Pies-Tarts-Crostatas

Pumpkin Tart with Pumpkin Spiced Whipped Cream #PumpkinWeek

Savor the flavors of Fall with a make-ahead pumpkin tart. A pumpkin spiced graham cracker crust is filled with a delicious and creamy pumpkin custard and piped with pumpkin spiced whipped cream.

This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored


Today’s recipe is all about pumpkin spice! As the saying goes, “pumpkin spice everything!” I am so excited to share this Pumpkin Tart with Pumpkin Spiced Whipped Cream recipe with you on day 2 of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the giveaway here!


Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored


#PumpkinWeek is one of my favorite blog holidays. It unofficially starts the Fall season for me, since we don’t really have much of that Fall feeling in Florida.

There are definitely days when the weather starts to cool down and all I can think about is baking with the windows open and drinking hot chocolate. With highs in the 90s, that seems far off, but I’ll bake all the pumpkin goodies and dream of changing leaves and cooler temperatures anyway.

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Even if it is in the 90s, my family and I still go to a local pumpkin patch and have fun outdoors with Little LnC. She has never seen changing leaves, and I can’t wait to show her all the beautiful colors of the season someday soon. Last year was actually my first time apple picking in an orchard and I am now addicted. Pumpkin patches, corn mazes, hay rides, apple picking and hot cider donuts are what my Autumn dreams are made of!

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Graham cracker crusts are by far the easier tart shell, especially if you start out with pre-ground graham crumbs. I added a good amount of pumpkin spice to the shell because I really wanted that flavor throughout. The pumpkin custard is very similar a pumpkin pie filling.

Pumpkin spiced whipped cream should be bottled and sold! I would put that on everything, including my morning coffee, hot chocolate, and every single dessert. Instead of a dollop on each slice, I piped the whipped cream with a Wilton 1M star tip around the edge of the crust. It turned out beautifully and really jazzed up the tart. I hope you enjoy lots of pumpkin spiced everything this season!

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Pumpkin Tart with Pumpkin Spiced Whipped Cream

By Love and Confections

Crust Ingredients

  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted

Pumpkin Custard Ingredients

  • 4 Eggland’s Best large eggs
  • 1 can (15 oz) pumpkin puree, not pumpkin pie filling
  • 1/2 cup Dixie Crystals Light Brown Sugar
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Heat oven to 350F.
  2. In a medium bowl, combine the crust ingredients in a bowl using a rubber spatula. Pour into tart pan and press down and up the sides. Use a flat metal measuring cup to press firmly and create sharp edges.
  3. Bake for 7-8 minutes. Make filling while crust bakes.
  4. In the bowl of your stand mixer with the paddle attachment, or in a medium mixing bowl with hand mixer, mix all the ingredients for the custard filling until combined.
  5. Pour into crust and bake for 35-45 minutes, or until set and the center jiggles only slightly. Cool completely then refrigerate.
  6. Pipe Pumpkin Spiced Whipped Cream onto tart and serve. If not serving immediately, refrigerate with whipped cream up to 4 hours. If making tart a day ahead, wait until day of to pipe whipped cream. Tart may sweat in refrigerator if covered and not completely cool.

Pumpkin Spiced Whipped Cream

Ingredients

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Chill metal mixing bowl and whisk before whipping.
  2. Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Here are today’s #PumpkinWeek Blogger Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections

Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

Here are some items I used for this recipe:

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

Banana Cream Pie Cookie Cups

Banana cream pie in a bite-sized form. Graham cracker cookie cups are filled with banana pudding, topped with creme Chantilly and garnished with banana slices and vanilla wafer cookies.

This recipe is sponsored by Dixie Crystals

Banana Cream Pie Cookie Cups from LoveandConfections.com


Pie is up there on my list of favorite desserts, right behind chocolate eclairs, and these Banana Cream Pie Cookie Cups are amazing! Cream pies or pudding pies are my top pick because I love the crumbly and sweet graham cracker crust, contrasting with the cool and creamy pudding or mousse filling. Fresh whipped cream is essential, and shaved chocolate or other garnishes are always fun.

Banana Cream Pie Cookie Cups from LoveandConfections.com

I grew up loving cream pies, but didn’t really make them much. I definitely need to make more, because who doesn’t need more cream pies in their life? These cookie cups are so easy to make you’ll want them for not only every holiday, but special occasions as well. The graham cracker crumbs really make it taste like a graham crust and not just a regular sugar cookie.

Banana Cream Pie Cookie Cups from LoveandConfections.com

Homemade pudding is great, but I opted for a semi-homemade route with banana pudding. Creme Chantilly, banana slices and Nilla Wafers are the perfect topping, reminiscent of the traditional banana pudding casserole dish we all love. They remind me of potlucks or Summer parties. There was always one banana cream dish and it got devoured with no leftovers.

Banana Cream Pie Cookie Cups from LoveandConfections.com

These mini desserts are the perfect bite. I already have ideas for a few other flavors that I know you will love – perfect for Fall, Winter, Spring, and Summer!

Banana Cream Pie Cookie Cups from LoveandConfections.com

Until next time,
LOVE & CONFECTIONS!


Banana Cream Pie Cookie Cups from LoveandConfections.com




I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Cherry Hand Pies for #PiDay

Cherry Hand Pies are just about the easiest dessert that takes little effort and looks gorgeous. There’s something special about mini pies and these cuties are perfect for Pi Day!

Cherry Hand Pies from LoveandConfections.com

Happy Pi Day! Today I am celebrating my love of Pi with pie. Pi – that wonderful non-repeating, non-terminating number from math class many years ago. When I was in high school, I had an algebra teacher who knew 45 decimals of Pi by heart. I bet that I could memorize more, and helped organize our high school’s Pi Day celebration.

Cherry Hand Pies from LoveandConfections.com

It took a little while, but every day leading up to Pi Day, I memorized 3 additional digits of Pi, until I beat and smashed his record. We had fun pieing teachers in the face to raise money for charity, and during our morning announcements, I rambled all the digits of Pi I had learned. To this day, I still can recite all 56 decimals of Pi that I memorized.

Cherry Hand Pies from LoveandConfections.com

So, onto the delicious part of Pi Day – the pie. While I like making homemade crust and homemade filling, I kind of took a shortcut. Things have been quite busy around here, with a rambunctious 3 year old. Sometimes I have to take shortcuts to get things done, and truth be told, I ran out of time making these hand pies, but they still turned out cute and delicious! I hope you enjoy Pi Day with a slice of your favorite pie!

Cherry Hand Pies

By Love and Confections
Published 03/14/2017
Cherry Hand Pies

Cherry Hand Pies are just about the easiest dessert that takes little effort and looks gorgeous. There’s something special about mini pies and these cuties are perfect for Pi Day!

Ingredients

  • 1 pre-packaged pie crust
  • 1 can cherry pie filling
  • 1 egg
  • Turbinado sugar
  • 1/3 cup powdered sugar
  • 1/2 tablespoon milk or lemon juice

Instructions

  1. Heat oven to 425F. Prepare sheet tray with silicone baking mat or parchment paper.
  2. Roll pie dough slightly thinner, on a lightly floured surface. Using a biscuit or circle cutter, cut rounds and place on baking sheet. If needed, re-roll and cut more.
  3. Place 2-3 cherries in the middle of 8 bottoms, brush the outside with egg wash, and crimp with a fork. Brush with egg wash and sprinkle with sugar
  4. Bake for 14-18 minutes, or until golden brown. Let cool on wire rack. Create glaze with powdered sugar and milk or lemon juice. Drizzle onto pies and enjoy!

Yield: 8
Prep Time: 5 mins.

Cook time: 18 mins.
Total time: 23 mins.

Happy Pi Day! Here are some delicious pies baked up by our blog friends. Hope you have a delicious #piday!

Cherry Hand Pies from Love and Confections
Chocolate Orange Free Form Pie from The Bitter Side of Sweet
Chocolate Peanut Butter Freezer Pie from Feeding Big
Fried Apple Pies from Cindy’s Recipes and Writings
Gluten Free Death By Chocolate Pie from Gluten Free Crumbley
Mini Shamrock Pie from The Freshman Cook
Shepherd’s Pie Pizza from The Spiffy Cookie
Sweet Potato Pie from My Catholic Kitchen

Until next time,
LOVE & CONFECTIONS!

Apple Pie Twists

Apple Pie Twists combine the classic flavors of apple pie with puff pastry in an easy to make breakfast or dessert.

Apple Pie Twists from LoveandConfections.com


I love the flavors of apple pie, but don’t always like making or eating the crust. I am kind of a crust snob. Sometimes crusts just don’t taste good. I often like to reinvent traditional pie recipes and put a twist on the classics. These Apple Pie Twists are a perfect example.

Apple Pie Twists from LoveandConfections.com

The apples are cooked to perfection, then spread on puff pastry, twisted, and baked to perfection. They are flaky, tart, sweet, and absolutely perfect when I am in the mood for apple pie without the crust.

Holiday baking is my favorite time of year, and Dixie Crystals is hosting their Holiday Baking Bonanza. Make some memories, and sweets, with your family in the kitchen, and enter for your chance to win one of 10 Williams-Sonoma Bakeware Sets.
Until next time,
LOVE & CONFECTIONS!

Apple Pie Twists from LoveandConfections.com

Whiskey Walnut Tart #BrunchWeek

A perfectly sweet and crunchy tart with just the right amount of chocolate on top – this Whiskey Walnut Tart should definitely make an appearance at your next Brunch!

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek


Welcome to day 2 of #BrunchWeek hosted by myself and Shaina from Take A Bite Out Of Boca. I hope you enjoyed my Blueberry Sangria from yesterday. With 30 bloggers and over 120 recipes shared this week, we have something for everyone – plus a huge #BrunchWeek giveaway. I decided to continue the adult beverage theme into today’s recipe – Whiskey Walnut Tart.

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek

This tart is kind of like a pecan pie, but kicked up a notch. While I do love pecan pies, sometimes they are a bit too much. My Whiskey Walnut Tart is chock full of nuts with a chewy molasses and brown sugar filling. It is the perfect ratio of crust to filling, and adding bourbon to a dessert is always good in my book! Plus, it is topped off with a drizzle of chocolate – booze and chocolate are dessert perfection!

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek

Even though I added Bourbon to my tart, you are more than welcome to omit the Whiskey if you choose. After baking, the Whiskey flavor is still very present but most of the alcohol has burned off. I actually added an extra dose of Bourbon in a Vanilla Bean Bourbon Whipped Cream that I will be sharing next week!

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek

One of my favorite types of pastries are tarts. You can have so many different flavor combinations – chocolate, nuts, fruit, lemon, etc. I also love miniature tarts because they are great for gatherings and buffets. This Whiskey Walnut Tart dough and filling can be used for mini tarts as well, and all you would need to do is adjust the baking time accordingly.

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek

This tart comes together very easily. I always use my KitchenAid Stand Mixer to make the dough. I usually make a full batch and freeze whatever I do not use. The dough lasts about 1 month in the freezer if properly stored and wrapped tight. Mixing the filling is extremely easy as well. Just add your ingredients to a bowl and mix together using Le Creuset’s newest Revolution Bimaterial Saute Spoon. Don’t forget to enter the giveaway the #BrunchWeek giveaway for a chance to win 1 of 12 prizes from our sponsors!

Whiskey Walnut Tart from LoveandConfections.com #BrunchWeek
A fun little tea towel I bought while on vacation in Savannah.



Whiskey Walnut Tart
A Love and Confections original recipe
Click here for a printable recipe

Tart Dough Ingredients: *makes enough for 2 tarts
– 560 grams All Purpose Flour
– 225 grams Butter, cold and cut in small cubes
– 225 grams Confectioner’s Sugar
– 5 grams Salt
– 158 grams Eggs (roughly 3 large eggs)

Tart Dough Directions:
– Combine first 4 ingredients into the bowl of your stand mixer. Using the paddle attachment, on a low speed, mix the ingredients until the Butter becomes pea-sized and the mixture feels somewhat like sand.
– Add the Eggs, one at a time, and mix until combined. This can be a sticky dough.
– Once mixed, enclose the dough on plastic wrap, shaping it into a rough circle, and let it rest in the refrigerator for at least 2 hours.
– After the dough has chilled and rested, roll the dough out on a floured work surface. Gently place the dough in the tart pan without stretching it. Press it to the bottom, in the corners, and up the sides. Chill in the refrigerator while preparing the filling

Whiskey Walnut Tart Filling Ingredients:
– 1/2 Tart Dough Recipe  – I usually make the full recipe then freeze whatever I don’t use.
– 4 large Eggs
– 170 grams Dixie Crystals Light Brown Sugar
– 50 grams Molasses
– 50 grams Light Corn Syrup
– 1/2 teaspoon Salt
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste
– 3 tablespoons Bourbon Whiskey
– 40 grams unsalted Butter, melted
– 275 grams California Walnuts, chopped
– 75 grams Pacari 70% Raw Chocolate, melted

Whiskey Walnut Tart Filling Directions:
1. Heat oven to 350F.
2. Whisk the Eggs together in a medium bowl. Using a spatula or spoon, mix in the Brown Sugar, Molasses, Corn Syrup, Salt, Vanilla Bean Paste and Whiskey.
3. Stir in the melted Butter and Walnuts. Remove tart from the refrigerator, place on a sheet pan with sides and fill to the top, with the mixture.
4. Bake for 30-35 minutes, or until the filling is firmly set. Let the tart cool completely before unmolding.
5. Once cool, place tart on serving dish and drizzle with melted chocolate. Enjoy!

Take a look at what the #BrunchWeek Bloggers are cooking up today!


BrunchWeek Egg Dishes: 
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries: 
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes: 
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides: 
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Oat-Chata from Culinary Adventures with Camilla.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts: 
Whiskey Walnut Tart from Love and Confections.

These are some of my favorite tart pans:



Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.

Strawberry Daiquiri Pie for #PiDay

Strawberry Daiquiri Pie is a family favorite – easy to make and full of flavor!

Strawberry Daiquiri Pie from LoveandConfections.com


Welcome to Pi(e) Day! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

Strawberry Daiquiri Pie from LoveandConfections.com

[Nerd Alert] I have a huge love of Pi. Don’t ask me why, it might be my competitive nature. When I was in high school, one of our teachers knew 45 decimals of Pi. I decided to try and learn more to beat his number. To help me learn, I created a Pi Necklace, where every color bead represented a digit 0 through 9. (example, red=0, white=1…) I learned new digits of Pi in sets of three and every time I learned new numbers, I added to my necklace. I made my necklace over the course of a few weeks.

Strawberry Daiquiri Pie from LoveandConfections.com

We decided to host Pi Day at school and have a bake sale of nothing but pies. I don’t know how we managed it, but we thought it would be fun to pie teachers in the face and were surprised a few of them said yes. It was quite entertaining being able to smash a whipped cream pie into your teacher’s face. I had finished memorizing Pi and did, in fact, beat the number of my teacher. I know 56 decimals of Pi by memory and can recite them still to this day.

Strawberry Daiquiri Pie from LoveandConfections.com

For Pi Day, I decided to make one of my all-time favorite pie recipes, one that my Grandmother used to make for me (minus the alcohol). I always loved the smell of this pie because the strawberry scent permeates the house. It isn’t from scratch, it uses a pre-made pie shell, but that’s how she did it and that’s how I intend to keep it. Whenever I think about this pie I think about her and wish she were here to have a slice with me.

Strawberry Daiquiri Pie from LoveandConfections.com



Strawberry Daiquiri Pie
Adapted from Bacardi
Click here for a printable recipe

Strawberry Daiquiri Pie Ingredients:
– 1-3 ounce box of Cook & Serve Vanilla Pudding & Pie Filling
– 1-3 ounce box of Strawberry Gelatin Dessert
– 1/2 cup Granulated Sugar
– 2 large Eggs
– 2 & 1/2 cups Water, divided
– 1/2 cup Dark Rum (optional)
– 8 ounces Whipped Topping, thawed and divided
– 2 prepared Graham Cracker Pie Crusts or 1 Extra-Serving Graham Cracker Pie Crust*
– Strawberries for garnish (optional)

Strawberry Daiquiri Pie Directions:
1. In a medium saucepan, combine the Vanilla Pudding, Strawberry Gelatin, Granulated Sugar, Eggs and 1/2 cup of the Water. Whisk to combine. Over medium heat, whisk in the remaining Water and bring to a full boil.
2. Take off the heat and using a sieve, strain into a clean bowl to insure no overcooked egg gets in your pie. Whisk in the Dark Rum and refrigerate for 1.5 hours.
3. Once chilled, fold in 6 ounces of Whipped Topping. If it is not smooth, you can lightly whisk the mixture. Pour into the prepared Pie Crust and refrigerate until set.
4. Garnish with remaining Whipped Topping and sliced Strawberries and enjoy!

*If you use the Extra-Serving Pie Crust, not all the filling will fit and you will need to place the rest in a small container to refrigerate.

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Enjoy a slice from the Pi(e) Day Bloggers:

S’mores Ice Cream Pie

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

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

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

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

Until next time,
LOVE & CONFECTIONS!

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

 Other Blogs participating later this week:

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

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

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

Image 1 Image 2

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

a Rafflecopter giveaway

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

LOVE & CONFECTIONS!

Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

One of the quintessential brunch dishes is quiche. You can do so many variations and create a different quiche for every day of the week. Last year I took my favorite quiche recipe and created an italian-style Tomato and Mozzarella Quiche for BrunchWeek.

This year I decided to revisit the quiche and use some wonderful produce. I love using Vidalia Onions because they are naturally sweeter and create an amazing caramelized onion – a perfect match for the mild Italian sausage. I used Italian sausage as opposed to breakfast sausage for the added flavor, but you can substitute breakfast sausage or even ground beef if you prefer.

The folks at Baloian Farms sent me some gorgeous Baby Bell Peppers. I knew they would instantly be perfect for my quiche. I also adapted my normal quiche crust and used some of the Bob’s Red Mill Whole Wheat Pastry Flour in place of some All-Purpose. It creates a heartier crust, you just might need to add a bit more water for the dough to come together well.

Sausage, Pepper and Caramelized Onion Quiche
a Love and Confections original

Sausage, Pepper and Caramelized Onion Quiche Ingredients:
 – 250 grams All-Purpose Flour
 – 10 grams Granulated Sugar
 – 12 grams Salt
 – 300 grams Butter
 – 112 grams Water, possibly  more depending on the dough, whole wheat soaks up more water than regular flour
 – 250 grams Bob’s Red Mill Whole Wheat Pastry Flour
 – 100 grams shredded Cheddar Cheese
 – 140 grams cooked Mild Italian Sausage
 – 50 grams cooked Baloian Farms Baby Bell Peppers
 – 50 grams caramelized Vidalia Onions
 – 150 grams Eggs, roughly 3 large eggs
 – 1/2 teaspoon Salt
 – 1/4 teaspoon black Pepper
 – 150 grams Whole Milk
 – 80 grams Heavy Cream

Sausage, Pepper and Caramelized Onion Quiche Directions:

 – Place first measurement of Flour, Sugar, Salt and Butter in the bowl of a stand mixer, with the paddle attachment, and combine until butter is mixed and looks like pea-size lumps have formed. Add in Water and mix until smooth. Add second measurement of Flour and mix until combined and dough forms a ball.

 – Lightly knead dough on a work surface, if any little pieces of flour and butter have not been incorporated. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Can be refrigerated overnight. If not using right away, place wrapped disk inside freezer bag, label and store for up to a week. Thaw in refrigerator before use.
 – Heat oven to 350F.
 – In a medium-size bowl, place Eggs, Salt and Pepper and whisk together. Add Whole Milk and whisk to combine. Add Heavy cream last and stir to incorporate, being careful not to mix too much and incorporate air. Set aside
 – Lightly flour your work surface and roll out dough, using a rolling pin, to about 1/4 inch thickness.
 – Using a 12 inch dinner plate turned upside-down on the dough, cut a circle using a sharp knife.
 – Place the dough circle in the middle of a Removeable-Bottom Tart Pan. Press the dough to the bottom of the pan and up the sides, being careful not to stretch the dough. Fold the extra dough over (towards the outside of the pan) and pinch, but don’t go over the sides, to create a crust that is slightly taller than the tart pan.
 – Sprinkle Cheese onto the bottom of the quiche shell. Layer Sausage, Peppers and Onions in the quiche shell. Place Quiche on a Sheet Tray and fill with Egg Mixture, just until it reaches the top.
 – Place in oven and bake for 30-40 minutes, depending on your oven, and rotating 1/2 way in between.
 – Allow to cool for at least 15-20 minutes before taking it out of the tart pan.
 – Enjoy!

Brunch Beverages:



Brunch Eggs:



Brunch Main Dishes:



Brunch Sides:



Brunch Breads and Grains:



Brunch Desserts:

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill and Baloian Farms to use for #Brunchweek. The Vidalia Onions were purchased by myself for the purpose of this post, but I love and use them for cooking on a regular basis, when in season. All opinions stated are my own.

Mini Lemon Meringue Tarts

I recently hosted a bridal shower for my sister, KB. It was a garden party theme with peonies and pearls. KB loves anything and everything pink, so that was the color scheme Mom and I went with. We had it at a gold club near my place. They did some fantastic food, but they do not provide dessert. I knew I was going to make the desserts for the party anyway, so that didn’t matter. I wanted to do a dessert buffet with a bunch of small desserts that everyone would enjoy.

I planned a total of 5 desserts plus the favor was cake in a jar. I am lucky that I have such great friends to help me out. Denny made the mini tart shells for me, which helped out a lot since my 3-month old has been a bit cranky lately



Mini Lemon Meringue Tarts
a Love and Confections original

Mini Lemon Meringue Tart Ingredients:
 – Tart Shell Recipe
 – Box Mix Lemon Pudding and Whole Milk as directed
 – 100 grams Egg Whites
 – 200 grams Granulated Sugar

Mini Lemon Meringue Tarts Directions:
 – Prepare Tart Shells
 – Prepare Lemon Pudding as directed on box for pie
 – In the bowl of your stand mixer, make a double boiler, heat the Egg Whites and Granulated Sugar, whisking constantly and until the mixture is warm and the sugar has dissolved. Make sure the water does not touch the bottom of the mixing bowl.
 – Place a piece of foil around the opening of the mixing bowl to trap the warm air. Egg whites whip better when warm, hence the double boiler. Using the whip attachment, whip on high until you have stiff peaks.
 – Pipe onto filled tarts using a star tip just before serving. With a blow torch, toast the tops. Enjoy

Until next time,
LOVE & CONFECTIONS!

Apple Almond Tart for your Sweetheart!

It’s that time of year where everything is red and pink. Hearts, roses boxes full of assorted chocolates and over-sized teddy bears crowd store windows. I don’t really do anything too big for Valentine’s Day. Restaurants are too crowded and most are too pricey. I’d rather stay home, cook a nice dinner, have some wine and relax. Well, this year I will probably be exhausted and need more than just one glass.

Valentine’s Day is the busiest day of the year at my job. The bakery is in high gear, prepping for the day. My schedule next week has me starting at or before 8am through “?“. I literally have a question mark on the schedule – the entire week. It’s basically a work until you can’t work anymore, schedule.

Hopefully you will have time to prepare something nice for the holiday, if you celebrate it. If you don’t, this is still a great tart for any special occasion. Or just because – just because tarts are great too. If you don’t have a tart pan, you can use a pie pan, but it will not be the same shape and the measurements for everything will be different. I recommend a tart pan, though, because it looks so pretty with the fluted edge. Otherwise it’s just a pie. Believe me, nothing is wrong with just a pie, but an Apple Almond Tart makes it sound a little more special.

Apple Almond Tart

Love & Confections original recipe
Tart Dough Ingredients*:
– 560 grams All Purpose Flour
– 225 grams Butter, cold and cut in small cubes
– 225 grams Confectioner’s Sugar
– 5 grams Salt
– 158 grams Eggs (roughly 3 large eggs)
Tart Dough Directions:
– Combine first 4 ingredients into the bowl of a stand mixer. Using the paddle attachment, on a low speed, mix the ingredients until the Butter becomes pea-sized and the mixture feels somewhat like sand.
– Add the Eggs, half at a time, and mix until combined. This is a very sticky dough.
– Once mixed, enclose the dough on plastic wrap, shaping it into a rough circle, and let it rest in the refrigerator for at least 2 hours.
– After the dough has chilled and rested, roll the dough out on a floured work surface. Gently place the dough in the tart pan without stretching it. Press it to the bottom, in the corners, and up the sides. Dock the dough, line it with a piece of parchment on it and pie weights or beans, and par bake it for 10 minutes. Remove the parchment and beans and let cool. The tart shell can me made ahead and frozen.
Frangipane Ingredients*:
– 16 ounces Almond Paste
– 100 grams Sugar
– 195 grams Butter, room temperature
– 30 grams Almond Meal/Flour
– 250 grams Eggs (5 large eggs)
– 115 grams Flour, sifted
Frangipane Directions:
– This can be made while the dough is resting.
– Combine Almond Paste, Sugar, Butter and Almond Flour in the bowl of a stand mixer with the paddle attachment. Mix the ingredients on medium, stopping and scraping down the sides of the bowl every few minutes.
– While on low, add in the Eggs one at a time, making sure the Egg is thoroughly mixed in before adding the next. Scrape the sides of the bowl to ensure that everything is mixed properly
– Add in the Flour and mix on low until incorporated.
– Refrigerate mixture until ready to use, or divide into freezer bags as stated above.
Other Ingredients:
– 3 Granny Smith Apples
– Cinnamon Sugar (optional)
– 1/4-1/2 cup Apricot Jelly
Tart Assembly:
– Preheat oven to 350F.
– Measure 300 grams of the Frangipane into the tart shell. Using an offset spatula, spread and level the Frangipane. Peel and core the Granny Smith Apples. Slice them, either by hand or with a mandolin, thin enough so they are flexible and can be layer in a pattern on the frangipane.
– Bake for 40-50 minutes, until you stick a knife under the apples into the frangipane and it comes out clean (like a cake).
– Remove the tart from the pan and place on a cardboard cake round. Sprinkle with Cinnamon Sugar if desired.
– Warm the Apricot Jelly in a saucepan until liquid. You will need to add a few tablespoons of water, one at a time, to the jelly, so it doesn’t burn or darken too much.
– Using a pastry brush, brush the tops of the apples with the Apricot glaze. This is best done right before serving. Keep refrigerated if not serving immediately.
– Another option is to fully prepare the tart and freeze before baking. The baking time will be increased slightly, but all you need to do is pop it in the oven and bake!
– Enjoy!

*this recipe makes enough for 2 tarts

Until next time,
LOVE & CONFECTIONS!