#BrunchWeek

Lemon Blueberry Parfait for #BrunchWeek



#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted a Frozen Peach Bellini, Carrot Cake Baked Oatmeal, Orange Marmalade Pound Cake and Sausage, Pepper and Caramelized Onion Quiche. As BrunchWeek continues let’s go on the lighter side.

I am always a fan of having yogurt at a brunch. With all the heavy and rich foods that brunch can include, it’s nice to have a light and fruity option. If I don’t have an already prepared and beautifully layered parfait, I like a yogurt bar. Yogurt bars are great because you can set out a few types of yogurt, some granola, a bunch of different fruit and everyone can make their own parfaits. 

Even thought this is a lighter option, it in no way skimps on flavor. Once blueberry season begins, you can bet I go out and pick a bunch. I didn’t used to like blueberries as a kid, but now I can eat them straight off the bush. Blueberries and lemon go hand in hand. The tartness of the lemon curd, freshness of the blueberries, crunchy granola and sweet yogurt are a perfect combination. 

This is the perfect breakfast on it’s own or great for a crowd at brunch. You can scale down the recipe for small shot glass portions, or you can increase it and make a large trifle – the choice is yours. I personally like parfaits in a stemless wine glass – it looks so pretty and is the perfect amount just for me. Grab a spoon and dig in. Happy Brunching!

Lemon Blueberry Parfaits
a Love and Confections original recipe
serves 4

Lemon Blueberry Parfait Ingredients:
– 2 cups Granola* homemade or store bought
– 2 cups Vanilla Yogurt
– 2 cups Lemon Curd, prepared the day before
– 2 cups fresh Blueberries

Lemon Blueberry Parfait Directions:
–  Per glass: Layer 1/4 cup Granola, 1/4 cup Yogurt, 1/4 cup Lemon Curd and 1/4 cup Blueberries. Repeat the layers
– Serve immediately. Enjoy!

Lemon Curd Ingredients:
 – 200 grams freshly squeezed Lemon Juice
– 125 grams Unsalted Butter (roughly 1 stick + 1 tablespoon)
– 125 grams Dixie Crystals Extra Fine Granulated Sugar

– 125 grams Dixie Crystals Extra Fine Granulated Sugar
– 25 grams Corn Starch
– 300 grams whole Eggs, room temperature (roughly 6 large)

Lemon Curd Directions:
– In a medium-sized saucepan, heat the Lemon Juice, Butter and first measure of Sugar until just simmering.
– While the lemon mixture is warming up, in a medium-sized mixing bowl, whisk together the second measure of Sugar and the Cornstarch. 
– Crack the eggs and keep them separate until the very last minute. When the lemon mixture looks like it is about to simmer, whisk the eggs into the sugar and cornstarch.
– Slowly pour 3/4 of the lemon juice mixture into the egg mixture while whisking constantly. 
– Return the entire mix back to the pot on medium heat and cook for 2-3 minutes, whisking constantly, until thickened.
– With a sieve, strain the curd into a clean mixing bowl, ensuring that no overcooked eggs get into the curd.
– Place plastic wrap directly onto the surface of the curd and allow it to come to room temperature. Refrigerate over night.

*for some great homemade Granola check out Blueberry Granola by Katie’s Cucina, Nutty Granola with Olive Oil and Honey by The Lemon Bowl, or Cherry-Berry Granola from Sweet Remedy

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Breads, Grains and Pastries:

Brunch Fruit and Sides:

Brunch Desserts:

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Dixie Crystals to use for #Brunchweek. All opinions stated are my own.

Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

One of the quintessential brunch dishes is quiche. You can do so many variations and create a different quiche for every day of the week. Last year I took my favorite quiche recipe and created an italian-style Tomato and Mozzarella Quiche for BrunchWeek.

This year I decided to revisit the quiche and use some wonderful produce. I love using Vidalia Onions because they are naturally sweeter and create an amazing caramelized onion – a perfect match for the mild Italian sausage. I used Italian sausage as opposed to breakfast sausage for the added flavor, but you can substitute breakfast sausage or even ground beef if you prefer.

The folks at Baloian Farms sent me some gorgeous Baby Bell Peppers. I knew they would instantly be perfect for my quiche. I also adapted my normal quiche crust and used some of the Bob’s Red Mill Whole Wheat Pastry Flour in place of some All-Purpose. It creates a heartier crust, you just might need to add a bit more water for the dough to come together well.

Sausage, Pepper and Caramelized Onion Quiche
a Love and Confections original

Sausage, Pepper and Caramelized Onion Quiche Ingredients:
 – 250 grams All-Purpose Flour
 – 10 grams Granulated Sugar
 – 12 grams Salt
 – 300 grams Butter
 – 112 grams Water, possibly  more depending on the dough, whole wheat soaks up more water than regular flour
 – 250 grams Bob’s Red Mill Whole Wheat Pastry Flour
 – 100 grams shredded Cheddar Cheese
 – 140 grams cooked Mild Italian Sausage
 – 50 grams cooked Baloian Farms Baby Bell Peppers
 – 50 grams caramelized Vidalia Onions
 – 150 grams Eggs, roughly 3 large eggs
 – 1/2 teaspoon Salt
 – 1/4 teaspoon black Pepper
 – 150 grams Whole Milk
 – 80 grams Heavy Cream

Sausage, Pepper and Caramelized Onion Quiche Directions:

 – Place first measurement of Flour, Sugar, Salt and Butter in the bowl of a stand mixer, with the paddle attachment, and combine until butter is mixed and looks like pea-size lumps have formed. Add in Water and mix until smooth. Add second measurement of Flour and mix until combined and dough forms a ball.

 – Lightly knead dough on a work surface, if any little pieces of flour and butter have not been incorporated. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Can be refrigerated overnight. If not using right away, place wrapped disk inside freezer bag, label and store for up to a week. Thaw in refrigerator before use.
 – Heat oven to 350F.
 – In a medium-size bowl, place Eggs, Salt and Pepper and whisk together. Add Whole Milk and whisk to combine. Add Heavy cream last and stir to incorporate, being careful not to mix too much and incorporate air. Set aside
 – Lightly flour your work surface and roll out dough, using a rolling pin, to about 1/4 inch thickness.
 – Using a 12 inch dinner plate turned upside-down on the dough, cut a circle using a sharp knife.
 – Place the dough circle in the middle of a Removeable-Bottom Tart Pan. Press the dough to the bottom of the pan and up the sides, being careful not to stretch the dough. Fold the extra dough over (towards the outside of the pan) and pinch, but don’t go over the sides, to create a crust that is slightly taller than the tart pan.
 – Sprinkle Cheese onto the bottom of the quiche shell. Layer Sausage, Peppers and Onions in the quiche shell. Place Quiche on a Sheet Tray and fill with Egg Mixture, just until it reaches the top.
 – Place in oven and bake for 30-40 minutes, depending on your oven, and rotating 1/2 way in between.
 – Allow to cool for at least 15-20 minutes before taking it out of the tart pan.
 – Enjoy!

Brunch Beverages:



Brunch Eggs:



Brunch Main Dishes:



Brunch Sides:



Brunch Breads and Grains:



Brunch Desserts:

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill and Baloian Farms to use for #Brunchweek. The Vidalia Onions were purchased by myself for the purpose of this post, but I love and use them for cooking on a regular basis, when in season. All opinions stated are my own.

Orange Marmalade Pound Cake for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted the perfect Frozen Peach Bellini and Carrot Cake Baked Oatmeal. I love citrus in cake. There’s something about it that just brightens up the cake and makes it feel special. Oranges are definitely a go-to citrus for me. Heck, I love anything citrus – oranges, lemons, limes, you name it.

Bonne Maman sent all the BrunchWeek Food Bloggers a variety of their jam and marmalade, including Orange Marmalade, Muscat Grape Jelly, Fig Preserves Mixed Berry and Apricot Preserves to name a few. I can’t wait to try the rest of the flavor soon!

This is an adaptation of my Aunt B’s Pound Cake I posted last week. It truly is a delicious cake that I love to eat and it is great for adding different ingredients to spice things up. This pound cake freezes beautifully, you just need to thaw it and then glaze it before serving. Happy brunching!

Orange Marmalade Pound Cake
adaptation of a Love and Confection Family recipe

Pound Cake Ingredients:
 – 2 sticks Unsalted Butter, room temperature
 – 3 cups Granulated Sugar
 – 7 Eggs, room temperature
 – 1 cup Sour Cream
 – 1 tablespoon Orange Zest
 – 3 tablespoons Bonne Maman Orange Marmalade
 – 1 teaspoon Vanilla Extract
 – 3 cups All Purpose Flour
 – 1/4 teaspoon Baking Soda
 – 1/4 teaspoon Baking Powder
 – 1 teaspoon Salt
 For the Glaze:
 – 1 cup Powdered Sugar, possibly more depending on how thick you like your glaze
 – 1 tablespoon Orange Zest
 – Juice from 1/2 Orange, actual measure depends on how much juice is in the orange and how thick you like your glaze. I generally start with 1 tablespoon, then add a teaspoon at a time, until I get the desired consistency.

Pound Cake Directions:
 – Heat oven to 300F. Grease and flour 3 loaf pans or 3 9-inch round cake pans.
 – In the bowl of a stand mixer, cream the Butter and Sugar together for 10 minutes, until light and fluffy.
 – While on a low speed, add in the Eggs, one at a time, scraping the sides as needed.
 – Add in the Sour Cream, Orange Zest, Orange Marmalade and Vanilla Extract; mix to combine.
 – Sift together the Flour, Baking Soda, Baking Powder and Salt. Add into the egg mixture gradually.
 – Divide mix evenly between 3 loaf pans and bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Cool completely on a wire rack.
 – To make the glaze: combine the Powdered Sugar, Orange Juice and Orange Zest. Pour over cooled cake and enjoy!

Here are more #Brunchweek recipes for today, come back tomorrow to see some other great recipes too!

Brunch Beverages:



Brunch Egg Dishes:



Brunch Breads and Grains:



Brunch Fruits, Vegetables, Sides: 



Brunch Desserts: 

Go here to see all the amazing prizes up for grabs during #Brunchweek!

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bonne Maman and OXO to use for #Brunchweek. All opinions stated are my own.

Carrot Cake Baked Oatmeal for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Yesterday I posted about a delicious Frozen Peach Bellini. Today is on the “healthier” side. It has carrots and oats, but tastes like a cake – so you can totally have it for breakfast. I mean, cake for breakfast isn’t a bad idea, right? Especially if it’s carrot cake – one of my favorites.

I love using my OXO tools to create recipes. Oxo provided me with this great mixing bowl with handle, spatula and mini measuring cups – which are all up for grabs in the giveaway below. I also use the OXO measuring cups and my trusty OXO scale on an almost daily basis for all my recipes.

Grimmway Farms gave me a bunch of carrots to use for BrunchWeek and boy have I been using them. The shredded carrots are perfect for muffins and oatmeal. I have been snacking on the carrot chips in the afternoons, and the baby carrots are great roasted as a side for dinner. I don’t have an 8×8 square pan, so I used a round cake pan, but I would recommend using a square pan, lined with parchment, to get it out easier. I like the base of this recipe, but I am definitely going to continue improving and adapting it. This is best eaten immediately warm right out of the oven.

Carrot Cake Baked Oatmeal
inspired by/adapted from Southern In Law and Diet Taste

Carrot Cake Baked Oatmeal Ingredients:
 – 2 cups Shredded Grimmway Farms Carrots
 – 1/2 cup California Walnuts
 – 2 cups Bob’s Red Mill Old Fashioned Rolled Oats
 – 1 & 1/2 teaspoons Baking Powder
 – 1 & 1/2 teaspoons Cinnamon
 – 1/2 teaspoon Salt
 – 1/3 cup Brown Sugar
 – 2 tablespoons unsalted Butter, melted
 – 1 & 1/2 cups whole Milk
 – 1/2 cup Applesauce
 – 2 Eggs
 – 2 teaspoons Vanilla Extract

Carrot Cake Baked Oatmeal Directions:

 – Heat oven to 350F. Prepare a cake pan with baking spray.
 – Using your OXO tools, measure the Carrots, Walnuts, Rolled Oats, Baking Powder, Cinnamon, Salt and Brown Sugar and put them in a mixing bowl.
 – In a separate bowl, combine the Butter, Milk, Applesauce, Eggs and Vanilla Extract. Add that into the dry mixture and combine
 – Pour into prepared pan and bake for 30 minutes, or until the center is cooked through. Enjoy!

Here are more #Brunchweek recipes from our Brunchweek Food Bloggers. Make sure you come back tomorrow to see some other great recipes too!

Brunch Beverages:

Brunch Egg Dishes:

Brunch Main Dishes:

Brunch Breads and Grains: 

Brunch Sides:

Brunch Desserts:

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals – Facebook, Twitter, Instagram, Pinterest
Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,
Stemilt – Facebook, Twitter, Pinterest, Blog
Baloian Farms – Facebook
Woot Froot – Facebook, Twitter, Pinterest
Vidalia Onion – Facebook, Twitter, Pinterest
Grimmway Farms – Facebook, Twitter, Instagram, Pinterest
Bonne Maman – Pinterest

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill, OXO and Grimmway Farms to use for #Brunchweek. The walnuts used were purchased by me, but my preferred brand is California Walnuts. All opinions stated are my own.

Frozen Peach Bellini for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

When I think of Brunch, the first thing that comes to mind is sharing it with friends and family. The more the merrier. There is nothing that gets a party started quite like a cocktail.

I am a peach girl at heart. when peach season is here, you better believe that I have a ton in the house, both fresh and frozen. This drink is so easy to whip up for your next brunch and definitely fitting for the start of #Brunchweek. Cheers!



Frozen Peach Bellini
a Love and Confections original
yield 2 cocktails

Frozen Peach Bellini Ingredients:
 – 1.5 cups chilled Prosecco
 – 2 cups frozen, sliced Peaches, slightly thawed
 – 1 cup Ice
 – 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar, or to taste

Frozen Peach Bellini Directions:
 – Place all ingredients in blender and blend on high until completely mixed. Serve immediately and please drink responsibly. Enjoy!

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget.


This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Here are more #Brunchweek recipes for today, come back tomorrow to see some other great recipes too!


Brunch Beverages:
Frozen Peach Bellini from Love and Confections
Raspberry Tequila Sunrise from The Spiffy Cookie
Mango Mimosa from My Catholic Kitchen
Pineapple Peach Mimosa from Big Bear’s Wife
Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Egg Dishes:
Caramelized Onion Tart from Hungry Couple
Polenta Cakes with Crab & Eggs from Foxes Love Lemons
Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
Veggie and Scalloped Potato Frittata from Hip Foodie Mom
Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
Frittata Muffins from Jane’s Adventures in Dining

Brunch Main Dishes:
Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
Spinach & Mushroom Quiche from Real Housemoms
Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Grains:
Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
Strawberry Lemon Crepes from Food Faith Fitness
Carrot Cake Steel Cut Oatmeal from It’s Yummi!
Banana Bacon Pancakes from Eat Your Heart Out
Raspberry Oatmeal Pancakes from Healthy.Delicious.
Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
Banana Coconut Milk Pancakes from Chocolate Moosey
Pumpernickel Bagels from Jen’s Favorite Cookies

Brunch Fruit and Vegetables:
Honeycrisp and & Carrot Waldorf from The Vintage Cook
Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts:
Greek Yogurt Chocolate Cake from Roxana’s Home Baking
Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
Raspberry Lemon Explosion Cake from White Lights on Wednesday

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals – Facebook, Twitter, Instagram, Pinterest
Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,
Stemilt – Facebook, Twitter, Pinterest, Blog
Baloian Farms – Facebook
Woot Froot – Facebook, Twitter, Pinterest
Vidalia Onion – Facebook, Twitter, Pinterest
Grimmway Farms – Facebook, Twitter, Instagram, Pinterest
Bonne Maman – Pinterest


Until next time,
LOVE & CONFECTIONS!


Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Dixie Crystals to use for #Brunchweek. All opinions stated are my own.

Food Blogger #BrunchWeek 2014

BrunchWeek 2014 Logo

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Prize #1:
Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2:

About OXO: OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:
California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.

 

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.

Prize#4:
Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender. Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup. Some fresh carrots will be included to practice with.

About Grimmway Farms: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.

Prize #5:
Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.

About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.

Prize #6:
Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer. They will also be sending some freshly sliced, peaches and nectarines to practice with.
About Woot Froot: The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!

Prize #7:
Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.
About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:
Whole Foods Orlando is giving two lucky winners gifts baskets. 
 – The first Morning Mimosa Basket contains: Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. 
 – The second Breakfast-in-Bed Basket contains: 365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.

Prize #9:
Bonne Maman is giving five lucky winners a jams and jellies prize pack.
About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.
 

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

a Rafflecopter giveaway

The full list of #BrunchWeek Food Bloggers and their recipes will be updated below as the week progresses.

Brunch Beverages:





Brunch Egg Dishes:






Brunch Main Dishes:






Brunch Breads, Grains and Pastries:






Brunch Fruit, Vegetables and Sides:






Brunch Desserts:

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

Until next time,
LOVE & CONFECTIONS!

Carrot Cake Pancakes for #BrunchWeek

BrunchWeek has come to a close. All the recipes looked absolutely delicious. This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, Almond Croissants, Crumb-Top Blueberry Muffins, Berry Parfaits and a Coffee Chiffon Cake.

The last BrunchWeek event is today – our PinChat Live happening from 2-3 pm EST. We’ll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat. http://pinterest.com/lovenconfection/brunchweek-2013/

I am so grateful for all the participation during #BrunchWeek. It would not have been made possible without the hard work and participation of a group of awesome Bloggers.

A HUGE thank you goes to the #BrunchWeek Sponsors: 
Califorina Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, The Food and Wine Conference and #SundaySupper, Bob’s Red Mill, Whole Foods Orlando and Stonyfield Organic. I appreciate all that you have provided for the giveaway, any promotional material or samples, and hope to work with you in future blog endeavors.

Until next time,

LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

Coffee Chiffon Cake for #BrunchWeek

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, Almond Croissants, Crumb-Top Blueberry Muffins and Berry Parfaits! Happy Brunching!!!

BrunchWeek is almost over. Besides entering for the fabulous prizes below, there is still our PinChat Live happening this coming Saturday, May 11th from 2-3 pm EST. We’ll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat.

I thought this cake would be a nice treat for Mother’s Day – what mom doesn’t like coffee? The cake and frosting make for a great dessert that could even be eaten at breakfast or tea time. I also love this frosting! It has such a great coffee flavor and I love how it kind of crusts as it dries – making it not all fall completely off the cake when glazing.

Coffee Chiffon Cake
Coffee Chiffon Cake adapted from About Professional Baking
Coffee Frosting is a Love & Confections original recipe

Coffee Chiffon Cake Ingredients:
 – 255 grams sifted Cake Flour
 – 50 grams Granulated Sugar #1
 – 12 grams Baking Powder
 – 3 grams Salt
 – 120 milliliters Canola Oil
 – 95 grams Egg Yolks, room temperature
– 75 grams Warm Coffee
 – 224 grams Egg Whites, room temperature
 – 1 gram Cream of Tartar
 – 255 grams Granulated Sugar #2

Coffee Frosting Ingredients:
– 6 Tablespoons Unsalted Butter, melted
– 100 grams Powdered Sugar
– 20 grams Warm Coffee
– 1/2 teaspoon Espresso Powder

Coffee Chiffon Cake Directions:
 – Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F.  If using a false-bottom tube pan, do not grease – as per the original recipe instructions. If using a bundt pan I suggest greasing it and cutting the recipe down by 1/3.
 – Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
 – Whisk in Oil and Egg Yolks and Coffee and blend until smooth.
 – Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
 – Whisk 1/3 of the whipped egg whites into the cake batter to “lighten”.
 – Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
 – Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean – time depends on the size of your pan and the amount of batter used
 – If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up – you can attempt to turn it upside-down if you dare.

Coffee Frosting Directions:
 – Melt Butter over medium-low heat.
 – While butter is melting, whisk together the Powdered Sugar, Coffee and Espresso Powder until combined.
 – While whisking, pour melted butter over the sugar coffee mixture. If you don’t use it immediately, the frosting starts to crust – just re-whisk to smooth it out.
 – Pour over Chiffon Cake and enjoy!

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers


Brunch Drink Recipes
Strawberry Sangrias by Kokocooks
Breads, Grains, Cereals and Pancake-type Yums
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking
Meat, Poultry, Fish and Legume Brunch Recipes
Thai Orchid Salmon Salad by Culinary Adventures with Camilla
Egg Recipes
Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina
Potato Recipes
Poutine Hash by The Girl In The Little Red Kitchen
Brunch Dessert Recipes
Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

Berry Parfaits for BrunchWeek

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, Almond Croissants and Crumb-Top Blueberry Muffins – so good! Happy Brunching!!!

After all the heavy and sweet items, I decided to go a little healthier for today’s post – Berry Parfaits! This is such an easy recipe to put together. You can have it for any meal any time of the day – breakfast, brunch, afternoon snack or even dessert.

The crunchy Granola is great with the creaminess of Stonyfield Organic’s French Vanilla Yogurt. The Strawberries I had were slightly tart, but balance by the sweetness of the Blueberries I picked a few weeks ago.

Berry Parfaits
a Love and Confections original recipe
serves 2

Berry Parfait Ingredients:
– 1/2 cup Granola*
– 1 cup Stonyfield Organic French Vanilla Yogurt
– 1/2 cup Strawberries, diced plus more for garnish
– 1/4 cup Blueberries

Berry Parfait Directions:
– Starting with the Granola, layer about 2 tablespoons in the bottom of your glass. Followed by 1 tablespoon of Strawberries and 2 tablespoons of Yogurt. Repeat the layers, alternating strawberries and blueberries for the fruit part, until you reach the top.
– Place a dollop of Yogurt on top, a sliced Strawberry and 2 Blueberries for presentation. Eat immediately

*for a great homemade Granola check out Blueberry Granola by Katie’s Cucina

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Drink Recipes
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes
Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch
Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

Crumb-Top Blueberry Muffins for #BrunchWeek

Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, and an addicting Almond Croissant recipe – you should definitely check them out. Happy Brunching!!!

Whenever I go to visit my parents, usually a weekend trip, we always manage to have a homemade breakfast. Sometimes we have Eggs & Bacon, Muffins, or Mom’s Famous Mickey Mouse Pancakes – yes, I’m in my late 20’s and still look forward to the mouse pancakes (sometimes with chocolate chips too!). Dad has always made THE best French Toast. The most recent visit was to go wedding dress shopping with my sister, KB. P.S. She found an amazing dress, looked absolutely beautiful in it and I can’t wait for her wedding!!!


There were about seven of us that needed to be wrangled in the morning to go wedding dress shopping, but Mom made sure we had a good breakfast, Blueberry Muffins. There is really nothing like hot muffins, fresh out of the oven, with a pat of butter melting on both halves. Mmm yum!

I recently went blueberry picking and still have a bunch in my fridge and freezer. What better way to use those sweet blueberries than in this delicious recipe. You’ll want to have one with butter right from the oven too!

Crumb-Top Blueberry Muffins
adapted from a culinary school recipe

Crumb-Top Blueberry Muffins Ingredients:
– 2 tablespoons plus 2 teaspoons All Purpose Flour
– 2 tablespoons Granulated Sugar
– 2 tablespoons Brown Sugar, packed tightly
– 1/2 teaspoon Ground Cinnamon
– 2 tablespoons Unsalted Butter, cold

– 2.5 cups All Purpose Flour
– 1/3 cup Granulated sugar
– 1/3 cup Brown Sugar
– 1 tablespoon Baking Powder
– 1 teaspoon Baking Soda
– 1/4 teaspoon Salt
– 2 large Eggs
– 6 tablespoons Unsalted Butter, melted
– 1 teaspoon Vanilla Extract
– 1 cup Buttermilk
– 2 cups Blueberries, fresh or frozen

Crumb-Top Blueberry Muffins Directions:
– Heat oven to 350F. Either grease and flour or line muffin tins with cupcake wrappers.
– Make topping by combining the first 4 ingredients, Flour, Sugar, Brown Sugar and Cinnamon, in a small bowl. Cut in the Butter using a pastry blender or 2 knives, until the mixture resembles coarse crumbs and set aside.
– For the muffins, combine the Flour, Sugar, Brown Sugar, Baking Powder, Baking Soda and Salt in the bowl of your stand mixer.
– In a separate bowl, whisk together the Eggs, melted Butter, Vanilla Extract and Buttermilk.Pour the liquid mixture into the dry ingredients and mix just until combined, being careful not to overmix. Remember to scrape the sides of the bowl to ensure that the ingredients are incorporated.
– Gently fold the Blueberries into the batter until evenly distributed.
– Using an ice cream or cookie scoop, fill the muffin cups almost to the top – about 18 all together. Sprinkle each muffin with about 1-2 teaspoons of Crumb Topping.
– Bake for 20-25 minutes. The will be golden and spring back when touched or until a cake tester inserted into the middle comes out clean.

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Brunch Recipes with Eggs
Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla 
Veggie Quiche Cups by Take A Bite Out of Boca 
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner 
Turkey Dill Crepes by Kokocooks 
Breads, Grains, Cereals and Pancake-type Yums 
Cherry Coconut Granola by Katie’s Cucina 
Brioche by poet in the pantry by poet in the pantry 
Gold Goddess Steel Cut Oats by The Vintage Cook 
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic 

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table 
Croissant & Chocolate Bread Pudding by White Lights on Wednesday 
Honey Poached Pear “Sundae” by Amanda’s Apron 
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.