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Trifles-Parfaits-Mousses-Curds

Funfetti Dirt Cups

August 2, 2019

Funfetti Dirt Cups are a colorful twist on the traditional chocolate treat. This vanilla variation has homemade vanilla bean pudding that will knock-your-socks-off and sprinkles dotted throughout for a playful feel!

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Funfetti Dirt Cups - layered homemade vanilla bean pudding, golden oreos, and colorful sprinkles

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Filed Under: Trifles-Parfaits-Mousses-Curds, Uncategorized

Very Berry Mini Cheesecake Trifles

February 28, 2019

Fresh berries, cheesecake pudding mousse, and vanilla wafers combine into light and flavorful layered Very Berry Mini Cheesecake Trifles. Top with freshly whipped Creme Chantilly, mint, and berries for a show-stopping dessert.

This recipe was created for and sponsored by Dixie Crystals. All opinions are my own.

Individual berry cheesecake trifles with strawberries, blueberries, raspberries, blackberries, and no-bake cheesecake pudding mousse.

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Filed Under: Dixie Crystals, Trifles-Parfaits-Mousses-Curds

Molasses Apple Pie Parfaits

November 11, 2018

This Molasses Apple Pie Parfait is a delicious and unique twist on the classic apple pie. Molasses cookies, cinnamon-spiced Crème Chantilly and caramelized apples are layered in jars for an easy make-ahead Fall dessert. Top with salted caramel sauce for a decadent treat!
This post is sponsored by Dixie Crystals. All opinions are my own.


Apples, warm spices, salted caramel sauce, and molasses cookies come together in the perfect Fall dessert. Parfaits are a great way to create beautiful desserts for a crowd during the holiday season.

I love holiday desserts, but when it comes to holidays, easier is usually better. While I do love pie, they are not my favorite dessert, unless it has a graham cracker crust. I am a picky pie person, because some crusts are just over-baked or flavorless, and no one wants a less-than-stellar holiday dessert – that’s what we save room for!
Everything for this dessert can be made in advance, so you don’t have to worry about rushing to make something last minute. The apples are cooked until just tender with some dark brown sugar, to enhance that wonderful molasses flavor. 
I could eat these molasses cookies by the handful, but I did manage to save some for the parfaits. I would recommend making an extra batch just to have around during the holidays. They are crisp around the edges and deliciously chewy in the middle – the perfect spiced cookie, aside from Ginger Crinkles! They would even look good dressed up in some white chocolate with sprinkles!
Creme Chantilly and Salted Caramel Sauce round out the delicious medley. There is something about salted caramel that I just can’t get enough of. I am totally a salty-sweet girl, and often go for salted caramel anything if it’s on a dessert menu. The sauce gives that little bit of salty goodness so the parfait is just sweet enough.
I hope you have a delicious holiday season and take it easy with my make-ahead Molasses Apple Pie Parfait!
Visit Dixie Crystals for the full recipe:
MOLASSES APPLE PIE PARFAITS
Until next time,
LOVE & CONFECTIONS! 

Filed Under: Dixie Crystals, Trifles-Parfaits-Mousses-Curds, Uncategorized

New Year’s Eve Bites and Delights – Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters

December 30, 2017

New Year’s Eve is all about finger food and I made ricotta stuffed mushrooms, puff pastry cheese straws and Nutella cheesecake cookie shooters for the occasion!
This sponsored post is written on behalf of Florida Dairy Farmers. All opinions are my own.
New Year's Eve Bites and Delights - Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters from LoveandConfections.com


We always have a New Year’s Eve party, and more often than not it’s all about the finger food and small bites. I love creating a special menu for our party, and I definitely need to plan, especially after our NYE a few years ago. We did a potluck and ended up with ALL THE CHEESE. There were two cheese trays, macaroni and cheese bites, cheese spread, and one person brought chicken fingers. There is nothing wrong with it, but I love a variety, and that’s why I created this menu.

New Year's Eve Bites and Delights - Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters from LoveandConfections.com

Mushrooms are a family favorite, whether stuffed as an appetizer, in a sauce, or any variation in between. Stuffed mushrooms are a simple and easy appetizer, with little prep and ingredients needed. You can customize them for any flavor profile, add almost any protein, and just have fun when making them. I always make extra, because they usually go really fast at parties. You can serve it as-is or with a marinara sauce.

New Year's Eve Bites and Delights - Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters from LoveandConfections.com

Puff pastry cheese straws are about the easiest appetizer and so delicious! These straws are light and airy, crispy and the perfect amount of cheddar cheese and spices. Like the mushrooms, these can be totally customized. I love using cheddar cheese, but mozzarella with marinara, or swiss cheese would be great too. Depending on the cheese, you could also have a dip. I opted for a ranch in case anyone wants it, but they are perfect on their own. You could make a variety of cheese straws and dips and have a whole party tray of just that.

New Year's Eve Bites and Delights - Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters from LoveandConfections.com

Dessert is a must at my parties and I usually have a variety. This year I decided that Nutella would be the star of the show. I love chocolate and hazelnut together in any form. Cheesecake is always a crowd-pleaser, but I didn’t want to be in the kitchen cooking a cheesecake. No-bake cheesecakes are a favorite for parties because of how easy they come together. Anything that makes my menu easier definitely helps me out.

New Year's Eve Bites and Delights - Ricotta Stuffed Mushrooms, Puff Pastry Cheese Straws and Nutella Cheesecake Cookie Shooters from LoveandConfections.com

Ricotta Stuffed Mushrooms

Ingredients

  • 2 pounds whole white mushrooms
  • 3/4 cup ricotta
  • 1/3 cup Italian style breadcrumbs
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh parsley
  • 1-2 large eggs
  • 1/2 teaspoon pepper
  • olive oil
  • Shredded Pecorino Romano cheese

Instructions

  1. Heat oven to 350F. Grease or spray a 9×13 baking dish and set aside.
  2. Clean mushrooms and remove the stem. Place mushroom caps into baking dish and set aside. Finely chop mushroom stems.
  3. In a medium bowl, place mushroom stems, ricotta, breadcrumbs, garlic, parsley 1 egg and pepper. Mix to combine. If mixture is too dry, add second egg. Place into pastry bag or zip top bag and pipe into mushroom caps.
  4. Bake for 20-25 minutes until mushrooms are cooked and top is slightly brown and puffed. Serve warm with marinara sauce.

Puff Pastry Cheese Straws

Ingredients

  • 2 sheets store-bought puff pastry
  • 6 ounces Cabot Sharp Cheddar Cheese, finely shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg + 2 teaspoons water

Instructions

  1. Thaw puff pastry according to package directions. Heat oven to 400F. Prepare cookie sheets with parchment paper
  2. Dust counter lightly with flour. Roll puff pastry with rolling pin to 1/8 inch thickness. Sprinkle pastry with 1/3 of shredded cheese, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Fold in half and roll again to 1/8 inch thickness.
  3. Using a sharp knife, cut into 1/2 inch strips, twist, then place on cookie sheet 1/2 to 1 inch apart. Place cookie sheets in refrigerator minimum 15 minutes. Repeat with second sheet of puff pastry.
  4. Whisk egg and water together. Using a pastry brush, apply the egg wash then sprinkle remaining cheese on straws. Bake 15-20 minutes, or until golden brown and crispy. Serve warm

Nutella Cheesecake Cookie Shooters

Ingredients

  • chocolate wafer cookie crumbs
  • 1/2 cup Nutella
  • 8 ounces cream cheese, soft
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar, divided
  • toasted hazelnuts, garnish
  • raspberries, garnish
  • chocolate wafer cookies, garnish
  • gold sprinkles, garnish

Instructions

  1. Crush chocolate wafer cookies to make crumbs. Place 1-2 tablespoons in the bottom of each dessert shot glass.
  2. In a medium bowl, beat Nutella, cream cheese and all but 3 tablespoons of the powdered sugar.
  3. In separate bowl, whisk heavy whipping cream and 3 tablespoons powdered sugar until stiff. Fold whipped cream into cream cheese mixture.
  4. Place cheesecake mix into piping bag and pipe into dessert glasses. Garnish with chocolate wafer cookie, rasperries, toasted hazelnuts and gold sprinkles.

Until next time,
LOVE & CONFECTIONS!

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

Filed Under: Appetizers-Snacks-Dips, Cheesecakes, Holiday, Parties, Trifles-Parfaits-Mousses-Curds, Uncategorized

Strawberry Peach Pound Cake Trifle

July 11, 2017

Homemade pound cake, strawberries, peaches and a vanilla cream filling make this trifle over-the-top, refreshing and easy to make for any summer gathering.
This recipe is sponsored by Dixie Crystals
Strawberry Peach Pound Cake Trifle from LoveandConfections.com

 

Trifles are such a fun Summer dessert where many flavors are delicious. Strawberries, peaches, vanilla cream filling and homemade pound cake is a great fruit-filled and creamy combination. There really is no right or wrong way to make a trifle and you can pick and choose what fruits, cake and fillings you want. You can even go one step further and do a chocolate trifle with cookies or brownies – now that sounds delicious!!

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Filed Under: Dixie Crystals, Trifles-Parfaits-Mousses-Curds, Uncategorized

Pumpkin Creme Brulee #PumpkinWeek

October 3, 2016

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Pumpkin Creme Brulee from LoveandConfections.com

Welcome to #PumpkinWeek 2016, where my blogging buddies and I share our love of all things pumpkin. Each of the 80+ recipes all contain some form of pumpkin – not just pumpkin spice. Hope you enjoy our delicious week, and don’t forget to follow along on the #PumpkinWeek Pinterest Board!

Pumpkin Creme Brulee from LoveandConfections.com

I absolutely love Autumn, but as most of my friends know, I don’t start getting excited about it until mid-September. I have a no-pumpkin rule until then, because it just doesn’t feel like Fall yet. Living in Florida, we don’t really have a Fall season. It’s now October and is still hot and muggy outside. There are no changing of leaves, apple picking, etc., so I don’t generally use pumpkin in recipes until October.

Pumpkin Creme Brulee from LoveandConfections.com

Creme Brulee is such a fun and easy dessert to make, and great if you’re having dinner guests over. It needs to be made ahead of time and chilled. Your friends will love the taste and presentation – who doesn’t love their own mini dessert. They’ll also think you’re a pro if you forego the broiler for a tableside torching.

Pumpkin Creme Brulee

By adapted from PIL Cookbooks
Published 10/03/2016
Pumpkin Creme Brulee

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 4 egg yolks
  • 1/2 cup pumpkin (not pumpkin pie filling)
  • 4 tablespoons brown sugar

Instructions

  1. Heat oven to 300F. Place 4 1-cup ramekins in a 9×13 baking pan.
  2. Combine cream, milk, half of the granulated sugar, salt, cinnamon and nutmeg in a medium saucepan. Bring it to a simmer
  3. Whisk egg yolks and second half of sugar. Gently pour the hot cream into the eggs while whisking constantly. Return mixture to the pot, whisking constantly, and heat until slightly thickened. Remove from heat and whisk in pumpkin
  4. Pour mixture through a sieve into a large measuring cup then into the ramekins. Place the pan onto the oven rack, then using a measuring cup, gently fill the pan halfway with hot water.
  5. Bake for 50-60 minutes, or until set. Cool in pan for 30 minutes, then refrigerate for 2 hours. To serve, sprinkle tops with brown sugar and either broil or torch to caramelize the sugar.

Yield: 4
Prep Time: 00 hrs. 05 mins.

Cook time: 01 hrs. 05 mins.
Total time: 1 hrs. 10 mins.
Tags: creme brulee, pumpkin, pumpkin spice, dessert, custard

Here’s more great #PumpkinWeek recipes:
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley


Until next time,
LOVE & CONFECTIONS!

Filed Under: #PumpkinWeek, Trifles-Parfaits-Mousses-Curds, Uncategorized

Pavlova with Strawberry Curd

March 20, 2016

Pavlova with fresh Strawberry Curd is a delicate and delicious dessert! Make it for a special occasion or a delightful after dinner treat.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper


It’s time for #SundaySupper again, and the theme this week is eggs! There are so many delicious recipes to create with eggs, like frittatas, quiches, deviled eggs, etc. I love eggs in almost every form, but decided to go sweet and do a dessert this week.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper

Pavlova with Strawberry Curd is a great way to use eggs, because it used both whole eggs and egg whites. Meringue can be finicky depending on the weather, and making baked meringue (or macarons) is best done on days with low humidity.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper

Another tidbit of advice: cold eggs separate better, yet warm eggs whip up better. Separate your eggs while they are cold and let them come to room temperature before whipping them. In quite a few recipes where egg whites need to be whipped, a double boiler is a great tool to warm the eggs. I usually prepare a small saucepan with about 1-2 inches of water and use my stand mixing bowl as the double boiler – that way, when my eggs get warm, I can move straight to the stand mixer and start whipping.

Pavlova with Strawberry Curd from LoveandConfections.com #SundaySupper

Pavlova with Strawberry Curd
Strawberry Curd is a Love and Confections original recipe
Meringue is adapted from Francois Payard

Strawberry Curd Ingredients:
– 8 ounces Strawberries
– 2 tablespoons fresh Lemon Juice
– 1/2 cup granulated Sugar, divided
– 5 extra large Eggs
– 4 tablespoons unsalted Butter, room temperature

Strawberry Curd Directions:
* before starting have a clean bowl along with a fine mesh sieve set aside for after the mixture is cooked.
1. Puree strawberries in a food processor, then strain it through a fine mesh sieve or cheesecloth. Discard the solids. Combine the strawberry puree, lemon juice, and 1/4 cup sugar in a medium pot. Heat until just under boiling.
2. In a medium bowl, whisk together the eggs and remaining 1/4 cup sugar. Slowly pour the puree into the eggs while whisking continuously.
3. Return the mixture to the pot and cook on medium-high, whisking constantly, for 3-5 minutes, or until thickened slightly and coats the back of a wooden spoon.
4. Remove from the stove and strain through the waiting fine mesh sieve into a clean bowl. Cover with plastic wrap, making sure the surface is completely covered to prevent a skin from forming. Refrigerate a minimum 8 hours, preferably overnight.

Meringue Ingredients:
– 90 grams Egg Whites
– 110 grams Granulated Sugar
– 60 grams Confectioner’s Sugar

Meringue Directions:
1. Place a rack in the center of the oven and preheat to 200F. Line one or two baking sheets with silicone mats or parchment and set aside.
2. Put the Egg Whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form. (The whites should be firm but moist.)
3. Sift the Confectioner’s Sugar over the Egg Whites and fold the dry ingredients into the whites. (This looks like it will not happen. Fold gently and it will eventually come together.)
4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could free form your shapes and level them with the back of a spoon or an offset spatula.
5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Assembly:
Do not assemble unless serving immediately. Place meringue on serving plate, fill with strawberry curd and top with fresh whipped cream or strawberries. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more egg recipes from the Sunday Supper Family!

Appetizers & Sides

  • Classic Deviled Eggs from Confessions of a Cooking Diva
  • Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
  • Easter Deviled Egg Chicks from Pine Needles In My Salad
  • Guacamole Deviled Eggs from Momma’s Meals
  • Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
  • Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
  • Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
  • Smoky Deviled Bacon And Eggs from Taste And See
  • Spicy Sriracha Deviled Eggs from An Appealing Plan

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

  • Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
  • Asparagus Sausage Skillet with Egg from Wholistic Woman
  • Avocado Egg Chilaquiles from Grumpy’s Honeybunch
  • Baked Eggs in Cream from Tramplingrose
  • Baked Scotch Eggs from Curious Cuisiniere
  • Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
  • Classic Egg Salad Sandwich from My Imperfect Kitchen
  • Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
  • Egg Biryani from Food Lust People Love
  • Fri-Tot-Ta from Feeding Big
  • Hashbrown Egg Nests from The TipToe Fairy
  • Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
  • Jalapeño Popper Quiche from Fantastical Sharing of Recipes
  • Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
  • Low Carb Breakfast Pizza from My Life Cookbook
  • Make Ahead & Freeze Omelette Cups from Hardly A Goddess
  • Mediterranean Frittata from A Mind “Full” Mom
  • Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
  • Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
  • Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
  • Poached Eggs over Roasted Asparagus from Monica’s Table
  • Potato, Egg and Cheese Scramble from And She Cooks
  • Spaghetti with Fried Eggs from The Texan New Yorker
  • Steak Benedict from Palatable Pastime
  • Steak Omelette from From Gate to Plate
  • Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
  • Sunny Side Up Burger from Cindy’s Recipes and Writings
  • Tex-Mex Migas from Caroline’s Cooking
  • Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
  • Tomato Asiago Frittata from Books n’ Cooks
  • Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table

Desserts

  • Creamy Flan from The Freshman Cook
  • Creme Anglaise from The Redhead Baker
  • Croquembouche from Jane’s Adventures in Dinner
  • Dark Chocolate Mousse from The Chef Next Door
  • Orange Coconut Bundt Cake from Desserts Required
  • Pavlova with Strawberry Curd from Love and Confections
  • Pistachio Chai Baked Alaska from The Crumby Cupcake
  • White Chocolate Chip Cookies from Pies and Plots
  • Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement

Sunday Supper MovementJoin 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 7:00 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.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Filed Under: Trifles-Parfaits-Mousses-Curds, Uncategorized

Truwhip Cheesecake Dip and Strawberry Brownie Trifle

March 8, 2016

Truwhip Cheesecake Dip and Truwhip Strawberry Brownie Trifle are two delicious recipes that are perfect for Florida strawberry season!

Truwhip Cheesecake Dip from LoveandConfections.com


Today I have two recipes for you, and they are delicious! With Florida strawberries in season, we eat them nearly every day. This past weekend, our family took #toddlerLnC out to a u-pick farm and picked about 15 pounds of berries. We love eating them as-is, but I decided to whip up some new recipes with Truwhip to accompany our fresh berries.

Truwhip Cheesecake Dip from LoveandConfections.com

If you aren’t familiar with Truwhip, it is a 100% natural frozen whipped topping. As a kid, I grew up liking frozen whipped topping, and now that I am older, I like to pay attention to what I am eating and the ingredients I am using. Truwhip contains no high fructose corn syrup, hydrogenated oils, or GMOs. 

Truwhip Cheesecake Dip from LoveandConfections.com

I am able to pronounce everything in Truwhip, like ingredients such as water, tapioca syrup, cane sugar, and palm kernel oil. Truwhip Original has 30 calories and 2 grams of fat per serving. Truwhip also has a Skinny version that has 25 calories and 1.5 grams of fat per serving.

Truwhip Strawberry Brownie Trifle from LoveandConfections.com

It sounds too good to be true, and it really is delicious! I even spoon it right out of the tub. Truwhip has a list of simple and delicious Spring recipe ideas on their website and I can’t wait to try some of them – topping my morning coffee, scooping it like ice cream, and making pies with whipped topping.

Truwhip Strawberry Brownie Trifle from LoveandConfections.com

For today’s two recipes, I headed to Publix and grabbed a tub of Truwhip Original. Nothing goes better with whipped topping than fresh Florida Strawberries. Strawberry season is one of my favorite times of year and Plant City, the Winter strawberry capitol, hosts the Florida Strawberry Festival every year.

Truwhip Strawberry Brownie Trifle from LoveandConfections.com

This year, Truwhip is a festival sponsor and you can get a serving of yellow cake topped with a heaping spoonful of delicious Plant City strawberries and a dollop of Truwhip at the Truwhip Strawberry Tent. I seriously need to make my way to the Festival this year, because that Strawberry Shortcake is calling my name!

Truwhip Cheesecake Dip from LoveandConfections.com

I hope you enjoy some Truwhip with beautiful Florida strawberries this season!

Follow Love and Confections | Terri’s board Strawberry Love! on Pinterest.



Truwhip Cheesecake Dip
A Love and Confections recipe
Serves 4

Truwhip Cheesecake Dip Ingredients:
– 1 (8 oz.) package of Cream Cheese, softened
– 1/3 cup Powdered Sugar
– 5 ounces Truwhip
– 1-2 pounds Strawberries

Truwhip Cheesecake Dip Directions:
1. In the bowl of your stand mixer, or in a bowl with a hand mixer, beat the Cream Cheese and Powdered Sugar until smooth and there are no lumps.
2. Add in the Truwhip and beat until combined. Spoon into serving bowl and refrigerate 30-60 minutes.
3. Place serving bowl on a platter with cleaned strawberries and enjoy!

Truwhip Strawberry Brownie Trifle
A Love and Confections recipe
2 glasses serves 4

Truwhip Strawberry Brownie Trifle Ingredients:
– Prepared Brownie Bites, quartered
– Strawberries, quartered or diced
– 1 batch Truwhip Cheesecake Dip
– Truwhip and Strawberries for optional garnish

Truwhip Strawberry Brownie Trifle Directions:
1. Building the trifle from the bottom up, place Brownie pieces in the bottom of two glasses. Alternatively, you can create individual portions in a smaller dish.
2. The next layer is quartered, or diced, Strawberries.
3. Place Truwhip Cheesecake Dip into a piping bag and pipe the third layer.
4. Repeat steps 1-3. Top with additional Truwhip and garnish with a Strawberry. Enjoy!

Until next time, 
LOVE & CONFECTIONS!

This post is sponsored by Truwhip. Thank you for supporting the brands that make Love and Confections possible. All opinions are my own.

Filed Under: Appetizers-Snacks-Dips, Cheesecakes, Trifles-Parfaits-Mousses-Curds, Uncategorized

Farro Breakfast Parfait #StonyfieldBlogger

October 30, 2015

A Farro Breakfast Parfait with Pumpkin Flax Granola, Qi’a Cereal, Stonyfield Yogurt, and a touch of Maple Syrup is sure to make your morning delicious!

Farro Parfait from LoveandConfections.com

This post is sponsored by Stonyfield and Nature’s Path Organic. All opinions are my own.


Sometimes breakfasts don’t always go as planned. I oftentimes find my morning cup of coffee, untouched and cooled, next to my brewer, and needing ice for an afternoon pick-me-up. I am always looking easy, fast, and healthy breakfast ideas.Since I have been using a lot of different grains in our meals lately, like Farro, I decided to create a breakfast recipe with it.
Farro Parfait from LoveandConfections.com

I love breakfast parfaits and eat them a lot during Spring and Summer. Some favorites are my Berry Parfait, Cinnamon Apple and Sea Salt Caramel Granola Parfait, and Meyer Lemon & Strawberry Parfait. I received some Nature’s Path Organic Pumpkin Flax Granola and Qi’a Superfood Cereal to try. These two items are definitely great for topping oatmeal and mixing in parfaits, like what I am sharing today.

Farro Parfait from LoveandConfections.com

Farro Breakfast Parfait
A Love and Confection original recipe

Farro Breakfast Parfait Ingredients:
– 1/2 cup Farro
– 1 & 1/2 cup Water
– pinch of Salt
– 2 teaspoons Brown Sugar
– 2 teaspoons Maple Syrup
– 2 tablespoons Qi’a Superfood Cereal, plus more for garnish
– 1/4 cup Pumpkin Flax Granola, plus more for garnish
– Stonyfield Vanilla Green Yogurt

Farro Breakfast Parfait Directions:
1. Place Farro and Water in a medium saucepan. Bring it to a boil, cover and simmer for 20-30 minutes, until cooked through. Drain any extra water, then place in a medium mixing bowl to cool.
2. Into the mixing bowl with Farro, add in the Brown Sugar, Maple Syrup, Qi’a and Pumpkin Flax Granola. Combine, cover with plastic wrap and refrigerate overnight.
3. The next morning, assemble by alternating layers of the Yogurt and the Farro mixture. Top with a garnish of Granola and Qi’a. Enjoy.
* The Farro mixture is enough for a few days of parfaits. You can use it immediately, but I find it easier to make ahead and refrigerate.

Until next time,
LOVE & CONFECTIONS!


Disclaimer: I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Filed Under: Breakfast & Brunch, Trifles-Parfaits-Mousses-Curds, Uncategorized

Homemade Pumpkin Pie Pudding and Visiting a Corn Maze

October 20, 2015

Homemade Pumpkin Pie Pudding is the perfect seasonal treat made extra special with freshly whipped cream and candied walnuts.

Homemade Pumpkin Pie Pudding from Love and Confections.com


I am patiently waiting for the cool weather to come to Florida. I see pictures from family and friends of changing leaves and apple picking. To get in the Fall mood, my family took #ToddlerLnC to a pumpkin patch at a local sweet corn farm about 30 minutes from our house.

We took her last year and she loved sitting next to the pumpkins. This year, however, she wanted nothing to do with them and wanted to run around and play like a big girl. What a difference a year makes!

My family and I also did the corn maze. Even though it’s mid-October, it is still warm outside, and we were sweating buckets. Good thing Mr. L&C is a great navigator, because we did the maze in just about 45 minutes. The attendant said that it usually takes people 45 minutes – 2 hours to do the maze.

Homemade Pumpkin Pie Pudding from Love and Confections.com

We had a lot of fun and I cannot wait for the weather to cool down. Until then, I’m going to enjoy some cold Homemade Pumpkin Pie Pudding!

I’m sharing this recipe at Cupcakes & Kale Chips, so head over there for the recipe!



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Until next time,
LOVE & CONFECTIONS!

Filed Under: Events & Travel, Trifles-Parfaits-Mousses-Curds, Uncategorized

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