This bundt is amazing and I cannot wait to make it again asap. I have never had a bundt cake as moist and delicious as this Hummingbird Cake recipe. I don’t say that too often, but this one is a serious winner. My entire family loved it too, which is usually difficult because everybody likes different flavors. Even #ToddlerLnC loved the “hummbird” cake and kept asking for more.

Bananas and crushed pineapple give it such a great flavor. The original recipe asked for walnuts, but I had pecans on hand and they were perfect with the cake. I also used toasted pecans on top for a garnish too. The pecans gave it a great crunch and contrast to the incredibly moist crumb.

I used cinnamon and freshly grated nutmeg in the cake. I love having fresh nutmeg to use in my Fall baking and almost always have whole nutmegs in my pantry. This is a good nutmeg grater and you can easily find whole nutmeg here or in your local grocery store. I also use fresh nutmeg in my Christmas Nutmeg Logs – one of my most favorite holiday cookies!

Now, back to this cake. I love the cream cheese glaze on top. I think it is the perfect consistency and amount, but Mr. L&C wanted more of it. You can easily add a little more of each ingredient to get more frosting, but I wouldn’t double it, because it already made a good amount. Instead, you can also spread it on, instead of making a pour-able glaze, by not adding as much milk or cream. That way you can cover more of the cake if you prefer.

Here is some fun history about the Hummingbird Cake:

• it is thought to have been invented in Jamaica in the 1960s
•  originally it was called the “Doctor Bird Cake” which was a nickname for a local Jamaican hummingbird
• the cake was said to be named after the bird because it was sweet enough to attract hummingbirds, who only eat nectar. Another theory is that the yellow streaks of banana is similar to the bird’s plumage
• the first printed recipe for Hummingbird Cake was in Southern Living Magazine in February of 1978

Until next time,
LOVE & CONFECTIONS!

• Applesauce Bundt Cake from I love bundt cakes
• Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Brown Sugar Banana Bundt Cake from Food Lust People Love 
• Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
• Morning Glory Bundt Cake with Yogurt & Granola Topping from All That’s Left Are The Crumbs 
• Peanut Butter and Jam Bundt Cake from The Queen of Scones 
• Persimmon Pudding Cake from Sneha’s Recipe 
• Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando 
• Sesame Seed Bundt Cake from Katin špajz 
• Twinkie Bundt Cake from A Day in the Life on the Farm 
• Zebra Bundt Cake from Patty’s Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

This post contains contain Amazon affiliate links. If you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. Thank you for supporting Love and Confections!

The post Hummingbird Bundt Cake with Cream Cheese Glaze #BundtBakers appeared first on Love and Confections.

Red Velvet is such a delicious cake, if made right. For most people it’s hit or miss. Some like it, some don’t but my family is in the first group. I came across this recipe in February and knew I had to make ASAP.

My sister loves red velvet cake and this one was definitely a hit. It is incredibly easy since I used my favorite box mix. While I do like to create baked goods from scratch, I also doctor up cake mixes because, let’s be real, sometimes it’s a lot easier to do that than scratch, especially with a three-year-old running around.

I live for homemade cream cheese frosting and this one was no exception. Smooth, creamy, just the right amount of sweetness – absolutely perfect! Toppings are optional, but everyone here loves sprinkles so I made it extra adorable with some heart sprinkles and nonpareils.

This pound cake was so delicious and you can play around with the flavors too. For Easter this year, I created one with lemon cake mix and lemon pudding. I cannot wait to try out different flavor combinations. I am also going to experiment with baking it in one loaf pan, as opposed to two like the recipe states, and also in a bundt pan. I am a bundt-lover and this would definitely be a delicious bundt cake too!

Cook time: 00 hrs. 45 mins.
Total time: 50 mins.
Tags: Red Velvet, Red Velvet Cake, Pound Cake, Cake

Total time: 10 mins.

Until next time,
LOVE & CONFECTIONS!

The post Red Velvet Pound Cake with Cream Cheese Frosting appeared first on Love and Confections.

Chocolate hazelnut swirl pumpkin muffins is my #PumpkinWeek day 3 recipe today! There are so many delicious pumpkin recipes below, so be sure to scroll to the bottom to see all the participating #PumpkinWeek Bloggers.

Chocolate hazelnut spread is one of my favorite condiments. Yes, I call it a condiment, because it comes in a jar and I love to spread it on all kinds of things. Although my favorite way to eat it is with a spoon straight from the jar – shhh, don’t tell anyone!

Chocolate and pumpkin go well together, like this Chocolate Pumpkin Spice Bundt Cake I made a couple years ago. I knew hazelnut would be a great complimentary flavor. The swirl kind of creates a self-frosting muffin. If you want the swirl more incorporated throughout the muffin, I would suggest heating the chocolate hazelnut spread just a bit, so it swirls easier. I hope you enjoy these and all the rest of the #PumpkinWeek recipes!

Cook time: 00 hrs. 22 mins.
Total time: 32 mins.
Tags: Chocolate, hazelnut, pumpkin, muffins, nutella, breakfast, brunch, snack, dessert

Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.

Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table

Until next time,
LOVE & CONFECTIONS!

The post Chocolate Hazelnut Swirl Pumpkin Muffins #PumpkinWeek appeared first on Love and Confections.

The weather this Summer is quite warm, with days in the mid-90s recently. We have been doing a good amount of grilling and hanging out by the pool. I love using seasonal ingredients and Summer in Florida is one of my favorite seasons for fresh Florida food.

Cook time: 00 hrs. 30 mins.
Total time: 50 mins.
Tags: Skillet Sweet Corn Blueberry Cornbread, Fresh from Florida, Florida Department of Agriculture, Sweet Corn, Cornbread, Blueberries, Skillet, Cast Iron

Until next time,
LOVE & CONFECTIONS!

The post Skillet Sweet Corn Blueberry Cornbread #FreshFromFlorida appeared first on Love and Confections.

Happy #MuffinMonday! I am participating in the Muffin Monday group, and am so excited. I love muffins – they are the perfect little vessel of baked goodness. I often make muffins for my family, since they are so easy and delicious. Some of my favorites are my Crumb-Top Blueberry Muffins and Carrot Cake Muffins.

I love making zucchini bread and zucchini muffins and found a recipe that added apples and oats – perfect for a Fall muffin recipe. Zucchini is such a great vegetable to add to muffins and you hardly notice it’s there. #ToddlerLnC doesn’t notice, which is great because I can get some extra veggies for her when she eats these.

Apple Zucchini Muffins
Adapted from Wholesomelicious
Click here for a printable recipe
Yield 18-20 muffins

Apple Zucchini Muffin Ingredients:
– 1/2 cup Unsalted Butter, room temperature
– 1/2 cup Brown Sugar
– 1/2 cup Greek Yogurt
– 1 large Egg
– 1 teaspoon Vanilla Bean Paste
– 2 cups White Whole Wheat Flour
– 1 cup Old Fashioned Rolled Oats
– 1 teaspoon Baking Powder
– 1 teaspoon Baking Soda
– 2 teaspoons Cinnamon
– 1 teaspoon Salt
– 1/2 cup Milk
– 1 Apple, peeled, cored, and grated
– 1 medium Zucchini, grated and pressed between paper towels to drain

Apple Zucchini Muffin Directions:
1. Heat oven to 375F. Spray muffin tins with non-stick cooking spray and set aside.
2. In the bowl of your stand mixer, beat the Butter and Brown Sugar until light and fluffy. Scrape down the sides and add in the Greek Yogurt, Egg and Vanilla Bean Paste. Beat to combine.
3. In a medium bowl, whisk together the Flour, Oats, Baking Powder, Baking Soda, Cinnamon and Salt. Slowly add the flour mixture into the wet ingredients, stirring only to combine and not over-mixing.
4. Remove from your stand mixer and add in the Milk, Apple and Zucchini. Fold the mixture together so you do not over-mix it.
5. With an ice cream scoop or measuring cup, evenly distribute the batter between the muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let it cook for 5 minutes before transferring to a rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

• Apple Oatmeal and Goat Cheese Muffins from The Spiced Life
• Apple Oatmeal, A Whole Grain Muffin from Farm Fresh Feasts
• Apple Zucchini Muffins from Love and Confections
• Chocolate Chocolate Chip Muffins from Food Lust People Love
• Cornbread Bacon Muffins from Karen’s Kitchen Stories
• Peach and Pumpkin Muffins from Passion Kneaded
• Pumpkin Applesauce Muffins from Making Miracles
• Pumpkin Butterscotch Muffins from Kelli’s Kitchen
• Pumpkin Spice Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

The post Apple Zucchini Muffins #MuffinMonday appeared first on Love and Confections.

Don’t forget to enter my giveaway at the bottom of this post for the kitchen tools used to create these muffins. I have been wanting to create these muffins for some time. I absolutely love lemon-flavored dishes and desserts, like my Lemon Blueberry Parfaits, Citrus Chiffon Cake and Meyer Lemon Whipping Cream Cake. Lemon brightens up any dish, and since some people are having a very cold and gloomy Winter, this is the perfect way to brighten your day.

Lemon Breakfast Pull-Apart Muffins are extremely easy to make. The pre-made biscuit dough saves you time since you don’t have to make it from scratch. The most time consuming thing is zesting the lemons, which is pretty easy with the KitchenIQ V-etched Better Zester. I have to admit, I am a bit picky when it comes to zesters and microplanes. After working for a few years as a pastry chef, I have zested my fair share of citrus. This zester was a pleasant surprise. I love how fine the zest was, and being able to measure the amount, instead of guessing was great.

I also used the Casabella Citrus Juicer and Reamer for the icing. It was very nice to have the juicer right over a measuring cup. It didn’t catch all the seeds, but it did get most of them – my lemon had a few small ones that I still had to fish out.  The Casabella Large Silicone Muffin Pan was great because it is a non-stick surface and can go from freezer to oven without worry. The size is good for a morning muffin because it is just enough. Overall I like these products and will continue to use them in my kitchen.

Lemon Breakfast Pull-Apart Muffins
A Love and Confection original recipe
Yield 4 large muffins
Click here for a printable recipe

Lemon Breakfast Pull-Apart Muffin Ingredients:
– 2 cans of 10 biscuits
– Zest from 2 Lemons
– 1/2 cup Granulated Sugar
– 1/2 cup Powdered Sugar
– Juice from half a Lemon

Lemon Breakfast Pull-Apart Muffin Directions:
1. Heat oven to 350F. Open the biscuit cans and cut each biscuit into fours.
2. Zest the Lemons and mix by hand into the Granulated Sugar, making sure to mix well. Roll biscuit pieces, a few at a time, into the sugar and divide evenly between the muffin cups.
3. Bake for 20-25 minutes, or until golden brown and cooked through when a toothpick is inserted into the center. Cool on a wire rack for 5 minutes before drizzling with the icing.
4. In a small bowl, whisk together the Powdered Sugar and Lemon Juice. Spoon over the muffins and enjoy!

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was provided with a zester, juicer and silicone muffin pan for review. KitchenIQ and Casabella is providing the same set for this giveaway to a Love and Confection reader. All opinions are my own.

Follow Love & Confections | Terri T. Miller’s board Cakes & Quick Breads on Pinterest.

The post Lemon Pull-Apart Breakfast Muffins & #Giveaway appeared first on Love and Confections.

A few weeks ago, I guest posted for my friend Shaina from Take A Bite Out of Boca. She recently came back from a work trip to Germany and I offered to post this recipe while she recovers from jet-lag and gets her schedule back to normal. I figured a sweet treat to have with a hot cup of tea would be the perfect snack.

Afternoon tea is something I love to do, but don’t always have the time. With a busy schedule and taking care of an infant, the day often passes in a blur. Having a quiet moment, sipping a cup of tea from your favorite mug is relaxing just thinking about it.

Nowadays, the old-fashioned afternoon tea is basically nonexistent, unless you’re planning a bridal shower or other special occasion. I love having a moment in the afternoon for a little snack and a time-out from a busy day. One of my favorite tea parties was Afternoon Tea at The Grand Floridian Garden View Tea Room. The last time I was there was on Baby L&C’s due date (she came 4 days later) and everything was delicious. Don’t hesitate to try the seasonal teas and goodies, they are delicious. If you are ever in the Walt Disney World area and can go, it is a great experience. Reservations are highly recommended.

I love tea parties and all the goodies that go with it. Cookies, tea sandwiches, and scones. These Chocolate Chip Scones are incredibly easy to make. The best part is that you can add whatever mix-ins you want, instead of chocolate chips. I have a list of scones I plan on making with this recipe and can’t wait to try different flavor combinations for the Fall season. Grab a cup of tea and enjoy a relaxing moment with these delicious Chocolate Chip Scones.

Chocolate Chip Scones
Recipe slightly adapted from Betty Crocker
Click here for a printable recipe

Chocolate Chip Scone Ingredients:
– 2 cups Bisquick Mix
– 3/4 cups Semi-Sweet Chocolate Chips
– 1/3 to 1/2 cup Heavy Whipping Cream, depending on consistency of dough
– 1/4 cup Granulated Sugar
– 1 large Egg
– 1 teaspoon Vanilla Extract
– Heavy Whipping Cream for topping
– Granulated Sugar for topping

Chocolate Chip Scone Directions:
1. Heat oven to 425°F. Prepare a cookie sheet with non-stick cooking spray.
2. In a medium bowl, stir together the Bisquick Mix, Chocolate Chips, 1/3 cup of Heavy Whipping Cream, Granulated Sugar, Egg and Vanilla Extract. If the mixture is crumbly, dry and does not form a ball, add more Heavy Whipping Cream, 1 teaspoon at a time. until the mixture comes together but is not too wet or sticky.
3. Place ball of dough onto the cookie sheet and pat it into an 8-inch circle. With a pastry brush, brush the top with Heavy Whipping Cream and sprinkle an even layer of Granulated Sugar for the topping. Using a sharp knife, cut the dough into 8 equal parts, but do not separate the triangles.
4. Bake for 10-14 minutes, depending on your oven, until golden brown. Let the scones sit on the sheet tray for a few minutes to cool, then separate the triangles and either place on a cooling rack or serve immediately. Can be served warm or at room temperature.

Until next time,
LOVE & CONFECTIONS!

The post Chocolate Chip Scones appeared first on Love and Confections.

Hi and welcome to #PumpkinWeek! I decided to gather a group of food blogger friends and celebrate our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on my Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Pie is the quintessential pumpkin dish, but to start #pumpkinweek off, I decided to make a Pumpkin Loaf. I am a huge fan of quick breads. They, like their name says, are quick to come together and easy to make. Some of my favorites are my Zucchini Walnut Bread and Banana Nutella Bread. Pumpkin Loaf is not far behind.

Pumpkin and pumpkin spice are some of my favorite Fall flavors. Living in Florida, we don’t get much of the Fall season. There is no changing leaves, apple picking in the orchards, and all the fun Autumn activities the northern states get to enjoy. I indulge by going to pumpkin patches, enjoying the cool weather (whenever we get it) and doing all sorts of Fall baking. Now, I hope you aren’t tired of all the pumpkin recipes that have been floating around the internet since Labor Day. This next week is full of pumpkin goodies that I can’t wait to share with you!

Pumpkin Loaf
adapted from “Advanced Bread and Pastry” by Michael Suas
Click here for a printable recipe

Pumpkin Loaf Ingredients:
– 4.5 ounces Granulated Sugar
– 4 ounces Unsalted Butter, room temperature
– 1 large Egg, room temperature
– 4 ounces Pumpkin Puree
– 4.25 ounces All-Purpose Flour
– 1/2 teaspoon Baking Soda
– 1/2 teaspoon Baking Powder
– 1/2 teaspoon Salt
– 1 teaspoon Homemade Pumpkin Pie Spice

Pumpkin Loaf Directions
1. Heat oven to 350F. Prepare loaf pan with baking spray and set aside.
2. With a stand mixer, or hand mixer, cream the Butter and Sugar together until light and fluffy. Mix the Egg and Pumpkin together in a small bowl and slowly add it to the butter mixture. After combining, scrape down the sides of the bowl to insure everything is mixed.
3. Sift together the Flour, Baking Soda, Baking Power, Salt and Pumpkin Pie Spice. Add it to the batter and mix until smooth.
4. Pour into loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then turn out onto rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That’s My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

The post Pumpkin Loaf #PumpkinWeek appeared first on Love and Confections.

Until next time,
LOVE & CONFECTIONS!

The post Guest Post at Take A Bite Out of Boca appeared first on Love and Confections.

Sometimes cake makes everything right. In this instance, it’s my Aunt B’s Pound Cake. This recipe is so versatile, you can add almost anything to it. I have made Vanilla Pound Cake and Orange Marmalade Pound Cake with this recipe too.

Chocolate chips are one of my favorite baking ingredients. You can usually find me with a hand in the chocolate chip bag if it happens to be on the counter for cookies or cake. Those little morsels make me smile. I love chocolate. This cake is the perfect balance of vanilla goodness with chocolate sprinkled throughout.

Chocolate Chip Pound Cake
adapted from a Love and Confection family recipe
Click here for printable recipe

Chocolate Chip Pound Cake Ingredients:
– 2 sticks Unsalted Butter, room temperature
– 3 cups Granulated Sugar
– 7 Eggs, room temperature
– 1 cup Sour Cream
– 3 cups All Purpose Flour
– 1/4 teaspoon Baking Soda
– 1/4 teaspoon Baking Powder
– 1 teaspoon Salt
– 1 tablespoon All Purpose flour
– 1 cup Chocolate Chips, I used this kind

Chocolate Chip Pound Cake Directions::
1. Heat oven to 300F. Grease and flour 3 loaf pans.
2. In the bowl of a stand mixer, cream the Butter and Sugar together for 10 minutes, until light and fluffy.
3. While on a low speed, add in the Eggs, one at a time, scraping the sides as needed. Add in the Sour Cream and mix to combine.
4. Sift together the Flour, Baking Soda, Baking Powder and Salt. Add into the egg mixture gradually.
5. In a small bowl, toss the tablespoon of Flour and the Chocolate Chips together to coat. Add 3/4 of the Chocolate Chips into the batter and fold in gently.
6. Divide mix evenly between 3 cake or loaf pans. Sprinkle the remaining chips over the cake and bake for 45 minutes to 1 hour and 15 minutes, depending on the pan, or until a cake tester comes out clean. Cool on a wire rack and enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: this post contains affiliate links.

The post Chocolate Chip Pound Cake appeared first on Love and Confections.