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Key Lime Pie Milkshake

Key Lime Pie Milkshake is Summer in a glass. Drink up these last few weeks of Summer sun with this tart and sweet ice cream treat!

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

I love all things key lime. I’m a Florida girl and growing up in South Miami, there was an abundance of citrus, including key limes. This is one of my all-time favorite flavors and I love creating new recipes using key limes. I recently did a Key Lime Pie Cheesecake for National Cheesecake Day and man was it good!

This milkshake is all the goodness of my beloved key lime pie, but in a drink. Ice cream makes everything better, so there was only one way to make key lime pie better and that is by turning it into Key Lime Pie Ice Cream. It is the perfect amount of tart and sweet for a milkshake and I love the crunchy bits graham cracker crumbs throughout the shake.



Key Lime Pie Milkshake

a Love and Confections original
Serves 2

Key Lime Pie Milkshake Ingredients:
– 2 scoops Key Lime Pie Ice Cream*
– 2 scoops Vanilla Bean Ice Cream (homemade or store bought)
– Whole Milk (amount depends on desired consistency)
– Whipped Cream (optional garnish)
– Graham Cracker Crumbs (optional garnish)
– Sprinkles (optional garnish

Key Lime Pie Milkshake Directions:
1. Place Key Lime Pie Ice Cream, Vanilla Bean Ice Cream and Whole Milk in a blender and mix until combined. Pour into glasses and garnish with Whipped Cream, Graham Cracker Crumbs and Sprinkles. Enjoy!
* An alternate version, if you do not want to make Key Lime Pie Ice Cream, is to use all Vanilla Ice Cream and add in 1/2-1 cup of Key Lime Curd (homemade or store bought)

Until next time,
LOVE & CONFECTIONS!

Be sure to visit all of today’s Ice Cream Week Participants:


Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:

a Rafflecopter giveaway



Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

Pumpkin Spice Latte Layer Cake

Enjoy your PSL in cake form with a Pumpkin Spice Latte Layer Cake. Moist pumpkin spice cake is layered with a rich coffee buttercream, reminiscent of the coffeehouse Fall favorite drink.

Pumpkin Spice Latte Layer Cake

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Mermaid Layer Cake

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.

Mermaid layer cake

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Key Lime Pie Ice Cream

Since the weather has been in the mid 90s here in Central Florida, I have been experimenting and enjoying making homemade ice cream over the past few weeks. To start off, this ice cream is awesome! I don’t mean to brag, but my light bulb idea turned out really well this time… you know when you have the “light bulb”, right?  Believe me when I say, you HAVE to make this. This ice cream is friends, family and local chef/food truck owner approved!

So my light bulb idea started when I made a huge batch of Key Lime Curd. It was delicious, and I put it in various things, including these amazing Key Lime Cupcakes. I had quite a bit left over and decided to combine it with one of my all-time favorite sweets – ice cream. Added some sweetened condensed milk and toasted graham crackers… and Key Lime Pie Ice Cream was born.

This Key Lime Ice Cream is a 2 day process – but so worth it! I love the taste and texture. It stays creamy and easy to scoop, even after days in the freezer. I don’t particularly like rock solid ice cream that is hard to scoop and goes from impossible to eat in one minute to melted in the next.

On a side note, thank you Chef Tony from Big Wheel Truck & Big Wheel Provisions and Lake Meadow Naturals for making farm-fresh eggs available to the public! If you are in the Orlando, FL area, you can pick up fresh eggs from Big Wheel, Monday nights at the Audubon Park Community Market, or directly from the LMN Farm Store. Please check the Lake Meadow Naturals website for store hours and information.

Key Lime Pie Ice Cream
a Love & Confections original recipe

Key Lime Pie Ice Cream Ingredients:
 – 350 grams Whole Milk
 – 120 grams Heavy Cream
 – 100 grams Egg Yolks
 – 140 grams Granulated Sugar
 – 200 grams prepared Key Lime Curd
 – 200 grams Sweetened Condensed Milk
 – 200 grams toasted & cooled Graham Cracker Crumbs

Key Lime Pie Ice Cream Directions:
Day 1 (Ice Cream Base)
 – Bring Milk and Heavy Cream to a slight simmer in a small sauce pan, careful not to boil it.
 – While Milk & Heavy Cream are heating, crack eggs into medium bowl (bowl needs to be big enough to contain the egg and milk/heavy cream mixture). Add Sugar and whisk together
 – Temper* the warm milk & cream into yolks
 – Return the whole mixture to the sauce pan and heat to around 105F or nappe**
 – Strain through a fine mesh sieve into a clean bowl and allow to cool to room temperature.
 – Once cooled, store in the fridge, with a lid, for up to 5 days.
 – Place ice cream attachment/bowl in the freezer at least 24 hours before churning

Day 2:
 – Whisk together the Ice Cream Base, Key Lime Curd and Sweetened Condensed Milk
 – Churn according to your ice cream maker manufacture instructions
 – Remove ice cream and fold in the toasted Graham Cracker Crumbs
 – Store in an airtight, freezer-safe container for no longer than a week (but I’m sure you will devour it before then)

* – Tempering (in this case with eggs) is increasing the temperature of a certain ingredient by gradually adding and constantly whisking a warm/hot item into it. Be careful not to add too much at one time and curdle/scramble the eggs.
** – Coat the back of a wooden spoon in the mixture and run a finger down the middle, if the mixture stays separated and doesn’t run, then you should be good. Be careful not to overcook it and curdle/scramble the eggs.

Until next time,
LOVE & CONFECTIONS!

S’mores Ice Cream Pie

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

Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.

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

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

Until next time,
LOVE & CONFECTIONS!

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

 Other Blogs participating later this week:

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

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

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Image 1 Image 2

Here’s what is up for grabs, One Winner Takes All:

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

LOVE & CONFECTIONS!

Vanilla Macarons #VanillaWeek

Vanilla Bean Macarons are delicate, crispy and sandwiched together with an easy and delicious Whipped Vanilla Bean White Chocolate Ganache.

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache from Love and Confections


It’s officially #VanillaWeek! I am so excited for day 1 of our week-long event. Check out my intro blog post with all the details for the giveaway!. The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to each of their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes! Also, don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache from Love and Confections

I love macarons! Yes, the little cookies with a single “o”, not the sweet coconut concoctions your grandmother makes. These little French treats are gloriously delicious and packed with so much flavor in a few small bites. The flavor combinations are endless, as are the fillings.

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache from Love and Confections

I chose to go with some simple Vanilla Bean Macarons and Vanilla Bean Chocolate Macarons. These little beauties can cost upwards of $2 per cookie in some patisseries and boutiques, so it’s more cost efficient to make them at home. Even though there are a million different recipes online, as well as techniques, photos and videos on how to make them, they can be fickle little beasts. If the conditions aren’t right, the measurements are just a bit off, or the pastry chef happens to be sick, while taking care of her sick yet constantly moving, just-learned-how-to-climb-the-stairs toddler in a house without a baby gate that fits the stairway, then you  might get a failed batch and want to go cry in the corner of your pantry. Not that I would know anything about the latter…

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache from Love and Confections

I have had my fair share of macaron flops, these beauties included. Half of my batches came out good, the other half didn’t. It’s a hazard of baking macarons – sometimes they won’t come out smooth and with perfect little feet. Sometimes they will be cracked or hollow or have sharpie marker ink on the bottoms because you had “mommy-brain” and forgot to turn the parchment paper over before piping. Yeah, that happened.

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache from Love and Confections

Luckily with the Macaron Silpat Mat, most of my batches didn’t have to worry about getting inked up. This mat fits my jelly roll pan perfectly and has easy guidelines for piping. It is definitely something I am going to take full advantage of when making macarons in the future. Don’t forget to enter the giveaway!



Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache
Macaron adapted from Martha Stewart
Whipped Vanilla Bean White Chocolate Ganache a Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Macarons Ingredients:
– 1 cup Dixie Crystals Confectioners’ Sugar (117 grams)
– 2/3 cup Almond Flour (71 grams)
– 2 large Egg Whites, room temperaturer (80 grams)
– 1/4 cup Dixie Crystals Super Fine Granulated Sugar (53 grams)
– 3 tablespoons Cocoa Powder, for chocolate macarons only

Vanilla Bean Macarons Directions:
1. Sift together the Confectioners’ Sugar and Almond Flour, discarding any large pieces left over. Repeat again and set aside. If making chocolate macarons, add the cocoa powder while sifting.
2. Heat oven to 375F. Place parchment or macaron mat on cookie sheets.
3. In the bowl of your stand mixer, combine the Egg Whites and Granulated Sugar and whisk by hand until frothy and combined. Using the whip attachment, gently increase the speed until stiff, glossy peaks are formed.
4. Add the dry ingredients into the meringue and gently fold to combine. The macaron batter should take about 35-40 strokes and flow like lava when ready.
5. Prepare a piping bag with a medium round tip and fill it with the macaron batter. Pipe batter into 1/2 to 3/4 inch rounds, about an inch apart, with the tip about 1/2 an inch from the baking mat while piping. Tap the tray onto the counter 2-3 times to get any air bubbles out. Let the macarons rest for about 30 minutes or until their shell is slightly firm to the touch.
6. Bake one sheet at a time for 10-12 minutes. Once done, let them cool completely before taking off the mat. Store in a container and refrigerate or freeze.

Whipped Vanilla Bean White Chocolate Ganache Ingredients:
– 6 ounces White Chocolate
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste
– 6 ounces Heavy Cream

Whipped Vanilla Bean White Chocolate Ganache Directions:
1. Chop the Chocolate into small pieces and place in a medium bowl. Add the Vanilla Bean Paste.
2. In a small saucepan, heat the Heavy Cream until it just starts to boil, whisking periodically. Make sure you do not walk away from the cream while it is on the stove, as it can boil over in an instant.
3. Pour the Heavy Cream over the Chocolate and let it sit for 2 minutes. Whisk the mixture together until all the Chocolate is melted and the mixture is smooth. Let it sit and come to room temperature, then cover with plastic wrap and refrigerate a minimum of 3 hours and up to overnight.
4. After thoroughly chilled, place the ganache into your stand mixer bowl and with the whip attachment, whip it until it is light and fluffy. Place in a piping bag with either a round or star tip and pipe onto half of the macarons. Sandwich them together and serve.

Here are more #VanillaWeek Blogger recipes:

Berry Vanilla and Yogurt Loaf Cake from Take A Bite Out of Boca.
Vanilla Glazed Cinnamon Raisin Biscuits from Frugal Foodie Mama.
I Love You Strawberry Cake from Hip Foodie Mom.
Slow Cooker Cinnamon Roll Casserole from It’s Yummi.
Strawberry Vanilla Cream Pie from That Skinny Chick Can Bake.
Vanilla Balsamic Roast Chicken Thighs from Pineapple and Coconuts.
Vanilla Bean Cheesecake No-Churn Ice Cream from Cupcakes & Kale Chips.
Vanilla Bean Cream Puffs from Taste Cook Sip.
Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life.
Vanilla Cinnamon Candied Pecans from Big Bear’s Wife.
Vanilla Macarons from Love and Confections.
White Chocolate Dipped Snickerdoodles from Life Tastes Good.

Until next time,
LOVE & CONFECTIONS!

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own. This post contains affiliate links.

French Vanilla Eclair Cake

Creamy and delicious French vanilla pudding, graham crackers and chocolate frosting combine into one of my favorite semi-homemade desserts – French Vanilla Eclair Cake

French Vanilla Eclair Cake from LoveandConfections.com


Today’s recipe is in honor of Isabel Laessig from Family Foodie. Isabel is the creator of the Sunday Supper Movement and the Food and Wine Conference, and someone I am happy to call a friend. She is an amazing, caring, devoted and remarkable person and I am so glad that 35 members of the Sunday Supper Family could come together today for a surprise celebration of her birthday.

For today’s recipe, I could have recreated Isabel’s famous Chicken in a Caramelized Onion Wine Sauce, which I have made a few times for my family, or her Angel Hair Pasta with Spinach and White Wine Sauce that I made with shrimp in place of chicken, but I wanted to make something sweet for her birthday today. I don’t think I could ever top Vo-Vo’s Famous Strawberry Cheesecake, so I created one of my favorite treats to share today.

French Vanilla Eclair Cake from LoveandConfections.com

While I love cake, I tend to have more nontraditional birthday desserts. I have had doughnuts, pies, and fondue before, but this Eclair Cake definitely tops the list. My Mom made it for me a few years ago for my birthday and I can’t tell you how many times I have recreated the recipe for holidays and gatherings. It is so easy to make and absolutely delicious. It tastes like an eclair, but in cake form. I am hoping I also get a chance to make another one this week for myself, since my birthday is on Friday!

French Vanilla Eclair Cake from LoveandConfections.com

This cake is prepared the night before you want it served, so plan accordingly.The graham crackers have to soften a bit and the chocolate icing has to solidify. All the flavors meld together in a creamy, slightly crunchy, and chocolatey layered “cake” that will leave everyone asking for the recipe. Happy Birthday Isabel! Enjoy!

French Vanilla Eclair Cake from LoveandConfections.com

French Vanilla Eclair Cake
Adapted from a Love and Confection Family recipe
Click here for a printable recipe
Serves 16-20

French Vanilla Eclair Cake Ingredients:
Cake:
– 30 Graham Crackers (more if some are broken)
– (1) 3.5 ounce package French Vanilla Instant Pudding
– (1) 5.1 ounce Vanilla Instant Pudding
– 4 cups cold Whole Milk
– 1 & 1/4 cups Heavy Cream
– 1/4 cup Powdered Sugar

Frosting:
– 1 cup Granulated Sugar
– 1/3 cup Dark Chocolate Cocoa Powder
– 1/8 teaspoon Salt
– 1/4 cup Whole Milk
– 1/3 cup Unsalted Butter, cut in pats or slices
– 1 teaspoon Vanilla Extract
– Sprinkles (optional)

French Vanilla Eclair Cake Directions:
1. Place the Heavy Cream in the bowl of your stand mixer and into the refrigerator until ready to use. Cold cream whips up better.
2. Line the bottom of a 9×13 cake pan with the Graham Crackers. I use 10 per layer (10 for the bottom crust, 10 for in between and 10 for the top crust). You will need to cut off a small portion of some of the Graham Crackers to fit them all in snugly.
3. Whisk the Pudding and Whole Milk for 2 minutes, until it thickens. Add Powdered Sugar to the Heavy Cream and whip on high until stiff peaks form. Fold the whipped cream gently into the pudding.
4. Spoon half of the pudding filling mixture on top of the first set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the next set of 10 Graham Crackers on top, just like the first.
5. Spoon the rest of the Pudding filling mixture on top of the second set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the last set of 10 Graham Crackers on top. Place the cake in the refrigerator while preparing the frosting.
6. In a small saucepan combine Sugar, Cocoa Powder, Salt and Milk. Bring to a boil, while whisking continuously. Boil for 1 minute, then remove from the heat and add in the Butter and Vanilla Extract. Whisk until the Butter is completely melted.
7. Remove the cake from the refrigerator and slowly pour the chocolate frosting over the top of the cake. With an offset spatula, evenly distribute the frosting over the entire cake. If desired, sprinkle with Nonpareils or other colorful sprinkles. Place the cake in the refrigerator overnight. In the morning, wrap it in plastic wrap, making sure the plastic wrap does not touch the chocolate on top. Refrigerate until using. Enjoy!

French Vanilla Eclair Cake from LoveandConfections.com

Join me in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:

Birthday Appetizers:

Birthday Main Courses:

Birthday Desserts:

Until next time,

LOVE & CONFECTIONS!

Pumpkin Spice Roasted Sweet Potatoes

Pumpkin Spice Roasted Sweet Potatoes is a gorgeous blend of color and flavor, and a wonderful dish to start the Fall season.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com


Fall is here, as is all things pumpkin spice. Coffee fans cheer the day their beloved pumpkin spice lattes become available, ringing in the change of seasons. Unfortunately, living in Florida, we are still rather warm and rainy. I long for cooler Autumn weather and all the wonderful Fall treats like soups and stews, hot drinks, and everything apple and pumpkin.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

I used to be a huge pumpkin spice fan, but after having a baby, I can no longer drink a pumpkin spice latte without getting a bit queasy. I have no idea why, I just can’t stomach them anymore. I can use and eat the actual pumpkin spice sparingly without it bothering me, but there is something about a pumpkin spice flavored coffee that doesn’t sit well.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

These roasted sweet potatoes, on the other hand, are perfect with the addition of pumpkin spice. My house smelled amazing while these were roasting, even though it was dreary and raining outside, it smelled like Fall inside – all I need are some changing leaves and sweater weather and I’d be set. I hope you get a chance to make this simple and delicious side dish. It would be perfect for the Thanksgiving table as well.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

Pumpkin Spice Roasted Sweet Potatoes
A Love and Confection original recipe – serves 6
Click here for a printable recipe

Pumpkin Spice Roasted Sweet Potato Ingredients:
– 6 medium Sweet Potatoes
– 4 tablespoons Vegetable Oil
– 4 teaspoons Homemade Pumpkin Pie Spice

Pumpkin Spice Roasted Sweet Potato Directions:
1. Heat oven to 425F. Spray 2 jellyroll pans with nonstick cooking spray. Peel and dice Sweet Potatoes into 1/2 -1 inch cubes.
2. Place Sweet Potatoes in a large bowl and toss with Olive Oil and Pumpkin Pie Spice until the pieces are completely covered.
3. Spread between 2 cookie sheets and roast in the oven for 30-35 minutes, or until slightly brown and crispy, rotating the sheet trays and stirring the potatoes once halfway throughout. Serve immediately.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #SundaySupper Fall Flavors:
Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

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