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Honey Almond Bundt Cake

Honey Almond Bundt Cake is perfect for an afternoon tea. The honey and almond flavors go well together and the cake is not too sweet.

Honey and I have a love-hate relationship. I love honey, but I hate bees. You need bees to make honey, so if I want honey, bees are a necessary evil. I don’t like any stinging insects really, but that is because I was stung as a child. Back to the cake…

This cake is so full of honey. It has both honey and honey powder inside the cake, as well as being soaked in a honey glaze. It isn’t too sweet or overpowering, in my opinion, and works really well with the almond extract and almond flour.

I bought a small packet of honey powder during a day trip to the west coast. I didn’t know what I was going to use it for, but it just drew me in – you really don’t see honey powder every day. I read that it is great in cakes, cookies and other baked goods, because you get that great honey taste without altering the moisture content of the product. Baking is a science, so measurements and ratios really do matter. The honey powder is not necessary for the cake and the original recipe does not use it, so it can be left out.

One trick I learned while in culinary school was about working with honey or any other sticky ingredient, like molasses. Use cooking spray to coat the liquid measuring cup, then measure out the amount you need. The sticky ingredient will slide out when poured.



Honey Almond Bundt Cake
adapted from Williams-Sonoma
Click here for a printable recipe

Honey Almond Bundt Cake Ingredients:
– 4 large Eggs
– 2 teaspoons Vanilla Extract
– 1 teaspoon Almond Extract
– 2 & 3/4 cups Cake Flour
– 1 & 1/4 teaspoon Baking Powder
– 1/4 teaspoon Salt
– 2 tablespoons Honey Powder
– 1 cup Unsalted Butter (2 sticks)
– 1/2 cup packed Light Brown Sugar
– 1/2 cup Granulated Sugar
– 1/2 cup Honey
– 1/3 cup Vegetable Oil
– 3/4 cup Water
– 3/4 cup Almond Meal or Almond Flour
– Powdered Sugar for dusting (optional)
– Honey for drizzling (optional)

Honey Almond Glaze Ingredients:
– 3 tablespoons packed Light Brown Sugar
– 2 tablespoons Water
– 1/4 cup Honey
– 1/2 teaspoon Vanilla Extract
– 1/2 teaspoon Almond Extract
– Pinch of Salt

Honey Almond Bundt Cake and Glaze Directions:
1. Heat oven to 325°F and prepare a bundt pan with either baking spray or shortening and flour.
2. In a small bowl, whisk together the Eggs, Vanilla Extract and Almond Extract and set aside. In a medium bowl, sift the Cake Flour, Baking Powder, Salt and Honey Powder and set aside.
3. In the bowl of a stand mixer, beat the Butter on medium-high until light and fluffy. Add in the Light Brown Sugar and Granulated Sugar and beat until fluffy and lighter in color, scraping down the sides of the bowl after. Add in the Honey and Vegetable Oil and beat until combined, scraping down the sides of the bowl after incorporating.
4. On medium-low, slowly add in the Egg mixture and mix until just combined.
5. While on low, add in the Flour mix and Water in 3 additions, alternating between the two and beginning and ending with the flour. Beat until incorporated and scrape down the sides of the bowl after mixing.
6. With a spatula, fold in the Almond Meal. Pour into prepared bundt pan. Tap the pan on the counter to release air bubbles, then bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Poke holes is the bottom of the bundt with a toothpick and place on a wire rack while preparing the glaze.
7. In a small saucepan, combine the Light Brown Sugar, Water, Honey, Vanilla Extract, Almond Extract and Salt until the sugar and honey have dissolved or combined into a warm mixture. Slowly pour the glaze all over the cake (still in the pan) and let it sit until cool. Turn out onto a cake plate and dust with Powdered Sugar and drizzle with Honey. Enjoy!

Until next time,
LOVE & CONFECTIONS!

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. Thank you Laura, from Baking in Pyjamas for hosting this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Don’t forget to check out the other amazing bundt cakes for this month’s #BundtBakers:

Chocolate Cookies ‘n Cream Milkshake

Chocolate Cookies ‘n Cream Milkshake is a chocolate lover’s dream and easy to whip up for an afternoon treat or decadent dessert.

Welcome to Day 3 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 treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

Like I said yesterday, I am definitely a Vanilla Bean Ice Cream girl, but once in a while I treat myself to chocolate on top of chocolate on top of chocolate. This milkshake definitely satisfied my chocolate craving. Cookies ‘n Cream is such a classic flavor and I decided to switch it up by using chocolate ice cream too.

You can use store bought ice cream or make your own, whichever you prefer. Mr. L&C loves his cookies ‘n cream flavor. He usually picks that out when we buy ice cream. I can’t wait until Baby L&C can be able to try ice cream. I love the joy it brings to kids and seeing their eyes light up when a sundae or ice cream cone is given to them, and then they can’t eat it fast enough and it melts all over them. Total messy cuteness.



Chocolate Cookies ‘n Cream Milkshake

a Love and Confections original
Chocolate Cookies ‘n Cream Milkshake Ingredients:
– 2 scoops Cookies ‘n Cream Ice Cream (homemade or store bought)
– 2 scoops Chocolate Ice Cream (homemade or store bought)
– 1/2 cup Chocolate Milk
– 1/2 Heavy Whipping Cream
– 1 tablespoon Powdered Sugar
– Maraschino Cherries (optional garnish)
– 3 Chocolate Wafer Cookies (optional garnish)

Chocolate Cookies ‘n Cream Milkshake Directions:
1. Place Cookies ‘n Cream Ice Cream, Chocolate Ice Cream and Chocolate Milk in blender and mix until combined. Either by hand, in the bowl of a stand mixer, or with an immersion blender, whip the Heavy Cream and Powdered Sugar until stiff. Crush Chocolate Wafer Cookies into crumbs and pieces.
2. Pour Milkshake into 2 glasses, top with Whipped Cream, Maraschino Cherries and Cookie Crumbs. Enjoy!
Until next time,
LOVE & CONFECTIONS!

Be sure to swing by 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.

LOVE & CONFECTIONS!

Vanilla Bean Ice Cream

This basic Vanilla Bean Ice Cream is anything but ordinary. Creamy, Sweet and flecked with Vanilla Seeds, this ice cream is sure to be a great base for any sundae, float or shake.


Welcome to day 2 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. It’s going to be an epic week full of frozen treats!

I absolutely LOVE vanilla ice cream. Sure chocolate or cookie dough is great, as are other flavors like Key Lime Pie Ice Cream, but I love vanilla. There is something special about eating a well-made vanilla ice cream. I love how creamy it is and when I can see the little vanilla seeds dispersed throughout.

Vanilla is a great base for everything, from ice cream pie to floats, shakes and sundaes. I personally love hot fudge, caramel and sprinkles on my sundae. Top it with whipped cream and a cherry and I am one happy girl!

I usually make a custard base for my ice cream, but wanted to do something different and easy in case anyone was not sure about cooking eggs. I will be posting a custard based ice cream later in the week, so if you would like to try it, it is delicious!



Vanilla Bean Ice Cream
a Love and Confection original
Click here for a printable recipe

Vanilla Bean Ice Cream Ingredients:
– 1 cup Whole Milk
– 1 cup Extra Fine Granulated Sugar
– 1/8 teaspoon Salt
– 2 teaspoons Vanilla Bean Paste
– 2 cups Heavy Whipping Cream
– Hot Fudge, Sprinkles or any other toppings optional

Vanilla Bean Ice Cream Directions:
1. Make sure the bowl of your ice cream maker is frozen for a minimum of 24 hours before needed. Make sure all the dairy ingredients are well chilled before using.
2. In a medium bowl, whisk together the Whole Milk, Granulated Sugar, Salt and Vanilla Bean Paste until thoroughly combined.
3. Add in the Heavy Whipping Cream and slowly stir/whisk to combine. You do not want to whip it too much. Since the mixture should still be cold, you can churn immediately. If you wish, you can refrigerate it again for 30 minutes or up to 2 hours.
4. Churn ice cream according to manufacturer’s directions. You can either serve immediately or place in a freezer-safe container and freeze for a minimum 4 hours, or until firm. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Stop by to visit all our Day 2 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!

S’mores Ice Cream Pie

S’mores Ice Cream Pie is all the best of your favorite campfire treat, but in frozen form!

Welcome to 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 have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.

I can’t wait to share all the wonderful ice cream treats this week, from pie, to milkshakes, and even homemade ice cream! S’mores are a favorite campfire ritual. With Summer ending (in other parts of the country) I thought it would be fun to put my favorite camping treat into ice cream form. This pie is full of s’more goodness and I hope you enjoy!
S’mores Ice Cream Pie
a Love and Confections original
S’mores Ice Cream Pie Ingredients:
– 1 store bought 10 inch Graham Cracker Pie Shell (or make your own with this recipe)
– 4 cups store bought Vanilla Bean Ice Cream (or make your own with this recipe)
– 3 Graham Crackers
– 1/2 cup Semi Sweet Chocolate Chips
– 1 bag Mini Marshmallows, divided
– 1/2 cup Melted Semi Sweet Chocolate Chips (optional)

S’mores Ice Cream Pie Directions:
1. Let the Vanilla Bean Ice Cream soften a bit and place into a mixing bowl.
2. Crush the Graham Crackers into tiny pieces. Add Graham Crackers, 1/2 cup Chocolate Chips, and 1 cup Mini Marshmallows to Ice Cream and stir to combine. Pour into Graham Cracker Pie Shell and freeze for a minimum of 4 hours.
3. Before serving, pile enough Mini Marshmallows on top of the pie to cover it, then using a kitchen torch**, brown the top of the marshmallows. You can drizzle melted chocolate on top to garnish.

Until next time,
LOVE & CONFECTIONS!

Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:

 Other Blogs participating later this week:

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We’re very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.

** Please be careful when using a kitchen torch. Always be aware of your surroundings and have a fire extinguisher ready and available if necessary.

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.

LOVE & CONFECTIONS!

Italian Zucchini Boats

Italian Zucchini Boats are a great dinner for any night of the week. They are easy to make and one of my favorite vegetables! You can eat them as-is or add a side of pasta too.


When I was at my local farm store, I couldn’t help but grab a bunch of zucchini. This package of zucchini I bought had about 6 or 7, for the same price my local supermarket charges for 3-4. We always seem to have zucchini in the house, for both baking and dinner. I love zucchini in my baked goods because it gives that added veggie goodness and you can’t really tell it’s in there.

Instead of using the zucchini in my normal couscous dish – which I still need to blog about – I opted to go a different route.

Italian Zucchini Boats
a Love and Confection original recipe
Click here for a printable recipe
Yield 1/2-1 Zucchini per person

Italian Zucchini Boat Ingredients:
– 3 medium Zucchini
– 1/2 pound Ground Beef
– 8 ounces Tomato Sauce
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1 teaspoon Italian Seasoning Blend
– 1 teaspoon Basil (I use this brand)
– Salt and Pepper, to taste
– Olive Oil
– 1 cup shredded Mozzarella Cheese

Italian Zucchini Boat Directions:
1. Heat oven to 350°F. Prepare a medium-sized CorningWare or jelly roll pan with a small amount of non-stick baking spray.
2. Cook the Ground Beef in a medium to large pan. Drain off any excess fat. Put the beef back into the pan along with the Tomato Sauce, Garlic Powder, Onion Powder, Italian Seasoning, Basil and Salt and Pepper. Keep on low/simmer while you prepare the rest.
3. While the Beef is cooking, wash the Zucchini, cut off both ends and split down the middle with a knife. With a spoon, scrape out the seeds and discard. Scrape out a bit more of the flesh, chop it, and add it to the Beef mixture.
4. Line the Zucchini halves up in your baking tray, they can be touching because when they are filled it helps to keep them upright, drizzle with a bit of Olive Oil and Salt and Pepper. Bake it in the oven for about 10 minutes, then get ready to fill.
5. Spoon the beef mixture into the zucchini boats, being careful not to touch the sides of the hot pan. then top with Mozzarella Cheese. Bake in the oven for an additional 20-25 minutes, or until the cheese is melted and the zucchini is cooked to your liking.
6. Eat as is or serve with a side of pasta and sauce. Please be careful, they are extremely hot and might need to cool a few minutes before eating. Enjoy!

Until next time
LOVE & CONFECTIONS!

Disclaimer: I was not compensated or given product for this post. I only use products I love and all opinions are my own.

Hazelnut Macaron Cake for My 30th Birthday!

What better way to celebrate a birthday than with family, friends, and this decadent and delicious Hazelnut Cake with Hazelnut Macarons!


30 is a big deal. I honestly can’t believe I am now 30. So much has happened in the last decade – graduated with my bachelors and a culinary degree, got engaged, married and gave birth to our gorgeous baby girl. I am so lucky for everything I have and can’t wait to see what the future brings.

My Mom usually made my birthday cake every year. One of my most memorable birthday cakes was a marble cake with chocolate frosting and my younger sister decorated it with every kind of sprinkle imaginable. Recently, since I don’t live in even the same state as my Mom, I haven’t had cake for my birthdays. Sometimes it’s Dirt Cake (pudding), Doughnuts, or Ice Cream. This year I knew I wanted cake.

I got the inspiration for this cake from stuffing my face with eating Nutella. Good Lord, you can hand me a spoon and a jar of that stuff and I will be a happy girl. I have loved hazelnut since I can remember. Hazelnut and chocolate are a match made in Heaven, so those were the flavors I wanted for my birthday cake this year. I was also thinking about making something fancy or with a little flair – light bulb – macarons. Those little dainty bites are full of flavor and scream sophistication.

If you don’t like hazelnut, sorry, but this recipe is chock full of it. Hazelnut Genoise Cake, Hazelnut Simple Syrup, Hazelnut Chocolate Frosting, Hazelnut Macarons, Hazelnut Ganache and Hazelnut Chocolate Candies… yeah, that’s a lot of hazelnut. Trust me, this cake might seem hard, but anyone can make it as long as you can read directions. I made it in a 2 day time span during nap times – which is a feat in and of itself because Baby L&C has been on a 1-a-day nap streak.

Hazelnut Macaron Cake
Cake, Simple Syrup and Ganache are a Love and Confections original recipe
Macarons adapted from Martha Stewart
Hazelnut Chocolate Frosting adapted from Sweetapolita
Click here for printable recipe

Hazelnut Macaron Ingredients:
– 71 grams Hazelnut Flour
– 117 grams Powdered Sugar
– 2 large Egg Whites, room temperature
– 53 grams Granulated Sugar

Hazelnut Macaron Directions:
1. Sift Hazelnut Flour and Powdered Sugar twice. If necessary, grind any solids in a food processor or coffee grinder, leaving a maximum of 2 tablespoons not passable through the sieve. Set aside.
2. In the bowl of a stand mixer, or in a mixing bowl with a hand blender, whisk the Egg Whites and Granulated Sugar by hand until combined. With either the stand mixer whip or the hand blender beaters, whip the egg white mixture, increasing speed every 2 minutes (i.e. speed 2, 4, 6, 8, 10) until it has stiff, glossy peaks when you life the whip out of the bowl.
3. Add in the sifted Hazelnut Flour and Powdered Sugar and fold to combine. You do not want to deflate the egg whites completely, so be careful when folding. It should flow like lava and when lifting the spatula and a drop falls off, should be “re-absorbed” into the mix in roughly 3 seconds. I count my folds and usually do anywhere from 45-65, depending on how the batter is.
4. Line baking sheets with either parchment or silicone mats. Prepare a pastry bag with a medium-sized round tip, and fill with the macaron mixture. Pipe into 1/2 to 3/4 inch rounds, 1/2 in apart, being careful not to leave any tips on the macaron – it should fall back into itself if you folded it enough.
5. Tap the sheet trays on a counter, rotating so every edge gets tapped, to insure that there are no extra air bubbles.
6. Heat the oven to 350°F. Let the batter rest for 20-30 minutes, or until the top is firm to the touch. Bake one tray at a time, for 12-13 minutes. Once cool, remove them from the sheet tray and either fill or store, wrapped in a container and plastic wrap, in the freezer for up to a month.

Hazelnut Ganache Ingredients:
– 250 grams SemiSweet Chocolate Chips
– 100 grams Heavy Cream
– 10 grams Hazelnut Butter (I used Nutella)
– 50 grams Hazelnut Liqueur (I used Frangelico)

Hazelnut Ganache Directions:
1. Place Chocolate Chips in a small to medium bowl. In a small saucepan, heat the Heavy Cream and Nutella until it just starts to bubble around the edge, whisking a few times to make sure the Nutella gets incorporated.
2. Pour the cream mixture over the chocolate chips and let it sit for about a minute so they get warmed and melt. Whisk the mixture, make sure there are no lumps and that all the chips have melted.
3. Add in the Frangelico and whisk together. Let it firm up in the refrigerator for about 20 minutes. Reserve 330 grams for the Frosting.
4. With a piping bag fitted with a small, round tip, pipe a small amount onto half of the macaron halves, and sandwich them together. Let the macarons sit in the refrigerator until ready to use.

Hazelnut Genoise Cake Ingredients:
– 155 grams Cake Flour
– 45 grams Hazelnut Flour
– 350 grams Whole Eggs (about 7 large eggs)
– 240 grams Granulated Sugar
– 5 grams Vanilla Extract
– Chocolate Hazelnut Candy for garnish, optional (I used Ferrero Rocher)

Hazelnut Genoise Cake Directions: 
This cake can be made a day in advance and wrapped for freshness.
1. Heat oven to 350°F. Prepare 2-8″ cake pans with baking spray. Sift the Cake Flour and Hazelnut Flour together and set aside.
2. Crack the Eggs into a medium/large metal bowl and create a double boiler on the stove, insuring that the water in the pot does not touch the bottom of the metal bowl. Whisk the Granulated Sugar and Whole Eggs together until frothy, warm, and the sugar has completely dissolved. Using a sieve, strain it into the bowl of your stand mixer.
3. With the whip attachment, whip the eggs until 2-3 times their volume. One trick I learned from culinary school and use is to wrap the bowl opening with aluminum foil to keep the warm air in. Warm eggs whip better.
4. In 3-4 batches, slowly add the flours into the whipped eggs, gently folding and making sure it is mixed thoroughly while not deflating the batter. Make sure the flour does not sink to the bottom. Scrape the bottom if necessary.
5. Evenly distribute the batter into the two cake pans and bake for 20-25 minutes, or until the cake is set and the center springs back to the touch. Cool for about 15 minutes in the pan, then turn out onto a wire rack to cool completely.

Hazelnut Simple Syrup Ingredients:
– 100 grams Water
– 100 grams Sugar
– 75 grams Hazelnut Liqueur (I used Frangelico)

Hazelnut Simple Syrup Directions:
1. In a small saucepan, heat the Water and Sugar until the sugar has dissolved completely. Once off the heat, stir in the Frangelico.

Hazelnut Chocolate Frosting Ingredients:
– 550 grams Powdered Sugar
– 310 grams Unsalted Butter, room temperature
– 275 grams Hazelnut Butter (I used Nutella)
– 175 grams full-fat Sour Cream
– 330 grams Reserved Chocolate Ganache
– 15 grams Vanilla Extract
– pinch of Salt

Hazelnut Chocolate Frosting Directions:
1. Place all ingredients, in the order listed, in the bowl of your stand mixer, fitted with the paddle attachment. Beat until smooth and combined. The frosting will be very soft. Refrigerate for about half an hour until it is spreadable.

Hazelnut Macaron Cake Assembly:
1. Slice the two Hazelnut Genoise cakes each in half with a long serrated bread knife.
2. Place a spoonful of frosting on a cake round, and spread it with an offset spatula, so the cakes do not move around while frosting.
3. With the cut side up on each of the cakes, brush the Hazelnut Simple Syrup on with a pastry brush. Genoise cakes are a bit drier than others so the syrup really helps to moisten it.
4. Place one of the cakes on the cake round, cut side up. With an offset spatula, spread a few dollops of the frosting for the filling. Repeat with two more layers, making sure the cut side is up. For the last layer, place the cut side down, so you have a smooth top to frost. Refrigerate the cake for about 15-20 minutes, as well as the bowl of frosting, so it sets up a bit.
5. With an offset spatula, frost the entire cake with a thin layer of frosting, called a crumb coat, to seal the cake and prevent any crumbs from showing up on in the second layer of frosting. Chill for 30 minutes minimum, up to an hour.
6. Once chilled, apply another layer of frosting evenly around the cake, making sure to keep the top even and level as well.
7. With a piping bag fitted with a star tip, pipe 14 rosettes onto the top of the cake. Alternate the Macarons and Ferrero Rochers. Refrigerate for at least 30 minutes. Keep refrigerated until serving at room temperature.

Until next time,
LOVE & CONFECTIONS!

Join me and my other Food Blog Friends as we celebrate with dishes, drinks and desserts for my virtual Birthday Party!

Disclaimer: I was not compensated to use or mention the brands above. I only use brands that I love. All opinions are my own. There are affiliate links in this post. 

Key Lime Pie Cheesecake

Key Lime Pie Cheesecake is the perfect treat for National Cheesecake Day!

Truth-be-told, sometimes I don’t like cheesecake. Some cheesecakes are too sweet or too heavy and just not that flavorful. I am partial to Italian Cheesecake, though, because may Dad and I make it every year for Christmas.

That is definitely not the case with this cheesecake. This Florida girl loves citrus – Key Limes being my favorite – so a Key Lime Pie Cheesecake was undoubtedly the first one I turned to for National Cheesecake Day. I have a love for Key Limes and often make Key Lime Curd, Key Lime Cupcakes and even Key Lime Pie Ice Cream!

This cheesecake tastes just like a Key Lime Pie, but doesn’t have a drop of sweetened condensed milk in it. I added toasted meringue, but you could easily have whipped cream or leave it plain. For an added flair, you could even top it with toasted coconut.

Key Lime Pie Cheesecake
a Love and Confections original
Click here for the printable recipe

Key Lime Pie Cheesecake Ingredients:
– 115 grams Graham Cracker Crumbs
– 40 grams melted Unsalted Butter
– 45 grams Granulated Sugar
– 445 grams Cream Cheese, at room temperature
– 20 grams Cornstarch
– 125 grams Granulated Sugar
– 150 grams large Eggs, at room temperature
– Zest of 4 Key Limes
– Juice of 4 Key Limes
– 1-2 teaspoons Key Lime Extract, optional
– 50 grams Milk
– 100 grams Heavy Cream
– Hot Water for water bath
– 150 grams Egg Whites
– 150 grams Granulated Sugar

Graham Cracker Crust Directions:
1. Heat oven to 350°F and spray the inside of a 9 inch spring-form pan with cooking spray.
2. In a small bowl, mix the Graham Cracker Crumbs, Butter and first measure of Sugar together. Pour into the pan and smooth out with the back of a large spoon.
3. Bake for 10-12 minutes, then set aside while making the filling.
4. Reduce oven to 300°F.

Key Lime Pie Cheesecake Directions:
1. In a medium bowl with a hand blender or in the bowl of your stand mixer, combine the Cream Cheese and Cornstarch. Add in the second measure of Granulated Sugar and mix until combined. Scrape down the sides of the bowl if necessary.
2. Add in the Eggs, one at a time, making sure it is combined before adding each additional egg. Add the Zest and Juice of 4 Key Limes along with the Key Lime Extract. Mix to incorporate.
3. Being careful not to over mix, add in the Milk and Heavy Cream. You do not want to whip the cream too much.
4. Pour batter into pan and place pan into a large, sided baking dish. Place the baking dish onto the oven rack, then fill with Hot Water, being careful not to get any water inside the foil or the spring-form pan.
5. Bake for 60-70 minutes, or until the sides are set and the middle “jiggles” a little when the pan is touched. Be extremely careful when taking the baking dish out of the oven! I sometimes just take the spring-form pan out to cool and leave the baking dish in to cool before attempting to take it out.
6. Let the Cheesecake cool to room temperature, then cover and refrigerate a minimum of 8 hours, but overnight is preferable. Run a paring knife that had the blade in hot water (and wiped off so it isn’t wet) around the edge of the cheesecake before releasing it, to insure that it separates from the side.
– If you are making meringue or whipped cream for a topping, leave the cheesecake in the refrigerator until those are made.

Swiss Meringue Directions:
1. In the bowl of your stand mixer combine the Egg Whites and third measure of Granulated Sugar. Place it on top of a small pot of water, making sure the water does not touch the bottom of the mixing bowl.
2. Heat the water on medium and whisk the Egg Whites and Sugar until it is warm and the sugar is all dissolved. If you run your finger through the mixture and rub your finger and thumb together, it should feel warm and not feel grainy.
3. Immediately, place the whip attachment on your stand mixer and whip the mixture on high. Place foil around the bowl’s opening – warm eggs whip up better.
4. Once the meringue is whipped to stiff peaks, you can pipe or spread it on the cheesecake and torch the top. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Featured on A Southern Fairytale’s Moutwatering Mondays

Here are all the Bloggers participating in Cheesecake Day:


Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Chocolate Avocado Bundt Cake #BundtBakers

Chocolate Avocado Bundt Cake is incredibly moist and absolutely delicious! 
It’s even better when chocolate chips are added and topped with ganache!


Sometimes you get an idea into your head and you just go with it. That is definitely the case with this month’s bundt cake. Our theme this month is stone fruit. I love cherries, peaches, plums and nectarines, but a few other bloggers were already doing some of the ideas I had. I, instead, took a different route – avocado.

I have actually never baked with avocado, but I will definitely keep baking with it in the future! There are no eggs and butter in the cake, so it is easily adaptable for anyone on a specific diet/  The avocado acts like butter, being the fat in the cake. I was skeptical that the avocado flavor would be overly predominant and I actually did not taste it at all. Avocado also makes this cake incredibly moist! I was very surprised at how it turned out and definitely crossed my fingers praying I wouldn’t need to change my recipe and re-bake it the night before.

I made this cake the other night, after Baby L&C went to bed. I totally forgot that I needed the avocado to be extremely smooth and the food processor would have definitely woken her up. Instead I took my KitchenAid 5-Speed Hand Blender and pureed all the wet ingredients together. I was given this KitchenAid Hand Blender to review and I am in love with it. With 5 different speeds and 4 different options on how to blend/puree, this baby does the trick! It even has a whisk and chopper attachment, all in a nifty case. I am definitely grateful that I can put all the pieces away in one place, know where they are at all times, and not have to dig through my “baking drawer” to find something. I have made smoothies, purees, hollandaise and even mashed potatoes with it – the perfect kitchen tool!

Chocolate Avocado Bundt Cake
adapted from Joy the Baker
Click here for the printable recipe

Chocolate Avocado Bundt Cake Ingredients:
– 3 cups All-Purpose Flour
– 6 tablespoons Cocoa Powder
– 1/2 teaspoon Salt
– 2 teaspoons Baking Powder
– 2 teaspoons Baking Soda
– 1/4 cup Vegetable Oil
– 1 cup soft Avocado**
– 2 tablespoons White Vinegar
– 2 teaspoons Vanilla Extract
– 2 cups Water
– 2 cups Granulated Sugar
– 1 cup Semisweet Chocolate Chips
– Ganache or prepared Hot Fudge Sauce (optional)

Chocolate Avocado Bundt Cake Directions:
1. Heat oven to 350°F. Prepare large bundt pan with baking spray.
2. Sift together Flour, Cocoa Powder, Salt, Baking Powder and Baking Soda into a medium bowl.
3. In a food processor or another medium bowl and using a KitchenAid Hand Blender with S-blade attachment, mix together the Vegetable Oil, Avocado, White Vinegar and Vanilla Extract.
4. Add in the Water and Sugar and blend together. Pour the entire wet mixture into the dry mix and whisk until combined and smooth. Stir in the Chocolate Chips with a spatula or spoon
5. Pour the batter into the prepared bundt pan and bake for 40-50 minutes or until the cake springs back and a toothpick inserted into the center comes out clean.
6. Cool in pan for 15 minutes, then turn out onto cake serving plate. This cake is very moist and will most likely stick to whatever surface you put it on and be hard to transfer once completely cool, so its serving plate is best.

**When picking out an avocado to use in this recipe, it needs to be very ripe. I used a Florida Avocado, because it was available to me. One trick to pick out a ripe Florida Avocado is to shake it. If you hear the seed, it is ripe.

Until next time,

LOVE & CONFECTIONS!


BundtBakers

Don’t forget to check out these other fabulous bundt cakes:

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


* I was given the KitchenAid 5-Speed Hand Blender for reviewing purposes. All opinions are my own. I only work with companies I love. There are affiliate links in this post, which means that if you click on it and buy it, I will make a percentage from the sale.

OXO Tot #Firstbites Easy Baby Food Recipes and a Giveaway!

This post is sponsored by OXO Tot. I also have 2 simple baby food recipes and an amazing GIVEAWAY at the end of the post!

OXO Tot Products

I am so excited about this post. I love working with the OXO company. When I hear they had a campaign for baby first foods I jumped on it. We recently started solid foods for Baby L&C and she has done great so far. If you happen to follow my Instagram Feed, you’ll definitely see tons of picture of her enjoying her food and being all cute!

When it was time to get her a high chair, like any first-time Mom out there, I did a bunch of research. We wanted one that was in our price range – I was not about to pay $400 for a few pieces of snazzy-named wood, no offense to anyone who has that, but it’s just not us. We went back and forth between a few of the big brands, but I also researched OXO Tot. I was pleasantly surprised by the features it had, similar to other high chairs, so it went in the running. Mr. L&C is a “hands on” tester, so we went to our local baby store and played around with them. OXO was my top choice from online research and after looking and trying out a few brands, everyone agreed that it was the perfect high chair for Baby L&C. It doesn’t feel big and bulky, it’s very sturdy, can easily move around our small apartment, and its machine washable!!! Now I just need a few interchangeable covers for when one is in the wash!!

I had fun playing with all the great baby tools in the package from OXO Tot. The food mill takes a bit of time to properly puree food, but I think it is worth it. It’s so nice to have bright colored fruits and veggies, instead of the dull green and beige of most prepared baby food. Don’t get me wrong, I do use prepared baby food, but with the food mill, it’s nice that I prepared it, pureed it and it has no preservatives or anything extra. I also like the small feeding blocks. They are dishwasher safe and easily hold her small amounts of food. The storage tray is great because I don’t have to go digging through the refrigerator for food, I can just pull it out and it’s all in one spot.

Baby L&C isn’t too sure about the bib yet, Since we’re only on small amounts of pureed food, she doesn’t have much spills. When she moves to more advanced food I think it will come in handy more. For right now, it’s a weird plastic thing that can hold her extra spoon.

Speaking of extra spoon, these OXO Tot spoons are great! I have a few different types of spoons, but none that have the silicone like these. The curve of the spoon is different than most, but I think it works well with feeding her the purees and oatmeal. It’s also great that it comes in a 2-pack, because she has a thing about holding a spare spoon while I am trying to feed her. It becomes another dinner time teething toy.

I love the divided feeding dish, especially since it’s microwave safe! I am usually juggling two small bowls and this makes feeding time a lot easier! I am seriously thinking about switching all my spatulas to the OXO silicone spatula. That is a big leap coming from a Pastry Chef. I was once totally in love with those wooden-handled name-brand spatulas, but not any more. Give me a spatula that is heat resistant to 600°F and does not come unattached in the middle of stirring a thick batter and I’m a happy girl.

Pureed Carrots
– Peel and cut organic carrots into small 1/4 inch pieces. Heat enough water to cover the carrots and boil them until soft. Strain and place carrots in the food mill placed over mixing bowl or measuring cup. Make puree, remembering to move the food mill back and forth to clean the top. Use the spatula to scrape the puree off the bottom of the mill every few passes. Portion into OXO Tot Baby Blocks, leaving room if you are freezing. Let it cool to room temperature before placing in the refrigerator or freezer. If using from the freezer, thaw in the refrigerator over night. Be careful when reheating, as it can get hot spots.

Pureed Peas
– Steam organic peas until tender and soft. Strain any water out and place peas in the food mill placed over mixing bowl or measuring cup. Make puree, remembering to move the food mill back and forth to clean the top. Use the spatula to scrape the puree off the bottom of the mill every few passes. Portion into OXO Tot Baby Blocks, leaving room if you are freezing. Let it cool to room temperature before placing in the refrigerator or freezer. If using from the freezer, thaw in the refrigerator over night. Be careful when reheating, as it can get hot spots.



Until next time,
LOVE & CONFECTIONS!

Disclaimer: I received product from OXO Tot including an OXO Tot Bib, OXO Tot Feeding Spoon Set, OXO Tot Divided Feeding Dish, OXO Tot 2 oz Baby Blocks, OXO Medium Silicone Spatula and OXO Food Mill. I only work with companies I love. All opinions are my own.

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake is a family favorite. The recipe makes 3 cakes, so you can freeze the extra for when company stops in.


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

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

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

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

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

Until next time,
LOVE & CONFECTIONS!

Disclaimer: this post contains affiliate links.