Key Lime Pie Pancakes are the perfect end-of-Summer breakfast.

Homemade Pancakes:

Key lime is my favorite dessert flavor, and pancakes are the perfect vessel for great key lime pie flavor. Graham cracker crumbs and lime zest give the pancakes great texture and taste. I opted to add in 1/2 teaspoon of key lime extract, but if you don’t have the extract, it can be left out and tastes just as good.

Sometimes key limes are hard to find in the store, so I used regular Persian limes for my zest. The key is the key lime juice, and my go-to brand is Nellie and Joe’s. Key lime juice can usually be found in the juice aisle of the grocery store.

Pancake Toppings:

The pancakes alone are slightly tart from the lime zest and juice, so a sweeter topping balances them out perfectly. I topped the pancakes with a small drizzle of sweetened condensed milk – for that creamy key lime pie flavor, maple syrup, a dollop of whipped cream, and graham cracker crumbs.

Here are some other favorite homemade pancake recipes: Orange Buttermilk Pancakes with Strawberry Sauce, Banana Nut Bread Buttermilk Pancakes, and Homemade Gingerbread Pancakes. I usually make extra pancakes and freeze for easy school morning breakfasts. Place pancakes onto a flat sheet tray and pop into the freezer for an hour or two. Once frozen, pack into a zip-top bag. Reheat in the microwave, oven, or toaster oven.

Tools, Tips & Tricks:

• I love using an electric griddle when making pancakes. More surface are and less time cooking for a crowd!
• Here is a list of my favorite kitchen tools, including my favorite microplane zester
• Remember to only use the zest and not the white bitter pith
• Check out my no-churn ice cream recipes to use leftover sweetened condensed milk.
• Here is a list of all my key lime recipes.

Print

Key Lime Pie Pancakes

Servings 16 pancakes

Ingredients

• 1¼ cups all-purpose flour
• ¼ cup graham cracker crumbs
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar
• zest from 1 lime
• ¾ cup milk
• 2 tablespoons key lime juice
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon key lime extract (optional)
• top with sweetened condensed milk, maple syrup, whipped cream and graham cracker crumbs

Instructions

• In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, sugar, and lime zest. In a small bowl or measuring cup, combine milk and key lime juice. Let sit for 2 minutes
• Add eggs, vanilla, milk, and optional key lime extract to dry ingredients and whisk to combine. Let sit for 5 minutes.
• Prepare griddle, preferably with shortening. Whisk batter before cooking. Using ladle or measure roughly 3-4 tablespoons batter, pour batter onto griddle and cook pancakes, turning once bubbles form on the top. Serve warm with sweetened condensed milk, maple syrup, whipped cream and graham cracker crumbs

We are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long bloggers will be sharing 30+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.

Drink Recipes
Frozen Hot Chocolate by Family Around the Table

Breakfast Recipes
Cinnamon Raisin French Toast Casserole by Making Miracles
Key Lime Pie Pancakes by Love & Confections

Drink Recipes
Fruit Bomb Smoothies by Our Good Life

Dessert Recipes
Fluffernutter Bites by A Kitchen Hoor’s Adventures

The post Key Lime Pie Pancakes appeared first on Love and Confections.

Caramelized Pineapple adds delicious flavor to the no-churn ice cream. Top it with salted caramel for a perfect salty-sweet combination everyone will love.

No-churn ice cream base:

No-churn ice cream is a dream to work with. The base is sweetened condensed milk and heavy whipping cream – the rest is up to you. With ice cream, flavor combinations are limited only by your imagination. My all-time favorite flavor is No-Churn Cheesecake Ice Cream, although I also make a delicious No-Churn Blueberry Cobbler Ice Cream.

Caramelized pineapple:

I opted to caramelize the pineapple for my pineapple no-churn ice cream. It creates such a great flavor. I normally use light brown sugar in my baking, but dark brown sugar gives it a little bit more caramel-molasses flavor. If you only have light brown sugar, use that instead.

You can use the same method of cooking pineapple and brown sugar with pineapple chunks or rings. Caramelized pineapple chunks is a perfect ice cream topping. Grilling pineapple is also a good way to caramelize it. Simply dip the pineapple in brown sugar and grill. The sugar caramelizes and makes beautiful grill marks. Caramelized pineapple can also be used for savory dishes – like chicken or shrimp.

Print

Caramelized Pineapple No-Churn Ice Cream

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill time 1 day day

Servings 8

Ingredients

Caramelized Pineapple

• crushed pineapple, drained, reserving 2 teaspoons
• ½ cup dark brown sugar

No-Churn Ice Cream

• 14 ounces sweetened condensed milk
• 2 cups heavy whipping cream
• caramelized pineapple
• salted caramel, optional

Instructions

Caramelized Pineapple

• In medium skillet, combine crushed pineapple, 2 teaspoons juice, and brown sugar. Cook on medium for 5-7 minutes, stirring frequently, until liquid reduces and pineapple is caramelized.
• Cool to room temperature, preferably chill for 10 minutes.

No-Churn Ice Cream

• Prior to making ice cream, place loaf pan and medium metal mixing bowl, or bowl of your stand mixer and whip attachment, into refrigerator to chill.
• In large bowl, combine sweetened condensed milk and caramelized pineapple. Set aside.
• In chilled medium bowl, or bowl of stand mixer, whip heavy cream to stiff peaks. Fold into pineapple mixture.
• Place half into loaf pan. Drizzle with salted caramel and swirl together. Repeat with remaining ice cream mixture. Drizzle with salted caramel and swirl again.
• Cover with plastic wrap and freeze 10-12 hours. Serve with warm salted caramel.

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• Caramelized Pineapple No-Churn Ice Cream from Love and Confections
• Chocolate Covered Frozen Strawberries from Our Sutton Place
• Coffee Panna Cotta from Pastry Chef Online
• Strawberry Margarita Popsicles from Cheese Curd In Paradise
• Pineapple-Orange Sherbet Popsicles from Palatable Pastime
• Strawberry Rhubarb Ice Pops from Jolene’s Recipe Journal

Summertime Pies:

• Mason Jar Lid Cherry Cheesecake Pies from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

• Southern Pineapple Sunshine Cake from Big Bear’s Wife
• Strawberries and Cream Cupcakes from Hezzi-D’s Books and Cooks
• Strawberry Pound Cake from Savory Experiments
• Blueberry Lemon Dump Cake from Sweet ReciPEAs
• Key Lime Sheet Cake from It’s Shanaka

No Bake Treats:

• Fruity Watermelon Pizza from Bloggetti

Baked Desserts:

• Chocolate Chess Pie from Back To My Southern Roots
• Bourbon Peach Empanadas from A Kitchen Hoor’s Adventures
• Rhubarb Thumbprints from A Day in the Life on the Farm

Summer Treats:

• Easy Caramel Banana Sauce from Cindy’s Recipes and Writings

The post Caramelized Pineapple No-Churn Ice Cream appeared first on Love and Confections.

Key Lime Pie Milkshakes is a delightful combination of two delicious desserts! Enjoy the classic flavors of key lime and condensed milk in a frozen treat.

Key Lime Pie:

Key Lime is one of my favorite flavors. I already have ice cream and poke cake on the blog. Pretty much every family in Florida has a recipe for key lime pie, and many South Floridian restaurants claim to have the best key lime pie, or claim to have the most authentic favorite dessert. Regardless of who created it, key lime pie is the quintessential flavor of Florida, specifically the Florida Keys. 

Fans of key lime pies are always debating recipes: graham or pastry crust? meringue, whipped cream or no topping? Uncooked or cooked filling? Frozen or refrigerated? In any case, most Floridians agree that the famous pie is made without green food coloring, only using the authentic pale yellow of the key lime juice.

Other uses for sweetened condensed milk:

This recipe only uses 1/4 cup from a can. While you may want to eliminate it altogether, it is the quintessential flavor of key lime pies. Here are a few options for the remainder of the can:

• Sweeten your coffee and tea by adding a spoonful or two
• Make dulce de leche
• Add to a no-churn ice cream
• Drizzle onto fruit
• Make Coconut Macaroons
• Combine with whipped topping and cream cheese for a cheesecake dip for cookies and fruit
• Add to Slow Cooker Hot Chocolate

Print

Easy Key Lime Pie Milkshake

Prep Time 15 minutes minutes

Servings 2

Ingredients

Rim

• sweetened condensed milk
• graham cracker crumbs

Milkshake

• ½ cup heavy cream
• ½ cup milk
• ½ cup sweetened condensed milk
• ¼ cup key lime juice
• ¼ cup graham cracker crumbs
• 3 cups vanilla ice cream

Garnish

• whipped cream or whipped topping
• graham cracker crumbs
• graham cracker pieces
• key lime zest

Instructions

Rim

• Place a few tablespoons of sweetened condensed milk into a small dish with a rim. Place graham cracker crumbs in a small dish with a rim. Place the rim of the glass into the sweetened condensed milk, then the crumbs. Place glasses in freezer until ready to use.

Milkshake

• Place all ingredients into high-powered blender and combine. Divide between glasses. Garnish with whipped cream, graham cracker crumbs, graham cracker pieces and lime zest

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!  

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear’s Wife 
• Tropical Icebox Cake from A Kitchen Hoor’s Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections
• Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Slab Strawberry Shortcake from Cheese Curd In Paradise
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings

No Bake Treats:

• Orange Creamsicle Fruit Dip from Sweet Beginnings
• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
• No Bake Birthday Cake Bites from It’s Shanaka

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S’mores Creme Brulee from Jolene’s Recipe Journal
• Mini Cherry Pies from Our Sutton Place

The post Easy Key Lime Pie Milkshakes appeared first on Love and Confections.

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.

Holiday cocktails are a surefire way to spice up any party. With simple ingredients, you can become the bartender and create a memorable affair with flair. White cranberry juice, spicy ginger beer, freshly squeezed lime juice, and vodka come together for a seasonal favorite and twist on the classic Moscow Mule.

White Cranberry Moscow Mule:

Moscow Mules are one of my favorite cocktails when out with friends. I love a variety, and different flavored mules for the seasons are always a welcome treat. In the Spring and Summer, Guava Moscow Mules and Berry Basil Mules are refreshing. Pumpkin Pie Moscow Mules hold a special place in my heart because Fall is my favorite season. Winter wouldn’t be complete without it’s own version, and this White Cranberry Moscow Mule will carry you through the season.

Don’t skimp on the garnishes. We eat and drink with our eyes first. Have plenty of fresh cranberries, lime slices or wedges, and mint or rosemary available for the drinks. You can even use the rosemary as a make-shift skewer for the cranberries. Crushed ice is traditional when crafting mules, but feel free to change it up and use regular ice cubes.

Tips, Tricks and Tools:

• Moscow Mules are traditionally made in copper mugs.
• Quality ginger beer is key, and I love Fever-Tree flavor the best.
• If your store doesn’t carry white cranberry juice, you can always substitute cranberry, cran-raspberry, or pink cranberry juice instead.
• If you like your mules on the sweeter side, you can add a small amount of simple syrup to the mixture as well.

Print

White Cranberry Moscow Mule

Servings 1 mule

Ingredients

• 2 ounces vodka
• 4 ounces white cranberry juice
• 1 ounce Freshly squeezed lime juice
• ginger beer
• crushed ice
• cranberries, lime wedges, rosemary and mint for garnish

Instructions

• Fill copper mugs or glasses with ice. (crushed is traditional). Add vodka, juice, and lime juice to mug. Top with ginger beer and stir gently. Garnish with cranberries, lime wedges, and either rosemary or mint. This recipe is intended for individuals ages 21 & up. Please drink responsibly.
  
  

Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:
White Cranberry Moscow Mule from Love and Confections

Christmas Breakfasts:
Sugarplum Pinwheels from Palatable Pastime

Christmas Pastries and Desserts:
Cake Mix Crinkle Cookies from A Kitchen Hoor’s Adventures
Candy Cane Rice Krispies Treats from Hezzi-D’s Books and Cooks
Caramel Gingerbread Cupcakes from Jolene’s Recipe Journal
Chocolate Pecan Walnut Pie from Triple Chocolate Kitchen
Dark Chocolate Peppermint Bread from Sweet Beginnings
Powdered Sugar Pound Cake with Pecans from Shockingly Delicious
Red Velvet Crinkle Cookies from Blogghetti
Snow Globe Cake from The Redhead Baker

Christmas Candies:
Chocolate Saltine Cracker Toffee from Cheese Curd In Paradise
Christmas Snack Mix from Katie’s Cucina
Gingerbread Truffles from Daily Dish Recipes

The post White Cranberry Moscow Mule appeared first on Love and Confections.

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

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

I have known about the Mexican Dia de Los Muertos holiday for a while, but never appreciated it’s meaning and beauty until watching Disney’s Coco. The vibrant colors and significance of the day is beautiful, and I tried to capture that lively essence in this Sugar Skull Layer Cake.

Sugar Skull Layer Cake:

I used this chocolate cake recipe from Liv for Cake. She makes the most gorgeous cakes and I have used a few of her recipes before. It is such a rich, moist and flavorful chocolate cake. For this cake, just like the recipe, I used 3 6-inch cake pans. I like making 6-inch cakes because there is just the right amount of cake for my friends and family.

Chocolate cake is a family favorite, and this recipe contains 3/4 cup strong coffee. For those that don’t drink coffee on a regular basis, you will definitely be able to notice it. Coffee enhances the chocolate flavor, and I love adding it to chocolate cakes.

Vanilla and Chocolate Buttercream:

Two different buttercream recipes are in this cake. I made a full batch of my vanilla almond buttercream and a half batch of my chocolate buttercream. Vanilla almond buttercream is the filling between the layers and the crumb coat. Then it is used in both the main frosting portion, and separated and colored for all the rosettes and piped marigolds. I am in no way a buttercream flower expert. I have lots of practice ahead of me to be good, but a couple Youtube videos later, I attempted the marigolds. They are a good start and a flower that I will continue to practice.

The chocolate buttercream is essential because it is easier to dye it black with little gel color, than start with a base of while and use a lot of black food coloring. I used to do that – start with a base of white – and it was way too much gel coloring. Starting with chocolate as a base is great for those darker colors like black and maroon.

Sprinkles and Decorations:

Sweets & Treats is my go-to sprinkle Heaven! They seriously have the cutest sprinkle mixes. I used their Monster Mash sprinkle mix for my Purple Velvet Halloween Layer Cake last year. I created my own sprinkles for this cake from a number of Sweets & Treats sprinkles. I used the Rainbow Brite sprinkle mix and added in black, lime, and purple jimmies for my own Dia de Los Muertos sprinkle mix. Sweets & Treats also has a Sugar Skull sprinkle mix, but it had a bit more white and pink than I wanted.

The marshmallow sugar skulls on top were from Treat Street. I based the buttercream rosette colors off of them. I wanted a bright and vibrant assortment, and the skulls are the perfect cake topper.

Tools, Tips and Tricks for Sugar Skull Layer Cake:

• Here are some of my favorite piping tips, including the 8B, 1M, 18, 2D, 104, and the 59 which I used for the marigolds here
• Acrylic cake disks help make even sides easy. I have both the 6.25 cake disks and 8.25 cake disks for my cakes.
• I use a rotating cake stand when frosting my cakes, along with a decorating comb for both straight and striped sides.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Chocolate Candy Witch Cauldrons from Big Bear’s Wife
• Candy Corn Fudge from Fake Ginger
• Candy Corn Layer Cake from Hezzi-D’s Books and Cooks
• Candy Corn Cookie Bars from 4 Sons R Us
• Halloween Potato Eyes from Pastry Chef Online
• Monster Munch Chex Party Mix from I am a Honey Bee
• Gluten Free Chocolate Monster Cookies from Frugal & Fit
• Caramel Sprinkle Baked Donuts from Cookaholic Wife
• Ghostly Popcorn Balls from Our Good Life
• Hocus Pocus Spell Book Brownies from Cheese Curd In Paradise
• Mummy Cake Pops from Jen Around the World
• Zombie Chocolate Donuts from Kelly Lynn’s Sweets and Treats
• Black Cauldron Bubbly Cupcakes from Daily Dish Recipes
• Boolicious Caramel Chocolate Covered Fruit from Everyday Eileen
• Jack-o-Lantern Candy Bark from Sweet Beginnings
• Caramel Apple Blossoms from For the Love of Food
• Monster Marshmallows from Shockingly Delicious
• Halloween Muddy Buddies from Back To My Southern Roots
• Mummy Crinkle Cookies from Creative Southern Home
• Sally’s Sugar Cookies from The Spiffy Cookie
• Eyeball Thumbprint Cookies from A Kitchen Hoor’s Adventures
• Eye of Newt Halloween Wands from Who Needs A Cape?
• Halloween Brownie Pudding Parfait from Desserts Required
• Halloween No Bake Cheesecake from Lemon Blossoms
• Halloween Dipped Ice Cream Cones from West Via Midwest
• Pumpkin Soup with Savory Spices and Roasted Pumpkin Seeds from Nancie’s Table
• Halloween Stuffed Chocolate Whoopie Pies from Karen’s Kitchen Stories
• Death by Chocolate Dessert Ball from Strawberry Blondie Kitchen
• Jack o Lantern Bundt Cake from The Redhead Baker
• Frankenstein Cupcake Cake from Jonesin’ For Taste
• Chocolate Truffle Pumpkin Spider Cake from Sweet ReciPEAs
• Spooky Sprinkled Brownies from The Beard and The Baker
• Halloween Candy Charcuterie Board from Pint Sized Baker
• Halloween Monster Buttermilk Pancakes from Katie’s Cucina
• Sugar Skull Layer Cake from Love and Confections
• Mummy Meringue Pops from My Sweet Zepol
• Halloween Hidden Bat Loaf Cat from Savory Moments
• Vegan Halloween Cookies & Cream Fault Line Cake from The Baking Fairy
• Halloween Corn Chip Dessert Bars from Intelligent Domestications
• Oogie Boogie Meringue Cupcakes from A Blender Mom
• Smores Ghost Brownies from Books n’ Cooks

Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 2nd annual #HalloweenTreatsWeek event we have 41 fantastically talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 160 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away a “Dinner and Dessert Set” – ONE 6-Quart Cook & Carry Programmable Slow Cooker, a Pyrex mixing bowl set plus some fun Dixie Crystals items like a Dixie Crystal Apron and Cookbook!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including 4oz Adams Best, 1.5 oz Peppermint, 1.5oz Almond, 1 bottle vanilla cinnamon sugar, 1 bottle pumpkin pie spice

Prize #3

Prize #3 —Wilton is giving away a Texturra 7-Piece Bakeware Set

Prize #4

Prize #4 — Sweets and Treats Shop is giving away a large baking box of goodies! Sweets and Treats will send one lucky winner a large assortment of sprinkles and lines and other samples of their products!

Prize #5

Prize #5 — Treat Street USA is giving away a set of Holiday Treat Decorations (1 Gummy Assortment, 1 Marshmallow Snowman, 1 Toy Solider and 1 Gingerbread Men)

Prize #6

Prize # 6– Litehouseis giving away the following: 1 Litehouse® Honeycrisp Apple Cider, 1 Litehouse® Old Fashioned Caramel, 1 Litehouse® Pumpkin Spice Caramel, 1 Litehouse® Butterscotch Caramel & 1 Litehouse® Chocolate Dip, Snack Packs

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 7th – October 13th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

Disclaimer:

These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

The post Sugar Skull Layer Cake #HalloweenTreatsWeek appeared first on Love and Confections.

Pumpkin Red Sangria is the perfect cocktail for the holiday season. Real pumpkin, pumpkin pie syrup, and apple cider combine with fruit and your favorite red wine for a festive and delicious Fall sangria.

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

I am all about fun and festive cocktail, and this Pumpkin Red Sangria is such a good party drink. Whether enjoying a night with the girlfriends, Fall block party, hosting Thanksgiving, or spending a romantic evening with your significant other, Pumpkin Red Sangria is a drink for every occasion.

Sangria is very easy to throw together, as long as you have the ingredients ahead of time. Traditional sangria recipes suggest brandy, but the liquor can be interchangeable. Options like rum, Grand Marnier, or other liquor are also used in sangria.

Best fruit for sangria:

Numerous sangria recipes suggest apples and citrus. I like to choose my fruit based on the wine and flavor profile. For the Pumpkin Red Sangria, apple and oranges were the main fruit, along with pomegranate arils, or seeds. White sangria is great with citrus, like oranges, lemons, limes, grapefruit, and blood oranges. Berries are often used in red sangria. I love to use seasonal fruit, and it’s fun to mix and match, and make your own delicious combinations. Blueberry Sangria is a great version for Spring and Summer. Spiced Apple Cider Sangria is another great drink for the Fall and Winter months.

Whichever fruit you choose, do not cut or prepare it until you are ready to mix the sangria. Apples brown when exposed to oxygen, and the last thing you want is brown apples in your beautiful sangria. Frozen fruit is also a good addition, because it is already in bite-sized pieces, and will cool your sangria without watering it down with ice.

Make ahead sangria:

Letting the sangria rest overnight is key. Most sangria recipes call for minimum a few hours, but preferably overnight. The fruit infuses into the wine, and the juices sweeten the drink. Sangria gets better as it sits. When preparing this sangria, everything is mixed together in the pitcher and refrigerated. Because of the pumpkin puree, you will need to stir it again before serving, to ensure it is combined.

This sangria was extremely easy to make, especially because I didn’t have to cook a simple syrup and wait for it to cool. Torani Pumpkin Pie Syrup gives just the right amount of spice and sweetness.

Tips, Tricks, and Tools for Pumpkin Red Sangria:

• I love entertaining and hosting parties, and have a whole section on Amazon dedicated to entertaining
• Prepare the sangria a day before needed, to let all the flavors blend.
• I chose a red blend for this sangria as I didn’t want it too sweet or too dry. Feel free to adjust the wine to your palate.
• I always have glass pitchers ready for party drinks, as well as fun glassware for cocktails.

Print

Pumpkin Red Sangria

Prep Time 10 minutes minutes

Chill Time 16 hours hours

Servings 4

Ingredients

• 1/4 cup canned pumpkin, not pumpkin pie filling
• 3/4 cup Torani Pumpkin Pie Syrup
• 1 1/2 cups apple cider
• 1/2 cup Grand Marnier
• 750ml red wine
• 1 granny smith apple, diced
• 2 pink lady or honeycrisp apples, diced
• 1 orange, sliced in wedges
• apple slices, pomegranate seeds and cinnamon sticks for garnish

Instructions

• In a large pitcher, stir together pumpkin puree, pumpkin pie syrup, apple cider and Grand Marnier. Add in wine and fruit, cover with lid or plastic wrap, then refrigerate overnight. Serve over ice and garnish with apple slices, pomegranate seeds, and cinnamon sticks.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
Easy Pumpkin Frappuccino from The Bitter Side of Sweet
Pumpkin Bubble Milk Tea from Daily Dish Recipes
Pumpkin Pie Milkshake from Seduction In The Kitchen
Pumpkin Pie Smoothie from Sweet Beginnings
Pumpkin Spice Red Sangria from Love & Confections
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Overnight Pumpkin French Toast with Pecan Praline Topping from Food Above Gold
Pumpkin Granola from It Bakes Me Happy
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Waffles from 4 Sons R Us
Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen

Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise

Pumpkin Desserts:
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

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No-Churn Cheesecake Ice Cream will become your new, favorite ice cream. Homemade graham cracker crust pieces make this easy ice cream over the top!

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

No-Churn Cheesecake Ice Cream is one of my new favorite ice creams – quite possibly the best one I have made ever! That says a lot, because I love making ice cream. My Key Lime Pie Ice Cream, Root Beer Float Ice Cream, and Vanilla Bean Ice Cream are among the top, but this No-Churn Cheesecake Ice Cream has edged them out.

Graham Cracker Crust:

My favorite part of any pie or cheesecake is the graham cracker crust. I love a crunchy crust paired with cheesecake or pudding pie, and graham cracker is so easy to make. I used honey graham crackers, but you can also use flavored graham crackers or Nilla wafers too. The crust needs to be made first, so it can cool. I guarantee you will want to snack on the pieces, like we did. I might just make a crust for snacking one day.

No-Churn Cheesecake Ice Cream:

No-churn ice creams are incredibly easy to make. While I love using my Kitchenaid Ice Cream maker, this ice cream is a breeze to make and I don’t have to worry about having my attachment bowl pre-frozen. Vanilla bean paste makes a ton of difference in this recipe, and I love seeing the little vanilla seeds flecked throughout the ice cream.

Half of this ice cream was gobbled up as soon as it was ready. I am definitely going to be making a lot more of this recipe in the near future. Even my mom, who isn’t a fan of cheesecake, said this was the best ice cream I have ever made.

Tools, Tips & Tricks:

• You can find my favorite whisks and spatulas in my Amazon shop
• Make sure your heavy cream, bowl and whisk are very cold before whipping.
• Here are a few of my favorite ice cream storage containers.
• Use quin sprinkles to avoid bleed, or regular sprinkles if making and serving immediately
• Freeze ice cream for at least 24 hours.

Print

No-Churn Cheesecake Ice Cream

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Freezing Time 1 day day

Servings 8

Ingredients

Graham Cracker Crust

• 8 full size honey graham crackers
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 4 tablespoons unsalted butter

No-Churn Cheesecake Ice Cream

• 8 ounces cream cheese, softened
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 14 ounces sweetened condensed milk
• 1 tablespoon Taylor & Colledge Vanilla Bean Paste
• 2 cups heavy whipping cream

Instructions

Graham Cracker Crust

• Heat oven to 350F. Prepare sheet pan with parchment paper. Melt butter and set aside. In food processor, pulse graham crackers and sugar until crumbs. Slowly drizzle in the melted butter and pulse until is thoroughly mixed.
• Pour mixture onto sheet tray and use the back of a large measuring cup to flatten into a rectangular shape. Bake for 8 minutes, or right before edges start to brown. Cool and cut or break into bite-sized pieces and set aside.

No-Churn Cheesecake Ice Cream

• In a large bowl using a hand blender, or in bowl of stand mixer, beat cream cheese and sugar until fluffy. Add in sweetened condensed milk and vanilla bean paste, and mix to combine.
• In separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture 1/3 at a time.
• Add 2/3 of the graham cracker crust pieces and fold into ice cream. Pour half of ice cream into standard loaf pan. Sprinkle half of remaining crust onto ice cream. Add remaining ice cream, then remaining crust pieces. Freeze for 24 hours (cover with plastic wrap or parchment after 4 hours).

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Pancake Tacos from A Kitchen Hoor’s Adventures

Back to School Snacks:
Cookie Monster Muddy Buddies from The Redhead Baker

Back to School Desserts:
Candied Lemon Cupcakes from Culinary Adventures with Camilla
No-Churn Cheesecake Ice Cream from Love and Confections

Back to School Drinks:
Caramel Apple Mocktail for the Kiddos! from Jen Around the World

The post No-Churn Cheesecake Ice Cream appeared first on Love and Confections.

School mornings just got an upgrade with Orange Buttermilk Pancakes and homemade Strawberry Sauce! These pancakes are perfect for weekend brunches too!

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

Sometimes school mornings here can be quite rushed, but a delicious breakfast is the best way to start the day off right. This is a fun and colorful breakfast for any morning, and especially great on the weekends for brunch, too!

Orange Buttermilk Pancakes:

Orange zest and orange juice are a delicious enhancement to these pancakes. The Little decided she was going to help me in the kitchen, making these Orange Buttermilk Pancakes. She helped measure ingredients, place them in the bowl and whisk together. She loves cooking, and it helps with what she eats too. If she makes it, she ultimately will eat it, so we try and get her cooking and baking often, as well as growing herbs in the garden.

In addition to the orange zest, I also added Taylor & Colledge Vanilla Bean Paste. I love seeing little vanilla seeds throughout my baked goods, and it makes these Orange Buttermilk Pancakes more special. Some other favorite pancake recipes are my Banana Nut Bread Buttermilk Pancakes and Homemade Gingerbread Pancakes.

These pancakes were a delicious lunch after I finished the photographs. I also froze the leftovers for an easy school morning breakfast. When freezing pancakes, place them flat onto a sheet tray and into the freezer. Once frozen, pack into a zip-top bag. Reheat either in the microwave, oven, or toaster oven.

Homemade Strawberry Sauce:

We pick pounds of fresh Florida strawberries in the beginning of the year. Along with using them for recipes like, Strawberry Frose, Key Lime Strawberry Poke Cake, and Chocolate Covered Strawberry Bars. I always freeze a couple bags to use throughout the year.

This strawberry sauce is so easy to make and I love having it on hand for not only pancakes, but also other desserts. For example, we all enjoyed some of this sauce on top of vanilla bean ice cream. It is also great in smoothies, as a topping for angel food cake, and spread on toast. We are definitely a strawberry-loving household, and along with oranges in these Orange Buttermilk Pancakes with Strawberry Sauce give us a good amount of vitamin C.

Tools, Tips & Tricks:

• I love using an electric griddle when making pancakes. More surface are and less time cooking for a crowd!
• Here is a list of my favorite kitchen tools, including my favorite microplane zester
• If you don’t have buttermilk, add 2 teaspoons lemon juice to 3/4 cup regular cows milk
• Remember to only use the zest and not the white bitter pith
• The strawberry sauce is also great for ice cream sundaes, smoothies, and topping angel food cake

Print

Orange Buttermilk Pancakes with Strawberry Sauce

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 16 pancakes

Ingredients

Orange Buttermilk Pancakes

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
• 2 large eggs
• 1 teaspoon Taylor & Colledge Vanilla Bean Paste
• zest from 1 large navel orange
• 3/4 cup buttermilk
• 1/4 cup orange juice

Orange Strawberry Sauce

• 1 pound sliced strawberries, fresh or frozen
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons orange zest
• 1 tablespoon orange juice

Instructions

Orange Buttermilk Pancakes

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar to combine. Add in eggs, vanilla bean paste, zest, buttermilk, and orange juice, and whisk to combine. Let sit for 5 minutes.
  
• Prepare griddle, preferably with shortening. Whisk batter before cooking. Using ladle or measure roughly 3-4 tablespoons batter, pour batter onto griddle and cook pancakes, turning once bubbles form on the top. Serve warm with strawberry sauce
  
  

Orange Strawberry Sauce

• Combine all ingredients into a small saucepan. Cook on medium low for 15 minutes, stirring occasionally. If needed, use potato masher to roughly break apart strawberries.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Easy Breakfast Quesadillas from Simple and Savory
Orange Buttermilk Pancakes with Strawberry Sauce from Love and Confections
S’mores Breakfast Pastries from Family Around the Table

Back to School Snacks:
Carrot Cake Energy Balls from Frugal & Fit
No-Bake Caramel & Toffee Rice Crispy Treats from Hardly A Goddess
Unicorn Poop Snack Mix from The Beard and The Baker
Vanilla Bean Frozen Yogurt Drops from Tara’s Multicultural Table

Back to School Desserts:
Brownie Cookies with Mascarpone Frosting from My Sweet Zepol
Chocolate Dipped ABC 123 Chocolate Chip Cookies from Big Bear’s Wife
Easy Peanut Butter Cereal Bars from A Kitchen Hoor’s Adventures
Maple No Bake Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
School Colors Cupcakes from The Redhead Baker
Streusel Coffee Cake from Jolene’s Recipe Journal

Back to School Drinks:
Apple, Vanilla Bean, and Caramel Smoothie from Our Good Life
Caramel Apple Chai Latte from Comfortably Domestic
Caramel Apple Smoothie from Home Sweet Homestead
Hot Caramel Apple Cream from Daily Recipes
Hot Caramel Apple Cider from Culinary Adventures with Camilla
Pre Workout Caramel Apple Smoothie from A Day in the Life on the Farm

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

The post Orange Buttermilk Pancakes with Strawberry Sauce appeared first on Love and Confections.

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

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

My family loves Congo Squares and what better way to jazz it up for Summer than coconut. Angie from Big Bear’s Wife is hosting her annual #SummerDessertWeek and I am loving all the fun desserts so far. I created a Mermaid Layer Cake the other day and am still swooning over it! Coconut and chocolate are a winning combination for both Mr. L&C and my Dad, so these squares were gobbled up fast.

Chocolate Coconut Congo Squares:

I first made these squares after going through my Great-Aunt’s recipes. Chocolate Pecan Congo Squares were the perfect treat for my #BrunchWeek, and the family has been asking for another batch since. These bars are irresistible – you seriously cannot eat just one. It’s like the ultimate chocolate chip cookie, chewy on the inside and crispier toward the edges. Are you a center-cut or edge person when it comes to bars and brownies? Me – I like it all!!

If you prefer a more coconut flavor, you can use coconut extract and also toast the coconut for the bars. They baked up perfectly in 30 minutes, but always check your oven to make sure the temperature is calibrated properly.

Topping:

The topping isn’t a necessity, but who can resist a drizzle of dark chocolate. I prefer dark chocolate for drizzles and glazes, as opposed to milk chocolate because of the higher cocoa concentration. Milk chocolate would make the bars a bit too sweet, but I do sometimes use it in baking. We’ll save the chocolate lessons for another day (certified pastry chef here).

I also topped the Chocolate Coconut Congo Squares with toasted coconut.

RECIPE NOTES: I SLIGHTLY ADAPTED THE ORIGINAL CONGO SQUARES RECIPE BY ADDING COCONUT AND CHOCOLATE DRIZZLE. THE BATTER IS THICK AND STICKY, AND CAN BE DIFFICULT SPREADING IN THE PAN. DON’T BE AFRAID TO DUST YOUR HANDS WITH A BIT OF FLOUR AND USE YOUR FINGERTIPS TO FLATTEN THE BATTER OUT.

If you love coconut, check out these other great coconut recipes: German Chocolate Cookie Bars, Toasted Coconut Crunch Ice Cream, and Cranberry Coconut Macaroons!

CONGO SQUARES TIPS:

• Grease and flour your pan, or line the pan with baking paper.
• Overlap the baking paper, so you can easily take the squares out of the pan after baking.
• Either use a sharp chef’s knife or metal bench scraper to cut the squares.
• Bake a batch and freeze half (wrap well in plastic wrap) for when you get a cookie craving.
• When toasting coconut, either spread on a sheet tray in a 350F oven, or toast in a dry frying pan on the stove-top. Regardless of which method you use, stir frequently for even toasting, and always keep an eye on it – coconut can go from toasted to a burnt, flaming mess in an instant… trust me, I know.

For this recipe, I used both Dixie Crystals Light Brown Sugar and Adams Best Vanilla Flavoring. It’s important to use quality ingredients when baking, for the best flavor.

Print

Chocolate Coconut Congo Squares

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 24

Ingredients

• 1/2 cup unsalted butter 1 stick, melted and cooled slightly
• 2 1/4 cups Dixie Crystals Light Brown Sugar
• 3 large eggs
• 2 teaspoons Adams Best Vanilla Flavor
• 1/4-1/2 teaspoon coconut extract, optional
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup unsweetened shredded coconut, toasting optional
• 1/2 cup dark chocolate, or dark chocolate coating wafers
• toasted unsweetened shredded coconut for garnish

Instructions

• Heat oven to 350Grease and flour 9 x 13 pan, or alternatively line with baking paper. Set aside
• In the bowl of your stand mixer, combine melted butter, brown sugar, eggs, vanilla, and coconut extract. Scrape down the sides of the bowl with a spatula.
• Add in flour, baking powder, and salt. Mix to combine. While mixer is on low, add in chocolate chips and coconut.
• Pour into pan and using spatula or your hands dusted with a little bit of flour, spread the batter evenly.
• Bake 30-35 minutes, or until lightly brown around the edges and the center cooked through. Cool in pan for 10-15 minutes. Cut into 24 squares.
• Melt chocolate according to package directions. Drizzle onto Congo Squares. Top with toasted coconut.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Frozen Desserts:

• Brownie Ice Cream Sundaes from Desserts Required
• Strawberry Shortcake Ice Cream Bars from Family Around the Table
• Simple Watermelon Lime Garnita from Cheese Curd In Paradise
• No Churn Patriotic Funfetti Ice Cream from Hezzi-D’s Books and Cooks
• No Churn Lemonade Ice Cream from 4 Sons R Us
• Orange Julius Popsicles from A Kitchen Hoor’s Adventures

Summertime Pies:

• Key Lime Pie-sicles from The Domestic Kitchen
• Lemon Meringue Pie from Palatable Pastime
• Mississippi Mud Pie from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

• Pineapple Coconut Milkshakes from Daily Dish Recipes
• Brown Sugar Cinnamon Pound Cake from Pastry Chef Online
• Beach Cake from Everyday Eileen

No Bake Treats:

• Banana Split Eclair Dessert from Big Bear’s Wife

Baked Desserts:

• Lemon Lavender Scones from Jen Around the World
• Frosted Cookie Bars from Miss in the Kitchen
• Easy Raspberry Lemon Crumble Bars from Who Needs A Cape?
• Peach and Nectarine Torte with Almond Whipped Cream from Nancie’s Table
• Cookie Bars from Back To My Southern Roots
• Bomb Pop Cheesecake Cups from Sweet ReciPEAS
• Mini Raspberry Cheesecakes from Karen’s Kitchen Stories
• Coconut Congo Squares from Love and Confections

Candies:

• Orange Creamsicle Truffles from Sweet Beginnings

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Chocolate Coconut Congo Squares appeared first on Love and Confections.

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

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

Summer is all about fun and what better way to celebrate than with a mermaid-themed party! I love anything and everything mermaids, so a Mermaid Layer Cake was definitely on my list to bake for this year’s Summer Dessert Week hosted by Angie from Big Bear’s Wife. I didn’t want to go too crazy with the flavor on this one, since Little L&C was more interested in the color choices than flavor.

Cake:

A simple and moist vanilla cake is the base for my Mermaid Layer Cake. The recipe I used calls for 8-inch cake pans, but I opted to bake mine in 6-inch. The only difference is the baking time. Since there is more batter in a smaller area, it took about 10 extra minutes to bake in the 6-inch cake pans. I used three, but next time, I might divide it into 4 6-inch pans. I prefer the look of a taller, slimmer cake, as opposed to a shorter, wider one.

This cake is very vanilla. I love when you can really taste the vanilla in cakes, and used Adams Best Vanilla. There is a whole tablespoon in the recipe, so it has a lot of flavor in the cake. I also used Dixie Crystals sugar in both the cake and frosting.

Frosting:

I used a traditional American-style buttercream for the frosting. To make sure I had enough, I made one and a half batches of frosting. There was quite a bit leftover, which is perfect for some mermaid-themed cupcakes too! You can totally get away with only making a single batch, but I usually err on the side of caution when it comes to these kind of cakes. I like to have extra in case I decide to switch up the piping while decorating.

If you couldn’t tell already, teal is one of my favorite colors, so I loved using the turquoise gel color to make the base frosting on the mermaid layer cake. It’s the same color turquoise in my Pineapple Paradise Cake too! For this cake, I used turquoise, dark turquoise, mint, mint + turquoise, and regal purple.

Decorations:

Sprinkles are a must with a fun cake like this, and Sweets & Treats feeds my sprinkle addiction with her cute and custom sprinkle mixes. I often create cakes and cupcakes based off of the colors in her mixes, like my Purple Velvet Halloween Layer Cake. I used the Sea Splash sprinkle mix for my Mermaid Cake.

Wilton gave us some fun baking supplies, including a mermaid cupcake kit. I used the blue candy melts and chocolate mold to create adorable mermaid tails.

Tools, Tips & Tricks:

• Start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
• I use a professional cake decorating turntable to fill and frost easier.
• A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
• Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.
• Piping tips used for the Mermaid Layer Cake: (2)1M, 8B, 22, and 32.

RECIPE NOTE: I LOVE USING PURE ALMOND EXTRACT IN BUTTERCREAM FROSTING, BUT IT CAN BE OMITTED IN CASE OF A NUT ALLERGY.

Print

Mermaid Layer Cake

adapted from BeyondFrosting.com

Course Dessert

Prep Time 1 hour hour 30 minutes minutes

Cook Time 33 minutes minutes

Resting Time 30 minutes minutes

Servings 12

Ingredients

Vanilla Cake

• 2 cups Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 tablespoon Adams Best Vanilla Flavor
• 1/2 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups milk, room temperature

Vanilla Almond Buttercream Frosting

• 2 cups unsalted butter, cold
• pinch salt
• 7 cups Dixie Crystals Confectioners Powdered Sugar
• 2 teaspoons Adams Clear Imitation Vanilla Extract
• 1/2 teaspoon butter Extract
• 1/2 teaspoon pure almond extract
• 2 tablespoons milk

Instructions

Vanilla Cake Instructions

• Heat oven to 350F. Prepare 3 6-inch cake pans with parchment circles and baking spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar, oil, eggs and vanilla extract. Beat until fully incorporated and light in color - approximately 2-3 minutes. Add in sour cream and mix to combine. Scrape down the sides of bowl as needed
• Whisk together flour, baking powder and salt in a medium bowl. Add half of the flour mixture into the batter and while on low speed, pour in half the milk. Mix until just combined. Repeat with remaining flour and milk. Scrape down the sides of bowl to incorporate fully.
• Divide batter between 3 cake pans. For 6-inch pans, bake 30-33 minutes, or until a cake tester inserted into the center comes out clean.
• Remove from oven and cool in pans for 10 minutes. Invert onto cooling rack to cool completely. Once cool, wrap in plastic wrap and refrigerate until cool enough to level cakes.

Vanilla Almond Buttercream Instructions

• Cut butter into small slices and place into bowl of stand mixer with paddle attachment. Add salt. Whip butter for 5-7 minutes until light and airy. Scrape down sides of bowl as necessary.
• Add 3 cups powdered sugar and mix on low to combine. Add in vanilla, butter and almond extracts then combine.
• Add 2 cups powdered sugar and mix on low to combine. Scrape down sides as necessary. Add in remaining 2 cups powdered sugar. While on low, add in milk and mix to combine. Beat on medium-high for 5 minutes to whip. Scrape sides of bowl and re-whip if needed.

Assembly

• Level cakes. Place a small amount of frosting on cake board to secure cake. Place bottom layer on cake board. Add frosting to cake and level with offset spatula (approx 1/4 – 1/3 cup). Repeat with second layer.
• Place last layer on top upside-down and apply a crumb coat*  over cake. Place in freezer for 15-20 minutes. 
• Remove 2 cups white frosting. Color 1/2 cup dark turquoise, 1/2 cup mint, 1/2 cup mint + turquoise, and 1/2 cup regal purple. 1M for dark turquoise, 1M for regal purple, 8B for mint/turquoise, and 22 for mint.
• Color remaining frosting light turquoise. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Place extra into piping bag with Wilton 32 open star tip.
• Pipe rosettes onto cake and add sprinkles. Place in refrigerator while making candy mermaid tails. Follow directions on package for mermaid tails. Reserve a small amount of candy coating and use it to adhere small lollipop sticks to the back of two tails. Insert into cake. Place additional tail on the side of the cake.
• Serve or refrigerate then bring to room temperature before serving.
  
  

Notes

* Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• Circus Animal Cookie Ice Cream from Fake Ginger
• No Churn Banana Pudding Ice Cream from Nik Snacks
• Butterscotch Ice Cream from Pastry Chef Online
• Individual Mermaid Ice Cream Treats from Family Around the Table
• Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee

Pies of Summer:

• Creamy Peach Pie Delight from Who Needs A Cape?
• Key Lime Coconut Pie from Doughmesstic
• Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
• Mini Fresh Strawberry Pies from Cheese Curds in Paradise
• Cherry Limeade Icebox Pie from Sweet Beginnings

Sweet Summertime Cakes and Cupcakes:

• Coconut Custard Almond Cake from The Food Hunter’s Guide to Cuisine
• Strawberry Ice Cream Cake from The Beard and The Baker
• Fiesta Lime Cupcakes from My Baking Heart
• Nana’s Strawberry Shortcake Cake from Daily Dish Recipes
• Ice Cream Cone Drip Cake from Hezzi-D’s Books and Cooks
• Summer Berries Pavlova Cake from Home Sweet Homestead
• Buttermilk Chocolate Cake from Back To My Southern Roots
• Peanut Butter and Chocolate Charlotte A Kitchen Hoor’s Adventures
• Mermaid Layer Cake from Love and Confections
• Vanilla Icebox Cake from Books n’ Cooks
• Peach-Basil Coffee Cake from The Spiffy Cookie
• Strawberry Lemonade Cupcakes from Cookaholic Wife
• The Perfect Vanilla Cupcake from Our Good Life

No Bake Treats:

• No-Bake Lemon Chiffon Dessert from Miss in the Kitchen
• No Bake Berry Cheesecake from Desserts Required
• Pineapple Pretzel Fluff Salad from 4 Sons R Us
• Easy Raspberry Cream Cheese Dessert from Blogghetti
• No Bake Strawberry Cheesecake from Everyday Eileen
• Strawberry Pretzel Salad Dessert from Creative Southern Home

Baked Desserts:

• Sea Shell Beach Cakesicles from Big Bear’s Wife
• Mermaid Splash Cookies from The Domestic Kitchen
• Blueberry Crumble Cheesecake from A Blender Mom
• Cruise Ship Strawberry Crepes from Southern From Scratch
• Blueberry Lemon Cheesecake from Eat Move Make
• Caramel Sticky Pudding Cake from Shockingly Delicious
• Blackberry Roly Poly from Nancie’s Table
• Strawberry Monkey Bread from The Bitter Side of Sweet
• Raspberry Custard Bars with Almond from My Sweet Zepol
• Caramel Corn Cheesecake from Sweet ReciPEAs
• Blackberry Cheesecake with Blackberry Compote from Karen’s Kitchen Stories

Cookies:

• Easy Mini Fruit Pizzas from Jen Around the World
• Sunflower Cookies from Cindy’s Recipes and Writings
• Orange Creamsicle Chip Cookies from Palatable Pastime
• Viennese Whirls from Kudos Kitchen by Renee

Puddings:

• Mason Jar Caramel Banana Pudding from For the Love of Food

Cookies:

• Easy Mini Fruit Pizzas from Jen Around the World
• Sunflower Cookies from Cindy’s Recipes and Writings
• Orange Creamsicle Chip Cookies from Palatable Pastime
• Viennese Whirls from Kudos Kitchen by Renee

Puddings:

• Mason Jar Caramel Banana Pudding from For the Love of Food

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Mermaid Layer Cake appeared first on Love and Confections.