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 will easily become a family favorite. Enjoy the flavors of the season in a delicious, and easy sweet treat.

Pumpkin Spice Cake:

Semi-homemade cakes are an easy way to create cakes at home. I used my favorite brand of box mix as a base and added pumpkin to it, similar to my Pumpkin Pecan Pie Layer Cake. The cake is delicious on its own, and would also be perfect with a Cream Cheese Frosting. I prefer the Pumpkin Spice Latte Layer Cake to have the separation of flavors – pumpkin in the cake and coffee in the buttercream. I didn’t want the coffee to overpower the pumpkin and spice flavors.

Pumpkin is often paired with pumpkin spice (cinnamon, nutmeg, ginger and allspice) because it doesn’t have much of a flavor on its own.

Coffee Buttercream:

This buttercream is one of my favorites to make, because it is fast and easy. It isn’t a true buttercream, but more an adaptation. There are no whipped egg whites, like in a Swiss meringue buttercream, but it is just as delicious.

If you love coffee-inspired baked goods, try my Gingerbread Latte Cupcakes! The gingerbread latte cupcake and coffee buttercream should definitely be on your Fall or Winter baking list!

TOOLS, TIPS & TRICKS:

• Most importantly, 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.

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Pumpkin Spice Latte Layer Cake

Ingredients

Pumpkin Spice Cake

• 1 box Duncan Hines spice cake mix (15.25 oz)
• ½ cup pumpkin puree, not pumpkin pie filling
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water

Coffee Buttercream

• 1 cup salted butter, softened
• pinch salt
• 1 cup shortening
• 2 teaspoons vanilla extract
• 1 teaspoon pure coffee extract
• 5-6 cups powdered sugar
• 2 tablespoons milk

Instructions

Pumpkin Spice Cake

• Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
• In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Coffee Buttercream

• In bowl of stand mixer fitted with paddle attachment, beat butter and salt for 3 minutes. Add in shortening, vanilla, and coffee extract, and beat to combine.
• Sift together powdered sugar. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, to desired consistency. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.

Cake Assembly

• Level Cakes. Place bottom layer on 6-inch cake board. Using a small offset spatula, frost with approximately 1/4 cup frosting. Place second layer on top and repeat.
• Place third layer on top (turned upside down so it is completely smooth for frosting) and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
• Frost top and sides and smooth with cake scraper/comb. Alternatively, use a small offset spatula to create a design around the outside of the cake by spinning the cake as you gently scrape a small amount of frosting away. Pipe top with 1M piping tip.
• Serve immediately or refrigerate then bring to room temperature before serving.

Pumpkin season is here, 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 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Iced Pumpkin Pie Drink by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Muffins by The Mandatory Mooch
• Pumpkin Chocolate Chip Cupcakes by Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
• Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
• Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
• Pumpkin Pull Apart Bread by Making Miracles
• Pumpkin Spice Coffee Cake by Blogghetti

Savory Recipes

• Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
• Pumpkin Bacon Mac and Cheese by Our Good Life
• Pumpkin Corn Chowder by Cindy’s Recipes and Writings

Dessert Recipes

• Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
• Easy Pumpkin Dump Cake byBig Bear’s Wife
• No Churn Pumpkin Ice Cream by Caroline’s Cooking
• Pumpkin Spice Latte Layer Cake by Love & Confections
• Vegan Pumpkin Spiced Muffins by Happily Curated Chaos

The post Pumpkin Spice Latte Layer Cake appeared first on Love and Confections.

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.

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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.

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.

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.

Cook time: 00 hrs. 40 mins.
Chill time:  06 hrs.

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

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

Lemon is definitely one of my go-to Springtime flavors. I love citrus and growing up in Florida, citrus is abundant. My family and I go to the citrus groves during season and pick oranges, tangerines, grapefruit and lemons. I love everything from meyer lemons to key limes, and everything in between.

While I love baking from scratch the most, sometimes I do the semi-homemade route and start with a box mix. When I am planning a big party or holiday event, this is a time-saver, especially when I am in charge of more than one course or dish. I am definitely glad I chose this Easy Lemon Bundt Cake for our Easter celebration. It is sweet and moist, and I love the tart lemon flavor.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors! Scroll down to take a look!

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

• M&M Marshmallow Cheesecake Apple Dip from Big Bear’s Wife
• Apple Caramel Crumb Pie from My Sweet Zepol
• Apple Blueberry Crisp from The Bitter Side of Sweet
• Easy Lemon Pudding Bundt Cake from Love and Confections
• Easter Butter Mints from Nik Snacks
• No Churn Blueberry Muffin Ice Cream from 4 Sons ‘R’ Us

PRIZE #1

PRIZE #2

  

PRIZE #3

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Until next time,
LOVE & CONFECTIONS!

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

The post Easy Lemon Pudding Bundt Cake #EasterSweetsWeek appeared first on Love and Confections.

I’m starting a new series on the blog called “Foodie Friday” where I introduce a food blogging friend and some delicious recipes of theirs. First up is Brianne from Cupcakes & Kale Chips. She has wholesome meals and snacks, lots of desserts (my fave!) and she has some amazing gluten free recipes there too.

You can find Brianne on her blog, CUPCAKES & KALE CHIPS as well as on FACEBOOK, PINTEREST, and INSTAGRAM. Here are a few of my favorite recipes from her blog:

Until next time,
LOVE & CONFECTIONS!

The post Foodie Friday featuring Cupcakes and Kale Chips appeared first on Love and Confections.

My best friend’s grandmother, who everyone called Gran, even if we weren’t her grandchildren (but in all reality she is seriously like my own grandmother and I love her just the same) was one of the people who started me on my love of sweet tea. She also makes THE best chicken wings in the entire world, but that is for another time.

The other person responsible for my love of sweet tea is my uncle’s mother-in-law, Nanny. Every family gathering we went to with my aunt’s family, sweet tea was present. Nanny is the sweetest lady and I always love being a part of their family parties, especially if she comes. She reminds me so much of my own grandmother with her warm smile and welcoming hugs.

Sweet tea isn’t just a tradition, it’s more personal than that; it’s about community. Inviting someone in and offering a glass of cold sweet tea, sitting on the porch with friends in the Summer sipping from a delicious flavored tea, or enjoying a glass at a holiday party or celebration are all perfect occasions for my simple southern sweet tea.

Baby showers are also the perfect time for sweet tea, and today a group of blogging friends are celebrating a new mom and her adorable, just a little early, baby boy. Angie from Big Bear’s Wife was due in early October, but the little man decided he wanted to make an entrance 3 days ago, thus spoiling my surprise virtual baby shower–now turned surprise virtual baby welcome, LOL.

If you follow Angie, then you know she has some amazing recipes. I love her Southern-style and easy recipes, no-churn ice creams and she also has these delicious Strawberry Sweet Tea Popsicles that I cannot wait to make.

Angie, you are the most deserving, sweet and lovable person!! I know your baby boy is incredibly lucky to have you and Thomas as parents. You are going to be a great mother and you have an incredible village behind you ready to help support and love you all. Savor every moment, even the sleepless ones, because they truly do grow up too fast. All my love!

Simple Southern Sweet Tea

By Love and Confections
Published 09/22/2017

Simple Southern Sweet Tea with tips and tricks from a few grandmotherly sources – baking soda helps with bitterness, cooling on counter prevents cloudiness, Luzianne recommended for best tea.

Ingredients

• 16 cups filtered/spring water, divided
• 4 Luzianne large iced tea bags, not cold brew
• 1/4 teaspoon baking soda
• 1 1/2 – 2 cups extra fine granulated sugar – I use Dixie Crystals
• Lemon and mint for garnish

Instructions

1. In medium saucepan, bring 4 cups water just to a boil. Place tea bags and baking soda in a large glass measuring cup that is heat-safe.
2. Pour water over tea bags and let steep for 5-8 minutes. Remove tea bags, letting them drip, but do not squeeze bags to get liquid out.
3. Pour into large pitcher and stir in sugar. Pour remaining 12 cups water into pitcher and let cool to room temperature. Store in refrigerator and serve over ice with lemon slices and mint for garnish.

Yield: 1 gallon

Until next time,
LOVE & CONFECTIONS!

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple & Fun Mimosa Bar from My Life Well Loved.
Simple Southern Sweet Tea from Love and Confections.

Appetizers & Salads:

Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.

Entrees:

American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.

Desserts:

Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.

The post Simple Southern Sweet Tea + A Virtual Baby Shower appeared first on Love and Confections.