how I make all my sweet teas.

Do not squeeze tea bags when you remove them. The loose leaves in tea bags contain tannins. Instead, of squeezing, let the bag drip then discard it. Tannins are the most concentrated in the dregs, and squeezing the bag makes for a bitter tea. Making tea also takes a small amount of patience. Let it steep for the time allotted, without moving or bouncing it in the liquid.

Bourbon and Peach:

Both bourbon and peach are quintessential Southern flavors and pair well together. Whether it’s in a cocktail, breakfast, or dessert, bourbon and peach are delicious. I love using bourbon in savory recipes, drinks and baking – like Pumpkin Pie Bourbon Cocktail and Vanilla Bean Bourbon Whipped Cream. Peaches are not only for drinks, breakfast and dessert. Grilled peaches are a seasonal favorite and Peach, Prosciutto and Mozzarella Skewers are an easy and delicious appetizer.

Tips, Tricks, and Tools:

Here are a few of my favorite entertaining products, like drinkware, bar carts and accessories.
Always have a non-alcoholic option available for parties where guests may not be drinking. Please drink responsibly.
Baking soda helps with bitterness, cooling on counter prevents cloudiness, Luzianne recommended for best tea.

Bourbon Peach Sweet Tea

Prep Time 5

Cook Time 10

Steeping 5

Total Time 20

Servings 4

Ingredients

8 cups filtered or spring water, divided
2 Luzianne family size iced tea bags, not cold brew
1/8 teaspoon baking soda
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
8 ounces Peach Bourbon*
Ice
garnish with fresh peaches, lemon slices, or mint

Instructions

In medium saucepan, bring 2 cups water just to a boil. Place tea bags and baking soda in a large glass measuring cup that is heat-safe.Pour water over tea bags and let steep for 5-8 minutes. Remove tea bags, letting them drip, but do not squeeze bags to get liquid out.
Pour into large pitcher and stir in sugar. Pour remaining water into pitcher and let cool to room temperature. Add Peach bourbon and stir.
Store in refrigerator up to 3 days. Serve over ice with fresh peaches, lemon slices or mint for garnish.

Notes

*If you do not have peach bourbon available, mix 5 ounces bourbon with 3 ounces peach schnapps.

Beverages Recipes

Bourbon Peach Sweet Tea by Love & Confections

Bread, Grains, and Cereal Recipes

Bakery-Style Blueberry Muffins by The Nifty Foodie
Breakfast Gnocchi by Simply Healthyish Recipes
Oatmeal Raisin Cookie Granola by The Spiffy Cookie
Pretzel Brat Buns by Making Miracles
Strawberry Overnight Oats by The Mandatory Mooch
Vegan Breakfast Toast Three Ways by Happily Curated Chaos

Egg Recipes

Sausage Egg and Cheese Grits by A Kitchen Hoor’s Adventures

Meat, Poultry, and Fish Recipes

Mississippi Pot Roast with Veggies by Making Miracles

Dessert Recipes

DIY Crepe Bar by The Redhead Baker
Earl Grey Macaron by April Golightly
Keto Fudge by Keto Basic AF

The post Bourbon Peach Sweet Tea appeared first on Love and Confections.

Peach, Prosciutto and Mozzarella Skewers

Terri — Wed, 24 Jun 2020 08:00:50 +0000

Peach, Prosciutto and Mozzarella Skewers are an easy and flavorful Summer appetizer. Basil, balsamic glaze and freshly cracked pepper are all the garnish you need.

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and 22 bloggers are excited to share all our favorite Brunch recipes. We hope you enjoy all our Brunch recipes throughout the week!

For day 3 of BrunchWeek, I created an appetizer favorite – Peach, Prosciutto and Mozzarella Skewers. This appetizer is a crowd pleaser, and extremely easy to put together. These skewers are great on their own, drizzled with balsamic glaze and cracked pepper, but would also be great as part of an antipasto platter.

What is Prosciutto:

Prosciutto literally translates to “ham” in Italian and is aged in a dry-curing process. Curing prosciutto originated in Italy thousands of years ago. One of the most notable and with strict quality control is Prosciutto di Parma. The city of Parma is in the Emilia-Romagna region of Italy, which is also famous for Parmigiano Reggiano (Parmesan cheese) and home to Barilla Pasta. Prosciutto di Parma is a 100% natural cured ham made without preservatives, additives, gluten, hormones or any coloring agent.

Prosciutto di Parma is produced with pigs that are specially bred in 10 central-northern regions of Italy, Mediterranean sea salt, air and time. The prosciutto cures anywhere from 400 days to 36 months. Other types of prosciutto are Serrano or Iberico Jamón from Spain, other Italian prosciutti, and American prosciutto.

Fruit and Prosciutto:

Melon, specifically cantaloupe, and prosciutto are a traditional match made in Heaven. The sweetness of the melon balances out the saltiness of the cured ham perfectly. Instead of melon, I opted for my seasonal favorite, peaches. That vibrant yellow color is so beautiful, and juicy, ripe peaches are perfect when in season. Figs plums, pears and apricots are other delicious choices to pair with prosciutto.

Peach, fresh basil, prosciutto di parma, and mozzarella are simple ingredients that pair perfectly together. The herbaceous basil, salty prosciutto, sweet peach, creamy mozzarella, and umami from the balsamic glaze come together for a tasty appetizer that is perfect for a crowd. You can also add cherry tomatoes to the skewers for additional flavor and color.

Types of Mozzarella:

I love fresh mozzarella, in all its forms. If you’re not familiar fresh mozzarella, it is a creamy, semi-soft cheese, that is made in small batches. Fresh Mozzarella has a higher water content, and is lower in fat and sodium than other cheeses. Therefore, it is kept in a brine, whey, water, or vacuum-sealed in plastic. It comes in different sizes and shapes, and from either cow or water buffalo milk. Fresh mozzarella is best when consumed fresh and cold. Because of the high water content, it does not melt as easily, and can add a soupy milky texture when cooking.

Mozzarella di Bufala – the traditional mozzarella of Italy, is produced around the Southern region of Campania. It is produced from an Italian breed of water buffalo (not American buffalo or bison). It has a unique tangy taste, and has a much higher fat content than cow’s milk. Buffalo mozzarella is has specific designations and can only be produced with a traditional recipe in certain regions of Italy. Mozzarella di Bufala is delicious when drizzled with extra virgin olive oil and sprinkled with sea salt.
Fior di Latte Mozzarella – translates from Italian to “flower of milk”. This designation is necessary in Italy, where buffalo mozzarella is more prominent. Fresh mozzarella in the U.S. is mostly made from cow’s milk, whereas buffalo mozzarella is mostly imported. It is typically the largest of the mozzarella balls and is often sliced thick for a classic caprese.
Ovolini – the name comes from the Italian word for egg. This mozzarella is a size smaller than the traditional mozzarella balls, about the size of extra-large eggs. They are made from either buffalo milk, cow’s milk, or a combination.
Bocconcini – the name comes from the Italian word for mouth; these mozzarella balls are bite-sized and most often made from only cow’s milk. Marinated bocconcini is a great appetizer or antipasti.
Ciliegine – the name comes from the Italian word for cherry. These mozzarella balls are about the size of a cherry and perfect for skewered appetizers.
Perlini – the smallest of the balls, these pearl-like mozzarella are a perfect addition to pastas and pasta salads.
Burrata – similar to a regular mozzarella ball, Burrata is made with either cow or buffalo milk. The outside texture is a firm, fresh mozzarella, but the inside is filled with soft cheese curds soaked in cream. It is a decadent treat and the creamy filling oozes out when you cut into the burrata.
Stracciatella – (not to be confused with stracciatella the gelato with chocolate flakes) the proper name of the soft cheese curds inside burrata. It is a mixture of soft, stringy mozzarella curds and cream. Delicious when spread on crusty bread with sea salt

Tips, Tricks, and Tools for Peach, Prosciutto and Mozzarella Skewers:

Here are a few of my favorite entertaining products, including wood boards, bowls and accessories..
The balsamic glaze adds a great depth of flavor, but feel free to use extra virgin olive oil instead.
Prosciutto is a very salty meat, but you can garnish with a few flakes of salt if you prefer.

Peach, Prosciutto and Mozzarella Skewers

Prep Time 15

Servings 6

Ingredients

1-2 fresh peaches
8 ounces fresh ciliegine mozzarella
4 ounces prosciutto di parma
basil
balsamic glaze
salt and pepper, to taste

Instructions

Cut peaches into 8-10 slices, then cut the slices into halves. Cut each prosciutto into 2-3 pieces. Skewer peaches, a basil leaf, a piece of prosciutto, then a mozzarella ball.
Place skewers onto platter. Drizzle with balsamic glaze right before serving. Season with salt and pepper to taste.

Here are more great #BrunchWeek recipes

Beverages Recipes

Michelada by Family Around the Table
Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

Peach, Prosciutto and Mozzarella Skewers by Love & Confections

Bread, Grains, and Cereal Recipes

Cheese Danish by The Redhead Baker
Matcha Souffle Pancakes by Tara’s Multicultural Table
Sausage and Gravy Biscuit Cups by Big Bears Wife
Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories

Egg Recipes

Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
Tropical Fruit Salad by Caroline’s Cooking

Meat, Poultry, and Fish Recipes

Bacon And Eggs Benedict Brunch Burger by Nik Snacks
Corned Beef & Potato Hash by Amy’s Cooking Adventures

Dessert Recipes

Keto Chocolate Mousse Recipe by Keto Basic AF
Salted Caramel Macarons Recipe by April Golightly

The post Peach, Prosciutto and Mozzarella Skewers appeared first on Love and Confections.

Easy Peach Frosé Cocktail

Terri — Mon, 22 Jun 2020 08:00:09 +0000

Easy Peach Frosé Cocktail is the perfect brunch beverage. Delicious peaches blend with rosé and syrup to make the perfect cocktail for a warm Summer day!

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!

Things have been a little different around here. I took a break from the blog, but am back, sharing a fun and delicious cocktail to start #Brunchweek off with a bang.

What is Rosé:

Rosé wine has increased in popularity, especially with the frosé trend picking up. Wines receive their color from the juice’s contact with the skin of the grapes. White wines come from white grapes, and red wines come from red grapes. Winemakers use red grapes to make rosé. Rosé is never made by mixing white wine with red wine, and is frowned upon by winemakers around the world.

The skins soak with the juice and the color bleeds for a short 2-3 day period. The skins are removed and the pink juice ferments to create a rosé. The color of rosé can range from a very pale, almost orange, to a more vibrant pink-purple, depending on the grape variety and length of contact with the skin.

Peach Syrup:

I often use Torani syrups to flavor my cocktails, like my Guava Moscow Mule and my Easy Cranberry Orange Madras. Flavored syrups make it easy to customize any drink. The Easy Peach Frosé Cocktail would be delicious with a raspberry or mango syrup too! To make it kid-friendly, use either ginger ale or sparkling grape juice in place of the wine.

Tips, Tricks, and Tools:

Here are a few of my favorite entertaining products, like drinkware, bar carts and accessories.
Always have a non-alcoholic option available for parties where guests may not be drinking. Please drink responsibly.

Easy Peach Frosé Cocktail

Prep Time 5

Servings 4

Ingredients

20 ounces frozen peaches
1 bottle Rosé wine, chilled
2-4 ounces Torani Peach Syrup

Instructions

Place all ingredients into high-performance blender and blend until thoroughly combined. Divide between glasses and enjoy.

Beverages Recipes

Easy Peach Frosé by Love & Confections
Healthy Banana Smoothie by Simply Healthyish Recipes

Bread, Grains, and Cereal Recipes

Blueberry Bread Pudding by Big Bears Wife
Buttermilk Waffles by The Redhead Baker
Chocolate Banana Muffins by The Mandatory Mooch
Cinnamon Crunch French Toast by The Nifty Foodie
Double Chocolate Banana Muffins by Family Around the Table
Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
Strawberry Scones by Kate’s Recipe Box
Vegan Anise French Toast by Happily Curated Chaos

Egg Recipes

Bacon, Brie & Asparagus Quiche by Sweet Beginnings
Breakfast Tostadas by A Kitchen Hoor’s Adventures
Gyro Omelette by Cheese Curd In Paradise

Fruit and Veggie Recipes

Duchess Potatoes by Amy’s Cooking Adventures
Greek Broccoli Pasta Salad by Making Miracles

Meat, Poultry, and Fish Recipes

Carolina Shrimp And Grits by Nik Snacks
Everything Breakfast Pizza by The Spiffy Cookie

Dessert Recipes

Keto Macarons by Keto Basic AF
Lemon Macarons Recipe by April Golightly
Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
Sprinkle Biscotti by Hezzi-D’s Books and Cooks

The post Easy Peach Frosé Cocktail appeared first on Love and Confections.

Pineapple Paradise Layer Cake

Terri — Sat, 27 Apr 2019 08:00:05 +0000

Pineapple cake, pineapple curd, and vanilla frosting combine in an over-the-top Pineapple Paradise Layer Cake that tastes just as good as it looks! Adorn it with the cutest tropical-inspired sprinkle mix for the perfect party centerpiece.

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

I could not think of a better way to finish off #BrunchWeek than a celebration cake! I love making cute layer cakes, and oftentimes get inspiration from the sprinkles I receive from #BrunchWeek sponsor Sweets & Treats. For example, the Purple Velvet Cake I made for Halloween is still one of my all-time favorite layer cakes, using Sweets & Treats Monster Mash sprinkle mix.

Aside from the traditional pineapple upside-down cake, it is delicious in brunch dishes, drinks, main dishes, and desserts. For instance, pineapple is the star in my Simple Southern Pineapple Lemonade, and a refreshing addition in my Pineapple Strawberry Swirl Fruit Pops.

I have always loved pineapples. There is lots of history and stories surrounding the meaning of the pineapple. Pineapples became the meaning of welcome, hospitality, friendship, wealth and prosperity in different cultures around the world. In addition, sailors are said to have placed a pineapple outside their homes as a symbol of their safe return.

Pineapple Paradise Layer Cake Tools and Tips:

Start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
I use a professional cake decorating turntable to fill and frost easier.
A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.

Recipe note: Coconut extract can be substituted for pineapple extract in the cake, for a piña colada flavor.

Pineapple Paradise Layer Cake

Servings 12

Ingredients

Pineapple Cake

1 cup unsalted butter, room temperature
2 cups Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon salt
1/3 cup canola oil
5 whole eggs, room temperature
2 egg yolks, room temperature
3 1/4 cups cake flour
2 teaspoons baking powder
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon pineapple extract
1 teaspoon butter extract

Pineapple Curd

6 ounces pineapple juice (3/4 cup or 1 small can)
3 tablespoons unsalted butter
1/2 cup Dixie Crystals Extra Fine Granulated Sugar, divided
2 large egg yolks
2 whole eggs
2 tablespoons cornstarch
1/4 teaspoon salt

Vanilla Frosting

2 cups unsalted butter, softened but not room temperature
1/8 teaspoon salt
1 tablespoon clear vanilla extract
1 teaspoon vanilla bean paste, optional
6 cups Dixie Crystals Powdered Confectioners Sugar
4 tablespoons heavy whipping cream

Instructions

Pineapple Cake

Heat oven to 350F. Prepare three 8-inch cake pans with non-stick spray and parchment rounds. In a medium bowl, whisk together the cake flour and baking powder.
In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in salt and oil, and mix to combine. Scrape down the sides of the bowl.
While the mixer is on low, add in the eggs and egg yolks one at a time, mixing until well incorporated.
With the mixer on low, add in flour, in three additions, alternating with sour cream. Mix in the vanilla, pineapple, and butter extracts. Scrape down the sides to incorporate.
Divide the batter between the cake pans, and bake for 30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
Cool in pans for 10 minutes, then turn out onto wire rack to cool completely.

Pineapple Curd

In a medium saucepan, combine the pineapple juice, butter and half of the sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
Right before the liquids boil, whisk together the half of sugar, corn starch and eggs in a bowl big enough to hold the liquid and egg mixtures.
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.
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.

Vanilla Frosting

Cream butter until light and fluffy, about 3 minutes. Add in salt, vanilla extract and vanilla bean paste and mix to combine.
Gradually add powdered sugar while mixer is on low, alternating with heavy cream 1 tablespoon at a time. Scrape bowl well then whip until very light and fluffy, about 4-6 minutes.
Use white frosting for filling and crumb coat, then color with 1-2 drops teal gel food color.

Cake Assembly

If needed, level each cake. Place cake on a cardboard cake round or serving plate. Place a thin layer of frosting, then using a piping bag fitted with a large round tip, create a dam for the curd. Fill with 1/4 cup pineapple curd. Repeat with remaining layers. Crumb coat entire cake and chill for 45 minutes.
Frost cake completely. Carefully add sprinkles around the base of the cake. Place frosting in a piping bag fitted with a 1M open star tip and pipe frosting on top. Decorate with sprinkles. Place in refrigerator until 1 hour before serving.

Notes

Cake recipe adapted from Cake by Courtney. Pineapple Curd and Frosting from Love and Confections

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

BrunchWeek Beverages:
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker

BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch

BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
Lobster Eggs from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline’s Cooking
Vegan Biscuits & Gravy from The Baking Fairy

BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table

Disclaimer:

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. 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.

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 Pineapple Paradise Layer Cake appeared first on Love and Confections.

Grapefruit Lime Spritzers

Terri — Thu, 25 Apr 2019 08:00:30 +0000

Grapefruit Lime Spritzers will be your new go-to Spring drink. Freshly squeezed grapefruit juice and homemade lime simple syrup, combine in a light and refreshing cocktail.

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

I love these spritzers, because it’s great as a daytime drink for parties, brunch, and weekday happy hour. During the week, I don’t want something too heavy or with too much liquor. Therefore, spritzers are the perfect solution for happy hour at home. They are refreshing, bright, and and an easy cocktail for any day of the week.

Recipe Note: Make sure all your liquids are chilled before mixing. Have extra grapefruit and lime wedges for garnish.

Brunch is better with fun cocktails. I love mimosas, and often mix and match flavors. When the weather warms up, Frozen Peach Bellinis are a welcome frosty treat. Joyjolt’s new Lacey Double Wall Insulated Glass is a the perfect whimsical touch for cocktails. Joyjolt also has a gorgeous highball glass that I used for my Cranberry Orange Madras.

Grapefruit Lime Spritzers start with good quality ingredients. While bottled grapefruit juice is readily available, fresh is best. Homemade lime simple syrup makes the drink extra special. I prefer a sparkling fruit beverage, like San Pellegrino, as opposed to a soda for spritzers. Feel free to mix and match flavors also.

Simple Syrup tips:

Simple syrup can be a 1:1 ratio of sugar to water, or (rich simple syrup) in a 2:1 ratio of sugar to water.
I use a dry measuring cup for the sugar and liquid measuring cup for the water. Weighing with a scale is more precise, though
When adding ingredients, like lime zest, to the syrup, make sure you don’t get the bitter white pith. I use a rasp or fine zester like Microplane.
Strain herbs, zest, and other flavorings before mixing simple syrup into your drink. A fine mesh strainer is the best.
Store your syrup in the refrigerator in a labeled and sterilized glass jar. I usually keep my simple syrup for about 2 weeks. Rich Simple Syrup has a longer shelf life, but be aware they do expire and can get moldy.

Grapefruit Lime Spritzers

Servings 2

Ingredients

4 ounces freshly squeezed grapefruit juice
1 ounce homemade lime simple syrup
1 ounce freshly squeezed lime juice
4 ounces Rosé wine
4 ounces Italian sparkling grapefruit beverage
crushed ice
grapefruit and lime wedges, for garnish

Homemade Lime Simple Syrup

1/4 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup water
zest of one lime

Instructions

Grapefruit Lime Spritzers

In a large measuring cup, or shaker, combine grapefruit juice, lime simple syrup, lime juice, and rosé. Fill glasses with crushed ice and fruit wedges. Divide drink between two glasses and top with sparkling grapefruit beverage.

Homemade Lime Simple Syrup

Combine sugar, water, and lime zest in a small saucepan. Heat until just boiling, and sugar has dissolved, stirring frequently.
Remove from heat, place in a sterilized glass jar. Let it come to room temperature, then place in refrigerator until completely chilled.

Enter the #BrunchWeek giveaway here:

a Rafflecopter giveaway

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

BrunchWeek Beverages:
4 Ingredient Frozen Strawberry Daiquiri from Hardly A Goddess
Dairy Free Peach Italian Cream Soda from Cookaholic Wife
Mango Banana Smoothie from The Mandatory Mooch
Peach Guava Italian Soda from Hezzi-D’s Books and Cooks
Peach Mimosas from Rants From My Crazy Kitchen
Sparkling Strawberry Peach Punch from For the Love of Food

BrunchWeek Appetizers and Salads:
Deviled Ham Spread from Platter Talk
Eggs Benedict Cobb Salad from Sweet Beginnings
Everything Bagel Dip from Snacks and Sips
Savory Pull Apart Cheesy Pinwheels from Who Needs A Cape?

BrunchWeek Egg Dishes:
Lobster Eggs Benedict from The Redhead Baker

BrunchWeek Breads, Grains, and Pastries:
Banana Split Muffin Recipe from Creative Southern Home
Funfetti Cinnamon Rolls from Kate’s Recipe Box
Maple French Toast Cups from Family Around the Table
Princess Toast from Seduction in the Kitchen
Vegan Mango Peach Toaster Pastries from The Baking Fairy

BrunchWeek Main Dishes:
Chorizo, Papas, y Queso Enchiladas from Culinary Adventures with Camilla
Sandwich Cake from A Kitchen Hoor’s Adventures

BrunchWeek Desserts:
Blackberry-Mascarpone Dessert Pizza from Tip Garden
Brown Sugar Shortbread from Shockingly Delicious
Brunch Cake from April Golightly
Rainbow Biscotti from The Crumby Kitchen
Strawberry Rhubarb Coffee Cake from Strawberry Blondie Kitchen
Wheatgerm Chocolate Chip Cookies from Simply Healthyish Recipes

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. 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 (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 Grapefruit Lime Spritzers appeared first on Love and Confections.

Chocolate Pecan Congo Squares #BrunchWeek

Terri — Wed, 24 Apr 2019 08:00:18 +0000

Chocolate Pecan Congo Squares are a thick, blondie-like cookie bar with crisp edges and a chewy center. It’s the perfect dessert square for a crowd.

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.

The recipe for these Congo Squares is from my great-great aunt, Eunice. She was a great cook, and you never left her house hungry; if you did, it was your own fault. I loved visiting my aunt and uncle in New Hampshire, and have such fond memories of them both. They were kind, generous and welcoming people. Aunt Eunice’s stuffed shells, to this day, are still one of my favorite meals that she made.

When going through my mom’s recipe box, planning out what I would make for #BrunchWeek, this recipe stood out. I love being able to recreate her Congo Squares, follow the recipe written in her handwriting, and treasure the memories of being in her kitchen. Little L&C loves these Chocolate Pecan Congo Squares too, and I cannot wait to make another batch with her. This is the perfect family recipe to pass down to her.

Recipe Notes: I slightly adapted the original Congo Squares recipe by adding a bit more nuts and vanilla extract. The batter is thick and sticky, and can be difficult spreading in the pan. Don’t be afraid to dust your hands with a bit of flour and use your fingertips to flatten the batter out.

Congo Squares are definitely going in my cookie rotation. I have so many ideas on how to adapt them with different flavors and mix-ins. These were definitely a hit in my house, even more than my German Chocolate Cookie Bars.

Congo Squares tips:

Grease and flour your pan, or line the pan with baking paper.
Overlap the baking paper, so you can easily take the squares out of the pan after baking.
Either use a sharp chef’s knife or metal bench scraper to cut the squares.
Bake a batch and freeze half (wrap well in plastic wrap) for when you get a cookie craving.

For this recipes, I used both Dixie Crystals Light Brown Sugar and Cabot Unsalted Butter. It’s important to use quality ingredients when baking and these are my favorite brands.

Chocolate Pecan Congo Squares

Prep Time 10

Cook Time 30

Total Time 40

Servings 24

Ingredients

1/2 cup Cabot unsalted butter (1 stick), melted and cooled slightly
2 1/4 cups Dixie Crystals Light Brown Sugar
3 large eggs
2 teaspoons vanilla extract
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 cup semi-sweet chocolate chips

Instructions

Heat oven to 350F. Grease and flour 9 x 13 pan, or alternatively line with baking paper. Set aside
In the bowl of your stand mixer, combine melted butter, brown sugar, eggs, and vanilla. Scrape down the sides of the bowl with a spatula.
Add in flour, baking powder, and salt. Mix to combine. While mixer is on low, add in pecans and chocolate chips.
Pour into pan and using spatula or your hands dusted with a little bit of flour, spread the batter evenly.
Bake 30-35 minutes, or until lightly brown around the edges and the center cooked through. Cool in pan for 10-15 minutes. Cut into 24 squares.

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BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

Disclaimer:

The post Chocolate Pecan Congo Squares #BrunchWeek appeared first on Love and Confections.

Bacon Cheddar Grits Casserole #BrunchWeek

Terri — Tue, 23 Apr 2019 08:00:14 +0000

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.

Bacon Cheddar Grits Casserole

Recipe adapted from Lakeside Mills

Prep Time 10

Cook Time 35

Resting Time 5

Total Time 45

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.

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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.

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

Guava Moscow Mule #BrunchWeek

Terri — Mon, 22 Apr 2019 08:00:31 +0000

Guava Moscow Mules are my fruity twist on the classic cocktail. Simple and fresh ingredients are key in this popular bar drink.

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.

Moscow Mules have become my drink of choice. This simple cocktail is always a crowd favorite, and I often find myself creating different versions depending on the season. During the Summer, I enjoy a Very Berry Basil Moscow Mule. Warm Autumn spices enhance my Fall-inspired Pumpkin Pie Moscow Mule.

I am originally from Miami, and love the flavor of guava from all the Hispanic pastries I grew up with. Guava is the perfect fruity flavor for a brunch cocktail. With the help of Torani Guava Syrup for added sweetness, the guava flavor really shines. Fresh lime juice is always preferred over the bottled juice. Make sure you get extra lime for garnishes.

Everyone has their own opinion on ginger beer. Your best bet is to try a few and decide which flavor profile you like best. Some have a spicier ginger flavor, some have a hint of lime – it is totally up to you. Most grocery and liquor stores carry a variety of ginger beer.

There is debate about which copper mug is best for the mule. Some say 100% copper is the only mug to use, others say copper reacts with the acidic ingredients and should not be used. To be on the safe side, my copper mugs are lined with stainless steel. They’re stylish and food-safe!

Tips for the perfect Moscow Mule:

Use a food-safe copper mug. You can find these in most home stores or in my Amazon Store
Get a good-quality ginger beer. Try a few out to see which one you prefer. (Here’s my favorite)
Use freshly-squeezed lime juice. The bottled juice just isn’t the same.
Don’t skimp on the vodka. Use a good quality brand.
Remember garnishes! We eat (or drink, in this case) with our eyes. Lime wedges and mint leaves are the perfect cocktail topper!

Guava Moscow Mule

Prep Time 5

Total Time 5

Servings 1

Ingredients

2 ounce Vodka
3 ounce Guava nectar
1 ounce Torani Guava Syrup
1/2 ounce Freshly squeezed lime juice
Ginger Beer
Mint and lime wedge for garnish

Instructions

Fill copper mug or glass with ice. (crushed is traditional). Add vodka, guava nectar, Torani syrup and lime juice to mug.
Top with ginger beer and stir gently. Garnish with mint and lime wedge. This recipe is intended for individuals ages 21 & up. Please drink responsibly.

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

BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories

BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

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.

The post Guava Moscow Mule #BrunchWeek appeared first on Love and Confections.

#BrunchWeek 2019 Giveaway

Terri — Mon, 22 Apr 2019 06:00:59 +0000

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! We also have an amazing #BrunchWeek giveaway below!

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.

Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible BrunchWeek giveaway below and we’d love if you would take a moment to read about it and what you can win!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

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 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

PRIZE#3 JOYJOLT

Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.

Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That’s why we have created glassware equally as special and unique as your happiest moments.

PRIZE#4 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

PRIZE#5 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

PRIZE#6 COOKBOOK SET

Sarcastic Cookingis giving a copy of her book, Quick Prep Cooking with Your Instant Pot – 75 big-flavor dishes that require minimal work

Dessert for Twois giving a copy of her book, Dinner Just for Two – a cookbook that inspires couples to get into the kitchen together

Sweet Phiis giving a copy of her book, Baby Food Maker Cookbook – 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop

The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen – 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking

Enter the #BrunchWeek Giveaway here:

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Disclaimer:

The post #BrunchWeek 2019 Giveaway appeared first on Love and Confections.