Search Results for: key lime

Candy Bar Chocolate Coconut Bundt Cake for #BundtBakers

In my Candy Bar Chocolate Coconut Bundt Cake, moist and rich chocolate combines with sweet coconut that is reminiscent of a popular candy bar.

Chocolate Coconut Bundt Cake

 I am hosting this month’s Bundt Bakers. Coconut and I have a love-hate relationship. I have always been back and forth on coconut. Sometimes I will eat it when it’s fried on shrimp, sometimes not. So why choose coconut for the theme? Because there are so many ways to use it: shredded coconut, coconut milk, coconut sugar, coconut oil.

Chocolate Coconut Bundt Cake

Even though I don’t like it all the time, I have very fond memories with coconut. One of my first experiences I remember with coconut was at our house in Miami. We had some coconut palms and whenever one fell, my Dad would let us try and crack it open. Some of you might know how hard that can be, but a determined 10-year-old and her 6-year-old little sister thought they were no match for the coconuts. We would bang them and drop them on the driveway for hours – now that I think about it, he might have given it to preoccupy us at the time – makes sense now. Anyway, we would try and try and he eventually ended up cracking it open for us.

Chocolate Coconut Bundt Cake

We jumped with excitement as the shell cracked and little by little the coconut water started to leak out and the white flesh appeared. We tried some coconut because we had worked our little hearts out to break the thing open, but didn’t like it too much. Even now I sometimes like them prepared in certain ways and sometimes not, but either way, coconuts give me some great memories of my childhood at home or the beach, trying to break them open with my little Sister and Dad. It’s funny how food can do that. We associate so many memories with food.

Chocolate Coconut Bundt Cake

I hope you enjoy this cake. I made it for my Dad. It is a very easy, one-bowl recipe – if you’re not using the coconut streusel, but you really should. No coconuts were harmed in the making of this cake. 😉

Chocolate Coconut Bundt Cake



Candy Bar Chocolate Coconut Bundt Cake
Adapted from Food.com
Click here for a printable recipe

Candy Bar Chocolate Coconut Bundt Cake Ingredients:
– 2/3 cup Cocoa Powder, sifted
– 2 & 1/4 cups All Purpose Flour
– 2 cups Granulated Sugar
– 1 & 1/2 teaspoons Baking Powder
– 1 & 1/2 teaspoons Baking Soda
– 3/4 teaspoon Salt
– 1 & 1/2 teaspoon Espresso Powder
– 1 &1/2 cups warm Water
– 3 large Eggs
– 2 teaspoons Vanilla Extract
– 1 & 1/4 cups Vegetable Oil

Optional Streusel Ingredients:
– 1/2 cup Shredded Coconut
– 1/3 cup Brown Sugar
– 1 tablespoon Cocoa Powder

Candy Bar Chocolate Coconut Bundt Cake Directions:
1. Heat oven to 350F and generously grease a bundt pan with baking spray.
2. In the bowl of your stand mixer or with an electric hand mixer, mix all the cake ingredients on medium speed until well combined. Scrape down the sides as necessary.
3. Make the Streusel by mixing together the Coconut, Brown Sugar and Cocoa Powder in a small bowl with a spoon.
4. Pour 1/3 of the batter into the bundt pan, sprinkle the streusel over that, then cover with the rest of the batter.
5. Bake for 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Let it cool a minimum 15 minutes in the pan before trying to turn out onto a cake plate. Garnish with Chocolate Ganache and Shredded Coconut. Enjoy!

Chocolate Ganache Ingredients:
– 2 ounces Heavy Cream
– 4 ounces Semi-Sweet Baking Chocolate, chopped into small pieces
– Shredded Coconut (optional garnish)
– Chocolate Sprinkles (optional garnish)

Chocolate Ganache Directions:
1. In a small pot, heat the Heavy Cream just until hot and tiny bubble begin to appear. You don’t want to boil it and please don’t ever leave when heavy cream is on the stove as it can boil over and create a mess in seconds.
2. Have the chopped Chocolate in a small bowl and pour the Heavy Cream over it. Let it sit for 5 minutes before touching it. After 5 minutes, whisk to create a creamy ganache.
3. Place chocolate in a piping bag and pipe onto the top of the cake. Garnish with shredded Coconut and Chocolate Sprinkles

Until next time,
LOVE & CONFECTIONS!

Here are today’s Coconut themed Bundt Bakers:
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Homemade Guacamole and Cilantro-Lime Crema #DelimexFiesta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelimexFiesta #CollectiveBias

Homemade Guacamole and Cilantro-Lime Crema from LoveandConfections.com


Homemade Guacamole and Cilantro-Lime Crema are the perfect additions to any fiesta. I love different toppings and dips for taco bars. The more the better, because I can mix and match and choose which topping goes best with a certain dish. Taco bars are a great option when feeding a crowd, especially for parties during college basketball season, because there are so many options for guests to choose from. Queso and salsa are a must, but homemade guacamole is the best. Also, if you want to try something different with your tacos, Cilantro-Lime Crema is the way to go.

Homemade Guacamole and Cilantro-Lime Crema from LoveandConfections.com

For future taco night or basketball parties, Delimex Taquitos, Tacos and Tamales will probably make an appearance. Since college basketball is on television, it’s fun to watch, but sometimes I miss the games while cooking dinner. I made some Delimex Tacos and Taquitos and they cooked in less time than it took me to make both the guacamole and crema. They can easily be found in your local Walmart frozen food section. Delimex even has a coupon that you can print through April 7th, for $1 off any two (2) Delimex Frozen Taquito products (excluding frozen fruit taquitos) at Walmart.

Click for link to coupon

My family and I love “Mexican Miercoles” – we did “Taco Tuesday” before it was a thing, and gave it a cooler name. 😉 Whether we went out to our favorite Mexican restaurant, or stayed in and cooked, it was all about being together. The guys would sometimes grill the meats, we made homemade fillings and side dishes, but one constant was guacamole! My Uncle makes THE best guacamole, and this recipe is adapted from his.

Homemade Guacamole and Cilantro-Lime Crema from LoveandConfections.com

I decided to try something new for a topping and came up with the Cilantro-Lime Crema. We love cilantro-lime rice and I often make it when we have taco night, so that’s where the flavor profile came from. Cilantro and lime are great together and with the Greek Yogurt and Sour Cream, it blends perfectly. I will definitely be making some more tacos and salads soon, so I can have more of this delicious crema.

Homemade Guacamole and Cilantro-Lime Crema from LoveandConfections.com

Delimex made taco night a breeze. I shared some of my favorite recipes and I’d love to hear your favorites. Be sure to check out more delicious recipes at Kraft.com and head to Walmart to grab some game-day Delimex!

Let’s connect! Follow me on {Pinterest} {Facebook} {Twitter} {Instagram}

Gather ingredients for Guacamole.

Place all ingredients into a bowl and use a pastry cutter to combine. 
You want a chunky guacamole, so this tool is the best way to achieve that. 
Gather ingredients for Crema and blend together until smooth.

Homemade Guacamole
Adapted from a Love and Confections family recipe
Click here for a printable link

Homemade Guacamole Ingredients:
– 2 ripe Haas Avocados
– 1 medium Tomato, diced and seeded
– 1-2 tablespoons freshly squeezed Lime Juice
– 1 teaspoon Onion Powder
– 1 teaspoon Garlic Powder
– 1/2 teaspoon Salt
– 1 tablespoon finely chopped Cilantro
– a few dashes of Hot Sauce (optional)

Homemade Guacamole Directions:
1. Slice the Avocados in half and remove the pits. Using a spoon, scoop the avocado meat into a medium bowl. Dice the Tomato and add it into the bowl, making sure to discard the seeds, otherwise your guacamole will be too watery.
2. Add in 1 tablespoon of Lime Juice, Onion Powder, Garlic Powder, Salt, Cilantro and Hot Sauce. Using a pastry cutter or two knives, cut the ingredients together. You will want a chunky guacamole, so these tools are the best for that and not a food processor.
3. Serve immediately. Guacamole is best when served right after making, but can be refrigerated up to 8 hours. It will start to darken in color, so make sure to press plastic wrap directly onto the surface to help prevent oxidation. Enjoy!

Cilantro-Lime Crema
A Love and Confections original recipe
Click here for a printable link

Cilantro-Lime Crema Ingredients:
– 1 cup Greek Yogurt
– 1/2 cup Sour Cream
– 1 teaspoon chopped Garlic
– 2 tablespoons finely chopped Cilantro
– Juice and Zest from 1 Lime
– 1/4 teaspoon Salt

Cilantro-Lime Crema Directions:
1. Using a stand blender or immersion blender, combine all the ingredients until completely mixed. Keep refrigerated until needed. Can be stored for up to 3 days in an airtight container in the refrigerator. Cilantro-Lime Crema is great for topping tacos, salads and grilled meats. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Vaca Frita Rice Bowl

This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Shredded and crispy flank steak is served with sauteed onions, black beans and rice to form one of my favorite meals – Vaca Frita Rice Bowl. Garnish with cilantro and a lime wedge for the perfect Cuban-inspired dish.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper


I grew up in Miami, where I was immersed in the Cuban culture. Cuban Coffee flowed strong, pastelitos, flan and tres leches were always a treat, and Vaca Frita was my favorite Cuban dish. I loved going to restaurants like Versailles or Sergio’s to fulfill my Vaca Frita cravings, until I learned to make it at home.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

It is easy to get restaurant-quality Vaca Frita at home, using spices, marinade and flank steak. Flank steak is one of my favorite cuts of beef. A single serving of beef provides 50% of your recommended daily value of protein, and also has high amounts of zinc, iron, vitamins B6 and B12, as well as other key vitamins and minerals.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

Flank steak comes from the abdominal muscles of the cow and is a long, flat and lean cut. Did you know that a single 3 oz. serving of lean beef has an average of 150 calories and less than 10 grams of fat. It has a great beefy flavor and is best when cut against the grain, for maximum tenderness. I love using flank steak for fajitas, satay, stir fry, and seared on the grill.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

Vaca Frita is such a flavorful dish. It is cooked, flattened, marinated with garlic, oregano, lime juice, and other spices. Then, it is seared in a hot pan to create the signature crispy texture on the outside. I always serve my Vaca Frita with either sauteed or caramelized onions. The onions balance out the dish because they are so sweet and juicy.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

Black beans and rice are also a staple in Cuban food, and I decided to create a bowl for my meal, rather than a larger platter. I love individual bowls because everyone can customize it how they like. Mr. L&C is not fond of black beans, so he left that out of his. #ToddlerLnC and I love black beans, so we had plenty for our bowls.

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

Lime is a key part to this dish. I love the acidity and flavor it gives to the beef. The flank steak is not only marinated in lime juice, but I also serve with lime wedges. If you are a fan of cilantro, then you can use it as a garnish too. I hope you try my delicious Cuban-inspired Vaca Frita Rice Bowl, enjoy!

Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper

Beef is a great ingredient in your recipes, instead of as the center of the plate. It is a nutrient-packed and delicious addition to any bowl, salad, or veggie-focused meal! You can find more information and other delicious Florida Beef Council recipes on the Florida Beef Website, Facebook, Instagram, Pinterest, Twitter and YouTube channel.

Vaca Frita Rice Bowl

By adapted from a family recipe
Published 08/21/2016
Vaca Frita Rice Bowl

Shredded and crispy flank steak is served with sauteed onions, black beans and rice to form one of my favorite meals – Vaca Frita Rice Bowl. Garnish with cilantro and a lime wedge for the perfect Cuban-inspired dish.

Ingredients

  • 2-3 lb flank steak
  • 1 1/2 teaspoons salt
  • 6 garlic cloves, minced
  • 3 medium onions, sliced thin
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1/4 cup freshly squeezed lime juice
  • 1-3 tablespoons vegetable oil
  • Prepared white rice
  • Pprepared black beans
  • Lime and Cilantro for garnish

Instructions

  1. Place flank steak into a large stock pot. Cover with water and add 1 onion, chopped and 1 teaspoon salt and 2 cloves of minced garlic. Bring to a boil, then reduce to medium-low heat and cook for 1-1.5 hours, until tender, making sure the meat stays covered with water the whole time.
  2. Remove the steak, discard onions and water, place on platter or cutting board, and cover with foil while it cools. Once cooled, cut the steak into 6 even pieces. With a meat mallet or wooden rolling pin, pound the meat into thin shredded steaks.
  3. Place the steaks in a large baking dish. Cover with remaining minced garlic, oregano, bay leaves, lime juice and salt. Let the meat marinate for 2-4 hours in the refrigerator.
  4. Remove steaks from marinade and wipe clean with paper towels, so no garlic pieces get burnt on while cooking. Heat a large skillet with 1 tablespoon vegetable oil until hot. sear steak in batches, about 2-3 minutes per side, until golden brown and crispy. Remove and continue with remaining steaks, using extra vegetable oil if necessary.
  5. In same large skillet, add 1 tablespoon vegetable oil and saute remaining 2 onions until translucent. Place steaks back into pan, garnish with chopped cilantro.
  6. To build your bowl, layer rice, black beans, and vaca frita. Garnish with more cilantro and lime slices. Enjoy!

Yield: 6 servings
Prep Time: 04 hrs. 00 mins.

Cook time: 02 hrs. 00 mins.
Total time: 6 hrs. 0 mins.
Tags: Vaca Frita, Beef, Main Dish, Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Until next time,
LOVE & CONFECTIONS!


Vaca Frita Rice Bowl by LoveandConfections.com #SundaySupper


Guava Moscow Mule #BrunchWeek

Guava Moscow Mules are my fruity twist on the classic cocktail. Simple and fresh ingredients are key in this popular bar drink.

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.

Guava Moscow Mule for #BrunchWeek from LoveandConfections.com #ad

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Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek

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

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

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

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

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

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

Sausage, Pepper and Caramelized Onion Quiche Directions:

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

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

Brunch Beverages:



Brunch Eggs:



Brunch Main Dishes:



Brunch Sides:



Brunch Breads and Grains:



Brunch Desserts:

Until next time,
LOVE & CONFECTIONS!

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

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
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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
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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
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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
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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)

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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)

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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
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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)

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Food Blogger #BrunchWeek 2014

BrunchWeek 2014 Logo

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

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

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

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

Prize #2:

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

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

 

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

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

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

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

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

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

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

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

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

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

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

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

a Rafflecopter giveaway

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

Brunch Beverages:





Brunch Egg Dishes:






Brunch Main Dishes:






Brunch Breads, Grains and Pastries:






Brunch Fruit, Vegetables and Sides:






Brunch Desserts:

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

Until next time,
LOVE & CONFECTIONS!

#IceCreamWeek Round-Up

#IceCreamWeek is an annual event hosted by Kim from Cravings of a Lunatic and Susan from The Girl in the Little Red Kitchen. I love events like this and with so many great bloggers participating there were tons of ice cream recipes shared. 


I created 5 recipes for the week, S’mores Ice Cream Pie, Vanilla Bean Ice Cream, Chocolate Cookies ‘n Cream Milkshake, Lemon Meringue Pie Ice Cream and a Key Lime Pie Milkshake. Please take a look at all the drool-worthy ice cream creations below! Don’t forget, there is still time to enter the Rafflecopter to win the amazing Ice Cream Week Prize Pack!
Until next time,
LOVE & CONFECTIONS!

Ice Cream, Gelato & Frozen Yogurt



No-Churn Ice Cream



Ice Cream Pies & Cakes



Milkshakes & Floats



Ice Cream Cookies, Bars & Sandwiches, Etc.

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White Cranberry Moscow Mule

White Cranberry Moscow Mule will become you new favorite holiday drink. These cocktails can be crafted individually or as a batch recipe for a crowd.

White Cranberry Moscow Mule

…

Read More

Lemon Yogurt Mardi Gras Cake

Mardi Gras is just around the corner. I didn’t have time to make a king cake this year. Baby L&C doesn’t nap long enough for me to work with yeast breads right now. Quick breads, on the other hand, are perfect. I saw this recipe on TV the other day and knew I wanted to make it, but with my own twist.

I love anything lemon – just like my Mom. Lemons are so bright and refreshing and my favorite, second to the Key Lime, of course. This cake can easily be adapted to all kinds of citrus: Key Limes, Oranges, Grapefruit.

Lemon Yogurt Mardi Gras Cake
adapted from Ina Garten

Lemon Yogurt Cake Ingredients:
 – 1 & 1/2 cups All-Purpose Flour
 – 2 teaspoons Baking Powder
 – 1/2 teaspoon Salt
 – 1 cup Greek Lemon Yogurt (I used Stonyfield Organic)
 – 1 cup Granulated Sugar
 – 3 large Eggs
 – 2 teaspoons Lemon Zest (from one large Lemon)
 – 1/2 teaspoon Vanilla Extract
 – 1/2 cup Vegetable Oil

Lemon Glaze:
 – 1/3 cup granulated Sugar
 – 1/3 cup freshly squeezed Lemon Juice (from one large Lemon)

Lemon Mardi Gras Frosting:
 – 1 cup Powdered Sugar
 – 2-3 tablespoons freshly squeezed Lemon Juice
 – Green, Yellow and Purple Food Coloring

Lemon Yogurt Cake Directions:
 – Heat oven to 350F. Line an 8.5 inch loaf pan with parchment paper, then grease it with baking spray or butter/shortening and flour.
 – In a medium bowl, sift together the Flour, Baking Powder and Salt.
 – In another medium bowl, whisk together the Yogurt, Sugar, Eggs, Lemon Zest and Vanilla. While whisking, slowly add the dry ingredients into to wet mixture.
 – Using a spatula, stir/fold the oil into the batter.
 – Pour into prepared pan and bake for 50 minutes, or until a toothpick comes out clean.

For the Lemon Glaze: 
 – Cook the second measure of Sugar and the Lemon Juice in a small saucepan on the stove, until the sugar dissolves. Set aside

 – When the cake is done, let it cool in its pan for 10 minutes, then place on a cooling rack over a parchment lined baking sheet. Poke some small holes into the cake and pour the Glaze over the warm cake. Let the cake cool completely

For the Lemon Mardi Gras Frosting: 
 – Combine the Powdered Sugar and Lemon Juice in a bowl. Separate into three small bowls and add Food Coloring. Drizzle over cooled cake. Enjoy

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was not compensated for using any products mentioned. All opinions are my own.