Crisps-Crumbles-Bread Puddings

Hi friends. I have some exciting news. Starting today I am a contributor on Cupcakes & Kale Chips. Brianne is an awesome blogger and such an inspiration. I am excited to be contributing on her site about one of my favorite activities – going to Farmer’s Markets!

Summer is almost over and the school year will soon be starting for a lot of families. As August nears, I am longing for cooler weather. Florida has been extremely hot and humid this year. I try to run errands before the day gets too hot, and that includes my favorite activity – going to the Farmer’s Market on the weekend. You can follow all my Farmer’s Market fun with #LnCFarmersMarketFinds on Instagram. If you haven’t noticed all the nice share buttons on the left of the screen, check them out. You can now easily share any Love and Confections recipe through Pinterest, Facebook, Google+, Twitter and one of my new favorites – Yummly!

I love local farmer’s markets. The hustle and bustle of vendors setting up their stalls reminds me of my time at the bakery. As the pastry chef, I would be working with the Master baker well before the sun came up, to make sure we had enough baked goods for the bakery and the farmer’s market around the corner. The little downtown came alive as the sun peeked out over the trees. Bikers stopped to get a coffee and pastry after exercising on the 22-mile trail. Parents with children headed toward the splash pad, and eagerly awaited for fun in the water to begin. Saturdays were our busiest day and it seemed like everyone visited the market.

Nowadays, even though I am still up early with a toddler, it is nowhere near as hectic as the farmer’s market days at the bakery. Instead of rushing to make sure we had enough pastries, croissants and bread, I can leisurely take my time to wander through the market. The sights and smells are incredible: fresh eggs, artisan cheeses, breads and pastries, and of course, the beautiful fruits and vegetables. #ToddlerLnC loves going to the splash pad and running around with the other children.

Over the Spring and Summer, I have gone to a few u-pick farms and had multiple trips to the Farmer’s Market. Strawberry Freezer Jam and Blueberry Sangria were two of my favorite things to make with fresh fruit this year. I love being able to have fresh strawberry jam all year. I also made a batch of Strawberry-Blueberry Jam too!

These crisps are easy to prepare, and since we always have lots of fresh fruit at home – any combination is delicious. The juicy fruits meld together and the crispy oat topping gives just the right amount of crunch. Indulge even more and top your crisp with some homemade Vanilla Bean Ice Cream. You can definitely share these individual treats, but I won’t tell if you decide to have one all to yourself. Enjoy!

I’m sharing this recipe at Cupcakes & Kale Chips, so head over there for the recipe!

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Until next time,
LOVE & CONFECTIONS!

I love going to the farmer’s market on the weekend. It has locally-grown produce, baked goods, fresh kettle corn and other vendors selling jewelry, homemade soaps, and even plants and flowers.

It is located right next to a water park that is a great spot for kids and toddlers to run around and play on hot Summer days. There is a little old couple that sells freshly squeezed lemonade and it is amazing. They squeeze the lemons right in front of you, pour it over ice, add in simple syrup and a cherry on top – perfection!

This crisp is great to throw together with whatever fruit you may have on hand. I love stone fruit, and it is also great with apples and spices. I used some fresh nectarines and plums, and had my frozen blueberries ready and waiting.

Nectarine, Plum and Blueberry Crisp
a Love and Confections original
Click here for printable recipe

Nectarine, Plum and Blueberry Crisp Filling Ingredients:
 – 2 cups Nectarines, diced
 – 3 cups Blueberries
 – 1 cup Plums, diced
 – 2 tablespoons Granulated Sugar
 – 2 tablespoons Brown Sugar
 – 2 tablespoons Corn Starch
 – 1/2 teaspoon Cinnamon
 – 2 teaspoons Lemon Zest
 – 1-2 tablespoons Lemon Juice

Nectarine, Plum and Blueberry Crisp Filling Directions:
1. Heat oven to 375°F. Coat the inside of 4 small souffle ramekins with non-stick spray.
2. Add Nectarines, Blueberries and Plums to a medium bowl.
3. Top with Granulated Sugar, Brown Sugar, Corn Starch, Cinnamon, Lemon Zest and Lemon Juice. Stir to combine.
4. Evenly distribute between the four ramekins and bake for 15 minutes. While it is baking, make the topping.

Nectarine, Plum and Blueberry Crisp Topping Ingredients:
 – 1/4 cup All-Purpose Flour
 – 1/4 cup Brown Sugar
 – 1/4 cup Almond meal
 – Pinch of Salt
 – 4 tablespoons Unsalted Butter, cold and cubed
 – 1/2 cup Oats

Nectarine, Plum and Blueberry Crisp Topping Directions:
1. Place Flour, Brown Sugar, Almond Meal and Salt in a medium bowl.
2. Using a pastry blender, or knives, cut Butter into the flour mixture until it resembles coarse crumbs. With a spoon, stir in the Oats.
3. Put topping on fruit – be careful because the ramekins are hot – and bake an additional 15-20 minutes, or until the fruit mixture starts to bubble and the topping gets golden brown.
4. Let it cool slightly before eating. Best when warm and served with whipped cream or ice cream. Can be stored in the refrigerator for up to 2 days.

Until next time,
LOVE & CONFECTIONS!

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Disclaimer: I received a dozen Pinata Apples from Stemilt to use for a recipe. All opinions are my own.

A few weeks ago, I went to Boma, a restaurant in Disney’s Animal Kingdom Lodge, to celebrate a friend’s birthday. It is a buffet style meal, showcasing the flavors of Africa. The food was great! I didn’t really have any expectations because I had never had African cuisine before. They had Salads, Soups – I am totally going to recreate the seafood soup – Meat, Chicken, Vegetables, Rice and Curry; the list goes on and on.

Everyone’s favorite was the dessert buffet, of course. Bite-sized treats filled our plates, some were very boozy. There was also a Fruit Crisp and a Banana Bread Pudding. This bread pudding was pretty great. It also had a choice of Vanilla or Rum Sauce. As if there was really a choice? Most of us tried both.

While we were finishing dessert, I decided to recreate this at home. I do have an affinity for Bread Pudding, and always love a moist and delicious Banana Bread – so why not put the two together? I also added some chopped Pecans for a little crunch. My Brown Sugar Butter Rum Sauce was the “icing on the cake” Come back tomorrow for the Brown Sugar Rum Sauce recipe! Warm Bread Pudding is, in my personal opinion, the best way to serve this dish.  Definitely one I will make again!

Banana Bread Pudding
a Love and Confections original recipe

Bread Pudding Ingredients:
 – 400 grams day-old Banana Bread, cubed
 – 300 grams Crusty Bread (Italian or Country), cubed
 – 500 grams Whole Milk
 – 5 medium to large Eggs
 – 200 grams Granulated Sugar
 – 2 very ripe Bananas
 – 50 grams chopped Pecans or Walnuts (optional)
 – 4 cups hot tap Water – for water bath

Bread Pudding Directions:
 – Cut the Banana Bread and Bread into inch-sized cubes and set aside.
 – In a medium saucepan, scald the Whole Milk but do not bring it to a boil. While the Milk is heating, crack the Eggs into a large bowl and whisk vigorously with the Granulated sugar. Add in Bananas and whisk or use immersion blender to mix thoroughly.
 – Once the Milk is warm, slowly pour into the Egg and Sugar mixture while whisking constantly (called Tempering, so the Eggs don’t curdle/scramble).
 – Place all the bread into the large bowl so it can soak up the mixture. You can toss it with a spoon and press down to make sure all the bread touches liquid. Leave it to “soak” for 30 minutes.
 – Heat the oven to 300F.
 – Add Nuts to the bread mixture after it has soaked, tossing to combine. Divide mixture evenly between 6 ramekins.
 – One of the most important steps when making bread pudding is to use a water bath, or Bain Marie. Place a large dish or pan (big enough to fit the ramekins and about 4 cups of water) on the rack in the middle of your oven. Place the ramekins inside and then add the water – this is the easiest way so you don’t create a big mess by moving the already full water bath into to oven.
 – Cook for 45-55 minutes. The top will look slightly crisp and the bread should be moist, but cake-like with no excess liquid around the edges. Very carefully, and if you can, take the bread pudding out of the water bath and let it cool slightly before eating. If you can’t grab the ramekins, take both containers out of the oven and let the water cool, until you can get the ramekins out of the water bath. Again, please be careful, because the water bath is extremely hot!
 – Best served warm with either vanilla ice cream or Brown Sugar Butter Rum Sauce.

Until next time,
LOVE & CONFECTIONS!

Katie asked me to do a guest blog on Katie’s Cucina while she was on vacation in Italy! I decided that this recipe would be perfect to share with her readers.

For many food bloggers, the Fall season is packed with apple and pumpkin recipes. Pictures of red, orange and yellow leaves dot blog pages and Instagram feeds. We have 2 seasons here in Florida, “Hurricane Season” & “Not Hurricane Season“. I love the changing of the Seasons, live vicariously through those amazing photos and treasure the visits to my Parents’ house is North Carolina.

This recipe has the spices and warmth of freshly-baked apple pie with the all the appetizing qualities of a moist and rich bread pudding. I hope you enjoy!

Apple Pie Bread Pudding
a Love & Confections original recipe

Apple Pie Bread Pudding Ingredients:
 – 2 teaspoons Cinnamon
 – 3/4 teaspoon Nutmeg
 – 1/4 teaspoon Allspice
 – 2 cups Granulated Sugar, separated

 – 4 cups Whole Milk
 – 6 Eggs
 – 1 large loaf of crusty Bread (Italian or Country)
 – 5 small Apples, or 3 medium Apples
 – 1 tablespoon Lemon Juice
 – 4 cups hot tap water

Apple Pie Bread Pudding Directions:
 – Combine the Cinnamon, Nutmeg and Allspice and set aside. Cut the Bread into inch-sized cubes and set aside.
 – In a medium saucepan, scald the Whole Milk but do not bring it to a boil. While the Milk is heating, crack the Eggs into a large bowl and whisk vigorously with 1 & 1/2 cups of Granulated sugar.
 – Once the Milk is warm, slowly pour into the Egg and Sugar mixture while whisking constantly (called Tempering, so the Eggs don’t curdle/scramble). Once all the Milk is added, whisk in 1 & 1/2 teaspoons of the homemade apple pie Spice Mix.
 – Place all the bread into the large bowl so it can soak up the mixture. You can toss it with a spoon and press down to make sure all the bread touches liquid. Leave it to “soak” for 30 minutes.
 – Heat the oven to 300F. Wash and dice the Apples into 1/2 inch cubes. I prefer the skin on for an added texture, but you can peel them if you do not like the skin. Place the apples in a bowl and add the Lemon Juice, the rest of the Spice Mix, remaining sugar and stir until the apples are completely coated.
 – Using a 2.5 quart Corningware or deep casserole dish (or if you prefer, individual portioned dishes) layer the soaked Bread and the Apple Mixture in 5 layers, beginning and ending with the Bread.
 – One of the most important steps when making bread pudding is to use a water bath, or Bain Marie. Place a large dish or pan (big enough to fit the casserole dish and about 4 cups of water) on the rack in the middle of your oven. Place the casserole dish inside and then add the water – this is the easiest way so you don’t create a big mess by moving the already full water bath into to oven.
 – Cook for 45-55 minutes. The top will look slightly crisp and the bread should be moist, but cake-like with no excess liquid around the edges. Very carefully, and if you can, take the bread pudding out of the water bath and let it cool slightly before eating. If you can’t grab the casserole dish, take both containers out of the oven and let the water cool, until you can get the casserole out of the water bath. Again, please be careful, because the water bath is extremely hot!
 – Best served warm with either vanilla ice cream or homemade Creme Anglaise

Until next time,
LOVE & CONFECTIONS!