Uncategorized

Maple Glazed Pumpkin Spice Doughnuts #PumpkinWeek

October 3, 2017

Pumpkin Doughnuts with Maple Glaze combine two favorite Fall flavors, perfect for an Autumn breakfast, sweet afternoon snack, or scrumptious dessert.

Maple Glazed Pumpkin Spice Doughnuts from LoveandConfections.com #PumpkinWeek

Are you that person that spells it “doughnuts” or “donuts”? I am the former, that’s just how I have always spelled it, except when referring to that famous donut chain. There is nothing like freshly made doughnuts on a weekend morning with a good cup of coffee. Pumpkin doughnuts with maple glaze have me longing for the weekend and wanting to curl up with a blanket, good book, and cup of coffee!

My favorite are yeast doughnuts – usually Boston cream and chocolate frosted. I have a love-hate relationship with cake doughnuts, though. Most of it comes from having dry doughnuts that don’t have taste. These pumpkin doughnuts are definitely not dry and are packed full of flavor. My only qualm is that sometimes cake doughnuts bake up a little flat. I am still tweaking recipes to try and get fluffy, delicious baked doughnuts.

I didn’t want the glaze to be too think, and thinned it out a bit. It’s a personal preference how you like your doughnut frosted. I will probably try a little thicker glaze next time. You could even try a chocolate ganache. Pumpkin and chocolate are a great combination.

Maple Glazed Pumpkin Spice Doughnuts

Doughnuts adapted from King Arthur Flour,
Glaze adapted from Crunchy Creamy Sweet
Published 10/03/2017

Ingredients

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all purpose flour
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons maple syrup
1-2 tablespoons milk

Instructions

Heat oven to 350F. Grease doughnut pans.
Beat oil, eggs, sugar, pumpkin, spices, salt and baking powder until combined. Add flour and stir until combined
Fill doughnuts 3/4 full, approximately 1/4 cup batter. Bake for 15-18 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then transfer to rack to cool completely. While cooling, make glaze
Sift powdered sugar into medium mixing bowl. Add butter, maple syrup, and milk (1 teaspoon at a time) and whisk until desired consistency. Dip doughnuts and place on cooling rack for excess glaze to drip off.

Yield: 18 doughnuts

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Bacon Pumpkin Waffles from Caroline’s Cooking.
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy’s Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.

Sweet Pumpkin Recipes:

Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.

Pumpkin Cinnamon Rolls from Cookaholic Wife.

Pumpkin Cookies from Making Miracles.

Homemade Apple Cider Floats

October 2, 2017

Made-from-scratch apple cider is the secret to this creamy and delicious Fall Drink. Homemade apple cider, vanilla ice cream and creme chantilly are just the right combination to sip on a crisp autumn day.

This post is sponsored by Dixie Crystals

Homemade Apple Cider Floats from LoveandConfections.com

It is officially Fall and I am excited about this season. Fall is probably my favorite of the four seasons, because of the changing leaves and cooler temperatures. Granted, we don’t get that in Florida, so maybe that is why I love Autumn so much.

There is something special about Fall; maybe it’s the weather, or the fun activities, but it is almost magical. Pumpkins pop up everywhere, pumpkin spice everything, Fall festivals and corn mazes, getting ready for Halloween and Thanksgiving, and that feeling of change and excitement all come around this time of year.

Apple picking is another quintessential Fall activity and I am almost bursting with excitement because I am finally going to go apple picking for the first time next week. For many Northerners, visiting apple orchards are a regular Fall activity, but for this Southern Florida girl apple picking garners way more excitement than usual. I love going to orchards and farms to pick fruits and vegetables and have never been far enough North, and able to pick, during apple season.

I am definitely going to bring back some apples from my trip, and cannot wait to make more homemade apple cider. The warm, delicious smell that wafts through the house while making cider is amazing. Pair it with freshly churned vanilla bean ice cream for an extra special Fall treat. Cheers!

Click here for the FULL RECIPE:

APPLE CIDER FLOATS!

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. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

Pumpkin Pie Moscow Mule #PumpkinWeek

October 2, 2017

Celebrate Fall with a Pumpkin Pie Moscow Mule – my twist on the classic cocktail with pumpkin and warm Autumn spices!

Pumpkin Pie Moscow Mule from LoveandConfections.com #PumpkinWeek

Welcome to #PumpkinWeek 2017!! I can’t believe what started as a small gathering of bloggers wanting to celebrate their love of this fabulous Fall flavor has turned into such a great event year after year. What started off with 17 bloggers and 65 recipes has turned into 35 bloggers and 105 recipes, 4 years later. As usual, I like to start off my week-long celebrations with a cocktail, and this Pumpkin Pie Moscow Mule does not disappoint!

Within the past couple of years, I have jumped on the Mule bandwagon. Aside from the fact that drinking out of a copper mug is awesome, I really do love all the flavors in it. Now, sometimes they are a bit more gingery or limey depending on the recipe or bartender, but since it is quite different than my usual fruity/sweet cocktail order, I like to try them at restaurants or bars.

This recipe does not use lime, but the ginger beer I used had a hint of lime. It’s all about personal preference, and this recipe can easily be made for two or to serve a crowd. The Pumpkin Pie Simple Syrup is enough for quite a few drinks. I am actually saving some for another pumpkin-inspired cocktail coming soon.

I started the syrup with both granulated and dark brown sugars. The rich molasses flavor from the dark brown sugar complements the spices, but I also didn’t want it to be too overbearing. When mixed together, the whole drink is warming and delicious. You can probably even use a flavored vodka (caramel, pumpkin, or apple pie) or to really give it a punch, some bourbon.

I love playing around with different flavor Moscow Mules, and even created a Berry Basil Moscow Mule this past Summer. October has me craving pumpkin, apple, cinnamon, nutmeg, and all those lovely warm spices that feel like Fall. Since it isn’t quite sweater-weather yet, I am definitely enjoying this Moscow Mule that is cool, refreshing, and tastes like Fall in a glass. Cheers!

Pumpkin Pie Moscow Mule

By Love and Confections
Published 10/02/2017

Ingredients

1 cup water
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup pumpkin puree
2 cinnamon sticks
2 teaspoons pumpkin pie spice
2 teaspoons vanilla bean paste
Vodka
Ginger Beer

Instructions

In a medium saucepan, combine water, sugars, pumpkin, spices and vanilla bean paste. Heat until sugars have dissolved. Set aside for 10 minutes.
Discard cinnamon sticks. Pour syrup into heat-safe container and refrigerate until chilled.
Once syrup is chilled, in cocktail shaker or measuring cup, combine 2 ounces pumpkin syrup and 2 ounces vodka per serving. Divide between glasses, top with ginger beer, and garnish with cinnamon stick.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Foodie Friday featuring Cupcakes and Kale Chips

September 29, 2017

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

I’m starting a new series on the blog called “Foodie Friday” where I introduce a food blogging friend and some delicious recipes of theirs. First up is Brianne from Cupcakes & Kale Chips. She has wholesome meals and snacks, lots of desserts (my fave!) and she has some amazing gluten free recipes there too.

You can find Brianne on her blog, CUPCAKES & KALE CHIPS as well as on FACEBOOK, PINTEREST, and INSTAGRAM. Here are a few of my favorite recipes from her blog:

French Onion Soup au Gratin Stuffed Meatballs

Peanut Butter Cup Flourless Chocolate Cake Roll

Balsamic Glazed Cauliflower Wings

Homemade Funfetti No-Churn Ice Cream Cake

Until next time,
LOVE & CONFECTIONS!

Banana Cream Pie Cookie Cups

September 26, 2017

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.

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.

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.

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!

Click here for the FULL RECIPE:

BANANA CREAM PIE COOKIE CUPS

Until next time,
LOVE & CONFECTIONS!

Simple Southern Sweet Tea + A Virtual Baby Shower

September 22, 2017

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

Simple Southern Sweet Tea from LoveandConfections.com

My best friend’s grandmother, who everyone called Gran, even if we weren’t her grandchildren (but in all reality she is seriously like my own grandmother and I love her just the same) was one of the people who started me on my love of sweet tea. She also makes THE best chicken wings in the entire world, but that is for another time.

The other person responsible for my love of sweet tea is my uncle’s mother-in-law, Nanny. Every family gathering we went to with my aunt’s family, sweet tea was present. Nanny is the sweetest lady and I always love being a part of their family parties, especially if she comes. She reminds me so much of my own grandmother with her warm smile and welcoming hugs.

Sweet tea isn’t just a tradition, it’s more personal than that; it’s about community. Inviting someone in and offering a glass of cold sweet tea, sitting on the porch with friends in the Summer sipping from a delicious flavored tea, or enjoying a glass at a holiday party or celebration are all perfect occasions for my simple southern sweet tea.

Baby showers are also the perfect time for sweet tea, and today a group of blogging friends are celebrating a new mom and her adorable, just a little early, baby boy. Angie from Big Bear’s Wife was due in early October, but the little man decided he wanted to make an entrance 3 days ago, thus spoiling my surprise virtual baby shower–now turned surprise virtual baby welcome, LOL.

If you follow Angie, then you know she has some amazing recipes. I love her Southern-style and easy recipes, no-churn ice creams and she also has these delicious Strawberry Sweet Tea Popsicles that I cannot wait to make.

Angie, you are the most deserving, sweet and lovable person!! I know your baby boy is incredibly lucky to have you and Thomas as parents. You are going to be a great mother and you have an incredible village behind you ready to help support and love you all. Savor every moment, even the sleepless ones, because they truly do grow up too fast. All my love!

Simple Southern Sweet Tea

By Love and Confections
Published 09/22/2017

Simple Southern Sweet Tea with tips and tricks from a few grandmotherly sources – baking soda helps with bitterness, cooling on counter prevents cloudiness, Luzianne recommended for best tea.

Ingredients

16 cups filtered/spring water, divided
4 Luzianne large iced tea bags, not cold brew
1/4 teaspoon baking soda
1 1/2 – 2 cups extra fine granulated sugar – I use Dixie Crystals
Lemon and mint for garnish

Instructions

In medium saucepan, bring 4 cups water just to a boil. Place tea bags and baking soda in a large glass measuring cup that is heat-safe.
Pour water over tea bags and let steep for 5-8 minutes. Remove tea bags, letting them drip, but do not squeeze bags to get liquid out.
Pour into large pitcher and stir in sugar. Pour remaining 12 cups water into pitcher and let cool to room temperature. Store in refrigerator and serve over ice with lemon slices and mint for garnish.

Yield: 1 gallon

Until next time,
LOVE & CONFECTIONS!

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple & Fun Mimosa Bar from My Life Well Loved.
Simple Southern Sweet Tea from Love and Confections.

Hummingbird Bundt Cake with Cream Cheese Glaze #BundtBakers

September 21, 2017

The traditional Hummingbird Cake is full of flavor from tropical fruits and spices, then topped with a delicious cream cheese glaze and pecans.

Hummingbird Bundt Cake with Cream Cheese Glaze from LoveandConfections.com #BundtBakers

This bundt is amazing and I cannot wait to make it again asap. I have never had a bundt cake as moist and delicious as this Hummingbird Cake recipe. I don’t say that too often, but this one is a serious winner. My entire family loved it too, which is usually difficult because everybody likes different flavors. Even #ToddlerLnC loved the “hummbird” cake and kept asking for more.

Bananas and crushed pineapple give it such a great flavor. The original recipe asked for walnuts, but I had pecans on hand and they were perfect with the cake. I also used toasted pecans on top for a garnish too. The pecans gave it a great crunch and contrast to the incredibly moist crumb.

I used cinnamon and freshly grated nutmeg in the cake. I love having fresh nutmeg to use in my Fall baking and almost always have whole nutmegs in my pantry. This is a good nutmeg grater and you can easily find whole nutmeg here or in your local grocery store. I also use fresh nutmeg in my Christmas Nutmeg Logs – one of my most favorite holiday cookies!

Now, back to this cake. I love the cream cheese glaze on top. I think it is the perfect consistency and amount, but Mr. L&C wanted more of it. You can easily add a little more of each ingredient to get more frosting, but I wouldn’t double it, because it already made a good amount. Instead, you can also spread it on, instead of making a pour-able glaze, by not adding as much milk or cream. That way you can cover more of the cake if you prefer.

Here is some fun history about the Hummingbird Cake:

it is thought to have been invented in Jamaica in the 1960s
originally it was called the “Doctor Bird Cake” which was a nickname for a local Jamaican hummingbird
the cake was said to be named after the bird because it was sweet enough to attract hummingbirds, who only eat nectar. Another theory is that the yellow streaks of banana is similar to the bird’s plumage
the first printed recipe for Hummingbird Cake was in Southern Living Magazine in February of 1978

Hummingbird Bundt Cake with Cream Cheese Glaze

By adapted from The View from Great Island
Published 09/21/2017

Ingredients

3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 large eggs
1 1/2 cups vegetable oil
1 tablespoon vanilla extract
8 ounce can crushed pineapple, with juice
2 bananas
1 cup chopped pecans, plus toasted pecans for garnish

Glaze

4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 tablespoon vanilla extract
1 1/2 cups confectioner’s sugar, sifted
1-2 tablespoons milk or heavy cream

Instructions

Heat oven to 350F. Spray and flour bundt pan and set aside.
Place flour, sugar, salt, baking soda, cinnamon and nutmeg in the bowl of your stand mixer with the paddle attachment. Mix to combine. Whisk the eggs and add in bananas and vanilla and mash together. Add eggs to flour and mix on low to combine. Add in pineapple and pecans and mix on low to combine.
Pour into prepared bundt pan, not filling more than 3/4 full. Bake for 60 minutes, or until the cake is risen and a toothpick inserted into the center comes out clean.
Let cool in pan for 10-15 minutes, then turn out on a rack to cool completely.
Make the glaze by beating together the cream cheese and butter. Add vanilla and powdered sugar and mix together. Add in milk or cream until it reaches your desired consistency. Spread or pour over cake and top with toasted pecans for garnish.

Until next time,
LOVE & CONFECTIONS!

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That’s Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha’s Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty’s Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

This post contains 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. Thank you for supporting Love and Confections!

Pineapple Strawberry Swirl Fruit Pops

September 10, 2017

Savor the flavors of Summer a little bit longer with these Pineapple Strawberry Swirl Fruit Pops. They are perfect for an after-school snack or dessert on a warm day.

This recipe is sponsored by Dixie Crystals

Pineapple Strawberry Swirl Fruit Pops from LoveandConfections.com

I absolutely love homemade fruit pops. During the Summer months, fresh and beautiful fruit is abundant and the flavor options are endless. Strawberries and pineapples are a family favorite, but I also love other berries, cherries and stone fruit too.

This recipe can easily be adapted for any fruit you prefer, although I recommend using the fruit mentioned above. I haven’t tried this with melons yet, but I bet they are delicious too – the amount of simple syrup might need to be adjusted depending on the sweetness of your fruit.

My little girl loves these pops so much. We usually have to eat them outside, because she always turns into a sweet, sticky, pop-running-everywhere mess. But, that’s what Summer is about, isn’t it? Kids being kids, playing outside, pools, sidewalk chalk, bubbles, beach trips and so on.

Even though the Northern states are starting to cool off, we have rather warm temperatures (and a hurricane) down South and these pops are ready and waiting in my freezer.

Click here for the FULL RECIPE:

PINEAPPLE STRAWBERRY SWIRL FRUIT POPS

Until next time,
LOVE & CONFECTIONS!

Almond Joy Coconut Macaroons

July 30, 2017

Crunchy, chewy, nutty and chocolate-covered Almond Joy Coconut Macaroons taste just like the beloved candy bar and are an easy treat to make.

Almond Joy Coconut Macaroons from LoveandConfections.com

Almond Joy Macaroons combine the taste of my hubby’s favorite candy bar and dessert – coconut macaroons. These cookies are chewy, crunchy, sweet and have just the right amount of chocolate for a scrumptious bite.

Coconut macaroons are always a hit in my family. There are so many coconut lovers, including my husband and my dad. The moment Mr. L&C heard I was making Almond Joy Coconut Macaroons, he kept asking when the photographs would be done so he could dig in. My dad did pretty much the same, trying to sneak some before they had been dipped in chocolate.

These aren’t your ordinary coconut macaroons. They are reminiscent of Mr. L&C’s favorite candy bar – Almond Joy. I wanted to create the same flavor profile with a twist. Sliced almonds are chopped and incorporated into the macaroon mix, baked, dipped and drizzled in chocolate, then topped with more almonds. Talk about a delicious creation! Let’s just say these Almond Joy Coconut Macaroons didn’t last too long.

Click here for the FULL RECIPE:

Almond Joy Macaroons

Until next time,
LOVE & CONFECTIONS!

Tangerine Sweet Tea

July 16, 2017

Tangerine juice brightens the traditional sweet tea and gives it a fun, southern, summer flair.

This recipe is sponsored by Dixie Crystals

Tangerine Sweet Tea from LoveandConfections.com

Sweet tea is a staple in the South, and I am a Southern girl at heart. Give me biscuits, gravy and a tall glass of sweet tea and I am a happy girl! Traditional sweet tea is given a refreshing fruity twist with tangerine juice. Being from Florida, we have a lot of beautiful citrus available and adding fruity flavors to drinks is always fun.

Depending on the fruit, tangerines can be sweet or slightly tart. I created a sort of tangerine syrup with tangerine juice and sugar, to sweeten my tea. If you can’t find fresh tangerines, check the refrigerated juice section of your grocery store for tangerine juice. If that isn’t available, clementines and oranges are other good options.

Don’t forget to garnish with some fresh citrus slices, mint and fun straws. I have a large collection of straws that I am always adding to. I find them in craft stores, party stores and online. I think they really make a festive drink display and are great for parties or cocktail bars too. Hope you have a delightful day and have a glass of Tangerine Sweet Tea to sip on. Cheers!

Click here for the FULL RECIPE:

TANGERINE SWEET TEA

Until next time,
LOVE & CONFECTIONS!

Uncategorized

Maple Glazed Pumpkin Spice Doughnuts

Ingredients

Instructions

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

Pumpkin Pie Moscow Mule

Ingredients

Instructions

Pumpkin Drink Recipes:

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes:

Simple Southern Sweet Tea

Ingredients

Instructions

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Appetizers & Salads:

Entrees:

Desserts:

Hummingbird Bundt Cake with Cream Cheese Glaze

Ingredients

Glaze

Instructions