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Semi-Homemade Pumpkin Butter #PumpkinWeek

Semi-Homemade Pumpkin Butter is sweet, full of warm Autumn spices and extremely easy to make.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek


#PumpkinWeek is here again and I can’t be more excited. 19 Bloggers have come together to celebrate all things pumpkin! We will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I have been a canning fiend over the Summer, creating Strawberry Jam, Blueberry Jam, Cherry Jam, and Fig Jam. Homemade Pumpkin Butter has been on my Fall to-do list, and what better day to share it then the first day of #PumpkinWeek. Making your own pumpkin puree is easy, but with an active toddler and only a few hours a day to get everything done, I took the easy route and used a can of pumpkin puree as the base for my butter. Now don’t be fooled, if you’ve never had it before, because Pumpkin Butter doesn’t actually contain butter – it’s named for the smooth consistency.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

Four simple ingredients plus 30 minutes gets you delicious mason jars full of Fall flavor! Be extra careful when cooking the pumpkin – I used a splatter screen because hot, bubbly pumpkin puree really hurts if it gets on your skin – ask me how I know.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

One important thing to remember about Pumpkin Butter is to not can in the traditional hot water bath. Both the USDA and the National Center for Home Food Preservation both agree that when pumpkin flesh is cooked down, it becomes extremely dense and difficult for heat from canning to fully penetrate the butter. Basically, the pumpkin may not get to the needed temperature to kill botulism spores. It is also a low-acid vegetable, which is also an environment for potential botulism. Don’t let this deter you, though. Making pumpkin butter is safe, and it can be stored in both the refrigerator or the freezer.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

Semi-Homemade Pumpkin Butter
Adapted from AllRecipes
Click here for a printable recipe
Yield: 5 half-pint jars

Semi-Homemade Pumpkin Butter Ingredients:
– 1 29 ounce can of Pumpkin Puree, not pumpkin pie filling
– 1 cup Apple Cider
– 1 & 1/2 cup Light Brown Sugar
– 1-2 tablespoons Homemade Pumpkin Pie Spice

Semi-Homemade Pumpkin Butter Directions:
1. In a medium-large saucepan, combine the Pumpkin, Cider, Brown Sugar and Pumpkin Pie Spice. Whisk to combine.
2. Heat on medium-high until it comes to a boil. It will not be a rolling boil, because the pumpkin is dense. It will be like bubbles popping and splattering. To avoid getting burned, please use a splatter screen, so the steam can evaporate.
3. Cook for 30 minutes, until it is thick, stirring frequently. Remove from the heat and let it cool completely before placing in jars.
4. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Enjoy!

Until next time, 
LOVE & CONFECTIONS!




#PumpkinWeek Day 1 Recipes:

Apple Zucchini Muffins #MuffinMonday

Apple Zucchini Muffins are sweet with a little bit of spice, and full of delicious fruits and veggies!

Apple Zucchini Muffins from LoveandConfections.com #MuffinMonday


Happy #MuffinMonday! I am participating in the Muffin Monday group, and am so excited. I love muffins – they are the perfect little vessel of baked goodness. I often make muffins for my family, since they are so easy and delicious. Some of my favorites are my Crumb-Top Blueberry Muffins and Carrot Cake Muffins.

Apple Zucchini Muffins from LoveandConfections.com #MuffinMonday

I love making zucchini bread and zucchini muffins and found a recipe that added apples and oats – perfect for a Fall muffin recipe. Zucchini is such a great vegetable to add to muffins and you hardly notice it’s there. #ToddlerLnC doesn’t notice, which is great because I can get some extra veggies for her when she eats these.

Apple Zucchini Muffins from LoveandConfections.com #MuffinMonday



Apple Zucchini Muffins
Adapted from Wholesomelicious
Click here for a printable recipe
Yield 18-20 muffins

Apple Zucchini Muffin Ingredients:
– 1/2 cup Unsalted Butter, room temperature
– 1/2 cup Brown Sugar
– 1/2 cup Greek Yogurt
– 1 large Egg
– 1 teaspoon Vanilla Bean Paste
– 2 cups White Whole Wheat Flour
– 1 cup Old Fashioned Rolled Oats
– 1 teaspoon Baking Powder
– 1 teaspoon Baking Soda
– 2 teaspoons Cinnamon
– 1 teaspoon Salt
– 1/2 cup Milk
– 1 Apple, peeled, cored, and grated
– 1 medium Zucchini, grated and pressed between paper towels to drain

Apple Zucchini Muffin Directions:
1. Heat oven to 375F. Spray muffin tins with non-stick cooking spray and set aside.
2. In the bowl of your stand mixer, beat the Butter and Brown Sugar until light and fluffy. Scrape down the sides and add in the Greek Yogurt, Egg and Vanilla Bean Paste. Beat to combine.
3. In a medium bowl, whisk together the Flour, Oats, Baking Powder, Baking Soda, Cinnamon and Salt. Slowly add the flour mixture into the wet ingredients, stirring only to combine and not over-mixing.
4. Remove from your stand mixer and add in the Milk, Apple and Zucchini. Fold the mixture together so you do not over-mix it.
5. With an ice cream scoop or measuring cup, evenly distribute the batter between the muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let it cook for 5 minutes before transferring to a rack to cool completely. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are today’s tasty muffins:

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pumpkin Spice Roasted Sweet Potatoes

Pumpkin Spice Roasted Sweet Potatoes is a gorgeous blend of color and flavor, and a wonderful dish to start the Fall season.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com


Fall is here, as is all things pumpkin spice. Coffee fans cheer the day their beloved pumpkin spice lattes become available, ringing in the change of seasons. Unfortunately, living in Florida, we are still rather warm and rainy. I long for cooler Autumn weather and all the wonderful Fall treats like soups and stews, hot drinks, and everything apple and pumpkin.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

I used to be a huge pumpkin spice fan, but after having a baby, I can no longer drink a pumpkin spice latte without getting a bit queasy. I have no idea why, I just can’t stomach them anymore. I can use and eat the actual pumpkin spice sparingly without it bothering me, but there is something about a pumpkin spice flavored coffee that doesn’t sit well.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

These roasted sweet potatoes, on the other hand, are perfect with the addition of pumpkin spice. My house smelled amazing while these were roasting, even though it was dreary and raining outside, it smelled like Fall inside – all I need are some changing leaves and sweater weather and I’d be set. I hope you get a chance to make this simple and delicious side dish. It would be perfect for the Thanksgiving table as well.

Pumpkin Spice Roasted Sweet Potatoes from LoveandConfections.com

Pumpkin Spice Roasted Sweet Potatoes
A Love and Confection original recipe – serves 6
Click here for a printable recipe

Pumpkin Spice Roasted Sweet Potato Ingredients:
– 6 medium Sweet Potatoes
– 4 tablespoons Vegetable Oil
– 4 teaspoons Homemade Pumpkin Pie Spice

Pumpkin Spice Roasted Sweet Potato Directions:
1. Heat oven to 425F. Spray 2 jellyroll pans with nonstick cooking spray. Peel and dice Sweet Potatoes into 1/2 -1 inch cubes.
2. Place Sweet Potatoes in a large bowl and toss with Olive Oil and Pumpkin Pie Spice until the pieces are completely covered.
3. Spread between 2 cookie sheets and roast in the oven for 30-35 minutes, or until slightly brown and crispy, rotating the sheet trays and stirring the potatoes once halfway throughout. Serve immediately.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #SundaySupper Fall Flavors:
Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 

Red Lentil Soup #StonyfieldBlogger

Red Lentil Soup is a warm and hearty dish, full of flavor and simple to make – a great start for the Fall season. 

Red Lentil Soup from LoveandConfections.com

This is a sponsored post on behalf of Stonyfield Organics and Bob’s Red Mill. 
As always all opinions are my own.


I cannot wait for Fall. Yes, I know, it is officially Fall – everywhere but here. Florida is still hot and humid and rainy. I keep seeing pictures of pumpkins, apple picking, Autumn decorations and changing leaves and I am longing for the cooler weather.

Red Lentil Soup from LoveandConfections.com

Even though it is still warm outside, I wanted to make an easy soup to get me in the mood for Fall. I received a package of Red Lentils and Orca Beans from Bob’s Red Mill, and decided to use the lentils. The Orca Beans will turn into a great chili once the cold weather gets here!

Red Lentil Soup from LoveandConfections.com

This soup couldn’t be easier. It starts with the traditional carrots, celery and onions, followed by lentils and stock. I used chicken stock, because it’s what I had in my pantry. You can easily substitute vegetable stock to make it vegetarian. I topped it with a dollop of Stonyfield Greek Yogurt. I loved the cool, creamy tang of the yogurt with the warm, hearty soup – definitely going to keep this in my cold-weather recipe repertoire.

Red Lentil Soup from LoveandConfections.com

Red Lentil Soup
Adapted from The Kitchn
Serves 4

Red Lentil Soup Ingredients:
– 1 tablespoon Extra Virgin Olive Oil
– 2 large Carrots, diced
– 2 large ribs of Celery, diced
– 1/2 medium Onion, diced
– 1/4 teaspoon Salt
– 1 cup Bob’s Red Mill Red Lentils
– 4 cups Organic Low-Sodium Chicken Broth
– 1 whole Bay Leaf
– Juice from half a Lemon
– 1/4 cup Stonyfield Organic Greek Yogurt

Red Lentil Soup Directions:
1. In a medium-large saucepan, heat the Olive Oil, then stir in the Carrots, Celery, Onion and Salt. Cover and let the vegetables cook for 5 minutes
2. Add the Lentils, Chicken Broth and Bay Leaf. Stir, bring to a boil, then simmer for 20 minutes.
3. Remove from the heat and stir in the Lemon Juice. Spoon into bowls and top with Stonyfield Greek Yogurt. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer:  I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Cinnamon Apple and Sea Salt Caramel Granola Parfait #FueledByGranola

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#FueledByGranola #CollectiveBias
 

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

French Vanilla yogurt, skillet cinnamon apples, homemade caramel sauce and Bear Naked’s Sea Salt Caramel Apple Granola are layered to create a breakfast or snack parfait that is full of flavor.

While the rest of the country is starting to feel some cooler weather, here in Florida, we still have days in the 90s. I am longing for the Fall season, and already starting to prep by creating this Cinnamon Apple and Sea Salt Caramel Granola Parfait. Since it is still so warm outside, I cooled things off by adding yogurt to my granola. This granola would also be a nice crunchy texture on oatmeal in cooler months – which I plan to do once we get cool weather.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

Sea Salt Caramel Apple Granola is a new flavor option from Bear Naked – perfect for the Fall season. It is a unique combination of both sweet and savory flavors from the tangy apples, sweet caramel, and sea salt. This Florida girl loves Autumn, especially all the wonderful flavors and smells. Pairing this granola with skillet cinnamon apples makes me yearn for cooler weather, colorful changing leaves and pumpkin everything.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

My family and I regularly shop at wholesale stores, BJ’s is one of my favorites. They have great products and accept both manufacturer and store coupons. While in BJ’s I started using the Ibotta app. I am fairly new to the Ibotta app, but am liking it so far. Ibotta gives you three ways to earn – by either shopping online, submitting your receipts, or linking your loyalty accounts. The Ibotta app has most major grocery retailers and you can go to their specific pages to view deals. I noticed an Ibotta coupon for $2-off Bear Naked Sea Salt Caramel Apple granola. There is also a BJ’s club coupon (located at the front of the store) for $2 off and it can be combined with the Ibotta coupon too.

One of the ingredients that most people might be uncomfortable making is the caramel sauce, but it is really easy. Measure your sugar and place it in a medium pan. make sure you have all your other caramel ingredients measured and near you, because you don’t want to burn the sugar while getting everything else ready. I prefer to use a stainless steel pot when making caramel sauce, because I switch from a heat-proof spatula to a metal whisk – I find it easier to work with.

Cinnamon Apple and Sea Salt Caramel Granola Parfait from LoveandConfections.com

I love creating different parfaits for breakfast because they are easy and delicious. I usually use fresh berries or lemon curd, like these Berry Parfaits or Lemon Blueberry Parfaits, and was very excited to make a Fall parfait recipe with Sea Salt Caramel Apple Granola.

You can also head to Bear Naked’s Facebook page for more information on all their flavors and products. Do you have a favorite?

Cinnamon Apple and Sea Salt Caramel Granola Parfait
Skillet Cinnamon Apples from Allrecipes
Salted Caramel Sauce from Sally’s Baking Addiction
Yield – 1 parfait

Cinnamon Apple and Sea Salt Caramel Granola Parfait Ingredients:
– 1/2 cup Organic French Vanilla Yogurt
– 1/3 cup Skillet Cinnamon Apples
– 1/4 cup Bear Naked Sea Salt Caramel Apple Granola
– 2-3 teaspoons Salted Caramel Sauce (recipe below)

Cinnamon Apple and Sea Salt Caramel Granola Parfait Directions:
1. Place half of the Yogurt in the bottom of your parfait glass. Top with half of the Cinnamon Apples. Pour half of the Granola on top of that, then drizzle with some Caramel Sauce. Repeat layers once more. Best is eaten immediately, but can be stored in the refrigerator for up to 2 hours. Refrigeration might make the granola not as crunchy.

Salted Caramel Sauce Ingredients:
– 200 grams Granulated Sugar
– 90 grams (6 tablespoons) Salted Butter, cut into pats
– 1/2 cup Heavy Cream
– 1 teaspoon Sea Salt

Salted Caramel Sauce Directions:
– Place Sugar in a medium saucepan on medium heat, stirring constantly with a heat-resistant spatula. The Sugar will eventually clump and start to melt.
– Once the Sugar melts, it will start to brown and darken to an amber color. Do not let it darken or burn, as it can turn quickly. Switch to a whisk.
– Quickly but carefully, stir in the Butter. The mixture will bubble rapidly, so be careful.
– Once the Butter is melted, slowly drizzle in the Heavy Cream. The Sugar mixture will bubble, rise and possibly splatter. Boil for 1 minute, then remove from the heat and stir in the Salt.
– Let it cool for at least 10-15 minutes in the pan, then pour into a glass mason jar and let it come to room temperature before storing in the refrigerator. Caramel can be made ahead of time and stored for up to 2 weeks in the refrigerator. Warm before using.

Until next time,
LOVE & CONFECTIONS!

Charred Romaine Salad with Creamy Balsamic Dressing #StonyfieldBlogger

Creamy Balsamic Dressing made with yogurt, is the perfect accompaniment to Charred Romaine Salad with Bacon, Tomatoes and Herb Skillet Croutons. 

Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

This is a sponsored post on behalf of Stonyfield Organics and Wayfair.com. As always, all opinions are my own.


I have been having a lot of lunch dates with one of my good friends lately. She recently had a baby and gets “cabin fever” some days. I totally remember when #ToddlerLnC was little and I stayed inside for some time. It is definitely good to get out and do things, even if it is going over to someone’s house for lunch.
Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

What makes things a lot easier is that I still have a lot of the baby gear out and available. We are able to put her baby in the playpen bassinet and he can sleep there, or in a little rocking bassinet that I used for the toddler when she was an infant. 
Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

I love having salads for lunch with different mix-ins. We usually have a large salad for dinner some nights during the week as well. Already prepared rotisserie chicken is an easy shortcut when things get a little hectic around here, and I often add it to salads. Some other things we like to add are tomatoes, black olives, artichoke hearts, and hearts of palm.

Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

I am definitely a fan of charred lettuce. Some people don’t like their lettuce warmed, but I love the flavor it gets when it is slightly charred or grilled. The lettuce isn’t completely cooked, just a few of the leaves, then it is chopped, and topped with whatever you choose. For our salad today, we had tomatoes, bacon and homemade seasoned croutons. I made a Creamy Balsamic Dressing using Stonyfield Greek Yogurt. It is fabulous and I cannot wait until I make another batch.

Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

The Homemade Herb Skillet Croutons are an easy and delicious touch to any salad. I made them in a cast iron pan I got from Wayfair.com. I also used the cast iron pan to char the lettuce and crisp the bacon, too. There are so many fun items on the Wayfair website. I also chose a glass salad dish that looks great and lets you see all the goodies in the salad.

Charred Romaine Salad with Creamy Balsamic Dressing from LoveandConfections.com #StonyfieldBlogger

Charred Romaine Salad with Creamy Balsamic Dressing
Herb Skillet Croutons adapted from In Jennie’s Kitchen
Creamy Balsamic Dressing from Salad In A Jar
Herb Skillet Crouton Ingredients:
– 3 cups cubed Italian Bread
– 1/2 tablespoon chopped Italian Flat-leaf Parsley
– 1/2 tablespoon chopped Basil
– 1/2 teaspoon dried Oregano
– 1/4 teaspoon Salt
– 1/4 teaspoon Pepper
– 1 tablespoon Extra Virgin Olive Oil

Herb Skillet Crouton Directions:
1. Place the Bread, Herbs, Spices and Olive Oil in a medium bowl and toss to coat.
2. Heat a large cast iron skillet on medium heat. Add in the coated bread and cook for 5-7 minutes, turning occasionally until golden brown.
3. Serve warm over salad.

Creamy Balsamic Dressing Ingredients:
– 1/4 cup Balsamic Vinegar
– 1 tablespoon Light Soy Sauce
– 1 & 1/2 tablespoons Dijon Mustard
– 1 & 1/2 tablespoons Honey
– 3 tablespoons Stonyfield Greek Yogurt
– 1/2 tablespoon Extra Virgin Olive Oil

Creamy Balsamic Dressing Directions:
1. Place all ingredients in a small bowl or measuring cup and whisk to combine. Store in refrigerator for up to two days.
Salad Ingredients:
– 1 head Romaine Lettuce
– 1 tablespoon Extra Virgin Olive Oil
– Salt and Pepper to taste
– 4 pieces cooked and chopped Bacon
– 1/2 cup Cherry Tomatoes
– Herb Skillet Croutons
– Creamy Balsamic Dressing

Salad Directions:
1. Heat cast iron skillet on medium heat. Slice the head of lettuce, lengthwise,  in half and pour Olive Oil on each sliced side. Sprinkle with Salt and Pepper.
2. Cook in skillet until the cut side is slightly wilted and has a little char. Remove from the skillet and cut into bite-size pieces. Place in serving bowl.
3. Top Lettuce with Bacon, Tomatoes, and Croutons. Drizzle on dressing, to taste, and toss to combine. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer:  I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

Baked Ricotta Dip and 6 Tips for Back-to-School Gluten-Free Entertaining

Baked Ricotta Dip is the perfect accompaniment for a fruit and cheese tray. Pair it with gluten-free crackers for a delicious back-to-school snack that everyone can enjoy!

Baked Ricotta Dip from LoveandConfections.com

I was compensated by PARTNERS, A Tasteful Choice Company, for my time in creating this post. 
All opinions are my own.

Back-to-school is a great time to have an informal gathering for parents (and kids) to either reconnect or introduce yourselves if your children have changed grades or schools. With the rise and awareness of allergies and intolerance, when a guest is invited to your house, you want them to be comfortable and enjoy themselves. One way to do that is to have plenty of options, like cheese, fruit and gluten-free crackers.

Baked Ricotta Dip from LoveandConfections.com

6 Tips for Gluten-Free Entertaining:

  • Educate yourself. Our household is not gluten intolerant, but we have many friends that are. I always check with guests if there are certain foods they prefer or stay away from, so I am prepared and not rushing last minute to come up with something our guests can eat.
  • Cook from scratch. Gluten can be in a lot of places you wouldn’t expect, or don’t realize, like salad dressings and marinades, mixes, soy sauce, some bulk bin foods, and cooking spray. When I have a gluten-free guest, I make sure I read all the labels carefully and try to cook from scratch. Some ingredients to avoid are wheat, barley, malt, or rye. Again, double check with your guests what they can and cannot eat.
  • Involve your guests. Entertaining is always easier when everyone helps. Sometimes a parent feels more comfortable bringing something they can guarantee their child can eat. If they want to bring their favorite gluten-free dish, be gracious and thank them – it’s never a bad idea to have extra food.
  • Have options. It’s always nice to have a variety of food at party. Focus on naturally gluten free foods like fruits and vegetables, meats, seafood, beans and legumes, eggs, most dairy products, potatoes, rice and other starches like quinoa, amaranth, and more.
  • Avoid cross-contamination. Sometimes when preparing food, things can get a bit messy and unorganized. Don’t rush, keep gluten-free food separate, and cook it first, if you are also serving other food that may have gluten. You can also make festive labels for the party, so everyone knows what is or isn’t gluten-free. 
  • Dessert options. Sometimes, for gluten-free friends, dessert can be overlooked. It’s always good to have a gluten-free dessert option, like flourless chocolate cake, poached fruit, gluten-free cookies or ice cream.
Baked Ricotta Dip from LoveandConfections.com

I created a Baked Ricotta Dip and paired it with two of PARTNERS Free for All Kitchen Gluten Free Crackers – Olive Oil & Sea Salt and Olive Oil & Herb. They also have another cracker flavor, Roasted Garlic & Rosemary, which would be perfect with hummus!

The newest addition to the Free for All Kitchen product line are the Brownie Thins. They are deliciously amazing, have a great chocolate flavor and are gluten free! The Brownie Thins are perfect on their own, with a cold glass of milk, but would be amazing as a s’more or with a sweet dip. All their products are made with cassava root flour and a blend of five ancient grains: amaranth, quinoa, millet, sorghum and teff, and are GMO-Free. You can find more about their products on their Facebook page as well.

Baked Ricotta Dip from LoveandConfections.com



Baked Ricotta Dip

A Love and Confections original recipe
Click here for a printable recipe

Baked Ricotta Dip Ingredients:
– 2 cups Ricotta Cheese ( I used whole milk ricotta)
– 1 teaspoon minced Basil
– 1/2 teaspoon dried Oregano
– 1/2 teaspoon minced Garlic
– 2 tablespoons Olive Oil
– Salt and Pepper to taste

Baked Ricotta Dip Directions:
1. Heat oven to 350F.
2. In a medium bowl, combine the Ricotta, Basil, Oregano, Garlic and 1 tablespoon of Olive Oil. Place the ricotta mixture into an oven-safe baking dish.
3. Bake for 25-30 minutes. Drizzle with the remaining Olive Oil (optional) and serve warm.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Some of the gluten-free information in the post is from CeliacCentral.org. I am neither a doctor nor a nutritionist and do not give medical advice. Please consult your physician regarding your health. This post was sponsored by PARTNERS. All opinions are my own. For a full list of stores carrying PARTNERS products or to request Free for All Kitchen products in your local store, please search here. 

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette #GFreePizzaNight

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GFreePizzaNight #CollectiveBias

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette


Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette is a simple and delicious side dish that is sure to please everyone. The key to the vinaigrette is using fresh basil, which I love to use in my cooking. Pair it with one of Freschetta® Gluten Free Pizzas and you have great meal for any night of the week.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette

We usually have pizza on Friday nights every other week. My family loves all kinds of pizza and toppings. A lot of times, friends come over and we play games or watch movies. While my family is not gluten intolerant, some of my friends are. About 15 million Americans are estimated to have food allergies. It’s always a good idea to have options, so everyone can enjoy themselves and feel comfortable in my home. All gluten-free eaters can enjoy Freschetta® Gluten Free Pizza because it is certified by the Celiac Support Association.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette

I saw Freschetta® Gluten Free Pizza during a recent Publix shopping trip, and decided to try it. We go to Publix at least twice a week, and for our pizza nights, we switch between take-out and bake-your-own pizzas. I love having something alongside the pizza, like a salad. To go along with our Freschetta® Gluten Free Cheese Pizza I made a simple and delicious Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette.

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette

To make the salad, slice the cucumbers in 1/4 to 1/2 inch slices, then quarter each slice. Take grape tomatoes and yellow grape tomatoes and cut them in half. I love the two different colors of tomatoes in the salad. Place everything in a medium bowl and grab a measuring cup to make the vinaigrette. Gather all the ingredients for the vinaigrette and whisk together in the measuring cup. Lightly dress and toss the salad. There will be extra vinaigrette for you to enjoy throughout the week.

Freschetta® Gluten Free Pizza is available in two flavors – Cheese Medley and Signature Pepperoni – as well as two different sizes, so it is easy to keep your freezer stocked if you happen to have a gluten-free guest show up.

Don’t forget to grab your digital coupon from 8/16-9/06 to save $1.50 on 2 Freschetta® Gluten Free Pizzas. What are your favorite sides to have with pizza? Be sure to check out more delicious pizza ideas from Freschetta here. I’d love to hear your favorite!

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette
Vinaigrette recipe adapted from Southern Living via All Recipes

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette Ingredients:
– 1 large Cucumber, sliced and quartered
– 3/4 cup Grape Tomatoes, halved
– 3/4 cup Yellow Grape Tomatoes, halved
– 1/4 cup Balsamic Vinegar
– 2 tablespoons chopped fresh Basil
– 2 tablespoons freshly squeezed Lemon Juice
– 1 tablespoon Dijon Mustard
– 1 teaspoon Sugar
– 1 teaspoon minced Garlic
– 1/2 teaspoon Salt
– 1/2 teaspoon Pepper
– 1/3 cup Canola or Vegetable Oil

Cucumber and Tomato Salad with Basil-Balsamic Vinaigrette Directions:
1. Place Cucumber and Tomatoes in a medium bowl.
2. In a measuring cup, whisk together the Vinegar, Basil, Lemon Juice, Mustard, Sugar, Garlic, Salt and Pepper. Slowly drizzle in the Oil while whisking, to combine. Lightly dress the veggies and toss to combine. Refrigerate for 30 minutes, then serve. Leftover dressing is good for 5 days in the refrigerator.

Until next time,
LOVE & CONFECTIONS!

Sunrise Smoothie

Sunrise Smoothie is a sweet and tasty smoothie, packed with delicious strawberries, oranges and peaches. A beautiful presentation of layered flavors is a great start to your day or afternoon snack.



Sunrise Smoothie from LoveandConfections.com


This smoothie was a definite hit at our house. I knew it would be delicious because it has some of #ToddlerLnC’s and my favorite fruits – strawberries and peaches. It was a great afternoon snack and she loved it so much, she came back for more after she finished her sippy of smoothie.

Sunrise Smoothie from LoveandConfections.com

Layering smoothies is a unique and gorgeous presentation. I chose strawberries, oranges and peaches for my layers, but you can also use cherries, raspberries, or blueberries for the bottom layer and pineapple or mangoes for the top layer. Even a green layered smoothie would be pretty. Every combination is delicious. These are great for breakfasts, snacks, desserts, or even at a party.

Sunrise Smoothie from LoveandConfections.com



Sunrise Smoothie
A Love and Confections original recipe
Click here for a printable recipe
Servings: 2

Sunrise Smoothie Ingredients:
Strawberry Layer
– 1/4 cup Stonyfield Greek Yogurt
– 1/2 cup Stonyfield Lowfat French Vanilla Yogurt
– 1 cup frozen Strawberries
– 1/2 teaspoon Vanilla Extract
– 1/2 Banana
– 2 tablespoons Milk

Peach Orange Layer
– 1/4 cup plain Greek Yogurt
– 1/2 cup Vanilla Yogurt
– 1 & 1/4 cup frozen Peach Slices
– 1/2 teaspoon Vanilla Extract
– 1/2 Banana
– 2-3 tablespoons freshly squeezed Orange Juice (about half a medium orange)
– Orange slice for garnish (optional)

Sunrise Smoothie Directions:
Strawberry Layer
1. Place all ingredients into blender and combine. Pour into glasses. Rinse out blender.

Peach Orange Layer
1. Place all ingredients into blender and combine. Pour on top of the first strawberry layer. Garnish with an Orange Slice. Enjoy!

Sunrise Smoothie from LoveandConfections.com



Until next time,
LOVE & CONFECTIONS!

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers

Red Velvet Sprinkle Explosion Bundt Cake – red velvet cake topped with fluffy, rich cream cheese frosting and strewn with a barrage of sprinkles is a fun and scrumptious cake for any occasion.

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers from LoveandConfections.com


Yay! It’s time for #BundtBakers again. Today I am hosting Bundt Bakers and since I recently celebrated my birthday, the theme I chose for this month is “Sprinkles”. I love sprinkles – all shapes, sizes, and colors! There is always a running debate in my house about which is better: rainbow sprinkles or chocolate jimmies. I’m partial to the rainbow sprinkles, even though I do like the chocolate ones too.

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers from LoveandConfections.com

As a pastry chef, cake and cupcake decorating is always a big part of my life. I love color coordinating sprinkles for holidays and themes. Because of that, I have amassed a large collection of sprinkles, and it is slowly taking over a reasonable space in my pantry. But who can blame me? Sprinkles are that awesome!

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers from LoveandConfections.com

You might think the amount of sprinkles on this cake is a bit overboard, but there’s a story behind it. One of my all-time favorite birthday cakes was in my teenage years. My mom made a chocolate-frosted marble cake. She let my little sister, KB, decorate it… uh-oh! She poured on every sprinkle imaginable. The cake was covered in all sorts of sprinkles – nonpareils, jimmies, dragées, quins, sanding sugar, and edible glitter. They topped it off with an overabundance of candles and it was one of the best and most fun birthday cakes and parties ever.

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers from LoveandConfections.com

So, in memory of one of my favorite birthday cakes, I made a Red Velvet Sprinkle Explosion Bundt Cake. Next time you make a cake, add as many sprinkles as you want! Enjoy!

Red Velvet Sprinkle Explosion Bundt Cake #BundtBakers from LoveandConfections.com

Red Velvet Explosion Bundt Cake
Slightly adapted from Joy of Baking

Red Velvet Bundt Cake Ingredients:
– 250 grams Cake Flour
– 1/2 teaspoon Salt
– 15 grams Dutch Process Cocoa Powder
– 113 grams Unsalted Butter, room temperature
– 300 grams Extra-Fine Granulated Sugar
– 2 large Eggs
– 1 teaspoon Vanilla Extract
– 1 cup Buttermilk
– 1 ounce bottle of Red Food Coloring
– 1 teaspoon Baking Soda
– 1 teaspoon White Distilled Vinegar

Red Velvet Bundt Cake Directions:
1. Heat oven to 350F with rack in the center. Prepare bundt pan with baking spray and set aside.
2. In a medium mixing bowl, sift together the Cake Flour, Salt and Dutch Process Cocoa Powder.
3. In the bowl of your stand mixer, beat the Butter with the whip attachment for 1 minute. Add in the Sugar and scrape down the sides and bottom of the bowl before mixing in the sugar. Beat on medium for 3 minutes, until the mixture is light and fluffy.
4. Add the Eggs, one at a time, and scrape the bowl after each egg. Add in the Vanilla Extract and mix to combine. In a medium measuring cup, whisk together the Buttermilk and Red Food Coloring.
5. Add the flour mixture into the butter mixture in thirds, beginning and ending with the flour, and alternating with the buttermilk mixture. Once mixed, use a spatula to insure that everything is incorporated.
6. Have the Baking Soda prepared in a small bowl. Add the Vinegar to the baking soda, give it a quick stir, and pour into the batter. Fold the mixture into the batter, then immediately pour it into the prepared bundt pan.
7. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then turn it out onto a rack to cool completely. If not frosting right away, wrap it and frost the next day.

Cream Cheese Frosting Ingredients:
– 8 ounce block of Cream Cheese, room temperature
– 1 teaspoon Vanilla Extract
– 115 grams Confectioners’ Sugar, sifted
– 1 & 1/2 cups cold Heavy Whipping Cream
– Sprinkles – lots and lots of sprinkles (optional)

Cream Cheese Frosting Directions:
1. With your stand mixer, beat the Cream Cheese until smooth. Add in the Vanilla Extract and slowly add the Confectioners’ Sugar. Beat it slowly until the sugar is combined, then beat on medium until smooth.
2. Switch to the whisk attachment and add in the Heavy Cream. Whip it slowly at first, to incorporate it, then whip until the frosting is light and spreadable.
3. Spread or pipe onto cooled bundt cake and top with sprinkles!

Here are this month’s “Sprinkles” Bundts:

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Disclaimer: This post contains affiliate links. All opinions are my own.