Appetizers-Snacks-Dips

It’s Oscar night! Roll out the red carpet, get your hair done and put on some heels, because we are going to the Academy Awards. Well, not really, but that would be totally awesome! I love the Oscars and not just because I was a film major in college. Watching movies is one of my favorite pastimes. We had movie nights often when I was growing up and I remember curling up on the couch with a blanket and some kind of snack while we watched a movie as a family.

I still curl up on the couch, under a blanket, with some sweet or savory snack and watch movies with Mr. L&C. We love movie dates and always watch the Academy Awards together. Every year we print out a ballot and make a game of trying to guess the winners – Mr. L&C and I are very competitive.

Movies are synonymous with popcorn, soda and boxes of candy. I decided to make our Oscar viewing party a little more upscale this year. Raspberry Brie Bites are one of my all-time favorite appetizers and they are so easy to make. You can even drizzle them with a balsamic reduction for a more savory option, or some chocolate sauce to make them sweeter. The possibilities are endless. Grab yourself some champagne, Raspberry Brie Bites and enjoy!

A Love and Confection original recipe
Click here for a printable recipe
Yield: 30

Raspberry Brie Bite Ingredients:
– 2 packages of Mini Phyllo Shells, 30 total
– 1/2 pound Brie
– 5 tablespoons Seedless Raspberry Jam

Raspberry Brie Bite Directions:
1. Heat oven to 350F. Place frozen Phyllo Shells onto baking sheet with sides.
2. Cut rind off of Brie and cube into 1/2 inch pieces. Place one piece in the middle of each Phyllo Shell. Scoop 1/2 teaspoon of Seedless Raspberry Jam into each Phyllo Shell.
3. Bake for 5-8 minutes, or until the cheese is warm and melted. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Nominees for Best Supporting Appetizers:

• Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
• Black and White Olive Cheese Puffs by Peaceful Cooking
• Cheddar Olives by Jane’s Adventures in Dinner
• Chicken Boursin by Recipes Food and Cooking
• Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
• French Onion Sliders by Momma’s Meals
• Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
• Italian Guacamole with Pesto by Food Done Light
• Lobster Bruschetta by The Texan New Yorker
• Melon and Prosciutto Skewers by That Skinny Chick Can Bake
• Mini Cheese Balls by Rants From My Crazy Kitchen
• Moroccan Beef Kefta Briouat by Manu’s Menu
• Mushroom Pate by Lifestyle Food Artistry
• Oysters Rockfeller by Noshing With The Nolands
• Pea Pesto Crostini by Ruffles & Truffes
• Prosciutto Wrapped Shrimp by Casa de Crews
• Raspberry Brie Bites by Love and Confections
• Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
• Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
• Spinach Bites by Shockingly Delicious
• Sweet Chili Chicken Skewers by Nosh My Way

Nominees for Best Course in a Leading Role:

• Broccoli Calzones by eating in instead
• Bow Ties and Tails Galore by Cindy’s Recipes and Writings
• Chicken Oscar by Palatable Pastime
• Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
• Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva

Nominees for Best Supporting Sips:

• Apple Ginger Martini by Hezzi-D’s Books and Cooks
• Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
• Cherry Almond Sparklers by Magnolia Days
• Iced Espresso Martini by Cosmopolitan Cornbread
• Mixed Berry Martini by The Messy Baker
• Red Carpet Sparkler by Rhubarb and Honey
• Thank You Peary Much by Sew You Think You Can Cook

Nominees for Best Delectable Desserts:

• 7-Layer Bark by Take A Bite Out of Boca
• Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
• Champagne Truffles by Brunch with Joy
• Chocolate Covered Cherries by Peanut Butter and Peppers
• Decadent Flourless Brownies by Recipe for Perfection
• Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
• Imitation Game Guinness Brownies by NinjaBaker.com
• Mini Strawberry Galette by Basic N Delicious
• Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
• No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
• Popcorn Puppy Chow by Pies and Plots
• Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy’s Honeybunch
• Tuxedo Cake by The Redhead Baker

Hopefully everyone had a great Holiday Season and Happy New Year! I thought I’d ring in the new year with one of my favorite snacks that are super easy and good for you – Kale Chips.

Instead of grabbing a bag of chips or pretzels when I’m in the mood for something crunchy and salty, these Kale Chips satisfy my craving. My uncle loves to make these and that’s where I tried them for the first time. He adds a bit of red pepper flakes for a kick, but you can leave them out if you don’t want to include them. They are so versatile, you can use whichever spice blend you prefer.

I am anxious to make my next batch and play around with some different spices and flavorings. These Kale Chips are the perfect snack to keep you from munching on not-so-good food and help you on any New Year’s healthy resolution you might have. Enjoy!

Kale Chips
A Love and Confection family recipe
Click here for a printable recipe

Kale Chip Ingredients:
– 1 bunch of Kale
– Sea Salt, to taste
– 1/2 teaspoon Garlic Powder
– 2-3 teaspoons Olive Oil
– 1-2 pinches of Red Pepper Flakes (optional)

Kale Chip Directions:
1. Heat oven to 275F and lightly spray non-stick cooking spray onto 1-2 sheet pans with sides.
2. Pull leafy portions from stringy veins of Kale and tear large leafs into smaller pieces. Rinse well and spin or pat and air dry. Make sure they are completely dry before baking to insure a crisp chip.
3. Place the Kale in a large mixing bowl and add Sea Salt, Garlic Powder and Olive Oil. Toss lightly to coat and place in a single layer on your sheet pan.
4. Bake for 18-22 minutes, rotating halfway through. They should shrink about 50% and are done when crisp. Let them cool on the sheet pan for 3-5 minutes. They are very delicate, so carefully, with a spatula, remove the Kale Chips from the sheet pan and place them in a bowl for serving.

*Kale Chips are best eaten within 24 hours of baking. I have not tried this, but if you choose to store them, place some uncooked white rice in the bottom of an airtight container and store for up to 2 days. 

Until next time,
LOVE & CONFECTIONS!

40 Easy Appetizers and Small Bites Round-Up:

1. Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Mascarpone from Love and Confections
2. Havarti Dill Roll-ups from Eazy Peazy Mealz
3. Creamy Ranch Buffalo Chicken Dip from Renee’s Kitchen Adventures
4. Chicken Cordon Bleu Sliders from Life Tastes Good
5. Basil Pesto Hummus with Toasted Pine Nuts from The Lemon Bowl
6. Spinach, Tomato and Artichoke Dip from Hot Eats and Cool Reads
7. Chipotle Cheese Dip from Dizzy, Busy and Hungry
8. Spinach and Feta Quinoa Bites from Aggie’s Kitchen
9. Crispy Artichoke Hearts with Dipping Sauce from Hungry Couple NYC
10. Sweet Potato Chips with Garlic Aioli from Life Tastes Good
11. Shrimp and Veggie Egg Rolls from Eazy Peazy Meals
12. Crispy Baked Green Bean Fries from Dizzy, Busy and Hungry
13. Pan Fried Cajun Chickpeas from Aggie’s Kitchen
14. Polenta Cakes with Grilled Tomato and Mozzarella Caprese Salad from Love and Confections
15. Spicy Chicken Meatballs from Life Tastes Good
16. Sesame Chicken Egg Rolls from Carlsbad Cravings
17. Steamed Pork Dumplings from The Lemon Bowl
18. Shrimp and Crap Dip from Hot Eats and Cool Reads
19. Loaded Eggplant Rounds from Dizzy, Busy and Hungry
20. Steak, Pear and Gorgonzola Flatbread from Katie’s Cucina
21. Crab and Cream Cheese Wontons with Lemon Dipping Sauce from Eazy Peazy Mealz
22. Hot Pepperoni Muffuletta Dip from Renee’s Kitchen Adventures
23. Roasted Tomato Pizza Dip from Life Tastes Good
24. Smoked Salmon Bites from Dizzy, Busy and Hungry
25. Blue Cheese Cheesecake from Recipes, Food & Cooking
26. Pickles in a Blanket from The Lemon Bowl
27. Cauliflower Poppers from Hungry Couple NYC
28. Pesto White Bean Spread from Hot Eats and Cool Reads
29. Chinese 5 Spice Chicken Wings from Carlsbad Cravings
30. Baby Portabella Pesto Flatbreads from Aggie’s Kitchen
31. Mediterranean Lamb Meatballs with Yogurt Sauce from Eazy Peazy Mealz
32. Cream Cheese Pesto Dip from Renee’s Kitchen Adventures
33. Baked Brie with Honey and Almonds from The Lemon Bowl
34. Simple Guacamole from Life Tastes Good
35. Brie with Cranberries and Walnuts from That’s My Home
36. BLT Dip from Hot Eats and Cool Reads
37. Guilt-Free Jalepino Artichoke Dip from Dizzy Busy and Hungry
38. Healthy Asparagus Spiral Puffs from Hungry Couple NYC
39. Hot Pimento Cheese Dip from Katie’s Cucina
40. Cheese Stuffed Zucchini Flowers from Aggie’s Kitchen

This dessert title is definitely a mouthful, and it may seem like a dauntingly difficult thing to make, but it really isn’t. These crostini take maybe 15 minutes from start to finish and are so delicious and satisfying.

Let’s talk about the whipped mascarpone. Mascarpone by itself is so good. It is great in both sweet and savory dishes. I use it with pasta and red sauce – like lasagna or baked ziti, and in tiramisu and frosting – like a cream cheese frosting for cupcakes. I could just eat this whipped mascarpone with a spoon, it is that good. It gets even better when it is on top of a crunchy, buttery crostini.

I usually use a small French or Italian loaf when making crostini because the nice hard crust gives it some stability. Slather it with butter and put it on a grill and you are good to go. I have a very, very, very small grill. It can cook like 4 hamburgers at a time and takes 1 hour for the charcoal to get good and hot. I am all for getting that good smokey grill flavor, but lately easy dinner and desserts are on the menu, since Baby L&C is days away from turning 1 and starting to walk everywhere and get into everything.

OXO just released their new line of cookware. I love OXO products and couldn’t wait to try out their newest collection. The Non-Stick Pro 11 Inch Square Grill Pan is such a great addition to any kitchen. It gives food those lovely grill marks without having to go outside and play with charcoal or gas. What’s even better is that it can go from stove to oven and is dishwasher safe! I have a few more recipes in mind for this Grill Pan and cannot wait to make them. The new OXO Cookware should definitely be on your holiday wish list!

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone
A Love and Confection original recipe
Click here for a printable recipe

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone Ingredients:
– 8- 1/2 inch slices of French Bread cut on a diagonal
– Unsalted Butter, room temperature
– 2 Bananas, cut in half length-wise with the skin left on
– 4 teaspoons Honey plus more for topping
– 1 tablespoon Brown Sugar
– 1/2 teaspoon Ground Cinnamon
– 2 ounces Mascarpone, softened but not warm

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone Directions:
1. Heat Grill Pan on medium heat. Slice Bread into 1/2 inch pieces and Butter both sides. Place the crostini, half at a time, on the grill pan for 1-2 minutes, or until crispy, brown and with grill marks. Flip over and cook the second side. Remove crostini to a plate and repeat with remaining bread pieces.
2. Place Bananas, fruit side down, onto the grill pan and cook for 1-2 minutes or until they have nice grill marks but are not burnt. Place on a plate, remove the skin and dice.
3. In a small bowl, whisk together the Honey, Brown Sugar, Cinnamon and Mascarpone until completely combined. Spread onto Crostini and top with Grilled Bananas and optional drizzle of Honey. Enjoy!

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was provided an OXO Grill Pan for review as well as one to give away to my readers. All opinions are my own. This post contains affiliate links.

Today is day 6 and the end of #PumpkinWeek. I have loved celebrating all things pumpkin with my Food Blogging friends. Tomorrow is National Pumpkin Day and I hope you have enjoyed all the recipes we have shared this week. In addition to homemade pumpkin puree, pie, and cookies, we have also shared some savory pumpkin dishes like hummus, chili and pumpkin corn chowder. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

If you look through Pinterest, you will see hundreds of versions of this dip. There are so many different ingredients and ways to make this dip, and I wanted to do something different. I decided to add one of my new favorite treats to the mix.

Stonyfield Organic recently introduced a new line of product called Petite Creme. It is similar in texture to Greek yogurt, but is not tangy. Petite Creme is sweet and smooth, just the way I like my yogurt. They have some fabulous flavors and I love them all! The Vive la Vanilla Stonyfield Petite Creme was just what I needed for this dip. The vanilla flavor goes great with the pumpkin pie spice and the smoothness and creaminess of the yogurt helps it not get too firm after refrigeration. All-in-all, I think I created a great, and very easy, recipe and I hope you make it and share it with family and friends.

Pumpkin Pie Dip
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Dip Instructions:
– 8 ounces Cream Cheese, room temperature
– 4 ounces Powdered Sugar, sifted
– 1 container Stonyfield Vive la Vanilla Petite Creme (5.3 oz)
– 8 ounces Pumpkin Puree
– 2 teaspoons Homemade Pumpkin Pie Spice
– Graham Crackers for dipping

Pumpkin Pie Dip Directions:
1. In the bowl of your stand mixer, combine the Cream Cheese and Powdered Sugar until evenly mixed. Add in the Stonyfield Petite Creme and mix. Scrape down the sides of the bowl to insure everything is incorporated.
2. Add in the Pumpkin Puree and Pumpkin Pie Spice. Mix until combined. Scrape down the sides of the bowl if necessary.
3. Pour into serving bowl, cover with plastic wrap and refrigerate a minimum of 1 hour. Separate Graham Crackers into bite-sized pieces for dipping and arrange on a serving tray around the dip. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye – that’s Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor’s Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

This is a sponsored post on behalf of Hillshire™. All opinions are my own.

Lately the days have been blurring together. Between unpacking in the new house, taking care of Baby L&C and running errands/going to appointments; things are busy. So busy, in fact, that my morning hot cup of coffee often gets forgotten and becomes an iced afternoon pick-me-up. I also sometimes forget to eat lunch. It’s bad when 3 o’clock rolls around, I find my stomach grumbling and remember I didn’t stop to eat.

The new Hillshire Snacking features premium meats and at least 15 grams of protein per serving. Hillshire Snacking is available in 8 different varieties, including Grilled Chicken Bites paired with Teriyaki, Mango Habanero, Honey Mustard or Sweet Chili dipping sauce as well as Small Plates with Genoa, Italian Dry, Hot Calabrese or Peppered Salame paired with either Gouda or Pepper Jack Cheese. The Hillshire Snacking options are perfectly portioned for snacking at home or on-the-go.

I bought 2 of the Hillshire Snacking varieties at my local Target – Italian Dry Salame with Gouda and the Grilled Chicken Bites with Sweet Chili dipping sauce. Both were delicious! I am partial to salame, being Italian and all, and loved the Dry Italian Salame with Gouda option. I am actually very happy it was gouda. Usually provolone is paired with salame and since I don’t particularly like provolone, the gouda was perfect. I added some pesto on the toasted rounds and tomato wedges with salt, pepper, oil and vinegar to round out my small meal. It was the perfect amount for my I-forgot-to-eat-lunch-afternoon-snack-while-baby-naps. I can see a lot of these Hillshire Snacking Small Plates in my future!

Don’t forget to check out the new Hillshire Snakcing and see what great Hillshire Snacking products are available.

Until next time,
LOVE & CONFECTIONS!

#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.

Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the. Don’t forget to follow the hashtag on Twitter too.

So things have been quite crazy around here this past week. We moved and if you think moving is hard, try moving with a 9-month old. My kitchen is mostly put together, and I actually got to cook dinner in it last night! There are still a few things that need to get done and unpacked. Most of my baking supplies are still in boxes. Slowly but surely things are getting back to normal. And we officially have the computer and internet running, so I am beyond happy that this post is actually happening!

I love grilled food, but having lived in an apartment for the past 4 years, we weren’t allowed to have a grill. Hopefully that will change, now that we are in a house. Before, when I wanted something grilled, I would have to either go out to eat, try and grill on a very small portable charcoal grill, or visit family that lives about an hour away. My little go-around has been a panini press that is an interchangeable grill and griddle that I used for today’s recipe.

This is my first time using FireWire grilling tools and they are pretty cool. My panini press is quite small to use the flexible skewers on, but you can bet that I am going to try them out again on a bigger grill as soon as I can. I love polenta and thought it would be the perfect upscale tailgate treat. It is absolutely delicious and I might have eaten more that my fair share. The polenta cakes are best served warm and fresh. You can reheat them, or keep them warm in a low oven as well. Garnish with the Tomato and Mozzarella Salad right before serving. This dish will definitely impress your game-day guests!

The Grilled Tomato and Mozzarella Salad would not be complete without herbs. Gourmet Garden has such a great variety of herbs available in the refrigerated section of your grocery store. I love the Italian Herb Paste, Basil Paste and Garlic Paste. I use these specific Gourmet Garden products a lot, especially in my meatloaf and tomato sauce. They are perfect because the ingredients are all ready to be incorporated into my dishes and I don’t have to worry about the quality – sometimes my supermarket doesn’t have a good selection when I need it.

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad
A Love and Confection original recipe
Click here for a printable recipe

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad Ingredients:
– 1 roll prepared, refrigerated Polenta
– 2 large Eggs
– 1-1 & 1/2 cups Seasoned Bread Crumbs
– Olive Oil for frying; oil should only come up maybe halfway on the sliced polenta
– 1 teaspoon Extra Virgin Olive Oil
– 1/4 teaspoon Onion Powder
– 1/4 teaspoon Gourmet Garden Italian Herb Paste
– 1/4 teaspoon Gourmet Garden Basil Paste
– 1/8 teaspoon Gourmet Garden Garlic Paste
– 1 cup Cherry or Grape Tomatoes
– 1 cup Mozzarella Pearls (Bocconcini)
– Salt and Pepper to taste

Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad Directions:
1. Slice prepared Polenta into 1/4 slices and set aside. In two separate small bowls, whisk the Eggs in one, and place most of the Breadcrumbs into the other, creating a breading station.
2. Heat the Olive Oil in a medium-large skillet for frying. Once hot, Dredge the Polenta slices into the Eggs then Breadcrumbs and fry, turning half-way, until golden brown. Be careful to not overcrowd the skillet. Once cooked, place on a paper towel-lined plate to drain off excess oil. Once all the Polenta slices are fried, place them onto a serving platter.
3. In a medium bowl, whisk together the Extra Virgin Olive Oil, Onion Powder, Italian Herb Paste, Basil Paste and Garlic Paste. Add in the Tomatoes and Mozzarella and toss to combine. Salt and Pepper to taste and serve over the warm Polenta cakes. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie           
Vegified Hot “Wings”  by Curious Cuisiniere            
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections               
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains 

*Disclaimer: I was provided with the FireWire Flexible Grilling Skewers and Gourmet Garden Herbs as a #10daysoftailgate participant. All opinions are my own. I only work with companies I love.