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Crab Cake Eggs Benedict for #BrunchWeek

The second annual #BrunchWeek is almost over! I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted a Frozen Peach Bellini, Carrot Cake Baked Oatmeal, Orange Marmalade Pound Cake, Sausage, Pepper and Caramelized Onion Quiche and Lemon Blueberry Parfaits.  As #BrunchWeek comes to a close, I am still in awe of how one little idea last year came to be such a great event. I was having brunch with my best friend, MC, and thought “wouldn’t it be fun to blog about brunch for a whole week”.

The Crab Cake Eggs Benedict is definitely a meaningful dish and one worthy of any brunch. I first had it with MC and fell in love with the flavors. This is a very appropriate dish for Mother’s Day because it is inspired from both of my grandmothers. One of my grandmothers gave me my love for hollandaise and taught me how to poach eggs. My other grandmother made the best salmon cakes and I tried to do her justice with my crab cake.

Brunch, to me, is a time for family and friends to gather, celebrate and eat together. You can gather for a specific reason or just because. To celebrate an occasion, like Mother’s Day or Christmas, or celebrate just being together. To share good food with good company. I am so grateful to be able to share all this with you. I hope you have a chance to look at all the amazing recipes from the Food Bloggers this week. They are a tremendous group of individuals and I am glad to share a virtual Brunch with them. Happy Brunching!

Crab Cakes Eggs Benedict
a Love and Confections original
serves 2

Crab Cake Ingredients:
 – 1 teaspoon Old Bay Seasoning
 – 2 teaspoons Yellow Mustard
 – 2 teaspoons Mayonnaise
 – 1 teaspoon Lemon Juice
 – 1 teaspoon Worcestershire Sauce
 – 1 tablespoon minced fresh Parsley
 – 8 ounces Crab Meat
 – 3 tablespoons Panko Breadcrumbs
 – 1 tablespoon Olive Oil
 – 1 tablespoon Butter
 – Pinch of Salt

Crab Cake Directions:
 – In a mixing bowl, whisk together the Old Bay, Mustard, Mayonnaise, Lemon Juice, Worcestershire and Parsley.
 – Using a fork, lightly mix in the Crab Meat.
 – Add in the Panko Breadcrumbs and mix lightly with fork.
 – Heat the Olive Oil and Butter in a skillet on medium.
 – Portion the crab mixture into 4 patties. Cook about 4-6 minutes per side, then place on a paper towel to drain off any excess oil. Sprinkle Salt on the crab cakes if desired. You can keep them in a warm oven for a short period of time while preparing the rest of the dish.

Other Ingredients:
 – 2 English Muffins
 – 4 Eggs to poach
 – 1 tablespoon White Vinegar for poaching
 – Salad Greens, optional

How to Poach an Egg:
 – Place a medium pot, half filled with water and 1 tablespoon White Vinegar. Heat on medium until small bubbles form
 – Crack eggs individually into small bowls.
 – Using a spoon, swirl the water to create a cyclone effect. Slowly pour the eggs in the pot – best if done in 2 batches. Put the lid on, and take off the heat.
 – Cook for 4 minutes. Do not open the lid while it is cooking. Remove with a slotted spoon and slightly pat dry on paper towels. Place egg immediately on top of crab cake

Hollandaise Ingredients:
Hollandaise Directions: – 1 Egg Yolk
 – 1 teaspoon Water
 – 1 teaspoon Lemon Juice
 – 1/8-1/4 teaspoon Salt, to your liking
 – 1 stick Unsalted Butter

Hollandaise Directions:
 – While the eggs are poaching, make the Hollandaise.
 – In a medium cup that fits the head of an immersion blender, add in the Egg Yolk, Water, Lemon Juice and a pinch of Salt.
 – Melt Butter in a small skillet on the stove. Once melted, pour into a heat resistant measuring cup.
 – Turn on the immersion blender and mix the Yolk.
 – In a slow, constant stream, pour in the hot Butter while continuously blending the Yolk. The easiest way is to pour down the side of the cup you are using.
 – Blend for about a minute, until all the Butter in incorporated. It should be smooth, pale yellow and slightly thick. Taste and add any desired Salt or spices. Use immediately

Crab Cake Eggs Benedict Assembly:
 – Toast 2 English Muffins – I never cut mine, rather I poke them with a fork to preserve all the nooks and crannies
 – Place warm Crab Cakes on each muffin
 – Place warm Poached Egg on the stack
 – Spoon warm Hollandaise over the top and Enjoy!

Brunch Beverages:



Brunch Egg Dishes:



Brunch Breads, Grains and Pastry:



Brunch Fruits, Vegetable and Sides:



Brunch Desserts:

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from the sponsors to use for #Brunchweek. All opinions stated are my own.

Lemon Blueberry Parfait for #BrunchWeek



#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted a Frozen Peach Bellini, Carrot Cake Baked Oatmeal, Orange Marmalade Pound Cake and Sausage, Pepper and Caramelized Onion Quiche. As BrunchWeek continues let’s go on the lighter side.

I am always a fan of having yogurt at a brunch. With all the heavy and rich foods that brunch can include, it’s nice to have a light and fruity option. If I don’t have an already prepared and beautifully layered parfait, I like a yogurt bar. Yogurt bars are great because you can set out a few types of yogurt, some granola, a bunch of different fruit and everyone can make their own parfaits. 

Even thought this is a lighter option, it in no way skimps on flavor. Once blueberry season begins, you can bet I go out and pick a bunch. I didn’t used to like blueberries as a kid, but now I can eat them straight off the bush. Blueberries and lemon go hand in hand. The tartness of the lemon curd, freshness of the blueberries, crunchy granola and sweet yogurt are a perfect combination. 

This is the perfect breakfast on it’s own or great for a crowd at brunch. You can scale down the recipe for small shot glass portions, or you can increase it and make a large trifle – the choice is yours. I personally like parfaits in a stemless wine glass – it looks so pretty and is the perfect amount just for me. Grab a spoon and dig in. Happy Brunching!

Lemon Blueberry Parfaits
a Love and Confections original recipe
serves 4

Lemon Blueberry Parfait Ingredients:
– 2 cups Granola* homemade or store bought
– 2 cups Vanilla Yogurt
– 2 cups Lemon Curd, prepared the day before
– 2 cups fresh Blueberries

Lemon Blueberry Parfait Directions:
–  Per glass: Layer 1/4 cup Granola, 1/4 cup Yogurt, 1/4 cup Lemon Curd and 1/4 cup Blueberries. Repeat the layers
– Serve immediately. Enjoy!

Lemon Curd Ingredients:
 – 200 grams freshly squeezed Lemon Juice
– 125 grams Unsalted Butter (roughly 1 stick + 1 tablespoon)
– 125 grams Dixie Crystals Extra Fine Granulated Sugar

– 125 grams Dixie Crystals Extra Fine Granulated Sugar
– 25 grams Corn Starch
– 300 grams whole Eggs, room temperature (roughly 6 large)

Lemon Curd Directions:
– In a medium-sized saucepan, heat the Lemon Juice, Butter and first measure of Sugar until just simmering.
– While the lemon mixture is warming up, in a medium-sized mixing bowl, whisk together the second measure of Sugar and the Cornstarch. 
– Crack the eggs and keep them separate until the very last minute. When the lemon mixture looks like it is about to simmer, whisk the eggs into the sugar and cornstarch.
– Slowly pour 3/4 of the lemon juice mixture into the egg mixture while whisking constantly. 
– Return the entire mix back to the pot on medium heat and cook for 2-3 minutes, whisking constantly, until thickened.
– With a sieve, strain the curd into a clean mixing bowl, ensuring that no overcooked eggs get into the curd.
– Place plastic wrap directly onto the surface of the curd and allow it to come to room temperature. Refrigerate over night.

*for some great homemade Granola check out Blueberry Granola by Katie’s Cucina, Nutty Granola with Olive Oil and Honey by The Lemon Bowl, or Cherry-Berry Granola from Sweet Remedy

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Breads, Grains and Pastries:

Brunch Fruit and Sides:

Brunch Desserts:

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Dixie Crystals to use for #Brunchweek. All opinions stated are my own.

Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

One of the quintessential brunch dishes is quiche. You can do so many variations and create a different quiche for every day of the week. Last year I took my favorite quiche recipe and created an italian-style Tomato and Mozzarella Quiche for BrunchWeek.

This year I decided to revisit the quiche and use some wonderful produce. I love using Vidalia Onions because they are naturally sweeter and create an amazing caramelized onion – a perfect match for the mild Italian sausage. I used Italian sausage as opposed to breakfast sausage for the added flavor, but you can substitute breakfast sausage or even ground beef if you prefer.

The folks at Baloian Farms sent me some gorgeous Baby Bell Peppers. I knew they would instantly be perfect for my quiche. I also adapted my normal quiche crust and used some of the Bob’s Red Mill Whole Wheat Pastry Flour in place of some All-Purpose. It creates a heartier crust, you just might need to add a bit more water for the dough to come together well.

Sausage, Pepper and Caramelized Onion Quiche
a Love and Confections original

Sausage, Pepper and Caramelized Onion Quiche Ingredients:
 – 250 grams All-Purpose Flour
 – 10 grams Granulated Sugar
 – 12 grams Salt
 – 300 grams Butter
 – 112 grams Water, possibly  more depending on the dough, whole wheat soaks up more water than regular flour
 – 250 grams Bob’s Red Mill Whole Wheat Pastry Flour
 – 100 grams shredded Cheddar Cheese
 – 140 grams cooked Mild Italian Sausage
 – 50 grams cooked Baloian Farms Baby Bell Peppers
 – 50 grams caramelized Vidalia Onions
 – 150 grams Eggs, roughly 3 large eggs
 – 1/2 teaspoon Salt
 – 1/4 teaspoon black Pepper
 – 150 grams Whole Milk
 – 80 grams Heavy Cream

Sausage, Pepper and Caramelized Onion Quiche Directions:

 – Place first measurement of Flour, Sugar, Salt and Butter in the bowl of a stand mixer, with the paddle attachment, and combine until butter is mixed and looks like pea-size lumps have formed. Add in Water and mix until smooth. Add second measurement of Flour and mix until combined and dough forms a ball.

 – Lightly knead dough on a work surface, if any little pieces of flour and butter have not been incorporated. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Can be refrigerated overnight. If not using right away, place wrapped disk inside freezer bag, label and store for up to a week. Thaw in refrigerator before use.
 – Heat oven to 350F.
 – In a medium-size bowl, place Eggs, Salt and Pepper and whisk together. Add Whole Milk and whisk to combine. Add Heavy cream last and stir to incorporate, being careful not to mix too much and incorporate air. Set aside
 – Lightly flour your work surface and roll out dough, using a rolling pin, to about 1/4 inch thickness.
 – Using a 12 inch dinner plate turned upside-down on the dough, cut a circle using a sharp knife.
 – Place the dough circle in the middle of a Removeable-Bottom Tart Pan. Press the dough to the bottom of the pan and up the sides, being careful not to stretch the dough. Fold the extra dough over (towards the outside of the pan) and pinch, but don’t go over the sides, to create a crust that is slightly taller than the tart pan.
 – Sprinkle Cheese onto the bottom of the quiche shell. Layer Sausage, Peppers and Onions in the quiche shell. Place Quiche on a Sheet Tray and fill with Egg Mixture, just until it reaches the top.
 – Place in oven and bake for 30-40 minutes, depending on your oven, and rotating 1/2 way in between.
 – Allow to cool for at least 15-20 minutes before taking it out of the tart pan.
 – Enjoy!

Brunch Beverages:



Brunch Eggs:



Brunch Main Dishes:



Brunch Sides:



Brunch Breads and Grains:



Brunch Desserts:

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill and Baloian Farms to use for #Brunchweek. The Vidalia Onions were purchased by myself for the purpose of this post, but I love and use them for cooking on a regular basis, when in season. All opinions stated are my own.

Orange Marmalade Pound Cake for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted the perfect Frozen Peach Bellini and Carrot Cake Baked Oatmeal. I love citrus in cake. There’s something about it that just brightens up the cake and makes it feel special. Oranges are definitely a go-to citrus for me. Heck, I love anything citrus – oranges, lemons, limes, you name it.

Bonne Maman sent all the BrunchWeek Food Bloggers a variety of their jam and marmalade, including Orange Marmalade, Muscat Grape Jelly, Fig Preserves Mixed Berry and Apricot Preserves to name a few. I can’t wait to try the rest of the flavor soon!

This is an adaptation of my Aunt B’s Pound Cake I posted last week. It truly is a delicious cake that I love to eat and it is great for adding different ingredients to spice things up. This pound cake freezes beautifully, you just need to thaw it and then glaze it before serving. Happy brunching!

Orange Marmalade Pound Cake
adaptation of a Love and Confection Family recipe

Pound Cake Ingredients:
 – 2 sticks Unsalted Butter, room temperature
 – 3 cups Granulated Sugar
 – 7 Eggs, room temperature
 – 1 cup Sour Cream
 – 1 tablespoon Orange Zest
 – 3 tablespoons Bonne Maman Orange Marmalade
 – 1 teaspoon Vanilla Extract
 – 3 cups All Purpose Flour
 – 1/4 teaspoon Baking Soda
 – 1/4 teaspoon Baking Powder
 – 1 teaspoon Salt
 For the Glaze:
 – 1 cup Powdered Sugar, possibly more depending on how thick you like your glaze
 – 1 tablespoon Orange Zest
 – Juice from 1/2 Orange, actual measure depends on how much juice is in the orange and how thick you like your glaze. I generally start with 1 tablespoon, then add a teaspoon at a time, until I get the desired consistency.

Pound Cake Directions:
 – Heat oven to 300F. Grease and flour 3 loaf pans or 3 9-inch round cake pans.
 – In the bowl of a stand mixer, cream the Butter and Sugar together for 10 minutes, until light and fluffy.
 – While on a low speed, add in the Eggs, one at a time, scraping the sides as needed.
 – Add in the Sour Cream, Orange Zest, Orange Marmalade and Vanilla Extract; mix to combine.
 – Sift together the Flour, Baking Soda, Baking Powder and Salt. Add into the egg mixture gradually.
 – Divide mix evenly between 3 loaf pans and bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Cool completely on a wire rack.
 – To make the glaze: combine the Powdered Sugar, Orange Juice and Orange Zest. Pour over cooled cake and enjoy!

Here are more #Brunchweek recipes for today, come back tomorrow to see some other great recipes too!

Brunch Beverages:



Brunch Egg Dishes:



Brunch Breads and Grains:



Brunch Fruits, Vegetables, Sides: 



Brunch Desserts: 

Go here to see all the amazing prizes up for grabs during #Brunchweek!

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bonne Maman and OXO to use for #Brunchweek. All opinions stated are my own.

Carrot Cake Baked Oatmeal for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Yesterday I posted about a delicious Frozen Peach Bellini. Today is on the “healthier” side. It has carrots and oats, but tastes like a cake – so you can totally have it for breakfast. I mean, cake for breakfast isn’t a bad idea, right? Especially if it’s carrot cake – one of my favorites.

I love using my OXO tools to create recipes. Oxo provided me with this great mixing bowl with handle, spatula and mini measuring cups – which are all up for grabs in the giveaway below. I also use the OXO measuring cups and my trusty OXO scale on an almost daily basis for all my recipes.

Grimmway Farms gave me a bunch of carrots to use for BrunchWeek and boy have I been using them. The shredded carrots are perfect for muffins and oatmeal. I have been snacking on the carrot chips in the afternoons, and the baby carrots are great roasted as a side for dinner. I don’t have an 8×8 square pan, so I used a round cake pan, but I would recommend using a square pan, lined with parchment, to get it out easier. I like the base of this recipe, but I am definitely going to continue improving and adapting it. This is best eaten immediately warm right out of the oven.

Carrot Cake Baked Oatmeal
inspired by/adapted from Southern In Law and Diet Taste

Carrot Cake Baked Oatmeal Ingredients:
 – 2 cups Shredded Grimmway Farms Carrots
 – 1/2 cup California Walnuts
 – 2 cups Bob’s Red Mill Old Fashioned Rolled Oats
 – 1 & 1/2 teaspoons Baking Powder
 – 1 & 1/2 teaspoons Cinnamon
 – 1/2 teaspoon Salt
 – 1/3 cup Brown Sugar
 – 2 tablespoons unsalted Butter, melted
 – 1 & 1/2 cups whole Milk
 – 1/2 cup Applesauce
 – 2 Eggs
 – 2 teaspoons Vanilla Extract

Carrot Cake Baked Oatmeal Directions:

 – Heat oven to 350F. Prepare a cake pan with baking spray.
 – Using your OXO tools, measure the Carrots, Walnuts, Rolled Oats, Baking Powder, Cinnamon, Salt and Brown Sugar and put them in a mixing bowl.
 – In a separate bowl, combine the Butter, Milk, Applesauce, Eggs and Vanilla Extract. Add that into the dry mixture and combine
 – Pour into prepared pan and bake for 30 minutes, or until the center is cooked through. Enjoy!

Here are more #Brunchweek recipes from our Brunchweek Food Bloggers. Make sure you come back tomorrow to see some other great recipes too!

Brunch Beverages:

Brunch Egg Dishes:

Brunch Main Dishes:

Brunch Breads and Grains: 

Brunch Sides:

Brunch Desserts:

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals – Facebook, Twitter, Instagram, Pinterest
Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,
Stemilt – Facebook, Twitter, Pinterest, Blog
Baloian Farms – Facebook
Woot Froot – Facebook, Twitter, Pinterest
Vidalia Onion – Facebook, Twitter, Pinterest
Grimmway Farms – Facebook, Twitter, Instagram, Pinterest
Bonne Maman – Pinterest

Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob’s Red Mill, OXO and Grimmway Farms to use for #Brunchweek. The walnuts used were purchased by me, but my preferred brand is California Walnuts. All opinions stated are my own.

Frozen Peach Bellini for #BrunchWeek

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

When I think of Brunch, the first thing that comes to mind is sharing it with friends and family. The more the merrier. There is nothing that gets a party started quite like a cocktail.

I am a peach girl at heart. when peach season is here, you better believe that I have a ton in the house, both fresh and frozen. This drink is so easy to whip up for your next brunch and definitely fitting for the start of #Brunchweek. Cheers!



Frozen Peach Bellini
a Love and Confections original
yield 2 cocktails

Frozen Peach Bellini Ingredients:
 – 1.5 cups chilled Prosecco
 – 2 cups frozen, sliced Peaches, slightly thawed
 – 1 cup Ice
 – 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar, or to taste

Frozen Peach Bellini Directions:
 – Place all ingredients in blender and blend on high until completely mixed. Serve immediately and please drink responsibly. Enjoy!

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the amazing prizes up for grabs during #Brunchweek!

a Rafflecopter giveaway

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget.


This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Here are more #Brunchweek recipes for today, come back tomorrow to see some other great recipes too!


Brunch Beverages:
Frozen Peach Bellini from Love and Confections
Raspberry Tequila Sunrise from The Spiffy Cookie
Mango Mimosa from My Catholic Kitchen
Pineapple Peach Mimosa from Big Bear’s Wife
Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Egg Dishes:
Caramelized Onion Tart from Hungry Couple
Polenta Cakes with Crab & Eggs from Foxes Love Lemons
Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
Veggie and Scalloped Potato Frittata from Hip Foodie Mom
Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
Frittata Muffins from Jane’s Adventures in Dining

Brunch Main Dishes:
Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
Spinach & Mushroom Quiche from Real Housemoms
Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Grains:
Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
Strawberry Lemon Crepes from Food Faith Fitness
Carrot Cake Steel Cut Oatmeal from It’s Yummi!
Banana Bacon Pancakes from Eat Your Heart Out
Raspberry Oatmeal Pancakes from Healthy.Delicious.
Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
Banana Coconut Milk Pancakes from Chocolate Moosey
Pumpernickel Bagels from Jen’s Favorite Cookies

Brunch Fruit and Vegetables:
Honeycrisp and & Carrot Waldorf from The Vintage Cook
Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts:
Greek Yogurt Chocolate Cake from Roxana’s Home Baking
Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
Raspberry Lemon Explosion Cake from White Lights on Wednesday

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals – Facebook, Twitter, Instagram, Pinterest
Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,
Stemilt – Facebook, Twitter, Pinterest, Blog
Baloian Farms – Facebook
Woot Froot – Facebook, Twitter, Pinterest
Vidalia Onion – Facebook, Twitter, Pinterest
Grimmway Farms – Facebook, Twitter, Instagram, Pinterest
Bonne Maman – Pinterest


Until next time,
LOVE & CONFECTIONS!


Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Dixie Crystals to use for #Brunchweek. All opinions stated are my own.

Food Blogger #BrunchWeek 2014

BrunchWeek 2014 Logo

#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Prize #1:
Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2:

About OXO: OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:
California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.

 

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.

Prize#4:
Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender. Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup. Some fresh carrots will be included to practice with.

About Grimmway Farms: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.

Prize #5:
Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.

About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.

Prize #6:
Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer. They will also be sending some freshly sliced, peaches and nectarines to practice with.
About Woot Froot: The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!

Prize #7:
Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.
About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:
Whole Foods Orlando is giving two lucky winners gifts baskets. 
 – The first Morning Mimosa Basket contains: Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. 
 – The second Breakfast-in-Bed Basket contains: 365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.

Prize #9:
Bonne Maman is giving five lucky winners a jams and jellies prize pack.
About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.
 

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

a Rafflecopter giveaway

The full list of #BrunchWeek Food Bloggers and their recipes will be updated below as the week progresses.

Brunch Beverages:





Brunch Egg Dishes:






Brunch Main Dishes:






Brunch Breads, Grains and Pastries:






Brunch Fruit, Vegetables and Sides:






Brunch Desserts:

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

Until next time,
LOVE & CONFECTIONS!

Aunt B’s Pound Cake

Do you have one of those recipes that instantly makes you think of someone in particular? This pound cake is that recipe for me. I have loved it since the first time Aunt B made it for me. I always look forward to when she offers to bring dessert, because I hope it is this pound cake.

It is a moist, sweet and dense pound cake – perfect with a scoop of ice cream, fresh berries, or by itself. This is a very large recipe, making three loaves. These cakes freeze well, so just wrap them tightly in plastic wrap, then foil, label and you have an instant dessert right out of the freezer.

Aunt B’s Pound Cake
a Love and Confection Family recipe

Pound Cake Ingredients:
 – 2 sticks Unsalted Butter, room temperature
 – 3 cups Granulated Sugar
 – 7 Eggs, room temperature
 – 1 cup Sour Cream
 – 3 cups All Purpose Flour
 – 1/4 teaspoon Baking Soda
 – 1/4 teaspoon Baking Powder
 – 1 teaspoon Salt

Pound Cake Directions:
 – Heat oven to 300F. Grease and flour 3 loaf pans.
 – In the bowl of a stand mixer, cream the Butter and Sugar together for 10 minutes, until light and fluffy.
 – While on a low speed, add in the Eggs, one at a time, scraping the sides as needed.
 – Add in the Sour Cream and mix to combine.
 – Sift together the Flour, Baking Soda, Baking Powder and Salt. Add into the egg mixture gradually.
 – Divide mix evenly between 3 loaf pans and bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Cool on a wire rack and enjoy!

Until next time,
LOVE & CONFECTIONS!

Individual Chicken Pot Pies and the Importance of a Family Meal

 Individual Chicken Pot Pies are perfect for a nice dinner at home!


Baking and Pastry is not the only thing that keeps me in the kitchen. I usually have a home-cooked meal on the table every night – which is a pretty amazing feat with a 4-month old. Growing up, my Mom made dinner for us almost every night. We had the occasional pizza night, but we always ate together. Sitting as a family around the kitchen table is something I truly cherish from my childhood.

It didn’t matter if we had homework or sport practices, we took a break and ate dinner together. That is how I was raised and that is how I want to raise my daughter – to take time out from our busy lives and share a meal. I don’t want to eat dinner alone, or fight to have a conversation over the television; I want to spend what little time I have eating a meal with the ones I love.

I may not make everything from scratch, and the slow cooker is my best friend lately, but I try and that is what counts.  I make food with love – that’s how my Mom and Grandmother made it and that is the most important lesson I have ever learned, do everything with Love!

I have only been blogging about the “confections” in Love and Confections. Now I am going to start posting about the Love too – the savory side of my life and the love of cooking for my family.
Individual Pot Pies
a Love and Confections original
Individual Pot Pie Ingredients:
 – 4 cups Chicken Stock
 – 1 stick unsalted Butter
 – 1/2 a large Onion, chopped
 – 1 cup All Purpose Flour
 – 12 ounces cooked Chicken, chopped (homemade, rotisserie or grilled)
 – 1-12 ounce bag Bird’s Eye Frozen Mixed Vegetables (carrots, corn, green beans and peas)
 – 1/2 cup Heavy Cream
 – Salt and Pepper
 – 1 can of Biscuits (I had a can of 10 small biscuits, but I would recommend a can of 8 larger biscuits)
Individual Pot Pie Directions:
 – Heat oven to 350F. Place 8 ramekins on a sheet pan with sides.
 – Heat Chicken Stock in a medium pan.
 – In a large pot melt the Butter and add in the chopped Onions. Cook the onions until they are soft and translucent. Add in some Salt and Pepper to your liking.
 – Sprinkle Flour over the onions and butter and stir to coat. The flour needs to be completely combined and cooked with the onions so it doesn’t have a raw taste.
 – Slowly add the Chicken Stock to the large pot, stirring while combining. 
 – Add in the Chicken and Frozen Vegetables. After everything is combined, add in the Heavy Cream.
 – Stir often and salt and pepper to taste. It will thicken as it cooks – about 10-15 minutes or until the vegetables are to your liking. If you don’t like slightly crisp veggies you can pre-cook or steam them to soften. 
 – Ladle pot pie filling into ramekins and top each with a slightly flattened Biscuit
 – Bake in the oven for 14 minutes, or until the biscuits are golden brown and done, Let it cool slightly before eating. Enjoy!
Until next time,
LOVE & CONFECTIONS!

Strawberry, Pineapple and Banana Smoothie

A few of my Food Blogging Friends have posted some great looking smoothies recently and it totally got me in the smoothie mood. I hadn’t made any since Baby L&C was born because I didn’t know how she would react to a blender – turns out that kid can sleep through anything: vacuum, blender, people upstairs who sound like a herd of elephants…

The Lemon Bowl’s Chocolate Espresso Protein Smoothie and Aggie’s Kitchen’s Fruity Kefir Smoothie had me wanting to whip up and slurp down a cold, refreshing smoothie. I hadn’t planned ahead for smoothie-making, so I was lucky that I had a few ingredients on hand. Next time I make a trip to the store I am definitely going to get some great produce for smoothies!

Strawberry, Pineapple and Banana Smoothie
a Love and Confections original

Strawberry, Pineapple and Banana Smoothie Ingredients:
 – 1/4 cup Pear Juice (any juice will work)
 – 100 grams fresh Pineapple
 – 100 grams Strawberries (if using frozen let them thaw)
 – 1 very ripe Banana
 – Ice (optional)

Strawberry, Pineapple and Banana Smoothie Directions:
 – Place ingredients in blender, and blend until smooth. I did not use ice because I didn’t want to chance waking up the baby. My blender is pretty loud with ice and doesn’t crush it all the way.
 – Pour into a glass with a fun straw and enjoy!

Until next time,
LOVE & CONFECTIONS!