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Vanilla Bean Semifreddo #VanillaWeek

February 7, 2015

#VanillaWeek has come to an end and I am so happy with all the wonderful Vanilla recipes my Blogging Friends and I have shared with you!

#VanillaWeek Vanilla Bean Semifreddo from LoveandConfections.com

It’s the last day of #VanillaWeek. What a wonderful week it has been. I loved making all these delicious vanilla dishes for you. If you haven’t already seen them, I hope you will visit my Vanilla Bean White Hot Chocolate, Vanilla Bean Doughnuts, Vanilla Bean Tiramisu, Vanilla Bean Ladyfingers and Vanilla Bean Macarons. Today is the last day to enter, so don’t forget to head on over to my blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers have made some amazing dishes this week and I can’t thank the sponsors enough for providing the prizes.

I am celebrating, not only the end of #VanillaWeek, but also Love and Confections’ birthday. Five years ago yesterday I created Love and Confections on a whim. I wanted to share my love of baking and pastry and what I was working on in culinary school. I fell in love with food photography and the blogging world. I still have so much to learn, but am immensely proud of where I am. I have accomplished a lot in these past five years and I can’t wait to see where the next five years takes me. Thank you to everyone who is a part of the Love and Confections family. I love sharing these recipes and hope you love them too.

Now, onto the recipe… I love ice cream, but didn’t want to pull out the ice cream maker this week, so I decided to do a semifreddo – or translated to “partially frozen” dessert. I am probably going to experiment with my own ratios and flavors soon, but for now, I decided to use Bon Appetit’s version. A lot of times bloggers show only their best work and don’t tell you about the fails in the kitchen, and believe me, there are some pretty big fails.

In all honesty I thought it would be a good recipe – it’s from Bon Appetit for crying out loud – but it wasn’t. The milk seeped to the bottom, carrying a bunch of vanilla seeds with it, and created an icy vanilla layer that I literally cut off so I could get a good picture. Here is the link for Bon Appetit’s Semifreddo. I did not do the Pistachio and Strawberry layers, and instead just made the Vanilla layer as stated in the recipe. Sometimes you can’t win ’em all. The layer that didn’t separate was absolutely delicious, but I wish it had all the vanilla flavor that seeped out into the bottom. That just motivates me more to create a delicious Vanilla Bean Semifreddo that I will hopefully post soon.

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Bourbon Vanilla Brownies from Take A Bite Out of Boca
Easy Vanilla Syrup & Vanilla Iced Coffee from Taste Cook Sip
Vanilla Bean Semifreddo from Love and Confections

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Vanilla Bean White Hot Chocolate #VanillaWeek

February 6, 2015

Vanilla Bean White Hot Chocolate is simple to make with minimal ingredients. It is an excellent choice for when it’s cold outside and you need something hot to warm you up.

Vanilla Bean White Hot Chocolate from LoveandConfections.com #VanillaWeek

I can’t believe it’s already day 5 of #VanillaWeek!! I hope you enjoyed my Vanilla Bean Doughnuts, Vanilla Bean Tiramisu, Vanilla Bean Ladyfingers and Vanilla Bean Macarons so far. Today I made everyone’s favorite treat – doughnuts! Don’t forget to head on over to my blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs as well. We hope you join us throughout the rest of the week as we share vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Snow is blanketing most of the north, while here in Florida it is in the 60s. While I do love cool weather, I have never lived in an area where it snows, so I don’t know the first thing about it – aside from playing in it on some childhood vacations. I imagine that a lot of people are tired of shoveling, de-icing, commuting to work, etc. That might get my mood down and make me want to just stay inside with a warm fire and hot cup of something delicious.

White Hot Chocolate is definitely one of those go-to treats when the weather gets chilly here. I used to go get my hot chocolate fix from a barista in some shall-not-be-named coffee shop, until I started making my own at home. It is so simple, costs less, and I almost always have all the ingredients on hand.

I decided to amp up the flavor by adding one of my absolute favorite ingredients – Vanilla Bean Paste. I seriously cannot get enough of this stuff! I love seeing all the tiny vanilla seeds spread throughout all the goodies I create. From Vanilla Bean Ice Cream to Pink Vanilla Bean Cupcakes and everything in between, vanilla seeds are amazing. I hope you make yourself a nice hot mug of this delicious hot chocolate, especially if you are snowed in. Sending warm thoughts and don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean White Hot Chocolate
A Love and Confections original recipe
Click here for a printable recipe
Yield: 2 mugs

Vanilla Bean White Hot Chocolate Ingredients:
– 1 & 1/2 cups Half and Half
– 1 cup Whole Milk
– 2 ounces good quality White Chocolate, chopped
– 2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
– 1 tablespoon Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
– Whipped Cream and Sprinkles, optional

Vanilla Bean White Hot Chocolate Directions:
1. In a medium saucepan, heat the Half and Half and Milk until warm.
2. Add in the White Chocolate, Granulated Sugar and Vanilla Bean Paste. Whisk until the chocolate is completely melted and incorporated.
3. Divide between 2 mugs and top with Whipped Cream and Sprinkles. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Vanilla Pineapple Margaritas from Pineapple and Coconut
Tomato-Basil Soup with Vanilla from Take A Bite Out of Boca
Vanilla Bean White Hot Chocolate from Love and Confections
Snickerdoodle Waffles from It’s Yummi

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Vanilla Bean Doughnuts #VanillaWeek

February 5, 2015

Vanilla Bean Doughnuts are the perfect treat for your sweetheart any day of the year. Vanilla Extract gives it a delicate and delicious flavor while vanilla bean seeds are flecked throughout the doughnut.

Vanilla Bean Doughnut from LoveandConfections.com

It’s day 4 of #VanillaWeek!! I hope you enjoyed my Vanilla Bean Tiramisu, Vanilla Bean Ladyfingers and the Vanilla Bean Macarons so far. Today I made everyone’s favorite treat – doughnuts! Don’t forget to head on over to my blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs as well. We hope you join us throughout the rest of the week as we share vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

It doesn’t matter if it’s “doughnut” or “donut”, they are delicious anyway you choose to spell it. I wanted to make some doughnuts for #VanillaWeek, because everyone loves doughnuts. There are so many different ways to make them, baked cake doughnuts, baked yeast doughnuts and fried yeast doughnuts. Heck, you can even make a “Cronut” (croissant-doughnut for those of you who have yet to experience this awesome treat).

I chose to do a baked cake doughnut because lately the less mess and time I spend in the kitchen, the better. Baby L&C, or rather, Toddler L&C is in full toddler mode at the moment. She is so full of energy, very attached to Mommy, and wants to get into everything. Cake doughnuts were an easy way to get my doughnut fix, while not worrying about how much time they would take. The batter is simple and the icing is easy.

I wanted a pop of color, so of course I chose pink since Valentine’s Day is right around the corner. Also, these little heart sprinkles are THE cutest! I want to put them on everything!! They were perfect for my Vanilla Bean Doughnuts and I can’t wait to bake something else to be able to use the sprinkles. You, too, can make these adorable doughnuts at home, especially if you go enter for our big #VanillaWeek giveaway! Enjoy!

Vanilla Bean Doughnuts
A Love and Confections original recipe
Click here for a printable recipe
Yield: 22 Doughnuts

Vanilla Bean Doughnut Ingredients:
– 5 tablespoons Unsalted Butter, room temperature
– 1 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 & 3/4 cups Bob’s Red Mill Cake Flour
– 1 & 1/2 teaspoon Baking Powder
– 1/4 teaspoon Baking Soda
– 1/4 teaspoon Salt
– 2 Eggs, room temperature
– 1 teaspoon Nielsen-Massey Vanilla Extract
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste
– 1/4 cup Vegetable Oil
– 3/4 cup Whole Milk

Vanilla Bean Doughnut Directions:
1. Heat oven to 375F and with baking spray, lightly coat 2 doughnut pans and set aside.
2. With your stand mixer, beat the Butter and Sugar until light and fluffy. While the butter is beating, Sift together the Cake Flour, Baking Powder, Baking Soda, and Salt, and set aside.
3. Scrape down the sides of the bowl with butter. While on low, add in the Eggs one at a time as well as the Vanilla Extract and Vanilla Bean Paste.
4. Alternate adding the dry ingredients and the wet ingredients beginning and ending with the flour mixture. Scrape down the sides of the bowl to insure everything is mixed.
5. Fill a piping bag with half the batter. Pipe the mixture into the doughnut pans, about 1/2 way full. Bake for 9-11 minutes, or until the doughnut is lightly golden and cooked throughout. Let them cool in the pan for a few minutes then turn out onto a rack to cool completely. Ice doughnuts when completely cool. Store in an airtight container for up to 2 days.

Vanilla Icing Ingredients:
– 2 cups Dixie Crystal’s Confectioners’ Sugar
– 1 teaspoon Nielsen-Massey Tahitian Vanilla Extract
– 2-4 tablespoons Whole Milk
– 2-4 drops of Neon Pink Food Coloring
– Sprinkles, optional

Vanilla Icing Directions:
1. In a medium bowl, add the Confectioners’ Sugar, Vanilla Extract and 1 tablespoon of Milk. Whisk to combine. Add milk, 1 tablespoon at a time, until you have reached a good consistency. Add in the Food Coloring, blend, and using a spoon, drizzle onto cooled doughnuts. Garnish with sprinkles and enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Kahlua Vanilla Cream Soda from Frugal Foodie Mama.

Sparkling Tahitian Vanilla Cupcakes from Pineapple and Coconut.

Raspberry Vanilla Vinaigrette from It’s Yummi
Vanilla Bean Doughnuts from Love and Confections
Vanilla Bean Mascarpone Cheesecake from {i love} my disorganized life

Vanilla Bean Tiramisu #VanillaWeek

February 4, 2015

Vanilla Bean Tiramisu is a decadent, rich and creamy dessert, made with homemade ladyfingers, whipped eggs, sugar, coffee, liqueur and mascarpone. It’s sinful and sweet all in one bite!

Vanilla Bean Tiramisu from LoveandConfections.com

Welcome to day 3 of #VanillaWeek! I hope you enjoyed the Vanilla Bean Ladyfingers yesterday and the Vanilla Bean Macarons from Monday. Those Ladyfingers are the key to this delicious recipe today! Check out my intro blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Mr. L&C is quite popular at his work when I am recipe testing. Since I have so many different desserts, pastries and other goodies I make I often give a lot of it away. His coworkers gladly accept my treats and I love hearing their feedback. This Tiramisu, however, did not make its way to the office. There are very few times when Mr. L&C claims a dessert all for us, and this is one of them. He said, “we’re not sharing this, it’s too good,” and I agree with him.

Vanilla Bean Tiramisu is light and rich, flavorful but not too forceful – it is the perfect dessert. I absolutely love Homemade Ladyfingers and they are the key to this dish. These delicate little cookies ever so gently soak up a coffee and liqueur mixture that is just right, and are layered between creamy, rich and smooth layers of mascarpone, sugar and whipped eggs.

The literal translation for Tiramisu is “pick me up” or “lift me up”. Like many different dishes and desserts, there are lots of speculation as to their origin. Tiramisu’s origin is claimed by many different restaurants and chefs in various regions on Italy. My favorite legend, by far, is the raciest – that it was created in a brothel for patrons that needed an energy boost after certain “activities“. Some foods really have a fun history, but back to the Tiramisu. Anyway you look at it, this dish is sure to be a hit in your family and they will be begging you for seconds. Also, don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean Tiramisu
A Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Tiramisu Ingredients:
– 6 large Egg Yolks
– 1 cup Dixie Crystals Extra Fine Granulated Sugar
– 8 ounce tub of Mascarpone, room temperature
– 2 tablespoons Nielsen-Massey Vanilla Bean Paste
– 1 & 1/5 cups Heavy Cream
– 2 tablespoons Dixie Crystals Confectioners’ Sugar
– 1/2 cup strong brewed Coffee or Espresso
– 2 tablespoons Coffee Liqueur
– 26-30 Homemade Ladyfingers, plus more if you are doing individual servings
– Cocoa Powder for dusting

Vanilla Bean Tiramisu Directions:
I used an 8×8 glass baking dish for my tiramisu, plus I had enough of the mixture left over to do two individual servings. This dessert needs to sit in the refrigerator preferably overnight, so plan accordingly.
1. Create a double boiler by heating a small pot of water to boiling, making sure that the water cannot touch the bottom of a medium bowl. Turn the heat down to medium. In the bowl, whisk the Egg Yolks and Sugar together over the double boiler for 7-10 minutes, until the mixture is thoroughly warm and the eggs are light and lemon yellow.
2. Strain the mixture into the bowl of your stand mixer, to insure no cooked egg pieces are in the final dessert. Whisk the egg mixture on high for another 5 minutes. While on a low speed, add the Mascarpone and Vanilla Bean Paste and whip until combined. Set aside.
3. In a clean bowl, whip the Heavy Cream and Confectioners’ Sugar together until stiff peaks form, being careful not to over-mix. Gently fold the whipped cream into the egg mixture.
4. In a small flat dish, mix the Coffee and Coffee Liqueur. Create a mini assembly line with the Ladyfingers, coffee and baking dish. Working quickly, dip each Ladyfinger into the coffee on both sides and line on the bottom of the baking dish until the entire bottom is covered. Spoon about half of the Mascarpone filling and smooth it over the Ladyfingers with an offset spatula – making sure the layer does not go above halfway up the dish. Repeat the Ladyfinger layer and another layer of Mascarpone filling, making sure not to go above the lip of the dish. I generally leave a little bit of space so my plastic wrap does not touch the filling. Cover the dish tightly with plastic wrap and refrigerate a minimum of 8 hours, preferably longer.
5. Before serving, dust the top with Cocoa Powder. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Cranberry & Pistachio Pudding Cookies from Take A Bite Out of Boca.
Strawberry Vanilla Smoothies from Life Tastes Good.
Toasted Quinoa Chocolate Bark from Hip Foodie Mom.
Vanilla Bean Panna Cotta from That Skinny Chick Can Bake.
Vanilla Bean Tiramisu from Love and Confections.
Vanilla Butter Shrimp Roll from Taste Cook Sip.

Vanilla Bean Ladyfingers #VanillaWeek

February 3, 2015

Homemade Vanilla Bean Ladyfingers are such a treat – perfect pillowy bites that have just the right amount of sweetness and crunch. They are great on their own or in your favorite layered dessert.

Vanilla Bean Ladyfingers from LoveandConfections.com

Welcome to day 2 of #VanillaWeek! I hope you liked my Vanilla Bean Macarons from yesterday. Check out my intro blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

When you make these homemade Vanilla Bean Ladyfingers and take your first bite, don’t be alarmed if Angels start singing around you – these cookies are divine! They are soft and not overly sweet, unlike the store-bought ones that are a bit too crisp and sugary for my taste. Surprisingly, Ladyfingers are extremely easy to make and once you have had them, you will probably never go back to store-bought again.

I could just snack on these cookies as is. They make the perfect little treat for an afternoon snack. They fit right in at a tea party and can be the perfect accompaniment for a cup of coffee in the evening. Even Baby L&C likes them. She is learning to “bite” pieces off of larger pieces of food, and these cookies were a good little sweet that she can easily chew.

Ladyfingers are mostly known as being part of a delicious layer in tiramisus, trifles or charlottes. This recipe makes a large batch, and when wrapped properly, you can freeze them for a little while if you don’t want to make something with them right away. I hope you enjoy these homemade Vanilla Bean Ladyfingers and don’t forget to enter the #VanillaWeek giveaway!

Vanilla Bean Ladyfingers
A Love and Confection original recipe
Click here for a printable recipe
Yield: approximately 60-65 cookies

Vanilla Bean Ladyfinger Ingredients:
– 5 Large Eggs, divided and room temperature
– 1/2 cup Dixie Crystals Extra Fine Granulated Sugar, divided
– 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
– 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
– 2/3 cup Bob’s Red Mill Cake Flour
– 1/8 teaspoon Salt
– 1/4 teaspoon Cream of Tartar
– Dixie Crystals Confectioners’ Sugar for dusting

Vanilla Bean Ladyfinger Directions:
1. Heat oven to 375F. Prepare multiple sheet pans with parchment paper. If necessary, you can draw sets of guidelines 4 inches wide, horizontally on parchment paper. Remember to turn the parchment paper over so the batter does not touch the markings.
2.In the bowl of your stand mixer, combine the Egg Yolks and 1/4 cup of Granulated Sugar. Whip until the mixture becomes pale, lemon yellow, thickens and falls back into the bowl in ribbons. Add in the Vanilla Extract, Vanilla Bean Paste, Cake Flour and Salt and gently mix until just combined. Place batter into a large bowl and set aside. Clean the mixing bowl thoroughly for the egg whites.
3. In the clean bowl of your stand mixer, whisk together the Egg Whites and Cream of Tartar until foamy. Using the whip attachment, whip the egg whites on medium until soft peaks form. Slowly add in the 1/4 cup Granulated Sugar and whip on high until the whites are glossy and have stiff peaks.
4. Take 1/4 of the whipped whites and “sacrifice” it by mixing it into the batter to lighten it. Gently fold in the rest of the Egg Whites, making sure not to deflate the batter. Prepare a piping bag with a large circular tip and transfer the batter into it. Pipe 4 inch long and 3/4-1 inch wide ladyfingers, leaving some room in between. Sift Confectioners’ Sugar over the piped ladyfingers.
5. Bake for 9-12 minutes, until just golden brown. Cool on the sheet tray before removing with a palette knife. Ladyfingers are best eaten the day they are made. You can store ladyfingers in an airtight sealed container in the freezer.

Until next time,
LOVE & CONFECTIONS!

Don’t forget to visit the other #VanillaWeek Bloggers today:

Creme Brulee with a Chocolate Ganache Bottom from Big Bear’s Wife

Vanilla Bean Grapefruit Curd from Cupcakes & Kale Chips

Vanilla Macarons #VanillaWeek

February 2, 2015

Vanilla Bean Macarons are delicate, crispy and sandwiched together with an easy and delicious Whipped Vanilla Bean White Chocolate Ganache.

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache from Love and Confections

It’s officially #VanillaWeek! I am so excited for day 1 of our week-long event. Check out my intro blog post with all the details for the giveaway!. The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to each of their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes! Also, don’t forget to enter for our big #VanillaWeek giveaway!

I love macarons! Yes, the little cookies with a single “o”, not the sweet coconut concoctions your grandmother makes. These little French treats are gloriously delicious and packed with so much flavor in a few small bites. The flavor combinations are endless, as are the fillings.

I chose to go with some simple Vanilla Bean Macarons and Vanilla Bean Chocolate Macarons. These little beauties can cost upwards of $2 per cookie in some patisseries and boutiques, so it’s more cost efficient to make them at home. Even though there are a million different recipes online, as well as techniques, photos and videos on how to make them, they can be fickle little beasts. If the conditions aren’t right, the measurements are just a bit off, or the pastry chef happens to be sick, while taking care of her sick yet constantly moving, just-learned-how-to-climb-the-stairs toddler in a house without a baby gate that fits the stairway, then you might get a failed batch and want to go cry in the corner of your pantry. Not that I would know anything about the latter…

I have had my fair share of macaron flops, these beauties included. Half of my batches came out good, the other half didn’t. It’s a hazard of baking macarons – sometimes they won’t come out smooth and with perfect little feet. Sometimes they will be cracked or hollow or have sharpie marker ink on the bottoms because you had “mommy-brain” and forgot to turn the parchment paper over before piping. Yeah, that happened.

Luckily with the Macaron Silpat Mat, most of my batches didn’t have to worry about getting inked up. This mat fits my jelly roll pan perfectly and has easy guidelines for piping. It is definitely something I am going to take full advantage of when making macarons in the future. Don’t forget to enter the giveaway!

Vanilla Bean Macarons with Whipped Vanilla Bean White Chocolate Ganache
Macaron adapted from Martha Stewart
Whipped Vanilla Bean White Chocolate Ganache a Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Macarons Ingredients:
– 1 cup Dixie Crystals Confectioners’ Sugar (117 grams)
– 2/3 cup Almond Flour (71 grams)
– 2 large Egg Whites, room temperaturer (80 grams)
– 1/4 cup Dixie Crystals Super Fine Granulated Sugar (53 grams)
– 3 tablespoons Cocoa Powder, for chocolate macarons only

Vanilla Bean Macarons Directions:
1. Sift together the Confectioners’ Sugar and Almond Flour, discarding any large pieces left over. Repeat again and set aside. If making chocolate macarons, add the cocoa powder while sifting.
2. Heat oven to 375F. Place parchment or macaron mat on cookie sheets.
3. In the bowl of your stand mixer, combine the Egg Whites and Granulated Sugar and whisk by hand until frothy and combined. Using the whip attachment, gently increase the speed until stiff, glossy peaks are formed.
4. Add the dry ingredients into the meringue and gently fold to combine. The macaron batter should take about 35-40 strokes and flow like lava when ready.
5. Prepare a piping bag with a medium round tip and fill it with the macaron batter. Pipe batter into 1/2 to 3/4 inch rounds, about an inch apart, with the tip about 1/2 an inch from the baking mat while piping. Tap the tray onto the counter 2-3 times to get any air bubbles out. Let the macarons rest for about 30 minutes or until their shell is slightly firm to the touch.
6. Bake one sheet at a time for 10-12 minutes. Once done, let them cool completely before taking off the mat. Store in a container and refrigerate or freeze.

Whipped Vanilla Bean White Chocolate Ganache Ingredients:
– 6 ounces White Chocolate
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste
– 6 ounces Heavy Cream

Whipped Vanilla Bean White Chocolate Ganache Directions:
1. Chop the Chocolate into small pieces and place in a medium bowl. Add the Vanilla Bean Paste.
2. In a small saucepan, heat the Heavy Cream until it just starts to boil, whisking periodically. Make sure you do not walk away from the cream while it is on the stove, as it can boil over in an instant.
3. Pour the Heavy Cream over the Chocolate and let it sit for 2 minutes. Whisk the mixture together until all the Chocolate is melted and the mixture is smooth. Let it sit and come to room temperature, then cover with plastic wrap and refrigerate a minimum of 3 hours and up to overnight.
4. After thoroughly chilled, place the ganache into your stand mixer bowl and with the whip attachment, whip it until it is light and fluffy. Place in a piping bag with either a round or star tip and pipe onto half of the macarons. Sandwich them together and serve.

Here are more #VanillaWeek Blogger recipes:

Berry Vanilla and Yogurt Loaf Cake from Take A Bite Out of Boca.
Vanilla Glazed Cinnamon Raisin Biscuits from Frugal Foodie Mama.
I Love You Strawberry Cake from Hip Foodie Mom.
Slow Cooker Cinnamon Roll Casserole from It’s Yummi.
Strawberry Vanilla Cream Pie from That Skinny Chick Can Bake.
Vanilla Balsamic Roast Chicken Thighs from Pineapple and Coconuts.
Vanilla Bean Cheesecake No-Churn Ice Cream from Cupcakes & Kale Chips.
Vanilla Bean Cream Puffs from Taste Cook Sip.
Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life.
Vanilla Cinnamon Candied Pecans from Big Bear’s Wife.
Vanilla Macarons from Love and Confections.
White Chocolate Dipped Snickerdoodles from Life Tastes Good.

Until next time,
LOVE & CONFECTIONS!

Welcome to #VanillaWeek and a #Giveaway

February 2, 2015

It’s officially #VanillaWeek! I am so excited about this week-long event. While I love red velvet and chocolate, which are everywhere this time of year, I decided to host a week-long event celebrating one of my favorite flavors – vanilla. The #VanillaWeek Bloggers and I have come together with some amazing vanilla recipes. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes! Also, don’t forget to enter below for our big #VanillaWeek giveaway!

Now, onto the prizes… we will be giving away 3 prize packs including items from each of the sponsors below.

Nielsen-Massey has been crafting world-class vanillas and flavors since 1907. It is still a family owned business today and focuses on quality and its customers. Nielsen-Massey uses a cold extraction process for making its vanillas, which preserves more than 300 distinctive flavor compounds present in vanilla beans. Nielsen-Massey product can be purchased at Williams-Sonoma and all of their products are gluten-free, allergen-free, GMO-free and Kosher. Nielsen-Massey also has a line of organic vanillas available as well. Nielsen-Massey is generously giving a bottle of Madagascar Bourbon Vanilla Bean Extract, Madagascar Bourbon Vanilla Bean Paste and Tahitian Pure Vanilla Extract for each of the prize packs.

Bob’s Red Mill does not rush quality, and that sets them apart from other companies. Bob’s Red Mill is providing Super Fine Cake Flour and Sparkling Sugar for each of the three prize packages. The Cake Flour is carefully milled and sifted to fine texture and is never cut with cornstarch, like other brands. This Cake Flour is ideal for all kinds of cakes, cupcakes, pancakes, biscuits and pie crusts. The Sparkling sugar is perfect as a topping for all your baked goods. It is a large cane sugar crystal that has a great sparkle. It can also by easily dyed with your favorite food coloring to create a festive topping.

Silpat is the original non-stick baking mat since 1965. Silpat products never need greasing and replace parchment paper, which saves time, money and reduces waste. They are perfect for sticky materials including batter, caramels, doughs and everything in between. Silpat has baking mats that include jelly roll pan size, macaron mat, cookie mat, and pretzel mat, among other types. Silpat will be providing a baking mat for each of the prize packs

Dixie Crystals is synonymous with high quality sugar products that are all natural and non-GMO. Dixie Crystals products are not just for adults in the kitchen. In addition to having edible art projects, kid craft ideas, sugar scrubs, sweet science experiments, and homemade gifts available on their website, they just launched a new cookbook too. The 2015 edition of My First Cookbook has 28 easy and delicious kid-friendly recipes designed for children 6-12. They even have a sugar craft section in the cookbook that helps teach concepts like science, chemistry and math.

Quirk Books is generously providing a copy of Shauna Sever’s Pure Vanilla cookbook for each of the prize packages. Pure Vanilla shares a history of vanilla from orchid to extract and information on the different varieties and flavors of vanilla. It also contains recipes for cakes, cookies, custards and creams. Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, Vanilla Bean Meringue Kisses and Sea Salt Caramels, Homemade Vanilla Extract, Vanilla Sugar and Vanilla-Infused Liquors are just a sampling of the recipes available in the book.

a Rafflecopter giveaway

Disclosure: The #VanillaWeek Bloggers have received product and/or samples from the sponsor companies. All opinions are our own. This giveaway is open to residents of the United States only, age 18 & older. The #VanillaWeek Prize Pack giveaway runs from Monday, February 2, 2015 at 12:00a EST through Saturday, February 7, 2015 at 11:59p EST. This promotion is in no way sponsored, endorsed or administered by or associated with Pinterest, Facebook, Intagram, or Twitter. You are providing your information to Love and Confections and not to anyone else. The information you provide will only be used for giveaway administration purposes and we will not share this information with anyone except to announce the names of winners. All entries for the winners will be checked and verified. Winners will be announced on or about February 8th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond within that time a new winner will be chosen. Prizes are provided by Nielsen-Massey, Bob’s Red Mill, Dixie Crystals, Silpat and Quirk Books. By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. Three winners will be selected. The prize packages will be sent directly from the giveaway sponsors. #VanillaWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Clearwater Beach Uncorked 2015

January 25, 2015

Grab your sandals and head to Clearwater Beach on February 7th & 8th for the

4th annual Clearwater Beach Uncorked – a Food and Wine Adventure!

Clearwater Beach Uncorked is less than two weeks away. This delectable food, wine, spirits and beer event takes place at the elegant Hyatt Regency Clearwater Beach Resort and Spa. The Hyatt boasts great Gulf views and luxurious suites – truly a perfect setting for the event. Clearwater Beach Uncorked takes place February 7th and 8th, from 1pm-5pm each day.

The event title sponsors are Brighthouse Networks, Publix, Hyatt Regency Clearwater Beach Resort and Spa, and the City of Clearwater. Some restaurants that will be represented are Shor American Seafood and Grill, Armiani’s, Ocean Flame, Crabby Bill’s and Datz and it sounds there there will be some fabulous food. Over 100 wines from around the world will be available for tasting, as well as craft beer and micro-brews. Sea Dog Brewing Company, Chateau Ste. Michelle, Keel and Curley Winery, and the Blue Point Brewing company are just a few of the wine and beer sponsors that will be showcased.

Also, a portion of the proceeds benefit the USF Sarasota-Manatee College of Hospitality & Technological Leadership.

Tickets are going fast, so grab your ticket here! Cheers and see you there!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am being provided a media pass for the Clearwater Beach Uncorked 2015. All opinions are my own. Photos from Clearwaterbeachuncorked.com.

Meyer Lemon Cake with Meyer Lemon Glaze

January 21, 2015

Meyer Lemon Cake with Lemon Glaze is a lemon-lovers’ dream.

Tart, sweet and the perfect flavorful bite!

Meyer Lemon Cake with Meyer Lemon Glaze from Love and Confections

I love Meyer Lemons. They aren’t as tart as regular lemons, and they have such a great vibrant color. I await this time of year, when Meyer Lemons come into season and the stores start to carry these golden beauties. I sometimes get so excited I buy a little more than I should. 24 beautiful Meyer Lemons came home with me last weekend and I have been baking and cooking with them almost every day.

Today’s Meyer Lemon Cake was the first baked goodie I made. I also created a Meyer Lemon Pound Cake and Meyer Lemon Breakfast Parfait which will be up on the blog soon. I have used the zest, juice and lemon slices in almost everything this past week! The tart and sweet combination from these lemons makes me wish their season never ended and that I could use them year-round.

I decided to try this cake from Averie Cooks. I followed her recipe and directions almost exactly how she wrote it – I used Meyer Lemons instead of regular ones and added some extra zest, just to see how it turned out when I made it. The cake turned out delicious, but I am not a fan of her procedure at all. I don’t like how she uses foil for the cake. The glaze also ran over the sides and basically pooled around he cake. Next time I make it, I will probably do a different method, make my glaze a bit thicker and pour it once the cake is on a plate or stand. Other than that it was a good cake with some great lemon flavor.

Meyer Lemon Cake with Meyer Lemon Glaze
Slightly adapted from Averie Cooks
Click here for a printable recipe

Meyer Lemon Cake Ingredients:
– 1/2 cup Lemon Milk
– 1 & 1/4 cups All Purpose Flour
– 3/4 cup Granulated Sugar
– 2 teaspoons Baking Powder
– 1/4 teaspoon Salt
– 2 tablespoons Meyer Lemon Zest
– 1 Large Egg
-1/3 cup Sour Cream
– 1/4 cup Meyer Lemon Juice plus 1 teaspoon for Lemon Milk
– 3 tablespoons Vegetable Oil
-1 teaspoon Vanilla Bean Paste

Meyer Lemon Cake Directions:
1. Heat oven to 350F and line an 8×8 baking pan with foil, then spray with baking spray.
2. In a measuring cup or small bowl, mix together 1/2 cup Milk and 1 teaspoon Meyer Lemon Juice and set aside.
3. In a medium bowl, whisk together the Flour, Sugar, Baking Powder and Salt. In a separate bowl, whisk together the Meyer Lemon Zest, Egg, Sour Cream, Meyer Lemon Juice, Vegetable Oil and Vanilla Bean Past. Add the we mixture into the dry mixture and combine with a spatula.
4. Pour into baking dish and bake for 25-30 minutes or until the cake springs back when slightly touched and a toothpick inserted into the center comes out clean.
5. Let the cake cook in its pan while making the glaze.

Lemon Glaze Ingredients:
– 2 cups Confectioners’ Sugar
– 1/3 cup Meyer Lemon Juice
– 2 tablespoons Meyer Lemon Zest

Lemon Glaze Directions:
1. In a medium bowl, combine the Confectioners’ Sugar, Lemon Juice and 1 tablespoon of the Meyer Lemon Zest. Pour glaze over cake and smooth with a spatula. Sprinkle the remaining Meyer Lemon Zest on top and let the cake cool completely before removing from the pan, minimum 2-8 hours.

Until next time,
LOVE & CONFECTIONS!

Candy Bar Chocolate Coconut Bundt Cake for #BundtBakers

January 15, 2015

In my Candy Bar Chocolate Coconut Bundt Cake, moist and rich chocolate combines with sweet coconut that is reminiscent of a popular candy bar.

I am hosting this month’s Bundt Bakers. Coconut and I have a love-hate relationship. I have always been back and forth on coconut. Sometimes I will eat it when it’s fried on shrimp, sometimes not. So why choose coconut for the theme? Because there are so many ways to use it: shredded coconut, coconut milk, coconut sugar, coconut oil.

Even though I don’t like it all the time, I have very fond memories with coconut. One of my first experiences I remember with coconut was at our house in Miami. We had some coconut palms and whenever one fell, my Dad would let us try and crack it open. Some of you might know how hard that can be, but a determined 10-year-old and her 6-year-old little sister thought they were no match for the coconuts. We would bang them and drop them on the driveway for hours – now that I think about it, he might have given it to preoccupy us at the time – makes sense now. Anyway, we would try and try and he eventually ended up cracking it open for us.

We jumped with excitement as the shell cracked and little by little the coconut water started to leak out and the white flesh appeared. We tried some coconut because we had worked our little hearts out to break the thing open, but didn’t like it too much. Even now I sometimes like them prepared in certain ways and sometimes not, but either way, coconuts give me some great memories of my childhood at home or the beach, trying to break them open with my little Sister and Dad. It’s funny how food can do that. We associate so many memories with food.

I hope you enjoy this cake. I made it for my Dad. It is a very easy, one-bowl recipe – if you’re not using the coconut streusel, but you really should. No coconuts were harmed in the making of this cake. 😉

Candy Bar Chocolate Coconut Bundt Cake
Adapted from Food.com
Click here for a printable recipe

Candy Bar Chocolate Coconut Bundt Cake Ingredients:
– 2/3 cup Cocoa Powder, sifted
– 2 & 1/4 cups All Purpose Flour
– 2 cups Granulated Sugar
– 1 & 1/2 teaspoons Baking Powder
– 1 & 1/2 teaspoons Baking Soda
– 3/4 teaspoon Salt
– 1 & 1/2 teaspoon Espresso Powder
– 1 &1/2 cups warm Water
– 3 large Eggs
– 2 teaspoons Vanilla Extract
– 1 & 1/4 cups Vegetable Oil

Optional Streusel Ingredients:
– 1/2 cup Shredded Coconut
– 1/3 cup Brown Sugar
– 1 tablespoon Cocoa Powder

Candy Bar Chocolate Coconut Bundt Cake Directions:
1. Heat oven to 350F and generously grease a bundt pan with baking spray.
2. In the bowl of your stand mixer or with an electric hand mixer, mix all the cake ingredients on medium speed until well combined. Scrape down the sides as necessary.
3. Make the Streusel by mixing together the Coconut, Brown Sugar and Cocoa Powder in a small bowl with a spoon.
4. Pour 1/3 of the batter into the bundt pan, sprinkle the streusel over that, then cover with the rest of the batter.
5. Bake for 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Let it cool a minimum 15 minutes in the pan before trying to turn out onto a cake plate. Garnish with Chocolate Ganache and Shredded Coconut. Enjoy!

Chocolate Ganache Ingredients:
– 2 ounces Heavy Cream
– 4 ounces Semi-Sweet Baking Chocolate, chopped into small pieces
– Shredded Coconut (optional garnish)
– Chocolate Sprinkles (optional garnish)

Chocolate Ganache Directions:
1. In a small pot, heat the Heavy Cream just until hot and tiny bubble begin to appear. You don’t want to boil it and please don’t ever leave when heavy cream is on the stove as it can boil over and create a mess in seconds.
2. Have the chopped Chocolate in a small bowl and pour the Heavy Cream over it. Let it sit for 5 minutes before touching it. After 5 minutes, whisk to create a creamy ganache.
3. Place chocolate in a piping bag and pipe onto the top of the cake. Garnish with shredded Coconut and Chocolate Sprinkles

Until next time,
LOVE & CONFECTIONS!

Here are today’s Coconut themed Bundt Bakers:
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.