Search Results for: key lime

Candy Bar Chocolate Coconut Bundt Cake for #BundtBakers

January 15, 2015

In my Candy Bar Chocolate Coconut Bundt Cake, moist and rich chocolate combines with sweet coconut that is reminiscent of a popular candy bar.

I am hosting this month’s Bundt Bakers. Coconut and I have a love-hate relationship. I have always been back and forth on coconut. Sometimes I will eat it when it’s fried on shrimp, sometimes not. So why choose coconut for the theme? Because there are so many ways to use it: shredded coconut, coconut milk, coconut sugar, coconut oil.

Even though I don’t like it all the time, I have very fond memories with coconut. One of my first experiences I remember with coconut was at our house in Miami. We had some coconut palms and whenever one fell, my Dad would let us try and crack it open. Some of you might know how hard that can be, but a determined 10-year-old and her 6-year-old little sister thought they were no match for the coconuts. We would bang them and drop them on the driveway for hours – now that I think about it, he might have given it to preoccupy us at the time – makes sense now. Anyway, we would try and try and he eventually ended up cracking it open for us.

We jumped with excitement as the shell cracked and little by little the coconut water started to leak out and the white flesh appeared. We tried some coconut because we had worked our little hearts out to break the thing open, but didn’t like it too much. Even now I sometimes like them prepared in certain ways and sometimes not, but either way, coconuts give me some great memories of my childhood at home or the beach, trying to break them open with my little Sister and Dad. It’s funny how food can do that. We associate so many memories with food.

I hope you enjoy this cake. I made it for my Dad. It is a very easy, one-bowl recipe – if you’re not using the coconut streusel, but you really should. No coconuts were harmed in the making of this cake. 😉

Candy Bar Chocolate Coconut Bundt Cake
Adapted from Food.com
Click here for a printable recipe

Candy Bar Chocolate Coconut Bundt Cake Ingredients:
– 2/3 cup Cocoa Powder, sifted
– 2 & 1/4 cups All Purpose Flour
– 2 cups Granulated Sugar
– 1 & 1/2 teaspoons Baking Powder
– 1 & 1/2 teaspoons Baking Soda
– 3/4 teaspoon Salt
– 1 & 1/2 teaspoon Espresso Powder
– 1 &1/2 cups warm Water
– 3 large Eggs
– 2 teaspoons Vanilla Extract
– 1 & 1/4 cups Vegetable Oil

Optional Streusel Ingredients:
– 1/2 cup Shredded Coconut
– 1/3 cup Brown Sugar
– 1 tablespoon Cocoa Powder

Candy Bar Chocolate Coconut Bundt Cake Directions:
1. Heat oven to 350F and generously grease a bundt pan with baking spray.
2. In the bowl of your stand mixer or with an electric hand mixer, mix all the cake ingredients on medium speed until well combined. Scrape down the sides as necessary.
3. Make the Streusel by mixing together the Coconut, Brown Sugar and Cocoa Powder in a small bowl with a spoon.
4. Pour 1/3 of the batter into the bundt pan, sprinkle the streusel over that, then cover with the rest of the batter.
5. Bake for 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Let it cool a minimum 15 minutes in the pan before trying to turn out onto a cake plate. Garnish with Chocolate Ganache and Shredded Coconut. Enjoy!

Chocolate Ganache Ingredients:
– 2 ounces Heavy Cream
– 4 ounces Semi-Sweet Baking Chocolate, chopped into small pieces
– Shredded Coconut (optional garnish)
– Chocolate Sprinkles (optional garnish)

Chocolate Ganache Directions:
1. In a small pot, heat the Heavy Cream just until hot and tiny bubble begin to appear. You don’t want to boil it and please don’t ever leave when heavy cream is on the stove as it can boil over and create a mess in seconds.
2. Have the chopped Chocolate in a small bowl and pour the Heavy Cream over it. Let it sit for 5 minutes before touching it. After 5 minutes, whisk to create a creamy ganache.
3. Place chocolate in a piping bag and pipe onto the top of the cake. Garnish with shredded Coconut and Chocolate Sprinkles

Until next time,
LOVE & CONFECTIONS!

Here are today’s Coconut themed Bundt Bakers:
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

#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.

Homemade Guacamole and Cilantro-Lime Crema #DelimexFiesta

March 26, 2015

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

Homemade Guacamole and Cilantro-Lime Crema from LoveandConfections.com

Homemade Guacamole and Cilantro-Lime Crema are the perfect additions to any fiesta. I love different toppings and dips for taco bars. The more the better, because I can mix and match and choose which topping goes best with a certain dish. Taco bars are a great option when feeding a crowd, especially for parties during college basketball season, because there are so many options for guests to choose from. Queso and salsa are a must, but homemade guacamole is the best. Also, if you want to try something different with your tacos, Cilantro-Lime Crema is the way to go.

For future taco night or basketball parties, Delimex Taquitos, Tacos and Tamales will probably make an appearance. Since college basketball is on television, it’s fun to watch, but sometimes I miss the games while cooking dinner. I made some Delimex Tacos and Taquitos and they cooked in less time than it took me to make both the guacamole and crema. They can easily be found in your local Walmart frozen food section. Delimex even has a coupon that you can print through April 7th, for $1 off any two (2) Delimex Frozen Taquito products (excluding frozen fruit taquitos) at Walmart.

Click for link to coupon

My family and I love “Mexican Miercoles” – we did “Taco Tuesday” before it was a thing, and gave it a cooler name. 😉 Whether we went out to our favorite Mexican restaurant, or stayed in and cooked, it was all about being together. The guys would sometimes grill the meats, we made homemade fillings and side dishes, but one constant was guacamole! My Uncle makes THE best guacamole, and this recipe is adapted from his.

I decided to try something new for a topping and came up with the Cilantro-Lime Crema. We love cilantro-lime rice and I often make it when we have taco night, so that’s where the flavor profile came from. Cilantro and lime are great together and with the Greek Yogurt and Sour Cream, it blends perfectly. I will definitely be making some more tacos and salads soon, so I can have more of this delicious crema.

Delimex made taco night a breeze. I shared some of my favorite recipes and I’d love to hear your favorites. Be sure to check out more delicious recipes at Kraft.com and head to Walmart to grab some game-day Delimex!

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

Gather ingredients for Guacamole.

Place all ingredients into a bowl and use a pastry cutter to combine.

You want a chunky guacamole, so this tool is the best way to achieve that.

Gather ingredients for Crema and blend together until smooth.

Homemade Guacamole
Adapted from a Love and Confections family recipe
Click here for a printable link

Homemade Guacamole Ingredients:
– 2 ripe Haas Avocados
– 1 medium Tomato, diced and seeded
– 1-2 tablespoons freshly squeezed Lime Juice
– 1 teaspoon Onion Powder
– 1 teaspoon Garlic Powder
– 1/2 teaspoon Salt
– 1 tablespoon finely chopped Cilantro
– a few dashes of Hot Sauce (optional)

Homemade Guacamole Directions:
1. Slice the Avocados in half and remove the pits. Using a spoon, scoop the avocado meat into a medium bowl. Dice the Tomato and add it into the bowl, making sure to discard the seeds, otherwise your guacamole will be too watery.
2. Add in 1 tablespoon of Lime Juice, Onion Powder, Garlic Powder, Salt, Cilantro and Hot Sauce. Using a pastry cutter or two knives, cut the ingredients together. You will want a chunky guacamole, so these tools are the best for that and not a food processor.
3. Serve immediately. Guacamole is best when served right after making, but can be refrigerated up to 8 hours. It will start to darken in color, so make sure to press plastic wrap directly onto the surface to help prevent oxidation. Enjoy!

Cilantro-Lime Crema
A Love and Confections original recipe
Click here for a printable link

Cilantro-Lime Crema Ingredients:
– 1 cup Greek Yogurt
– 1/2 cup Sour Cream
– 1 teaspoon chopped Garlic
– 2 tablespoons finely chopped Cilantro
– Juice and Zest from 1 Lime
– 1/4 teaspoon Salt

Cilantro-Lime Crema Directions:
1. Using a stand blender or immersion blender, combine all the ingredients until completely mixed. Keep refrigerated until needed. Can be stored for up to 3 days in an airtight container in the refrigerator. Cilantro-Lime Crema is great for topping tacos, salads and grilled meats. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Vaca Frita Rice Bowl

August 21, 2016

This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Shredded and crispy flank steak is served with sauteed onions, black beans and rice to form one of my favorite meals – Vaca Frita Rice Bowl. Garnish with cilantro and a lime wedge for the perfect Cuban-inspired dish.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

I grew up in Miami, where I was immersed in the Cuban culture. Cuban Coffee flowed strong, pastelitos, flan and tres leches were always a treat, and Vaca Frita was my favorite Cuban dish. I loved going to restaurants like Versailles or Sergio’s to fulfill my Vaca Frita cravings, until I learned to make it at home.

It is easy to get restaurant-quality Vaca Frita at home, using spices, marinade and flank steak. Flank steak is one of my favorite cuts of beef. A single serving of beef provides 50% of your recommended daily value of protein, and also has high amounts of zinc, iron, vitamins B6 and B12, as well as other key vitamins and minerals.

Flank steak comes from the abdominal muscles of the cow and is a long, flat and lean cut. Did you know that a single 3 oz. serving of lean beef has an average of 150 calories and less than 10 grams of fat. It has a great beefy flavor and is best when cut against the grain, for maximum tenderness. I love using flank steak for fajitas, satay, stir fry, and seared on the grill.

Vaca Frita is such a flavorful dish. It is cooked, flattened, marinated with garlic, oregano, lime juice, and other spices. Then, it is seared in a hot pan to create the signature crispy texture on the outside. I always serve my Vaca Frita with either sauteed or caramelized onions. The onions balance out the dish because they are so sweet and juicy.

Black beans and rice are also a staple in Cuban food, and I decided to create a bowl for my meal, rather than a larger platter. I love individual bowls because everyone can customize it how they like. Mr. L&C is not fond of black beans, so he left that out of his. #ToddlerLnC and I love black beans, so we had plenty for our bowls.

Lime is a key part to this dish. I love the acidity and flavor it gives to the beef. The flank steak is not only marinated in lime juice, but I also serve with lime wedges. If you are a fan of cilantro, then you can use it as a garnish too. I hope you try my delicious Cuban-inspired Vaca Frita Rice Bowl, enjoy!

Beef is a great ingredient in your recipes, instead of as the center of the plate. It is a nutrient-packed and delicious addition to any bowl, salad, or veggie-focused meal! You can find more information and other delicious Florida Beef Council recipes on the Florida Beef Website, Facebook, Instagram, Pinterest, Twitter and YouTube channel.

Vaca Frita Rice Bowl

By adapted from a family recipe
Published 08/21/2016
Vaca Frita Rice Bowl

Ingredients

2-3 lb flank steak
1 1/2 teaspoons salt
6 garlic cloves, minced
3 medium onions, sliced thin
2 teaspoons dried oregano
2 bay leaves
1/4 cup freshly squeezed lime juice
1-3 tablespoons vegetable oil
Prepared white rice
Pprepared black beans
Lime and Cilantro for garnish

Instructions

Place flank steak into a large stock pot. Cover with water and add 1 onion, chopped and 1 teaspoon salt and 2 cloves of minced garlic. Bring to a boil, then reduce to medium-low heat and cook for 1-1.5 hours, until tender, making sure the meat stays covered with water the whole time.
Remove the steak, discard onions and water, place on platter or cutting board, and cover with foil while it cools. Once cooled, cut the steak into 6 even pieces. With a meat mallet or wooden rolling pin, pound the meat into thin shredded steaks.
Place the steaks in a large baking dish. Cover with remaining minced garlic, oregano, bay leaves, lime juice and salt. Let the meat marinate for 2-4 hours in the refrigerator.
Remove steaks from marinade and wipe clean with paper towels, so no garlic pieces get burnt on while cooking. Heat a large skillet with 1 tablespoon vegetable oil until hot. sear steak in batches, about 2-3 minutes per side, until golden brown and crispy. Remove and continue with remaining steaks, using extra vegetable oil if necessary.
In same large skillet, add 1 tablespoon vegetable oil and saute remaining 2 onions until translucent. Place steaks back into pan, garnish with chopped cilantro.
To build your bowl, layer rice, black beans, and vaca frita. Garnish with more cilantro and lime slices. Enjoy!

Yield: 6 servings
Prep Time: 04 hrs. 00 mins.

Cook time: 02 hrs. 00 mins.
Total time: 6 hrs. 0 mins.
Tags: Vaca Frita, Beef, Main Dish, Sunday Supper

Balsamic Steak and Grilled Peach Salad by Casa de Crews
Beef and Cheddar Risotto by My World Simplified
Beef, Brie and Onion Jam Canapes by Family Around The Table
Creamy Polenta with Shredded Beef Braised in a Tomato Wine Sauce by Girl Abroad
Grilled Steak Fajita Quinoa Bowls by Katie’s Cucina
Joe’s Special by Family Foodie
Korean Bibimbap by The Crumby Cupcake
Mini Beef Wellingtons by Cricket’s Confections
Roast Beef Sliders topped with Smoked Gouda and Caramelized Onions by The Healthy Fit Foodie
Spaghetti Squash and Meatballs Bowl by Having Fun Saving and Cooking
Steak & Farro Rainbow Salad by Go Epicurista
Steak and Eggs Benedict Crostini by Life Tastes Good
Steak Frites by April Golightly
Thai Noodle Steak Salad by Dessert Geek
Vaca Frita Rice Bowl by Love and Confections
Speaking Beef: A Handy Guide to International Beef Cuts by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Until next time,
LOVE & CONFECTIONS!

Guava Moscow Mule #BrunchWeek

April 22, 2019

Guava Moscow Mules are my fruity twist on the classic cocktail. Simple and fresh ingredients are key in this popular bar drink.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

…

Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek

May 8, 2014

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

One of the quintessential brunch dishes is quiche. You can do so many variations and create a different quiche for every day of the week. Last year I took my favorite quiche recipe and created an italian-style Tomato and Mozzarella Quiche for BrunchWeek.

This year I decided to revisit the quiche and use some wonderful produce. I love using Vidalia Onions because they are naturally sweeter and create an amazing caramelized onion – a perfect match for the mild Italian sausage. I used Italian sausage as opposed to breakfast sausage for the added flavor, but you can substitute breakfast sausage or even ground beef if you prefer.

The folks at Baloian Farms sent me some gorgeous Baby Bell Peppers. I knew they would instantly be perfect for my quiche. I also adapted my normal quiche crust and used some of the Bob’s Red Mill Whole Wheat Pastry Flour in place of some All-Purpose. It creates a heartier crust, you just might need to add a bit more water for the dough to come together well.

Sausage, Pepper and Caramelized Onion Quiche
a Love and Confections original

Sausage, Pepper and Caramelized Onion Quiche Ingredients:
– 250 grams All-Purpose Flour
– 10 grams Granulated Sugar
– 12 grams Salt
– 300 grams Butter
– 112 grams Water, possibly more depending on the dough, whole wheat soaks up more water than regular flour
– 250 grams Bob’s Red Mill Whole Wheat Pastry Flour
– 100 grams shredded Cheddar Cheese
– 140 grams cooked Mild Italian Sausage
– 50 grams cooked Baloian Farms Baby Bell Peppers
– 50 grams caramelized Vidalia Onions
– 150 grams Eggs, roughly 3 large eggs
– 1/2 teaspoon Salt
– 1/4 teaspoon black Pepper
– 150 grams Whole Milk
– 80 grams Heavy Cream

Sausage, Pepper and Caramelized Onion Quiche Directions:

– Place first measurement of Flour, Sugar, Salt and Butter in the bowl of a stand mixer, with the paddle attachment, and combine until butter is mixed and looks like pea-size lumps have formed. Add in Water and mix until smooth. Add second measurement of Flour and mix until combined and dough forms a ball.

– Lightly knead dough on a work surface, if any little pieces of flour and butter have not been incorporated. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Can be refrigerated overnight. If not using right away, place wrapped disk inside freezer bag, label and store for up to a week. Thaw in refrigerator before use.
– Heat oven to 350F.
– In a medium-size bowl, place Eggs, Salt and Pepper and whisk together. Add Whole Milk and whisk to combine. Add Heavy cream last and stir to incorporate, being careful not to mix too much and incorporate air. Set aside
– Lightly flour your work surface and roll out dough, using a rolling pin, to about 1/4 inch thickness.
– Using a 12 inch dinner plate turned upside-down on the dough, cut a circle using a sharp knife.
– Place the dough circle in the middle of a Removeable-Bottom Tart Pan. Press the dough to the bottom of the pan and up the sides, being careful not to stretch the dough. Fold the extra dough over (towards the outside of the pan) and pinch, but don’t go over the sides, to create a crust that is slightly taller than the tart pan.
– Sprinkle Cheese onto the bottom of the quiche shell. Layer Sausage, Peppers and Onions in the quiche shell. Place Quiche on a Sheet Tray and fill with Egg Mixture, just until it reaches the top.
– Place in oven and bake for 30-40 minutes, depending on your oven, and rotating 1/2 way in between.
– Allow to cool for at least 15-20 minutes before taking it out of the tart pan.
– Enjoy!

Brunch Beverages:

Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
Key Lime Pie Smoothie from Chelsea’s Messy Apron
Spicy Mocha from Cooking in Stilettos

Brunch Eggs:

Sausage, Pepper and Caramelized Onion Quiche from Love and Confections
Mexican Carrot Fritters with Bacon and Eggs from Food Faith Fitness
Breakfast Casserole Stuffed Baby Bell Peppers from The Spiffy Cookie

Brunch Main Dishes:

Crab Imperial Peppers from The Vintage Cook

Brunch Sides:

Roasted Pepper and Ricotta-Stuffed Peppers from Culinary Adventures with Camilla
Carrot and Apple Slaw from Real Housemoms

Brunch Breads and Grains:

Carrot Cake Muffins from That Skinny Chick Can Bake
Lemon-Poppyseed Cornbread Mini Muffins from Foxes Love Lemons
Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
Raisin Craisin Cinnamon Rolls from Big Bear’s Wife
Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
Spring Vegetable Danish from Jane’s Adventures in Dinner

Brunch Desserts:

Key Lime Cheesecake with a Hazelnut Crust from It’s Yummi
Sacher Torte from Roxana’s Home Baking

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

Until next time,

LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill and Baloian Farms to use for #Brunchweek. The Vidalia Onions were purchased by myself for the purpose of this post, but I love and use them for cooking on a regular basis, when in season. All opinions stated are my own.

Food Blogger #BrunchWeek 2013

May 4, 2013

Hi Everyone!

I am so excited to be hosting #BrunchWeek! The week before Mother’s day is the perfect time to host a Brunch extravaganza.

Every day, Food Bloggers from across the country are going to post their favorite Brunch recipes and will link to each other’s recipes, so you can browse and enjoy a variety of Brunch dishes. We also have some really GREAT prizes from some AMAZING Sponsors. You can enter to win on any of the Blogs that are participating in #BrunchWeek.

We can’t wait to Brunch with you

Food Blogger #BrunchWeek Participants and their recipes

Beverages
Blood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane’s Adventures in Dinner
Margarita for Mama by Poet in the Pantry
Candied Bacon Bloody Mary by Sarcastic Cooking
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday
Strawberry Sangrias by Kokocooks

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {I Love} My disorganized Life
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Tomato and Mozzarella Quiche by Love and Confection
Asparagus and Bacon Quicheby Confessions of an Overworked Mom
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Eggs Over Wilted Spinach by The Village Cook
Asparagus and Leek Frittata by Rachel Cooks

Baked Ham and Egg Cups by Culinary Adventures with Camilla

Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade

Veggie Quiche Cups by Take A Bite Out of Boca

Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Egg White Quesadilla by Amanda’s Apron
Mediterranean Frittata by Spontaneous Tomato
Crouque Monsieur Strata by White Lights on Wednesday

American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Chicken Bacon Ranch Panini by Sweet Remedy

Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Chicken Pockets by Jane’s Adventures in Dinner

Turkey Dill Crepes by Kokocooks
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by Cravings of a Lunatic
Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Cherry Coconut Granola by Katie’s Cucina

Brioche by poet in the pantry

Gold Goddess Steel Cut Oats by The Vintage Cook

Quick and Easy Early Morning Parfaits by Cravings of a Lunatic

Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wife
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks
Crumb-Top Blueberry Muffins by Love and Confections

Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table

Croissant & Chocolate Bread Pudding by White Lights on Wednesday

Honey Poached Pear “Sundae” by Amanda’s Apron

Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic

Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla
Black & Blue Thyme Jam by Cooking In Stilettos

Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking
Potato and Bacon Hash by Cravings of a Lunatic
Poutine Hash by The Girl In The Little Red Kitchen

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1 from California Walnuts

One lucky winner from our Rafflecopter will receive a KitchenAid Stand Mixer and California Walnuts Prize Pack
– A KitchenAid Artisan 5-Quart Stand Mixer model number:KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. ($350 value)
– Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch ($75 value)

Prize #2 (but with lots of winners) from Lodge Cast Iron

One lucky winner from our Rafflecopter will receive a Lodge Cast iron Skillet and three silicone pieces (a hot handle holder, a pot holder and a trivet)
– Lodge Cast Iron Skillet: designed for the gourmet, this unique Chef Skillet has sloped sides with a traditional teardrop handle. Great for omelets, cornbread or sauteing. ($20-25 value)
– Lodge Silicone items: a great piece of cast iron cookware gets hot. Everywhere. these colorful silicone hot handle holders keep your hands sage in style.

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm EST will also win a Lodge Cast Iron Skilled and three silicone pieces. PLUS five lucky participants will each get a set of the three silicone pieces. (search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win.)

AND, everyone who comments in our PinChatLive on Saturday May 11th from 2-3pm EST will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces. PLUS 4 lucky participants will each get a set of the three silicone pieces. (For the PinChatLive go to The BrunchWeek Pinterest Board – http://pinterest.com/lovenconfection/brunchweek-2013/ at 2pm on May 11th and comment on the question pins there. Refresh your screen often so you don’t miss any new questions.)

Prize #3 from Flavors of Summer

One lucky winner from our Rafflecopter will receive The Flavors of Summer Entertaining Prize Package which includes a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining pack includes cookbooks, kitchen utensils, entertaining party-ware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party. ($200 value)

Prize #4 from Black Gold Farms

One lucky winner from our Rafflecopter will receive a Martha Stewart Collection Kitchen Prize Package including a 3-quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula ($125 value)

Prize #5 from the Food and Wine Conference and Sunday Supper

One lucky winner from our Rafflecopter will receive a ticket to the upcoming Food and Wine Conference in Orlando, FL, July 19-21, 2013 at the beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees). ($250 value)

Prize #6 from Bob’s Red Mill

One lucky winner from our Rafflecopter will receive a Bob’s Red Mill Prize Pack includes a Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card. ($150 value)

Prize #7 from Whole Foods Market – Orlando

One lucky winner from our Rafflecopter will receive a Whole Foods Breakfast in Bed Basket, including a Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card. ($145 value)

Prize #8 from Whole Foods Market – Orlando

One lucky winner from our Rafflecopter will receive a Whole Foods Flavorful Delights Basket including a 5-quart Colander, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Parmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub-Sweet Orange Habanero, Divina Pickles-Sweet Watermelon Rind, Composta Di Fragole-Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi-Truffle and Honey. ($160 value)

Prize #9 from Stonyfield Organic

One lucky winner from our Rafflecopter will receive a Stonyfield Organic Kitchen Prize Pack, including a Preserve Colander, Preserve Portable Yogurt Carrier, Preserve Cutting Board, Stonyfield Cookbook, Stoneyfield Oven Mitt, Travel Sandwich Carrier made out of 100% reused plastic bottles, Stonyfield Water Bottle, Stoneyfield Tote Bag and 10 free cups of Stoneyfield Greek Yogurt. ($75 value)

a Rafflecopter giveaway

Food Blogger #BrunchWeek 2014

May 5, 2014

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Prize #1:

Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2:

OXO is giving one lucky winner a prize pack containing the following OXO tools to host a successful brunch, Egg Beater, Flip & Fold Omelet Turner, 3-in-1 Egg Separator, Batter Dispenser, Mini Silicone Flexible Pancake Turner, Batter Bowl, Medium Silicone Spatula, 4 piece Mini Measuring Beaker Set, Muddler, Angled Measuring Jigger.

About OXO: OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:

California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.

Prize#4:

Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender. Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup. Some fresh carrots will be included to practice with.

About Grimmway Farms: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.

Prize #5:

Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.

About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.

Prize #6:

Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer. They will also be sending some freshly sliced, peaches and nectarines to practice with.

About Woot Froot: The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!

Prize #7:

Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:

Whole Foods Orlando is giving two lucky winners gifts baskets.

– The first Morning Mimosa Basket contains: Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl.

– The second Breakfast-in-Bed Basket contains: 365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.

Prize #9:

Bonne Maman is giving five lucky winners a jams and jellies prize pack.

About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

a Rafflecopter giveaway

The full list of #BrunchWeek Food Bloggers and their recipes will be updated below as the week progresses.

Brunch Beverages:

Frozen Peach Bellini from Love and Confections
Raspberry Tequila Sunrise from The Spiffy Cookie
Mango Mimosa from My Catholic Kitchen
Pineapple Peach Mimosa from Big Bear’s Wife
Rosemary-Orange Mocktail from The Kitchen Prep
Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness
Raspberry-Mango Batido from Foxes Love Lemons
Blackberry Mimosas from Quarter Life (Crisis) Cuisine
Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
Key Lime Pie Smoothie from Chelsea’s Messy Apron
Spicy Mocha from Cooking in Stilettos
Mother’s Tea from The Vintage Cook
Strawberry-Rhubarb Shrub from Healthy.Delicious.
Smoky Chipotle Bloody Mary from Sarcastic Cooking
Elderberry Whiskey Peach Smash from {i love} my disorganized life
Moscato Mojitos from Real Housemoms
Prosecco Mojito from Cooking in Stilettos

Brunch Egg Dishes:

Caramelized Onion Tart from Hungry Couple
Polenta Cakes with Crab & Eggs from Foxes Love Lemons
Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
Veggie and Scalloped Potato Frittata from Hip Foodie Mom
Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
Frittata Muffins from Jane’s Adventures in Dinner
Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
Skillet Frittata from Quarter Life (Crisis) Cuisine
Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
Corn Souffle from Hungry Couple
Croque Madame Muffins from Cooking in Stilettos
Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
Tortilla Espanola from Savvy Eats
Sausage, Pepper and Caramelized Onion Quiche from Love and Confections
Mexican Carrot Fritters with Bacon and Eggs from Food Faith Fitness
Breakfast Casserole Stuffed Baby Bell Peppers from The Spiffy Cookie
Duck Hash from The Girl In The Little Red Kitchen
Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
The Mess from Quarter Life (Crisis) Cuisine
Crab Cake Eggs Benedict from Love and Confections
Eggs Benedict from Big Bear’s Wife

Brunch Main Dishes:

Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
Spinach & Mushroom Quiche from Real Housemoms
Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine
Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
Quinoa Stuffed Peppers from Real Housemoms
Crab Imperial Peppers from The Vintage Cook
Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads, Grains and Pastries:

Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
Strawberry Lemon Crepes from Food Faith Fitness
Carrot Cake Steel Cut Oatmeal from It’s Yummi!
Banana Bacon Pancakes from Eat Your Heart Out
Raspberry Oatmeal Pancakes from Healthy.Delicious.
Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
Banana Coconut Milk Pancakes from Chocolate Moosey
Pumpernickel Bagels from Jen’s Favorite Cookies
Carrot Cake Baked Oatmeal from Love and Confections
Carrot Cake Baked Doughnuts from Chocolate Moosey
Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron
Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
Busy Bee’s Granola from Culinary Adventures with Camilla
Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
Springtime Sweet Rolls from Eat Your Heart Out
10 Minute English Muffin Cream Cheese Danish from Neighborfood
Lemon Poppyseed Scones from Real Housemoms
Apple Croissants from Hip Foodie Mom
Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Carrot Cake Muffins from That Skinny Chick Can Bake
Lemon-Poppyseed Cornbread Mini Muffins from Foxes Love Lemons
Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
Raisin Craisin Cinnamon Rolls from Big Bear’s Wife
Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
Spring Vegetable Danish from Jane’s Adventures in Dinner
French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
Mini Carrot Cake Pancake Stacks from Neighborfood
Carrot Cake Breakfast Cookies from The Spiffy Cookie
Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
Croque Madame Waffle from Hip Foodie Mom
Vanilla Chai Quick Bread from Savvy Eats
Blueberry Coffee Cake from My Catholic Kitchen
DIY Instant Oatmeal Bar from The Kitchen Prep
Individual bourbon Bacon Bread Pudding from The Girl in the Little Red Kitchen
Maple Coconut Granola from That Skinny chick Can Bake
Cheese Blintzes with Mixed Berries from It’s Yummi!
Blueberry Scones from Roxana’s Home Baking
Almond Cake from Real Housemoms

Brunch Fruit, Vegetables and Sides:

Honeycrisp and & Carrot Waldorf from The Vintage Cook
Hazelnut Crepes with Rum Peaches from Savvy Eats
Cheese Fondue Two Ways from Take A Bite Out of Boca
Glazed Carrots with Rosemary from {i love} my disorganized life
Chantilly Strawberry Roses from The Vintage Cook
Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
Savory Truffles from Jane’s Adventures in Dinner
Roasted Pepper and Ricotta-Stuffed Peppers from Culinary Adventures with Camilla
Carrot and Apple Slaw from Real Housemoms
Lemon Blueberry Parfait from Love and Confections
Berry Mint Salad from Cooking In Stilettos
Orzo Veggie Salad from Chelsea’s Messy Apron
Balsamic Pear and Blue Cheese Bruschetta from White Lights on Wednesday

Brunch Desserts:

Greek Yogurt Chocolate Cake from Roxana’s Home Baking
Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
Brunch Bread Pudding from Jane’s Adventures in Dinner
Orange Marmalade Pound Cake from Love and Confections
Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
Surprise Inside Orange Pound Cake from Chelsea’s Messy Apron
Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
Key Lime Cheesecake with a Hazelnut Crust from It’s Yummi
Sacher Torte from Roxana’s Home Baking
Chocolate Hazelnut Linzer Cookies from Hungry Couple
Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
Cinnamon Coffee Cake from Jen’s Favorite Cookies
Fennel-Kissed Lemon Tart with Salted Hazelnut Crust from Culinary Adventures with Camilla

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

Until next time,
LOVE & CONFECTIONS!

#IceCreamWeek Round-Up

August 28, 2014

#IceCreamWeek is an annual event hosted by Kim from Cravings of a Lunatic and Susan from The Girl in the Little Red Kitchen. I love events like this and with so many great bloggers participating there were tons of ice cream recipes shared.

I created 5 recipes for the week, S’mores Ice Cream Pie, Vanilla Bean Ice Cream, Chocolate Cookies ‘n Cream Milkshake, Lemon Meringue Pie Ice Cream and a Key Lime Pie Milkshake. Please take a look at all the drool-worthy ice cream creations below! Don’t forget, there is still time to enter the Rafflecopter to win the amazing Ice Cream Week Prize Pack!

Until next time,

LOVE & CONFECTIONS!

Ice Cream, Gelato & Frozen Yogurt

Vanilla Bean Ice Cream by Love and Confections
Lemon Meringue Pie Ice Cream by Love and Confections
Peppermint Fleck Ice Cream by Scoop Adventures
Raspberry Lemonade Ice Cream Pie by The Redhead Baker
Coffee Ice Cream by Cookistry
Salted Caramel Ice Cream by Life Tastes Good
Mint Chip Ice Cream by Crumb
Cherry Cheesecake Ice Cream by Hezzi-d’s Books and Cooks
Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
Balsamic Roasted Strawberry Ice Cream by The Girl in the Little Red Kitchen
Very Chocolate Little Malt Ice Cream by Cookistry
Salted Caramel Ice Cream by Noshing with the Nolands
Gluten Free Dark Chocolate Sea Salt Ice Cream by Gluten Free Crumbley
Vanilla Caramel Swirl Ice Cream by That Skinny Chick Can Bake
Apple Pie Ice Cream by Mind Over Batter
Peach Pit Swirl Ice Cream by Scoop Adventures
Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
Salted Butter Pecan Brittle Ice Cream by Cookistry
Lemon Curd Ice Cream by Life Tastes Good
Blueberry Frozen Yogurt by Renee’s Kitchen Adventures
Raspberry Ripple Buttermilk Gelato by Crumb
Lazy Leftover Fruit Salad Ice Cream by Farm Fresh Feasts
Apple Cinnamon Ice Cream by Noshing with the Nolands
Caramel Macchiato Soft Serve Ice Cream by Wishes and Dishes
Carrot Cake Ice Cream by Mind Over Batter
Pumpkin Pie Ice Cream by The Gunny Sack
White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine
Roasted Blueberry Cheesecake Ice Cream by Cravings of a Lunatic
Blackberry Peach Ice Cream by Scoop Adventures
Chocolate Peanut Butter Ice Cream Sundaes by The Redhead Baker
Maple Whisky Ice Cream by Cookistry
Chocolate Ganache Ice Cream by Life Tastes Good
Pineapple Coconut Ice Cream by My Catholic Kitchen
Pinot Noir Ice Cream by The Redhead Baker
Triple Peach Ice Cream by Cookistry
Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
Toasted Almond and Cherry Ice Cream by The Messy Baker
Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips

No-Churn Ice Cream

No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours
No Churn Low Carb Peach Ice Cream from Yours and Mine are Ours
Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
No Churn S’mores Ice Cream by The Spiffy Cookie
Nutella Swirl Toffee Crunch No-Churn Ice Cream by Cupcakes & Kale Chips
Coffee Chip No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
Caramel Macchiato No Churn Ice Cream by Renee’s Kitchen Adventures
No Churn Low Carb Peanut Butter Coffee Ice Cream by Yours and Mine are Ours
No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours

Ice Cream Pies & Cakes

S’mores Ice Cream Pie by Love and Confections
Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
Strawberry Shortcake Ice Cream Pie by The Messy Baker
Salted Caramel Ice Cream Pie by The Spiffy Cookie
“Fried” Ice Cream Pie by Renee’s Kitchen Adventures
Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
Gluten Free Devil’s Food Ice Cream Cake by Gluten Free Crumbley
Cocoa Pebbles Ice Cream Cake by Wishes and Dishes
Oreo Ice Cream Cake by Cravings of a Lunatic

Milkshakes & Floats

Chocolate Cookies ‘n Cream Milkshake by Love and Confections
Key Lime Pie Milkshake by Love and Confections
Caramel Coffee Milkshake by Wishes and Dishes
White Russian Milkshakes by The Redhead Baker
Kickin’ Peach Milkshake by The Life and Loves of Grumpy’s Honeybunch
Chocolate Beet Milkshakes by Farm Fresh Feasts
Roasted Blueberry Milkshake by Cravings of a Lunatic
Blueberry-Kiwi Lemonade Shake by The Spiffy Cookie
Mocha Mint Milkshake by The Gunny Sack
Root Beer Float by My Catholic Kitchen
Orange Creamsicle Float by Noshing with the Nolands

Ice Cream Cookies, Bars & Sandwiches, Etc.

Salted Caramel Peanut Butter Buster Bars by The Life and Loves on Grumpy’s Honeybunch
S’mores Ice Cream Sandwiches by Cravings of a Lunatic
Chocolate Ginger Ice Cream Sandwiches by Mother Would Know
Snickerdoodle Cinnamon Ice Cream Sandwiches by Farm Fresh Feasts
Gluten Free Ice Cream Sandwiches by Gluten Free Crumbley
Double Mint Chocolate Chip Ice Cream Sandwiches by Crumb
Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
Coffee and Donut Sundae by The Girl in the Little Red Kitchen
Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
Caramel Toffee Apple Parfaits by Farm Fresh Feasts
Gluten Free Baked Alaska by Gluten Free Crumbley
Coconut Ice Cream Snowballs by Mother Would Know

a Rafflecopter giveaway

White Cranberry Moscow Mule

December 4, 2019

White Cranberry Moscow Mule will become you new favorite holiday drink. These cocktails can be crafted individually or as a batch recipe for a crowd.

…

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.