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White Chocolate Blondies

 White Chocolate Blondies with White Chocolate Frosting are a great dessert for a last-minute party invite. You can customize the sprinkles for any occasion too!

If you need a quick dessert recipe, these are your go-to bars. They are simple to make, bake in 30 minutes, and the frosting can be made while the blondies cool. I absolutely love my mini star sprinkles, but who doesn’t love sprinkles. Sprinkles make every baked good better, in my opinion.




This Independence Day, I will be having a barbecue and pool party with the family. Baby L&C will be decked out in her adorable red, white and blue outfit, and of course she has a cute bathing suit and float for the pool. I love grilling outdoors and grilling with family and friends is one of the best parts of Summer. If you need any good grilling recipes for this weekend, check out my friend, Kim’s site – Kiss My Smoke. 

This will be Baby L&C’s first 4th of July. Here’s hoping that the fireworks don’t freak her out. Granted, she can sleep through a lot, but I’m still hoping there aren’t any idiots and/or drunks patriotic party-goers setting off fireworks at our apartment complex at midnight (crossing fingers). 



White Chocolate Blondies with White Chocolate Frosting
a Love and Confection original
Click here for the printable recipe

White Chocolate Blondie Ingredients:
– 2 sticks Unsalted Butter, room temperature
– 6 ounces White Baking Chocolate
– 1 cup Brown Sugar
– 1 cup Granulated Sugar
– 2 large Eggs
– 2 teaspoons Vanilla Extract
– 1 teaspoon Salt
– 2 cups All-Purpose Flour
– 1/4 cup Milk
– 2 tablespoons Sprinkles (optional)

White Chocolate Blondie Directions:
1. Heat the oven to 350°F. Prepare a 9×13 baking pan with parchment paper and baking spray (leaving an overhand so you can get the blondies out easily).
2. In a small saucepan, melt the Butter and White Baking Chocolate until there are no lumps, stirring frequently so it doesn’t burn.
3. In the bowl of your stand mixer or a medium bowl with a hand mixer, add the Butter/Chocolate mixture, Brown Sugar, Granulated Sugar, Eggs, Vanilla Extract and Salt. Blend until combined.
4. Add in the Flour, one cup at a time and the Milk. Mix to combine.
5. Add the Sprinkles and mix by hand with a spatula. Pour into pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in pan for 10 minutes, then using the parchment paper, remove from pan and cool on wire rack. Frost when cool (optional).

White Chocolate Frosting Ingredients:
– 2 ounces White Baking Chocolate
– 3 tablespoons Unsalted Butter, room temperature
– 1 teaspoon Vanilla Extract*
– Pinch of Salt
– 1 cup Powdered Sugar
– 2 tablespoons Heavy Cream
– Sprinkles (optional)

White Chocolate Frosting Directions:
1. Melt White Baking Chocolate in a microwave-safe bowl for 20 second intervals, stirring after each round in the microwave.
2. In a small bowl, mix the White Chocolate, Butter, Vanilla Extract and Salt until combined.
3. Add in the Powdered Sugar, one half cup and a time and mix together – I used a hand mixer for the frosting. Add in Heavy Cream and blend
4. Frost on cool blondies with an offset spatula. Decorate with
* for a whiter frosting, use clear vanilla extract – although it will not be completely white because of the color of butter and white chocolate.



Until next time,
LOVE & CONFECTIONS!


Disclaimer: post contains affiliate links.

Nectarine, Plum and Blueberry Crisp

These are the perfect crisps for fresh fruit from the farmer’s market.

I love going to the farmer’s market on the weekend. It has locally-grown produce, baked goods, fresh kettle corn and other vendors selling jewelry, homemade soaps, and even plants and flowers.

It is located right next to a water park that is a great spot for kids and toddlers to run around and play on hot Summer days. There is a little old couple that sells freshly squeezed lemonade and it is amazing. They squeeze the lemons right in front of you, pour it over ice, add in simple syrup and a cherry on top – perfection!

This crisp is great to throw together with whatever fruit you may have on hand. I love stone fruit, and it is also great with apples and spices. I used some fresh nectarines and plums, and had my frozen blueberries ready and waiting.

Nectarine, Plum and Blueberry Crisp
a Love and Confections original
Click here for printable recipe

Nectarine, Plum and Blueberry Crisp Filling Ingredients:
 – 2 cups Nectarines, diced
 – 3 cups Blueberries
 – 1 cup Plums, diced
 – 2 tablespoons Granulated Sugar
 – 2 tablespoons Brown Sugar
 – 2 tablespoons Corn Starch
 – 1/2 teaspoon Cinnamon
 – 2 teaspoons Lemon Zest
 – 1-2 tablespoons Lemon Juice

Nectarine, Plum and Blueberry Crisp Filling Directions:
1. Heat oven to 375°F. Coat the inside of 4 small souffle ramekins with non-stick spray.
2. Add Nectarines, Blueberries and Plums to a medium bowl.
3. Top with Granulated Sugar, Brown Sugar, Corn Starch, Cinnamon, Lemon Zest and Lemon Juice. Stir to combine.
4. Evenly distribute between the four ramekins and bake for 15 minutes. While it is baking, make the topping.

Nectarine, Plum and Blueberry Crisp Topping Ingredients:
 – 1/4 cup All-Purpose Flour
 – 1/4 cup Brown Sugar
 – 1/4 cup Almond meal
 – Pinch of Salt
 – 4 tablespoons Unsalted Butter, cold and cubed
 – 1/2 cup Oats

Nectarine, Plum and Blueberry Crisp Topping Directions:
1. Place Flour, Brown Sugar, Almond Meal and Salt in a medium bowl.
2. Using a pastry blender, or knives, cut Butter into the flour mixture until it resembles coarse crumbs. With a spoon, stir in the Oats.
3. Put topping on fruit – be careful because the ramekins are hot – and bake an additional 15-20 minutes, or until the fruit mixture starts to bubble and the topping gets golden brown.
4. Let it cool slightly before eating. Best when warm and served with whipped cream or ice cream. Can be stored in the refrigerator for up to 2 days.

Until next time,
LOVE & CONFECTIONS!

You might also like:

Loaded Potato Breakfast Gnocchi #FWCon

 Loaded Potato Breakfast Gnocchi is a new way to enjoy potatoes in the morning. Add eggs and tomato and you will have a great start to your day.

I love cooking with people. Being in the kitchen is more fun when you are doing what you love with family and friends. One of my friends, David, is an awesome cook. We share a love of Alton Brown, kitchen gadgets and all things butter. For this recipe, we bounced ideas off each other and had a few different attempts that were delicious fails.

These gnocchi are fabulous! I love the additions of bacon and cheese – makes it different than a normal gnocchi. I also added heavy cream, an egg and cream cheese to help make it a smooth and light texture. This is also a great base recipe for other add-ins. I have also been brainstorming a cheddar and chive gnocchi, as well as a sweet dessert gnocchi!

This is my entry for the Food and Wine Conference Idaho Potato Recipe Contest. You can get more information about the conference in my Food and Wine Conference blog post as well as a promotional code for a discounted ticket! Gnocchi is a process, but well worth it. If you make this for breakfast it is sure to be a hit.

Loaded Potato Breakfast Gnocchi
a Love and Confection original recipe
Serves 4-6
Click here for the printable recipe

Loaded Potato Breakfast Gnocchi Ingredients:
– 4 medium Idaho Russet Potatoes, approximately 1 lb 2 oz
– 1/2 cup Heavy Cream
– 2 tablespoons Unsalted Butter, plus more for sauteing.
– 2 tablespoons Cream Cheese
– 4 slices prepared Bacon*
– 4 ounces Shredded Cheddar Cheese
– 1 large Egg
– 1/2 teaspoon Salt, plus more for salted boiling water
– 1/4 teaspoon Pepper
– 1/8 teaspoon Onion Powder
– 1 & 1/2 cup plus 2 tablespoons All-Purpose Flour, more if necessary
– Olive Oil
– Fried Eggs and Tomato (optional)

Loaded Potato Breakfast Gnocchi Directions:
1. Put a large pot of water on the stove to boil Potatoes. While it is heating up, peel and dice potatoes into 1 inch cubes. Once water comes to a boil, salt it then cook potatoes until they are fork tender. Strain and place in the bowl of your stand mixer.
2. To the potatoes, add Heavy Cream, Butter and Cream Cheese. Mix until the potatoes are combined and slightly cool. Cut the bacon in half lengthwise, then in small pieces no bigger than 1/4 inch wide. Add to the potatoes along with the Shredded Cheddar Cheese. Once the potatoes are cool, add in the Egg, Salt, Pepper and Onion Powder and mix until combined.
3. Add in 1 cup of Flour, slowly, and mix until combined. Remove the paddle attachment and with a spatula or spoon, mix the remaining flour in by hand. You want the potato mixture to hold together and not be sticky to the touch. More flour can be added if necessary.
4. In batches and on a lightly floured surface, roll out the gnocchi dough to rope about the width of your finger and cut into 3/4 inch pieces.
5. Boil the Gnocchi in a large pot, in two or more batches, until they float. Start heating a large skillet with Butter on medium heat as soon as you put the first batch to boil. Remove the Gnocchi with a slotted spoon and place on a sheet tray with sides that is drizzled a bit of Olive Oil (to prevent sticking).
6. Saute Gnocchi in skillet in batches. Turn over the gnocchi when the first side creates a nice golden brown crust. Serve immediately. Top with Fried Egg (optional).

* I bake my Bacon on a foil-lined sheet pan with sides in a 400°F oven for 15-17 minutes

Follow Idaho Potatoes on Twitter, Facebook, Instagram and Pinterest!

Until next time,
LOVE & CONFECTIONS!

Thai Tea Blondies with Sweetened Condensed Milk Frosting #FWCon

Thai Tea Blondies with Sweetened Condensed Milk Frosting is the perfect dessert for Thai Tea lovers. 

So I had this idea. I wrote a recipe, baked and re-worked it a few times, and this is the result. It was like a little light-bulb turned on above my head. I love those light-bulb moments. Everything in the universe aligns and you have that one brilliant idea. Then I turned to the all powerful Google to see how many millions of people have already had their “Thai Tea Blondie light-bulb moment” but I didn’t find any.

These Blondies embody what I love about Thai Tea. It already smells like a baked good when you brew it. I love the addition of sweetened condensed milk – my little piece of Heaven. Iced. Sweet. Delicious! I especially loved the bright orange color the tea mix gave to the blondies – not what you normally see in a baked good.

I am still tweaking the recipe for thai tea blondies with tea leaves and will post that as soon as I make it perfect. For now, these individual packets of Thai Tea are the next best thing. I love them because if I want a quick drink they are portioned and simple to make.

This is my entry for the Food and Wine Conference Dixie Crystal Brownie Dessert Contest. You can get more information about the conference in my Food and Wine Conference blog post as well as a promotional code for a discounted ticket! 

Thai Tea Blondies with Sweetened Condensed Milk Frosting
a Love and Confections original recipe
Makes 24 squares
Click here for printable recipe

Thai Tea Blondie Ingredients:
 – 2 sticks Unsalted Butter, melted and cooled slightly
 – 1 cup Dixie Crystals Light Brown Sugar
 – 2 large Eggs, room temperature
 – 2 teaspoons Vanilla Extract
 – 2 cups All-Purpose flour
 – 1 teaspoon Salt
 – 4 packet of Instant Thai Tea

Thai Tea Blondie Directions:
1. Heat oven to 350°F. Line a 9×13 baking pan with parchment (leaving some overhang so you can get the blondies out of the pan easily) then spray with baking spray.
2. In either your stand mixer or in a medium bowl with a hand mixer, blend together the melted Butter and Light Brown Sugar.
3. Add in the Eggs one at a time, followed by the Vanilla Extract. Scrape the sides of the bowl to insure everything is mixed.
4. In a small bowl, mix the Flour, Salt and Instant Thai Tea together with a whisk.
5. While the butter mixture is beating on low, add in the flour mixture a 1/2 cup at a time. Once all combined, use a spatula and scrape the sides to make sure everything is combined.
6. Pour into prepared pan and bake for 25-30 minutes, rotating halfway, or until a toothpick stuck into the center comes out clean.
7. Let it cool in the pan for 10 minutes, then using the parchment, lift the blondies out and cool completely on a wire rack before frosting.

Sweetened Condensed Milk Frosting Ingredients:
 – 3 tablespoons Unsalted Butter, room temperature
 – 1 & 1/2 cups Dixie Crystals Powdered Sugar
 – 2-3 ounces Sweetened Condensed Milk
 – a pinch of Salt

Sweetened Condensed Milk Frosting Directions:
 – This frosting makes a thin, sweet layer on top of the blondies. You can increase the powdered sugar to your liking to create a thicker frosting.
1. In a small bowl, with a hand blender, cream the Butter and Powdered Sugar together on a low speed.
2. Add in the Sweetened Condensed Milk. If you use more than 2 ounces, you will have to increase your powdered sugar so it will not be too runny.
3. Add in the Salt and mix until blended. Frost the Blondies with an offset spatula and enjoy!

Follow Dixie Crystals on Twitter, Facebook, Pinterest, and Instagram.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: post contains affiliate links

Guava and Cream Cheese Bundt Cake #BundtBakers

Guava Cake with Cream Cheese Frosting is a great treat for any day of the week!
  

This is my first #BundtBakers entry. I don’t know why I didn’t join earlier, because I really do love bundt cakes. Of course, when I told Mr L&C I was making a bundt cake, he immediately quoted the lines from “My Big Fat Greek Wedding” – “This cake has a whole in it”.

Growing up in Miami, guava pastelitos were everywhere and they were delicious! This cake reminds me of those treats, with the guava center and cream cheese frosting – a match made in heaven. This cake is a bit dense, like a pound cake, and I’m sure I will experiment more with this recipe in the future, but for now it satisfied my pastelito craving.

Guava and Cream Cheese Bundt Cake
adapted from “A Taste of South Florida” cookbook
Click here for printable recipe

Guava Bundt Cake Ingredients:
 – 1 stick Unsalted Butter, room temperature
 – 1 cup Granulated Sugar
 – 2 Eggs, room temperature
 – 2 teaspoons Baking Powder
 – 2 cups All-Purpose Flour
 – 2 teaspoons Vanilla Extract
 – 1/2 cup Heavy Cream
 – 1/2 package Guava Paste, thinly sliced


Guava Bundt Cake Directions:
1. Heat oven to 350°F. Thoroughly coat a bundt pan with baking spray.
2. In the bowl of a stand mixer, cream together the Butter and Sugar, until light and fluffy.
3. Add in Eggs, one at a time, then scrape down the sides of the bowl.
4. While on low, add the Flour, a half cup at a time, followed by the Baking Powder. Scrape the sides of the bowl.
4. Add in the Vanilla Extract and while on low, slowly drizzle in the Heavy Cream.
5. Pour half the batter into the bundt pan. Layer the sliced Guava Paste to cover the batter. Top with remaining batter.
6. Bake for 40-50 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out and continue to cool completely on a wire rack before frosing.

Cream Cheese Frosting Ingredients:
 – 4 ounces Cream Cheese, room temperature
 – 3 tablespoons Unsalted Butter, room temperature
 – pinch of Salt
 – 1 teaspoon Vanilla Extract
 – 2 cups Powdered Sugar
 – 3-4 tablespoons Heavy Cream

Cream Cheese Frosting Directions:
1. In the bowl of a stand mixer, or with a hand mixer, cream together the Cream Cheese, Butter and Salt. After every step, crape the sides of the bowl to make sure everything is incorporated.
2. Add in the Vanilla Extract and blend together.
3. With the mixer on low, add in the Powdered Sugar a half-cup at a time. Scrape down the sides of the bowl
4. Add in the Heavy Cream, one tablespoon at a time, mixing until desired consistency
5. Pour over cooled cake and enjoy!

Until next time
LOVE & CONFECTIONS!


BundtBakers



A big thanks to Lauren from From Gate to Plate for hosting this month. Check out all the Tropical Bundts below:


Interested in learning more about us?? #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.

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Citrus Chiffon Bundt Cake

Coffee Chiffon Bundt Cake

Chocolate Chip Zucchini Muffins

 Chocolate Chip Zucchini Muffins are the perfect way to get your veggies and have chocolate for breakfast!

There is nothing like a warm muffin right out of the oven. Seriously. It’s almost too hot to handle but I do it anyway – and I hope I’m not the only one. As soon as it isn’t lava flow hot, I grab one off the cooling rack and take a big bite.

If I happen to have the will power to let these muffins cool a bit, I usually cut them in half and add a small bit of butter. Butter melting on a hot muffin is mesmerizing. It slowly creeps into all those delicious nooks and crannies; pooling and moistening the muffin. If you’re feeling adventurous – which you should be with muffins, of course – spread on some whipped cream cheese… oh my heaven, it’s gloriously good.

Now that I hopefully have you salivating, this recipe should definitely be the next one you make. I can’t tell you where it came from or who gave it to who, but my family has been making this for years and I absolutely love it.

Chocolate Chip Zucchini Muffins
adapted from a Love and Confection family recipe
yield 14 muffins
Click here for the printable version!

Chocolate Chip Zucchini Muffin Ingredients:
 – 2 large Eggs
 – 1/2 cup Vegetable Oil
 – 1 cup Granulated Sugar
 – 1 & 1/2 cups All Purpose Flour
 – 1/2 teaspoon Salt
 – 1/2 teaspoon Baking Soda
 – 1 & 1/2 teaspoons Baking Powder
 – 1 tablespoon ground Cinnamon
 – 1 teaspoon Vanilla Extract
 – 1 cup Zucchini, grated and drained
 – 3/4 cups Chocolate Chips

Chocolate Chip Zucchini Muffin Directions:
1. Heat oven to 325°F and line muffin tins with baking cups.
2. In the bowl of your stand mixer, or in a medium bowl with a hand mixer, beat the Eggs for 1 minute.
3. Add in the Vegetable Oil and Granulated Sugar. Beat until well combined.
4. Add in Flour, Salt, Baking Soda, Baking Powder and Cinnamon. Beat on low until all the dry ingredients are incorporated. Scrape down the sides of the bowl to insure everything is mixed together well.
5. Add in the Vanilla Extract and grated Zucchini. Mix briefly, just to combine. By hand, stir in the Chocolate Chips.
6. With a 1/4 cup scoop, evenly distribute the batter into the muffin cups. Bake for 25-30 minutes, until golden brown, the top springs back when touched and a toothpick inserted into the muffin comes out clean.
7. Cool on a wire rack. Can be stored in an airtight container for up to 3 days, or once room temperature, frozen in an airtight container for up to 2 weeks.

Until next time,
LOVE & CONFECTIONS!

How to Freeze Blueberries

  When you have a bunch of Blueberries, freeze them so you always have some on hand.

I recently went Blueberry picking. I go every year and I love it. There is nothing like a freshly picked blueberry, but when I pick at least 5 lbs at a time, I need a good way to store all those blue beauties. I went picking the second weekend of our season, so some of the bushes weren’t completely ripe yet – that didn’t deter me, because we still left with a huge amount.

To freeze blueberries, there are basically 2 different schools of thought: washing before freezing or washing after thawing. I always wash my blueberries before I freeze them, mainly because I just take them straight from the freezer and put them right into a recipe. Some people think that washing before freezing results in a tough skin, but I really don’t notice a difference.

How to Freeze Blueberries
1. Sort through Blueberries, picking out any stems or berries that are not good.
2. Thoroughly rinse your Blueberries. I generally do this in batches because there are so many.
3. Place Blueberries on a sheet tray with sides (jelly roll pan) lined with paper towels.
4. Let the Blueberries dry completely. Remove the paper towels.
5. Place the tray in your freezer for a minimum 4 hours.
6. Once the Blueberries are completely frozen, place them in a freezer-safe plastic bag that is labeled with the date. You can also measure/weigh out how many Blueberries are in each bag to make it easier for future recipes.


Even Gracie had fun Blueberry picking!

Until next time

LOVE & CONFECTIONS!

Red Velvet Sugar Cookies

 Red Velvet Sugar Cookies are perfect for any occasion or for a regular afternoon snack!

Yesterday was my little sister’s 26th birthday. Since she lives a few states away I was not able to celebrate with her. She loves anything red velvet, so even though she couldn’t actually eat these, I made her some cookies – then I enjoyed them in her honor. I mean, it was a total sacrifice, right. Here is your official welcome into your late twenties, KB. Hope you had an amazing day!

These Red Velvet Sugar Cookies are pretty easy to make, you just have to plan ahead a bit, because they need time to rest in the refrigerator. I have to admit, I did have one warm right out of the oven and I just loved how moist and deliciously chocolate it is.

Red Velvet Sugar Cookies
adapted from Cooking Classy
yield 25 cookies
Click here for printable recipe

Red Velvet Sugar Cookie Ingredients:
– 2 & ¼ cup All Purpose Flour
– 3 tablespoons Dark Cocoa Powder*
– 2 teaspoons Cornstarch
– 1 & ½ teaspoon Baking Powder
– ½ teaspoon Salt
– ½ cup Unsalted Butter, room temperature
– ¼ cup Shortening
– 1 cup Granulated Sugar
– 2 large Eggs, room temperature
– 2 teaspoons Vanilla Extract
– 1 teaspoon Lemon Juice
– 2 teaspoons liquid Red Food Coloring

Red Velvet Sugar Cookie Directions:
1. In a medium bowl, whisk the Flour, Cocoa Powder, Cornstarch, Baking Powder and Salt together ensuring there are no clumps. Set aside
2. In a stand mixer, beat the Butter, Shortening and Granulated Sugar on medium-high until light and fluffy. Scrape the sides of the bowl to insure everything is combined.
3. Crack Eggs and on medium speed, add one in at a time, followed by the Vanilla Extract, and Lemon Juice. Scrape the sides of the bowl to insure everything is combined. On low, add in the Red Food Coloring.
4. While still on low, add the dry ingredients, ½ cup at a time. Once combined, scrape the sides of the bowl once more. The mixture needs to be refrigerated before baking. Either keep it in the same mixing bowl, or transfer to another bowl, cover with plastic wrap and refrigerate for about 2 hours.
5. Heat oven to 375°F. Using a 2 tablespoon ice cream/cookie scoop, place them on cookie sheets prepared with cooking spray. Bake for 10 minutes. Cool for 2 minutes on the tray, then transfer to a rack to cool completely. Do not frost cookies while still warm. Once frosted, can be stored at room temperature for 3 days.

Cream Cheese Frosting Ingredients:
– 4 ounces Cream Cheese, room temperature
– ¼ cup Unsalted Butter, room temperature
– Pinch of Salt
– 1 teaspoon Vanilla Extract**
– 2 & ½ to 3 cups Powdered Sugar

Cream Cheese Frosting Directions:
1. In the bowl of a stand mixer, beat the Cream Cheese and Butter until light and fluffy. Add in the Vanilla Extract. Scrape the sides of the bowl to make sure everything is thoroughly mixed.
2. On low, add Powdered Sugar, ½ cup at a time. The amount depends on how sweet and thick you want your frosting.
3. Once the cookies are completely cool, frost with an offset spatula. You can leave plain or use sprinkles to jazz it up. Enjoy

* I only had Dark Cocoa Powder in the house when I made these. I would recommend using a lighter cocoa, so the red coloring really shows.
** For a brighter frosting, you can use Clear Vanilla Extract or even add in White Food Coloring.

Until next time,
LOVE & CONFECTIONS!

Zucchini Walnut Bread


  Moist and delicious, this Zucchini Walnut Bread is sure to quickly become a family favorite!



 I never used to like zucchinis. I’m not sure why, but the green vegetable and I did not get along. A few years back, I was feeling adventurous and tried a piece of my Mom’s Zucchini Bread. Where have you been all my life? Right under my nose, of course!

Turns out, I love zucchini bread. Not only that, but now I love zucchini as well. I cook with it so much and usually have a few of them on hand to make with dinner. It is a great vegetable to roast, saute, fry and especially bake with.

When I make this break I usually double the recipe. Once the Zucchini Bread is cool, I slice up one loaf and individually bag it and freeze it. This bread is perfect for a quick breakfast while taking care of a 6-month old. I place the bag either in the refrigerator or on the counter overnight to let it thaw. In the morning, I toast it slightly and spread on some cream cheese. The tang of the cream cheese mixed with the sweetness of the warm bread is heavenly – a total winner!

Also, I just added a feature to Love and Confections with a link to the printable recipe – yay! Enjoy!

Zucchini Walnut Bread
adapted from a Love and Confection family recipe
yield 1 loaf
Zucchini Walnut Bread – 2 large Eggs
 – 1/2 cup Vegetable Oil
 – 1 cup Granulated Sugar
 – 1 & 1/2 cups All Purpose Flour
 – 1/2 teaspoon Salt
 – 1/2 teaspoon Baking Soda
 – 1 & 1/2 teaspoons Baking Powder
 – 1 tablespoon ground Cinnamon
 – 1 teaspoon Vanilla Extract
 – 1 cup Zucchini, grated and drained
 – 1 cup Walnuts, chopped
Zucchini Walnut Bread
1. Heat oven to 325°F and grease and flour a loaf pan.
2. In the bowl of your stand mixer, or in a medium bowl with a hand mixer, beat the Eggs for 1 minute.
3. Add in the Vegetable Oil and Granulated Sugar. Beat until well combined.
4. Add in Flour, Salt, Baking Soda, Baking Powder and Cinnamon. Beat on low until all the dry ingredients are incorporated. Scrape down the sides of the bowl to insure everything is mixed together well.
5. Add in the Vanilla Extract and grated Zucchini. Mix briefly, just to combine. By hand, stir in the Chocolate Chips.
6. Pour batter into loaf pan and bake for 50-60 minutes, until golden brown and a toothpick inserted into the center comes out clean.
7. Cool on a wire rack. Can be stored in an airtight container for up to 3 days. For freezing, once room temperature, slice and wrap each piece individually with plastic wrap, store in plastic bags for up to 2 weeks.
Until next time,
LOVE & CONFECTIONS!

Happy Mother’s Day & #BrunchWeek Wrap-Up

Happy Mother’s Day. This is my first Mother’s Day as a Mom. Last year at this time, I had just announced to my family we were going to have a little addition. It wasn’t public knowledge yet, but we eventually shared it with everyone and later revealed we were going to be blessed with a baby girl!

It has been a whirlwind and a whole lot of changes have happened. I can’t believe my little girl is almost 5 months old. She is growing so big and learning new things every day. Her latest achievement is grunting – which is not the greatest when that is the only noise she makes – but she has also started to push up when on tummy-time, grab her toes and legs and wants to be a big girl and sit up on her own – even if she tends to fall over when she tries.

I am so lucky to have Grace in my life and glad she made me a mom. I also want to give a special shout out to my fellow blogging friends who are also celebrating their first Mother’s Day: Katie from Katie’s Cucina, Stephanie from Macaroni and Cheesecake, Tina from My Life as a Mrs and Stefanie from Sarcastic Cooking.

And now for the part everyone is waiting for… the winners of the #BrunchWeek Giveaways. A HUGE thank you, once again to our wonderful sponsors, California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Orlando, Grimmway Farms, Vidalia Onions, Woot Froot, Baloian Farms and Stemilt!

CLICK HERE TO SEE THE PRIZES, LIST OF WINNERS AND ALL THE #BRUNCHWEEK RECIPES

Until next time,
LOVE & CONFECTIONS!