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#Ad His and Hers Date Night Double Feature #TysonAndAMovie

July 8, 2015

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

All opinions are mine alone. #TysonAndAMovie #CollectiveBias

#Ad His & Hers Date Night Double Feature from LoveandConfections.com #TysonAndAMovie

I love having a movie date night with Mr. L&C. Sometimes it’s just the two of us cuddled on the couch watching whatever is on the television. Other times, we make it fun and special by having a His & Hers Date Night Double Feature. I become a hero when I recreate one of his favorite date night treats using Tyson® Any’Tizers®. My Honey BBQ Boneless Wyngz Melt is the perfect meal to get you in the mood for a FANTASTIC movie night in.

Date nights out to the movies for Mr. L&C and I are few and far between. Our toddler likes her routine and doesn’t do too well if someone else puts her to bed while we are out. If we happen to go to a late movie after we put her to bed, there is inevitably some texts back and forth with my Dad because she is up and fussy. We think she can sense that we slipped out and doesn’t sleep good until we get home.

Lots of great movies have come out this Summer and there are still so many more to come, like Fantastic Four premiering in theaters on August 7th! The Fantastic Four comes out on my birthday, so a movie night out is on my “birthday to-do list”. You can also get a FANTASTIC FOUR movie ticket in 3 easy steps.
Step 1: Buy – Buy 2 participating Tyson® Any’Tizers® products at Walmart between 6/15/15 and 8/15/15.
Step 2: Snap – Snap a picture of your receipt and text or email it to tyson@drvsusa.com by 11:59pm PST on 8/15/15.
Step 3: Get – Receive a code redeemable for a movie ticket to see FANTASTIC FOUR while in theaters. Code must be redeemed by 9/30/15 on tysonmovieoffer.com.

Until then, we will be doing some FANTASTIC fun movie nights at home, and I love making a His & Hers Date Night Double Feature. Mr. L&C and I sometimes have different tastes when it comes to movie night, but we definitely agree on having my Tyson® Any’Tizers® Honey BBQ Boneless Wyngz Melt. Tyson Any’Tizers® are a line of easy-to-prepare, frozen snacks in an assortment of varieties and flavors.

Here are my “Fantastic Four” movie night in tips:

Movie night tip #1: have a double feature. We sometimes have a double feature because he usually likes more action/adventure and I tend to like romantic comedies. It’s the best of both worlds.
Movie night tip #2: disconnect. We both work on computers and I am always using social media on my phone, so I put it away or turn it on silent during movie nights; disconnect to connect.
Movie night tip #3: buy two (2) bags of Tyson® AnyʼTizers® snacks at Walmart and get a ticket to see the new FANTASTIC FOUR movie in theaters. Tyson® Any’Tizers® are protein packed, made with all white meat chicken and come in a variety of flavors. Curb those movie munchies and get some delicious Tyson® Any’Tizers® like these four fantastic flavors: Chicken Fries, Buffalo Boneless Wyngz, Popcorn Chicken or Honey BBQ Boneless Wyngz. Remember, this offer is ONLY available at Walmart.
Movie night tip #4: make a “His” & “Hers” movie night kit. He likes certain candy and flavored popcorn that I am sometimes not in the mood for, so I try and make a fun movie night kit for him that includes all his favorites. I can get everything I need in one stop at Walmart – which is great when you have a toddler in tow.

His & Hers Date Night Double Feature Movie Kit Checklist:

Grab a cute bucket or basket – try looking in the gardening, entertaining, or even the home & bath sections
Head to the party section to get some paper shred basket filler – that stuff you put in Easter baskets
Get some cellophane bags with twist ties from the cake decorating section – portioning out snacks lets you have a variety during your movie night
Don’t forget to grab your candy, popcorn, and Tyson® Any’Tizers® from the grocery section
Print out some cute “his” and “hers” signs and decorate with a clapboard or other movie props
Prepare everything in advance, so you can enjoy the movie!

Are you excited to see the new FANTASTIC FOUR movie? Let me know your favorite character, and don’t forget to buy two (2) bags of Tyson® AnyʼTizers® snacks at Walmart to get your ticket!

Honey BBQ Boneless Wyngz Melt
A Love and Confections original recipe

Honey BBQ Boneless Wyngz Melt Ingredients:
– 1/2 bag Tyson® Any’Tizers® Honey BBQ Boneless Wyngz
– 1 full bag French Fries
– 1/2 cup finely shredded Cheddar Cheese
– 1 cup finely shredded Monterey Jack Cheese
– 1/4 cup diced Green Onions or Scallions
– Ranch Dressing

Honey BBQ Boneless Wyngz Melt Directions:
1. Prepare Wyngz and Fries separately and according to package directions.
2. Heat oven to 350F. Layer half of Fries on a cookie sheet with sides, top with half of the Cheddar Cheese and Half of the Monterey Jack Cheese.
3. Top with remaining Fries. Add on Honey BBQ Boneless Wyngz.
4. Top with remaining Cheese, then heat in oven until the cheese is melted. Let it cool for 5 minutes, top with Green Onions and serve with Ranch Dressing. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Strawberry Freezer Jam

July 7, 2015

Strawberry Freezer Jam is an easy way to preserve those freshly picked strawberries

and enjoy them for months after the season ends.

Strawberry Freezer Jam from LoveandConfections.com

I really love picking fresh fruit. Every year I go blueberry picking with family and picked strawberries before, but this year was extra special because #ToddlerLnC joined us. We went strawberry picking twice this year. The first time was cold and wet day, and Toddler LnC didn’t know what was going on at first, until she realized it was strawberries, her favorite fruit.

She loved running away from us down the rows, trying to eat the strawberries – even the bad ones – and picking berries, leaves and anything she could grab. Her little hands were stained red by the end of the picking, she had fallen into or ran through mud and she was a happy, adorable mess! It was so much fun to watch her experience something new.

The second time we took her was at the end of the season and she was a “pro” carrying her own basket and pulling every berry in sight. Her favorite part was eating the berries straight from the field. I swear she can eat her weight in strawberries. Both times, we went to a family-friendly berry patch and it was adorable watching all the little kids with their own berry buckets, running back and forth between their moms and dads, asking “is this a good one”. Next year, Toddler LnC will probably romp around and actually fill her own cute berry basket too, instead of eating it all.

Freshly picked fruit tastes amazing and I decided to make some jam with our haul. I have canned before, but with a toddler running around my feet in the kitchen, I decided to make Freezer Jam instead. It is so simple and tastes amazing. I can hardly wait to make freezer jam with other fruit!

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Strawberry Freezer Jam
Recipe slightly adapted from SURE-JELL

Strawberry Freezer Jam Ingredients:
– 2 cups pureed fresh Strawberries
– 4 cups Extra Fine Granulated Sugar
– 3/4 cup Water
– 1 SURE-JELL Fruit Pectin package*
– 5-6 half-pint canning jars, cleaned and prepared

Strawberry Freezer Jam Directions:
1. Puree roughly a 1 quart container of Strawberries until you have 2 cups of pureed fruit.
2. Pour Strawberry puree into a large measuring cup or large bowl with spout. Stir in the Extra Fine Granulated Sugar.
3. In a small saucepan, whisk the Water and SURE-JELL Fruit Pectin together until it boils. Continue whisking while boiling for 1 minute.
4. Add the Pectin to the pureed fruit and whisk for three minutes. Immediately fill the jars, leaving 1/2 inch from the top for expansion. Screw the lids on tight and leave the jars to rest at room temperature on the counter for 24 hours.
5. After 24 hours you can either freeze the jars for up to 1 year or place in the refrigerator and use within 3 weeks. If freezing, allow the jar to thaw overnight in the refrigerator before using.

*SURE-JELL Fruit Pectin package is not the same as the pre-mixed Certo Fruit Pectin. Please be aware when you are purchasing this item.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: This is not a sponsored post. This post may contain affiliate links. All opinions are my own.

Skinny Mexicorn Dip #StonyfieldBlogger

July 3, 2015

Skinny Mexicorn Dip is an addicting and delicious recipe that is great for any party or gathering. Pair it with some delicious chips and your guests will ask you for the recipe by the end of the night.

Skinny Mexicorn Dip from LoveandConfections.com

A Summer get-together is the best. Whether it’s for an occasion or just because, it’s always fun and usually involves food. A lot of times, my family or friends each bring something to share – pot-luck style. Having each person bring an appetizer, snack or dessert helps whomever is hosting. Plus, it’s fun to try new and different dishes.

This is the perfect dip to bring to a party, or in case you have some last minute dinner guests. It is so simple and easy to create. The best part is that by using Stonyfield Greek Yogurt instead of just Sour Cream and Mayonnaise, you can cut the calories a bit.

This month, Stonyfield partnered with Late July. I was able to try the Late July Organic Sea Salt by the Seashore Multigrain Tortilla Chips. They are a really tasty chip, perfect for holding up to my thick corn dip, and they are gluten-free, organic and non-GMO. Late July has a bunch of different flavors, including two that I want to try: Mild Green Moho and Sweet Potato. Check them out on Facebook, Twitter and Instagram. Also, head to Stonyfield’s website for some awesome dip recipes too!

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

Skinny Mexicorn Dip
A Love and Confections Original recipe & inspired by a family recipe
Click here for a printable recipe

Skinny Mexicorn Dip Ingredients:
– 2 cans Mexicorn, well drained
– 2 cups shredded Cheddar Cheese
– 1 & 1/3 cup Stonyfield Greek Yogurt
– 4 tablespoons Sour Cream
– 3 tablespoons Mayonnaise
– 1 can Chopped Green Chilies, optional
– 1/4 teaspoon Garlic Powder

Skinny Mexicorn Dip Directions:
1. In a medium bowl, mix all the ingredients together. You can serve as is, or it can be prepared ahead of time (up to 8 hours) covered and refrigerated until serving.

Until next time,
LOVE & CONFECTIONS!

Follow Love & Confections | Terri T. Miller’s board Appetizers and Party Food on Pinterest.

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.

Parmesan Pesto Potatoes

June 20, 2015

Parmesan Pesto Potatoes is an easy and incredibly delicious dish that is perfect for dinner with family

or a fun, Summer gathering with friends.

Parmesan Pesto Potatoes from LoveandConfections.com #FWCon

I have never been that good with growing plants. I often forget to water them, or sometimes water them too much. I don’t always have the perfect space for them with just the right amount of light. Despite my “black thumb” something pulled me toward the herbs at my local home improvement store a little while ago. The mint and basil looked to be the best choices, so they came home with me, along with some pots and potting soil.

My Dad joked that we would see how long it took me to kill them. I have to admit, these plants must have nine lives, because there was a period where I forgot to water them a few days and looked at their droopy, browning leaves and thought I had killed some perfectly good plants… again. But, like I said, these plants must be zombies or have nine lives, because I trimmed them back, watered them, and they are doing pretty okay.

I had visions of using mint in lots of cocktails and drinks and love using basil in all my cooking. I make homemade pasta sauce with it, and thought basil would be the perfect thing to pair with potatoes. Homemade pesto is so easy to make and incorporates great flavor to any dish. Parmesan Pesto Potatoes, aside from a fun alliteration, will surely become a family favorite this Summer.

I created these Parmesan Pesto Potatoes for the Idaho Potato Commission Recipe Contest for this year’s Food & Wine Conference. The Food & Wine Conference is a 3-day event at the beautiful Rosen Shingle Creek Resort and Spa, here in Orlando, Florida. Food Bloggers, Chefs, Business Owners, Brands and Media Professionals all gather for sessions, demonstrations, food, wine and fun.

I had an incredible time at last year’s Food & Wine Conference. I learned so much and am extremely excited about this year’s conference as well. We would love to have you join us, too! You can use the promotional code FWC15millt for a $50 discount off the full conference pass. Please be sure to follow and like the Food & Wine Conference on Facebook, Pinterest, Twitter, and Google+ to keep up-to-date on all conference happenings, announcements and updates.

Register for the Food & Wine Conference here and don’t forget to use FWC15millt for a $50 discount off the full conference pass.
Parmesan Pesto Potatoes
A Love and Confections original recipe
Click here for a printable recipe
Serves 4-6

Parmesan Pesto Potatoes Ingredients:
– 2 small-medium Garlic Cloves, roughly chopped
– 2 packed cups Basil leaves (about 2 ounces), plus more for garnish
– 1/3 cup Pine Nuts
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 1/3 cup Extra Virgin Olive Oil
– 1/2 cup freshly grated Parmesan Cheese, plus more for garnish
– 5 medium Idaho Russet Potatoes
– 1 teaspoon Extra Virgin Olive Oil

Parmesan Pesto Potatoes Directions:
1. Heat oven to 400F. Lightly spray a jellyroll pan with cooking spray and set aside.
2. Place Garlic, Basil, Pine Nuts, Salt, and Pepper into your food processor. Pulse about 10 times to chop and combine everything. While the food processor is on, slowly drizzle in the Olive Oil. Scrape down the sides of the food processor and if necessary, pulse once or twice more.
3. Pour the mixture into a small bowl and stir in the Parmesan Cheese with a spoon or spatula. Cover with plastic wrap, pressing down to make sure the surface is completely covered, and set aside while preparing potatoes. Air make the pesto darken in color. This recipe makes about 1 cup of Pesto, about half of that will be used in this recipe.
4. Thoroughly wash and dice the Potatoes into 1/2 inch pieces. In a medium bowl, add 1/3 cup of prepared Pesto, diced Potatoes and the extra teaspoon of Olive Oil. Toss to combine and place onto prepared sheet pan.
5. Bake for 20 minutes, then take the potatoes out and toss them so all the sides crisp up and roast. Bake for another 15-20 minutes, until tender and cooked. Place potatoes back into the medium mixing bowl, add in an extra 1/4 cup Pesto, toss, and place on serving platter. Garnish with Basil Leaves and Parmesan Cheese. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Idaho Potatoes Recipe Contest. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.

Eggplant, Tomato and Mozzarella Stack

June 19, 2015

Fried Eggplant, Mozzarella and Tomatoes sit atop lightly-dressed peppery Arugula and sprinkled with freshly-grated Parmesan Cheese – the perfect appetizer to share or a meal in itself.

Eggplant, Tomato and Mozzarella Stack from LoveandConfections.com #FWCon #WisconsinCheese

I have been dreaming about this Eggplant Stack since I had it at a restaurant last year. I visited my grandparents in Southern Florida for their 50th wedding anniversary and Eggplant Stacks were one of the appetizers on the menu. I knew the minute I bit into it that I would need to create this recipe at home.

I’m not sure how that restaurant makes their stacks, what seasonings or dressing they use, but I made it my own and it was delicious! The restaurant had this as an appetizer to share, but it is so good, that I ate it at home as my meal.

Some might think the eggplant is the star of the show, but my personal favorite part is the fresh Mozzarella. I love that you can even buy a pre-sliced package, which is perfect for pizza, layering in casseroles, making Caprese Salad, Antipasti, and especially drizzled with some Balsamic Vinaigrette in my Eggplant Stacks.

Eggplant, Tomato and Mozzarella Stack
A Love and Confections original recipe
Click here for a printable recipe

Eggplant, Tomato and Mozzarella Stack Ingredients:
– 1 large Eggplant, peeled and sliced in 1/4 inch slices (3 fried slices per stack)
– 1 cup All-Purpose Flour
– 2 tablespoons Corn Starch
– 1/2 teaspoon Salt
– 1/4 teaspoon Pepper
– 4 Extra Large Eggs
– 1-2 cups Italian Seasoned Breadcrumbs
– Vegetable Oil for frying
– 4-6 pieces BelGoioso Fresh Sliced Mozzarella (per stack)
– 2-4 slices of Tomato (per stack)
– 3 teaspoons Balsamic Vinaigrette Salad Dressing (per stack)
– 1/2-1 cup Arugula, (per stack)
– Freshly-grated or shaved BelGoioso Parmesan

Eggplant, Tomato and Mozzarella Stack Directions:
1. Line a plate or sheet pan with paper towels to drain the Eggplant once it is fried. Create a 3-step breading station. With a fork, mix the Flour, Corn Starch, Salt and Pepper together in one dish. Using a blender or immersion blender, blend the eggs and pour into another dish for dipping. Place Breadcrumbs in your last dish.
2. Prepare Eggplant slices in the breading station before starting to fry. Dredge each slice of Eggplant into the Flour, covering it completely, and shaking off any excess. Coat it with Egg, then dredge into the breadcrumb mixture, making sure it is completely covered and sticking to the Eggplant slice. Place it aside and repeat with remaining Eggplant slices.
3. In a medium-large heavy-duty skillet with sides, heat 1/2 inch of Vegetable Oil on medium until hot – around 350F-375F if you are using a thermometer. Depending on your size pan, without over-crowding, fry the Eggplant slices for 1-2 minutes on the first side, then flip and fry another 1-2 minutes, or until each side is a nice golden brown color. Remove the slices from the pan and place on prepared baking sheet. Continue with remaining Eggplant slices.
4. Lightly dress the Arugula with 1 teaspoon of the Balsamic Vinaigrette. Place half of the Arugula on the bottom of your presentation plate as a bed for the Eggplant Stack. Use the remaining 2 teaspoons of Balsamic Vinaigrette and coat the BelGoioso Fresh Sliced Mozzarella in it.
5. Begin layering your Eggplant Stack. Place one slice of fried Eggplant on top of the Arugula, followed by 2-3 pieces of Mozzarella and 1-2 slices of Tomato. Repeat the next layer the same way. Place the third piece of fried Eggplant followed by the rest of the Arugula and BelGoioso Parmesan on top. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Wisconsin Cheese Recipe Contest. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.

Lemon Ricotta Bundt Cake #BundtBakers

June 18, 2015

Lemon Ricotta Bundt Cake is full of tart, tasty lemon flavor. A dusting of powdered sugar tops this delicious cake that is garnished with lemon slices and fresh mint.

Lemon Ricotta Bundt Cake from LoveandConfections.com

Yay! I am back at #BundtBakers. It has been a while since my last bundt cake. My schedule had been crazy and #ToddlerLnC keeps me very busy. I am so happy that this month’s bundt flavor is lemon. It’s such a bright, Summery flavor. Lemon curd is one of my absolute favorite things to create from lemons, especially when I pair it with delicious Blueberry Sauce for my Lemon Blueberry Crepe. I also use lemon curd to make ice cream, which is incredible!

I try to go to the Farmer’s Market as often as I can. I brought home eggplants, zucchinis, and lots of lemons and limes from my recent trip. I use lemons in cooking, baking and cocktail-making. Homemade Limoncello is on my baking ‘bucket list’, and I have a few ideas for Lemon Layer Cakes as well.

This Lemon Ricotta Cake is not as dense as a pound cake, but heavier than a chiffon cake. I prefer cakes that are a little lighter and more moist, so I will probably re-make this one, with changes, in the future. I decided to top it with a simple dusting of powdered sugar. While I do love frosting and glazes, I thought the powdered sugar would be a nice touch to this month’s cake. You can garnish it however you like. I chose to add some lemon slices and fresh mint. I hope you enjoy a slice.

Lemon Ricotta Bundt Cake
Adapted from Familystyle Food
Click here for a printable recipe

Lemon Ricotta Bundt Cake Ingredients:
– 2 & 1/3 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1 teaspoon Salt
– 3 large Eggs, room temperature
– 1 & 1/4 cups Granulated Sugar
– 1/2 cup Extra Virgin Olive Oil
– Zest from 3 Lemons, Juice from 1 Lemon
– 1 cup Whole Milk Ricotta Cheese
– 2 teaspoons Vanilla Extract
– Powdered Sugar for dusting (optional)
– Lemons and Mint for garnish (optional)

Lemon Ricotta Bundt Cake Directions:
1. Heat oven to 350F. Generously spray your bundt pan with baking spray and set aside.
2. Sift the Flour, Baking Powder and Salt together into a bowl and set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the eggs to break them up. Add in the Olive Oil, Sugar and Lemon Juice and beat until combined. Add in the Ricotta, Lemon Zest and Vanilla Extract and beat until combined.
4. Slowly add the Flour mixture in while on low speed and incorporate. Once mixed, scrape around the sides and bottom with a spatula to insure that everything is mixed properly, then pour into prepared bundt pan.
5. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then invert onto you serving plate to cool completely. Once cool, dust with Powdered Sugar and garnish with Lemon Slices and Mint. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Follow Love & Confections | Terri T. Miller’s board Bundt Cakes & Angel Food Cakes on Pinterest.

Here is this month’s Lemon-Flavored Bundt Cakes, hosted by Anne of From My Sweet Heart

Bee’s Knees Lemon Honey Bundt from Food Lust People Love
Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine
Bundt Cake de Limón from La Mejor Manera de Hacer
Eggless Lemon Bundt Cake from Seduce Your Tastebuds
Extra Lemon Bundt Cake from Los Chatos Chefs
Lavender Lemon Cake from Magnolia Days
Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
Lemon Apple Upside Down Bundt Cake from Simply Veggies
Lemon Basil Bundt Cake from Tartacadabra
Lemon Bundt Cake from Recipes, Food and Cooking
Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
Lemon Confetti Bundt Cake from Our Good Life
Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
Lemon Honey Bundt Cake from Brunch with Joy
Lemon Marble Bundt Cake from Jenny and Sweets
Lemon Poppy Seed Bundt Cake from Liv for Cake
Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
Lemon Poppyseed Bundt from A Day in the Life on the Farm
Lemon Rhubarb Bundt Cake from From Gate to Plate
Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
Lemon Ricotta Bundt Cake from Love and Confections
Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
Mini Limoncello Bundts from Living the Gourmet
Pink Lemon Pound Cake from Making Miracles
Pink Lemonade Bundt from Jane’s Adventures in Dinner
Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
Soft Lemon Rosemary Bread from Passion Kneaded
Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart

#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 right here.

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.

Walking Down Memory Lane with an Iced Tea in Hand #MeAndMyTea

June 17, 2015

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

Bigelow Iced Tea & Lemonade from LoveandConfections.com #MeAndMyTea

There’s a Floridian joke that you have to travel North to get to the South. I was born in South Florida, but I am truly a ‘Southern Girl’ at heart and prove it with my love of Iced Sweet Tea. I usually have a pitcher of tea in the refrigerator. Bigelow‘s fresh-brewed tea from tea bags is delicious – no ready-made or powdered stuff for me! I added some fresh lemon slices to my Bigelow Iced Tea & Lemonade, which is naturally sweetened so I didn’t have to add any sweeteners. A fun idea would be adding some Mint Simple Syrup for a nice lemon-mint kick to your tea too.

I developed a love for sweet tea from my best friend’s grandmother. My best friend and I met each other when we were 6 & 5 years old (I’m older by 6 months) and starting Girl Scouts. MC’s mom was our troop leader. It became a running joke that our troop could not do a camp-out without it raining on us. We were in MC’s Gran’s backyard on the one camp-out it didn’t rain – but the sprinklers got our tents instead.

We have been friends for almost 26 years. The four of us girls have shared so many memories, both happy and sad – proms, graduations, weddings, grandparents passing, and new life. Their family has been a part of our family since we met. Her little sister was my little sister’s best friend, her Mom was always there for us, and her Gran treated us like one of her own grandchildren.

Gran is a great woman, who always has a big smile and open arms. She was the one who really introduced me to iced sweet tea. We would spend time with her at her house, or at the beach, and she always had iced sweet tea and her famous chicken wings on hand.

One of my favorite childhood memories was when MC’s and my family took a trip to Gran’s farm in Georgia. We had SO much fun. Us girls had a slumber party every night in the living room. We could look out the window at the fog covered pecan orchard and dream about what we would do the following day. We rode around on a golf cart, had a traditional ‘Fish Fry’ and made lasting memories.

As we grow older and all live in different cities, we keep in touch as much as possible (thank you cell phones and internet). #ToddlerLnC loves face-timing with her Aunties! One day, when we all have families of our own, we will take them on vacations together like we did as children, so they can make their own memories.

Until then, I am loving the memories my little family is making. #ToddlerLnC is 18-months old and so smart. She loves climbing on everything, has the cutest smile when a camera is pointed in her direction, and loves playing with bubbles – one of her newest words. I enjoy watching her “help Mommy water plants” while sipping on some Bigelow Iced Tea & Lemonade in our little patio. These are the moments I will forever cherish.

Fun facts: Bigelow Tea is All American – 100% American made by an American Family; an American Company for the American consumer and available at an American Retailer – Walmart. Bigelow Tea’s Charleston Tea Plantation is America’s largest working tea garden. I have always wanted to visit Charleston and Bigelow Tea is definitely a spot I don’t want to miss. Guests are invited to the Charleston Tea Plantation for weddings, tours and music festivals – a “tea-riffic” way to experience historic Southern culture and a living piece of American History! Also, almost 4 million bags of tea have been sent to troops overseas with Bigelow’s Tea for Troops Program.

Head to Walmart and grab a few boxes of Bigelow Tea and experiment with flavors, so you can see what you like. I always head to the produce department, because I love fresh fruit mixed in with my iced teas. Be sure to check out more Bigelow Tea flavors and brand history at bigelowtea.com. I’d love to hear your favorite flavor or memories with iced tea! Also, follow Bigelow Tea on Twitter, Facebook, Pinterest and Instagram.

Iced Tea & Lemonade

Recipe on the back of Bigelow Tea

For a large pitcher:

– Use 3 Bigelow Iced Tea & Lemonade tea bags and submerge in 3 cups of boiling water. Steep for 8 minutes. Squeeze the bags to make sure all the liquid is out, once done steeping.

– Pour the tea into a large pitcher, followed by 9 cups of cold water.

– Place ice cubes and lemon slices in individual glasses and serve over ice. Garnish with a lemon slice and fresh mint.

Until next time,

LOVE & CONFECTIONS!

Vanilla Bean Bourbon Whipped Cream

June 15, 2015

Homemade Vanilla Bean Bourbon Whipped Cream is the perfect topping for your sweet treats.

Vanilla Bean Bourbon Whipped Cream from LoveandConfections.com

There is something decadent about homemade whipped cream. It is so easy to make, yet is a light and luxurious topping to any dessert. I love flavored whipped cream, and nowadays, you can add almost anything to it. Vanilla Bean Paste is my go-to whipped cream flavoring, but I thought about going over-the-top delicious and added Bourbon as well.

I made this whipped cream after creating my Whiskey Walnut Tart. This tart is fantastic – a delicious and gooey whiskey and walnut filling with a chocolate drizzle. The only thing that could make this tart even better is to be topped with Vanilla Bean Bourbon Whipped Cream.

I love seeing vanilla seeds in baked goods and confections. The little black flecks let you know you have a good quality and delicious product. I use Vanilla Bean Paste in so many recipes and baked goods, like ice creams, cakes, pancakes, etc. It is one of my go-to flavorings.

Homemade whipped cream is so easy to make, especially if you have a stand mixer with a whip attachment or a hand mixer. I have both, but this particular batch was made by hand. #ToddlerLnC was napping while I made this, and unfortunately with thin walls and the kitchen right below her room, I couldn’t use my mixers without possibly waking her up. It takes a little effort to hand whip heavy cream, but it is glorious and delicious when it’s done. I hope you enjoy this easy recipe and have it with your favorite treats.

Vanilla Bean Bourbon Whipped Cream
A Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Bourbon Whipped Cream Ingredients:
– 1 cup Heavy Whipping Cream, cold
– 1 tablespoon Kentucky Bourbon Whiskey
– 3 tablespoons Powdered Sugar
– 1 teaspoon Vanilla Bean Paste (I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste)

Vanilla Bean Bourbon Whipped Cream Directions:1. 30 minutes prior to making whipped cream, place your stand mixer bowl and whip attachment in the refrigerator to chill it. Cold cream whips better.
2. In your stand mixer bowl, combine the Heavy Cream, Bourbon and Powdered Sugar. Whip until soft peaks form
3. Add in the Vanilla Bean Paste and whip just until it has stiff peaks. Store in refrigerator for up to 24 hours if not using immediately. Re-whip for a few seconds before using. Enjoy!

Until next time,
LOVE & CONFECTIONS!

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

Vanilla Bean Ice Cream Floats #SunsOutSpoonsOut

June 10, 2015

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

Vanilla Bean Ice Cream Floats from LoveandConfections.com #SunsOutSpoonsOut

Summer is here! We have had some hot weather recently, along with lots of afternoon and evening storms. My family and I like to cool off with a sweet treat – Vanilla Bean Ice Cream Floats!

Vanilla Bean Ice Cream Floats from LoveandConfections.com

Ice cream and I had a love-hate relationship for a while. During middle school I became lactose-intolerant. I loved ice cream, and dairy in general, but couldn’t eat it. I knew it would make me sick, but ate it anyway. When I became pregnant with #ToddlerLnC, I craved ice cream and frozen yogurt through all nine months. I gave in to my cravings, didn’t get sick, and was able to actually enjoy ice cream after so many years. After #ToddlerLnC was born, I was worried that I would need to give it up again, but somehow my body changed and I can eat it all again. I can’t begin to tell you how happy I am that I can have a Vanilla Bean Ice Cream Float and not worry about the consequences after.

Root Beer and Cola are the most common float choices out there, but every person in my family likes a different types of soda. Mr. L&C prefers Cream Soda, I like Strawberry, and my Dad likes Orange Soda. We usually have all of our favorites on hand at home, as well as ice cream in the freezer. It’s so easy to make a float for an afternoon snack or fun dessert, especially when we have friends over for barbecue on the weekends. While you’re there, pick up some Blue Bunny Ice Cream at Walmart along with your favorite soda and create a delicious ice cream float for yourself.

Blue Bunny also has some really cute novelty ice creams too. Since #ToddlerLnC isn’t allowed soda, I am able to let her try some of the other Blue Bunny products. #ToddlerLnC is just now learning what ice cream is, and it’s adorable. She has had bites here and there since she turned one, but hadn’t really had any interest in it. We were able to sample some of the Ice Cream Sandwiches the other day at a store demo.

Be sure to check out this list for the next store demo on June 20th, where you can sample some Blue Bunny ice cream too. At home after the demo, I let her try some of my Blue Bunny Mini Swirls Ice Cream Cone and she loved licking the ice cream. They are the perfect little treats for me to share with her.

Gather your ingredients, scoop the ice cream, pour the soda, and enjoy!

Be sure to check out all the flavors at BlueBunny.com. I’d love to hear your favorite Ice Cream Float combination! Follow Blue Bunny on Twitter, Pinterest

Vanilla Bean Ice Cream Floats

A Love and Confections original recipe

Vanilla Bean Ice Cream Float Ingredients:

– 2-3 scoops Blue Bunny Vanilla Bean Ice Cream

– 8-12 ounces Soda, depending on your glass size

Vanilla Bean Ice Cream Float Directions:

1. Make sure your soda is chilled at least a few hours before making the floats. Scoop the Ice Cream into each individual glass. Pour the sodas on top of the ice cream – you might have to wait a few minutes for the bubbles to subside before adding more soda. Add a straw and enjoy!

Until next time,

LOVE & CONFECTIONS!

Strawberry Frozen Yogurt from Yogurt Culture + #Giveaway #StonyfieldBlogger #TeamYogurt

May 30, 2015

Summer is calling and it’s in the form of Strawberry Frozen Yogurt. Wake up your taste-buds and enjoy a delicious scoop of Homemade Strawberry Frozen Yogurt!

Ultimate Strawberry Frozen Yogurt from LoveandConfections.com

Summer is in full swing here in Florida. I know it doesn’t officially start until mid-June, but with the weather in the low 90s, and afternoon thunderstorms most days of the week, you can imagine why I would consider it Summer already. Going to the pool, trips to the beach, slumber parties and ice cream cones that melt faster than you can eat them are usually included in Summer plans.

I love any kind of frozen treat, ice cream, popsicles, milkshakes and frozen yogurt. We love heading to our local frozen yogurt shop and creating our own wonderful combinations. Sometimes, though, getting frozen yogurt on a whim isn’t always the easiest when you have a toddler in tow. I often make my own frozen treats and was beyond thrilled when Stonyfield and OXO sent the new Yogurt Culture book by Cheryl Sternman Rule, along with a Stainless Steel Ice Cream Scoop and Strawberry Huller.

This book is gorgeous. If you are a yogurt fan, you will love it. If you aren’t a yogurt fan, try a few recipes and you are sure to be a convert. Yogurt Culture has 115 sweet and savory recipes for breakfast, lunch, dinner, snacks and dessert. Cheryl Sternman Rule goes beyond traditional yogurt recipes to create bright and flavorful dishes, beautifully shot by Ellen Silverman. Yogurt Culture is definitely one that should make a home on your bookshelf.

Here is your chance to win a copy of Yogurt Culture along with some yogurt coupons

provided by Stonyfield Organic.

a Rafflecopter giveaway

Ultimate Strawberry Frozen Yogurt
from Yogurt Culture by Cheryl Sternman Rule

Ultimate Strawberry Yogurt Ingredients:
– 1 pound Strawberries, preferably organic
– 1/2 cup plus 2 tablespoons sugar
– 2 tablespoons balsamic vinegar
– 2 & 1/2 cups plain whole-milk Yogurt (not Greek) or 1 & 1/2 cups plain whole-milk Greek Yogurt
– 1 tablespoon Light Corn Syrup
– 1 tablespoon plus 1 teaspoon finely minced fresh Rosemary, plus (optional) additional minced Rosemary for garnish

Ultimate Strawberry Yogurt Directions:
1. PREP THE BERRIES. In a food processor, pulse the Strawberries, sugar and Vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
2. MEANWHILE, PREP THE YOGURT. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek Yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
3. PUREE AND CHILL. Ad the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
4. FREEZE. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. (I did not add any rosemary in my recipe.) Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve stle, but I recommend transferring it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
5. SERVE. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry, scoop. Garnish sparingly with rosemary.

Until next time,
LOVE & CONFECTIONS!