Search Results for: key lime/gtm.js

Citrus Chiffon Cake with Citrus Frosting

March 28, 2013

Sometimes things don’t always go your way. The promotion and/or raise doesn’t happen, something is broken and needs fixing at home, an opportunity passes by. Sometimes it gets you down. The same thing happens in the pastry world. A souffle falls, cracked and ‘footless’ macarons, mousse doesn’t set, cakes stick to the pan. This cake is my dilemma.

So what should I do when a delicious cake, that supposedly doesn’t need a greased pan, doesn’t come out properly? Cover it with frosting! Put on a happy face and cover up the mess. Sometimes that is the best solution – the only solution.

Nothing was wrong with the cake, other than the fact that it didn’t come out easily and the top looked ugly. It was devoured in a day by co-workers, but I am still disappointed. I know I shouldn’t be, but I am. So back to the drawing board. It’s tart and sweet at the same time. Some people might think it too heavy for a chiffon cake, but I kind of like it.

“Most of us are acutely aware of our own struggles and we are preoccupied with our own problems. We sympathize with ourselves because we see our own difficulties so clearly. Ian MacLaren noted, ‘Let us be kind to one another, for most of us are fighting a hard battle.'”

P.S. these ADORABLE Cake Platter and Cake Plates are from Rosanna Inc & were a recent gift from my sister, KB! You can find the Platter here and set of 4 Plates here. I absolutely love everything on her website and if I had unlimited income and space, would own it all!

Citrus Chiffon Cake
Citrus Chiffon Cake adapted from About Professional Baking
Citrus Frosting is a Love & Confections original recipe

Citrus Chiffon Cake Ingredients:
– 255 grams sifted Cake Flour
– 50 grams Granulated Sugar #1
– 12 grams Baking Powder
– 3 grams Salt
– 120 milliliters Canola Oil
– 95 grams Egg Yolks, room temperature
– 120 milliliters cold, freshly squeezed Orange Juice
– 30 milliliters freshly squeezed Lemon Juice
– 30 milliliters freshly squeezed Lime Juice
– 12 grams Orange Zest
– 12 grams Lemon Zest
– 12 grams Lime Zest
– 224 grams Egg Whites, room temperature
– 1 gram Cream of Tartar
– 255 grams Granulated Sugar #2

Citrus Frosting Ingredients:
– 113 grams unsalted Butter (1 stick)
– 300 grams Powdered Sugar, sifted
– 1 tablespoon Lime Juice
– 2 tablespoons Lemon Juice
– 3 tablespoons Orange Juice

Citrus Chiffon Cake Directions:
– Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F. Zest, then juice Oranges, Lemons and Limes. If using a false-bottom tube pan, do not grease – as per the original recipe instructions. I chose to use a bundt pan and neglected to grease it – hence the cake fail. If using a bundt pan, I suggest greasing it and cutting the recipe down by 1/3.
– Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
– Whisk in Oil, Egg Yolks, Juices and Zest and blend until smooth.
– Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
– Whisk 1/3 of the whipped egg whites into the cake batter to “lighten”.
– Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
– Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean – time depends on the size of your pan and the amount of batter used
– If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up – you can attempt to turn it upside-down if you dare.

Citrus Frosting Directions:
– Melt Butter over medium-low heat.
– While butter is melting, whisk together the Powdered Sugar and Lime, Lemon and Orange Juices until combined.
– While whisking, pour melted butter over the sugar juice mixture. If you don’t use it immediately, the frosting starts to crust – just re-whisk to smooth it out.
– Pour over Chiffon Cake and enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was in no way compensated for this post in regards to the external links – I just happen to love the product. All opinions are my own.

Poutine Pad Thai

January 31, 2016

Poutine Pad Thai is an Asian twist on the classic French-Canadian dish, with Idaho Potato Noodles, Vegetables, Chicken, and Cheese Curds. Peanuts, Cilantro and Lime Wedges complete the dish for a colorful and unique presentation!

Poutine Pad Thai from LoveandConfections.com

I put an Asian twist on the classic, by substituting Idaho Potatoes for regular noodles in one of my favorite dishes – Pad Thai! Poutine, a French-Canadian classic, is traditionally French fries, brown gravy, and cheese curds. I am entering this dish into the Idaho Potato Commission Recipe Contest for National Sunday Supper Month. We were tasked with creating an original dish, inspired by the classic. There are so many different and delicious recipe interpretations from fellow food blogging friends.

Spiraled vegetables are so popular now, that I knew potatoes would be perfect for my dish. I used the medium/large spiral setting, because I didn’t want the noodles to be too thin. Zucchini noodles are shortened to “zoodles”, so does that mean that my potato noodles can be called “poodles”? Nah, we’ll just stick to calling them potato noodles, because we really don’t want people to think I am sauteing a furry dog in an Asian sauce…

One of my shortcuts is to use jarred Pad Thai sauce, because I can never really get the same flavor when I make it from scratch. Broccoli Slaw and Bean Sprouts are a must in my Pad Thai, as well as scrambled eggs. I cooked extra chicken earlier in the week and shredded it for this recipe. Sometimes I use pork or shrimp too. The cheese curds are an unexpected twist, but they actually go really well with the Pad Thai Sauce. I love sprinkling chopped peanuts and cilantro on top and using freshly squeezed lime juice.

I love entering the food contest for the Food and Wine Conference. This year will be my third year attending, and I cannot wait! I love participating in Sunday Supper events, and the conference is the highlight of the year. The Food and Wine Conference is May 13-15, 2016 at the beautiful Rosen Shingle Creek Resort and Spa. You can register here, and keep up to date on all conference updates by following on Facebook, Instagram, and the #FWCon on Twitter,

Poutine Pad Thai

A Love and Confections original recipe

Serves 6

Poutine Pad Thai Ingredients:

– Vegetable Oil

– 4 large Eggs, whisked with salt and pepper

– 1 cup cooked and shredded Chicken

– 8 ounces Broccoli Slaw

– 8 ounces Bean Sprouts

– 4 Idaho Russet Potatoes

– 1 jar Pad Thai Sauce

– White Cheese Curds

– Peanuts, chopped

– Cilantro, chopped

– Lime Wedges

Poutine Pad Thai Directions:

1. In a large saute pan, heat Oil in the pan, then scramble the Eggs, remove and set aside. Add a bit more Oil, then the Chicken and 2 tablespoons of Pad Thai Sauce and cook until heated through. Remove and set aside.

2. Add a bit more oil into the pan and add in the Broccoli Slaw. cook for 2 minutes then add in 2 tablespoons of Pad Thai Sauce. Cook another 2 minutes before adding in the Bean Sprouts. Add an additional tablespoon of Pad Thai Sauce and cook for 4-6 minutes. Remove and set aside.

3. Peel Potatoes, spiral into medium-sized noodles, cutting the long strands in 2-3 pieces. Heat Oil in the pan, and cook potato noodles for 10 minutes, stirring often. Add in 1 tablespoon Pad Thai Sauce and stir to heat through.

4. Add all the cooked ingredients back into the pan and toss to combine with potato noodles and make sure everything is hot. Serve immediately. Top with Cheese Curds, chopped Peanuts, Cilantro and Lime Wedges. Enjoy!

Until next time,

LOVE & CONFECTIONS!

Disclaimer: This recipe was created as an entry for the Idaho Potato Commission Recipe Contest for National Sunday Supper Month. Contest entries are equal opportunity for all Food and Wine Conference participants.

Chimichurri Steak Crostini #SummerToGo #CollectiveBias

July 14, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser.

All opinions are mine alone. #SummerToGo #CollectiveBias

The following content is intended for readers who are 21 or older.

Chimichurri Steak Crostini from LoveandConfections.com

Chimichurri Steak Crostini has moist marinated and grilled skirt steak placed on a toasted piece of baguette with a cream cheese chimichurri spread, and topped with more bright and herbaceous chimichurri sauce. They are the perfect grilled finger food for any Summer party.

I look forward to the long days and late nights of Summer. As a kid, we would stay outside and play or swim for hours. As an adult, I love gathering with friends or family and enjoying time together. Summer entertaining is always fun, and especially easy when everything is cooked outside on the grill, including dessert. Chimichurri Steak Crostini are a simple and easy recipe that is sure to be a hit at any Summer gathering!

Party-planning is in my genes – my mom plans the best parties – Christmas, birthdays, showers, she does it all. I love parties; from the menu to the little details, and everything in between. While I enjoy elaborate or themed parties, an easy-going and simple Summer get-together is a nice change of pace. I am usually the one cooking and love Summer grilling. Grilling the entire meal outdoors is a great way to enjoy time with guests and not have to worry about being in the kitchen and away from all the fun.

There is usually an adult beverage or two at our parties and when we happen to go to friends’ houses we bring a bottle of wine. More often than not, while at another house, a corkscrew is nowhere to be found. We have had to resort to knives, chopsticks and even screwdrivers before, just to get into a bottle of wine. Those are definitely some “don’t try this at home” situations. I offered Black Box Pinot Noir at a recent Summer party and am so glad that I didn’t have to worry about finding a corkscrew. Their box is easy to bring to any party and so nifty – I seriously love the pour spout attached to the wine! Plus, the Pinot Noir doesn’t need to be refrigerated, so it is perfect for a Summer barbecue.

I love easy entertaining, even using paper plates and plastic forks, as long as the company is good, the food is plentiful and the wine is flowing. Black Box has won over 50 Gold Medals for its quality, it’s available for 40% less than comparable bottled wines, and it stays fresh for up to 6 weeks! I can’t wait to try all the varieties of Black Box Wine, and envisioning using them for a tapas or appetizer party soon too!

The individual parts of the Chimichurri Steak Crostinis can also be made ahead of time and assembled at your destination, if you are going to a party, just be sure the bread is one of the last items prepared so it doesn’t get too hard to eat. Check out the Simple Entertaining Social Hub for more entertaining ideas, and don’t forget to enter the Black Box Wine Sweepstakes to win a trip to the California wine region of your choice! What is your favorite Summer recipe to pair with wine?

The Chimichurri Sauce, which is the marinade, in the spread, and the topping, starts with parsley, cilantro, garlic, lime juice and zest, oregano and red wine vinegar pulsed in a food processor.

The olive oil is drizzled in while it is on – don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.

Let the Chimichurri rest in a bowl in the refrigerator, so all the flavors meld together. It is great as a marinade for steaks, chicken and even fish, as well as a topping for grilled meats and vegetables.

Chimichurri Steak Crostini

A Love and Confections original recipe

Click here for a printable recipe

Chimichurri Steak Crostini Ingredients:

– 1 cup Cilantro
– 1 cup Parsley
– 5-7 Mint Leaves
– 1 teaspoon dried Oregano
– 2 teaspoons finely chopped Garlic
– Zest and Juice of 1 medium Lime
– 3 tablespoons Red Wine Vinegar
– 1/2 cup Extra Virgin Olive Oil
– Salt and Pepper to taste
– 1 Baguette

– 1-2 pound Skirt Steak
– 4 tablespoons Cream Cheese

Chimichurri Steak Crostini Directions:

1. Use only the leaves and small stems of the Cilantro and Parsley. Do not use the thick stems. If necessary, pick the leaves by hand.
2. Place the Cilantro, Parsley, Mint, Oregano, Garlic, Lime Juice, Lime Zest and Red Wine Vinegar into your food processor with blade. Pulse 5-8 times, until it is chopped and combined. Don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.
3. Drizzle in the Olive Oil while the processor is on. Them remove the blade and pour the sauce into a small bowl, making sure to scrape the sides of the food processor with a spatula, so you get all the herbs into the sauce.
4. Set aside 1/3 of the Chimichurri, and pour the rest over your Skirt Steak, in a plastic bag or container, to marinade a minimum of 3-4 hours in the refrigerator. Place the remaining Chimichurri in the refrigerator as well.
5. Once the steak has marinated, heat your grill according to manufacturer’s directions. While it is heating, slice the Baguette on a diagonal to create small crostini pieces. Mix the Cream Cheese and 1 tablespoon of the reserved Chimichurri to create the spread. Take the steak out of the refrigerator and allow it to warm up a bit before grilling.
6. Grill the baguette for 1-2 minutes per side, or until nice grill marks appear. Grill the Skirt Steak for 3-6 minutes per side. Once grilled, let it rest 5 minutes, then slice thin pieces going against the grain of the steak.
7. Spread a small amount of prepared cream cheese on the grilled baguette, followed by steak and top with extra chimichurri sauce. Enjoy!

Until next time,

LOVE & CONFECTIONS!

Guava Mojito

September 2, 2014

A Guava Mojito is the perfect way to enjoy a relaxing day on the beach or by the pool. Sand, sun and a tropical drink in hand is the best way to spend a day.

I love mojitos and this Guava Mojito is definitely one on the top of my list. I grew up in Miami where the Cuban coffee flowed freely and the guayaba pastelitos were everywhere. I absolutely love them and that is where my love of guava stems from. Going through the grocery aisle, one day, I found a can of guava nectar and knew instantly I was going to make a mojito with it. Guava reminds me of all the flavors of Miami that I miss.

The sweet guava juice paired with the lime, mint and rum is heavenly. I hope you are able to find guava nectar in your grocery store’s ethnic aisle, because you do not want to pass this drink up. I made a Mint Simple Syrup because I don’t like having bits of mint floating around in my drink.

Guava Mojito

a Love and Confection original

Click here for a printable recipe

Guava Mojito Ingredients:

– 1 can Guava Nectar

– 1/2 cup Mint Simple Syrup

– 2 tablespoons freshly squeezed Lime Juice

– 1/2 cup Light Rum

– 1/2 cup Club Soda (or Lemon-Lime Soda if you prefer)

– Ice

– Mint Sprigs for garnish

Guava Mojito Directions:

1. In a pitcher, combine the Guava Nectar (make sure you shake the can so there are no bits that settle on the bottom), Mint Simple Syrup, Lime Juice, Light Rum and Club Soda. Stir to combine.

2. Place Ice into glasses and divide the Mojito between the glasses. Garnish with Mint. Enjoy!

Until next time,

LOVE & CONFECTIONS!

Don’t forget to check out my other #SanibelBeachWeek recipes and round-ups

Cocktail Round-Up 1

Cocktail Round-Up 2

Mint Simple Syrup

Lemon Yogurt Mardi Gras Cake

March 2, 2014

Mardi Gras is just around the corner. I didn’t have time to make a king cake this year. Baby L&C doesn’t nap long enough for me to work with yeast breads right now. Quick breads, on the other hand, are perfect. I saw this recipe on TV the other day and knew I wanted to make it, but with my own twist.

I love anything lemon – just like my Mom. Lemons are so bright and refreshing and my favorite, second to the Key Lime, of course. This cake can easily be adapted to all kinds of citrus: Key Limes, Oranges, Grapefruit.

Lemon Yogurt Mardi Gras Cake
adapted from Ina Garten

Lemon Yogurt Cake Ingredients:
– 1 & 1/2 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1/2 teaspoon Salt
– 1 cup Greek Lemon Yogurt (I used Stonyfield Organic)
– 1 cup Granulated Sugar
– 3 large Eggs
– 2 teaspoons Lemon Zest (from one large Lemon)
– 1/2 teaspoon Vanilla Extract
– 1/2 cup Vegetable Oil

Lemon Glaze:
– 1/3 cup granulated Sugar
– 1/3 cup freshly squeezed Lemon Juice (from one large Lemon)

Lemon Mardi Gras Frosting:
– 1 cup Powdered Sugar
– 2-3 tablespoons freshly squeezed Lemon Juice
– Green, Yellow and Purple Food Coloring

Lemon Yogurt Cake Directions:
– Heat oven to 350F. Line an 8.5 inch loaf pan with parchment paper, then grease it with baking spray or butter/shortening and flour.
– In a medium bowl, sift together the Flour, Baking Powder and Salt.
– In another medium bowl, whisk together the Yogurt, Sugar, Eggs, Lemon Zest and Vanilla. While whisking, slowly add the dry ingredients into to wet mixture.
– Using a spatula, stir/fold the oil into the batter.
– Pour into prepared pan and bake for 50 minutes, or until a toothpick comes out clean.

For the Lemon Glaze:
– Cook the second measure of Sugar and the Lemon Juice in a small saucepan on the stove, until the sugar dissolves. Set aside

– When the cake is done, let it cool in its pan for 10 minutes, then place on a cooling rack over a parchment lined baking sheet. Poke some small holes into the cake and pour the Glaze over the warm cake. Let the cake cool completely

For the Lemon Mardi Gras Frosting:
– Combine the Powdered Sugar and Lemon Juice in a bowl. Separate into three small bowls and add Food Coloring. Drizzle over cooled cake. Enjoy

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was not compensated for using any products mentioned. All opinions are my own.

Mermaid Layer Cake

July 8, 2019

No mermaid party is complete without a Mermaid Layer Cake. This moist vanilla cake with vanilla almond buttercream is sure to be the highlight of any Summer dessert table. Colorful frosting, sprinkles and candy melt mermaid tails give the perfect mermaid vibe!

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

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Chocolate Coconut Congo Squares

July 11, 2019

I gave my family’s recipe for Congo Squares a Summer upgrade and added shredded coconut, for a delicious spin on the classic chocolate chip cookie bars! You won’t be able to stop eating these Chocolate Coconut Congo Squares!

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

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Carnitas Burrito Bowl #RealFlavorRealFast

March 30, 2017

Carnitas Burrito Bowls are fresh, fast and perfect for a weeknight meal that is ready in under 30 minutes!

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

Carnitas Burrito Bowl from LoveandConfections.com #RealFlavorRealFast

Carnitas are delicious, but waiting 8 hours for a slow cooker is not always ideal. While they are super safe, I don’t like leaving the house with a slow cooker on. Some days you want that slow cooked taste but can’t stay home to babysit it. That’s where my Carnitas Burrito Bowl comes in.

I found all my ingredients at my local Walmart, including the NEW Smithfield® Marinated Boneless Pork Shoulder Seasoned Carnitas. The 100% pork is marinated and pre-cut into smaller pieces – perfect for pan searing, like in my recipe below.

While I love burritos, sometimes a fresh and fast burrito bowl is best. I add cilantro rice, roasted corn, and black beans. Tomatoes, lettuce, avocado, and fresh lime wedges are a must and all found in the produce section of Walmart. Sour cream and shredded cheese are great options too, and found in the dairy section at Walmart. It’s always fun to set up a burrito bowl bar, with each topping in separate bowls, so everyone can add what they like. It’s similar to those fast casual restaurants, but more delicious and in the comfort of your own home!

You can even use any leftover Smithfield Marinated Fresh Pork in homemade fried rice for dinner another night of the week! Smithfield Marinated Fresh Pork is versatile for any night of the week by sauteeing, grilling and roasting. I hope you enjoy all these delicious Smithfield® recipes. Also, here’s an Ibotta coupon for $1.00 off any of the NEW Smithfield® Marinated Carnitas, Homestyle Roast and Sweet & Smoky Roast.

Carnitas Burrito Bowl

By Love and Confections
Published 03/30/2017
Carnitas Burrito Bowl

Ingredients

1 package Smithfield® Marinated Boneless Pork Shoulder Seasoned Carnitas
1 cup uncooked rice
1 can black beans
Pickled Onions
Tomatoes
Lettuce
Avocado
Sour Cream
Cheese
Lime wedges
Cilantro

Instructions

Heat a large skillet on high. You can add a small amount of vegetable oil if you prefer. Working in batches, sear carnitas 1-3 minutes per side – depending on size of carnitas.
Remove seared carnitas and set aside while searing another batch. Once all seared, return all the carnitas to the pan, cover and cook on medium-low for 5 minutes or until internal temperature reaches 145°F to 160°F. Let rest then julienne.
While the meat cooks, cook rice and beans according to package directions. Heat corn in a skillet until warm and starting to brown.
Once rice is cooked, place in bowl and mix in cilantro. Portion out each component into a bowl: chopped lettuce, tomatoes, avocado, corn, black beans, carnitas, pickled onions, rice, and optional toppings sour cream, cheese and lime.

Yield: 4-6 servings
Cook time: 00 hrs. 30 mins.
Total time: 30 mins.

Until next time,
LOVE & CONFECTIONS!

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

April 24, 2015

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.

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.

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.

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.

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.

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!

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!

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.

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).

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.

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.

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!

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?

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!

Sugar Skull Layer Cake #HalloweenTreatsWeek

October 7, 2019

Celebrate Halloween with a cute Sugar Skull Layer Cake. Moist chocolate cake is frosted with vanilla and chocolate buttercream stripes, colorful rosettes and piped marigolds. A colorful sprinkle mix and marshmallow sugar skulls adorn the top of this Dia de Los Muertos inspired cake.

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

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