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Succulent Vanilla Sugar Cookies #BrunchWeek

Sugar Cookies are a family favorite for holidays and celebrations. I jumped on the trend and created Succulent Vanilla Sugar Cookies that are perfect for Mother’s Day, bridal showers, baby showers, and so much more.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This post contains affiliate links.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek


For #BrunchWeek Day 2, I am bringing you a family favorite recipe that we use for pretty much every holiday throughout the year. We love baking and decorating cookies. In addition to my fun straw collection I mentioned yesterday in my Strawberry Frosé post, I also have quite a collection of cookie cutters. I don’t have hundreds like a lot of the cookiers out there, but I keep adding to my collection. I chose a simple round cutter for my succulent sugar cookies today.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

I have a thing for succulents. I liked them before they were big and everywhere, actually. However, I have a black thumb and kill almost every plant I own. “Succulents can’t be that hard to keep alive; they’re sturdy little suckers” – said the voice in my head before going to a plant and flower show and purchasing some.

Well, low and behold, while they are pretty easygoing plants, I learned the hard way that they really, really, really need a lot of light. Did you know that succulents grow taller when they need more sunlight? Yep, I didn’t, but I do now. And now I have to find a sunnier spot than my back patio to place them for optimum sunlight… Oh, and thanks to Youtube, I know how to trim them and try and get them smaller again. That’s my project this Spring and Summer – to not kill my plants.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

Anyway, back to the recipe. I love sugar cookies and wanted to do a fun, themed cookie for
#BrunchWeek. Succulents are great because they come in any and every color under the rainbow. I chose to use my favorites, green and pink.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

After mixing the frosting and coloring them with gel colors (do not use regular food coloring) I fell in love with the forest green one. The avocado green is really pretty and I might try doing a shade darker next time. I also used a moss green, but it didn’t look appetizing at all… we won’t go there. The pink frosting is actually a few drops of Merlot color. I love how it came out all dusty rose-like.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

The frosting I made is absolutely delicious. I had always been curious about LorAnn Oils and Flavors, especially the Princess Baking Emulsion. It has a vanilla, citrus, nutty taste and was a pleasant surprise and addition to my frosting. I will definitely be using it again soon my my baked goods and frostings!

In case you’re wondering what tips I used: 18, 21, 32, 101, 104, 352. Here are some items I used for today’s recipe:

I had a lot of fun coming up with designs and cannot wait to practice piping more succulent cookies soon! I hope you are enjoying #BrunchWeek so far and don’t forget to enter the giveaway!!

Succulent Vanilla Sugar Cookies

By Cookies adapted from Pillsbury, Frosting from Love and Confections

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup (2 sticks) unsalted Cabot butter, softened
  • 1 Eggland’s Best large egg, room temperature
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions

  1. Combine flour, baking powder, salt and sugar into a large bowl. Use a whisk to combine and break up any lumps. cut in butter using a pastry blender.
  2. In a small bowl or measuring cup, beat the egg and add in heavy cream and vanilla paste or extract. Pour into flour mixture and combine with a spatula, or by hand, until it forms a ball of dough, without overworking it.
  3. Form a disk and wrap airtight in plastic wrap. Refrigerate at least 4 hours or overnight. If not using immediately, you can securely wrap it and place in a zip top bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
  4. When ready to make cookies, heat oven to 400F, roll out to 1/4 inch thick, cut out shapes with cookie cutters and place on an ungreased air-bake baking sheet.
  5. Bake for 10-16 minutes, on an air-bake sheet tray or until just golden brown around the edges. If using a regular sheet pan, cooking time will be reduced to 5-8 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooking rack and cool completely before icing.

Princess Frosting

Ingredients

  • 1 cup (2 sticks) unsalted Cabot butter, softened
  • 1 cup vegetable shortening, preferably Crisco
  • 1/2 teaspoon salt
  • 2 pound bag Dixie Crystals Powdered Confectioners Sugar
  • 1 teaspoon LorAnn Princess Emulsion
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3-6 tablespoons milk
  • Gel food colors

Instructions

  1. In stand mixer, beat butter 2-3 minutes until light. Scrape down the sides of the bowl, add in shortening, and beat until combined.
  2. Add about half of the powdered sugar and mix on low. Scrape down the sided of the bowl. Add in the emulsion, extract or paste and 3 tablespoons milk. Top with remaining powdered sugar and mix on low to combine. Scrape sides of bowl then mix on medium speed for 3-5 minutes. If frosting is too thick to pipe, add in remaining milk, 1 tablespoon at a time and beat to combine. Buttercream should be soft enough to pipe, but hard enough to retain shape and fine lines.
  3. Separate buttercream into bowls and color with desired gel food colors. Keep covered when not in use. Place into piping bags prepared with tips. Pipe and decorate cookies. Once frosting has “crusted” slightly, keep covered in an airtight container, refrigerated, for up to 2 days.
Yield: 20 cookies

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Until next time, 
LOVE & CONFECTIONS!

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Blueberry Lemon Cupcakes with Cream Cheese Frosting #FollowtheFresh

This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own. 
Fresh Blueberry Lemon Cupcakes with Cream Cheese Frosting is one of my favorite Spring desserts! 

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

Cupcakes make me happy, and baking cupcakes with Fresh From Florida blueberries is the first thing I make when blueberry season comes. Lemon and blueberry are a match made in Heaven and I knew a blueberry lemon cupcake would be a hit with everyone. The cupcakes turned out fabulous, and I was able to share some with our neighbors too. They raved about them – so glad everyone loves these as much as I do!

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

The cream cheese frosting is literally the ‘icing on the cake’. There is something really great about the mixture of tart and sweet when it comes to blueberries, lemon and cream cheese. These flavors compliment each other so well.

When I made the cupcakes, I put a few aside and added purple sprinkles for the Little One; because you can never have too many sprinkles, right? The rest got decorated with simple fresh blueberries and a small sprig of mint for color.

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

I experimented with two different kinds of baking cups. One was a colorful grease-proof liner and the other was my normal white baking cups. While the purple grease-proof looked beautiful, you can’t see the blueberries in the actual cupcake. I mixed them up for the photos, just so you can tell there are blueberries in the cupcake too.

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

If I’m not shopping for my blueberries at Publix, I am picking them in a Fresh From Florida field. Blueberry season is a much anticipated time of year. My family thoroughly enjoys all the baked goods I make, breakfast recipes, and eating blueberries by the handful.

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

We even keep a bowl on the counter with washed berries, so anyone can grab some throughout the day. It is a healthy, fresh and delicious snack that the whole family enjoys. Blueberries end up in our shopping basket nearly every week.

I use them in my morning smoothie and also pack some in the Little One’s lunchbox for pre-K. I love blueberries on salads, making jam, and syrup too. Blueberry cocktails are also a favorite, like my Blueberry Sangria! You can use the search bar to find that recipe in the archives.

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

When making cream cheese frosting, a little trick I learned from culinary school will help. Sometimes the cream cheese gets clumpy when you beat the butter and cream cheese together, and it doesn’t create a nice, smooth frosting. If you beat the butter first, then slowly incorporate the softened cream cheese, it should be a nice, creamy, and lump-free frosting. Also, don’t forget to sift your powdered sugar!

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

I love having seasonal fresh Florida produce, like blueberries, sweet corn, and watermelon. Florida farmers make it easy to have wonderful, flavorful, fresh produce available for everyone year-round. Whether I’m at the grocery store or in the field, I follow the fresh!

What are your favorite blueberry recipes? Find more recipes and info about Florida fruits and vegetables, and how-to videos at the Fresh From Florida website. Also follow along on Twitter, Instagram and Pinterest for more delicious treats and updates!

Blueberry Lemon Cupcakes with Cream Cheese Frosting from LoveandConfections.com #FreshFromFlorida #sponsored

Blueberry Lemon Cupcakes with Cream Cheese Frosting

By Love and Confections

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs, room temperature
  • 3 cups all-purpose flour + 2-3 tablespoons
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup whole milk, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh blueberries

Instructions

  1. Heat oven to 350F and line cupcake tins with baking paper.
  2. With a stand or electric mixer, beat butter and sugar on medium until light and fluffy. Add in eggs, one at a time, scraping down the sides of the bowl after each addition.
  3. In a medium bowl, whisk together 3 cups flour, salt and baking powder and set aside. Combine milk and extracts in a measuring cup and set aside.
  4. Alternate the flour and milk mixture, in 5 additions, beginning and ending with the flour.
  5. In a small bowl, toss the freshly washed blueberries into 2-3 tablespoons of flour, so the berries are coated. Gently fold them into the batter.
  6. Scoop batter into muffin tins, filling about 2/3 in each cup. Bake for 16-18 minutes, or until the top is springy and a cake tester inserted into the center comes out clean. Allow to cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Cream Cheese Frosting

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounce cream cheese, softened
  • 4-5 cups powdered sugar, sifted
  • 1 teaspoon butter vanilla flavoring

Instructions

  1. Beat butter for 2-3 minutes until light. Add in cream cheese and beat on low until combined. Scrape down the sides of the bowl. With mixer on low, add in powdered sugar, 1/2 cup at a time. Start with 4-4 1/2 cups, depending on humidity in the kitchen. Whip frosting on medium for 3-5 minutes. See if frosting can hold a soft peak – if not, add in remaining powdered sugar and mix again. Refrigerate frosting for 2-3 hours.
  2. Prepare piping bag with large open star tip. Pipe frosting onto cupcakes and top with either fresh blueberries or sprinkles!

Yield: 26 cupcakes

Until next time, 
LOVE & CONFECTIONS!

Easy Strawberry Frosé #BrunchWeek

Easy Strawberry Frosé is a tasty boozy beverage that is sure to get any brunch, party or celebration started!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Easy Strawberry Frosé from LoveandConfections.com #BrunchWeek


Easy Strawberry Frosé combine a few of my favorite things: wine, the color pink, berries, and fun straws. I will totally admit that I love frozen cocktails, and this one could not be easier to make.

Strawberry Frosés are perfect for any brunch, holiday, or girls’ night! I know my girlfriends would love to have appetizers and frosé during our next night out. I love pink party drinks, and these would also be the perfect cocktail for Mother’s Day – especially with a pretty pink tablescape!

Easy Strawberry Frosé from LoveandConfections.com #BrunchWeek

You can’t forget the fun straws – I never do. I have so many straws it’s embarrassing, but I love them so much! You never know when you might have a spontaneous get-together and need some cute napkins or straws for cocktails. ‘Always be prepared and ready to party’ is my motto!
Easy Strawberry Frosé from LoveandConfections.com #BrunchWeek

When choosing a wine, take into account who will be drinking it. Do your friends tend to favor more dry or sweet wines. I chose a bottle that wasn’t too sweet, so I could add in my own strawberry simple syrup and adjust the sweetness. It helped make the drink perfectly pink, because the rosé lightens when it is frozen and blended.

You will probably need to use 3 ice cube trays when freezing the wine. If necessary, the ice cubes can be made in batches the day before and kept in a freezer plastic bag until blending.

Easy Strawberry Frosé from LoveandConfections.com #BrunchWeek

It’s BrunchWeek – my favorite event of the year! I am so excited to be working with this year’s group of bloggers. We have over 150 amazing recipes over the next few days, as well as a big giveaway > enter here! I hope you enjoy all the fabulous recipes this week! Happy brunching!

Easy Strawberry Frosé

By Love and Confections
Published 04/30/2018

Ingredients

  • 1 750ml bottle of rosé
  • 1 cup water
  • 1 cup sugar
  • 2 cups strawberries, washed, hulled and quartered

Instructions

  1. Freeze rosé in ice cube trays overnight.
  2. Place water, sugar and strawberries into a small/medium pot. Stir together and heat until the mixture boils. Cook on low for 10 minutes. Strain syrup into heatproof container, but do not push the berries through. Let it drain naturally for 10 minutes. Cover and refrigerate overnight
  3. In blender, combine ice cubes and 1/2 cup strawberry syrup. Add more to taste. Serve immediately

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.

Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich from Girl Abroad.
Spicy Pimento Cheese Omelet from For the Love of Food.

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.

Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.

Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen.
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.

BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

Until next time, 
LOVE & CONFECTIONS!

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek 2018 and Giveaway

Welcome to #BrunchWeek 2018! I created Brunchweek 6 years ago and never imagined how great of an event it would become. We have over 150 brunch recipes from thirty eight bloggers around the country. They are showcasing some of their best brunch dishes (over 150!!). We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


I am co-hosting with my blogging pal A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with some amazing sponsors that I love working with! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family ®”.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Easy Lemon Pudding Bundt Cake #EasterSweetsWeek

Easy Lemon Pudding Bundt Cake with Lemon Cream Cheese Frosting is a sweet and not-too-tart treat that is perfect for Spring and Summer.

I received product and/or samples from the #EasterSweetsWeek sponsors to use in recipes. All opinions are my own.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com


Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

Lemon is definitely one of my go-to Springtime flavors. I love citrus and growing up in Florida, citrus is abundant. My family and I go to the citrus groves during season and pick oranges, tangerines, grapefruit and lemons. I love everything from meyer lemons to key limes, and everything in between.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

While I love baking from scratch the most, sometimes I do the semi-homemade route and start with a box mix. When I am planning a big party or holiday event, this is a time-saver, especially when I am in charge of more than one course or dish. I am definitely glad I chose this Easy Lemon Bundt Cake for our Easter celebration. It is sweet and moist, and I love the tart lemon flavor.

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! 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!

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

Easy Lemon Pudding Bundt Cake

By Love and Confections

Cake Ingredients:

  • 15.25 ounce Lemon Supreme cake mix, dry mix only
  • 3.4 ounce instant lemon pudding, dry mix only
  • 4 eggs, room temperature
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup butter, softened
  • 1/2 cup warm water
  • 1 teaspoon lemon extract
  • 1-2 tablespoons lemon zest

Frosting:

  • 6 ounces cream cheese, softened
  • 2-3 cups powdered sugar
  • 2 teaspoons lemon zest
  • 1-2 tablespoons lemon juice
  • Yellow sprinkles, optional

Instructions:

  1. Heat oven to 350F. Prepare bundt pan with baking spray or grease and flour. Set aside
  2. In stand mixer or mixing bowl, combine cake mix, pudding, eggs, Greek yogurt, oil, butter, water, extract and first measure of lemon zest. Mix to combine.
  3. Pour into bundt pan and bake 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto rack to cool completely
  4. Prepare Frosting. With hand mixer or stand mixer combine cream cheese, 3 cups powdered sugar, zest and 1-2 tablespoons juice. Add more powdered sugar or juice as needed. Either spread onto cake or place into piping bag and pipe on top of bundt cake. Add sprinkles. Chill until serving.

Yield: 12+ servings

 

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

#EasterSweetsWeek Logo

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 one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

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 March 26th – April 1st at 12AMEST. Winners will be selected soon afterwards 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.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Funfetti Cheesecake Sugar Cookie Cups #EasterSweetsWeek

When you can’t decide between funfetti cake, sugar cookies, or cheesecake, have all three in a fun bite-sized treat. Funfetti Cheesecake Sugar Cookie Cups are perfect for any occasion or celebration.

This sponsored post is written on behalf of Dixie Crystals for #EasterSweetsWeek. All opinions are my own.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek


Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek

If you take a look into my baking supply closet, you’d see that I LOVE sprinkles. I have different colors, mixtures, holiday sprinkles, custom sprinkles, eyeballs, hearts – basically a ton of sprinkles. These Funfetti Cheesecake Sugar Cookie Cups were the perfect way to use some of my favorite baking accessory, and just in time for Easter. Spring is all about color, and these sweet treats are great for your Easter brunch or dessert table.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek

Lately I have been baking a lot of cookie cups. I really love them because they are bite-sized and can be made into almost any flavor. Some of my favorites are my Banana Cream Pie, Chocolate Irish Cream Cheesecake, and Creme Brulee Cookie Cups. Since cookie cups are small and packed with flavor, they are a great dessert idea for holidays, especially since they can be made in advance. We usually have big family gatherings, and I always try to make things ahead of time for holidays, especially desserts.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! 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!

 

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

 

Brownies:

Cakes:

 

Candy:

 

Cookies:

 

Baked Desserts:

 

No Bake Treats:

#EasterSweetsWeek Logo

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 one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

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 March 26th – April 1st at 12AMEST. Winners will be selected soon afterwards 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.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

My #FreshFromFlorida Spring

This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.

Spring brings an abundance of Fresh From Florida fruits and vegetables that the whole family enjoys!

My #FreshFromFlorida Spring from LoveandConfections.com #ad #IC #FollowTheFresh

Some parts of the country are still covered in snow, but here in Florida, we are enjoying the sunshine and beautiful Fresh From Florida produce! I was born and raised in Florida and have never lived anywhere else. We are lucky to have such beautiful and delicious produce available this time of year, especially strawberries, tomatoes, mushrooms, cabbage, and much more. 
When I shop at Publix, I look for the Fresh From Florida signs and packaging in my produce section. If we don’t get something at a u-pick or farmer’s market, we try to buy local from our grocery store. I love being able to know that the fruits and veggies I am feeding my family are grown right here in our state.
My #FreshFromFlorida Spring from LoveandConfections.com #ad #IC #FollowTheFresh
Strawberries are our favorite snack right now. They are so juicy and sweet – perfect for eating as-is, but I use them in my baking and daily smoothies too! Strawberries on top of angel food cake is a family favorite, and my little one loves to share strawberry smoothies with me in the morning. Our smoothies are packed with nutrients and vitamins from fresh Florida berries. Did you know that you can roast strawberries? It makes them even more sweet and delicious. A tiny bit of sugar and some vanilla extract take the berries from great to extraordinary!
My #FreshFromFlorida Spring from LoveandConfections.com #ad #IC #FollowTheFresh
We cook snap beans at least once a week with our dinners. Mushrooms are almost always on our meal planning menu too. When writing our grocery list, I like to have options, so we usually add fresh cabbage and peppers to the list as well. A lot of these fresh vegetables are great not only cooked in meals, but to have as snacks throughout the day. I love being able to provide a nutritious option. Sometimes the veggies are paired with hummus, dip, or even some cheese to add protein. 
My #FreshFromFlorida Spring from LoveandConfections.com #ad #IC #FollowTheFresh
We always have a bowl of beautiful, red tomatoes on the counter to use in sandwiches and salads. I love making Caprese salad with basil from our garden too. There is nothing like using fresh Florida produce made available year-round from Florida farmers! 
My #FreshFromFlorida Spring from LoveandConfections.com #ad #IC #FollowTheFresh
What are your favorite Fresh From Florida ingredients? Do you have a tried and true or family recipe using fresh Florida produce?


You can find delicious Fresh From Florida recipes on their website, as well as follow on Facebook, Twitter, Instagram, and Pinterest.

Until next time,
LOVE & CONFECTIONS!



My #FreshFromFlorida Spring from LoveandConfections.com #ad #IC #FollowTheFresh


Pink Ombré Drip Layer Cake

Pink ombré buttercream and pink ganache top off a three-tiered pink vanilla almond cake that is perfect for special occasions. Festive decorations like mini snack cakes, French macarons, meringue, and sprinkles make it over the top.

This sponsored post is written on behalf of Dixie Crystals. All opinions are my own.
Pink Ombre Drip Layer Cake from LoveandConfections.com
I love everything about this cake! From the pink ombré frosting to the chocolate ganache, and all the adorable decorations – they all combine into a perfectly cute cake. Spring usually brings a lot of special celebrations.  My Pink Ombré Drip Layer Cake is perfect Valentine’s Day, Mother’s Day, baby showers, brunches and anniversaries! 
Pink Ombre Drip Layer Cake from LoveandConfections.com
I wanted this cake to be pink inside and out. It starts with one of my favorite – and easy – vanilla almond layer cakes that I tinted pink. I made a full batch of my vanilla almond frosting, but didn’t need to use it all, so there will be extra. Hello, mid-week decorated cupcakes! My Little loved this cake because her current favorite color is pink. If she had her way, she’d eat it for breakfast, lunch, dinner, snacks, and dessert too.
Pink Ombre Drip Layer Cake from LoveandConfections.com
The toppings definitely make the cake. Chocolate drip cakes are really fun to make because they can be customized completely. I love using edible decorations, like snack cakes, homemade meringues and macarons. Make sure you give yourself enough time to have everything made beforehand. The sprinkles are my favorite part – obviously, since I have a slight sprinkle obsession.
Pink Ombre Drip Layer Cake from LoveandConfections.com
Treat yourself to a delicious dessert and try my Pink Ombré Drip Layer Cake today!

Until next time, 
Love and Confections!

Pink Ombre Drip Layer Cake from LoveandConfections.com

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Red Hot Cinnamon Chocolate Cupcakes

Add some spice to your Valentine’s Day celebration with Red Hot Cinnamon Chocolate Cupcakes. These fun and festive chocolate cupcakes have a sweet heat frosting from cinnamon candies, colorful confetti sprinkles and heart cupcake topper.

This sponsored post is written on behalf of Dixie Crystals. All opinions are my own.
Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com 

Valentine’s Day is one of my favorite holidays. I love celebrating holidays and baking special treats for my loved ones. These Red Hot Cinnamon Chocolate Cupcakes are sure to be a spicy and sweet surprise that will make everyone’s day brighter. 
Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

You can’t have Valentine’s Day without some sort of chocolate. I chose a chocolate cupcake base to compliment my frosting. Cinnamon extract, which is optional, perfectly pairs with the moist, chocolate cupcake. If you’re not a fan of cinnamon, you can add extra vanilla or even almond extract.
Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

The perfectly pink frosting gets its color from cinnamon candies. I warmed some milk and let the candies sit in the milk before straining and adding it to the buttercream. I have seen some people try and pulverize these candies in the food processor, but they are pretty tough. Soaking in milk really brings out the cinnamon flavor and you don’t have to worry about grainy candy bits ruining the frosting. I added 1 small drop of gel food coloring just to brighten up the pink.

Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

Decorations on cupcakes are a must! You should see my ever-growing sprinkle collection. Red, white and pink confetti hearts top the cupcakes and add some whimsy. Cupcake toppers are always adorable. Local party stores always have cute options, or a DIY cupcake topper is great in a pinch.

Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

I hope you have a delicious, sweet and spicy Valentine’s Day! Here are some tools you may need to make these cupcakes:

Until next time,
LOVE & CONFECTIONS!

Red Hot Cinnamon Chocolate Cupcakes from LoveandConfections.com

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.