#BrunchWeek

Carrot Cake Overnight Chia Oatmeal #BrunchWeek

May 5, 2018

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

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

Carrot Cake Overnight Chia Oatmeal from LoveandConfections.com #BrunchWeek

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

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

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

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

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

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

Carrot Cake Overnight Chia Oatmeal

By Love and Confections

Ingredients

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

Instructions

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

Yield: 2 servings

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

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

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

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

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

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

Until next time,
LOVE & CONFECTIONS!

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

How to Create an Antipasto Platter #BrunchWeek

May 4, 2018

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

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

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

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

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

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

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

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

Antipasto Platter tips:

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

Antipasto Platter

Ingredients

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

Instructions

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

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

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

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

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

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

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

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

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

Until next time,
LOVE & CONFECTIONS!

Coconut Cupcakes with Coconut and Blueberry Frosting

May 3, 2018

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

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

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

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

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

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

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

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

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

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

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

Visit Dixie Crystals for the full recipe:

COCONUT CUPCAKES WITH COCONUT AND BLUEBERRY FROSTING!

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

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

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

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

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

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

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

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

Until next time,
LOVE & CONFECTIONS!

Everything Bagel Macaroni and Cheese #BrunchWeek

May 2, 2018

Everything Bagel Macaroni and Cheese is my twist on two favorites, and a unique and delicious dish for brunch. Don’t forget extra everything bagel spice for the topping!

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.

Everything Bagel Macaroni and Cheese from LoveandConfections.com #BrunchWeek

I combined my love of everything bagels and macaroni and cheese, and it is epic! BrunchWeek day 3 for me is all about a twist on a classic comfort food. What better way to use one of my favorite cheeses – Cabot Everything Bagel Cheddar. I seriously hoard this and don’t like to share. It’s my favorite of the flavored cheeses.

This mac-n-cheese is special because it also has cream cheese in the sauce. You can’t have an everything bagel without the cream cheese! I made a modified roux, because we don’t always have time for that… and it had a good tang that is distinctive.

The Cabot Everything Bagel Cheddar is encrusted with everything spices and seeds, and looks so good mixed throughout the macaroni. I am partial to elbows for my mac-n-cheese, but you can use another shape – fusilli or orecchiette would work too.

I topped mine with more everything bagel spice and chives. You can buy the spice at the some grocery stores or through online shops. I also have a recipe from my Everything Bagel Rolls two years ago for #BrunchWeek. I usually have all the spices and seasonings at home, and make my own mixture. It’s great for not only putting on baked goods, but also veggies, chicken and fish! So many everything bagel possibilities!

One of my neccessities when making a roux, or roux-like sauce is to use gravy flour. It is a specific, fine flour that is perfect for sauces and gravy. I even use it in place of all purpose flour when I need to grease and flour my bundt pans. Don’t skip this ingredient – it makes a difference.

Here are some items I used for today’s post:

This is such a different mac-n-cheese than what people are used to, so I really hope you like it. Also, mixing some crispy bacon pieces inside and topping with a fried egg is definitely my kind of brunch. Who loves a good runny yolk? Yep, totally remaking this recipe with bacon and eggs now! Bring on the runny yolk love!

Everything Bagel Macaroni and Cheese

By Love and Confections

Ingredients

1 pound elbow macaroni
1 3/4 cups milk, preferably whole or 2%
2 tablespoons gravy flour
4 ounces cream cheese, softened
1 8 oz bar Cabot Everything Bagel Cheddar Cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sesame seeds
Everything Bagel Seasoning for garnish
Chives for garnish

Instructions

Cook pasta according to package directions. Drain and set aside in large bowl.
in medium saucepan, heat 1 cup milk until just steaming. In small bowl whisk together remaining 3/4 cup milk and flour. Add to heated milk and whisk continuously on low heat. Once it thickens slightly, add cream cheese and Cabot cheese. Whisk until melted. Add salt and pepper to taste, and sesame seeds.
Pour cheese over pasta and stir to combine. Place in heatproof serving dish. Can be made ahead of time and reheated in the oven. Garnish with more everything bagel seasoning and chives.

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

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.

French Coconut Pie with Pine Nuts from Shockingly Delicious.

Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Until next time,
LOVE & CONFECTIONS!

Succulent Vanilla Sugar Cookies #BrunchWeek

May 1, 2018

Sugar Cookies are a family favorite for holidays and celebrations. I jumped on the trend and created Succulent Vanilla Sugar Cookies that are perfect for Mother’s Day, bridal showers, baby showers, and so much more.

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. This post contains affiliate links.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

For #BrunchWeek Day 2, I am bringing you a family favorite recipe that we use for pretty much every holiday throughout the year. We love baking and decorating cookies. In addition to my fun straw collection I mentioned yesterday in my Strawberry Frosé post, I also have quite a collection of cookie cutters. I don’t have hundreds like a lot of the cookiers out there, but I keep adding to my collection. I chose a simple round cutter for my succulent sugar cookies today.

I have a thing for succulents. I liked them before they were big and everywhere, actually. However, I have a black thumb and kill almost every plant I own. “Succulents can’t be that hard to keep alive; they’re sturdy little suckers” – said the voice in my head before going to a plant and flower show and purchasing some.

Well, low and behold, while they are pretty easygoing plants, I learned the hard way that they really, really, really need a lot of light. Did you know that succulents grow taller when they need more sunlight? Yep, I didn’t, but I do now. And now I have to find a sunnier spot than my back patio to place them for optimum sunlight… Oh, and thanks to Youtube, I know how to trim them and try and get them smaller again. That’s my project this Spring and Summer – to not kill my plants.

Anyway, back to the recipe. I love sugar cookies and wanted to do a fun, themed cookie for
#BrunchWeek. Succulents are great because they come in any and every color under the rainbow. I chose to use my favorites, green and pink.

After mixing the frosting and coloring them with gel colors (do not use regular food coloring) I fell in love with the forest green one. The avocado green is really pretty and I might try doing a shade darker next time. I also used a moss green, but it didn’t look appetizing at all… we won’t go there. The pink frosting is actually a few drops of Merlot color. I love how it came out all dusty rose-like.

The frosting I made is absolutely delicious. I had always been curious about LorAnn Oils and Flavors, especially the Princess Baking Emulsion. It has a vanilla, citrus, nutty taste and was a pleasant surprise and addition to my frosting. I will definitely be using it again soon my my baked goods and frostings!

In case you’re wondering what tips I used: 18, 21, 32, 101, 104, 352. Here are some items I used for today’s recipe:

I had a lot of fun coming up with designs and cannot wait to practice piping more succulent cookies soon! I hope you are enjoying #BrunchWeek so far and don’t forget to enter the giveaway!!

Succulent Vanilla Sugar Cookies

By Cookies adapted from Pillsbury, Frosting from Love and Confections

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup (2 sticks) unsalted Cabot butter, softened
1 Eggland’s Best large egg, room temperature
3 tablespoons heavy whipping cream
1 teaspoon vanilla bean paste or vanilla extract

Instructions

Combine flour, baking powder, salt and sugar into a large bowl. Use a whisk to combine and break up any lumps. cut in butter using a pastry blender.
In a small bowl or measuring cup, beat the egg and add in heavy cream and vanilla paste or extract. Pour into flour mixture and combine with a spatula, or by hand, until it forms a ball of dough, without overworking it.
Form a disk and wrap airtight in plastic wrap. Refrigerate at least 4 hours or overnight. If not using immediately, you can securely wrap it and place in a zip top bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
When ready to make cookies, heat oven to 400F, roll out to 1/4 inch thick, cut out shapes with cookie cutters and place on an ungreased air-bake baking sheet.
Bake for 10-16 minutes, on an air-bake sheet tray or until just golden brown around the edges. If using a regular sheet pan, cooking time will be reduced to 5-8 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooking rack and cool completely before icing.

Princess Frosting

Ingredients

1 cup (2 sticks) unsalted Cabot butter, softened
1 cup vegetable shortening, preferably Crisco
1/2 teaspoon salt
2 pound bag Dixie Crystals Powdered Confectioners Sugar
1 teaspoon LorAnn Princess Emulsion
1 teaspoon vanilla extract or vanilla bean paste
3-6 tablespoons milk
Gel food colors

Instructions

In stand mixer, beat butter 2-3 minutes until light. Scrape down the sides of the bowl, add in shortening, and beat until combined.
Add about half of the powdered sugar and mix on low. Scrape down the sided of the bowl. Add in the emulsion, extract or paste and 3 tablespoons milk. Top with remaining powdered sugar and mix on low to combine. Scrape sides of bowl then mix on medium speed for 3-5 minutes. If frosting is too thick to pipe, add in remaining milk, 1 tablespoon at a time and beat to combine. Buttercream should be soft enough to pipe, but hard enough to retain shape and fine lines.
Separate buttercream into bowls and color with desired gel food colors. Keep covered when not in use. Place into piping bags prepared with tips. Pipe and decorate cookies. Once frosting has “crusted” slightly, keep covered in an airtight container, refrigerated, for up to 2 days.

Yield: 20 cookies

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

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Until next time,
LOVE & CONFECTIONS!

Easy Strawberry Frosé #BrunchWeek

April 30, 2018

Easy Strawberry Frosé is a tasty boozy beverage that is sure to get any brunch, party or celebration started!

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.

Easy Strawberry Frosé from LoveandConfections.com #BrunchWeek

Easy Strawberry Frosé combine a few of my favorite things: wine, the color pink, berries, and fun straws. I will totally admit that I love frozen cocktails, and this one could not be easier to make.

Strawberry Frosés are perfect for any brunch, holiday, or girls’ night! I know my girlfriends would love to have appetizers and frosé during our next night out. I love pink party drinks, and these would also be the perfect cocktail for Mother’s Day – especially with a pretty pink tablescape!

You can’t forget the fun straws – I never do. I have so many straws it’s embarrassing, but I love them so much! You never know when you might have a spontaneous get-together and need some cute napkins or straws for cocktails. ‘Always be prepared and ready to party’ is my motto!

When choosing a wine, take into account who will be drinking it. Do your friends tend to favor more dry or sweet wines. I chose a bottle that wasn’t too sweet, so I could add in my own strawberry simple syrup and adjust the sweetness. It helped make the drink perfectly pink, because the rosé lightens when it is frozen and blended.

You will probably need to use 3 ice cube trays when freezing the wine. If necessary, the ice cubes can be made in batches the day before and kept in a freezer plastic bag until blending.

It’s BrunchWeek – my favorite event of the year! I am so excited to be working with this year’s group of bloggers. We have over 150 amazing recipes over the next few days, as well as a big giveaway > enter here! I hope you enjoy all the fabulous recipes this week! Happy brunching!

Easy Strawberry Frosé

By Love and Confections
Published 04/30/2018

Ingredients

1 750ml bottle of rosé
1 cup water
1 cup sugar
2 cups strawberries, washed, hulled and quartered

Instructions

Freeze rosé in ice cube trays overnight.
Place water, sugar and strawberries into a small/medium pot. Stir together and heat until the mixture boils. Cook on low for 10 minutes. Strain syrup into heatproof container, but do not push the berries through. Let it drain naturally for 10 minutes. Cover and refrigerate overnight
In blender, combine ice cubes and 1/2 cup strawberry syrup. Add more to taste. Serve immediately

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

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.

Ham, Asparagus and Gruyere Quiche from The Redhead Baker.

Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.

Mom’s Egg Salad Sandwich from Girl Abroad.

Spicy Pimento Cheese Omelet from For the Love of Food.

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.

Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.

Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen.
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

Until next time,
LOVE & CONFECTIONS!

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek 2018 and Giveaway

April 30, 2018

Welcome to #BrunchWeek 2018! I created Brunchweek 6 years ago and never imagined how great of an event it would become. We have over 150 brunch recipes from thirty eight bloggers around the country. They are showcasing some of their best brunch dishes (over 150!!). We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!

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.

I am co-hosting with my blogging pal A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with some amazing sponsors that I love working with! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible 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 is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

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 is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family ®”.

a Rafflecopter giveaway

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

Banana Nut Bread Buttermilk Pancakes #BrunchWeek

May 12, 2017

When breakfast smells like a warm loaf of mom’s famous banana bread, you know it’s going to be a good day. Old-fashioned buttermilk pancakes are the base for this easy and delicious banana nut bread pancake recipe.

Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored

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.

Warm banana nut bread slathered with cream cheese is a favorite breakfast, snack, or dessert. My mom makes amazing banana bread and my grandmother introduced me to having it with cream cheese, when I was little. I love the tang of the cream cheese mixed with the sweetness of the bread. Banana bread just has that homey feel, and whenever I smell it, it makes me think of my mom and her delicious baking.

I tasked myself with creating a banana bread-like pancake with #BrunchWeek sponsor Dixie Crystals, and these are so good. While I made these, the house smelled just like I was baking my mom’s banana bread, and she thought so too, so I got mom’s seal of approval! My Banana Nut Bread Buttermilk Pancakes are a great addition to any brunch, especially Mother’s Day.

Visit Dixie Crystals for the FULL RECIPE:

BANANA NUT BREAD BUTTERMILK PANCAKES!

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

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

Sweet Apple Hand Pies with Cheddar Shortcrust from An Edible Mosaic

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.
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.

Apple, Grape, and Walnut Chicken Salad #BrunchWeek

May 11, 2017

Apple, Grape, and Walnut Chicken Salad is always a favorite when I am brunching with friends. Crisp Lady Alice Apples give it a sweet crunch that makes this the perfect brunch dish.

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.

Apple, Grape, and Walnut Chicken Salad from LoveandConfections.com #BrunchWeek #sponsored

My best friend’s mom makes the best chicken salad, hands down. Some of my favorite memories growing up include attending their family parties and having Tammy’s chicken salad. As soon as I received a box of gorgeous Lady Alice Apples from Rainier Fruits, I knew I was going to create a variation on her chicken salad. Don’t forget to enter here for some great prizes for the #BrunchWeek giveaway.

This is a bit different than the chicken salad of my childhood, but I love the addition of apples. The apples give it a nice, sweet crunch, and I left the skin on so their gorgeous color would show through the salad. It’s nice to see bits and pieces of apples throughout, and gives it a twist on the classic.

I love having a variety of food at brunch, both sweet and savory, and chicken salad is a classic party dish. Whether it’s Mother’s Day brunch, tea parties, or a day with the girls, this chicken salad is sure to please. You can serve it with regular (or mini) croissants, wraps, rolls, or even lettuce cups.

Apple, Grape, and Walnut Chicken Salad

By Love and Confections
Published 05/11/2017

Apple, Grape, and Walnut Chicken Salad is always a favorite when I am brunching with friends. Crisp Lady Alice Apples give it a sweet crunch that makes this the perfect brunch dish.

Ingredients

1/3 cup diced celery hearts
1/2 cup chopped walnuts
1/2 cup green grapes, halved or quartered
1 1/2 cups diced Lady Alice Apples
14 ounces cooked chicken breast, diced or shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup greek yogurt

Instructions

Combine all ingredients in a large mixing bowl. Serve with rolls, croissants, wraps, or lettuce cups.

Yield: 12 servings
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.

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

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

Green, Eggs and Ham Burrito from Nik Snacks

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

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.

White Cheddar Pimento Cheese Spread #BrunchWeek

May 10, 2017

I always have appetizers on hand when guests are coming over, and this White Cheddar Pimento Cheese Spread made with Cabot Cheese is easy to whip up and perfect for a make-ahead snack.

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.

White Cheddar Pimento Cheese Spread from LoveandConfections.com #BrunchWeek #sponsored

I cannot believe I have never made pimento cheese for the blog. My mom loves pimentos so she suggested I create a pimento cheese dip for #BrunchWeek. Of course, I had an amazing selection of cheeses to choose from, since Cabot is one of our sponsors that have donated some great prizes for the #BrunchWeek giveaway.

Vermont Sharp Cheddar and Legacy Collection Alpine Cheddar were the two cheeses that I used in this recipe. You can easily use any of the Cabot cheeses – they are all delicious.

White Cheddar Pimento Cheese Spread

By adapted from Cabot Cheese
Published 05/10/2017

I always have appetizers on hand when guests are coming over, and this White Cheddar Pimento Cheese Spread made with Cabot Cheese is easy to whip up and perfect for a make-ahead snack.

Ingredients

8 ounces Cabot Vermont Sharp Cheddar, grated
6 ounces Cabot Legacy Collection Alpine Cheddar, grated
1/2 Greek yogurt
1/2 cup mayonnaise
1 (7-ounce) jar chopped pimentos, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

Instructions

Drain pimentos well, if necessary, pat dry with paper towels. Mix all ingredients in a large bowl until blended. Can be made up to 24 hours in advance and refrigerated.

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

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

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.