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No-Churn Blueberry Cobbler Ice Cream
This recipe can be made with either, so whatever you have on hand is fine. I would definitely recommend warming up some leftover cobbler and topping it with No-Churn Blueberry Cobbler Ice Cream! There is nothing better than warm cobbler with cold ice cream! Hope you enjoy this easy to make treat!
No-Churn Blueberry Cobbler Ice Cream
By Love and Confections
Blueberry Cobbler Ingredients
- 3 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 3 tablespoons orange juice
- 2/3 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
No-Churn Ice Cream Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 can (14 oz.) sweetened condensed milk
- 2 cups prepared cobbler, broken into bite-sized pieces
Instructions
- Heat oven to 375F. Spray 8-inch square baking dish with cooking spray.
- In baking dish, combine blueberries, 2 tablespoons sugar and orange juice, then set aside.
- In small bowl, whisk together flour, baking powder and salt, then set aside.
- In the bowl of your stand mixer with the paddle attachment or in a medium bowl with a hand mixer, cream butter and granulated sugar for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl then add egg and vanilla extract. Combine and scrape down sides as needed.
- Slowly add in the flour mixture while on low speed. Mix until just combined, then evenly cover the blueberries with dollops of batter.
- Bake for 35 to 40 minutes, or until the cobbler topping is golden brown. Cool to room temperature, then refrigerate until well chilled.
- In bowl of stand mixer with whisk attachment or in medium bowl with hand mixer, whip heavy cream and vanilla extract until stiff peaks form.
- Slowly fold in sweetened condensed milk. Fold in 1 cup cobbler.
- In loaf pan, place half of the ice cream mixture in, then top with 1/2 cup cobbler and swirl with knife. Top with remaining ice cream mixture and repeat with remaining 1/2 cup cobbler.
- Place plastic wrap over surface of ice cream and freeze minimum 6 hours, or overnight.
Yield: 6 cups/1 loaf pan
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 40 mins.
Chill time: 06 hrs.
Simple Southern Pineapple Lemonade
Berry Red, White, and Blue Smoothie Pops
The 4th of July is one of my favorite holidays. As a kid, my parents always hosted a big pool party. We had a barbecue with plenty of delicious sides and desserts. As soon as it started to get dark, my parents would set up a large folding table outside while the kids played with sparklers and poppers.
Firecrackers and fountain fireworks were usually the first in our large line-up. Mom, in preparation of July 4th, would also grow aloe plants – just in case someone had a little accident that could easily be fixed with aloe.
My family loved fireworks and we usually had a huge display that took at least an hour to set off. Everyone on our cul-de-sac would set up lawn chairs either in their driveways, or come down into our driveway.
They put on a spectacular show. All the dad would help set up the fireworks and yell, “fire in the hole” while running away. We sat in awe of the bright beautiful colors, naming which was our favorite.
These smoothie pops would have definitely been a great addition to our celebrations. I even ate one for breakfast, because it’s really just a frozen smoothie. It can be enjoyed in the morning, as an afternoon snack, or perfect to cool down while watching fireworks.
Strawberry, coconut, and blueberry each blend with milk and yogurt for a delicious, frozen, summertime treat. I love these Popsicle molds and use them year-round for all my frozen treats. They’re fun to make and a great way to get kids involved. I love being able to give my Little One both dairy and fruit in a fun treat. I sometimes even sneak in a serving of veggies in my pops too! I hope you have a safe and fun 4th of July!
Berry Red, White, and Blue Smoothie Pop
By Love and Confections
Ingredients
- 1/4 cup milk
- 1/3 cup vanilla Greek yogurt
- 4 ounces strawberries, cleaned, hulled, and sliced
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/3 cup vanilla Greek yogurt
- 1/2 cup crushed ice
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/3 cup vanilla Greek yogurt
- 1/2 cup fresh or frozen blueberries
- 1/2 teaspoon vanilla extract
Instructions
- Blend strawberry smoothie in high-powered blender. Pour into bottom 1/3 of popsicle molds. Freeze for 30 minutes then stick popsicle stick into berry smoothie. Freeze for another 1 hour 30 minutes, or until frozen.
- Blend coconut smoothie, pour into next 1/3 of popsicle molds and freeze for 2 hours or until frozen.
- Blend blueberry smoothie, pour into last 1/3 of popsicle molds and freeze for 2 hours or until frozen.
Yield: 10 pops
Until next time,
LOVE & CONFECTIONS!
Chocolate Irish Cream Cheesecake Cookie Cups
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Chocolate Peppermint Yogurt Bundt Cake
As the holiday season comes to a close, I am still lingering on the flavors of Christmas. Peppermint, cranberry, and gingerbread are all still being used in my kitchen. I am holding on to those flavors as long as I can. While I welcome the New Year, Christmas is my favorite time because of the traditions and flavors that accompany it.
Most people are recovering from their Christmas feasts and preparing for all the New Year’s Eve and New Year’s Day celebrations. Our NYE celebrations include appetizers, drinks and desserts. Among them is this Chocolate Peppermint Yogurt Bundt Cake. I love all things champagne, but there are definitely some chocolate-lovers in my house and this cake is always a hit.
I always have Stonyfield Yogurt in my refrigerator all the time and thought a Greek yogurt cake would be a nice twist on the classic sour cream bundt cake. A delicious added bonus is that I used the Stonyfield Greek Vanilla Whole Milk Yogurt, which not only helps to bake a moist cake, but also adds a little extra vanilla flavor. I use Stonyfield yogurt to lighten up my recipes and it is a great substitution for oil, mayo, sugar, sour cream, butter, and more.
Everything Stonyfield makes isn’t just delicious, it’s also made with certified organic and organic compliant ingredients. Stonyfield Organic makes things simple because it’s made without the use of toxic pesticides, artificial hormones, antibiotics and GMOs.
The peppermint flavored cake and yogurt ganache blends the flavors of the holiday season while creating a delicious fudge cake for a crowd. Peppermint can definitely be a strong flavor so you don’t want to overdo it. Everything in moderation! This cake can easily be prepared the day before and glazed before serving – to cut down on prep time. I will also admit that it is great the morning after, with a cup of coffee from my Krups Coffee Maker.
One of my baking secrets is that I use espresso powder or instant espresso when baking with chocolate. If you only use a little bit, it brings out the flavor of the chocolate, as opposed to making a mocha flavored dessert. If you don’t have espresso powder on hand just use a cup of coffee, brewed from your Krups Coffee Maker, in place of the powder and hot water in the recipe.
Chocolate Peppermint Yogurt Bundt Cake
By Love and Confections
Ingredients
- 1 cup hot water
- 1 tablespoon espresso powder or instant espresso
- 1/2 cup dark cocoa powder
- 2 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs
- 1/2 cup Stonyfield Vanilla Bean Greek Yogurt
Instructions
- Heat oven to 350F. Butter and flour bundt pan and set aside.
- In medium saucepan, combine hot water, espresso powder, and cocoa on low until butter has melted. Let liquid cool to room temp.
- In medium bowl, whisk together sugar, baking powder, baking soda, salt and flour. In separate bowl or measuring cup, whisk together vanilla extract, peppermint extract, eggs and yogurt.
- Add chocolate mixture to flour and stir to combine. Add egg mixture in and stir to combine.
- Pour into bundt pan and bake for 45-55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Let cool for 5 minutes in the pan, then turn out onto serving plate to cool completely.
Chocolate Peppermint Yogurt Ganache
By Love and Confections
Ingredients
- 1 1/2 cups mini semisweet chocolate chips
- 1/4 cup Stonyfield Vanilla Bean Greek Yogurt
- 3-4 tablespoons heavy cream
Instructions
- In small saucepan, heat ingredients on medium-low, stirring constantly, until chocolate has completely melted. Pour onto cake then top with crushed candy cakes. Store cake in refrigerator.
I have an ongoing relationship with Stonyfield Yogurt as a recipe developer. 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.
Slow Cooker Dark Hot Chocolate
Hot chocolate is one of my go-to cold weather drinks and I love sipping it on a cool Winter night in front of a fire pit. Instead of the prepackaged just-add-water version, I partnered with Florida Dairy Farmers to create a creamy and delicious slow cooker dark hot chocolate. My family loves dark chocolate, so using bittersweet chocolate chips made everyone happy.
The key to the creaminess and richness is using whole milk and heavy cream, bittersweet chocolate, and sweetened condensed milk. There is no water in this hot chocolate recipe! When I drink hot chocolate, marshmallows are a necessary topping.
Whipped cream is also a good choice, as are sprinkles, because everyone knows I love and hoard sprinkles. I also enjoy chocolate curls, chocolate sauce, salted caramel, or peppermint crumbles on top. This recipe can easily be adapted for milk chocolate if you prefer a lighter tasting chocolate flavor, or add a little liqueur to make it an adult-only beverage.
Here in Florida, we are just starting to get the cool Winter weather and it is beautiful! Holiday parties are starting to happen almost every weekend, especially cookie exchanges and ugly sweater parties. I love party prep, but to make it a bit easier I rely on my slow cooker for delicious party drinks.
After pouring all the ingredients into the slow cooker, it heats on low for around 2 hours. I usually whisk it at the beginning, middle and end to make sure all the chocolate pieces and cocoa are melted and incorporated. You can use your slow cooker’s warming feature after the 2 hours, or just keep it on low for the party, but it is best served right away and please follow proper food safety rules.
For more great recipes and inspiration, visit Florida Dairy Farmers on Facebook, Instagram, Pinterest, Twitter and YouTube.
Slow Cooker Dark Hot Chocolate
By Love and Confections
Published 11/30/2017
Ingredients
- 12 ounces good quality bittersweet/dark chocolate chips
- 1 14-ounce can sweetened condensed milk
- 6 cups whole milk
- 2 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/4 cup cocoa powder, sifted (optional)
- pinch salt
- Marshmallows, whipped cream, or other toppings
Instructions
- Stir together the chocolate, sweetened condensed milk, whole milk, whipping cream, vanilla, cocoa if using, and salt in a 6 quart slow cooker. Cover and cook on low for 2 hours, whisking occasionally until mixture is hot and chocolate chips are melted. Serve and top with marshmallows or whipped cream.
Yield: 8 servings
Prep Time: 0 hrs. 05 mins.
Cook time: 2 hrs. 00 mins.
Until next time,
LOVE & CONFECTIONS!
Disclaimer: I have an ongoing relationship with Florida Dairy Farmers as a recipe developer. 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.
Pumpkin Pie Moscow Mule #PumpkinWeek
Welcome to #PumpkinWeek 2017!! I can’t believe what started as a small gathering of bloggers wanting to celebrate their love of this fabulous Fall flavor has turned into such a great event year after year. What started off with 17 bloggers and 65 recipes has turned into 35 bloggers and 105 recipes, 4 years later. As usual, I like to start off my week-long celebrations with a cocktail, and this Pumpkin Pie Moscow Mule does not disappoint!
Within the past couple of years, I have jumped on the Mule bandwagon. Aside from the fact that drinking out of a copper mug is awesome, I really do love all the flavors in it. Now, sometimes they are a bit more gingery or limey depending on the recipe or bartender, but since it is quite different than my usual fruity/sweet cocktail order, I like to try them at restaurants or bars.
This recipe does not use lime, but the ginger beer I used had a hint of lime. It’s all about personal preference, and this recipe can easily be made for two or to serve a crowd. The Pumpkin Pie Simple Syrup is enough for quite a few drinks. I am actually saving some for another pumpkin-inspired cocktail coming soon.
I started the syrup with both granulated and dark brown sugars. The rich molasses flavor from the dark brown sugar complements the spices, but I also didn’t want it to be too overbearing. When mixed together, the whole drink is warming and delicious. You can probably even use a flavored vodka (caramel, pumpkin, or apple pie) or to really give it a punch, some bourbon.
I love playing around with different flavor Moscow Mules, and even created a Berry Basil Moscow Mule this past Summer. October has me craving pumpkin, apple, cinnamon, nutmeg, and all those lovely warm spices that feel like Fall. Since it isn’t quite sweater-weather yet, I am definitely enjoying this Moscow Mule that is cool, refreshing, and tastes like Fall in a glass. Cheers!
Pumpkin Pie Moscow Mule
By Love and Confections
Published 10/02/2017
Ingredients
- 1 cup water
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup pumpkin puree
- 2 cinnamon sticks
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla bean paste
- Vodka
- Ginger Beer
Instructions
- In a medium saucepan, combine water, sugars, pumpkin, spices and vanilla bean paste. Heat until sugars have dissolved. Set aside for 10 minutes.
- Discard cinnamon sticks. Pour syrup into heat-safe container and refrigerate until chilled.
- Once syrup is chilled, in cocktail shaker or measuring cup, combine 2 ounces pumpkin syrup and 2 ounces vodka per serving. Divide between glasses, top with ginger beer, and garnish with cinnamon stick.
Until next time,
LOVE & CONFECTIONS!
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.
Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
Pineapple Strawberry Swirl Fruit Pops
Until next time,
LOVE & CONFECTIONS!
I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.
Blackberry Lemon Bramble
Until next time,
LOVE & CONFECTIONS!
I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.