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Molasses Apple Pie Parfaits

November 11, 2018

This Molasses Apple Pie Parfait is a delicious and unique twist on the classic apple pie. Molasses cookies, cinnamon-spiced Crème Chantilly and caramelized apples are layered in jars for an easy make-ahead Fall dessert. Top with salted caramel sauce for a decadent treat!

This post is sponsored by Dixie Crystals. All opinions are my own.

Apples, warm spices, salted caramel sauce, and molasses cookies come together in the perfect Fall dessert. Parfaits are a great way to create beautiful desserts for a crowd during the holiday season.

I love holiday desserts, but when it comes to holidays, easier is usually better. While I do love pie, they are not my favorite dessert, unless it has a graham cracker crust. I am a picky pie person, because some crusts are just over-baked or flavorless, and no one wants a less-than-stellar holiday dessert – that’s what we save room for!

Everything for this dessert can be made in advance, so you don’t have to worry about rushing to make something last minute. The apples are cooked until just tender with some dark brown sugar, to enhance that wonderful molasses flavor.

I could eat these molasses cookies by the handful, but I did manage to save some for the parfaits. I would recommend making an extra batch just to have around during the holidays. They are crisp around the edges and deliciously chewy in the middle – the perfect spiced cookie, aside from Ginger Crinkles! They would even look good dressed up in some white chocolate with sprinkles!

Creme Chantilly and Salted Caramel Sauce round out the delicious medley. There is something about salted caramel that I just can’t get enough of. I am totally a salty-sweet girl, and often go for salted caramel anything if it’s on a dessert menu. The sauce gives that little bit of salty goodness so the parfait is just sweet enough.

I hope you have a delicious holiday season and take it easy with my make-ahead Molasses Apple Pie Parfait!

Visit Dixie Crystals for the full recipe:

MOLASSES APPLE PIE PARFAITS

Until next time,

LOVE & CONFECTIONS!

Pumpkin Spice Bagel Chips

November 3, 2018

For those times you want something sweet, crunchy, and pumpkin spiced. Homemade Pumpkin Spice Bagel Chips are a delicious Fall treat. Great for an afternoon snack or accompanying your morning pumpkin spice latte.

This recipe is sponsored by Dixie Crystals. All opinions are my own.

I love seasonal snacks and Pumpkin Spice Bagel Chips are great at filling my Fall snack craving. These chips are easy to make and perfect to have on hand when I want a sweet and crunchy snack. Pumpkin Spice Bagel Chips are so delicious when dipped in cinnamon cream cheese, or paired with an Easy Copycat Pumpkin Spiced Latte.

Bagel chips are great for snacking because you can customize the flavors however you prefer. Sweet flavors like pumpkin spice or cinnamon, or savory flavors like onion or everything bagel. The choice is yours!

While I love my bagel chips as-is, I love dipping them in cream cheese even more! Bagels and cream cheese are a match made in heaven. I eat these for breakfast, snack and dessert. The key to making a good bagel chip is to get nice, fat un-sliced bagels.

I don’t get normal bagels from the grocery store, unless your store has a bakery that makes them fresh and keeps them whole. I usually grab my bagels from a bakery or deli – I know the bagels are made fresh and they are always uncut until purchased.

I find that slicing them on the short side is just easier that trying to get even, thin slices longways. But, this recipe can definitely be adapted if you prefer larger bagel slices. Happy snacking!

Visit Dixie Crystals for the full recipe:

PUMPKIN SPICE BAGEL CHIPS!

Until next time,

LOVE & CONFECTIONS!

Easy Copycat Pumpkin Spice Latte

October 24, 2018

Enjoy all the flavors of your favorite coffee shop drink in the comfort of your own home with this Easy Copycat Pumpkin Spiced Latte. Real pumpkin and warm spices combine to create an espresso drink that any barista would be proud of.

This post is made in partnership with Dixie Crystals. All opinions are my own.

Easy Copycat Pumpkin Spice Latte made with real pumpkin

Fall is being celebrated in most of the country, and some cooler temps – high 70s!! – even reached Florida. When it dips below 80 degrees, everyone flocks to the coffee shop for their Fall favorite drink, the pumpkin spiced latte.

While I love coffee shops, I don’t love the price tag that comes with the quintessential pumpkin drink. So instead of waiting in the drive-thru on your way to work, I created an easy, copycat pumpkin spiced latte that you can make at home!

This copycat pumpkin spiced latte uses real pumpkin too! A pumpkin syrup is mixed with steamed milk and espresso, just like your coffee shop favorite. I love when the weather cools down enough to have a warm beverages like hot chocolate and apple cider.

My pumpkin spice sauce used in the copycat pumpkin spiced latte can easily be doubled or tripled, depending on how many lattes you want for the week. You can whip up a batch and have it ready in the refrigerator, so minimal prep is needed in the mornings or for an afternoon pick-me-up.

I also learned a neat trick when creating my pumpkin spiced latte. I don’t have a fancy coffee-make or wand that whips up the steamed milk, but I do have a high-powered blender! Of course, as with all hot liquids, be careful and make sure the lid is on tight.

My blender whipped the hot milk to frothy perfection and gave me a beautiful foam for the top of the latte. I cannot wait to create more foamy lattes! I hope you enjoy this easy coffeehouse copycat recipe as much as I do.

Visit Dixie Crystals for the full recipe:

EASY COPYCAT PUMPKIN SPICED LATTE

Until next time,

LOVE & CONFECTIONS!

Pumpkin Pecan French Toast Casserole

October 12, 2018

Start your morning off right with Pumpkin Pecan French Toast Casserole. This easy, seasonal make-ahead casserole is perfect for breakfast or brunch!

This post is sponsored by Florida Dairy Farmers. All opinions are my own.

Pumpkin Pecan French Toast Casserole from LoveandConfections.com #sponsored

Today is National Farmers Day – a day for us to acknowledge and appreciate the men, women, and families that work to help feed our community and country. Being a dairy farmer takes a 24/7 commitment every day of the year. Cows need to be milked and taken care of even on holidays. Today is about our appreciation and celebration of those who are devoted to providing the food that brings us together, especially dairy farmers for the milk and cheese.

Pumpkin pecan french toast casserole uses both milk and heavy cream – it makes the most delicious combination for French toast. Brunch is my favorite meal because it can be sweet, savory, or both. This casserole is definitely a crowd-pleaser – just ask my family – and so easy because it can be made ahead of time.

I wanted to create a seasonal and delicious breakfast to share with my family and pumpkin is a favorite. This is an overnight casserole, so the bread has enough time to fully absorb the dairy mixture. Plus, the last thing we want to do is rush around the kitchen in the morning before breakfast. Everything is prepared in advance and just needs to be baked in the oven in the morning.

I try to teach my daughter where are food comes and to make sure she understands there are families that grow the food we find in the grocery store. We are lucky to have great farmers and local u-picks in the area as well. Strawberry, citrus, and blueberry season are our favorites.

We have visited farms for both Florida Dairy and Florida Beef too. I have met the farmers and their families, shared meals with them, picked their produce, toured their land, learned how they run the farm, and so much more. Be sure to thank a farmer today!

Did you know:

Milk is the #1 food source for calcium, vitamin D and potassium.
Florida is home to more than 125,000 dairy cows that collectively produce around 300 million gallons of milk a year.
Most Americans live within 100 miles of a dairy farm, and 98% of Florida’s dairy farms are family owned and operated – most by second and third-generation farmers.
Most of the dairy cows in Florida are Holsteins – the black and white cows.
Each Florida dairy cow produces 6-8 gallons of milk each day and is milked 2-3 times per day.

Here are a few items used in this recipe:

Pumpkin Pecan French Toast Casserole

By Love and Confections

Ingredients

1 pound loaf challah bread
2 1/2 cups milk
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla
8 large eggs
1 cup pumpkin puree, not pumpkin pie filling
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 cup chopped pecans

Instructions

Spray large 9 x 13 pan with cooking spray. Cube loaf and place half of the bread cubes into the pan. Sprinkle pecans over bread then place remaining bread cubes on top.
In a medium sauce pan, heat the milk, cream and sugars until sugars are melted and milk is warm.
In medium bowl, whisk together vanilla, eggs, pumpkin puree and spices. Slowly drizzle the warm milk into the eggs whisking constantly.
Carefully pour mixture over bread, making sure it is completely coated. If necessary, use a spatula and move bread to make sure it is coated in the mixture.
Cover pan with plastic wrap and refrigerate overnight. Prepare topping. Sprinkle topping on just before baking
To bake: Remove casserole from refrigerator while oven heats. Heat oven to 350F. Bake, uncovered for 45-60 minutes, until center is set and no longer soggy.
Let cool 10 minutes before serving. Serve with warm melted butter, maple syrup, powdered sugar, fruit of choice, or toasted chopped pecans.

Pecan Crumble Topping

Ingredients

1/4 cup all purpose four
1/3 cup light brown sugar
1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup unsalted butter, cubed
1/4 cup pecan halves

Instructions

Combine all ingredients in food processor. Pulse until it resembles course crumbs. Place in container with lid overnight in refrigerator. Sprinkle on casserole just before baking.

Until next time,

LOVE & CONFECTIONS!

Best Root Beer Float Ice Cream

October 12, 2018

Skip the straws and enjoy an old-fashioned treat everyone will love. This easy 5 ingredient recipe has all the flavor of a nostalgic root beer float in the form of ice cream!

This post is sponsored by Dixie Crystals. All opinions are my own.

Best Root Beer Float Ice Cream from LoveandConfections.com #sponsored

I love nostalgic treats, especially if they have to do with ice cream. Malts, milkshakes and floats are some of my favorite frozen indulgences. This Root Beer Float Ice Cream is the best of both worlds, combining a root beer float with delicious homemade ice cream. Don’t forget the whipped cream, hot fudge and cherry on top!

The local burger joint was always a favorite restaurant spot to visit growing up. My family would meet up with my best friend’s family on the weekends, grab burgers, fries & root beer floats, and share a meal. My favorite treat was the root beer float. Every few weeks the restaurant hosted a classic car show and we would wander through the parking lot looking at the pristine cars, sipping on floats.

I grew up with a love of root beer – from my dad – and birch beer – from my grandmother. Because of this love, I knew I wanted to craft the perfect ice cream. I couldn’t just freeze root beer because it would get too many ice crystals. Boiling it down also reduced the flavor. The best option is a root beer concentrate or candy flavoring. The tiny bottle packed a huge root beer punch and was the best choice for the ice cream.

A secret ingredient gives this ice cream a delicious and creamy taste, like an actual root beer float. We don’t have much Fall weather yet, so we are still enjoying this ice cream quite a bit.

Visit Dixie Crystals for the full recipe:

BEST ROOT BEER FLOAT ICE CREAM

Here are a few item I used in this recipe

Until next time,

LOVE & CONFECTIONS!

Chocolate Sugar Cookie Coffin Boxes #HalloweenTreatsWeek

October 5, 2018

Chocolate Sugar Cookie Coffins are a ghoulish delight. Chocolate coffin cutout sugar cookies are layered together with royal icing, filled with chocolate frosting, then topped with Oreo dirt and chocolate skeletons. An impressive and creepy sweet treat for your Halloween party!

This post is sponsored in conjunction with #HalloweenTreatsWeek. All opinions are mine alone.

Chocolate Sugar Cookie Coffin Boxes from LoveandConfections.com #HalloweenTreatsWeek #ad

I love making fun cookie boxes and with Halloween on the way, what better cookie box then a coffin filled with creamy chocolate frosting, crumbled Oreo cookies, and a white candy skeleton.

This is actually the first time I tried this specific chocolate sugar cookie recipe. It’s from LilaLoa, who is an amazing cookie artist. The dough was okay, and I followed her directions explicitly. I opted to bake my dough after chilling – she has different ingredient measurements on her blog if you don’t want to chill the dough.

I found a large coffin cookie cutter at my craft store, which was perfect for the cookie boxes. For the inside cutout, you either cut it by hand, or use a smaller coffin or rectangle cutter. Ideally the dough won’t spread and you will be left with perfect shapes after baking. I am going to try and play around with my regular cookie recipe to see if I can make it into some different flavored dough for the next time.

I opted to fill my coffins with chocolate frosting. You can also use whipped chocolate ganache, or even chocolate pudding to make a dirt cake style cookie box – although I would only do that immediately before serving so you don’t get the cookies soggy.

The coffin is held together with a stiff royal icing tinted black. I opted for black simply because I didn’t have a dark enough brown, and didn’t want to over saturate the icing with food color. Part of the royal icing was tinted green for the grass – this looked really cute if you want to plate them up for presentation.

Wilton has some really cute chocolate molds, and their white candy melts, along with some Crisco, went into a double boiler for the molded skeletons. I prefer using a double boiler with all my chocolate and candy melts, because it allows me to see the product as it’s melting and not burn or overcook it.

I made a few cookie coffin boxes with the dough recipe and filled one of them with candy corn and gummy eyeballs. You can use whatever is your favorite candy or dessert on the inside. These are also very large and meant to share, so grab some Halloween-loving friends and dig in!

Here are a few items used in this recipe:

Chocolate Sugar Cookie Coffin Boxes

By adapted from LilaLoa

Ingredients

1 cup unsalted butter, softened but not room temperature
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 cups all purpose flour
Royal Icing
Black and green food color
White candy melts
Crisco
Oreo cookies

Instructions

In bowl of stand mixer fitted with paddle attachment, cream butter, shortening and sugar together until well blended.
Add eggs, vanilla, baking powder and salt and combine. Add in cocoa powder and flour. Mix until flour is completely combined. It will look very soft and sticky.
Wrap dough in plastic wrap and chill minimum 8 hours.
Heat oven to 375F. Prepare cookie sheets with parchment or silicone mats.
Roll dough onto lightly floured surface. Cut 6 large coffins and place on baking sheet. Chill 10 minutes. Cut 6 more coffins and then cut the center out to create a hollow box once assembled. Place on cookie sheet and chill 10 minutes.
Bake each tray individually for 8-10 minutes. Cool on tray for 10 minutes then move to rack to cool completely
Prepare royal icing according to package directions.
Assemble coffins by piping royal icing around the edge of 3 base cookies. pipe around the edge of 3 center cookies. Stack the cookies: base cookie-icing-center cookie-icing center cookie.
Frost or pipe on the top of the cookie and let dry overnight.
Melt candy melts according to package directions. Add 2-3 teaspoons Crisco to candy melts until you get the right consistency. Spoon or pipe into molds and set in freezer for 10-15 minutes. Pop out of mold onto parchment and reserve until decorating.
Fill with chocolate frosting, top with Oreo cookie crumbs and white chocolate skeleton. Pipe grass if desired.

Chocolate Frosting*

By Love and Confections

Ingredients

3/4 cups unsalted butter, softened (1 1/2 sticks)
1 3/4 cups powdered sugar
1/3 cup cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
2-3 tablespoons heavy cream

*This recipe make a large amount of frosting. This frosting refrigerates/freezes well for extra.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

Ghostly Sweet and Salty Snack Mix from Big Bear’s Wife
Donut Monsters from Mrs Happy Homemaker
Brownie Bottom Candy Explosion Cheesecake from I am a Honey Bee
Sugar Cookie Coffins from Love and Confections
Little Monsters Halloween Mocktails from 4 Sons R Us
Reeses Halloween Cookie Bars from A Blender Mom
Candy Corn Cupcakes from Daily Dish Recipes
Paranormal Parfaits from Eat Move Make
Easy Day of the Dead Cake from Pint Sized Baker
Buttercream Bat Wing Cupcakes from Kudos Kitchen
Vanishing Candy Corn Cocktails from The Baking Fairy
Wicked Zombie Trifle from Who Needs A Cape?
Monster Party Halloween Cupcakes from Lady Behind The Curtain
Candy Corn Vodka Truffles from A Kitchen Hoor’s Adventures
Ghost Cupcakes from Mildly Meandering
Monster Mash Piñata Cupcakes from Strawberry Blondie Kitchen
Frankenstein Crispy Cereal Treats from The Redhead Baker
Graveyard Pudding from The Beard and The Baker
Day of the Dead Black Buttercream Cake from House of Nash Eats
Halloween Chocolate Sugar Cookies from Savory Experiments
Easy Caramel Apples from Katie’s Cucina
Bag of Bones Scary Snacks from For the Love of Food

Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

Image may contain: one or more people, text and food

For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

Prize #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

Prize #4

Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

Prize #5

Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Halloween Green Monster Milkshakes

October 5, 2018

Halloween Green Monster Milkshakes are a faBOOlous drink that will be a hit with both kids and adults. Make them creepy or cute with candy eyeballs, gummy worms, eyeball lollipops, candy corn, and a fun sprinkle mix.

This post is sponsored by Florida Dairy Farmers. All opinions are my own.

Halloween Green Monster Milkshakes from LoveandConfections.com #sponsored

I loved making these cute and spooky Halloween Green Monster Milkshakes! With a few simple ingredients, you can make any milkshake unique. Themed milkshakes are always fun, and since Halloween is one of my favorite holidays, I teamed up with Florida Milk to share an easy recipe that is perfect for your costume parties or after trick-or-treating.

Over-the-top milkshakes are so popular right now and amazing to look at. I created a Rainbow Rice Krispies Treats Milkshake with homemade marshmallow ice cream a few years ago and had so much fun making it.

A trick I use to get all the fun decorations to stick is to use store-bought frosting. I colored mine green to match the milkshake and the sprinkles. You can totally customize it, which is the beauty of these monster milkshakes.

I used gel food color – because that is what I had available at home – but you can use regular green food color too. Be aware that a little goes a long way. You don’t want to add too much and turn your mouth green.

The sprinkles and Halloween candy are my favorite part of the milkshake – aside from the straws, because I have a thing for cute straws and sprinkles and hoard them whenever I can. I chose a green, black and purple sprinkle mix, because it matched my glasses, the milkshake and the cute straws. You can go as creepy or cute as you’d like with these milkshakes.

You can either used freshly whipped cream or whipped topping for the milkshakes. Don’t forget extra sprinkles on the top too!

Here are a few items used in today’s recipe:

Halloween Green Monster Milkshake

By Love and Confections

Ingredients

1/4 cup white store-bought frosting
Green gel food color
Halloween sprinkles and candy eyes
1 cup milk
3 cups vanilla bean ice cream

Instructions

Mix frosting and a few drops of green food color until desired color. Using an offset spatula, spread frosting around the rim of two glasses. Add sprinkles and candy eyes. Refrigerate 5-10 minutes.
In high-powered blender, combine milk, ice cream and a few drops of green food color. Blend until combined. Pour into glasses, top with freshly whipped cream and more sprinkles.

Until next time,

LOVE & CONFECTIONS!

Purple Velvet Halloween Layer Cake #HalloweenTreatsWeek

October 3, 2018

Celebrate Halloween with a bright and colorful sweet treat! Two tiers of purple velvet cake are layered with vanilla buttercream, then topped with a chocolate drip, Halloween sprinkles and royal icing decorations.

This post is sponsored in conjunction with #HalloweenTreatsWeek. All opinions are mine alone.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

This cake is everything! I am seriously in love with it and can’t stop staring. Purple velvet cake, vanilla buttercream, royal icing decorations, chocolate drip and SPRINKLES! It was such a fun cake to put together and I love the vibrant colors.

It’s funny how you get an idea in your head and then are in total awe when it comes to life – I love that feeling!! This cake was inspired by Sweets & Treats Boutique “Monster Mash” sprinkle mix. I knew I wanted to make a layer cake, but didn’t have a set design in mind until I received the sprinkles, and this idea was born.

If you hadn’t already known, I totally have a sprinkle (and paper straw) hoarding problem. Sprinkle mixes are the best, especially when they are holiday themed and inspire a whole cake! I loved this sprinkle mix from the moment I unwrapped it and knew this would be a fun cake from the start.

There were a few elements I definitely wanted to have and a purple velvet cake was top priority. I wanted a show-stopping cake for this year’s Halloween celebration, like my Black Velvet Spider Cake from a few years back. Holiday cakes are so much fun to make and my purple velvet is definitely up there on the favorites list. I totally forgot to cut a piece to show you the inside; but don’t worry because I already have plans for another purple velvet cake soon and then you can see the beautiful color.

You can’t miss the bright and colorful rosette lollipops. My original intention was to make meringues, but I live in Florida where it is hot and humid still, and meringues might not have held up as I would have liked. Royal icing to the rescue! I made a batch of stiff royal icing, separated it into three bowls and colored them black, lime green, and orange.

I wasn’t sure regular lollipop sticks would hold them up and am glad I made the decision to use some matching paper straws I had on hand (self-proclaimed straw hoarder). The colors matched perfectly, which was great because I staggered the decorations and some straws were actually on the outside of the cake. The straws also held up really well to the weight of the royal icing.

I adore chocolate drips on cakes – here’s my Candy Corn Layer Cake from last year – and knew I needed that chocolate contrast with all the bright colors. It is an easy element to add to any cake and gives it a whimsical touch.

The vanilla buttercream is very easy to work with and the color matched the little pearl candies from the sprinkle mix perfectly. I didn’t want to go too dark with the buttercream, because the inside is already a dark purple, and then you wouldn’t be able to see the chocolate drip as well.

Here are a few items I used for today’s recipe:

Purple Velvet Halloween Layer Cake

By adapted from Joy of Baking

This recipe is for 1 tier. Double if you wish to do a 2-tiered cake as pictured

Ingredients

2 cups plus 2 tablespoons cake flour
1 teaspoon salt
1 1/2 teaspoons Dutch-processed cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature
Purple gel food color
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Instructions

Heat oven to 350F. Prepare cake pans with parchment on bottom and grease sides with baking spray
In medium bowl, sift together flour, salt and cocoa powder. Set aside
In stand mixer bowl, or large bowl with hand mixer, beat butter and sugar on medium to medium-high until light and fluffy, approximately 3-5 minutes. Add eggs one at a time until fully combined. Scrape down the bowl after each egg addition.
Combine vanilla and buttermilk. While mixer is on low, alternate flour and buttermilk, in 5 additions, beginning and ending with the flour. Add preferred amount of gel food coloring (advised no more than 1/2 teaspoon, preferably 1/4 or less). Scrape down sides of bowl to make sure color is combined throughout.
In a small bowl, combine the vinegar and baking soda and let fizz. Quickly mix or fold into batter.
Divide between cake pans (2 if using 8-inch, 3 if using 6-inch) and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely. Can be made a day in advance, wrapped tightly in plastic wrap and refrigerated.

Vanilla Buttercream

By Love and Confections

Ingredients

2 cups vegetable shortening
2 cups unsalted butter, room temperature
1 teaspoon clear vanilla extract
10 cups Dixie Crystals Confectioners Powdered Sugar, sifted
pinch salt
3-4 tablespoons milk
Purple gel food color

Instructions

In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanilla and beat to combine.
Sift powdered sugar. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency. If frosting is too yellow from butter, add a tiny drop of purple food color from the end of a toothpick and whip.
If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.
You can choose to layer and crumb coat in white or purple. I used white, then added purple for the final buttercream. Please be advised of the amount of food color used. Add amount at your discretion. It may change consistency of buttercream and stain tongue if too much is added. I used around 5-8 drops.

Chocolate Drip

Ingredients

1 cup dark chocolate chips
1/2 cup heavy cream, plus 2 tablespoons

Instructions

In microwave-safe measuring cup, heat heavy cream for 45-60 seconds, until just before boiling. Add chocolate chips and let sit for 2 minutes. Stir with spatula until combined. If not thin enough for a drip and still warm, add in 1-2 tablespoons heavy cream. If necessary, heat ganache for additional 10-15 seconds in microwave then add 1-2 tablespoons heavy cream. Place in uncut piping bag.

Cake Assembly

Level cakes if necessary. Place a small amount of frosting on cake board to secure cake. Place bottom layer on cake board. Add frosting to cake and level with offset spatula (approx 1/3 – 1/2 cup) Place second layer on top (if using three 6-inch layers) and repeat.
Place last layer on top upside-down and apply a crumb coat* over cake. Place in freezer for 15-20 minutes. Repeat with additional cake if making two tiers.
Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Repeat with additional cake if making two tiers.
Place dowels in bottom layer to support top tier. Stack cakes. Make ganache drip. Drip chocolate over bottom tier and top tier. Let sit for 5 minutes.
Fill piping bag fitted with 1M tip and pipe frosting along the top. Add sprinkles on top of both tiers.
Add royal icing lollipops** and additional royal icing decorations. Serve or refrigerate then bring to room temperature before serving.

* Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.
** Prepare royal icing lollipops minimum 24 hours before needed, preferably 48 hours. Use Wilton meringue and instructions on container. Divide icing and color using gel food color. Place parchment on sheet pans with sides, lay straws down and pipe rosettes using 1M piping tip. Vary size and colors as needed.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

Pumpkin Patch Graveyard Eclair from Big Bear’s Wife
Pumpkin Empanadas from Pook’s Pantry
Malted Milk Ball Spider Cookies from Pastry Chef Online
Pumpkin Patch Cupcakes from Mrs Happy Homemaker
Purple Velvet Halloween Layer Cake from Love and Confections
Eyeball Jello Shots from I am a Honey Bee
Monster Fudge from 4 Sons R Us
Pumpkin Cheesecake Bars from A Blender Mom
Vampire Ice Cream Floats from Daily Dish Recipes
Graveyard Pie from Eat Move Make
Easy Skeleton Cake Pops from Pint Sized Baker
Swiss Meringue Spooky Skull from Kudos Kitchen
Candy Corn Cheesecake Mousse from The Spiffy Cookie
Melting Witch Candy Popcorn Halloween Party Mix from Lady Behind The Curtain
Dragon’s Eggs from A Kitchen Hoor’s Adventures
Graveyard Dip from Mildly Meandering
Eyeball Cake Balls from Strawberry Blondie Kitchen
White Chocolate Ghost Cupcakes from The Beard and The Baker
Halloween Chocolate Blossom Sprinkle Cookies from House of Nash Eats
Rice Krispie Haunted House from Savory Experiments
Halloween Snack Mix from Katie’s Cucina
Monster Rice Krispies from For the Love of Food

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

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