Search Results for: key lime

Butterscotch Pecan Bread Pudding

Traditional bread pudding takes on new flavors with butterscotch and pecans. This sweet and crunchy version is super easy to make and best served warm and topped with vanilla ice cream and butterscotch sauce for a delicious and decadent dessert.

This sponsored post is written on behalf of the Dixie Crystals. All opinions are my own.

Butterscotch Pecan Bread Pudding from LoveandConfections.com


I love bread pudding because there are so many different flavor combinations. I like my bread pudding with a little crunch on top crust and a soft creamy inside. The key to a great bread pudding is to have a soft center without the bread pieces turning into one big pile of mush. This Butterscotch Pecan Bread Pudding has a nice sweet and nutty flavor from both the butterscotch chips, Dixie Crystals butterscotch sauce and pecans.

Butterscotch Pecan Bread Pudding from LoveandConfections.com

Bread pudding is definitely a comfort food of the pastry world. I wasn’t really into bread pudding until going to culinary school. We made some with leftover bread from our bread class and it was love at first bite. Since then I have been creating bread puddings year-round.

Butterscotch Pecan Bread Pudding from LoveandConfections.com

They can really be made for every season – light, fruity and served with ice cream for the Spring and Summer; apple, pumpkin and holiday-spiced flavors for Fall and Winter! One of my recent favorites is my Cherry Chocolate Chip Almond Bread Pudding with Amaretto Whipped Cream. I have also made Pumpkin Bread Pudding and Apple Pie Bread Pudding too.

Butterscotch Pecan Bread Pudding from LoveandConfections.com

I also have to admit that I eat bread pudding throughout the day, and not just for dessert. Sometimes I have a small bite for a snack, and it is really good in the morning with a cup of coffee – it’s basically like a baked French toast anyway! This bread pudding can even be made ahead of time and reheated in a low oven. We will be enjoying it on New Year’s Eve morning, while prepping for our annual New Year’s party. Enjoy!

Butterscotch Pecan Bread Pudding from LoveandConfections.com





Until next time,
LOVE & CONFECTIONS!


Butterscotch Pecan Bread Pudding from LoveandConfections.com

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Dragon Fruit Smoothie Bowls

Dragon Fruit Smoothie Bowls are not only pretty and delicious, but will also leave you fueled and energized for your day ahead!

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

Dragon Fruit Smoothie Bowls from LoveandConfections.com #SundaySupper #JuneDairyMonth

Smoothies are an almost every day event here, but recently I have jumped on the smoothie bowl bandwagon. I’m sure you’ve seen these gorgeous bowls all over Instagram and Pinterest, with their colorful hues and beautiful fruits, nuts and seeds.

Dragon Fruit Smoothie Bowls from LoveandConfections.com #SundaySupper #JuneDairyMonth

Most of the smoothies we make are drinkable, but the ingredients are a bit different for the perfectly spoon-able smoothie bowl. I usually try to make my smoothie bowls a little on the thick side and use milk as my liquid of choice. Frozen fruit is key for the ingredients – that way the smoothie stays nice and thick.

Dragon Fruit Smoothie Bowls from LoveandConfections.com #SundaySupper #JuneDairyMonth

Milk isn’t just for your cereal or smoothie bowl. It’s a versatile ingredient that can be used in cooking and baking throughout the day, from breakfast to dessert, and everything in between. This is my second year participating in June Dairy Month, and I love working with Florida Milk and learning about Florida’s dairy farmers. Florida is home to more than 100 farm families who work every day to produce fresh, quality milk from their farm to your refrigerator.

Dragon Fruit Smoothie Bowls from LoveandConfections.com #SundaySupper #JuneDairyMonth

Did you know that more than 120,000 dairy cows live in Florida and collectively produce over 270 million gallons of fresh milk per year? You can find delicious Florida Milk recipes and more on their website, and at these links and by following them on Facebook, Twitter, YouTube, Instagram, and Pinterest.

Dragon Fruit Smoothie Bowls

By Love and Confections
Published 06/04/2017

Dragon Fruit Smoothie Bowls are not only pretty and delicious, but will also leave you fueled and energized for your day ahead!

Ingredients

  • 1/2 cup milk
  • 1/2 cup vanilla Greek yogurt
  • 1 medium banana, frozen and sliced
  • 1/2 cup strawberries, frozen and diced
  • 2 cups frozen cubed dragon fruit
  • Banana, strawberries, blueberries and chia seeds to garnish

Instructions

  • In a high power blender or food processor, add all ingredients and blend until combined. Divide between bowls and top with garnishes

Yield: 2 servings
Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

Until next time,
LOVE & CONFECTIONS!

Recipes Using Milk

Milk Recipes for Breakfast

Milk Recipes for Lunch

Milk Recipes for Dinner

Milk Recipes for Dessert



Dragon Fruit Smoothie Bowls from LoveandConfections.com #SundaySupper #JuneDairyMonth



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

Mimosa Bar #BrunchWeek

Mimosas are my requirement for brunch and my homemade mimosa bar is sure to steal the show!

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.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored



When I brunch, I love having mimosas. Endless mimosas are great when I brunch out, but mimosa bars at home are even better. I love having options to pair with champagne, and mimosa bars are the best way to please everybody. 


Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored





Welcome to the fifth annual #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored


My favorite flavors are “Flamingo” – orange juice, cranberry juice and champagne, pineapple juice and champagne, or peach juice and champagne. A variety of juices is key, as are a variety of fruit garnishes. I almost always have orange slices, berries, and peach slices. Any combination of fruit is guaranteed to look gorgeous.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

Whether you like champagne, prosecco, or any other variety of sparkling wine, make sure it is nicely chilled and you have enough on hand. I usually keep a few in a large ice bucket once my brunches start, and guests can help themselves.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

Glassware is important. I love champagne flutes, and prefer stemless for parties – I think it’s just easier both for display, ease of use and in cleaning. You can use real glass or nowadays get some pretty real looking plastic ones too. I always have fun straws on hand to add to my mimosa bar. Straws are a great way to tie in your theme or color scheme. Whichever you prefer, always keep it classy, and have fun!

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

Mimosa Bar

By Love and Confections
Published 05/08/2017

Mimosas are my requirement for brunch and my homemade mimosa bar is sure to steal the show!

Ingredients

  • Orange Juice, no pulp
  • Cranberry Juice
  • Peach Juice
  • Champagne, Prosecco, or other Sparkling Wine
  • Cut up fresh fruit (berries, oranges, peaches, etc)

Instructions

  • Place juices in easy to serve carafes. Chill bubbly and place in ice buckets. Arrange fruit in pretty bowls.

Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.

Until next time,



LOVE & CONFECTIONS!


Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored






Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Chocolate Pumpkin Pie Cookie Cups

Pumpkin and chocolate are a match made in dessert heaven. You won’t miss the pie when these bite-sized, easy Chocolate Pumpkin Cookie Cups are on the menu.
This post is sponsored by Dixie Crystals in conjunction with #ChristmasSweetsWeek. 
All opinions are mine alone.


Cookie cups are a favorite of mine, because of all the flavor and filling combinations. It’s day 5 of #ChristmasSweetsWeek and I am a firm believer that pumpkin is not just a September-November food. Yes, fresh pumpkin is only available at certain times of the year, but I used canned pumpkin for the pumpkin pudding and it is so amazing!!

I have made quite a few cookie cups this year, like these Funfetti Cheesecake Cookie Cups and Chocolate Irish Cream Cheesecake Cookie Cups. Like I said, so many options for flavors. I have so many ideas for more cookie cup creations next year.

The chocolate cookie cups are so easy to make, and I used a pestle to press the centers down after baking. You can also use the back of a wooden spoon or muddler if you have one. The key to getting the cookie cups so uniform is using a small cookie scoop. Cookie scoops/ice cream scoops are a lifesaver when I make cookies and cupcakes. I know that everything will be the same size and bake at the same time.


#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Coquito from A Kitchen Hoor’s Adventures
Eggnog Martini from Everyday Eileen
Frozen Caramel Hot Chocolate from Eat Move Make
Hazelnut Hot Chocolate Sticks from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martinis from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Espresso Martini from An Affair from the Heart
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Sugar Cookie Martini from Strawberry Blondie Kitchen
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Breakfast:

Baked Eggnog French Toast from The Spiffy Cookie
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen

Candies:

Almond Butter Rum Toffee from Take Two Tapas
Christmas Eggnog Fudge from For the Love of Food
Christmas Grinch Bark from Blogghetti
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
Peppermint Marshmallow Fudge from Daily Dish Recipes
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Butter Rum Nutty Biscotti from Love and Confections
Chai Snickerdoodle Cookies from Mildly Meandering
Christmas Cornflake Wreaths from The Mandatory Mooch
Cookie Butter Blossom Cookies from The Bitter Side of Sweet
Frozen Mint Meltaway Pie from Cooking with Carlee
Lemon-Cardamom Sugarmen Cookies from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Santa Hat Cupcakes from The Redhead Baker
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Feast of the Seven Fishes

Tracking Pixel


The holidays are just around the corner and I am sharing one of my favorite holiday traditions with you today – our Christmas Eve Feast of the Seven Fishes with insights for this post provided by GE Cafe™ Series. All opinions are my own.

Feast of the Seven Fishes from LoveandConfections.com


One of my favorite holiday traditions is the Italian-American Feast of the Seven Fishes. As long as I can remember, my mother or grandmother have hosted Christmas Eve dinner and carried on this tradition. I grew up with the kitchen being the heart of our home. Not only did I learn to cook there, but my sister and I also did our homework at the kitchen table, we ate family meals together, and had parties where everyone gathered in the kitchen.

For the past few years, I have helped my mom with the preparation and cooking, and I even hosted Christmas Eve at my house last year. We prepare and gather food days before and plan out a detailed menu. Christmas Eve is no small celebration and we usually have between 12 and 30 family and friends joining us for the Feast of the Seven Fishes. When there is that many mouths to feed, every burner on the stove, both ovens and the microwave are constantly going.

Feast of the Seven Fishes from LoveandConfections.com

My dream kitchen would have the GE Cafe™ Series of appliances, so I could create a wonderful Christmas Eve Feast for my family and friends. I love the look and design of the restaurant quality appliances made for the home cook. GE Café™ Series Cooktops have each burner specialized for precise boiling, simmering and searing, which is key in making meals with maximum flavor. There is even a griddle system for grilling, searing or stir-frying. I can see myself using that for Christmas morning French toast.

Our Christmas Eve menu usually consists of an Antipasto, Shrimp Cocktail, Stuffed Calamari, Lobster Ravioli, Crab Legs, Clams Oreganata, Mussels Marinara, and Tilapia – for anyone who doesn’t want shellfish. Of course, there is also Spaghetti and my grandmother’s Sauce recipe, because those cannot be left out. It is a true feast and everyone raves about our Christmas Eve dinner.

Feast of the Seven Fishes from LoveandConfections.com

My mom has hosted her fair share of parties and has passed on a few tips throughout the years. One of the best tips that I learned from my mom, and still use for every party that I host, is to label my platters and dishes. I gather all the platters, bowl, serving utensils, pots and pans that I will be using and label them with sticky notes. By doing that, I won’t be scrambling last minute to figure out what goes where and what pot to use.

After the feast comes dessert. In addition to cookies and sfogliatelle, my dad and I have a tradition of baking Italian Cheesecakes on December 23rd. These cheesecakes are different than regular cheesecakes, because they use ricotta and are more dense and less sweet. In the past, we have gone a bit overboard with the cheesecakes and made 3-4 of them. This wouldn’t normally be a problem, but they have to bake, then sit overnight in the oven without opening the door. If I had a GE Café™ Series double oven I would jump for joy when needing to bake our cheesecakes, because I wouldn’t have to worry about needing the oven for something while the cheesecakes are resting.

Feast of the Seven Fishes from LoveandConfections.com

The GE Café™ Series French-Door Oven is on my Christmas wish list. Did you know their refrigerator has a K-Cup brewing system too? What GE Café™ Series of appliances would you want in your kitchen? Also, take a peek at the GE Café™ Pinterest Board for more ideas and holiday tips. Have a good holiday season and I hope you are inspired to take food further and create your own Feast of the Seven Fishes with the power of GE Café appliances.

Until next time,
LOVE & CONFECTIONS!


Insight for this post was provided by GE Cafe™ Series. All opinions are my own.

One-Pot Pasta Party #HolidayPairings

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayPairings #CollectiveBias The following content is intended for readers who are 21 or older.

One-Pot Pastas are an easy approach to holiday entertaining. Even though it is one-pot, every guest can customize their add-ins, so vegetarians, meat-lovers and every body in between will love their dish. Add a great Antipasto display with Pepperidge Farm Crackers, Pepperidge Farm Cookies and a variety of wine to create the perfect party.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings


The holidays are approaching fast and everyone is getting in the spirit. Thanksgiving is just around the corner and quickly after that, Christmas. I love being able to spend time with my girlfriends around the holidays, but since we each have families and other activities, it sometimes becomes difficult to get together.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

I decided to throw a Pasta Party for my friends as a holiday celebration. Growing up, my Mom would prepare a pasta buffet, with different sauces, proteins, and veggies. Then, we would pick and choose what we wanted in our pasta and she would saute it for us. A Pasta Party is great to feed a crowd, and even better that each pasta dish can be personalized.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

Barilla Pronto Pasta made it even easier because I was able to cook the pasta and sauce in one pot and cut my time in half. Barilla Pronto Pasta does not need to wait for the water to boil and there is also no need for draining. With the add-ins prepared in advance, this Pasta Party was a breeze and everyone enjoyed themselves. It comes in 5 delicious shapes – Penne, Spaghetti, Linguini, Rotini and Elbow. I can’t wait to make more one-pot dishes and have so many ideas for easy weeknight meals.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

When hosting a party, I usually have appetizers as well. My Antipasto Tray is always a hit. Genoa Salami, Bocconcini (Mozzarella Pearls), cubed Havarti, Marinated Mushrooms, Marinated Artichoke Hearts and Olives were on this specific tray. You could also use Giardiniera, Roasted Peppers, and a variety of other meats and cheeses. The Pepperidge Farm Cracker Trio is a great accompaniment to the Antipasto Tray, especially since it is a variety of crackers that everyone is sure to love.

Antipasto tips:

  • have a variety, but keep it simple
  • marinated vegetables, meats, seafood and cheeses are good choices
  • appearance and fragrance is important so have a variety of flavors and colors on the plate
  • antipasto plates can be vegetarian too
  • roll or fold sliced meat for an interesting presentation
  • be careful of olives with pits, I prefer pitted olives for my trays
  • pair with Pepperidge Farm Cracker Trio or some crusty Italian bread
  • have fun creating it!
One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

Having a variety of wine on hand is key for a party. For this pasta party, I chose two Constellation Brand Wines – Robert Mondavi Private Selection Pinot Noir and The Dreaming Tree Crush Red Blend. Walmart has a good selection of premium wines at a great price.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

If you are interested in more holiday tips as well as wine tastings, and Barilla and Pepperidge Farm demos at your local Walmart during November and December, visit Simple Entertaining for details and more delicious ideas. Don’t forget to head to Walmart as your go-to place for holiday prep and entertaining. The pasta dishes and mix-in dish sets seen in my photos are from Walmart too, and perfect for parties.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

Dessert cannot be forgotten, and I used Pepperidge Farm Classic Cookie Collection as our end of meal treat. My great-grandmother always had a variety of Pepperidge Farm cookies on hand and every time I have some, it brings back such wonderful memories that I am able to share with family and friends. Since I grew up eating Pepperidge Farm cookies, the variety in the Classic Cookie Collection was the perfect, delicious and easy choice for my holiday party.

One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

I hope you have a great holiday season. Be sure to check out more holiday entertaining ideas on Simple Entertaining. What are your favorite holiday recipes, tips and tricks?
One-Pot Pasta Party from Loveandconfections.com #HolidayPairings

One-Pot Pasta Party
A Love and Confections original recipe
Serves 4-6

One-Pot Pasta Ingredients:
– 1 box Barilla Pronto Penne Pasta
– 3 cups Water
– 1 & 1/2 cups Barilla Traditional Sauce
– Diced Chicken
– Sweet Italian Sausage, sliced
– Roasted Broccoli
– Steamed Sugar Snap Peas
– Sauteed Mushrooms
– Sauteed Zucchini
– Freshly grated Parmesan Cheese

One-Pot Pasta Directions:
1. Prepare the add-ins in advance, so your party is a breeze. Once it is time to make the pasta, place mix-ins in bowls or ramekins, so your guests can easily add them.
2. Following the instructions on the back of the Barilla Pronto Penne Pasta box, place Penne and Water in a 12-inch saucepan and cook on high for 10 minutes.
3. Add in Barilla Traditional Sauce and cook another 1-2 minutes.
4. Have everyone in the party add their mix-ins to each of their dinner bowls, so it’s easier to keep track of who chose what mix-ins. One by one, saute the mix-ins with a portion of prepared pasta, in a small skillet. Place back into each of their bowls for individualized one-pot pasta dishes. Top with Parmesan. Enjoy!

Until next time,
LOVE & CONFECTIONS

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette #GFreePizzaNight

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

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette


Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette is a simple and delicious side dish that is sure to please everyone. The key to the vinaigrette is using fresh basil, which I love to use in my cooking. Pair it with one of Freschetta® Gluten Free Pizzas and you have great meal for any night of the week.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette

We usually have pizza on Friday nights every other week. My family loves all kinds of pizza and toppings. A lot of times, friends come over and we play games or watch movies. While my family is not gluten intolerant, some of my friends are. About 15 million Americans are estimated to have food allergies. It’s always a good idea to have options, so everyone can enjoy themselves and feel comfortable in my home. All gluten-free eaters can enjoy Freschetta® Gluten Free Pizza because it is certified by the Celiac Support Association.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette

I saw Freschetta® Gluten Free Pizza during a recent Publix shopping trip, and decided to try it. We go to Publix at least twice a week, and for our pizza nights, we switch between take-out and bake-your-own pizzas. I love having something alongside the pizza, like a salad. To go along with our Freschetta® Gluten Free Cheese Pizza I made a simple and delicious Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette

To make the salad, slice the cucumbers in 1/4 to 1/2 inch slices, then quarter each slice. Take grape tomatoes and yellow grape tomatoes and cut them in half. I love the two different colors of tomatoes in the salad. Place everything in a medium bowl and grab a measuring cup to make the vinaigrette. Gather all the ingredients for the vinaigrette and whisk together in the measuring cup. Lightly dress and toss the salad. There will be extra vinaigrette for you to enjoy throughout the week.

Freschetta® Gluten Free Pizza is available in two flavors – Cheese Medley and Signature Pepperoni – as well as two different sizes, so it is easy to keep your freezer stocked if you happen to have a gluten-free guest show up.

Don’t forget to grab your digital coupon from 8/16-9/06 to save $1.50 on 2 Freschetta® Gluten Free Pizzas. What are your favorite sides to have with pizza? Be sure to check out more delicious pizza ideas from Freschetta here. I’d love to hear your favorite!

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette
Vinaigrette recipe adapted from Southern Living via All Recipes

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette Ingredients:
– 1 large Cucumber, sliced and quartered
– 3/4 cup Grape Tomatoes, halved
– 3/4 cup Yellow Grape Tomatoes, halved
– 1/4 cup Balsamic Vinegar
– 2 tablespoons chopped fresh Basil
– 2 tablespoons freshly squeezed Lemon Juice
– 1 tablespoon Dijon Mustard
– 1 teaspoon Sugar
– 1 teaspoon minced Garlic
– 1/2 teaspoon Salt
– 1/2 teaspoon Pepper
– 1/3 cup Canola or Vegetable Oil

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette Directions:
1. Place Cucumber and Tomatoes in a medium bowl.
2. In a measuring cup, whisk together the Vinegar, Basil, Lemon Juice, Mustard, Sugar, Garlic, Salt and Pepper. Slowly drizzle in the Oil while whisking, to combine. Lightly dress the veggies and toss to combine. Refrigerate for 30 minutes, then serve. Leftover dressing is good for 5 days in the refrigerator.

Until next time,
LOVE & CONFECTIONS!

#BrunchWeek 2015 Brunch Round-Up

#BrunchWeek is over and I had a great time. Thank you to the all the bloggers that participated and all your wonderful recipes! #BrunchWeek would not be a success without you! Also a very big ‘thank you’ to my co-hostess Shaina from Take A Bite Out Of Boca!

Here is the complete list from the 2015 #BrunchWeek Bloggers! 
Happy Mother’s Day and Happy Brunching!

Blueberry Sangria from Love and Confections.
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.
Grape Mojito from The Spiffy Cookie.
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.
Mocha Frappe from The Redhead Baker.
Almond Champagne Mimosa from {i love} my disorganized life

Crab Cake Eggs Benedict from The Redhead Baker.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.
Build Your Own Benedicts from A Day in the Life on the Farm.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Maple Cinnamon Scones from Pink Cake Plate
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner

Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.
Harissa Chorizo Hash from greens & chocolate.
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Oat-Chata from Culinary Adventures with Camilla.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Papas con Chorizo from Sew You Think You Can Cook.
Kinpura Gobo from Culinary Adventures with Camilla.
Carrot Salad from My Catholic Kitchen.
Chilled Strawberry Soup from The Suburban Soapbox
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.
Italian Carrot Salad from {i love} my disorganized life

Lemon Bars from Chelsea’s Messy Apron.
Whiskey Walnut Tart from Love and Confections.
Nutty Banana Bread from Take A Bite Out Of Boca.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Raspberry Oatmeal Bars from My Catholic Kitchen.
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Until next time,
LOVE & CONFECTIONS!

Lemon Ricotta Bundt Cake #BundtBakers

Lemon Ricotta Bundt Cake is full of tart, tasty lemon flavor. A dusting of powdered sugar tops this delicious cake that is garnished with lemon slices and fresh mint.

Lemon Ricotta Bundt Cake from LoveandConfections.com


Yay! I am back at #BundtBakers. It has been a while since my last bundt cake. My schedule had been crazy and #ToddlerLnC keeps me very busy. I am so happy that this month’s bundt flavor is lemon. It’s such a bright, Summery flavor. Lemon curd is one of my absolute favorite things to create from lemons, especially when I pair it with delicious Blueberry Sauce for my Lemon Blueberry Crepe. I also use lemon curd to make ice cream, which is incredible!

Lemon Ricotta Bundt Cake from LoveandConfections.com

I try to go to the Farmer’s Market as often as I can. I brought home eggplants, zucchinis, and lots of lemons and limes from my recent trip. I use lemons in cooking, baking and cocktail-making. Homemade Limoncello is on my baking ‘bucket list’, and I have a few ideas for Lemon Layer Cakes as well.

Lemon Ricotta Bundt Cake from LoveandConfections.com

This Lemon Ricotta Cake is not as dense as a pound cake, but heavier than a chiffon cake. I prefer cakes that are a little lighter and more moist, so I will probably re-make this one, with changes, in the future. I decided to top it with a simple dusting of powdered sugar. While I do love frosting and glazes, I thought the powdered sugar would be a nice touch to this month’s cake. You can garnish it however you like. I chose to add some lemon slices and fresh mint. I hope you enjoy a slice.

Lemon Ricotta Bundt Cake from LoveandConfections.com

Lemon Ricotta Bundt Cake
Adapted from Familystyle Food
Click here for a printable recipe

Lemon Ricotta Bundt Cake Ingredients:
– 2 & 1/3 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1 teaspoon Salt
– 3 large Eggs, room temperature
– 1 & 1/4 cups Granulated Sugar
– 1/2 cup Extra Virgin Olive Oil
– Zest from 3 Lemons, Juice from 1 Lemon
– 1 cup Whole Milk Ricotta Cheese
– 2 teaspoons Vanilla Extract
– Powdered Sugar for dusting (optional)
– Lemons and Mint for garnish (optional)

Lemon Ricotta Bundt Cake Directions:
1. Heat oven to 350F. Generously spray your bundt pan with baking spray and set aside.
2. Sift the Flour, Baking Powder and Salt together into a bowl and set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the eggs to break them up. Add in the Olive Oil, Sugar and Lemon Juice and beat until combined. Add in the Ricotta, Lemon Zest and Vanilla Extract and beat until combined.
4. Slowly add the Flour mixture in while on low speed and incorporate. Once mixed, scrape around the sides and bottom with a spatula to insure that everything is mixed properly, then  pour into prepared bundt pan.
5. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then invert onto you serving plate to cool completely. Once cool, dust with Powdered Sugar and garnish with Lemon Slices and Mint. Enjoy!

Until next time,
LOVE & CONFECTIONS!

 Here is this month’s Lemon-Flavored Bundt Cakes, hosted by Anne of From My Sweet Heart

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Caramel Apple Cider Punch

Sip your way to goodness with a Caramel Apple Cider Punch that everyone can enjoy! A refreshing sparkling apple cider drink is perfect for back-to-school and fall gatherings!

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

Caramel Apple Cider Punch

 

…

Read More