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Hormel Pepperoni & Pesto Baked Wonton Bites #PepItUp

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

Pepperoni & Pesto Baked Wonton Bites from LoveandConfections.com


Wontons have been on my mind for some time. Those lovely little wrappers can be stuffed with so many different fillings and either baked or fried to perfection. While working with Hormel Pepperoni, I knew wontons were at the top of my pepperoni recipe ideas list. Add in a little pesto, mozzarella, spices and cream cheese to create a fabulous snack or appetizer for any occasion.

Pepperoni & Pesto Baked Wonton Bites from LoveandConfections.com

Some areas of the country are still getting snow, but our temperatures have been in the 80’s most days. Spring is here and I am enjoying it before the Summer temperatures set in. Spring is all about new growth and I have decided to grow my own basil! You might be wondering why this is a big deal. Well, I don’t have a green thumb – it’s more of a black thumb. I can’t keep plants alive. I either forget I have them and don’t water, or sometimes I water them too much. This Spring I will try, again, to grow something – Basil.

Pepperoni & Pesto Baked Wonton Bites from LoveandConfections.com
Mom’s Basil plant when it was “little”

My Mom has a basil bush that grows huge every year – at least four feet high and very full. It is really impressive. I absolutely love cooking with fresh herbs and basil is one of my favorites. Once, she had so much basil that needed to be used before the weather changed that she had a pesto-making party. Pesto is such a great idea if you need to use up some basil, and it freezes really well, too.

Pepperoni & Pesto Baked Wonton Bites from LoveandConfections.com

I decided to do something less traditional with my wontons and filled them with a cream cheese-mozzarella-pesto-pepperoni mixture and they are delicious! The wontons got nice and crispy – I love a good crunchy snack – and were the perfect savory bite. They can even be dipped in homemade (or jar) marinara sauce for some extra delicious flavor. These Pepperoni & Pesto Wontons are definitely going to make an appearance at my next party.

Pepperoni & Pesto Baked Wonton Bites from LoveandConfections.com

I’ve shared my unique Hormel Pepperoni recipe with you. I’d love to hear how you use pepperoni. Leave a comment sharing your most creative use of pepperoni in your family’s favorite recipes. For more great pepperoni recipes, check out Hormel Foods on Facebook and Twitter.

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Pepperoni & Pesto Baked Wonton Bites from LoveandConfections.com

Gather ingredients for filling.

Mix filling and fold in pepperoni

Gather ingredients for wonton bites – prepared filling, wonton wrappers, egg-wash, olive oil & parmesan
Fill wontons, then using egg-wash, seal into little packages and place on prepared baking tray.



Pepperoni & Pesto Baked Wonton Bites
A Love and Confection original recipe, Inspired by Damn Delicious
Click here for a printable recipe
Yield: 35 Wontons

Pepperoni & Pesto Baked Wonton Bites Ingredients:
– 8 ounces Cream Cheese, softened
– 4 ounces finely shredded Mozzarella Cheese
– 3 tablespoons prepared Pesto
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1/4 teaspoon Salt
– 1/4 teaspoon Black Pepper
– 2 & 1/2 ounces Hormel Original Mini Pepperoni
– 35 Wonton Wrappers
– 1 large Egg
– 2 teaspoons Olive Oil (optional)
– 1 ounce shredded Parmesan Cheese (optional)
– Marinara Sauce for dipping (optional)

Pepperoni & Pesto Baked Wonton Bites Directions:
1. Heat oven to 375F. Spray 2 sided sheet pans with cooking spray and set aside.
2. Place the Cream Cheese, Mozzarella cheese, Pesto, Garlic powder, Onion Powder, Salt and Black Pepper in a medium bowl and combine with a hand mixer or use your stand mixer.
3. Fold in the Mini Pepperoni with a spatula so you do not break them apart. Prepare a station with the cream cheese mixture, Wonton Wrappers and Egg. Crack the egg into a small bowl and whisk it with a fork to create an egg wash.
4. Spoon 1/2 tablespoon sized portions of the mixture into the center of the Wonton Wrappers. Using your finger, wipe all four edges with the egg wash and bring the points up to the center to create a package. Seal the sides of the wonton wrapper together by squeezing them gently and forming an “X” on top. Place the sealed wontons on the baking trays. Optional: brush the tops with Olive Oil then sprinkle with Parmesan Cheese.
5. Bake one tray at a time, turning halfway if necessary, for 10-12 minutes. Serve warm with Marinara Sauce for dipping. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Palm Sunday Easter Bread

Palm Sunday Easter Bread, or Pane di Pasqua, is a yeast bread decorated with beautiful dyed eggs, and colorful sprinkles. It has just the right amount of sweetness and looks gorgeous displayed on your Easter table.

Palm Sunday Easter Bread - Pane di Pasqua - from LoveandConfections.com


Easter Bread is one of my favorite family traditions. We used to make it with my grandmother every year. She would come to our house, and her and my Mom would make a bunch of loaves for the week before Easter. Since it was Palm Sunday, my grandfather was busy at work making us all basket-weave crosses from the palm fronds we received at church.

Palm Sunday Easter Bread - Pane di Pasqua - from LoveandConfections.com

I would sit there and watch my grandmother knead and make the dough, then while it was rising, sit and watch my grandfather make the crosses. He showed me how to make them, then when he was done, we each had a cross for our rooms. When it was time to form the bread, I would watch my grandmother, who was about five feet, rolling the dough out on the table, swiftly but gently. She would either braid it into a loaf or twist it into rings and place our dyed eggs into the loaves before their final rest.

Palm Sunday Easter Bread - Pane di Pasqua - from LoveandConfections.com

I would always try and pick the prettiest eggs for the Easter Bread, even though they smear and sometimes get splotchy during baking, I still had to make the prettiest eggs for the bread. When I baked Easter Bread this year, I picked out the prettiest eggs and smiled to myself when the colored splotchy streaks appeared after baking.

Palm Sunday Easter Bread - Pane di Pasqua - from LoveandConfections.com

The house smelled fantastic this past week when I baked my loaves. It brought back so many memories of baking with my grandmother and mother. I am so grateful they instilled this tradition in our family and can’t wait until my little girl is old enough to help me make Easter Bread too. Toddler L&C is 15 months old, so she was able to eat this year’s batch for the first time. She tried a warm, fresh piece of bread and instantly loved it! Maybe next year she will be able to have a little apron and get messy in the flour with me too.

Palm Sunday Easter Bread - Pane di Pasqua - from LoveandConfections.com

Palm Sunday Easter Bread – Pane di Pasqua
A Love and Confections’ Family Recipe
Click here for a printable recipe
Yield: 1 large, 2 medium, or 4 small rings or loaves

Palm Sunday Easter Bread Ingredients:
– 7 large Eggs, divided
– 2 packets Active Dry Yeast
– 1 cup Warm Water
– 6 & 1/2 cups All-Purpose Flour, divided
– 3/4 cup Shortening
– 2 tablespoons of fresh Lemon Juice
– 1 tablespoon Lemon Zest
– 1 cup Granulated Sugar
– 1 teaspoon Salt
– 1 tablespoon Milk
– Colored Nonpareil Sprinkles

Palm Sunday Easter Bread Directions:
1. Dye 5 uncooked eggs and set aside. (optional). If you choose not to use eggs, you only need 3 for this recipe.
2. In a small bowl, soften 2 packages of Active Dry Yeast in 1/2 cup of Warm Water and let it stand for 5-10 minutes until it bubbles up.
3. In a medium-large bowl, add 1/2 cup Warm Water and 1 & 1/2 cups sifted Flour. Once yeast is proofed, add it to the flour and water and mix well until very smooth. Cover the bowl with waxed paper, followed by a tea towel, and let it rest for 1 & 1/2 to 2 hours, until it has nearly doubled in size.
4. In the bowl of your stand mixer with the paddle attachment and near the end of the first rest, cream the Shortening, Lemon Juice and Lemon Zest until the shortening is soft. Gradually add in the Sugar and Salt and cream until it is light and fluffy, scraping down the sides of the bowl when necessary.
5. Beat 2 Eggs and 1 Egg White (reserve the yolk for the egg-wash) until thick and frothy. Add the eggs into the shortening in thirds, beating well and scraping down the bowl after each addition.
6. Add the dough from the first rise into the shortening and mix well. Measure 4 & 1/2 cups of Flour and add 1/2 into the dough, starting on low and increasing until you have a very smooth dough. Repeat with the rest of the Flour. Once incorporated, knead the dough by hand on a lightly floured surface and if necessary, add in up to another 1/4-1/2 cup of flour.
7.  With cooking spray, grease a bowl large enough for the dough to double. Shape the dough into a smooth ball and place it into the greased bowl, turning it once to bring the greased surface to the top, insuring that the entire dough is greased. Cover the bowl with wax paper and a tea towel, and let the dough rise until doubled – about 1 & 1/2 to 2 hours.
8. After the dough has risen, punch it down with your fist. Divide dough into 4 equal balls (if you are making 4 small rings). Cover with the wax paper and let the dough rest for 10 more minutes.
9. Cut a dough ball in half and with your hands, roll each ball into a rope about 18 inches long and 1 inch thick. Using the two pieces of dough, overlap them to form into a loose braid, then form that into a ring. Place a dyed egg into the middle of the ring and place on a greased sheet pan with sides. Repeat with the other dough balls. Do not have more than 2 rings per sheet tray. Cover the dough rings with wax paper and a towel and set aside in a warm place until the dough has doubled, about 20-30 minutes.
10. Heat the oven to 350F, with racks in the upper and lower thirds of your oven. In a small bowl, whisk together the Egg Yolk and Milk. Bake the rings for 10 minutes, then take out and quickly brush each with the egg-wash followed by Sprinkles. Return the bread to the oven to bake an additional 30-40 minutes or until the bread is golden brown, flipping the sheet trays so they bake evenly, halfway through. Enjoy!

Until next time,
LOVE & CONFECTIONS!


Palm Sunday Easter Bread - Pane di Pasqua - from LoveandConfections.com
Two of my favorite bread-making tools – a bowl scraper and a bench scraper.

         



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Here are more Springtime treats from #SundaySupper:
Beverages

Appetizers

Sides

Entreés

Desserts

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 7:00 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.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: There are affiliate links in this post. If you purchase through these links, I receive a small portion of the cost, which helps run this website.

Baked Macaroni ‘n Cheez-It #MVCheezIt

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

Macaroni 'n Cheez-It from LoveandConfections.com


While everyone is gathering to watch the college basketball games and cheering on their favorite team, these parties are really all about the food. I love appetizers, but sometimes I want something more filling than just finger food. Baked Macaroni ‘n Cheez-It is a great way to use my favorite snack and kick it up a notch. Ooey gooey, warm melty cheese mixed with macaroni, then baked with a crunchy Cheez-It topping – yes please! Forget who just scored, this Baked Macaroni ‘n Cheez-It takes home the title.

Macaroni 'n Cheez-It from LoveandConfections.com

Dips, drinks, and other goodies always make their way into my shopping cart when I am at Target before game-day. I usually meander through the aisles, but I always end up in the “Snacks, Chips, Cookies and Crackers” aisle to stock up. That’s where I picked up a box of Original Cheddar Cheez-It Grooves and Cheez-It Baked Snack Crackers. Both were delicious additions to my recipe today – they gave it a nice crunch and cheesy bite!

Macaroni 'n Cheez-It from LoveandConfections.com

If you have a competitive side, like me, then I’m sure you already have printouts waiting to go. Mr. L&C and I always have a friendly competition when it comes to watching the basketball games. We each pick out our favorites, assign point values and tally up scores to see who ultimately wins. Don’t forget to enter the Most Valuable Cheese Contest. It takes place from February-April 2015. You can vote on your favorite flavors and varieties from six popular Cheez-It flavors and play games for a chance to win $10,000!

Macaroni 'n Cheez-It from LoveandConfections.com

If wanting a delicious dish isn’t enough to get your taste-buds going, then this deal will – Cheez-Its are on sale at Target, 3/$8. If you use Target’s Cartwheel app you can also save an additional 35% off this sale price when you buy 3 varieties of Cheez-Its.

Macaroni 'n Cheez-It from LoveandConfections.com

Measure out your Cheez-Its and, with a food processor, pulse them into crumbs and small pieces.

Macaroni 'n Cheez-It from LoveandConfections.com
Shred your blocks of cheese with the food processor. Blocks of freshly-grated cheese melt better in the cheese sauce than pre-shredded cheese.

Macaroni 'n Cheez-It from LoveandConfections.com

Make roux, then whisk in milk, followed by the cheese after it thickens. Boil the pasta while you are making the cheese sauce.
Macaroni 'n Cheez-It from LoveandConfections.com

Once everything is mixed together, melt the butter, mix with remaining Cheez-It crumbs and seasoned breadcrumbs, and sprinkle over top. Bake in the oven and enjoy!
Macaroni 'n Cheez-It from LoveandConfections.com

So… which Cheez-Its varieties are you going to choose for game time?



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Baked Macaroni ‘n Cheez-It
A Love and Confections original recipe
Click here for a printable recipe

Baked Macaroni ‘n Cheez-It Ingredients:
– 1 cup Original Cheddar Cheez-It Grooves, crushed
– 1 cup Cheez-Its, crushed
– 16 ounces Sharp Cheddar Cheese block
– 8 ounces Colby Cheese block
– 4 tablespoons Butter
– 4 tablespoons All-Purpose Flour
– 2 & 1/2 cups Whole Milk
– 1 pound Elbow Macaroni
– 2 tablespoons Butter, melted
– 1/2 cup Seasoned Breadcrumbs

Baked Macaroni ‘n Cheez-It Directions:
1. Heat oven to 350F. Grease the sides and bottom of a 9×13 baking dish with spray and set aside.
2. While completing the next few steps, follow the instructions on the pasta package, bring salted water to a boil and cook the pasta, then drain it and return the the pot.
3. Pulse the Cheez-Its Grooves and Cheez-Its in a food processor until crumbs form and set aside.
4. Shred the blocks of Sharp Cheddar and Colby Cheese with the food processor and set aside.
5. In a medium saucepan, heat the 4 tablespoons of Butter until it melts. Add in the Flour and whisk until there are no more lumps (a roux). Heat the Milk in the microwave until it is slightly warm, then slowly pour into the roux while whisking constantly. Whisk until the sauce thickens. Add in the cheese and switch to a heatproof spatula to stir until it is all melted.
6. Pour the Cheese Sauce onto the pasta and add in half of the pulsed Cheez-Its. Stir to combine and pour into prepared baking dish.
7. Melt 2 tablespoons of Butter, then mix with Breadcrumbs and remaining Cheez-It Crumbs. Sprinkle over the entire top of the Macaroni ‘n Cheese.
8. Bake for 20-25 minutes, or until golden brown and hot throughout. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Bird Nest Easter Pudding Cups #SnackPackMixins

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

Bird Nest Easter Pudding Cups from LoveandConfections.com


Easter is just around the corner and Spring is in the air! I love holidays because family gathers, we eat a great meal, and I get to decorate. I love decorating for every holiday, Easter especially, because we get to dye eggs, bake Easter Bread and have all sorts of good desserts. These Snack Pack Pudding Cups are perfect for a cute (and easy) Easter dessert.

Bird Nest Easter Pudding Cups from LoveandConfections.com

While I love making layer cakes and tarts, not all holiday desserts have to look like they came out of a pastry kitchen. I may have every intention of making desserts like that, but with Toddler L&C on the loose, my pastries don’t always happen. That’s why I love being able to make cute desserts from items I find during a Walmart shopping trip.

Bird Nest Easter Pudding Cups from LoveandConfections.com

Easter candy is a great way to liven up your Snack Packs. Just pull the easty-to-open lid, add some candy and you have a special treat. There are so many decorating options that you can make personalized desserts for everyone at Easter. You can find these Snack Packs at a special display in your local Walmart. The display even has some recipes available for you to take home with you. What would you put in your Easter #SnackPackMixins ?

Bird Nest Easter Pudding Cups from LoveandConfections.com

Gather all the ingredients you need to make the layered Bird Nest Easter Pudding Cups.

Melt the chocolate and peanut butter and mix into the shredded wheat.
Scoop the mixture into paper cups and use the back of a wooden spoon to create the center.
Crush the Grahams and Nilla Wafers

Place pudding into a piping or plastic gallon bag for filling cups

Alternate layers of pudding and cookies. Use Nilla Wafers for Vanilla Snack Packs and Chocolate Honey Maid Grahams for Chocolate Snack Packs

Follow Love & Confections | Terri T. Miller’s board Easter & Spring on Pinterest.

You can find Snack Packs in the baking aisle of your local Walmart!

Bird Nest Easter Pudding Cups
A Love and Confection original recipe
Click here for a printable recipe

Bird Nest Easter Pudding Cups Ingredients:
– 4 large Shredded Wheat Biscuits, crushed
– 6 ounces Chocolate Chips
– 1/4 cup Creamy Peanut Butter
– 6 Snack Packs
– 40 Mini Nilla Wafers, crushed
– 4 Chocolate Honey Maid Grahams, crushed
– Candy Bird Eggs

Bird Nest Easter Pudding Cups Directions:
1. Crush the Shredded Wheat Biscuits into a bowl. Melt Chocolate Chips in the microwave for 1 minute, stirring after every 20 seconds. Add Peanut Butter into the chips and heat for another 15-45 seconds, stirring after every 15 seconds. Be careful not to overheat. Line a cupcake tin with wrappers.
2. With a spatula, mix the Chocolate-Peanut Butter mixture with the Shredded Wheat until completely combined. Scoop into the cupcake tin and create a center with the end of a wooden spoon. Refrigerate until hard.
3. Place the Nilla Wafers into a plastic sandwich bag and crush. Place the Grahams into a plastic sandwich bag and crush. Scoop Pudding into piping bag or plastic gallon bag. Alternate layers of pudding and cookies. Place the Bird Nest on top and garnish with Candy Eggs. Enjoy!

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Until next time,
LOVE & CONFECTIONS!

Strawberry Daiquiri Pie for #PiDay

Strawberry Daiquiri Pie is a family favorite – easy to make and full of flavor!

Strawberry Daiquiri Pie from LoveandConfections.com


Welcome to Pi(e) Day! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

Strawberry Daiquiri Pie from LoveandConfections.com

[Nerd Alert] I have a huge love of Pi. Don’t ask me why, it might be my competitive nature. When I was in high school, one of our teachers knew 45 decimals of Pi. I decided to try and learn more to beat his number. To help me learn, I created a Pi Necklace, where every color bead represented a digit 0 through 9. (example, red=0, white=1…) I learned new digits of Pi in sets of three and every time I learned new numbers, I added to my necklace. I made my necklace over the course of a few weeks.

Strawberry Daiquiri Pie from LoveandConfections.com

We decided to host Pi Day at school and have a bake sale of nothing but pies. I don’t know how we managed it, but we thought it would be fun to pie teachers in the face and were surprised a few of them said yes. It was quite entertaining being able to smash a whipped cream pie into your teacher’s face. I had finished memorizing Pi and did, in fact, beat the number of my teacher. I know 56 decimals of Pi by memory and can recite them still to this day.

Strawberry Daiquiri Pie from LoveandConfections.com

For Pi Day, I decided to make one of my all-time favorite pie recipes, one that my Grandmother used to make for me (minus the alcohol). I always loved the smell of this pie because the strawberry scent permeates the house. It isn’t from scratch, it uses a pre-made pie shell, but that’s how she did it and that’s how I intend to keep it. Whenever I think about this pie I think about her and wish she were here to have a slice with me.

Strawberry Daiquiri Pie from LoveandConfections.com



Strawberry Daiquiri Pie
Adapted from Bacardi
Click here for a printable recipe

Strawberry Daiquiri Pie Ingredients:
– 1-3 ounce box of Cook & Serve Vanilla Pudding & Pie Filling
– 1-3 ounce box of Strawberry Gelatin Dessert
– 1/2 cup Granulated Sugar
– 2 large Eggs
– 2 & 1/2 cups Water, divided
– 1/2 cup Dark Rum (optional)
– 8 ounces Whipped Topping, thawed and divided
– 2 prepared Graham Cracker Pie Crusts or 1 Extra-Serving Graham Cracker Pie Crust*
– Strawberries for garnish (optional)

Strawberry Daiquiri Pie Directions:
1. In a medium saucepan, combine the Vanilla Pudding, Strawberry Gelatin, Granulated Sugar, Eggs and 1/2 cup of the Water. Whisk to combine. Over medium heat, whisk in the remaining Water and bring to a full boil.
2. Take off the heat and using a sieve, strain into a clean bowl to insure no overcooked egg gets in your pie. Whisk in the Dark Rum and refrigerate for 1.5 hours.
3. Once chilled, fold in 6 ounces of Whipped Topping. If it is not smooth, you can lightly whisk the mixture. Pour into the prepared Pie Crust and refrigerate until set.
4. Garnish with remaining Whipped Topping and sliced Strawberries and enjoy!

*If you use the Extra-Serving Pie Crust, not all the filling will fit and you will need to place the rest in a small container to refrigerate.

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Enjoy a slice from the Pi(e) Day Bloggers:

Meyer Lemon Curd

Meyer Lemon Curd is slightly tart, deliciously sweet and all around perfect to brighten your day.
Meyer Lemon Curd from LoveandConfections.com


While some people have snow still on the ground, here in Florida, Spring has arrived and it has been pretty nice for the past week. We are actually in the upper-80’s right now and with the time change there are sure to be lots evening walks and grilling outside often.

Meyer Lemon Curd from LoveandConfections.com

When I think of Spring, the color yellow comes to mind. One of my favorite bright, flavorful and yellow fruits are lemons – perfect for Spring! I absolutely love curds, like my Key Lime Curd, that I use in ice cream. Lemon Meringue Pie Ice Cream is divine! There is just something magical about whisking eggs and lemon juice… my mouth is watering just thinking about it.

Meyer Lemon Curd from LoveandConfections.com

I can just eat lemon curd with a spoon, it’s that good. I also add it to my breakfasts and desserts. Lemon Blueberry Parfaits are a great way to start your day, and Lemon Meringue Tartlets are the perfect after dinner treat. I can’t wait to share with you what I created with this batch of curd – for that you’ll have to tune into next week!

Meyer Lemon Curd from LoveandConfections.com

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Meyer Lemon Curd
A Love and Confection original recipe
Click here for a printable recipe

Meyer Lemon Curd Ingredients:
– 100 grams Meyer Lemon Juice
– 62.5 grams Unsalted Butter, room temperature
– 62.5 grams Granulated Sugar (first measurement)
– 62.5 grams Granulated Sugar (second measurement)
– 12.5 grams Corn Starch
– 150 grams large Eggs

Meyer Lemon Curd Directions:
1. In a medium saucepan, combine the Meyer Lemon Juice, Unsalted Butter and first measurement of Sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
2. Right before the liquids boil, whisk together the second measurement of Sugar, Corn Starch and Eggs in a bowl big enough to hold the liquid and egg mixtures.
3. Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
4. With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled.

Until next time,
LOVE & CONFECTIONS!

Chocolate Covered Espresso Bean Bark

Chocolate Covered Espresso Bean Bark is an easy and luscious treat, 
perfect for a quick, sweet snack or indulgent dessert!

Chocolate Covered Espresso Bean Bark for #SundaySupper


Welcome to a Beantastic #SundaySupper! I was debating on what to make for this week’s theme. Originally black beans were what I was leaning toward, but there were a few black bean desserts already being made. I recently hosted Vanilla Week, so I didn’t want to focus on the vanilla bean. Then, a “light-bulb moment” happened – you know in cartoons, when the character gets a brilliant idea and a light-bulb pops up over his head – yeah, I have those moments…

Chocolate Covered Espresso Bean Bark for #SundaySupper

Coffee! or more precisely, Espresso Beans! I love treating myself to a little package of Chocolate Covered Espresso Bits from my local supermarket. They’re the perfect amount of chocolate and espresso flavor packed into a little snack. The only thing that could make them even better is more chocolate and espresso.

Chocolate Covered Espresso Bean Bark for #SundaySupper

I used espresso powder to flavor the chocolate and used chopped and whole chocolate covered espresso bits, so you have espresso in every bite. The espresso bits give the bark a nice crunch and I topped it off with a sprinkling of sea salt, because let’s be honest, almost everything is better with a sprinkling of sea salt. I hope you enjoy this easy and delicious recipe!

Chocolate Covered Espresso Bean Bark for #SundaySupper

Chocolate Covered Espresso Bean Bark
A Love and Confections original recipe
Click here for a printable recipe

Chocolate Covered Espresso Bean Bark Ingredients:
– 3/4 cup Chocolate Covered Espresso Bean Bits, divided
– 12 ounces Almond Bark Chocolate Baking Bar
– 1 teaspoon Espresso Powder
– Pinch of Sea Salt

Chocolate Covered Espresso Bean Bark Directions:
1. Prepare a jelly roll pan with a piece of wax paper. Place 1/4 cup of the Espresso Bits into a bowl. Coarsely chop the remaining 1/2 cup of Espresso Bits and place into the same bowl. Mix and set aside.
2. Chop the Almond Bark Baking Bar into pieces and place into a microwave-safe bowl. Heat for 30 seconds, in the microwave, then stir with a spatula. Heat for an additional 30 seconds and stir once again. If necessary, heat for another 15-20 seconds. Stir after each heating and make sure not to over heat or burn the bark. If there are little bits of chocolate still there, stir with a spatula and the heat from the melted chocolate should finish melting the rest.
3. Once the chocolate is completely melted, add in the Espresso Powder and stir. Pour the chocolate onto the prepared wax paper and smooth out with a large offset spatula. Quickly sprinkle on the chopped and whole Espresso Pieces, pressing them into the chocolate slightly, and sprinkle on the Sea Salt. You can refrigerate it until it hardens, but it can also be left out at room temperature. Cut into pieces and enjoy!

Until next time,
LOVE & CONFECTIONS!

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Here are more Sunday Supper Bean Dishes
Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

Sunday Supper Movement

Join 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 7:00 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.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Malted Milk Ball Cupcakes for #BigHero6MovieNight

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigHero6MovieNight #CollectiveBias 

Malted Milk Ball Cupcakes are the perfect treat for a movie night at home – they taste just like the famous concession stand candy!

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad


I love going to the movies and we always enjoy our favorite concession stand candy, drinks and popcorn before grabbing a seat for the show. These days, with a toddler, going to the movies doesn’t happen often. I usually have to wait for movies to come on DVD or Blu-ray. I wasn’t able to see Big Hero 6 while it was in theaters and have waited patiently for it to be released at our local Target for our own movie night at home.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

I always joke that you can tell who parents of little kids are, by when they go shopping. If you happen to be at Target before 10am on a Saturday morning, you can bet that you will see tons of parents with small children in tow. I always go in with a list and it never fails that I come out with more than planned. It’s so much fun roaming around and picking up random things – especially from the seasonal candy and movie aisles!

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

Since we stay home to watch our movies, I wanted to create the same movie experience at home, but with a twist. I LOVE cupcakes and always have fun coming up with new flavors and ideas. My favorite concession stand candies are malted milk balls – so what better candy to make into a cupcake!

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

I have a chocolate cake recipe that I tweaked a bit and added Malted Milk Powder. I baked the cupcakes in wrappers and once they were completely cooled, gathered all my ingredients for the frosting.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

The Malted Milk Pudding Frosting is my favorite part of this cupcake. It tastes just like a malted milk ball! Having a proper piping bag and piping tip make decorating the cupcake a breeze. My go-to tips are usually a large round or large star tip – they create a really pretty topping. Make sure you keep your heavy cream cold and in the refrigerator until you need it – heavy cream whips up better when it is extremely cold.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

Top the frosting with a malted milk ball and pop them into the refrigerator until you are ready to serve.

Malted Milk Ball Cupcakes for #BigHero6MovieNight @Target #ad

Do you stay in or go out to the movies? What is your favorite concession stand treat? I hope you enjoy these cupcakes as much as I did!

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Malted Milk Ball Cupcakes
A Love and Confection original recipe
Click here for a printable recipe
Yield 16-18 cupcakes

Malted Milk Ball Cupcake Ingredients:
– 1 cup Granulated Sugar
– 1 cup plus 2 tablespoons All-Purpose Flour
– 1/3 cup Cocoa Powder
– 1/3 cup Malted Milk Powder
– 1 teaspoon Baking Powder
– 3/4 teaspoon Baking Soda
– 1/2 teaspoon Salt
– 1/2 teaspoon Espresso Powder
– 2 Large Eggs
– 2 teaspoons Vanilla Extract
– 1/2 cup Whole Milk
– 2 tablespoons Vegetable Oil
– 1/2 cup Hot Water

Malted Milk Ball Cupcake Directions:
1. Heat oven to 350F. Line 2 cupcake tins with 16-18 wrappers.
2. In the bowl of your stand mixer, add Granulated Sugar, Flour, Cocoa Powder, Malted Milk Powder, Baking Powder, Baking Soda, Salt and Espresso Powder. Using the paddle attachment, mix until combined.
3. Add in the Eggs and Vanilla Extract and mix together. While the mixer is on, slowly add the Milk, Vegetable Oil and Hot Water.
4. Using a scoop or measuring spoon, fill the cupcake wrappers half full. The batter rises quite a bit. Bake for 18-22 minutes, or until the cupcakes spring back when touched or a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the tin, then place then on a rack to cool completely before frosting.

Malted Milk Pudding Frosting Ingredients:
– 2 & 1/4 cups Heavy Cream – keep cold and in the refrigerator until needed
– 1/2 cup Powdered Sugar
– 1 cup Malted Milk Powder
– 1 3.9 ounce Instant Chocolate Pudding Package
– 1 teaspoon Vanilla Extract
– Malted Milk Balls for decoration

Malted Milk Pudding Frosting Directions:
1. Measure the Heavy Cream and place it in the metal stand mixing bowl. Keep the mixing bowl and metal whip attachment in the refrigerator 20 minutes before making the frosting – cold cream whips up better.
2. Sift the Powdered Sugar, Malted Milk Powder and Instant Chocolate Pudding onto a sheet of wax or parchment paper, to easily pour into the whipped cream.
3. Whip the Heavy Cream, starting out slow and gradually increasing to high speed for 1-2 minutes until whipped and fluffy. Do not over-mix the cream.
4. With the mixer on low, add in the sifted dry ingredients, followed by the Vanilla Extract. Once it is combined, whip on high until smooth and fluffy. If not using the frosting immediately, store in the refrigerator for up to a few hours.
5. Fill a piping bag with the frosting and pipe onto your cupcakes. Place a Malted Milk Ball on each cupcake. Cupcakes are best eaten the day they are made, but can be store in an airtight container in the refrigerator overnight.

Until next time,
LOVE & CONFECTIONS!


Raspberry Brie Bites

Raspberry Brie Bites are the perfect appetizer for any red carpet event. With just 3 ingredients and 10 minutes, these sweet, creamy and crunchy appetizers will be the star of your party!

 

Raspberry Brie Bites for #SundaySupper


It’s Oscar night! Roll out the red carpet, get your hair done and put on some heels, because we are going to the Academy Awards. Well, not really, but that would be totally awesome! I love the Oscars and not just because I was a film major in college. Watching movies is one of my favorite pastimes. We had movie nights often when I was growing up and I remember curling up on the couch with a blanket and some kind of snack while we watched a movie as a family.

Raspberry Brie Bites for #SundaySupper

I still curl up on the couch, under a blanket, with some sweet or savory snack and watch movies with Mr. L&C. We love movie dates and always watch the Academy Awards together. Every year we print out a ballot and make a game of trying to guess the winners – Mr. L&C and I are very competitive.

Raspberry Brie Bites for #SundaySupper

Movies are synonymous with popcorn, soda and boxes of candy. I decided to make our Oscar viewing party a little more upscale this year. Raspberry Brie Bites are one of my all-time favorite appetizers and they are so easy to make. You can even drizzle them with a balsamic reduction for a more savory option, or some chocolate sauce to make them sweeter. The possibilities are endless. Grab yourself some champagne, Raspberry Brie Bites and enjoy!

Raspberry Brie Bites

A Love and Confection original recipe
Click here for a printable recipe
Yield: 30

Raspberry Brie Bite Ingredients:
– 2 packages of Mini Phyllo Shells, 30 total
– 1/2 pound Brie
– 5 tablespoons Seedless Raspberry Jam

Raspberry Brie Bite Directions:
1. Heat oven to 350F. Place frozen Phyllo Shells onto baking sheet with sides.
2. Cut rind off of Brie and cube into 1/2 inch pieces. Place one piece in the middle of each Phyllo Shell. Scoop 1/2 teaspoon of Seedless Raspberry Jam into each Phyllo Shell.
3. Bake for 5-8 minutes, or until the cheese is warm and melted. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts: