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White Chocolate Decorated Ginger Crinkles #ChristmasCookies

December 5, 2017

My favorite spice cookie is extra special when dipped in white chocolate and topped with festive sprinkles. Ginger Crinkles are crunchy on the outside, chewy on the inside, and has the perfect amount of spice!

White Chocolate Decorated Ginger Crinkles from LoveandConfections.com

Ginger Crinkles are a family favorite. We make at least 8 dozen every year, usually more. They are perfect to give out as Christmas goodies to family and friends. We have to make a few dozen just for us because the whole family devours them – they are that good!

I decided to jazz up my favorite recipe with a little white chocolate and sprinkles, because you can never have too many sprinkles! You can easily use white candy melts or white almond bark, but since I didn’t have any on hand, I went with the white chocolate.

These cookies can easily be customized for any occasion with different sprinkles, chocolate, or frosting. Trust me when I say that Ginger Crinkles will become a holiday favorite!

Tools to use:

White Chocolate Decorated Ginger Crinkles

By adapted from The Food Network

Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup packed granulated sugar
1/4 cup molasses
1 large egg
Turbinado sugar for rolling cookies
White chocolate
Sprinkles

Instructions

Heat oven to 350F. In medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and cloves. Set aside.
In bowl of your stand mixer, beat together shortening, butter, brown sugar and granulated sugar until light and fluffy. Add in molasses and egg and beat until combined. Slowly add in flour and beat until just combined.
Place turbinado sugar in a small bowl. Using a tablespoon-sized small cookie scoop, drop the batter into the sugar. Roll around to cover completely.
Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through baking. Cool on baking sheet for 5 minutes, then continue cooling on a wire rack.
Line a cookie sheet with wax paper. In a microwave safe measuring cup or bowl, melt a small amount of chocolate according to package directions. Dip cookies halfway into chocolate then place on cookie sheet. Cover in sprinkles. Place in refrigerator a few minutes for the chocolate to harden. Best when dipped no more than 2 hours before serving.

Yield: 4 dozen

Until next time,
LOVE & CONFECTIONS!

Try some of these delicious cookies this Christmas season:

Almond Joy No Bake Cookies by Jonesin’ For Taste
Chocolate Almond Biscotti by Kate’s Recipe Box
Cranberry Eggnog Biscotti by The Redhead Baker
Cranberry Orange Cookies by Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice
Cream Cheese Cookie Cups by Making the Most of Naptime
Double Chocolate Peppermint Cookies by Family Around the Table
Double Dipped Chocolate Peanut Butter Cookies by A Day in the Life on the Farm
Eggnog Cookies by The Freshman Cook
Foolproof Holiday Cookies by Karen’s Kitchen Stories
Gingerbread Crinkle Cookies by Daily Dish Recipes
Gingered Lemon Drops by The Frugal Pantry
Lemon Pizzelle Della Sondra by Girl Abroad
Mint Chocolate Madeleines by Culinary Adventures with Camilla
Peanut Butter Fudge Cookies by Soulfully Made
Raspberry Almond Shortbread Thumbprint Cookies by Making Miracles
Salted Caramel Oatmeal Cookies by Palatable Pastime
Toffee Pecan Shortbread Cookies by House of Nash Eats
White Chocolate Decorated Ginger Crinkles by Love and Confections

This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Vanilla Bean Pizzelles #ChristmasCookies

December 4, 2017

Italian Pizzelles are one of my must-have Christmas cookies. Vanilla extract and vanilla bean paste help make this a delicious and delicate cookie that is perfect for all your holiday occasions.

I received product from Nielsen-Massey Vanillas to help create this post. This post contains affiliate links.

Vanilla Bean Pizzelles from LoveandConfections.com

Vanilla Bean Pizzelles are my favorite pizzelle flavor. This delicate and crisp cookie is perfect for Christmastime, or any time of year in my opinion. The traditional flavor, and one my best friend loves, is anise. I have to admit that I am not a fan of licorice so I steer clear of it.

If you’re like me and don’t want anise seeds, vanilla, almond, citrus and chocolate are great alternatives to the original. In addition to creating the traditional shape, you can also roll them into faux cannoli shells or form them into a cone for fillings. All are delicious in my book, but I like standard pizzelle shapes the best.

Pizzelles are a pretty easy cookie to make. I used my mom’s pizzelle make, but definitely need to get one of my own. If I had two, we could make batches twice as fast, and believe me, when a cookie tastes this good, they are eaten as fast as they are made. These cookies also cook really fast, so you cannot step away while making them.

A tip I have found while scouring the internet for recipes is to use a towel with vegetable oil to coat the pizzelle maker instead of cooking spray. Sometimes the cooking spray can leave a sticky residue. You have to let the pizzelle cool completely before storing, so they get nice and crisp. Nobody wants a soggy, soft pizzelle.

This is my first recipe for Christmas Cookie Week and I cannot wait to see what everyone else has made. All the recipes are at the bottom of the post, as well as a fun giveaway! Hope you enjoy a sweet holiday season with lots of cookies!

Tools to use:

Vanilla Bean Pizzelle

By adapted from King Arthur Flour

Ingredients

3 large eggs, room temperature
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (8 tablespoons) melted butter

Instructions

Whip eggs until foamy. slowly add in sugar and salt while whipping. Add vanilla and whip until well combined.
Switch to paddle attachment and add in flour and baking powder, mixing until smooth. Add melted butter and combine.
Heat pizzelle iron. Grease according to manufacturer’s directions. The batter stiffens as the iron heats
Cook pizzelle according to manufacturer’s directions. Mine cooked for about 30-45 seconds.
Use an offset spatula to help remove the pizzelle from the iron and cool on a wire rack.

Yield: 30-50 pizzelle

Until next time,
LOVE & CONFECTIONS!

Try some of these delicious cookies this Christmas season:

Alfajores (dulce de leche sandwich cookies) by Caroline’s Cooking
Candy Cane Tassies by Cindy’s Recipes and Writings
Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
Dutch Speculaas Cookies by Palatable Pastime
Easy Sugar Cookies by Bear & Bug Eats
Empire Cookies by Red Cottage Chronicles
Gingerbread Gooey Butter Cookies by Making Miracles
Gingerbread Men Cookies by The Freshman Cook
Graham Cracker Chocolate Chip Cookies by Books n Cooks
Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
Italian Rainbow Cookies by Everyday Eileen
Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
Makrut Macaroons by Culinary Adventures with Camilla
Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
Pecan Caramel Turtle Bars by Tip Garden
Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
Peppermint Candy Canes by Karen’s Kitchen Stories
Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
Peppermint Macarons by House of Nash Eats
Peppermint Mocha Shortbread Cookies by Cooking with Carlee
Peppermint Shortbreads by A Day in the Life on the Farm
Pistachio Wedding Cookies by Soulfully Made
Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
Raspberry Thumbprint cookies by Simple And Savory
Rum Logs by Corn, Beans Pigs and Kids
Vanilla Bean Pizzelles by Love and Confections
White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

a Rafflecopter giveaway

Slow Cooker Dark Hot Chocolate

November 30, 2017

Hot chocolate for a crowd just got easier with the best slow cooker dark hot chocolate. With only a few ingredients, it will keep you warm and cozy on cold Winter days.

This sponsored post is written on behalf of Florida Milk. All opinions are my own.

Slow Cooker Dark Hot Chocolate from LoveandConfections.com

Hot chocolate is one of my go-to cold weather drinks and I love sipping it on a cool Winter night in front of a fire pit. Instead of the prepackaged just-add-water version, I partnered with Florida Dairy Farmers to create a creamy and delicious slow cooker dark hot chocolate. My family loves dark chocolate, so using bittersweet chocolate chips made everyone happy.

The key to the creaminess and richness is using whole milk and heavy cream, bittersweet chocolate, and sweetened condensed milk. There is no water in this hot chocolate recipe! When I drink hot chocolate, marshmallows are a necessary topping.

Whipped cream is also a good choice, as are sprinkles, because everyone knows I love and hoard sprinkles. I also enjoy chocolate curls, chocolate sauce, salted caramel, or peppermint crumbles on top. This recipe can easily be adapted for milk chocolate if you prefer a lighter tasting chocolate flavor, or add a little liqueur to make it an adult-only beverage.

Here in Florida, we are just starting to get the cool Winter weather and it is beautiful! Holiday parties are starting to happen almost every weekend, especially cookie exchanges and ugly sweater parties. I love party prep, but to make it a bit easier I rely on my slow cooker for delicious party drinks.

After pouring all the ingredients into the slow cooker, it heats on low for around 2 hours. I usually whisk it at the beginning, middle and end to make sure all the chocolate pieces and cocoa are melted and incorporated. You can use your slow cooker’s warming feature after the 2 hours, or just keep it on low for the party, but it is best served right away and please follow proper food safety rules.

For more great recipes and inspiration, visit Florida Dairy Farmers on Facebook, Instagram, Pinterest, Twitter and YouTube.

Slow Cooker Dark Hot Chocolate

By Love and Confections
Published 11/30/2017

Ingredients

12 ounces good quality bittersweet/dark chocolate chips
1 14-ounce can sweetened condensed milk
6 cups whole milk
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
1/4 cup cocoa powder, sifted (optional)
pinch salt
Marshmallows, whipped cream, or other toppings

Instructions

Stir together the chocolate, sweetened condensed milk, whole milk, whipping cream, vanilla, cocoa if using, and salt in a 6 quart slow cooker. Cover and cook on low for 2 hours, whisking occasionally until mixture is hot and chocolate chips are melted. Serve and top with marshmallows or whipped cream.

Yield: 8 servings
Prep Time: 0 hrs. 05 mins.

Cook time: 2 hrs. 00 mins.

Tools I used:

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I have an ongoing relationship with Florida Dairy Farmers as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Italian Beef Braciole #Beefsgiving

November 17, 2017

Beef Braciole, a hearty Southern Italian dish slowly-simmered in sauce, is the perfect meal for any special occasion.

This sponsored post is written on behalf of the Florida Beef Council. All opinions are my own

Italian Beef Braciole from LoveandConfections.com

Growing up in my mom’s family, Braciole (commonly pronounced /bra’zhul/) was served as a special treat or for holidays. When sliced, a beautiful pinwheel of tender meat and stuffing sits atop a bed of homemade sauce and spaghetti. Shaved or grated Parmesan cheese and a sprinkling of fresh basil or parsley finish the dish.

Braciole is a masterpiece, that when done right, turns into a delicious dish that any Italian American grandmother would be proud of. This recipe is my grandmother’s, or as close as we can get to it. She unfortunately never wrote this one down before she passed away, but my mom, aunts and I have come up with a recipe that is close to hers.

The cut of beef you choose is important. Most recipes you find online use flank steak, but my family and I prefer either thinly sliced top round or top sirloin. Today I am working with the Florida Beef Council to bring you my version of the perfect holiday meal – just in case you or a family member aren’t fans of turkey.

The stuffing can be made a few different ways. Some families use an egg to bind it, some use pine nuts, rosemary, prosciutto or sauteed onions. My grandmother made a slightly sweeter version with a handful of golden raisins sprinkled on just before rolling it up. My grandfather loved it that way, so that’s how we still cook it. I think it helps keep the inside moist and delicious. If you’re not a fan of raisins, you can just leave that part out.

In Italy, these are usually referred to as Involtini – thin slices of meat, rolled with a filling, either tied or skewered with wooden toothpicks, and served in some sort of sauce. A larger version, a roulade, can be made and roasted in the oven, but it doesn’t have quite the same flavor as the smaller packages that are simmered all day in homemade sauce.

The Braciole are slightly browned in a hot pan with olive oil before taking their glorious tomato bath. Since the pieces of meat are so thin, you just want a bit of color on them, not cook them all the way. Also, before serving, be sure to remove the toothpicks or string. You don’t want any unexpected mishaps when eating your Braciole. I usually serve mine alongside spaghetti with freshly grated Parmesan.

I hope you enjoy my family’s version of Italian Beef Braciole! My friends and I are sharing our #Beefsgiving menu with you – with links below – and hope you enjoy a delicious holiday with those you hold dear. For more great beef recipes and inspiration, head on over to the Florida Beef Council and follow on Twitter, Facebook, Instagram and Pinterest.

Italian Beef Braciole

By Love and Confections
Published 11/17/2017

Ingredients

2.5 – 3 pounds thinly sliced top round or top sirloin
4 cloves garlic, minced
4 tablespoons fresh parsley, chopped fine
4 tablespoons fresh basil, chopped fine
2 teaspoon fresh oregano, chopped fine
1/4 cup onion, finely diced, optional
1/2 cup Italian bread crumbs
3/4 cup grated Parmesan cheese
salt and pepper, to taste
1/4 cup golden raisins, optional
butcher’s twine or wooden toothpicks
2 tablespoons olive oil for searing
large stockpot with homemade or store-bought sauce

Instructions

If meat is in large strips, cut to 3-4 inch rectangles. Pound meat to 1/8-inch thick, with flat side of meat hammer, being careful to not create holes. Leave them on a plate or tray while preparing the filling
Combine all the ingredients for the filling, except raisins, in a medium mixing bowl. Measure roughly 2 tablespoons of filling per Braciole. Spread the filling onto the meat, leaving a small edge bare all around, to ensure the filling stays in. Sprinkle a small amount of raisins over the filling
Roll each one as tight as you can so the filling won’t fall out, then either tie with Butcher’s string or secure with wooden toothpicks.
Heat a large skillet. Add olive oil, and once it is hot, start browning the meat. If you don’t have a large enough skillet, you can sear meat in batches. Once the packages are slightly browned on all sides, immediately place into the sauce.
Simmer in sauce, on low, for minimum 4 hours, stirring occasionally. Check the meat’s tenderness around 4 hours and determine if more cooking time is needed. You can also cook Braciole in a slow cooker on low.
Before serving, remove any string or toothpicks. Serve over spaghetti. Enjoy!

Yield: 12-16 Braciole
Prep Time: 0 hrs. 30 mins.

Cook time: 4 hrs. 10 mins.
Total time: 4 hrs. 40 mins.

Until next time,
LOVE & CONFECTIONS!

Beefsgiving Recipes:

Cranberry Orange-Braised Instant Pot Beef Brisket from The Crumby Kitchen
Epic Beef Wellington from Go Epicurista
Instant Pot Beef Roast from April Go Lightly
Italian Beef Braciole from Love and Confections
Roast Beef from Katie’s Cucina
Slow Cooker Beef Bourguignon from Girl Abroad

I have an ongoing relationship with Florida Beef Council as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

How To Assemble the Perfect Cheese Tray #Chardonnation #NotableHoliday

November 6, 2017

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #Chardonnation #NotableHoliday #CollectiveBias

Create an unforgettable cheese tray that pairs perfectly with Notable Wines Chardonnay – the 1st wine that highlights the flavor profiles on the front of the bottle!

How To Assemble the Perfect Cheese Tray from LoveandConfections.com #Chardonnation #NotableHoliday

I love entertaining throughout the year and one of my favorite food and drink combinations is wine and cheese. Cheese boards or cheese trays are all the rage these days, and I brought you an easy guide to pair with Notable Wines Chardonnays. Cheese trays are some of the best party appetizers because they include a variety of different flavors and textures and pair well with wine.

The new Notable Wines Chardonnays are the perfect accompaniment for my cheese pairing. The wine aisle can be a very confusing place. Wines often vary by style, region, and taste, but most labels don’t describe the flavor of the wine. Notable Wines is the first to elegantly showcase the flavor profiles on the front of the bottle.

The Oaky & Buttery Chardonnay has notes of butter, oak and vanilla. The Fruity & Crisp Chardonnay has notes of citrus, melon and peach. With 2 flavor profiles to choose from, each are delicious, unique, and perfect for a tasting party or gatherings with family and friends. You can use the product locator on the Notable Wines website to find the closest retailer, so all you have to do is follow the notes.

Speaking of notes, I always like to have something sweet for my friends after a fun wine and cheese tasting. Music note decorated sugar cookies match the front of the Notable Wine bottle perfectly, and each guest had something sweet to take away.

Cheeses: For my cheese tray, I chose a 3-year Aged Gouda, Semi-Soft Goat Milk Gouda, Brie and Rum Washed-Rind. The Aged Gouda, which is a burnt orange color, has a rich flavor, subtle sweetness, and crumbly texture similar to Parmesan. It has notes of butterscotch with a hint of saltiness. The Semi-Soft Goat Milk Gouda is made from 100% fresh goat’s milk, and has a delicate, citrus tanginess with firm but creamy texture. Brie is a soft cow’s milk cheese. The white outside of the cheese is completely edible, or the top can be cut off for serving. It is sometimes served melted or baked and topped with nuts or fruit, either in a round ceramic dish or wrapped in puff pastry. The Rum Washed-Rind is a rich, creamy cow’s milk cheese that has nutty, fruity, buttery flavors, and slightly sweet aromatics that become pronounced from being soaked in rum.

Crackers & Bread: I choose the amount of crackers usually based on how many cheeses I have. Crostini or toasted baguette is a crowd favorite. Light crisp wafer crackers and flatbread pieces are good different textures as well. Grissini breadsticks give a nice crunch to the cheese tray. Make sure the flavors of the crackers won’t overpower the taste of the wine and cheese.

Spreads & Dips: Spreads are always fun for a cheese tray. When presented in jars or bowls, it gives height and color on an otherwise flat surface. Spreads should also take the wine into account. You don’t want an overly spicy or acidic spread not compliment the wine you have chosen. I chose a Fig Spread for the board. Figs are a delicious addition and compliment the wine perfectly. Honeycomb is also fun to add to cheese trays. It pairs very well with a variety of cheeses and wine. Make sure you have a knife or spreader available for each dip.

Fruits & Nuts: Fruits and nuts are a great compliment to any cheese tray, and they often give great color too. I chose apples and raspberries for today’s tray. The apples are crisp and refreshing and the raspberries are sweet and not too tart. The brie is topped with pecans and walnuts, while pistachios are spread on the platter. Fresh herbs are also a great compliment to cheese trays, either in a recipe or as garnish.

Assembling Your Cheese Tray:

Finding the perfect tray is the first step, and sometimes the hardest. I have quite the collection, between wood cutting boards, platters, and slate. It’s really a personal preference, and today I chose a green platter, since most of my cheese was light colored.
When using cheese, it is important to let them come to room temperature before consuming. Refrigeration can often mask flavors, so cheese should be removed from refrigeration 20-45 minutes before serving.
Next, place your cheese where you want them to stay. I like to vary my types of cheeses, while keeping the wine pairing in mind. I also cut the cheese different depending on the texture. Firmer cheeses are best served in wedges or shards – aside from being easier to eat, it also helps get the air circulating around the cheese and broadens the flavor. Semi-soft cheeses can be sliced or cubed, and have a knife or spreader available for soft cheeses.
If you are serving Brie, this cheese gets added last, right before guests arrive, so it can be melty and warm when eating. Make sure you also have a surface that can handle the hot cheese, whether it’s on your platter, or resting on a potholder nearby.
Follow up with the crackers, fruit and nuts. Add garnishes last, and enjoy with a sip of Notable Wines! Cheers!

I hope you have enjoyed my tutorial on creating the perfect cheese tray with Notable Wines. The Notable Wines website also has a quiz to help you discover their wine based on your taste preferences. Come back and let me know which wine is for you! For more great recipes and entertaining ideas, follow Notable Wines on Facebook and Instagram.

Until next time,
LOVE & CONFECTIONS!

Candy Corn Layer Cake

October 30, 2017

A classic Halloween candy is transformed into Candy Corn Layer Cake! Layers of yellow, orange and white vanilla cake are decorated with buttercream, dripping with chocolate ganache and adorned with candy corn bark for a festive and fun treat!

This post is sponsored by Dixie Crystals

Candy Corn Layer Cake from LoveandConfections.com

I love creating fun, themed cakes and this Candy Corn Layer Cake was as cute as it was delicious! I really need to make more cakes on here, because they are just so fun. This vanilla cake recipe was tinted to look like candy corn, with corresponding colored frosting. Candy corn bark and ganache is on top, which makes an over-the-top presentation that everyone will love.

GG is head over heels for candy corn this year, now that she knows what it is because of her Aunt and Uncle sneaking her pieces here and there. She keeps saying it’s her favorite candy, so I really hope she gets some while out trick-or-treating this year. Either way she will have a blast on Halloween because she now knows what it’s all about…. the candy.

As soon as she saw this cake she screamed, “it’s a candy corn cake!” I wish I could bottle up that excitement. It was adorable. She even wanted to help mommy take pictures of the cake and ran upstairs to grab her “camera”. I had to snap a quick pic of my mini me. She kept “taking pictures” and said it looked good. What a character!!

I struggled a little to try and figure out the decorations for the top and ultimately decided that chocolate makes everything better! The ganache isn’t too sweet which is great because I don’t like an overly sweet cake. The frosting has a hint of almond extract and is absolutely delicious – my family LOVED it so much. It is definitely one of my favorites that I will be making again soon!

Click here for the FULL RECIPE:

CANDY CORN LAYER CAKE

Until next time,

LOVE & CONFECTIONS!

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. This post may contain Amazon Affiliate links. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Black Velvet Cauldron Cupcakes

October 28, 2017

Double, double toil and trouble; fire burn and cauldron bubble. Black Velvet Cauldron Cupcakes are sure to be the hit of your Halloween party. Don’t forget the skeleton bones and eyeball sprinkles!!

This post is sponsored by Dixie Crystals

Black Velvet Cauldron Cupcakes from LoveandConfections.com

Halloween is just around the corner and if you need a spooky and delicious treat, these Cauldron Cupcakes are perfect. I used a red velvet cake recipe as the base and added black food coloring. When I think of witches and cauldrons, the color lime green is my favorite; so what better way to make a bubbling cauldron than with lime green frosting.

My little one is going to be a purple witch this year. We usually have big cauldrons to hold all the candy for the trick-or-treaters. When I was a kid, my parents always bought dry ice and we would set it up in a cauldron outside, have some spooky music playing, and my mom would be a witch every year. We don’t do many gory decorations for Halloween so these cupcakes are the perfect treat for everyone!

You can definitely adjust the amount of food coloring, depending on how bright green you want your frosting. Same with the cupcakes. I used a little bit of black coloring, but you can use more if you really want it dark. Candy eyes, green sprinkles, and candy bones are the perfect topping for these fun Halloween cupcakes

Click here for the FULL RECIPE:

BLACK VELVET CAULDRON CUPCAKES

Until next time,

LOVE & CONFECTIONS!

Pumpkin Pie Spice Snowball Cookies #PumpkinWeek

October 6, 2017

Buttery, delicious snowball cookies get a Fall twist with the addition of pumpkin and pumpkin spice. Perfect for the holiday season and a great make-ahead cookie.

This post is sponsored by Dixie Crystals

Pumpkin Pie Spice Snowball Cookies from LoveandConfections.com #PumpkinWeek

Snowball cookies are a family favorite around the holidays. My aunt makes a ton of them for Christmas (she seriously makes a freezer full of cookies) and traditional Snowball Cookies are one of them. My other favorite her family makes is Nutmeg Logs. There is just something about those cookies that makes the holidays feel special.

I knew that I wanted to make a Fall version of those classic cookies and incorporated pumpkin puree, pumpkin spice and walnuts. The cookie dough is somewhat wet, and a cookie scoop is definitely helpful (see my recommendations below). The cookies need to be rolled in a mixture of powdered sugar and pumpkin spice, and can then be served or frozen.

We freeze these cookies all the time, and waxed paper is great at separating the layers. Also, before serving, I re-roll them in the powdered sugar pumpkin spice mixture, to make sure they are fully coated. I love the spice in these cookies, it gives it a great warming Fall flavor. Pecans are used in snowball cookies fairly often, but the walnuts give it a different taste. You can have pecans, walnuts, or do a mixture of both, depending on your preference. I hope you enjoy some of my Pumpkin Pie Spice Snowball Cookies this holiday season.

Click here for the FULL RECIPE:

PUMPKIN PIE SPICE SNOWBALL COOKIES!

Until next time,

LOVE & CONFECTIONS!

Here are a few options for my favorite cookie scoops available on Amazon:

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen.
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla.

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm.
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking.
Thai Pumpkin Curry from Palatable Pastime.

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook.
Easy Pumpkin Ice Cream from Forking Up.
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.

Pumpkin Pie Spice Snowball Cookies from Love and Confections.

Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet.
Pumpkin Spiced Banana Bread from Daily Dish Recipes.
Pumpkin Tiramisu from The Redhead Baker.

Cinnamon Pumpkin Muddy Buddies #PumpkinWeek

October 5, 2017

Cinnamon Pumpkin Muddy Buddies are my new favorite Fall snack. The perfect amount of spices and chocolate cover cinnamon cereal tossed with pumpkin. You will want to make these for every Fall holiday and party.

Cinnamon Pumpkin Muddy Buddies from LoveandConfections.com #PumpkinWeek

Muddy Buddies, or puppy chow, is such a fun treat to have. I knew that I wanted to make pumpkin muddy buddies for #PumpkinWeek a while ago. While I like pumpkin pie, I prefer other pumpkin-flavored treats more. I think it just stems from having pie crust that doesn’t taste that great, so I take pie out of the equation and have all that deliciousness in a snack. It’s also covered in powdered sugar, so you can’t go wrong with them.

Chocolate is the most common flavor, and one that I grew up loving. Playing around with flavor profiles is always fun, and these pumpkin muddy buddies are soon to be your family’s favorite. I plan on making some more batches for Halloween and Thanksgiving, and maybe even as favors for everyone to take home.

A lot of recipes out there use candy melts. I opted to use white chocolate, which can seize a bit if overheated or adding wet ingredients to it. That’s where the coconut oil comes in. You can use shortening as well, but since I have wet pumpkin in the mix, I wanted to thin the chocolate just a bit. It also helps to try and pat your pumpkin dry as much as you can before mixing it in.

See that cute ghost in the photos? That little guy was made by my grandfather a few years before he passed. My grandfather was a great artist and he made it for my mom for Halloween one year. I wanted to incorporate him into the photos because he really is too cute.

Cinnamon Pumpkin Muddy Buddies

By Love and Confections
Published 10/05/2017

Ingredients

12.1 ounce box Cinnamon Chex (approx 8 cups)
1/3 cup pumpkin puree, patted dry
3 teaspoons coconut oil, divided
3 teaspoons pumpkin pie spice, divided
16 ounces Ghirardelli white chocolate chips
3 cups confectioner’s powdered sugar

Instructions

Pour cereal into a large mixing bowl and set aside. Make sure pumpkin is patted as dry as you can get it. Place pumpkin, 2 teaspoons of coconut oil, and 1 teaspoon pumpkin pie spice in a heatproof container. Heat in microwave, a few seconds at a time, until oil is melted. Mix together then pour over cereal. Toss to coat.
Place chocolate and remaining coconut oil in a heatproof container or measuring cup. Melt according to package directions. Pour over cereal and toss gently to coat each piece.
Combine powdered sugar and remaining pumpkin pie spice in a large zip top bag. Add cereal to bag and shake to coat. May need to repeat the process in batches.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes:

Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures.

Pumpkin Cheesecake Truffles from The Crumby Kitchen.

Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.

Whipped Pumpkin Pie Honey Butter #PumpkinWeek

October 4, 2017

Whipped Pumpkin Pie Honey Butter is full of Fall flavors and the perfect compliment to your baked goods.

Whipped Pumpkin Pie Honey Butter from LoveandConfections.com #PumpkinWeek

Pumpkin Pie Honey butter is my Fall morning ritual. It’s delicious on bagels, waffles, pancakes, croissants, toast, biscuits, and just about any breakfast carb you can think of. It’s not just for breakfast though. You can add this pumpkin pie honey butter to sweet potatoes or warm rolls at dinner, or scones as an afternoon snack with tea… we love tea parties here.

While in culinary school, the pastry students worked in a kitchen that connected to the culinary students’ kitchen, so we were always near each other, assisting, and tasting everyone’s recipes. The culinary students were required to take an intro pastry class so they could learn the basics of baking. Near the middle of the semester, we finished early and were watching their class make an apple dessert. One guy was hand whipping cream to top his dessert. He kept whipping and whipping and whipping… and whipping. Turns out, he didn’t know when to stop and by the time he was done, had hand whipped homemade butter – and was incredibly sore.

Hand whipping butter is tiring, but if you have a stand mixer or food processor, then it’s a piece of cake. He was about to throw it away when my class snatched it up and made some cinnamon honey butter for our freshly made croissants. He definitely learned a lesson that day, and payed attention to his whipping cream the rest of the semester. Everyone loved our compound butter, especially on the warm croissants.

My pumpkin pie honey butter is easy to make, especially since we aren’t making the butter ourselves. You can use homemade butter, but I’m all about easy, fast and clean when I have a three year old running around me while I’m in the kitchen. This recipe doesn’t make a large amount, but is perfect for my size family. If making it for a party or holiday, I recommend doubling the recipe. This would be so delicious on your Thanksgiving table next to some warm rolls or cornbread! My mouth is watering just thinking about it!