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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Until next time, 
LOVE & CONFECTIONS!

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

The post Everything Bagel Macaroni and Cheese #BrunchWeek appeared first on Love and Confections.

Thanksgiving would not be Thanksgiving without my Grandmother’s Italian Stuffing. She made it for us every year, for as long as I can remember. Unfortunately, she is no longer with us, but my mom, aunts, and uncle have carried on the tradition of making her stuffing. Now, my generation is making it too. I love walking into the kitchen on Thanksgiving and knowing that the smell of stuffing reminds us all of her and her love of feeding her family.

That’s really what Thanksgiving is about – giving thanks for family and friends – and she showed her love through food. My grandmother was a great inspiration for my culinary journey and the inception of this very blog. I love feeding people, and often joke that “it’s the Italian in me”. Honestly, it is very true, I love feeding people, especially Italian food, and always have my home and kitchen open.

Even though this is a side dish, I actually eat it as a meal. My stuffing has mushrooms, black olives, celery and onions for veggies, and packed with protein from ground beef. You should definitely keep this on your Thanksgiving menu, just in case someone forgets to thaw the turkey, or it gets a bit overcooked – we have all had that happen at least once in our life.

Beef is a staple in our house and I am so lucky to be working with the Florida Beef Council to celebrate our beef inspired Thanksgiving menu. Beef is not only a big part of our holiday traditions, I actually cook with it a lot. My meatballs, bolognese and meatloaf are regularly on our dinner menu. Roasts in the oven or slow cooker are perfect for cooler Winter months, and Summer is all about grilling steaks outside.

My friends and I are sharing our #Beefsgiving menu with you – with links below – and hope you enjoy a delicious holiday with those you hold dear. For more great beef recipes and inspiration, head on over to the Florida Beef Council and follow on Twitter, Facebook, Instagram and Pinterest.

Italian Stuffing

By Love and Confections
Published 11/15/2016

Italian Stuffing is my twist on the classic Thanksgiving side dish. Ground Beef is the unexpected star and makes it even more delicious than traditional holiday stuffing.

Ingredients

• 1 pound ground sirloin
• 1/2 cup butter
• 2 cups finely diced celery
• 2 cups finely diced onions
• 2 small cloves minced garlic
• 1/2 cup white wine
• 2 chicken bouillon cubes
• 3 cups water
• 1 teaspoon black pepper
• 2 cups finely diced mushrooms
• 2 cups finely diced black olives
• 2 tablespoons minced fresh basil
• 1/4 cup minced parsley
• 1-12 oz bag of seasoned cubed stuffing

Instructions

1. In a large pot, brown the sirloin then drain and set aside
2. Melt butter then add in celery and onions. Cook until the onions are translucent and soft. Add in garlic and cook while stirring, so it doesn’t burn. Add sirloin back into the pot
3. Deglaze with white wine. Add in bouillon cubes, water and black pepper. Stir to combine.
4. Add mushrooms and black olives. Cook, stirring frequently, until mushrooms are fully cooked.
5. Add in fresh herbs and cubed stuffing. Stir to combine, then remove from heat with lid on for 5 minutes.
6. Fluff with fork and serve, or place into oven-safe serving dish and heat in 350F oven to crisp the top. Enjoy!

Yield: 8-10 servings
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 45 mins.

#Beefsgiving Appetizers

• Cappelletti Pasta in Beef Bone Broth from Girl Abroad
• How to Make Beef Wellington from The Healthy Fit Foodie
• Short Rib Crostini with Brie and Cranberry Sauce from Casa de Crews

#Beefsgiving Main Dishes

• Chorizo-Stuffed Standing Rib Roast from The Crumby Cupcake
• Lasagna Stuffed Meatloaf from Cupcakes & Kale Chips

#Beefsgiving Side Dish

• Italian Stuffing from Love and Confections

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Florida Beef Council as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post Italian Stuffing #Beefsgiving 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.

Fall is here, as is all things pumpkin spice. Coffee fans cheer the day their beloved pumpkin spice lattes become available, ringing in the change of seasons. Unfortunately, living in Florida, we are still rather warm and rainy. I long for cooler Autumn weather and all the wonderful Fall treats like soups and stews, hot drinks, and everything apple and pumpkin.

I used to be a huge pumpkin spice fan, but after having a baby, I can no longer drink a pumpkin spice latte without getting a bit queasy. I have no idea why, I just can’t stomach them anymore. I can use and eat the actual pumpkin spice sparingly without it bothering me, but there is something about a pumpkin spice flavored coffee that doesn’t sit well.

These roasted sweet potatoes, on the other hand, are perfect with the addition of pumpkin spice. My house smelled amazing while these were roasting, even though it was dreary and raining outside, it smelled like Fall inside – all I need are some changing leaves and sweater weather and I’d be set. I hope you get a chance to make this simple and delicious side dish. It would be perfect for the Thanksgiving table as well.

Pumpkin Spice Roasted Sweet Potatoes
A Love and Confection original recipe – serves 6
Click here for a printable recipe

Pumpkin Spice Roasted Sweet Potato Ingredients:
– 6 medium Sweet Potatoes
– 4 tablespoons Vegetable Oil
– 4 teaspoons Homemade Pumpkin Pie Spice

Pumpkin Spice Roasted Sweet Potato Directions:
1. Heat oven to 425F. Spray 2 jellyroll pans with nonstick cooking spray. Peel and dice Sweet Potatoes into 1/2 -1 inch cubes.
2. Place Sweet Potatoes in a large bowl and toss with Olive Oil and Pumpkin Pie Spice until the pieces are completely covered.
3. Spread between 2 cookie sheets and roast in the oven for 30-35 minutes, or until slightly brown and crispy, rotating the sheet trays and stirring the potatoes once halfway throughout. Serve immediately.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #SundaySupper Fall Flavors:
Breakfast

• Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
• Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
• Chocolate Chip Pumpkin Bread by Party Food and Entertaining
• Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
• Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table

Appetizers and Sides

• Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
• Pumpkin Cornbread Muffins by Pancake Warriors
• Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
• Roasted Veggie Tart by Books n’ Cooks

Main Dishes

• Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
• Butternut Squash Lentil Curry Soup by Food Done Light
• Curry Beef Pies by Jane’s Adventures in Dinner
• Fantasy Rice by The Petit Gourmet
• King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
• Pasta with Creamy Butternut & Bacon by Cooking Chat
• Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
• Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
• Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
• Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
• Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
• Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
• Sweet Potato French Bean Lentil Salad by Food Lust People Love
• Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
• Thai Curry Pumpkin Soup by Eating in Instead
• Whole Roasted Chicken with Vegetables by Life Tastes Good

Desserts and Cocktails

• Apfelkuchen by Curious Cuisiniere
• Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
• Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
• Autumn Bellini by An Appealing Plan
• Autumn Spice Cookies by Desserts Required
• Caramel Apple Napoleons by The Crumby Cupcake
• Caramel Apple Pie Bundles by The Freshman Cook
• Caramel Apple Streusel Muffins by The Redhead Baker
• Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
• Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
• Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
• Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
• Dutch Apple Pie by That Skinny Chick Can Bake
• Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
• Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
• Pumpkin Crisp by Cosmopolitan Cornbread
• Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
• Pumpkin Pecan Bundt Cake by Flour On My Face
• Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
• Roasted Maple Pears by Amee’s Savory Dish
• Spiced Pear Cake by Simply Healthy Family
• Spiced Pumpkin Bread by Renee’s Kitchen Adventures
• Sweet Apple Skillet Cake by Nosh My Way

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

The post Pumpkin Spice Roasted Sweet Potatoes appeared first on Love and Confections.

I have never been that good with growing plants. I often forget to water them, or sometimes water them too much. I don’t always have the perfect space for them with just the right amount of light. Despite my “black thumb” something pulled me toward the herbs at my local home improvement store a little while ago. The mint and basil looked to be the best choices, so they came home with me, along with some pots and potting soil.

My Dad joked that we would see how long it took me to kill them. I have to admit, these plants must have nine lives, because there was a period where I forgot to water them a few days and looked at their droopy, browning leaves and thought I had killed some perfectly good plants… again. But, like I said, these plants must be zombies or have nine lives, because I trimmed them back, watered them, and they are doing pretty okay.

I had visions of using mint in lots of cocktails and drinks and love using basil in all my cooking. I make homemade pasta sauce with it, and thought basil would be the perfect thing to pair with potatoes. Homemade pesto is so easy to make and incorporates great flavor to any dish. Parmesan Pesto Potatoes, aside from a fun alliteration, will surely become a family favorite this Summer.

I created these Parmesan Pesto Potatoes for the Idaho Potato Commission Recipe Contest for this year’s Food & Wine Conference. The Food & Wine Conference is a 3-day event at the beautiful Rosen Shingle Creek Resort and Spa, here in Orlando, Florida. Food Bloggers, Chefs, Business Owners, Brands and Media Professionals all gather for sessions, demonstrations, food, wine and fun.

I had an incredible time at last year’s Food & Wine Conference. I learned so much and am extremely excited about this year’s conference as well. We would love to have you join us, too! You can use the promotional code FWC15millt for a $50 discount off the full conference pass. Please be sure to follow and like the Food & Wine Conference on Facebook, Pinterest, Twitter, and Google+ to keep up-to-date on all conference happenings, announcements and updates.

Register for the Food & Wine Conference here and don’t forget to use FWC15millt for a $50 discount off the full conference pass.
Parmesan Pesto Potatoes
A Love and Confections original recipe
Click here for a printable recipe
Serves 4-6

Parmesan Pesto Potatoes Ingredients:
– 2 small-medium Garlic Cloves, roughly chopped
– 2 packed cups Basil leaves (about 2 ounces), plus more for garnish
– 1/3 cup Pine Nuts
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 1/3 cup Extra Virgin Olive Oil
– 1/2 cup freshly grated Parmesan Cheese, plus more for garnish
– 5 medium Idaho Russet Potatoes
– 1 teaspoon Extra Virgin Olive Oil

Parmesan Pesto Potatoes Directions:
1. Heat oven to 400F. Lightly spray a jellyroll pan with cooking spray and set aside. 
2. Place Garlic, Basil, Pine Nuts, Salt, and Pepper into your food processor. Pulse about 10 times to chop and combine everything. While the food processor is on, slowly drizzle in the Olive Oil. Scrape down the sides of the food processor and if necessary, pulse once or twice more.
3. Pour the mixture into a small bowl and stir in the Parmesan Cheese with a spoon or spatula. Cover with plastic wrap, pressing down to make sure the surface is completely covered, and set aside while preparing potatoes. Air make the pesto darken in color. This recipe makes about 1 cup of Pesto, about half of that will be used in this recipe.
4. Thoroughly wash and dice the Potatoes into 1/2 inch pieces. In a medium bowl, add 1/3 cup of prepared Pesto, diced Potatoes and the extra teaspoon of Olive Oil. Toss to combine and place onto prepared sheet pan. 
5. Bake for 20 minutes, then take the potatoes out and toss them so all the sides crisp up and roast. Bake for another 15-20 minutes, until tender and cooked. Place potatoes back into the medium mixing bowl, add in an extra 1/4 cup Pesto, toss, and place on serving platter. Garnish with Basil Leaves and Parmesan Cheese. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Idaho Potatoes Recipe Contest. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.

The post Parmesan Pesto Potatoes appeared first on Love and Confections.