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Ambrosia Angel Food Cake

May 15, 2017

A classic Southern dessert gets a fun twist when combined with angel food cake. Ambrosia salad becomes the filling and garnish for a light and fluffy angel food cake, frosted with marshmallow-flavored frosting and toasted coconut.

Ambrosia Angel Food Cake from LoveandConfections.com

When the temperatures rise I love a light and refreshing dessert, and this Ambrosia Angel Food Cake is just that. Light and fluffy angel food cake is the base and perfect for the ambrosia mixture. Marshmallow frosting, delicious fruit, and toasted coconut pair perfectly with the light and airy cake.

Ambrosia is more than just a fruit salad; it is near and dear to my heart. I grew up with my grandmother and great-aunt serving this salad at Spring and Summer family gatherings. It was often on the dessert table, right next to the jello mold.

I whipped up a fun marshmallow-flavored frosting to jazz up this cake. The colorful fruit on top for garnish is recommended, so everyone knows what delicious flavors are inside. I hope you enjoy a twist on my family favorite!

Click here for the FULL RECIPE:

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

Toasted Coconut Crunch Ice Cream

May 13, 2017

Toasted coconut and chocolate covered cacao nibs are the perfect accompaniment for a rich and creamy coconut-flavored ice cream!

This recipe was created for the #makeitwithMILK contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Toasted Coconut Crunch Ice Cream from LoveandConfections.com #makeitwithMILK #FWCon

Mr. L&C love coconut, so this ice cream is right up his alley. I created a delicious and creamy coconut ice cream and swirled in chocolate covered cacao nibs. Cacao nibs aren’t that sweet, but since they are covered in chocolate, it’s just enough, plus they give a bit of a crunch.

Toasted coconut is a great topping for ice cream and I love the color it gives. Isn’t this coconut bowl adorable too? What better way to serve coconut ice cream than in a coconut bowl. I bought mine from the party store, but you can find them online too.

The base of this ice cream is one that I love to add different flavors and mix-ins, so it can be totally customized to your liking. I love all things dairy, so I had a hard time trying to figure out what to make. Ice cream is one of my favorite milk recipes and this one is creamy, crunchy, and oh-so-delicious!

This time next week I will be at the Food Wine Conference here in Orlando, Florida. It’s one of my favorite blog events of the year. One of the conference sponsors, Florida Dairy Farmers is hosting a #makeitwithMILK contest, where bloggers were tasked with creating a recipe using at least 1 cup of real milk and at least 1 cup of one other dairy product.

Follow Florida Dairy Farmers on Facebook, Twitter, Pinterest, Instagram, and YouTube

Toasted Coconut Crunch Ice Cream

By Love and Confections
Published 05/12/2017

Toasted coconut and chocolate covered cacao nibs are the perfect accompaniment for a rich and creamy coconut-flavored ice cream!

Ingredients

1 cup whole milk
1 cup extra fine granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla bean paste
1 teaspoon coconut extract
2 cups heavy whipping cream
1/4 cup chocolate covered cacao nibs
1/2 cup toasted coconut

Instructions

Make sure the bowl of your ice cream make is frozen for a minimum of 24 hours before use.
In a medium saucepan, heat milk, sugar and salt just until sugar is melted.
Combine milk, vanilla bean paste, coconut extract and whipping cream in a large bowl. Chill in the refrigerator for 2 hours.
Churn according to manufacturer’s direction. During the last 2 minutes of churning, add in the cacao nibs. Place in freezer-safe container and freeze a minimum 4 hours, or until firm. Serve and top with toasted coconut

Until next time,
LOVE & CONFECTIONS!

Rainbow Rice Krispies Treats Milkshake

May 12, 2017

Monster milkshakes are all the rage, and this over-the-top Rainbow Rice Krispies Treat Milkshake with homemade marshmallow-flavored ice cream is calling your name!

This recipe was created for the #makeitwithMILK contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Rainbow Rice Krispies Treat Milkshake from LoveandConfections.com #FWCon #makeitwithMILK

Monster milkshakes, crazy shakes, or whatever you want to call them, are taking the internet by storm, and this one is deliciously crazy. I love Rice Krispies Treats and this milkshake totally tastes like one. Of course, I had to add sprinkles, because let’s be real, everything is better with sprinkles!

Homemade ice cream is THE best ingredient for milkshakes. You can use store bought, but I like to have homemade ice cream at home anyway, so I used it for this recipe. I have wanted to make a monster shake for a while and decided to enter this recipe into a contest for the Food Wine Conference.

A week from today is the Food Wine Conference and I cannot wait! One of the conference sponsors, Florida Dairy Farmers is hosting a #makeitwithMILK contest, where bloggers were tasked with creating a recipe using at least 1 cup of real milk and at least 1 cup of one other dairy product.

Rainbow Rice Krispies Treat Milkshake

By Love and Confections
Published 05/12/2017

Monster milkshakes are all the rage, and this over-the-top Rainbow Rice Krispies Treat Milkshake with homemade marshmallow-flavored ice cream is calling your name!

Ingredients

2 cups Marshmallow Ice cream (recipe below)
1/2 cup milk
1/4 cup Rice Krispies cereal
Marshmallow frosting
Sprinkles for garnish
Marshmallows for garnish
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
Rice Krispies Treats

Instructions

Frost rim of 2 milkshake glasses with frosting and dip in sprinkles.
Blend together ice cream, milk and rice cereal. Pour into glasses. Top with whipped cream, rice krispies treats covered in sprinkles, and cherries.

Yield: 2

Marshmallow Ice Cream

By Love and Confections
Published 05/12/2017

Ingredients

1 cup whole milk
8 ounces mini marshmallow
1/4 cup granulated sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1 teaspoon vanilla bean paste

Instructions

Make sure the bowl of your ice cream make is frozen for a minimum of 24 hours before you make the ice cream.
In a large pot, combine the milk, marshmallows, sugar, salt, and 1 cup heavy cream. Cook until marshmallows have dissolved. Pour into container, add remaining heavy whipping cream and chill 1-2 hours, or until well chilled.
Before churning, mix in vanilla bean paste. Churn ice cream according to manufacturer’s directions. Serve immediately, or place in a freezer-safe container and freeze until firm

Until next time,
LOVE & CONFECTIONS!

Follow Florida Dairy Farmers on Facebook, Twitter, Pinterest, Instagram, and YouTube

Banana Nut Bread Buttermilk Pancakes #BrunchWeek

May 12, 2017

When breakfast smells like a warm loaf of mom’s famous banana bread, you know it’s going to be a good day. Old-fashioned buttermilk pancakes are the base for this easy and delicious banana nut bread pancake recipe.

Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Warm banana nut bread slathered with cream cheese is a favorite breakfast, snack, or dessert. My mom makes amazing banana bread and my grandmother introduced me to having it with cream cheese, when I was little. I love the tang of the cream cheese mixed with the sweetness of the bread. Banana bread just has that homey feel, and whenever I smell it, it makes me think of my mom and her delicious baking.

I tasked myself with creating a banana bread-like pancake with #BrunchWeek sponsor Dixie Crystals, and these are so good. While I made these, the house smelled just like I was baking my mom’s banana bread, and she thought so too, so I got mom’s seal of approval! My Banana Nut Bread Buttermilk Pancakes are a great addition to any brunch, especially Mother’s Day.

Visit Dixie Crystals for the FULL RECIPE:

BANANA NUT BREAD BUTTERMILK PANCAKES!

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

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

Sweet Apple Hand Pies with Cheddar Shortcrust from An Edible Mosaic

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

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.
Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek 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. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek 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, or any other social channel mentioned in the #Brunchweek posts or entry.

Very Berry Basil Moscow Mule

May 11, 2017

Very Berry Basil Moscow Mule is a refreshing twist on the classic, with 3 different Wish Farms berries – blueberries, strawberries and blackberries. The addition of basil makes it wonderfully herbaceous and refreshing.

This recipe was created for the #BerryDelish contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Very Berry Basil Moscow Mule from LoveandConfections.com #FWCon #BerryDelish

I’m heading to the Food Wine Conference next weekend and cannot wait! One of the conference sponsors, Wish Farms is hosting a #BerryDelish contest, where bloggers were tasked with creating a cocktail or mocktail using their fresh berries. With so many berry good (see what I did there?) cocktail options, like sangrias, mojitos, punches, and spritzers, I knew I wanted to create a show-stopping and delicious variation of a favorite – the Moscow Mule.

Moscow Mules traditionally have mint, vodka and ginger beer. While I do have a beautiful burgeoning mint plant, I wanted to use a different herb for this special drink. My mom is growing an enormous and beautiful basil plant, and I love basil in cocktails, so it was a no-brainer.

How could I choose between all the gorgeous Wish Farms berries? Well, I didn’t. That’s why I made it with three – blueberries, strawberries and blackberries. They come together with a bit of sugar and basil and create a delicious berry syrup as the base of the cocktail.

Very Berry Basil Moscow Mule

By Love and Confections
Published 05/11/2017

Ingredients

1 cup Wish Farms blueberries
1 cup Wish Farms strawberries
1 cup Wish Farms blackberries
2 tablespoons sugar
1/3 cup water
8-10 large basil leaves, plus more for garnish
5 limes
8 ounces vodka
Ginger beer

Instructions

Place blueberries, strawberries, blackberries, sugar, water and basil leaves in a medium pot and stir together. Bring to a boil, stirring occasionally, then simmer on low for 5-8 minutes, or until all berries have burst or released their juices. Turn off heat and let cool for another 5 minutes.
Using a potato masher, or a large spoon, mash the berries to make sure they have released all the juice. Strain through a fine mesh sieve into a heat-proof measuring cup and refrigerate mixture until cold.
Place crushed ice in copper mule glasses. Divide the berry mixture between them, squeeze half a lime into each glass. Add 2 ounces vodka to each glass and top with with ginger beer.
Slice the remaining lime for garnish. Garnish with berries and basil.

Yield: 4 cocktails
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.
Total time: 20 mins.

Until next time,
LOVE & CONFECTIONS

Learn more about Wish Farms and their beautiful berries by visiting their Facebook, Twitter, Instagram, Pinterest and Youtube.

This post was created for the #BerryDelish contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Apple, Grape, and Walnut Chicken Salad #BrunchWeek

May 11, 2017

Apple, Grape, and Walnut Chicken Salad is always a favorite when I am brunching with friends. Crisp Lady Alice Apples give it a sweet crunch that makes this the perfect brunch dish.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Apple, Grape, and Walnut Chicken Salad from LoveandConfections.com #BrunchWeek #sponsored

My best friend’s mom makes the best chicken salad, hands down. Some of my favorite memories growing up include attending their family parties and having Tammy’s chicken salad. As soon as I received a box of gorgeous Lady Alice Apples from Rainier Fruits, I knew I was going to create a variation on her chicken salad. Don’t forget to enter here for some great prizes for the #BrunchWeek giveaway.

This is a bit different than the chicken salad of my childhood, but I love the addition of apples. The apples give it a nice, sweet crunch, and I left the skin on so their gorgeous color would show through the salad. It’s nice to see bits and pieces of apples throughout, and gives it a twist on the classic.

I love having a variety of food at brunch, both sweet and savory, and chicken salad is a classic party dish. Whether it’s Mother’s Day brunch, tea parties, or a day with the girls, this chicken salad is sure to please. You can serve it with regular (or mini) croissants, wraps, rolls, or even lettuce cups.

Apple, Grape, and Walnut Chicken Salad

By Love and Confections
Published 05/11/2017

Apple, Grape, and Walnut Chicken Salad is always a favorite when I am brunching with friends. Crisp Lady Alice Apples give it a sweet crunch that makes this the perfect brunch dish.

Ingredients

1/3 cup diced celery hearts
1/2 cup chopped walnuts
1/2 cup green grapes, halved or quartered
1 1/2 cups diced Lady Alice Apples
14 ounces cooked chicken breast, diced or shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup greek yogurt

Instructions

Combine all ingredients in a large mixing bowl. Serve with rolls, croissants, wraps, or lettuce cups.

Yield: 12 servings
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.

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

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

Green, Eggs and Ham Burrito from Nik Snacks

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek 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. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek 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, or any other social channel mentioned in the #Brunchweek posts or entry.

White Cheddar Pimento Cheese Spread #BrunchWeek

May 10, 2017

I always have appetizers on hand when guests are coming over, and this White Cheddar Pimento Cheese Spread made with Cabot Cheese is easy to whip up and perfect for a make-ahead snack.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

White Cheddar Pimento Cheese Spread from LoveandConfections.com #BrunchWeek #sponsored

I cannot believe I have never made pimento cheese for the blog. My mom loves pimentos so she suggested I create a pimento cheese dip for #BrunchWeek. Of course, I had an amazing selection of cheeses to choose from, since Cabot is one of our sponsors that have donated some great prizes for the #BrunchWeek giveaway.

Vermont Sharp Cheddar and Legacy Collection Alpine Cheddar were the two cheeses that I used in this recipe. You can easily use any of the Cabot cheeses – they are all delicious.

White Cheddar Pimento Cheese Spread

By adapted from Cabot Cheese
Published 05/10/2017

I always have appetizers on hand when guests are coming over, and this White Cheddar Pimento Cheese Spread made with Cabot Cheese is easy to whip up and perfect for a make-ahead snack.

Ingredients

8 ounces Cabot Vermont Sharp Cheddar, grated
6 ounces Cabot Legacy Collection Alpine Cheddar, grated
1/2 Greek yogurt
1/2 cup mayonnaise
1 (7-ounce) jar chopped pimentos, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

Instructions

Drain pimentos well, if necessary, pat dry with paper towels. Mix all ingredients in a large bowl until blended. Can be made up to 24 hours in advance and refrigerated.

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

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

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Asparagus, Egg & Prosciutto Brunch Pizza #BrunchWeek

May 9, 2017

Pizza for brunch isn’t always the obvious choice, but create a delicious dough with Red Star Yeast, top it with Michigan asparagus, prosciutto and eggs, and you have yourself the perfect #BrunchWeek pizza!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Asparagus, Egg & Prosciutto Brunch Pizza from LoveandConfections.com #BrunchWeek #sponsored

I chose a savory dish for day 2 of #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

Pizza is an all-time favorite of mine, because there are so many different combinations you could have. I have wanted to make a breakfast pizza for a while and knew #BrunchWeek would be the perfect time to post. This pizza had to be extra special for this week, and luckily we have Michigan Asparagus and Red Star Yeast as sponsors this year.

I used an ricotta with herbs and cheese as a base, sliced asparagus, eggs and prosciutto to top it off. It is the perfect bite of crunchy, creamy, salty, gooey – basically everything you want in a good pizza. The crust uses Red Star Yeast Platinum Yeast, which gives it a great rise. The recipe I used makes enough dough for 2 pizzas, so I froze the second one for later.

Asparagus, Egg & Prosciutto Brunch Pizza

By Love and Confections, dough recipe from Red Star Yeast
Published 05/09/2017

Ingredients

Red Star Yeast Pizza Crust Recipe, makes 2 pizzas
3/4 cup ricotta
1/4 cup shredded parmesan
1 cup freshly grated mozzarella
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh oregano
Salt and pepper to taste
1 cup thinly sliced Michigan Asparagus
1 teaspoon olive oil
3 large eggs
6-8 thin slices of prosciutto

Instructions

Heat oven to 450F. Prepare dough according to website directions. Spread one piece of dough onto a cornmeal-crusted pizza pan.
In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, onion powder, basil, parsley, oregano, salt and pepper. Spread onto pizza, leaving 1 inch around for crust.
In a small bowl, toss sliced asparagus with olive oil, salt and pepper. Spread evenly over cheese mixture. Bake for 10-14 minutes.
Remove from oven and crack eggs onto pizza. Cook another 2-4 minutes, or until egg whites are cooked and yolk is still runny.
Remove from oven and let cool for 5 minutes. Place prosciutto slices on pizza and serve.

Prep Time: 02 hrs. 00 mins.

Cook time: 00 hrs. 18 mins.
Total time: 2 hrs. 18 mins.

Until next time,
LOVE & CONFECTIONS!

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

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up

Mimosa Bar #BrunchWeek

May 8, 2017

Mimosas are my requirement for brunch and my homemade mimosa bar is sure to steal the show!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Mimosa Bar from LoveandConfections.com #BrunchWeek #sponsored

When I brunch, I love having mimosas. Endless mimosas are great when I brunch out, but mimosa bars at home are even better. I love having options to pair with champagne, and mimosa bars are the best way to please everybody.

Welcome to the fifth annual #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

My favorite flavors are “Flamingo” – orange juice, cranberry juice and champagne, pineapple juice and champagne, or peach juice and champagne. A variety of juices is key, as are a variety of fruit garnishes. I almost always have orange slices, berries, and peach slices. Any combination of fruit is guaranteed to look gorgeous.

Whether you like champagne, prosecco, or any other variety of sparkling wine, make sure it is nicely chilled and you have enough on hand. I usually keep a few in a large ice bucket once my brunches start, and guests can help themselves.

Glassware is important. I love champagne flutes, and prefer stemless for parties – I think it’s just easier both for display, ease of use and in cleaning. You can use real glass or nowadays get some pretty real looking plastic ones too. I always have fun straws on hand to add to my mimosa bar. Straws are a great way to tie in your theme or color scheme. Whichever you prefer, always keep it classy, and have fun!

Mimosa Bar

By Love and Confections
Published 05/08/2017

Mimosas are my requirement for brunch and my homemade mimosa bar is sure to steal the show!

Ingredients

Orange Juice, no pulp
Cranberry Juice
Peach Juice
Champagne, Prosecco, or other Sparkling Wine
Cut up fresh fruit (berries, oranges, peaches, etc)

Instructions

Place juices in easy to serve carafes. Chill bubbly and place in ice buckets. Arrange fruit in pretty bowls.

Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.

Until next time,

LOVE & CONFECTIONS!

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek 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. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek 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, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek 2017 & Giveaway!

May 8, 2017

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. 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!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 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.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek 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. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek 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, or any other social channel mentioned in the #Brunchweek posts or entry.