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Cucumber Mint Water

August 17, 2015

Cucumber Mint Water is a refreshing way to spruce up your water intake.

Use my helpful tips to increase your water consumption throughout the day.

Cucumber Mint Water from LoveandConfections.com

The temperature here in Florida is still scorching. If it isn’t blistering hot, it is sticky and humid from all the torrential thunderstorms. When the weather heats up, I know that my water intake needs to be upped as well. While I do enjoy Iced Tea and Lemonade, having water is an important part of every day.

I try to drink around 8 glasses of water per day. Some days are better than others. I often find myself near the end of the night, and realizing I had not had all the water I should have.

Here are a few simple tricks to help make sure you get enough water during the day:
– Label and place water bottles on the counter where they can visibly be seen throughout the day.
– Set reminder alarms – i.e. drink 2 cups by breakfast, drink 2 more cups by lunch, etc.
– Have an app on your phone (I use Fitbit and MyFitnessPal) to help keep track of how much water you drink during the day.
– Carry water bottles with you – in a purse, backpack, gym bag or diaper bag.
– Keep a glass or bottle of water close by if you are sitting and doing a lot of computer or desk work. It helps to have that constant reminder and get a small sip if you aren’t able to get up to grab a glass.
– If using a glass, don’t set down an empty one. Instead, refill it and take a few more sips.
– Try different types of water: Sparkling, Spring, Mineral, etc., but be careful of water that has added calories.
– Infuse water with fruits, vegetables and herbs!

I hope these tips help you with your water consumption. Remember to take care of yourself if you are out in the heat.

Cucumber Mint Water

A Love and Confections original recipe

Cucumber Mint Water ingredients:

– 20 Mint Leaves

– 2 small or 1 medium Cucumber, thinly sliced

– Crushed Ice

– Filtered Water

– Mint and Cucumber for garnish, optional

Cucumber Mint Water Directions:

1. Place Mint Leaves in the bottom of a large container with lid (I prefer mason jars). With the back of a wooden spoon or muddler, lightly bruise the leaves. Add in the Cucumber. Top with some Crushed Ice, then fill with Filtered Water, leaving 1/2 inch at the top. Place in the refrigerator for a minimum of 30 minutes and up to 24 hours. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: This post contains affiliate links. This blog is not intended for medical advice. I am in no way a doctor or registered nutritionist. Please consult your doctor with any questions regarding a change in your health.

Rainbow Smoothie Bowl

August 15, 2015

A kaleidoscope of fruit combine with Greek yogurt to make a delicious and colorful spoon-able smoothie.

Rainbow Smoothie Bowls are a fun way to eat the rainbow!

Rainbow Smoothie Bowl from LoveandConfections.com #LnCSmoothieSaturdays

I hope you have enjoyed the first two smoothies in my #LnCSmoothieSaturdays series: Dark Chocolate Green Smoothie and Strawberry Watermelon Smoothies. Today’s smoothie is both drinkable and spoon-able. #ToddlerLnC had as much fun with this smoothie as I did.

I picked some delicious fruit and it really makes a great presentation. She mostly drank the smoothie in her sippy cup, while I ate both the fruit and smoothie. Whether you use a spoon or straw, it is equally yummy and perfect when you want a more filling smoothie option.

As a mom, I want my daughter to be healthy and eat good things. We try to eat the rainbow every day. Some days are easier than others, and sometimes she does have grilled cheese, chicken nuggets or pasta. Most days, she actually has lots of fruits and veggies. Once she can actually understand what eating the rainbow means, I will create a fun “Eat the Rainbow” chart for her, so we can track our fruit and veggies every day. It’s a good way to get kids involved with eating healthier items.

You can customize your smoothie bowl however you like – the sky is the limit. Topping choices are also endless – fruit, nuts, coconut, seeds – anything and everything can top smoothie bowls. One of my smoothie bowl tricks is to use Stonyfield Greek Yogurt, since it is thicker than regular yogurt, as well as frozen fruit. When I blend Greek Yogurt with frozen fruit the smoothie is almost to the point of frozen yogurt – and totally delicious.

Rainbow Smoothie Bowl
A Love and Confections original recipe
Click here for a printable recipe
Serves 2

Rainbow Smoothie Bowl Ingredients:
– 1 cup Stonyfield Greek Yogurt
– 1 cup frozen Blueberries
– 1/2 cup Cherries, pitted and halved
– 1 medium frozen Banana, sliced
– 1/2 cup diced Strawberries
– 3/4 cup diced Peaches
– 1 Kiwi, sliced and quartered
– 1/4 cup Blueberries

Rainbow Smoothie Bowl Directions:
1. Place the Yogurt, first measure of Blueberries, Cherries and Banana in your blender or a food processor. Blend until completely combined. Pour into 1 serving bowl or 2 individual bowls.
2. Top with Strawberries, Peaches, Kiwi and Blueberries. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: As a #StonyfieldBlogger and member of the Clean Plate Club, I regularly receive coupons from Stonyfield for free product. I was not compensated for this post and all opinions are my own.

Strawberry Watermelon Smoothies

August 8, 2015

Strawberries, watermelon and yogurt blend together to create a light and refreshing Summer smoothie.

Strawberry Watermelon Smoothie from LoveandConfections.com #LnCSmoothieSaturdays

As the school year draws near and families start the back-to-school prep, they start to savor those special end of Summer moments. As children, my sister and our friends created cities of chalk in the driveway, built forts out of cushions and ate watermelon to our hearts content. Our pool became an ocean and we were mermaids swimming among the reef. Our backyard was a jungle that we explored with wonder and awe. When night fell, we chased glowing green lightning bugs, hoping our parents let us continue our adventures well after dark.

Children’s imaginations are a glorious thing. I am in already in awe of #ToddlerLnC’s imagination. She has started to “play pretend” and it is absolutely adorable. She has been under the weather this week with ear infections and a head cold. Toddler LnC wasn’t sleeping well, was stuffed up, and had a fever at one point. She has vastly improved since earlier in the week, but is still not her normal self.

I created this light and refreshing Strawberry Watermelon Smoothie to help get some liquids in her, since she didn’t want to eat. It’s always fun to watch her light up when I ask if she wants a smoothie, and was the perfect treat since she was feeling miserable.

Frozen Strawberries are a great base for this smoothie, because it helps make it frothy and sweet. Normally, you wouldn’t think to put watermelon into a smoothie because, like the name states, it is full of water. I actually love that it was creamy and light, and the watermelon pairs well with the strawberries and vanilla yogurt. Enjoy!

Strawberry Watermelon Smoothie
A Love and Confection original recipe
Click here for a printable recipe
Yield: 4 servings

Strawberry Watermelon Smoothie Ingredients:
– 1 cup Watermelon Juice
– 1 cup Frozen Strawberries
– 1 cup Stonyfield Lowfat French Vanilla Yogurt
– 1-2 cups Crushed Ice

Strawberry Watermelon Smoothie Directions:
1. In a food processor, puree Watermelon chunks, then strain until you get 1 cup of Watermelon Juice.
2. In your blender, layer the ingredients as listed: Watermelon Juice, Frozen Strawberries, Yogurt and 1 cup Crushed Ice. Blend until combined and if needed, add more ice. Enjoy!

Until next time,
LOVE & CONFECTIONS!

French Vanilla Eclair Cake

August 4, 2015

Creamy and delicious French vanilla pudding, graham crackers and chocolate frosting combine into one of my favorite semi-homemade desserts – French Vanilla Eclair Cake

French Vanilla Eclair Cake from LoveandConfections.com

Today’s recipe is in honor of Isabel Laessig from Family Foodie. Isabel is the creator of the Sunday Supper Movement and the Food and Wine Conference, and someone I am happy to call a friend. She is an amazing, caring, devoted and remarkable person and I am so glad that 35 members of the Sunday Supper Family could come together today for a surprise celebration of her birthday.

For today’s recipe, I could have recreated Isabel’s famous Chicken in a Caramelized Onion Wine Sauce, which I have made a few times for my family, or her Angel Hair Pasta with Spinach and White Wine Sauce that I made with shrimp in place of chicken, but I wanted to make something sweet for her birthday today. I don’t think I could ever top Vo-Vo’s Famous Strawberry Cheesecake, so I created one of my favorite treats to share today.

While I love cake, I tend to have more nontraditional birthday desserts. I have had doughnuts, pies, and fondue before, but this Eclair Cake definitely tops the list. My Mom made it for me a few years ago for my birthday and I can’t tell you how many times I have recreated the recipe for holidays and gatherings. It is so easy to make and absolutely delicious. It tastes like an eclair, but in cake form. I am hoping I also get a chance to make another one this week for myself, since my birthday is on Friday!

This cake is prepared the night before you want it served, so plan accordingly.The graham crackers have to soften a bit and the chocolate icing has to solidify. All the flavors meld together in a creamy, slightly crunchy, and chocolatey layered “cake” that will leave everyone asking for the recipe. Happy Birthday Isabel! Enjoy!

French Vanilla Eclair Cake
Adapted from a Love and Confection Family recipe
Click here for a printable recipe
Serves 16-20

French Vanilla Eclair Cake Ingredients:
Cake:
– 30 Graham Crackers (more if some are broken)
– (1) 3.5 ounce package French Vanilla Instant Pudding
– (1) 5.1 ounce Vanilla Instant Pudding
– 4 cups cold Whole Milk
– 1 & 1/4 cups Heavy Cream
– 1/4 cup Powdered Sugar

Frosting:
– 1 cup Granulated Sugar
– 1/3 cup Dark Chocolate Cocoa Powder
– 1/8 teaspoon Salt
– 1/4 cup Whole Milk
– 1/3 cup Unsalted Butter, cut in pats or slices
– 1 teaspoon Vanilla Extract
– Sprinkles (optional)

French Vanilla Eclair Cake Directions:
1. Place the Heavy Cream in the bowl of your stand mixer and into the refrigerator until ready to use. Cold cream whips up better.
2. Line the bottom of a 9×13 cake pan with the Graham Crackers. I use 10 per layer (10 for the bottom crust, 10 for in between and 10 for the top crust). You will need to cut off a small portion of some of the Graham Crackers to fit them all in snugly.
3. Whisk the Pudding and Whole Milk for 2 minutes, until it thickens. Add Powdered Sugar to the Heavy Cream and whip on high until stiff peaks form. Fold the whipped cream gently into the pudding.
4. Spoon half of the pudding filling mixture on top of the first set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the next set of 10 Graham Crackers on top, just like the first.
5. Spoon the rest of the Pudding filling mixture on top of the second set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the last set of 10 Graham Crackers on top. Place the cake in the refrigerator while preparing the frosting.
6. In a small saucepan combine Sugar, Cocoa Powder, Salt and Milk. Bring to a boil, while whisking continuously. Boil for 1 minute, then remove from the heat and add in the Butter and Vanilla Extract. Whisk until the Butter is completely melted.
7. Remove the cake from the refrigerator and slowly pour the chocolate frosting over the top of the cake. With an offset spatula, evenly distribute the frosting over the entire cake. If desired, sprinkle with Nonpareils or other colorful sprinkles. Place the cake in the refrigerator overnight. In the morning, wrap it in plastic wrap, making sure the plastic wrap does not touch the chocolate on top. Refrigerate until using. Enjoy!

Join me in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:

Birthday Cake Cocktails by Daily Dish Recipes
Blueberry Lavender Mojitos by Amee’s Savory Dish
Caipirinha Colada by A Kitchen Hoor’s Adventure
Fig-Bourbon Fizz by Culinary Adventures with Camilla
Mocha Martini by Desserts Required
Mocha Mudslide by Cosmopolitan Cornbread
Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
Summer Fizzies by Momma’s Meals

Birthday Appetizers:

2-Ingredient Deviled Eggs by Shockingly Delicious
Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
Chorizo and Kimchi Potato Pancakes from kimchi MOM
Cotija and Roasted Corn Guacamole by Simply Healthy Family
Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
Salt Cod Fritters by Recipes Food and Cooking

Birthday Main Courses:

Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
Chorizo Eggs Salad by Cindy’s Recipes and Writings
Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
Grilled Salmon Rice Salad by Magnolia Days
Sofrito Marinated Beef Skewers by Nik Snacks
Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet

Birthday Desserts:

Angel Food Cake by Feeding Big
Birthday Blondies by Peanut Butter and Peppers
Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
French Vanilla Eclair Cake by Love and Confections
Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
Italian Cream Cake by That Skinny Chick Can Bake
Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
Mint Chocolate Cream Pie by gotta get baked
Pink Lemonade Cookies by Kudos Kitchen by Renee
Queijadas de Sintra by Food Lust People Love
Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
Summer Peach Cake by The Wimpy Vegetarian

Until next time,

LOVE & CONFECTIONS!

Dark Chocolate Green Smoothie

August 2, 2015

Dark chocolate cocoa powder, almond butter, flax seed meal, chia seed gel, bananas, spinach and my favorite yogurt are blended together into a delicious and satisfying Dark Chocolate Almond Green Smoothie.

Dark Chocolate Green Smoothie from LoveandConfections.com #LnCSmoothieSaturdays

I love using Stonyfield Yogurt in my smoothies. Starting today, I am doing a 5-part smoothie series during the month of August. Many families are getting into back-to-school mode, and sometimes breakfast isn’t all that easy. Over the next 5 Saturdays, I’ll give you some great options for smoothies. Throughout the next few weeks, I am also going to have a few round-ups for smoothies and healthy breakfasts. Don’t forget to come back throughout the month to read about my delicious smoothies. You can also follow along with the hashtag #LnCSmoothieSaturdays on social media.

My toddler loves when I make us smoothies, so I try and incorporate a lot of tasty and healthy ingredients into them. During the Spring and Summer, we have a great deal of fresh fruit on hand. We use strawberries and blueberries during the Spring and cherries and peaches make their way into our smoothies during the Summer. During the Fall and Winter, I also use a good amount of frozen fruit that I have either picked from organic farms or bought from the grocery store.

#ToddlerLnC loves bananas, so we usually add one to our smoothies if we haven’t already eaten one earlier in the day. I also use chia seed gel – which I love! Chia seeds not only go in our smoothies, but also into my overnight oatmeal and baked goods. I recently started using flax seed meal and like the nutty flavor it adds. If possible, I try to add some green veggies into our smoothies so I get some extra good food into the toddler!

I don’t have a high-speed, powerful blender, and usually burn out motors on regular ones because they can’t handle the ice crushing or smoothie making. If I make a green smoothie, I often find bits of the leafy greens not mixed in completely. I am used to not making my smoothies with ice, because of the blender issue also, but feel free to add ice to any of these smoothies in the series.

Dark Chocolate Green Smoothies
A Love and Confection original recipe
Yield – 1.5 (without ice for one adult and one toddler)
Click here for a printable recipe

Dark Chocolate Green Smoothie Ingredients:
– 1 cup Stonyfield Lowfat French Vanilla Yogurt
– 2 tablespoons Nut Butter
– 2 tablespoons Dark Cocoa Powder
– 1/4 cup prepared Chia Seed Gel
– 1 cup fresh Spinach
– 1/2 teaspoon ground Cinnamon
– 1 tablespoon Flax Seed Meal
– 1 teaspoon Honey
– 1 teaspoon Vanilla Extract
– Chocolate Curls or dusting of Cocoa Powder (optional)
– Crushed Ice (optional)

Dark Chocolate Green Smoothie Directions:
1. In a blender, or with an immersion blender, add Yogurt, Nut Butter, Cocoa Powder, Chia Seed Gel, Spinach, Cinnamon, Flax Seed Meal, Honey and Vanilla Extract. Blend until all the ingredients are thoroughly combined. Blend in Crushed Ice, optional. Pour into glasses and enjoy!

Until next time,
LOVE & CONFECTIONS!

Food and Wine Conference 2015 Recap – be a subject for change and live the fourth! #FWCon

August 1, 2015

The Food & Wine Conference is one of the best conferences I have been to. The sessions and panels are great, the food is amazing, and the bloggers are like family.

2015 was my second year attending the Food & Wine Conference – created by Isabel Laessig from Family Foodie and The Sunday Supper Movement. I went last year, not knowing what to expect and barely knowing anyone. A lot has changed in a year. #FWCon inspired me so much that I volunteered to be on the planning committee for this year’s conference. I also joined the Sunday Supper Movement this year as well.

The Sunday Supper Family

As we were planning the conference, one of the big things our scheduling committee had to keep reminding everyone is that it is “subject to change”. We had that on our notes, on the conference website, and even the keynotes addressed it. I actually like that phrase quite a bit, it gives us room to modify if something is not quite right, but I also want switch the phrase to “subject for change”. I want to be a “subject for change” – I want to continue growing, learning, expanding my blog, and improving on everything I do, and conferences like this one inspires me to do that.

Photo from RosenShingleCreek.com

Over the past year, the bloggers I have met through the Food & Wine Conference have remained a big part of my life. They have become friends and mentors, and I am forever grateful for their presence in my life. Isabel is a big part of that presence. She is always so welcoming and caring and fun to be around. Isabel and our whole team worked extremely hard on this conference and I am so happy with the results. I was excited to start planning for next year as soon as the conference started, with my spreadsheets ready.

Since I live in Orlando, I decided to stay at home and commute to the conference each day. Day 1, after registration, bloggers headed into the Dixie Crystals Sweet Retreat for 3 make-your-own sugar scrub stations. Everyone had a blast and it was a great opening activity to get the conference started. There were also staff members from the Rosen Shingle Creek Spa giving massages.

Dixie Crystals Sweet Retreat

Following that, the Florida Strawberry Grower’s Association hosted a Chocolate and Strawberry Party. Pastry Chef David Ramirez gave a bonbon demonstration while we all sampled some of his amazing chocolates. We also toasted with Saint Augustine Distillery’s Strawberry Shortcake Cocktail – it was absolutely delicious and I am still trying to track down the recipe.

Strawberries & Chocolate

One of the most fun parts of the first day is the Taste of Rosen Shingle Creek. Action stations lined the room and we could sample small plates from all of the delicious Rosen restaurants. Signature cocktails were provided by Premiere Beverage and everyone had an amazing time trying all the food. The small group of ladies I was with all agreed the Baked Brie, Fried Oyster Bloody Mary and 7 Layer Mushroom Crepe were our favorites of the night.

Taste of Rosen Shingle Creek

Friday night, after all the festivities ended, a group of bloggers and I relaxed in one of the bar lounges for a bit. One of my local food blogging friends, Lisa from Taste Cook Sip, asked me if I wanted to stay in her room Saturday night. I was planning on driving to and from the conference, like I had last year, but she said knew that we would have a late night Saturday and early morning Sunday. I was very grateful for the offer and ended up staying with her on Saturday.

Special thanks to Kaitlin from Whisk Kid. She won this BMW but couldn’t take it home on the plane and gave it to #ToddlerLnC! She loves it and rides it with Jammer and Spuddy Buddy!

It was actually a bit nerve-wracking because it was the first time I wouldn’t see #ToddlerLnC for about 48 hours and my first night away since she was born. Everything went fine at home while I was away, and truth-be-told, I needed the away time at the conference. I know my husband and father can take care of her, and if I want to be able to go to more conferences, most of which are out of town, I need to be able a “subject for change” and let go a bit.

Saturday desserts after lunch

Saturday was a packed schedule and it was inspiring, enlightening, fun, and informative. We learned about everything from business success, balancing blog and home life, and SEO, to working with brands and social media. I was also co-hostess of The Price is Right Foodie Edition, which was a lot of fun! We had a small break to relax and get ready for our Saturday night “Sunday Supper”. We all shared a wonderful meal together from Certified Angus Beef, paired with wines from the Hess Collection, and desserts sponsored by Dixie Crystals. After dessert, Idaho Potato brought the Dancing Heads and everyone had a good time.

Saturday night’s Sunday Supper around the family table!

Sunday came way too early, but thankfully we had an amazing brunch from Duda Farms. The food and mimosas was delicious and prepped us for a busy day ahead. Sunday was full of learning sessions and breakout panels covering all sorts of topics including photography, cookbooks, social media, SEO, wordpress, and wine and cheese pairings. Sunday afternoon was bittersweet. I had a great time at the conference and our whole team did an amazing job. The sponsors were fabulous and The Rosen Shingle Creek is the perfect host hotel. So much planning went into the conference and it was a wonderful 3 days.

Brunch on Sunday

The challenge I always have after conferences is similar to the challenge I had when going to church retreats in high school. They often told us a phrase that still sticks with me today, “live the fourth“. No one else, except the attendees, experienced what I had this weekend. Outside the conference, life went on like normal for everyone and as soon as it ended, life was going to go on like normal for the attendees too. Blogging and photography needs to get done, sponsored work, social media scheduling, all while balancing time with family and/or work. We need to keep the momentum going and work on what we learned throughout the weekend – implementing strategies, networking, whatever the takeaway is. We need to “live the fourth” day, and commit to be a subject for change. It is definitely not easy to juggle it all, but I think Walt Disney says it best…

Here are more Food & Wine recaps from a few blogging friends:

Kimchi Mom

Cupcakes & Kale Chips

Take A Bite Out Of Boca

Until next time,
LOVE & CONFECTIONS!

Made to Matter #StonyfieldBlogger #MadeToMatter

July 31, 2015

Stonyfield Smoothies, fun at the baby gym, playing in the water, and unlimited play time with Mommy is the most fun I have had in a while and a day that was truly “Made to Matter” with my Toddler.

I have been extremely busy with blog work lately. I recently went to a conference for a weekend (the re-cap will be up Friday), and have been working on a lot of projects for the blog. The days have been extremely hot here, with rain and thunderstorms almost every day. Sometimes it is too hot to go outside and play during the day and by the time we are finished with dinner and cleaning up, it’s almost #ToddlerLnC’s bedtime.

Made to Matter from LoveandConfections.com #StonyfieldBlogger

I decided to put the work aside for a day and enjoy some time with #ToddlerLnC. Albeit, I had deadlines and lots of work to do, but being with her was more important. After a delicious breakfast of eggs and Stonyfield YoTot Yogurt, we headed out to the baby gym.

We had so much fun at the baby gym. She loves to jump on the trampoline, walk on the balance beam, and try to climb everything in her path. The gym is a great place to burn off energy especially since there is lots of fun music and activities. She usually has a Plum Organics fruit pouch after the gym time, so she can get a little snack in her before the car ride home. I love being able to give her a healthy snack and glad that Plum Organics is one of the Made to Matter brands.

We often go to the splash pad, and what better way to cool off on a hot day than play in the water. It’s so much fun to watch her encounter the fountains. She runs to and away from the spraying water, sometimes not realizing when one is going to hit her in the face. She is carefree and enjoying life, inquisitive, caring and so smart. I love watching her discover new things, learn, and have new experiences.

After the splash pad, we went home, had lunch and she took a really good nap – I tired her out. After her nap I fixed us both a smoothie and snack. I love using Stonyfield Yogurt in my smoothies. I am doing a 5-part smoothie series during August, so don’t forget to come back to check out all my delicious smoothies. You can also follow along with the hashtag #LnCSmoothieSaturdays on social media. We enjoyed a day playing at the gym, splash pad, reading books, building blocks, sharing smoothies and having fun thanks to inspiration from Stonyfield and Made to Matter from Target.

Target’s new Made to Matter collection of product includes options that are organic, non-toxic, non-GMO, fair trade and more. Stonyfield Organic is included in the list of handpicked companies included in Target’s Made to Matter collection. The collection has baby and children’s products, like Plum Organics, Annie’s, and Happy Family. There is also beauty, health and cleaning products, like Olly, Method and Seventh Generation. Some of the grocery products include Cascadian Farms, Justin’s and Target’s Simply Balanced to name a few. You can find the whole list of Made to Matter companies on the Target website.

Looking for a Greek yogurt with something…more? Stonyfield to the rescue with two new Target Made to Matter exclusives: Stonyfield Organic Super Seeds and Stonyfield Organic Super Grains Greek Yogurt. Organic Super Seeds features nonfat Greek yogurt with softened flaxseed, in orange-cranberry, blueberry and coconut flavors. Stonyfield Organic Super Grains pairs nonfat Greek yogurt with buckwheat and quinoa, in strawberry, maple and vanilla flavors. Each 5.3oz cup is packed with protein for a wholesome, truly satisfying snack – morning, noon or night. All six flavors are certified organic and gluten-free, and completely delicious. They will be available exclusively at Target stores nationwide starting in August. For more information on Stonyfield Super Seeds & Grains Greek Yogurt or any Stonyfield product, visit www.Stonyfield.com.

Until next time,

LOVE & CONFECTIONS!

Disclaimer: I received samples of some of the Made to Matter products as well as a Target gift card to purchase more Made to Matter Products. 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.

Gluten-Free Blackberry, Blueberry and Cherry Crisp #LnCFarmersMarketFinds

July 30, 2015

Farmer’s market fresh fruits combine with a crunchy almond and oat topping, to make an easy end of Summer dessert – Gluten-Free Blackberry, Blueberry and Cherry Crisp.

Gluten-Free Blackberry, Blueberry and Cherry Crisp from LoveandConfections.com

Hi friends. I have some exciting news. Starting today I am a contributor on Cupcakes & Kale Chips. Brianne is an awesome blogger and such an inspiration. I am excited to be contributing on her site about one of my favorite activities – going to Farmer’s Markets!

Summer is almost over and the school year will soon be starting for a lot of families. As August nears, I am longing for cooler weather. Florida has been extremely hot and humid this year. I try to run errands before the day gets too hot, and that includes my favorite activity – going to the Farmer’s Market on the weekend. You can follow all my Farmer’s Market fun with #LnCFarmersMarketFinds on Instagram. If you haven’t noticed all the nice share buttons on the left of the screen, check them out. You can now easily share any Love and Confections recipe through Pinterest, Facebook, Google+, Twitter and one of my new favorites – Yummly!

I love local farmer’s markets. The hustle and bustle of vendors setting up their stalls reminds me of my time at the bakery. As the pastry chef, I would be working with the Master baker well before the sun came up, to make sure we had enough baked goods for the bakery and the farmer’s market around the corner. The little downtown came alive as the sun peeked out over the trees. Bikers stopped to get a coffee and pastry after exercising on the 22-mile trail. Parents with children headed toward the splash pad, and eagerly awaited for fun in the water to begin. Saturdays were our busiest day and it seemed like everyone visited the market.

Nowadays, even though I am still up early with a toddler, it is nowhere near as hectic as the farmer’s market days at the bakery. Instead of rushing to make sure we had enough pastries, croissants and bread, I can leisurely take my time to wander through the market. The sights and smells are incredible: fresh eggs, artisan cheeses, breads and pastries, and of course, the beautiful fruits and vegetables. #ToddlerLnC loves going to the splash pad and running around with the other children.

Over the Spring and Summer, I have gone to a few u-pick farms and had multiple trips to the Farmer’s Market. Strawberry Freezer Jam and Blueberry Sangria were two of my favorite things to make with fresh fruit this year. I love being able to have fresh strawberry jam all year. I also made a batch of Strawberry-Blueberry Jam too!

These crisps are easy to prepare, and since we always have lots of fresh fruit at home – any combination is delicious. The juicy fruits meld together and the crispy oat topping gives just the right amount of crunch. Indulge even more and top your crisp with some homemade Vanilla Bean Ice Cream. You can definitely share these individual treats, but I won’t tell if you decide to have one all to yourself. Enjoy!

I’m sharing this recipe at Cupcakes & Kale Chips, so head over there for the recipe!

Let’s connect! Follow me on {Pinterest} {Facebook} {Twitter} {Instagram}

Until next time,
LOVE & CONFECTIONS!

Chicken Kitchen Chop Chop with Curry Mustard Sauce

July 26, 2015

Fresh ingredients and a tangy curry topping combine to create a copycat Chicken Kitchen Chop Chop with Curry Mustard Sauce – an easy dinner for any night of the week.

Chicken Kitchen Chop Chop with Curry Mustard Sauce from LoveandConfections.com

Chicken Kitchen Chop Chop with Curry Mustard Sauce is one of my favorite meals. It reminds me of when I used to live in Miami. The line to order was usually out the door, but it moved quick. If we happened to have a half day at school, I would usually try to get my lunch from there.

Chop Chop quickly became a favorite for KB and I. The Chop Chop bowl isn’t anything too special, just fresh ingredients and delicious chicken. When you get to the end of the line and they ask you what sauce you want, and we always got the Curry Mustard Sauce. It’s spicy, creamy, tangy and perfectly delicious on all the Chop Chops.

When I moved to Orlando for college, there was no Chicken Kitchen anywhere near. If I happened to go home and visit my family on the weekend or during Summer break, I stopped for Chop Chop before I had to drive back to school. For a brief period, a Chicken Kitchen opened up in Orlando, but it didn’t last too long – it wasn’t in the greatest part of town. My hopes of having a Chicken Kitchen close by never happened.

One day, a few years back, I was craving Chop Chop even though I hadn’t eaten it in years. I played around with ingredients until I created the perfect copycat Curry Mustard Sauce. It was like Angels started singing. I could now have this glorious sauce anytime I wanted, and it was so simple. My go-to order was the Cuban Chop Chop with yellow rice, black beans, chicken, lettuce, tomato, cheese, sour cream and guacamole. It’s kind of like a Cuban rice bowl and the Curry Mustard Sauce is the “cherry on top”.

Using a prepared rotisserie chicken helps make this recipe easy and perfect for any night of the week. Everyone can add whichever ingredients they like to the Chop Chop bowl and top with the sauce. Hopefully you will make and try my Curry Mustard Sauce and if you have eaten from Chicken Kitchen before, let me know how it compares.

Chicken Kitchen Chop Chop with Curry Mustard Sauce
A Love and Confection original recipe
Click here for a printable recipe

Chicken Kitchen Chop Chop with Curry Mustard Sauce Ingredients:
– 6 tablespoons Mayonnaise
– 2 tablespoons Mustard
– 2 tablespoons Curry Powder
– 2 tablespoons Sour Cream
– 1/4 teaspoon Garlic Powder
– 1/2 teaspoon Granulated Sugar
– 3 tablespoons Water

– Yellow Rice
– Black Beans
– Rotisserie Chicken
– Shredded Lettuce
– Diced Tomatoes
– Shredded Cheddar Cheese
– Sour Cream
– Guacamole

Chicken Kitchen Chop Chop with Curry Mustard Sauce Directions:
1. In a medium bowl, whisk together the Mayonnaise, Mustard, Curry Powder, Sour Cream, Garlic Powder and Granulated Sugar. Whisk in the Water, cover with plastic wrap and refrigerate 1 hour.
2. Prepare the Chop Chop Bowl, to your liking, with the remaining ingredients. Top with some of the Curry Mustard Sauce. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Chimichurri Steak Crostini #SummerToGo #CollectiveBias

July 14, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser.

All opinions are mine alone. #SummerToGo #CollectiveBias

The following content is intended for readers who are 21 or older.

Chimichurri Steak Crostini from LoveandConfections.com

Chimichurri Steak Crostini has moist marinated and grilled skirt steak placed on a toasted piece of baguette with a cream cheese chimichurri spread, and topped with more bright and herbaceous chimichurri sauce. They are the perfect grilled finger food for any Summer party.

I look forward to the long days and late nights of Summer. As a kid, we would stay outside and play or swim for hours. As an adult, I love gathering with friends or family and enjoying time together. Summer entertaining is always fun, and especially easy when everything is cooked outside on the grill, including dessert. Chimichurri Steak Crostini are a simple and easy recipe that is sure to be a hit at any Summer gathering!

Party-planning is in my genes – my mom plans the best parties – Christmas, birthdays, showers, she does it all. I love parties; from the menu to the little details, and everything in between. While I enjoy elaborate or themed parties, an easy-going and simple Summer get-together is a nice change of pace. I am usually the one cooking and love Summer grilling. Grilling the entire meal outdoors is a great way to enjoy time with guests and not have to worry about being in the kitchen and away from all the fun.

There is usually an adult beverage or two at our parties and when we happen to go to friends’ houses we bring a bottle of wine. More often than not, while at another house, a corkscrew is nowhere to be found. We have had to resort to knives, chopsticks and even screwdrivers before, just to get into a bottle of wine. Those are definitely some “don’t try this at home” situations. I offered Black Box Pinot Noir at a recent Summer party and am so glad that I didn’t have to worry about finding a corkscrew. Their box is easy to bring to any party and so nifty – I seriously love the pour spout attached to the wine! Plus, the Pinot Noir doesn’t need to be refrigerated, so it is perfect for a Summer barbecue.

I love easy entertaining, even using paper plates and plastic forks, as long as the company is good, the food is plentiful and the wine is flowing. Black Box has won over 50 Gold Medals for its quality, it’s available for 40% less than comparable bottled wines, and it stays fresh for up to 6 weeks! I can’t wait to try all the varieties of Black Box Wine, and envisioning using them for a tapas or appetizer party soon too!

The individual parts of the Chimichurri Steak Crostinis can also be made ahead of time and assembled at your destination, if you are going to a party, just be sure the bread is one of the last items prepared so it doesn’t get too hard to eat. Check out the Simple Entertaining Social Hub for more entertaining ideas, and don’t forget to enter the Black Box Wine Sweepstakes to win a trip to the California wine region of your choice! What is your favorite Summer recipe to pair with wine?

The Chimichurri Sauce, which is the marinade, in the spread, and the topping, starts with parsley, cilantro, garlic, lime juice and zest, oregano and red wine vinegar pulsed in a food processor.

The olive oil is drizzled in while it is on – don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.

Let the Chimichurri rest in a bowl in the refrigerator, so all the flavors meld together. It is great as a marinade for steaks, chicken and even fish, as well as a topping for grilled meats and vegetables.

Chimichurri Steak Crostini

A Love and Confections original recipe

Click here for a printable recipe

Chimichurri Steak Crostini Ingredients:

– 1 cup Cilantro
– 1 cup Parsley
– 5-7 Mint Leaves
– 1 teaspoon dried Oregano
– 2 teaspoons finely chopped Garlic
– Zest and Juice of 1 medium Lime
– 3 tablespoons Red Wine Vinegar
– 1/2 cup Extra Virgin Olive Oil
– Salt and Pepper to taste
– 1 Baguette

– 1-2 pound Skirt Steak
– 4 tablespoons Cream Cheese

Chimichurri Steak Crostini Directions:

1. Use only the leaves and small stems of the Cilantro and Parsley. Do not use the thick stems. If necessary, pick the leaves by hand.
2. Place the Cilantro, Parsley, Mint, Oregano, Garlic, Lime Juice, Lime Zest and Red Wine Vinegar into your food processor with blade. Pulse 5-8 times, until it is chopped and combined. Don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.
3. Drizzle in the Olive Oil while the processor is on. Them remove the blade and pour the sauce into a small bowl, making sure to scrape the sides of the food processor with a spatula, so you get all the herbs into the sauce.
4. Set aside 1/3 of the Chimichurri, and pour the rest over your Skirt Steak, in a plastic bag or container, to marinade a minimum of 3-4 hours in the refrigerator. Place the remaining Chimichurri in the refrigerator as well.
5. Once the steak has marinated, heat your grill according to manufacturer’s directions. While it is heating, slice the Baguette on a diagonal to create small crostini pieces. Mix the Cream Cheese and 1 tablespoon of the reserved Chimichurri to create the spread. Take the steak out of the refrigerator and allow it to warm up a bit before grilling.
6. Grill the baguette for 1-2 minutes per side, or until nice grill marks appear. Grill the Skirt Steak for 3-6 minutes per side. Once grilled, let it rest 5 minutes, then slice thin pieces going against the grain of the steak.
7. Spread a small amount of prepared cream cheese on the grilled baguette, followed by steak and top with extra chimichurri sauce. Enjoy!

Until next time,

LOVE & CONFECTIONS!