Cocktails

Creamy Coco Cappuccino Toasted Almond #muBARista

December 18, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #muBARista #CollectiveBias The following content is intended for readers who are 21 or older.

Creamy Coco Cappuccino Toasted Almond from mü coffeehouse cocktails is the perfect drink for happy hour and holidays!

Creamy Coco Cappuccino Toasted Almond from LoveandConfections.com

I love a good cocktail, and mine tend to be on the sweeter side. Creamy and delicious is definitely a plus and one of my favorites is a Toasted Almond. Traditionally made with Amaretto, Coffee Liqueur, and either Milk or Half and Half, it is a delicious coffeehouse inspired cocktail that I made even better with mü coffeehouse cocktails.

I even created an easy DIY Jingle Bell Cocktail Sticks. Since the bell is a bit heavy, I added a piece of chocolate to the stick (and who can deny chocolate) to help weigh it down. Chocolate goes perfect with coffeehouse flavors and my girlfriends will love the sweet treat with their drinks. If you make a fruity holiday drink, add a piece of fruit that pairs well with the flavors. Also, if you’re heading a holiday party this year, head to Publix and grab a mü coffeehouse cocktail as a host/hostess gift.

Creamy Coco Cappuccino was the perfect addition in my Toasted Almond and I cannot wait to try more of the 4 available flavors – Creamy Vanilla Latte, Creamy Chocolate Chai and Creamy Espresso Macchiato. “Coffee Break Meets Happy Hour” with mü coffeehouse cocktails, which are ready to drink, great when poured over ice, or even blended to frothy perfection. Just like your favorite coffeehouse drinks, these coffeehouse inspired cocktails are creamy and offer a “kick” with 13.9% ALC. They are available at Publix and other retailers, and have a $2 instant coupon available on the bottles.

What is your favorite coffeehouse cocktail? Let me know in the comments and don’t forget to try mü coffeehouse cocktails this holiday season!

Creamy Coco Cappuccino Toasted Almond

A Love and Confections original recipe

Yield: 4 servings

Creamy Coco Cappuccino Toasted Almond Ingredients:

– 8 ounces mü coffeehouse cocktails Creamy Coco Cappuccino

– 8 ounces Amaretto

– 8 ounces Heavy Cream

– Ice, optional

Creamy Coco Cappuccino Toasted Almond Directions:

1. In a pitcher or carafe, combine the Creamy Coco Cappuccino, Amaretto and Heavy Cream. If making ahead of time, keep in the refrigerator until needed (up to 2 hours).

2. You can serve it chilled as-is, or pour over ice into serving glasses. Please enjoy responsibly.

Here is some fun barware and cocktail accessories for this recipe:

Until next time,

LOVE & CONFECTIONS!

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Blueberry Sangria #BrunchWeek

May 4, 2015

Blueberry Sangria is the perfect Brunch cocktail especially with freshly-picked blueberries!

Blueberry Sangria from LoveandConfections.com #BrunchWeek

Welcome to #BrunchWeek 2015!!! This year please welcome Shaina from Take A Bite Out Of Boca as my co-hostess. We are SO excited to share all the wonderful goodies with you this week, in preparation for Mother’s Day. We also have a HUGE GIVEAWAY with from 12 sponsors with over $1500 in prizes.

I never thought that my little idea, three years ago, would become such a loved event with my blogging friends. Every year, I kick-off #BrunchWeek with a cocktail. I mean, what good brunch doesn’t have one? I loved my Blood Orange Mimosas and Frozen Peach Bellinis from the first two #BrunchWeek, so I decided to keep the tradition going.

Blueberry season is in full swing and I have already gone picking twice this year. I hope to be able to go one more time before it gets too hot outside. The bushes are full of sweet, juicy fruit and you can pick to your heart’s content at the local organic farm I frequent every year.

Last year, I didn’t know if I would make it out into the fields, since Baby L&C was only a few months old. We decided to go and had a good time. She stayed nice and covered in her stroller and my Dad and I were able to pick a few pounds of berries.

Then and now – Toddler L&C (and my Dad) one year later!

The most recent blueberry picking was a little bit different. Now that she is Toddler L&C, nothing gets in her way. She is rambunctious and always wants to do her own thing. This year, she only sat in her stroller for about half the time. My Dad watched her, mostly, while I picked a good amount of the berries. She wanted to get out, run around, and do it herself – which of course meant she either picked leaves off the bushes or tried to eat fallen berries (yuck!).

I made so many things with the pounds of blueberries I picked – pancakes, muffins, smoothies, homemade jam. I was so excited to try a sangria with my blueberries and knew it would be perfect for my first #BrunchWeek post this year. Don’t forget to enter the giveaway and Happy Brunching!!

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

Blueberry Sangria Ingredients:
– 1-750ml bottle of Sweet Red Wine, chilled
– 1 cup Blueberry Liqueur
– 1 cup Raspberry Liqueur
– 3-4 cups Lemon-Lime Soda
– 2 cups Blueberries, frozen
– Blueberries and Mint for garnish (optional)

Blueberry Sangria Directions:
1. I pick fresh blueberries, then freeze them to use in baking and drinks. Using frozen blueberries instead of ice cubes doesn’t water down the Sangria.
2. Combine Red Wine, Blueberry Liqueur, Raspberry Liqueur and Lemon-Lime Soda in a large pitcher. Stir in frozen Blueberries. Divide among glasses and please enjoy responsibly. This recipe is intended for individuals ages 21 & up. Please drink responsibly.”

#BrunchWeek 2015 by LoveandConfections.com

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

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.

Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Until next time,
LOVE & CONFECTIONS!

Want the same cute bamboo skewers I used in my recipe today?

This post is linked up to Tipsy Tuesday by Grey is the New Black
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.

Cherry, Peach & Raspberry Sangria

October 1, 2014

Cherry, Peach and Raspberry Sangria is one of the my favorite cocktails because it is so easy to make, incredibly delicious, and perfect for any occasion.

I made this sangria a few times this past Summer, and every time, it was finished before I could get any pictures, so here it finally is. Cherry, Peach and Raspberry Sangria is that good! I made this sangria for a few parties and it was a hit. The flavor combination is so refreshing and perfect for Summer.

I was given a gorgeous box of cherries from my friends at Stemilt, and have made a few goodies with them including this Sangria back in July. The cherries were gorgeous and the delivery guy knows me well enough now that when I start jumping up and down with excitement about a delivery, he doesn’t ask questions.

You would be excited too if you got a delivery like this. As soon as I received the cherries I dived right in. Fresh cherries are so amazing. I also love to pit and freeze them, so I have cherries year-round. I hope I can visit the Stemilt orchards in person one day soon. I have loved cherry season and can’t wait for their apples and all the wonderful Fall baking I plan on doing with them.

Cherry, Peach and Raspberry Sangria

a Love and Confection original

Click here for a printable recipe

Cherry, Peach and Raspberry Sangria Ingredients:

– 1 pound Cherries, pitted, preferably fresh but can use frozen

– 2 cups Raspberry Liqueur

– 3 cups Peach Nectar

– 3 cups Lemon-Lime Soda

– 6 ounces Frozen Raspberries

– 10 ounces Frozen Sliced Peaches

– 1 bottle Sweet Red Wine, chilled

Cherry, Peach and Raspberry Sangria Directions:

1. Place Cherries and Raspberry Liqueur in a lidded container overnight in the refrigerator, the day before you wish to make the Sangria.

2. On the day you want your Sangria, in a blender or food processor, blend half of the Cherry/Raspberry Liqueur mixture and pour it into a pitcher. Pour the rest of the whole cherries and liqueur into the pitcher.

3. Add the Peach Nectar, Lemon-Lime Soda, Frozen Raspberries and Frozen Peaches. Stir to combine.

4. Add the bottle of Sweet Red Wine and stir. Serve over ice and garnish with cherries, peaches and raspberries. Please drink responsibly. Enjoy!

Until next time,

LOVE & CONFECTIONS!

Disclaimer: I received a box of cherries from Stemilt and was not compensated for this post. All opinions are my own and I only work with companies I love.

{Spiked} Blueberry Lemon Iced Tea

September 3, 2014

Blueberry Lemon Iced Tea is the perfect drink to cool off in the afternoon. Add some vodka to make this a great happy hour drink!

I am a Southern Girl at heart and sweet tea always hits the spot. If I had a wrap-around porch, you might find me out there in a chair with a tall glass of ice cold sweet tea – especially with the weather we have been having. Pumpkin recipes are popping up all over the internet and the northerners are wishing for more Summer, while here in the South we can’t wait for sweater and boot weather. Just to clarify, in Florida, we break out the sweaters and boots when it gets below 70.

I love plain sweet tea, which is my usual, but sometimes it is fun to try new flavors. I saw this recipe online and thought it would be perfect for #SanibelBeachWeek. Blueberries and Lemon are a great combination and it was perfect with the tea. You can make it as is for the kiddies or make an adult only beverage by adding in some vodka, chilled and straight from the freezer, of course. I hope you get a chance to experiment with some flavored tea as you soak up the last few days of Summer. Enjoy!

{Spiked} Blueberry Lemon Iced Tea
adapted from Southern Living
Click here for a printable recipe

{Spiked} Blueberry Lemon Iced Tea Ingredients:

– 16 ounces frozen Blueberries

– 1/2 cup freshly squeezed Lemon Juice

– 4 cups Water

– 2 family-size Tea Bags

– 1 cup extra-fine granulated Sugar

– 4 cups of Ice

– Vodka (optional)

{Spiked} Blueberry Lemon Iced Tea Directions:

1. In a medium saucepan, bring the Blueberries and Lemon Juice to a boil. Once boiling, cook for 5 minutes, stirring occasionally, until blueberries have softened, broken down, and released their juice.

2. Strain the blueberry mixture through a fine mesh strainer, or sieve, into a pitcher. Discard the solid leftover blueberry skins. Clean the pot and use it to make the tea.

3. In a medium saucepan, boil the 4 cups of Water. Remove from heat and let the Tea Bags steep for 5 minutes. Discard the tea bags and then stir in the 1 cup Sugar until it is dissolved. Add the tea into the pitcher and stir the liquids together.

4. Add in 4 cups of Ice and let the mixture chill in the refrigerator. Serve over ice with a lemon wedge.

(If you want to make this an adult beverage, place the amount of vodka you desire into serving glasses with ice and pour the iced tea over it.) Please drink responsibly.

Until next time,

LOVE & CONFECTIONS!

Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups

September 2, 2014

A Guava Mojito is the perfect way to enjoy a relaxing day on the beach or by the pool. Sand, sun and a tropical drink in hand is the best way to spend a day.

I love mojitos and this Guava Mojito is definitely one on the top of my list. I grew up in Miami where the Cuban coffee flowed freely and the guayaba pastelitos were everywhere. I absolutely love them and that is where my love of guava stems from. Going through the grocery aisle, one day, I found a can of guava nectar and knew instantly I was going to make a mojito with it. Guava reminds me of all the flavors of Miami that I miss.

The sweet guava juice paired with the lime, mint and rum is heavenly. I hope you are able to find guava nectar in your grocery store’s ethnic aisle, because you do not want to pass this drink up. I made a Mint Simple Syrup because I don’t like having bits of mint floating around in my drink.

Guava Mojito

a Love and Confection original

Click here for a printable recipe

Guava Mojito Ingredients:

– 1 can Guava Nectar

– 1/2 cup Mint Simple Syrup

– 2 tablespoons freshly squeezed Lime Juice

– 1/2 cup Light Rum

– 1/2 cup Club Soda (or Lemon-Lime Soda if you prefer)

– Ice

– Mint Sprigs for garnish

Guava Mojito Directions:

1. In a pitcher, combine the Guava Nectar (make sure you shake the can so there are no bits that settle on the bottom), Mint Simple Syrup, Lime Juice, Light Rum and Club Soda. Stir to combine.

2. Place Ice into glasses and divide the Mojito between the glasses. Garnish with Mint. Enjoy!

Until next time,

LOVE & CONFECTIONS!

Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups

Cocktail Round-Up 1

Cocktail Round-Up 2

Mint Simple Syrup

September 1, 2014

Mint Simple Syrup is a great sweetener for cocktail or cocktails. With little time and effort you can create a great tasting simple syrup too.

I absolutely love mojitos. I am definitely a rum kinda girl. Growing up in Miami, I was highly influenced by all the different cultures around me. I absolutely LOVE Cuban food and there were usually mojitos at all the parties I went to.

I am, however, not a fan of the muddled mojitos with mint leaves. I just don’t like drinking or sipping through a straw and ending up eating mint. I would rather have the flavor than the actual leaves. I love a good classic mojito, but adding different tropical flavors make them even better. Pineapple and Strawberry are my go-to add-ins, and I love creating new mojito recipes

Tomorrow I have a fabulous Guava Mojito on the blog that uses this Mint Simple Syrup, so don’t forget to come back for the recipe. It is definitely going to be a regular in the mojito rotation. Soak up those last Summer rays and enjoy some Mint Simple Syrup in your next cocktail!

Mint Simple Syrup

a Love and Confection original

Click here for a printable recipe

Mint Simple Syrup Ingredients:
– 16 ounces Water
– 16 ounces Granulated Sugar
– 10-15 sprigs Mint, washed and dried

Mint Simple Syrup Directions:

1. Heat Water and Sugar in a medium sauce pan until the sugar has dissolved, stirring occasionally.
2. Take the pan off the heat and add in the Mint and with a spoon, submerge it into the syrup. Cover with a lid and let it steep until the syrup comes to room temperature.
3. Discard Mint and store the Mint Simple Syrup in mason jar(s) in the refrigerator for up to 2 weeks. Enjoy!

Until next time,

LOVE & CONFECTIONS!

Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups

Cocktail Round-Up 1

Cocktail Round-Up 2

Frozen Peach Bellini for #BrunchWeek

May 5, 2014

#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

OXO – 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.

Blood Orange Mimosas for #BrunchWeek

May 5, 2013

Happy #BrunchWeek!!! Check out the amazing prizes from our sponsors and a chance to enter everyday! Also scroll down for this recipe!

#BrunchWeek has officially started! I am so excited to see all the wonderful recipes and photos, and extremely grateful to all our participants and sponsors. #BrunchWeek could not happen without you.

I have been loving Brunch for some time and recently decided to blog about it. What better way to start off #BrunchWeek than with a drink and a toast? I love Mimosas of all kinds: Orange, Cranberry, Flamingo (orange & cranberry), Grapefruit and Blood Orange. If you have never had a blood orange, do yourself a favor and try it.

The inside of a Blood Orange flesh can range from orange with reddish streaks and a light pink-orange juice to a dark maroon or blood color, with an almost grape juice darkness. Blood oranges are usually slightly smaller than regular oranges and have an almost rosy pigment on their skin. They are a hybrid and have a distinct flavor which is slightly sweeter than regular oranges.

I hope you have wonderful Sunday. Enjoy a Mimosa and help me celebrate all the wonderful #BrunchWeek recipes to come. Cheers, Cin Cin and Salute!!

Blood Orange Mimosas
a Love and Confections original recipe

Blood Orange Mimosa Ingredients:
– 1 bottle of Champagne, Prosecco or Cava, well chilled
– 8-10 Blood Oranges

Blood Orange Mimosa Directions:
– Juice and strain the Blood Oranges into a large pitcher
– Pour the Champange, Prosecco or Cava into the pitcher and stir slightly
– Divide evenly between champagne flutes and enjoy
– If making individual Mimosas straight into champagne flutes: contrary to how most people pour mimosas, with Blood Oranges, I actually like to pour the Champagne in first, because otherwise it bubbles up too much, settles, and leaves the glass looking not so pretty.

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

a Rafflecopter giveaway

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Beverages

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by Poet in the Pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {I Love} My disorganized Life
Cherry Tomato and Chorizo Omelette by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

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.

Blood Orange Sangria

March 4, 2013

Yesterday was “Girl’s Day”. Every couple of months – because monthly never tends to work out – Thelma, Susan and I, along with three other friends, plan a day where we get together. One of our favorite Girl Day adventures is Epcot’s Food & Wine Festival, which we have gone to regularly for a few years now.

This month, we did movie day at Lolo’s house. Everyone brought a dish, drink, dessert, or in my case, all three. Lolo’s Birthday is Tuesday, so I made red velvet cupcakes to celebrate. Everyone always requests my Buffalo Chicken Dip – which isn’t really a secret recipe, since it’s on the back of the buffalo sauce bottle – but I doctor it up a bit.

It isn’t a Girl’s Day without some form of “adult beverages”. I had a few Blood Oranges from a recent trip to the farmer’s market and thought they would be perfect for sangria. For this recipe, you can either by a pre-made sangria and add to it, or make your own from scratch. Either way it is delicious.

Sangria is usually made with red wine, fresh fruit, and sparkling water or citrus-flavored soda. There are no set rules when it comes to making sangria. Everyone has their tried and true, go-to recipe. The fruits vary, the wines can be ~~cheap~~ budget-friendly, and you can add your own spin on it with sweeteners, juice, additional liquor, and garnishes.

Blood Orange Sangria
a Love and Confections original recipe

Blood Orange Sangria Ingredients:
– 1.5 liters of your favorite Red Wine, preferably one with citrus notes (read the labels, they’re helpful) or a pre-made bottle of red Sangria.
– 750 milliliters all natural Blood Orange Soda (I use this one)
– 2 Blood Oranges
– 1 large Orange
– 2 Limes

Blood Orange Sangria Directions:
– Chill Red Wine, Blood Orange Soda and Citrus for at least an hour before making the Sangria.
– Slice, then quarter both Blood Oranges, the regular Orange and one Lime. Place pieces in pitcher. Juice the second Lime into the pitcher.
– Pour in the Red Wine and the Blood Orange Soda. Stir to combine and enjoy. Best if consumed within 4 hours.

Until next time,
LOVE & CONFECTIONS

Disclaimer: Please Drink Responsibly. This recipe is intended for those who are 21 years of age or older. There are external links.

Watermelon Mango Margarita

August 3, 2011

Today is National Watermelon Day and what better way to celebrate than with a few watermelon cocktails. These drinks are a great way to cool down in this hot, Summer month. You can easily play with the ingredients to fit your taste.

I happened to have some mango in the house – which is unusual. The only reason I had it was because it was already cut up and frozen. My Mom is allergic to the mango sap, but she can eat the mango fruit if someone peels it for her. I had the mango because it is a healthy option to blend with yogurt for a morning smoothie.

The mangoes needed to be used up, and what better way to combine them with watermelon and alcohol? I had a cute little nip of tequila at home too. It turned out good – for someone who likes both mango and tequila. This recipe is definitely a crowd-pleaser because of the great tropical flavors. I gave it a try, so should you.

Watermelon Mango Margarita
A Love and Confections original recipe

Watermelon Mango Margarita Ingredients:
– 3 cups seedless Watermelon, diced
– 2 cup Mango, diced
– 2 ounces Tequila
– Juice from 1 Lime
– 1/2 cup Agua de Sandia (Watermelon Water)
– Crushed Ice

Watermelon Mango Margarita Directions:
1. Place all ingredients in blender and combine until desired consistency. Pour into glasses and enjoy!

Until next time,
LOVE & CONFECTIONS!