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Search Results for: no-churn

Pumpkin Spice Latte Layer Cake

September 25, 2020

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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Filed Under: Uncategorized

Key Lime Pie Pancakes

August 20, 2020

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

Key Lime Pie Pancakes

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Filed Under: Breakfast & Brunch

Easy Key Lime Pie Milkshakes

July 6, 2020

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.

Easy Key Lime Pie Milkshake

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Filed Under: Beverages, Ice Cream & Frozen Treats

S’mores Ice Cream Pie

August 18, 2014

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
Click here for a printable recipe
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:

  • Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
  • Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
  • Peppermint Fleck Ice Cream by Scoop Adventures
  • Raspberry Lemonade Ice Cream Pie by The Redhead Baker
  • Coffee Ice Cream by Cookistry
  • Salted Caramel Ice Cream by Life Tastes Good
  • Salted Caramel Peanut Butter Buster Bars by The Life and Loves on Grumpy’s Honeybunch
  • Cherry Cheesecake Ice Cream by Hezzi-d’s Books and Cooks
  • “Fried” Ice Cream Pie by Renee’s Kitchen Adventures
  • Mint Chip Ice Cream by Crumb
  • S’mores Ice Cream Pie by Love and Confections
  • How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
  • Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
  • Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
  • Salted Caramel Ice Cream Pie by The Spiffy Cookie
  • Caramel Coffee Milkshake by Wishes and Dishes
  • Strawberry Shortcake Ice Cream Pie by The Messy Baker
  • Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
  • Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
  • Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
  • No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours

 Other Blogs participating later this week:

  • My Catholic Kitchen
  • Noshing with the Nolands
  • Cupcakes & Kale Chips
  • Mother Would Know

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:
  • 1 Cuisinart Ice Cream Machine in White
  • One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
  • One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
  • One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
  • One Microplane Herb and Salad Chopper
  • One Microplane Premium Classic Grater in White
  • One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
  • One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer 
  • One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb 
  • One Copy of the Cookbook Vegan Scoop by Wheeler del Torro 
  • One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester 
  • One Copy of the Cookbook Eat More Dessert by Jenny Kellar 
  • One Copy of the Cookbook The Perfect Scoop by David Lebovitz 
  • One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel 

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!

Filed Under: Ice Cream & Frozen Treats, Pies-Tarts-Crostatas, Uncategorized

Vanilla Macarons #VanillaWeek

February 2, 2015

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.

Filed Under: Cookies, Uncategorized

French Vanilla Eclair Cake

August 4, 2015

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 Cake Cocktails by Daily Dish Recipes
  • Blueberry Lavender Mojitos by Amee’s Savory Dish
  • Caipirinha Colada by A Kitchen Hoor’s Adventure
  • Fig-Bourbon Fizz by Culinary Adventures with Camilla
  • Mocha Martini by Desserts Required
  • Mocha Mudslide by Cosmopolitan Cornbread
  • Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
  • Summer Fizzies by Momma’s Meals

Birthday Appetizers:

  • 2-Ingredient Deviled Eggs by Shockingly Delicious
  • Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
  • Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
  • Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
  • Chorizo and Kimchi Potato Pancakes from kimchi MOM
  • Cotija and Roasted Corn Guacamole by Simply Healthy Family
  • Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
  • Salt Cod Fritters by Recipes Food and Cooking

Birthday Main Courses:

  • Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
  • Chorizo Eggs Salad by Cindy’s Recipes and Writings
  • Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
  • Grilled Salmon Rice Salad by Magnolia Days
  • Sofrito Marinated Beef Skewers by Nik Snacks
  • Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet

Birthday Desserts:

  • Angel Food Cake by Feeding Big
  • Birthday Blondies by Peanut Butter and Peppers
  • Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
  • Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
  • French Vanilla Eclair Cake by Love and Confections
  • Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
  • Italian Cream Cake by That Skinny Chick Can Bake
  • Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
  • Mint Chocolate Cream Pie by gotta get baked
  • Pink Lemonade Cookies by Kudos Kitchen by Renee
  • Queijadas de Sintra by Food Lust People Love
  • Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
  • Summer Peach Cake by The Wimpy Vegetarian

Until next time,

LOVE & CONFECTIONS!

Filed Under: Cakes & Frostings, Uncategorized

Pumpkin Spice Roasted Sweet Potatoes

September 27, 2015

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

  • Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
  • Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
  • Chocolate Chip Pumpkin Bread by Party Food and Entertaining
  • Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
  • Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table

Appetizers and Sides

  • Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
  • Pumpkin Cornbread Muffins by Pancake Warriors
  • Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
  • Roasted Veggie Tart by Books n’ Cooks

Main Dishes

  • Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
  • Butternut Squash Lentil Curry Soup by Food Done Light
  • Curry Beef Pies by Jane’s Adventures in Dinner
  • Fantasy Rice by The Petit Gourmet
  • King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
  • Pasta with Creamy Butternut & Bacon by Cooking Chat
  • Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
  • Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
  • Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
  • Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
  • Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
  • Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
  • Sweet Potato French Bean Lentil Salad by Food Lust People Love
  • Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
  • Thai Curry Pumpkin Soup by Eating in Instead
  • Whole Roasted Chicken with Vegetables by Life Tastes Good

Desserts and Cocktails

  • Apfelkuchen by Curious Cuisiniere
  • Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
  • Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
  • Autumn Bellini by An Appealing Plan
  • Autumn Spice Cookies by Desserts Required
  • Caramel Apple Napoleons by The Crumby Cupcake
  • Caramel Apple Pie Bundles by The Freshman Cook
  • Caramel Apple Streusel Muffins by The Redhead Baker
  • Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
  • Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
  • Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
  • Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
  • Dutch Apple Pie by That Skinny Chick Can Bake
  • Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
  • Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
  • Pumpkin Crisp by Cosmopolitan Cornbread
  • Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
  • Pumpkin Pecan Bundt Cake by Flour On My Face
  • Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
  • Roasted Maple Pears by Amee’s Savory Dish
  • Spiced Pear Cake by Simply Healthy Family
  • Spiced Pumpkin Bread by Renee’s Kitchen Adventures
  • Sweet Apple Skillet Cake by Nosh My Way

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.

 

Filed Under: Holiday, Side Dishes, Uncategorized

Simple Southern Sweet Tea + A Virtual Baby Shower

September 22, 2017

Simple Southern Sweet Tea is a staple at our family and holiday gatherings, and perfect for sipping on the porch while watching the sunset any time of year.

Simple Southern Sweet Tea from LoveandConfections.com


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.

Simple Southern Sweet Tea from LoveandConfections.com

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.

Simple Southern Sweet Tea from LoveandConfections.com

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.

Simple Southern Sweet Tea from LoveandConfections.com

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.

Simple Southern Sweet Tea from LoveandConfections.com

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 from LoveandConfections.com

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.

Simple Southern Sweet Tea from LoveandConfections.com

Filed Under: Beverages, Family & Festivities, Uncategorized

Foodie Friday featuring Cupcakes and Kale Chips

September 29, 2017

Today’s Foodie Friday is starring Cupcakes & Kale Chips!


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:


French Onion Soup au Gratin Stuffed Meatballs


Peanut Butter Cup Flourless Chocolate Cake Roll

Balsamic Glazed Cauliflower Wings

Homemade Funfetti No-Churn Ice Cream Cake





Until next time,
LOVE & CONFECTIONS!

Filed Under: Uncategorized

Easy Lemon Pudding Bundt Cake #EasterSweetsWeek

March 31, 2018

Easy Lemon Pudding Bundt Cake with Lemon Cream Cheese Frosting is a sweet and not-too-tart treat that is perfect for Spring and Summer.

I received product and/or samples from the #EasterSweetsWeek sponsors to use in recipes. All opinions are my own.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com


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.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

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.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

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.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

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!

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

Easy Lemon Pudding Bundt Cake

By Love and Confections

Cake Ingredients:

  • 15.25 ounce Lemon Supreme cake mix, dry mix only
  • 3.4 ounce instant lemon pudding, dry mix only
  • 4 eggs, room temperature
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup butter, softened
  • 1/2 cup warm water
  • 1 teaspoon lemon extract
  • 1-2 tablespoons lemon zest

Frosting:

  • 6 ounces cream cheese, softened
  • 2-3 cups powdered sugar
  • 2 teaspoons lemon zest
  • 1-2 tablespoons lemon juice
  • Yellow sprinkles, optional

Instructions:

  1. Heat oven to 350F. Prepare bundt pan with baking spray or grease and flour. Set aside
  2. In stand mixer or mixing bowl, combine cake mix, pudding, eggs, Greek yogurt, oil, butter, water, extract and first measure of lemon zest. Mix to combine.
  3. Pour into bundt pan and bake 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto rack to cool completely
  4. Prepare Frosting. With hand mixer or stand mixer combine cream cheese, 3 cups powdered sugar, zest and 1-2 tablespoons juice. Add more powdered sugar or juice as needed. Either spread onto cake or place into piping bag and pipe on top of bundt cake. Add sprinkles. Chill until serving.

Yield: 12+ servings

 

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

#EasterSweetsWeek Logo

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

  
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

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

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

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 March 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

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.

Filed Under: Cakes & Frostings, Holiday, Uncategorized

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