Uncategorized

Blood Orange Mimosas for #BrunchWeek

Happy #BrunchWeek!!! Check out the amazing prizes from our sponsors and a chance to enter everyday! Also scroll down for this recipe!

#BrunchWeek has officially started! I am so excited to see all the wonderful recipes and photos, and extremely grateful to all our participants and sponsors. #BrunchWeek could not happen without you.

I have been loving Brunch for some time and recently decided to blog about it. What better way to start off #BrunchWeek than with a drink and a toast? I love Mimosas of all kinds: Orange, Cranberry, Flamingo (orange & cranberry), Grapefruit and Blood Orange. If you have never had a blood orange, do yourself a favor and try it.

The inside of a Blood Orange flesh can range from orange with reddish streaks and a light pink-orange juice to a dark maroon or blood color, with an almost grape juice darkness. Blood oranges are usually slightly smaller than regular oranges and have an almost rosy pigment on their skin. They are a hybrid and have a distinct flavor which is slightly sweeter than regular oranges.

I hope you have wonderful Sunday. Enjoy a Mimosa and help me celebrate all the wonderful #BrunchWeek recipes to come. Cheers, Cin Cin and Salute!!

Blood Orange Mimosas
a Love and Confections original recipe

Blood Orange Mimosa Ingredients:
 – 1 bottle of Champagne, Prosecco or Cava, well chilled
 – 8-10 Blood Oranges

Blood Orange Mimosa Directions:
 – Juice and strain the Blood Oranges into a large pitcher
 – Pour the Champange, Prosecco or Cava into the pitcher and stir slightly
 – Divide evenly between champagne flutes and enjoy
 – If making individual Mimosas straight into champagne flutes: contrary to how most people pour mimosas, with Blood Oranges, I actually like to pour the Champagne in first, because otherwise it bubbles up too much, settles, and leaves the glass looking not so pretty.



We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

a Rafflecopter giveaway

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers

Beverages 
Strawberry Mimosa  by Jane’s Adventures in Dinner
Margarita for Mama  by Poet in the Pantry
Candied Bacon Bloody Mary  by Sarcastic Cooking
Eggs
Breakfast Won Ton Cups  by Small Wallet Big Appetite
Meat Lover’s Quiche  by Savory Sweet Eats
Chorizo and Garlic Frittata  by {I Love} My disorganized Life
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Meat, Poultry and Fish
Candied Bacon  by Cravings of a Lunatic
Shrimp-Grapefruit Orchid Stirfry  by Culinary Adventures with Camilla
Savory Treats
Hollandaise Sauce  by Kokocooks
Tomato Basil Macarons  by Vanilla Lemonade
Breads, Grains, Cereals and Pancake-type Yums
Apple Cinnamon Crepes  by Sweet Remedy
Grain-free Apple Walnut Pancakes  by Seasonal and Savory
Desserts
Biscoff Coffee Cake Muffins  by White Lights on Wednesday

Until next time,
LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

Food Blogger #BrunchWeek 2013

Hi Everyone!

I am so excited to be hosting #BrunchWeek! The week before Mother’s day is the perfect time to host a Brunch extravaganza.
Every day, Food Bloggers from across the country are going to post their favorite Brunch recipes and will link to each other’s recipes, so you can browse and enjoy a variety of Brunch dishes. We also have some really GREAT prizes from some AMAZING Sponsors. You can enter to win on any of the Blogs that are participating in #BrunchWeek.

We can’t wait to Brunch with you

Food Blogger #BrunchWeek Participants and their recipes



Beverages
Blood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane’s Adventures in Dinner
Margarita for Mama by Poet in the Pantry
Candied Bacon Bloody Mary by Sarcastic Cooking
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday
Strawberry Sangrias by Kokocooks



Eggs
Breakfast Won Ton Cups by Small Wallet Big Appetite
Meat Lover’s Quiche by Savory Sweet Eats
Chorizo and Garlic Frittata by {I Love} My disorganized Life
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Tomato and Mozzarella Quiche by Love and Confection
Asparagus and Bacon Quicheby Confessions of an Overworked Mom
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Eggs Over Wilted Spinach by The Village Cook
Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Egg White Quesadilla by Amanda’s Apron
Mediterranean Frittata by Spontaneous Tomato
Crouque Monsieur Strata by White Lights on Wednesday


Meat, Poultry and Fish
Candied Bacon by Cravings of a Lunatic
Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Chicken Pockets by Jane’s Adventures in Dinner

Turkey Dill Crepes by Kokocooks
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Thai Orchid Salmon Salad by Culinary Adventures with Camilla


Savory Treats
Hollandaise Sauce by Kokocooks
Tomato Basil Macarons by Vanilla Lemonade


Breads, Grains, Cereals and Pancake-type Yums
Apple Cinnamon Crepes by Sweet Remedy
Grain-free Apple Walnut Pancakes by Seasonal and Savory
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by Cravings of a Lunatic
Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Cherry Coconut Granola by Katie’s Cucina

Brioche by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wife
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking


Desserts
Biscoff Coffee Cake Muffins by White Lights on Wednesday
Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks
Crumb-Top Blueberry Muffins by Love and Confections

Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic



Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla
Black & Blue Thyme Jam by Cooking In Stilettos



Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking
Potato and Bacon Hash by Cravings of a Lunatic
Poutine Hash by The Girl In The Little Red Kitchen

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1 from California Walnuts
mixer and walnuts and logo small

One lucky winner from our Rafflecopter will receive a KitchenAid Stand Mixer and California Walnuts Prize Pack
 – A KitchenAid Artisan 5-Quart Stand Mixer model number:KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. ($350 value)
 – Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch ($75 value)

Prize #2 (but with lots of winners) from Lodge Cast Iron
compopsite copy

One lucky winner from our Rafflecopter will receive a Lodge Cast iron Skillet and three silicone pieces (a hot handle holder, a pot holder and a trivet)
 – Lodge Cast Iron Skillet: designed for the gourmet, this unique Chef Skillet has sloped sides with a traditional teardrop handle. Great for omelets, cornbread or sauteing. ($20-25 value)
 – Lodge Silicone items: a great piece of cast iron cookware gets hot. Everywhere. these colorful silicone hot handle holders keep your hands sage in style.

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm EST will also win a Lodge Cast Iron Skilled and three silicone pieces. PLUS five lucky participants will each get a set of the three silicone pieces. (search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win.)

AND, everyone who comments in our PinChatLive on Saturday May 11th from 2-3pm EST will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces. PLUS 4 lucky participants will each get a set of the three silicone pieces. (For the PinChatLive go to The BrunchWeek Pinterest Board – http://pinterest.com/lovenconfection/brunchweek-2013/ at 2pm on May 11th and comment on the question pins there. Refresh your screen often so you don’t miss any new questions.)

Prize #3 from Flavors of Summer
for composite copy

One lucky winner from our Rafflecopter will receive The Flavors of Summer Entertaining Prize Package which includes a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining pack includes cookbooks, kitchen utensils, entertaining party-ware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party. ($200 value)

Prize #4 from Black Gold Farms
prize and logo copy

One lucky winner from our Rafflecopter will receive a Martha Stewart Collection Kitchen Prize Package including a 3-quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula ($125 value)

Prize #5 from the Food and Wine Conference and Sunday Supper
logo copy

One lucky winner from our Rafflecopter will receive a ticket to the upcoming Food and Wine Conference in Orlando, FL, July 19-21, 2013 at the beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees). ($250 value)

Prize #6 from Bob’s Red Mill
all together small

One lucky winner from our Rafflecopter will receive a Bob’s Red Mill Prize Pack includes a Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card. ($150 value)

basket 2 with logo copy

One lucky winner from our Rafflecopter will receive a Whole Foods Breakfast in Bed Basket, including a Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card. ($145 value)

logo and basket 1

One lucky winner from our Rafflecopter will receive a Whole Foods Flavorful Delights Basket including a 5-quart Colander, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Parmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub-Sweet Orange Habanero, Divina Pickles-Sweet Watermelon Rind, Composta Di Fragole-Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi-Truffle and Honey. ($160 value)

Prize #9 from Stonyfield Organic
photo edit small

One lucky winner from our Rafflecopter will receive a Stonyfield Organic Kitchen Prize Pack, including a Preserve Colander, Preserve Portable Yogurt Carrier, Preserve Cutting Board, Stonyfield Cookbook, Stoneyfield Oven Mitt, Travel Sandwich Carrier made out of 100% reused plastic bottles, Stonyfield Water Bottle, Stoneyfield Tote Bag and 10 free cups of Stoneyfield Greek Yogurt. ($75 value)

a Rafflecopter giveaway

Blueberry Squares

Wednesday, I blogged about my tour of Lake Catherine Blueberries. I had so many ideas of what to make with my fresh blueberries. I decided to share a recipe that my family has been making for nearly 4 generations.

Somewhere along the line, my Great-Grandmother and her sisters started baking this fruit square recipe. It is a very hearty and dense recipe that isn’t too sweet, but just sweet enough. I actually eat it the day after it is baked, because I  like the flavor better. This is also great served warm with some vanilla bean ice cream. This recipe works well with basically any fresh fruit. You can even use canned pie fillings if you’re in a pinch.



Blueberry Squares
a Love and Confections Family recipe
This recipe was adapted from my Great-Grandmother. It’s a very hearty and dense cake-like treat, that isn’t too sweet. You can make it in a 9×13 cake pan or a 12×16 cookie sheet with sides – your choice.

Blueberry Squares Ingredients:
 – 1/2 cup Granulated Sugar (100g)
 – 4 cups fresh Blueberries
 – 1 teaspoon Lemon Zest
 – 1 teaspoon Lemon Juice
 – 2 sticks Butter
 – 1 & 1/2 cups Granulated Sugar (300g)
 – 1 teaspoon Vanilla Extract
 – 1/2 teaspoon Almond Extract
 – 4 large Eggs (200g)
 – 3 cups All-Purpose Flour (375g)
 – 1/2 teaspoon Baking Powder
 – 3 tablespoons Heavy Cream

Blueberry Squares Directions:
 – Preheat oven to 350F. Grease and flour your baking dish (9×13 or 12×16). Make sure all your ingredients are at room temperature and that your Blueberries are clean.
 – In a small bowl, add in the first measurement of Granulated Sugar, Blueberries, Lemon Zest and Lemon Juice. Toss to combine and set aside.
 – In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. Add in the Vanilla and Almond Extracts. Scrape down the sides of the bowl.
 – Add one egg at a time and mix until fully incorporated before adding another. Scrape the sides of the bowl after each egg is mixed in.
 – Sift together the Flour and Baking Powder. Slowly add it into the batter, stopping to scrape the sides halfway through. Gradually add in the Heavy Cream, one tablespoon at a time.
 – Spread 3/4 of the mixture in the bottom of your baking dish. Evenly distribute the Blueberry mixture over the batter. Randomly drop the remaining batter, by the spoonful, over the Blueberries, and bake for 25-30 minutes – depending on your oven – or until a cake tester comes out clean after inserted into the middle of the  squares.
 – Serve with whipped cream or ice cream and enjoy!

Until next time,
LOVE & CONFECTIONS!

A Tour of Lake Catherine Blueberry Farm

The sun warmed us as honeybees flew near and we picked and ate blueberries off the bush. We rode around in a John Deere and learned about blueberries and blueberry farming for hours. We ate more blueberries. We tasted homemade Blueberry Orange Blossom Honey and a variety of Blueberry Jams. We ate some more blueberries, and planned what we would create with our haul. A truly wonderful Spring day…

A few local Food Bloggers and I recently went and took a tour of Lake Catherine Blueberries. I have been blueberry picking before and wait for blueberry season every year. I met one of the owners at a local farmer’s market and inquired about the farm. I can definitely say it was a great experience. The owners are incredibly nice and immensely knowledgeable. They welcomed us onto their farm and into their lives. Please read to the end for information on their grand opening celebration and a coupon for blueberries!

I love seeing where my food comes from and interacting with local farmers and producers. We learned so much about blueberries that our tour lasted about 5 hours. The quality of Lake Catherine Blueberries is incomparable to what is found in the grocery stores.

Most grocery store berries are over 26 days old due to the nitrogen displacement of oxygen for transport from South America. The use of nitrogen as a non-chemical method of food preservation is gaining acceptance in the food industry because it expands the availability of perishable items. Most fruit in grocery stores have had this nitrogen preservation. Lake Catherine Blueberries are picked fresh and sold in season – when the fruit is at its best.

The variety of blueberries depends on the climate. Blueberries need a specific number of cold hours each Winter to regulate their growth, known as chill hours – one hour of time with the temperature between 32 & 45 degrees F to set buds. If a blueberry bush doesn’t receive enough chill hours in the Winter, the buds might not open evenly, or at all, in the Spring.

Lake Catherine Blueberries grows 2 different types of berries appropriate for Florida chill hours, Emerald and Jewel. Emeralds are large, mildly sweet berries and Jewels are large, slightly tangy berries. They have these two different varieties for cross-pollination purposes – which creates more seeds.

Learning how the Bumble Bees help with pollination

For pollination, Lake Catherine Blueberries uses both Honey Bees and Bumble Bees. Their honey bees also make amazing Blueberry Orange Blossom Honey that they sell at the Farmer’s Markets and during u-pick season. Florida produces 20-25 million pounds of blueberries per year and Lake Catherine hand picks about 10,000 blueberries per day.

Lake Catherine Honey Bees

During blueberry season, Lake Catherine is open daily from 9am-5pm. Check out the Lake Catherine Blueberries Facebook Page for weather conditions and updates before you visit. They also encourage you to eat the berries right off the bush, so you can decide which type you like best. Come back on Sunday to see one of the desserts I made with Lake Catherine Blueberries!

Lake Catherine Homemade Jams – they are DELICIOUS!

This coming Saturday, April 20th, Lake Catherine Blueberries is hosting a Grand Opening Celebration for the season. There will be live entertainment, face painting, pony rides, hay rides and a barbeque, in addition to some wonderful u-pick berries. They will also be selling their jams, cobblers, syrups, honey and other Lake Catherine Blueberry products. Just remember that they do not accept debit or credit cards at this time, so please have cash. Below is a coupon for $2 off one pound of blueberries. Tell them Terri from Love and Confections sent you – you will love it.

Lake Catherine Blueberries
5849 Lake Catherine Road
Groveland, FL 34736
(352) 551-4110

View of Lake Catherine and the Lake Catherine Blueberry Farm in the distance

Until next time,
LOVE & CONFECTIONS!

Balloons for an Angel

Sorry this post took a little long to write – somehow these things always seem harder to put into words.

While everyone was prepping for Easter, I prepped for a different kind of party…

I don’t remember how old I was when I finally realized I had an older sister, but she had died before I was born. My family and I visited her grave often and we all saw her little baby picture every day. I knew that she was my sister, but I was too young to actually understand what it all meant. The day it became a reality, I was sitting in the kitchen and I started to cry uncontrollably. I couldn’t believe I had a sister, and that I would never get to meet her, or play with her, or grow up with her.

That was when Mom decided that we celebrate her, instead of cry about it, and that’s what we did. Every year on her birthday, we would send pink balloons to Heaven – one balloon for each year, however old she would have been.

I would get so excited for her birthday. KB and I would help Mom pick out balloons – sometimes all pink, different shades of pink, or a pink and purple combination. It was the only thing we could do to make it special, so it had to be perfect. Most of the time, we went to the cemetery to let them go.

On one of her teenage birthdays, Mom decided that we should let them go at home, because of the inclement weather. The sky was dark gray and looked like a bad storm was coming. Since we had a lot of balloons, the party store employee separated them into two groups and tied the strings together. The wind was furious, and we struggled with the balloons.

In our driveway, Mom and KB let go of one set of balloons. They floated away, tied together, on their journey to Heaven. My turn came and the wind picked up. My set of balloons sailed right into our neighbor’s tree, tied together, and stuck on one of the top branches. Up to that point, I had never felt so much panic in my life. She NEEDED her balloons on her birthday.

Mom got out an 8 foot ladder, but couldn’t reach. She got a 12 foot ladder, but couldn’t reach. She got the pool net, standing on top of the 12 foot ladder and still couldn’t reach. As a last-ditch effort, she duct-taped a broom to the pool net, on the ladder, swaying in wind… all while I was crying my eyes out. It finally worked! She managed to free the balloons – a few had popped from the branches – but they were free!

We can laugh about it now, at how ridiculous and dangerous everything was. My Mom is my hero – for this and many other things. She made sure my Sister got her birthday balloons. To this day, we always make sure we are in an open area and don’t have them tied together.

Little E & Thelma helped with the balloons. So thankful to have such great friends.

Last Saturday, March 30th, her 30th Birthday, my Family and I released 30 pink balloons (and 1 gold one, since it would have been her golden birthday) for my Sister. 15 from Raleigh, NC, where my Parents and KB live, and 15 from me in Orlando, FL. Even though we never met, she is a huge part of my life. She has always been remembered and missed at every holiday and major life event, but we know she is always there with us in Spirit.

There is barely a day that goes by that I don’t think about my Sister, my Angel. Happy Birthday Elyse!

Until next time,

LOVE & CONFECTIONS!

Citrus Chiffon Cake with Citrus Frosting

 Sometimes things don’t always go your way. The promotion and/or raise doesn’t happen, something is broken and needs fixing at home, an opportunity passes by. Sometimes it gets you down. The same thing happens in the pastry world. A souffle falls, cracked and ‘footless’ macarons, mousse doesn’t set, cakes stick to the pan. This cake is my dilemma.

So what should I do when a delicious cake, that supposedly doesn’t need a greased pan, doesn’t come out properly? Cover it with frosting! Put on a happy face and cover up the mess. Sometimes that is the best solution – the only solution.

Nothing was wrong with the cake, other than the fact that it didn’t come out easily and the top looked ugly. It was devoured in a day by co-workers, but I am still disappointed. I know I shouldn’t be, but I am. So back to the drawing board. It’s tart and sweet at the same time. Some people might think it too heavy for a chiffon cake, but I kind of like it.

“Most of us are acutely aware of our own struggles and we are preoccupied with our own problems. We sympathize with ourselves because we see our own difficulties so clearly. Ian MacLaren noted, ‘Let us be kind to one another, for most of us are fighting a hard battle.'”



P.S. these ADORABLE Cake Platter and Cake Plates are from Rosanna Inc & were a recent gift from my sister, KB! You can find the Platter here and set of 4 Plates here. I absolutely love everything on her website and if I had unlimited income and space, would own it all!



Citrus Chiffon Cake
Citrus Chiffon Cake adapted from About Professional Baking
Citrus Frosting is a Love & Confections original recipe

Citrus Chiffon Cake Ingredients:
 – 255 grams sifted Cake Flour
 – 50 grams Granulated Sugar #1
 – 12 grams Baking Powder
 – 3 grams Salt
 – 120 milliliters Canola Oil
 – 95 grams Egg Yolks, room temperature
 – 120 milliliters cold, freshly squeezed Orange Juice
 – 30 milliliters freshly squeezed Lemon Juice
 – 30 milliliters freshly squeezed Lime Juice
 – 12 grams Orange Zest
 – 12 grams Lemon Zest
 – 12 grams Lime Zest
 – 224 grams Egg Whites, room temperature
 – 1 gram Cream of Tartar
 – 255 grams Granulated Sugar #2

Citrus Frosting Ingredients:
 – 113 grams unsalted Butter (1 stick)
 – 300 grams Powdered Sugar, sifted
 – 1 tablespoon Lime Juice
 – 2 tablespoons Lemon Juice
 – 3 tablespoons Orange Juice

Citrus Chiffon Cake Directions:
 – Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F. Zest, then juice Oranges, Lemons and Limes. If using a false-bottom tube pan, do not grease – as per the original recipe instructions. I chose to use a bundt pan and neglected to grease it – hence the cake fail. If using a bundt pan, I suggest greasing it and cutting the recipe down by 1/3.
 – Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
 – Whisk in Oil, Egg Yolks, Juices and Zest and blend until smooth.
 – Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
 – Whisk 1/3 of the whipped egg whites into the cake batter to “lighten”.
 – Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
 – Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean – time depends on the size of your pan and the amount of batter used
 – If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up – you can attempt to turn it upside-down if you dare.

Citrus Frosting Directions:
 – Melt Butter over medium-low heat.
 – While butter is melting, whisk together the Powdered Sugar and Lime, Lemon and Orange Juices until combined.
 – While whisking, pour melted butter over the sugar juice mixture. If you don’t use it immediately, the frosting starts to crust – just re-whisk to smooth it out.
 – Pour over Chiffon Cake and enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was in no way compensated for this post in regards to the external links – I just happen to love the product. All opinions are my own.

Kennebec – A Big Wheel Pop-Up

 This week, I had the pleasure of dining at Kennebec – Orlando’s first multi-night pop-up restaurant by Tony Adams, Chef and Owner of Big Wheel Provisions. Chef Tony and his Big Wheel Truck crew created a wonderful dining experience.

The pop-up is located in Urban ReThink, a creative hub in Thornton Park, for 5 nights and transformed it into a culinary experience. The menu changes nightly and features locally sourced food and craft beverages. Saturday night’s finale will be a prix fixe menu with 2 seatings. If you are interested in dining at Kennebec, you can find information and reservation details here.

I invited two friends of mine, along with M, and we had a cozy table in one corner of Urban ReThink. Even though it was a small menu, we all had a hard time choosing what to order – everything looked good!

We all ordered a different drink – hands down the “Waterville Cola” was the favorite at our table. I will definitely try and re-create it at home.

Left to right: Kennebec Fizz, Waterville Cola, The Woods & Ms. Hazel

Chef started us off with an Amuse-bouche – a classic Big Wheel Deviled Egg, turned up a notch.

We shared 3 appetizers, and each of us got different entrees, so we could try them all. We also ordered all three of the desserts. (sorry for the bad lighting, still learning the camera + dimly lit restaurant)

Appetizer: Duck Meatball, Herb Spaetzle, Wild Mushrooms, Bacon Lardon, Consomme, Chive
 Appetizer: Grilled Duck Sausage, Chilled Sweet Corn Grits Porridge, Pickled Sweet Fennel, Roasted Red Onion, Mission Fig Mostarda, Minus 8 Concord Grape Vin

 Appetizer: Local Egg Yolk Fondue, Popovers, Parmigiano Popcorn, Heart of Local Lettuces, Big Wheel Bacon

Entree: Braised Wagyu Short rib, 60 Layer Potato Torta, Pearl Onion, Wild Nettles Pesto Crema, Winter Park Bleu

Entree: Kennebec Shrimp and Grits, Tomato Bacon Broth, Anson Mills Stone Ground Grits, Wild Ocean Shrimp, Big Wheel Provisions Tasso Ham, Double Cream

Entree: Local Berkshire Pork chip, Creamed R&B Farms kale, Turkish Urfa Pepper, Roasted Local Tomatoes

I also had the pleasure of helping Chef Tony with some dessert components. I apparently won him over with my Key Lime Pie Ice Cream I created last summer, and he asked me to make 3 ice creams along with some Pecan Shortbread for a number of the desserts.

Mom’s Housemade Gingerbread, Candied Ginger, Smoked Brown Sugar, Dark & Stormy Ice Cream
Grilled Palm Ridge Whiskey-Marinated Pineapple, Goat Milk Caramel, Pound Cake, Creme Fraiche Ice Cream, Malted Milk

Fruit-on-the-Bottom Ricotta, Local Honey, Pecan Shortbread, Plant City Strawberries

I got even more excited when I saw my name on the “special thanks” poster displayed at the pop-up – a little surreal.

Yep, that’s me – Terri Truscello!

Until next time,

LOVE & CONFECTIONS!

My Visit to Lake Meadow Naturals Farm

A few weekends ago, Thelma and I planned a outing. I had been wanting to go to Lake Meadow Naturals Farm since I tried their fresh eggs last year from Chef Tony Adams, chef and owner of Big Wheel Food Truck & Big Wheel Provisions. I knew that Thelma’s daughter, Little E, would love the adventure, so we set out one Saturday morning, not knowing what to expect, and ended up falling in love with this little farm.

The first time I used Lake Meadow Naturals’ eggs was for my Key Lime Pie Ice Cream. I love the eggs, because they are growth hormone and antibiotic free. All the poultry is fed a vegetarian diet with no animal by-products. They have a farm store where all their products are sold, with fresh eggs always available. You can also wander into the coop and pick your own. There is nothing like a fresh egg!

The farm has a host of different animals. When you go up the drive one of the dogs is sure to greet you. The dirt parking lot is next to the field with the sheep and goats. It was a beautiful day out, so all the animals were enjoying the sunshine.

Aside from the chickens, Lake Meadow Naturals has duck, turkeys, geese, guinea and peafowl. A few cows can be spotted behind the coops, as well as some rabbits.

In the few days after we visited the Farm, Lake Meadow Naturals sent out their weekly newsletter and said that a fox had come and killed their two black swans. We are so grateful we were able to see these beautiful creatures.

The farm store has a great selection of meats, poultry and cheeses. They also have preserves, jams, jellies and honey. The organic produce varies by season. We loaded out little shopping baskets with fingerling potatoes, carrots, tomatoes, green beans, onions, broccoli and, of course, eggs.

Little E helping me pick out carrots and exploring the farm

If you are in the Orlando area, please don’t hesitate to visit Lake Meadow Naturals.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: external links

Blood Orange Sangria

Yesterday was “Girl’s Day”. Every couple of months – because monthly never tends to work out – Thelma, Susan and I, along with three other friends, plan a day where we get together. One of our favorite Girl Day adventures is Epcot’s Food & Wine Festival, which we have gone to regularly for a few years now.

This month, we did movie day at Lolo’s house. Everyone brought a dish, drink, dessert, or in my case, all three. Lolo’s Birthday is Tuesday, so I made red velvet cupcakes to celebrate. Everyone always requests my Buffalo Chicken Dip – which isn’t really a secret recipe, since it’s on the back of the buffalo sauce bottle – but I doctor it up a bit.

It isn’t a Girl’s Day without some form of “adult beverages”. I had a few Blood Oranges from a recent trip to the farmer’s market and thought they would be perfect for sangria. For this recipe, you can either by a pre-made sangria and add to it, or make your own from scratch. Either way it is delicious.

Sangria is usually made with red wine, fresh fruit, and sparkling water or citrus-flavored soda. There are no set rules when it comes to making sangria. Everyone has their tried and true, go-to recipe. The fruits vary, the wines can be cheap budget-friendly, and you can add your own spin on it with sweeteners, juice, additional liquor, and garnishes.





Blood Orange Sangria
a Love and Confections original recipe


Blood Orange Sangria Ingredients:
 – 1.5 liters of your favorite Red Wine, preferably one with citrus notes (read the labels, they’re helpful) or a pre-made bottle of red Sangria.
 – 750 milliliters all natural Blood Orange Soda (I use this one)
 – 2 Blood Oranges
 – 1 large Orange
 – 2 Limes

Blood Orange Sangria Directions:
 – Chill Red Wine, Blood Orange Soda and Citrus for at least an hour before making the Sangria.
 – Slice, then quarter both Blood Oranges, the regular Orange and one Lime. Place pieces in pitcher. Juice the second Lime into the pitcher.
 – Pour in the Red Wine and the Blood Orange Soda. Stir to combine and enjoy. Best if consumed within 4 hours.

Until next time,
LOVE & CONFECTIONS

Disclaimer: Please Drink Responsibly. This recipe is intended for those who are 21 years of age or older. There are external links.

Brown Sugar Butter Rum Sauce

Yesterday I posted about these individual Banana Bread Puddings. They were good on their own, but I wanted something to jazz it up and really make it over-the-top. This Rum Sauce was the perfect addition. It only took a few minutes to make and it was very easy.

This sauce is so insanely good. It’s great on top of Apple Pie. You could even put it on ice cream, for a decadent topping. I might even try glazing a cake with it. You could just eat it by the spoonful – I’m not saying I did… but I’m not denying it either. 😉

Brown Sugar Butter Rum Sauce
a Love and Confections original recipe

Brown Sugar Butter Rum Sauce Ingredients:
 – 8 tablespoons Unsalted Butter
 – 1 cup packed Brown Sugar
 – 3 tablespoons Rum (spiced or dark, whichever you prefer)
 – 1/2 cup Heavy Cream

Brown Sugar Butter Rum Sauce Directions:
 – Cut Butter into cubes and place in medium-sized saucepan. Add Brown sugar. Cook on medium heat until the butter and sugar are melted and there are no granules left. This should only take a few minutes.
 – Take the pan off the heat and add the Rum, starting off slowly because it will bubble up, while stirring constantly. After the all the rum is added, add in the Heavy Cream.
 – Place the pan back on the stove, on medium-low heat, whisking almost constantly. The mixture will need to cook for approximately 10-15 minutes, or until it thickens and reduces.
 – Once it is done, take it off the heat and let it rest for 5 minutes. Be careful and do not eat it immediately, as it is an extremely hot sauce.

Until next time,
LOVE & CONFECTIONS!