Trifles-Parfaits-Mousses-Curds

Pumpkin Magic Custard Cake #PumpkinWeek

Pumpkin Magic Custard Cake is both creamy and fluffy, and similar to a crust-less pumpkin pie.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 5! I have had an awesome time, along with 18 other Bloggers sharing 65 pumpkin-filled recipes over this past week. We have had everything from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find all these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

So I have seen the magic custard cakes around the internet for a while and decided to try one out myself. It is pretty nifty. This pumpkin magic custard cake starts off as basically a liquid and turns into a sort of crust-less pumpkin pie/not quite cake thing. It’s really good too.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

I can definitely see myself making this throughout the Fall. While I do love pumpkin pie, I sometimes don’t love the crust. Certain pies have too much crust to pie ratio, they are overdone and hard, or just aren’t tasty. While I do love a graham cracker pie crust, it isn’t always the best option for some pies. This cake fixes my crust woes.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

It is a pretty simple and straightforward recipe. I was able to create it while the toddler was napping. I had a bite while it was warm, room temperature, and cold. I think I prefer it most at room temperature. Top it with some powdered sugar, whipped cream, or add a scoop of ice cream for an easy and delicious Autumn dessert.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

Pumpkin Magic Custard Cake
Adapted from The Gunny Sack
Click here for a printable recipe

Pumpkin Magic Custard Cake Ingredients:
– 1/2 cup unsalted Butter
– 2 cups Whole Milk
– 4 large Eggs, separated
– 1/8 teaspoon Cream of Tartar
– 1 & 3/4 cups Powdered Sugar
– 1 teaspoon Vanilla Bean Paste
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1 cup White Whole Wheat Flour
– 1 cup Pumpkin Puree, not pumpkin pie filling

Pumpkin Magic Custard Cake Directions:
1. Heat oven to 325F. Prepare a 9 x 9 baking pan with nonstick cooking spray and set aside.
2. Melt butter and set aside until cool. Heat milk in the microwave for approximately 1 to 1:30 minutes until warm and set aside.
3. In a clean bowl of your stand mixer, using the whip attachment, whip the Egg Whites and Cream of Tartar until stiff peaks have formed. Transfer them into another bowl.
4. In the same stand mixer bowl, beat the Egg Yolks and Powdered Sugar until pale yellow and fluffy. Add in the cooled, melted Butter, Vanilla Bean Paste and Pumpkin Pie Spice and combine.
5. Add in the Flour, Pumpkin Puree, and 1/2 cup of the Milk. Combine then scrape down the sides of the bowl to make sure everything is incorporated.
6. While on the lowest speed, slowly stream in the remaining milk until completely mixed it. The batter will be very liquid.
7. With a spatula, fold in the Egg whites in 2 additions. The batter will look lumpy from the whites, but incorporate them as best you can.
8. Pour into baking dish and bake for roughly 55 minutes. The cake might jiggle, since it is a custard, but should be solid and not runny. Let it cool completely and top with Powdered Sugar. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 5 recipes:

Cinnamon Apple and Sea Salt Caramel Granola Parfait #FueledByGranola

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#FueledByGranola #CollectiveBias
 

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

French Vanilla yogurt, skillet cinnamon apples, homemade caramel sauce and Bear Naked’s Sea Salt Caramel Apple Granola are layered to create a breakfast or snack parfait that is full of flavor.

While the rest of the country is starting to feel some cooler weather, here in Florida, we still have days in the 90s. I am longing for the Fall season, and already starting to prep by creating this Cinnamon Apple and Sea Salt Caramel Granola Parfait. Since it is still so warm outside, I cooled things off by adding yogurt to my granola. This granola would also be a nice crunchy texture on oatmeal in cooler months – which I plan to do once we get cool weather.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

Sea Salt Caramel Apple Granola is a new flavor option from Bear Naked – perfect for the Fall season. It is a unique combination of both sweet and savory flavors from the tangy apples, sweet caramel, and sea salt. This Florida girl loves Autumn, especially all the wonderful flavors and smells. Pairing this granola with skillet cinnamon apples makes me yearn for cooler weather, colorful changing leaves and pumpkin everything.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

My family and I regularly shop at wholesale stores, BJ’s is one of my favorites. They have great products and accept both manufacturer and store coupons. While in BJ’s I started using the Ibotta app. I am fairly new to the Ibotta app, but am liking it so far. Ibotta gives you three ways to earn – by either shopping online, submitting your receipts, or linking your loyalty accounts. The Ibotta app has most major grocery retailers and you can go to their specific pages to view deals. I noticed an Ibotta coupon for $2-off Bear Naked Sea Salt Caramel Apple granola. There is also a BJ’s club coupon (located at the front of the store) for $2 off and it can be combined with the Ibotta coupon too.

One of the ingredients that most people might be uncomfortable making is the caramel sauce, but it is really easy. Measure your sugar and place it in a medium pan. make sure you have all your other caramel ingredients measured and near you, because you don’t want to burn the sugar while getting everything else ready. I prefer to use a stainless steel pot when making caramel sauce, because I switch from a heat-proof spatula to a metal whisk – I find it easier to work with.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

I love creating different parfaits for breakfast because they are easy and delicious. I usually use fresh berries or lemon curd, like these Berry Parfaits or Lemon Blueberry Parfaits, and was very excited to make a Fall parfait recipe with Sea Salt Caramel Apple Granola.

You can also head to Bear Naked’s Facebook page for more information on all their flavors and products. Do you have a favorite?

Cinnamon Apple and Sea Salt Caramel Granola Parfait
Skillet Cinnamon Apples from Allrecipes
Salted Caramel Sauce from Sally’s Baking Addiction
Yield – 1 parfait

Cinnamon Apple and Sea Salt Caramel Granola Parfait Ingredients:
– 1/2 cup Organic French Vanilla Yogurt
– 1/3 cup Skillet Cinnamon Apples
– 1/4 cup Bear Naked Sea Salt Caramel Apple Granola
– 2-3 teaspoons Salted Caramel Sauce (recipe below)

Cinnamon Apple and Sea Salt Caramel Granola Parfait Directions:
1. Place half of the Yogurt in the bottom of your parfait glass. Top with half of the Cinnamon Apples. Pour half of the Granola on top of that, then drizzle with some Caramel Sauce. Repeat layers once more. Best is eaten immediately, but can be stored in the refrigerator for up to 2 hours. Refrigeration might make the granola not as crunchy.

Salted Caramel Sauce Ingredients:
– 200 grams Granulated Sugar
– 90 grams (6 tablespoons) Salted Butter, cut into pats
– 1/2 cup Heavy Cream
– 1 teaspoon Sea Salt

Salted Caramel Sauce Directions:
– Place Sugar in a medium saucepan on medium heat, stirring constantly with a heat-resistant spatula. The Sugar will eventually clump and start to melt.
– Once the Sugar melts, it will start to brown and darken to an amber color. Do not let it darken or burn, as it can turn quickly. Switch to a whisk.
– Quickly but carefully, stir in the Butter. The mixture will bubble rapidly, so be careful.
– Once the Butter is melted, slowly drizzle in the Heavy Cream. The Sugar mixture will bubble, rise and possibly splatter. Boil for 1 minute, then remove from the heat and stir in the Salt.
– Let it cool for at least 10-15 minutes in the pan, then pour into a glass mason jar and let it come to room temperature before storing in the refrigerator. Caramel can be made ahead of time and stored for up to 2 weeks in the refrigerator. Warm before using.

Until next time,
LOVE & CONFECTIONS!

Lemon Blueberry Crepes #BrunchWeek

Lemon Blueberry Crepes are creamy, sweet, tart and perfect for breakfast, brunch, snack or dessert!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com


Welcome to day 5 of #BrunchWeek that I am hosting with Shaina from Take A Bite Out Of Boca. So many delicious recipes have been shared this week and these last two days have some great ones as well. There is less than 48 hours left to enter the #BrunchWeek giveaway, so be sure you do before time is up!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I love the bright and creamy lemon flavor and with blueberries in season here, I am using them in as many recipes as possible. If you are a regular reader, you know I love all things lemon, especially lemon curd. Making curd is so easy and homemade lemon curd tastes phenomenal. Trust me, if you haven’t made it yet, you really need to!

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I haven’t made crepes in a while and thought #BrunchWeek would be the perfect time. While I worked as a pastry chef in a restaurant, we would make huge batches of crepes at a time on a large, gas crepe griddle. The crepes would be used for both sweet and savory dishes. I love creating all different kinds of combinations for crepes. Lemon and blueberry is a classic that I knew would be perfect just in time for Mother’s Day.

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

I lightened the lemon curd with some yogurt. I love Stonyfield Organic Yogurt. My refrigerator is stocked full of it at the moment, because there was a huge sale at my local supermarket recently. I love their Petite Cremes flavors! Toddler L&C has been eating Stonyfield Yogurt for almost a year now, and loves it! I usually buy whole milk plain yogurt, because I can use it in both sweet and savory dishes, as well as for breakfast or snacks during the day. I love using it for parfaits with some granola and fresh, seasonal fruit. I sometimes add Nielsen-Massey Vanilla Bean Paste into our yogurt for a delicious vanilla-flecked treat.

Lemon Blueberry Crepes for #BrunchWeek from LoveandConfections.com

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

Lemon Curd Ingredients:
– 100 grams Lemon Juice
– 62 grams Unsalted Butter, room temperature
– 62 grams Dixie Crystals Granulated Sugar (first measurement)
– 62 grams Dixie Crystals Granulated Sugar (second measurement)
– 12 grams Corn Starch
– 150 grams large Eggs, roughly 3
– Stonyfield Plain Yogurt, for assembly
– Nielsen Massey Vanilla Bean Paste, for assembly

Lemon Curd Directions:
1. In a medium saucepan, combine the Lemon Juice, Unsalted Butter and first measurement of Sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
2. Right before the liquids boil, whisk together the second measurement of Sugar, Corn Starch and Eggs in a bowl big enough to hold the liquid and egg mixtures.
3. Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
4. With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap directly onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled. Can be made a day before use. Can be stored for up to 3 days in the refrigerator. Makes 2-3 cups.

Crepe Ingredients:
– 500 grams Whole Milk
– 200 grams Unbleached All-Purpose Flour
– 50 grams Dixie Crystals Extra Fine Granulated Sugar
– 25 grams Vegetable Oil
– 3 large Eggs
– Pinch of Salt
– Clarified Butter

Crepe Directions:
1. Either in a blender, or in a container with an immersion blender, combine all the ingredients and blend until thoroughly mixed and there are no lumps. Chill in the refrigerator a minimum of 1 hour, preferably 2-3.
2. With either a crepe pan or large flat frying pan, spread on a small amount of Clarified Butter with a pastry brush. Using a measuring cup, pour enough batter to create a thin layer that covers the bottom of the pan. Be sure to swirl the pan, so all the batter is evenly dispersed.
3. Cook the crepe until the bottom is lightly brown, gently flip over and cook for another minute or two (less amount of time than the first side). The first crepe usually comes out bad, so don’t worry if it rips or doesn’t cook properly.
4. Once the crepe is cooked, slide it out of the pan onto some parchment paper. Continue making crepes, buttering the pan every few times, and stacking the crepes one on top of the other. If not using immediately, let them cool to room temperature, place in a zip top bag and refrigerate or freeze. Makes 12 crepes.

Blueberry Sauce Ingredients:
– 300 grams fresh Blueberries
– 75 grams freshly squeezed Lemon Juice
– 100 grams Honey

Blueberry Sauce Directions:
1. In a medium saucepan, bring the Blueberries, Lemon Juice and Honey to a boil on medium-high heat. Turn the heat down to medium and continue cooking, stirring occasionally for 3-5 minutes. Remove from heat and let it cool slightly before serving.

Assembly:
1. Mix 1/2 cup Lemon Curd with 1/2 cup Stonyfield Plain Yogurt and 1 teaspoon Nielsen-Massey Vanilla Bean Paste. Spread evenly between three Crepes. Fold the Crepes, layer on a plate and spoon the Blueberry Sauce on top. Enjoy!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

These are two great options for crepe-making.

Until next time,
LOVE & CONFECTIONS!

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.

MARVEL’s The Avengers: Age of Ultron Party #AvengersUnite #CollectiveBias

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AvengersUnite #CollectiveBias

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

MARVEL’s The Avengers: Age of Ultron opens in theaters in one week and I am SO excited for it. Before Toddler L&C was in the picture, I was definitely one of those waiting in line to see a midnight movie on opening night kind of girls. Now, it’s a bit different and I may not get to see the midnight showing, but you better believe I will be there opening weekend.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

I wasn’t a big comic book fan growing up, and it wasn’t until Mr. L&C, my then boyfriend, got me hooked on all things MARVEL. He worked at a comic book store, regularly read comics and we shared our love of the MARVEL movies: Iron Man 1, 2 & 3, Thor & Thor: The Dark World, The Incredible Hulk, Captain America: The First Avenger & Captain America: The Winter Soldier and The Avengers.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

To celebrate the upcoming movie, I hosted a MARVEL’s The Avengers: Age of Ultron party and was able to purchase my party items at Walmart. My friends and I are kids at heart, so they definitely loved dressing up in the MARVEL masks and accessories.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

Don’t forget to check out Super Heroes Assemble which is available in the iTunes and Google Play store! With Super Heroes Assemble, turn your phone into a portal to exclusive Marvel’s Avengers: Age of Ultron content. Keep up to date with the latest movie and behind-the-scenes action. Plus, scan Avengers displays at Walmart and Walmart.com to become your favorite Avenger, explore a Hulkbuster training facility in a cool 360 degree interactive space and to bring Marvel’s Avengers: Age of Ultron characters to life with augmented reality.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

Even Baby L&C, who wore the Hulk’s signature colors, got in on the fun and loved playing with Thor’s Hammer. Mr. L&C dressed like Captain America, and I wore Iron Man’s signature red and golden yellow colors.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

I wanted to create something original for my party and thought a fun backdrop would be great. Mr. L&C and I created a color-blocked wall featuring the MARVEL heroes. We used their signature colors, logos, emblems and pictures and it turned out awesome!

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

The squares are 12×12 scrapbook paper that I attached print-outs to with double-sided tape. Those squares were then arranged and taped from behind using packing tape. This backdrop is so awesome, I think we are going to keep it hanging up for a while!

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

Food is always a huge part of my parties – I’m Italian and love to feed people! I used some Avengers party plates and cups we found at Walmart, which went perfectly with all the decorations. We had subs, pasta salad and veggies with hummus. The real treats were the Captain America Gelatin Dessert Cups, Hero Cupcakes, and Hulk Punch.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

The dessert cups are perfect for a MARVEL party and can also be used for a patriotic party for Memorial Day or the Fourth of July. The Hero Cupcakes were a mix of chocolate and vanilla, and the frosting was colored like Captain America (red, white and blue), Iron Man (red and yellow) and the Hulk (green and purple).

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

The Hulk Punch had the perfect green glow for my MARVEL party. It tasted delicious and has Ginger Ale, Pineapple Juice and Lime Drink Mix in it.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

Most of our friends had seen the Iron Man and Thor movies, so we opted to watch Captain America: The Winter Soldier. Of course, we had to have snack food, so I purchased some Avengers branded Dr. Pepper Cherry, Cheez-Its, Doritos and Kellogg’s Fruit Snacks.

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

Everyone enjoyed the food and movie. We all can’t wait to see the new MARVEL’s The Avengers: Age of Ultron in theaters on May 1st!

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite
MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite
MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

I have showed you how we are preparing for MARVEL’s The Avengers: Age of Ultron release with my party plan! What are you planning to do with your friends and family?

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite



Captain America Gelatin Dessert Cups
A Love and Confections original recipe
Click here for a printable recipe
Yield: 25-30 mini dessert cups

Captain America Gelatin Dessert Cup Ingredients:
– 1-3 ounce box Berry Blue Gelatin Dessert
– 6-8 ounces Whipped Topping
– 1-3 ounce box Cherry Gelatin Dessert
– Plastic Dessert cups

Captain America Gelatin Dessert Cup Directions:
1. Prepare the Berry Blue Gelatin Dessert according to the package directions. Divide it evenly among 25-30 small dessert cups using a small ladle. Let it set in the refrigerator a minimum of 3 hours.
2. Place whipped Topping into a piping bag and pipe a thin layer on top of the solid blue gelatin in the dessert cups. Using a spoon or small offset spatula, smooth the layer so it completely covers the bottom blue layer and there are not holes. Freeze the dessert cups for 1 hour, or until the Whipped Topping is firm.
3. Prepare the Cherry Gelatin Dessert according to the package directions. Carefully divide it evenly among the dessert cups using a small ladle. Let it set in the refrigerator a minimum of 3 hours before serving. Enjoy!



Hulk Punch
Adapted from Betty Crocker
Click here for a printable recipe
recipe can be doubled for larger parties

Hulk Punch Ingredients:
– 1 cup Granulated Sugar
– 1 package Lime-Flavored Unsweetened Drink Mix (.13 oz)
– 4 cups warm Water
– 23 ounces Pineapple Juice
– 2 cups chilled Ginger Ale

Hulk Punch Directions:
1. In a large pitcher, stir together the Sugar and Lime Drink Mix. Add in the warm water and stir until the sugar is completely dissolved.
2. Add in the Pineapple Juice and Ginger Ale and stir to combine. Chill for at least 3 hours before serving. If necessary, stir again right before serving.

Until next time,
LOVE & CONFECTIONS!


Thank you David, Jessica, Doug, Theresa, Josh, Tyler, Jordan and Laura for joining in on the fun – hope you had a blast celebrating The Avengers with me!

Meyer Lemon and Strawberry Parfait

Meyer Lemon and Strawberry Parfait is a delicious and delightful way to start your day!

Meyer Lemon & Strawberry Parfait from LoveandConfections.com


A couple weeks ago, I posted about some amazingly luscious and delicious Meyer Lemon Curd. I am still dreaming about it. Meyer Lemon season is gone, and I wish I had more of this stuff stashed away. I usually just dig in with a spoon, but sometimes I enjoy mixing it with yogurt and creating parfaits.

Meyer Lemon & Strawberry Parfait from LoveandConfections.com

Recently, breakfast has needed to become easier. Toddler L&C is very active and most mornings my coffee is barely enjoyed while hot and often doesn’t get remembered until it’s cold a few hours later. That’s where this parfait comes in. If you make the Meyer Lemon Curd the day before, you can whip up a delicious breakfast in no time. Easy and delicious breakfasts are the perfect way to start your day!

Meyer Lemon & Strawberry Parfait from LoveandConfections.com

Curds are one of my favorite things to make because they are so luscious and full of flavor. You can use curds in parfaits, to flavor ice cream, or just eat it with a spoon – not that I have ANY experience in that what.so.ever. This parfait is exceptionally delicious, because it combines my love of meyer lemons and strawberries. If meyer lemons are not in season, you can always use regular lemons for the curd, it just won’e be as sweet.

Let’s connect! Follow Love and Confections on {Pinterest} {Facebook} {Twitter} {Instagram}



Meyer Lemon and Strawberry Parfait
A Love and Confection original recipe
Click here for a printable recipe

Meyer Lemon and Strawberry Parfait Ingredients:
– 1/4 cup prepared Meyer Lemon Curd
– 1/4 cup Greek Yogurt
– 1/4 cup Granola
– 2-4 Strawberries, sliced plus more for garnish

Meyer Lemon and Strawberry Parfait Directions:
1. In a small bowl, mix the Meyer Lemon Curd and Greek Yogurt together. Use a parfait glass or bowl and layer the lemon/yogurt mixture with the Granola and Strawberries, beginning and ending with the yogurt mix. Keep refrigerated if not eating immediately. Can be refrigerated up to 8 hours, but the granola might not be as crunch. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Bird Nest Easter Pudding Cups #SnackPackMixins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias

Bird Nest Easter Pudding Cups from LoveandConfections.com


Easter is just around the corner and Spring is in the air! I love holidays because family gathers, we eat a great meal, and I get to decorate. I love decorating for every holiday, Easter especially, because we get to dye eggs, bake Easter Bread and have all sorts of good desserts. These Snack Pack Pudding Cups are perfect for a cute (and easy) Easter dessert.

Bird Nest Easter Pudding Cups from LoveandConfections.com

While I love making layer cakes and tarts, not all holiday desserts have to look like they came out of a pastry kitchen. I may have every intention of making desserts like that, but with Toddler L&C on the loose, my pastries don’t always happen. That’s why I love being able to make cute desserts from items I find during a Walmart shopping trip.

Bird Nest Easter Pudding Cups from LoveandConfections.com

Easter candy is a great way to liven up your Snack Packs. Just pull the easty-to-open lid, add some candy and you have a special treat. There are so many decorating options that you can make personalized desserts for everyone at Easter. You can find these Snack Packs at a special display in your local Walmart. The display even has some recipes available for you to take home with you. What would you put in your Easter #SnackPackMixins ?

Bird Nest Easter Pudding Cups from LoveandConfections.com

Gather all the ingredients you need to make the layered Bird Nest Easter Pudding Cups.

Melt the chocolate and peanut butter and mix into the shredded wheat.
Scoop the mixture into paper cups and use the back of a wooden spoon to create the center.
Crush the Grahams and Nilla Wafers

Place pudding into a piping or plastic gallon bag for filling cups

Alternate layers of pudding and cookies. Use Nilla Wafers for Vanilla Snack Packs and Chocolate Honey Maid Grahams for Chocolate Snack Packs

Follow Love & Confections | Terri T. Miller’s board Easter & Spring on Pinterest.

You can find Snack Packs in the baking aisle of your local Walmart!

Bird Nest Easter Pudding Cups
A Love and Confection original recipe
Click here for a printable recipe

Bird Nest Easter Pudding Cups Ingredients:
– 4 large Shredded Wheat Biscuits, crushed
– 6 ounces Chocolate Chips
– 1/4 cup Creamy Peanut Butter
– 6 Snack Packs
– 40 Mini Nilla Wafers, crushed
– 4 Chocolate Honey Maid Grahams, crushed
– Candy Bird Eggs

Bird Nest Easter Pudding Cups Directions:
1. Crush the Shredded Wheat Biscuits into a bowl. Melt Chocolate Chips in the microwave for 1 minute, stirring after every 20 seconds. Add Peanut Butter into the chips and heat for another 15-45 seconds, stirring after every 15 seconds. Be careful not to overheat. Line a cupcake tin with wrappers.
2. With a spatula, mix the Chocolate-Peanut Butter mixture with the Shredded Wheat until completely combined. Scoop into the cupcake tin and create a center with the end of a wooden spoon. Refrigerate until hard.
3. Place the Nilla Wafers into a plastic sandwich bag and crush. Place the Grahams into a plastic sandwich bag and crush. Scoop Pudding into piping bag or plastic gallon bag. Alternate layers of pudding and cookies. Place the Bird Nest on top and garnish with Candy Eggs. Enjoy!

Let’s connect! Follow me on {Pinterest} {Facebook} {Twitter} {Instagram} 

Until next time,
LOVE & CONFECTIONS!

Meyer Lemon Curd

Meyer Lemon Curd is slightly tart, deliciously sweet and all around perfect to brighten your day.
Meyer Lemon Curd from LoveandConfections.com


While some people have snow still on the ground, here in Florida, Spring has arrived and it has been pretty nice for the past week. We are actually in the upper-80’s right now and with the time change there are sure to be lots evening walks and grilling outside often.

Meyer Lemon Curd from LoveandConfections.com

When I think of Spring, the color yellow comes to mind. One of my favorite bright, flavorful and yellow fruits are lemons – perfect for Spring! I absolutely love curds, like my Key Lime Curd, that I use in ice cream. Lemon Meringue Pie Ice Cream is divine! There is just something magical about whisking eggs and lemon juice… my mouth is watering just thinking about it.

Meyer Lemon Curd from LoveandConfections.com

I can just eat lemon curd with a spoon, it’s that good. I also add it to my breakfasts and desserts. Lemon Blueberry Parfaits are a great way to start your day, and Lemon Meringue Tartlets are the perfect after dinner treat. I can’t wait to share with you what I created with this batch of curd – for that you’ll have to tune into next week!

Meyer Lemon Curd from LoveandConfections.com

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Meyer Lemon Curd
A Love and Confection original recipe
Click here for a printable recipe

Meyer Lemon Curd Ingredients:
– 100 grams Meyer Lemon Juice
– 62.5 grams Unsalted Butter, room temperature
– 62.5 grams Granulated Sugar (first measurement)
– 62.5 grams Granulated Sugar (second measurement)
– 12.5 grams Corn Starch
– 150 grams large Eggs

Meyer Lemon Curd Directions:
1. In a medium saucepan, combine the Meyer Lemon Juice, Unsalted Butter and first measurement of Sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
2. Right before the liquids boil, whisk together the second measurement of Sugar, Corn Starch and Eggs in a bowl big enough to hold the liquid and egg mixtures.
3. Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
4. With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled.

Until next time,
LOVE & CONFECTIONS!

Vanilla Bean Tiramisu #VanillaWeek

Vanilla Bean Tiramisu is a decadent, rich and creamy dessert, made with homemade ladyfingers, whipped eggs, sugar, coffee, liqueur and mascarpone. It’s sinful and sweet all in one bite!

Vanilla Bean Tiramisu from LoveandConfections.com


Welcome to day 3 of #VanillaWeek! I hope you enjoyed the Vanilla Bean Ladyfingers yesterday and the Vanilla Bean Macarons from Monday. Those Ladyfingers are the key to this delicious recipe today! Check out my intro blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Vanilla Bean Tiramisu from LoveandConfections.com

Mr. L&C is quite popular at his work when I am recipe testing. Since I have so many different desserts, pastries and other goodies I make I often give a lot of it away. His coworkers gladly accept my treats and I love hearing their feedback. This Tiramisu, however, did not make its way to the office. There are very few times when Mr. L&C claims a dessert all for us, and this is one of them. He said, “we’re not sharing this, it’s too good,” and I agree with him.

Vanilla Bean Tiramisu from LoveandConfections.com

Vanilla Bean Tiramisu is light and rich, flavorful but not too forceful – it is the perfect dessert. I absolutely love Homemade Ladyfingers and they are the key to this dish. These delicate little cookies ever so gently soak up a coffee and liqueur mixture that is just right, and are layered between creamy, rich and smooth layers of mascarpone, sugar and whipped eggs.

Vanilla Bean Tiramisu from LoveandConfections.com

The literal translation for Tiramisu is “pick me up” or “lift me up”. Like many different dishes and desserts, there are lots of speculation as to their origin. Tiramisu’s origin is claimed by many different restaurants and chefs in various regions on Italy. My favorite legend, by far, is the raciest – that it was created in a brothel for patrons that needed an energy boost after certain “activities“. Some foods really have a fun history, but back to the Tiramisu. Anyway you look at it, this dish is sure to be a hit in your family and they will be begging you for seconds.  Also, don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean Tiramisu from LoveandConfections.com



Vanilla Bean Tiramisu
A Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Tiramisu Ingredients:
– 6 large Egg Yolks
– 1 cup Dixie Crystals Extra Fine Granulated Sugar
– 8 ounce tub of Mascarpone, room temperature
– 2 tablespoons Nielsen-Massey Vanilla Bean Paste
– 1 & 1/5 cups Heavy Cream
– 2 tablespoons Dixie Crystals Confectioners’ Sugar
– 1/2 cup strong brewed Coffee or Espresso
– 2 tablespoons Coffee Liqueur
– 26-30 Homemade Ladyfingers, plus more if you are doing individual servings
– Cocoa Powder for dusting

Vanilla Bean Tiramisu Directions:
I used an 8×8 glass baking dish for my tiramisu, plus I had enough of the mixture left over to do two individual servings. This dessert needs to sit in the refrigerator preferably overnight, so plan accordingly.
1. Create a double boiler by heating a small pot of water to boiling, making sure that the water cannot touch the bottom of a medium bowl. Turn the heat down to medium. In the bowl, whisk the Egg Yolks and Sugar together over the double boiler for 7-10 minutes, until the mixture is thoroughly warm and the eggs are light and lemon yellow.
2. Strain the mixture into the bowl of your stand mixer, to insure no cooked egg pieces are in the final dessert. Whisk the egg mixture on high for another 5 minutes. While on a low speed, add the Mascarpone and Vanilla Bean Paste and whip until combined. Set aside.
3. In a clean bowl, whip the Heavy Cream and Confectioners’ Sugar together until stiff peaks form, being careful not to over-mix. Gently fold the whipped cream into the egg mixture.
4. In a small flat dish, mix the Coffee and Coffee Liqueur. Create a mini assembly line with the Ladyfingers, coffee and baking dish. Working quickly, dip each Ladyfinger into the coffee on both sides and line on the bottom of the baking dish until the entire bottom is covered. Spoon about half of the Mascarpone filling and smooth it over the Ladyfingers with an offset spatula – making sure the layer does not go above halfway up the dish. Repeat the Ladyfinger layer and another layer of Mascarpone filling, making sure not to go above the lip of the dish. I generally leave a little bit of space so my plastic wrap does not touch the filling. Cover the dish tightly with plastic wrap and refrigerate a minimum of 8 hours, preferably longer.
5. Before serving, dust the top with Cocoa Powder. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Cranberry & Pistachio Pudding Cookies from Take A Bite Out of Boca.
Strawberry Vanilla Smoothies from Life Tastes Good.
Toasted Quinoa Chocolate Bark from Hip Foodie Mom.
Vanilla Bean Panna Cotta from That Skinny Chick Can Bake.
Vanilla Bean Tiramisu from Love and Confections.
Vanilla Butter Shrimp Roll from Taste Cook Sip.

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Key Lime Pie Milkshake

Key Lime Pie Milkshake is Summer in a glass. Drink up these last few weeks of Summer sun with this tart and sweet ice cream treat!

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

I love all things key lime. I’m a Florida girl and growing up in South Miami, there was an abundance of citrus, including key limes. This is one of my all-time favorite flavors and I love creating new recipes using key limes. I recently did a Key Lime Pie Cheesecake for National Cheesecake Day and man was it good!

This milkshake is all the goodness of my beloved key lime pie, but in a drink. Ice cream makes everything better, so there was only one way to make key lime pie better and that is by turning it into Key Lime Pie Ice Cream. It is the perfect amount of tart and sweet for a milkshake and I love the crunchy bits graham cracker crumbs throughout the shake.



Key Lime Pie Milkshake

a Love and Confections original
Serves 2

Key Lime Pie Milkshake Ingredients:
– 2 scoops Key Lime Pie Ice Cream*
– 2 scoops Vanilla Bean Ice Cream (homemade or store bought)
– Whole Milk (amount depends on desired consistency)
– Whipped Cream (optional garnish)
– Graham Cracker Crumbs (optional garnish)
– Sprinkles (optional garnish

Key Lime Pie Milkshake Directions:
1. Place Key Lime Pie Ice Cream, Vanilla Bean Ice Cream and Whole Milk in a blender and mix until combined. Pour into glasses and garnish with Whipped Cream, Graham Cracker Crumbs and Sprinkles. Enjoy!
* An alternate version, if you do not want to make Key Lime Pie Ice Cream, is to use all Vanilla Ice Cream and add in 1/2-1 cup of Key Lime Curd (homemade or store bought)

Until next time,
LOVE & CONFECTIONS!

Be sure to visit all of today’s Ice Cream Week Participants:


Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:

a Rafflecopter giveaway



Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

Lemon Meringue Pie Ice Cream

In these last few weeks of Summer, this Lemon Meringue Pie Ice Cream is sure to cool you down and brighten up your day.

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Anytime I make anything lemon I think of my Mom. She loves Lemon Meringue Pie. Everyone in our family has a specific dessert we request for our birthday dinner and lemon meringue was usually my mom’s request. My grandmother used to be the one to make it for her before she passed away, and since I live a few states away, I have not been able to celebrate my mom’s birthday with her for a few years now, otherwise I would be making the pie for her. 

I am a fan of a graham cracker crust as opposed to a pastry dough crust, but that is just a personal preference. I love the tart lemon flavor the curd gives this recipe. In the bakery I used to work in, I made lemon curd often and it is still one of my favorite things to make at home. (Nerd Alert) Custards and curds are so awesome to work with because of how eggs react and change with heat and different ingredients. 

Since meringue does not freeze well (it can get grainy) I decided not to use it in this recipe. Feel free to whip up a batch, dollop it on top and torch it, once you are ready to serve the ice cream. You can even buy those pre-made meringue cookies to crush over the ice cream instead of the normal sprinkles.

Lemon Meringue Pie Ice Cream
a Love and Confections original
Click here for a printable recipe

Lemon Meringue Pie Ice Cream Ingredients:
 – 350 grams Whole Milk
 – 120 grams Heavy Cream
 – 100 grams Egg Yolks
 – 140 grams Granulated Sugar
 – 400 grams prepared Lemon Curd, or store bought
 – 50 grams Sweetened Condensed Milk
 – 50 grams toasted & cooled Graham Cracker Crumbs

Lemon Meringue Pie Ice Cream Directions:
Day 1 (Ice Cream Base)
– Place ice cream attachment/bowl in the freezer at least 24 hours before churning.
1. Bring Milk and Heavy Cream to a slight simmer in a small sauce pan, careful not to boil it. While Milk & Heavy Cream are heating, crack Eggs into medium bowl (bowl needs to be big enough to contain the egg and milk/heavy cream mixture). Once the milk is almost ready, add Sugar to the Eggs and whisk together.
2. Temper* the warm milk & cream into the yolks
3. Return the whole mixture to the sauce pan and heat until it thickens but does not boil, also known as nappe**
4. Strain through a fine mesh sieve into a clean bowl and allow to cool to room temperature. If some egg bits get through the strainer, you can either use an immersion blender to make the mix come together again before cooling.
5. Once cooled to room temperature, store in the fridge, with a lid, for up to 2 days.

Day 2:
 1. Whisk together the Ice Cream Base, Lemon Curd and Sweetened Condensed Milk. Churn according to your ice cream maker manufacture instructions
 2. Layer the Ice Cream and Graham Cracker Crumbs in an airtight, freezer-safe container. Store no longer than a week (but I’m sure you will devour it before then)

* – Tempering (in this case with eggs) is increasing the temperature of a certain ingredient by gradually adding and constantly whisking a warm/hot item into it. Be careful not to add too much at one time and curdle/scramble the eggs.
** – Coat the back of a wooden spoon in the mixture and run a finger down the middle, if the mixture stays separated and doesn’t run, then you should be good. Be careful not to overcook it and curdle/scramble the eggs.


Until next time,
LOVE & CONFECTIONS!

Be sure to visit all of today’s Ice Cream Week Participants: 

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

    Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:
1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

a Rafflecopter giveaway



Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.