Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. 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 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook
For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.
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 #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”
Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions
About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!
Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding
Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.
Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool
KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.
Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.
Pavlova with Strawberry Curd
It’s time for #SundaySupper again, and the theme this week is eggs! There are so many delicious recipes to create with eggs, like frittatas, quiches, deviled eggs, etc. I love eggs in almost every form, but decided to go sweet and do a dessert this week.
Pavlova with Strawberry Curd is a great way to use eggs, because it used both whole eggs and egg whites. Meringue can be finicky depending on the weather, and making baked meringue (or macarons) is best done on days with low humidity.
Another tidbit of advice: cold eggs separate better, yet warm eggs whip up better. Separate your eggs while they are cold and let them come to room temperature before whipping them. In quite a few recipes where egg whites need to be whipped, a double boiler is a great tool to warm the eggs. I usually prepare a small saucepan with about 1-2 inches of water and use my stand mixing bowl as the double boiler – that way, when my eggs get warm, I can move straight to the stand mixer and start whipping.
Pavlova with Strawberry Curd
Strawberry Curd is a Love and Confections original recipe
Meringue is adapted from Francois Payard
Strawberry Curd Ingredients:
– 8 ounces Strawberries
– 2 tablespoons fresh Lemon Juice
– 1/2 cup granulated Sugar, divided
– 5 extra large Eggs
– 4 tablespoons unsalted Butter, room temperature
Strawberry Curd Directions:
* before starting have a clean bowl along with a fine mesh sieve set aside for after the mixture is cooked.
1. Puree strawberries in a food processor, then strain it through a fine mesh sieve or cheesecloth. Discard the solids. Combine the strawberry puree, lemon juice, and 1/4 cup sugar in a medium pot. Heat until just under boiling.
2. In a medium bowl, whisk together the eggs and remaining 1/4 cup sugar. Slowly pour the puree into the eggs while whisking continuously.
3. Return the mixture to the pot and cook on medium-high, whisking constantly, for 3-5 minutes, or until thickened slightly and coats the back of a wooden spoon.
4. Remove from the stove and strain through the waiting fine mesh sieve into a clean bowl. Cover with plastic wrap, making sure the surface is completely covered to prevent a skin from forming. Refrigerate a minimum 8 hours, preferably overnight.
Meringue Ingredients:
– 90 grams Egg Whites
– 110 grams Granulated Sugar
– 60 grams Confectioner’s Sugar
Meringue Directions:
1. Place a rack in the center of the oven and preheat to 200F. Line one or two baking sheets with silicone mats or parchment and set aside.
2. Put the Egg Whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form. (The whites should be firm but moist.)
3. Sift the Confectioner’s Sugar over the Egg Whites and fold the dry ingredients into the whites. (This looks like it will not happen. Fold gently and it will eventually come together.)
4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could free form your shapes and level them with the back of a spoon or an offset spatula.
5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Until next time,
LOVE & CONFECTIONS!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
Desserts
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
Join 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.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Baba au Rhum #BundtBakers
Most people would think of yeast when it comes to cake. Hopefully this cake will change your mind. It is absolutely delicious, and you get a lot of rum! Baba au Rhums are usually made in individual servings, but I decided to make it as my bundt cake this month. Don’t forget to enter in my Red Star Yeast Bread-Baking Giveaway at the end of the post. There are some awesome goodies in the prize package!
Sometimes fruit is added, like currants or rum-soaked raisins. I decided to not add fruit, but instead add vanilla bean paste. Vanilla is one of my favorite flavors and I loved the addition of it in this cake. Seeing all the little flecks of vanilla seeds makes it extra special. Vanilla also pairs great with rum. I used the darkest rum I had, which I think makes all the difference.
When making the syrup, you might think it is too much, but believe me, the cake will soak it up. You can use less syrup if you want, because the rum in this cake definitely gives it a kick. It was quite fun making a yeast cake as opposed to a cake with regular leavening agents. After the first rise, the cake was about halfway up my pan. When I checked on it after the second rise I was so happy because the cake was all the way to the top. It really is fun working with yeast and watching it happen right before your eyes.
Baba au Rhum
Slightly adapted from Red Star Yeast
Click here for a printable recipe
Baba au Rhum Ingredients:
– 3 cups Unbleached Bread Flour
– 2 packets Active Dry Yeast, about 4 & 1/2 teaspoons
– 1/4 cup Water
– 1/2 cup Milk
– 3/4 cup Unsalted Butter, room temperature
– 1/4 cup Granulated Sugar
– 1/2 teaspoon Salt
– 4 large Eggs
– 1/2 teaspoon Almond Extract
– 1 teaspoon Vanilla Bean Paste
– 1 cup Dark Rum
– 1/2 cup Granulated Sugar
– 1 teaspoon Vanilla Extract
Baba au Rhum Directions:
1. In the bowl of your stand mixer fitted with the paddle attachment, add 1 & 3/4 cups of the Flour and all of the Yeast, and blend briefly to incorporate.
2. In a medium saucepan, heat the Water, Milk, Butter, first measure of Sugar and Salt, while continuously stirring, to 120F-130F. The temperature is important so as not to kill the yeast. Please make sure you have a working and calibrated thermometer.
3. Pour the liquid into the flour, then add the 4 Eggs. Mix on low for 30 seconds, scrape down the sides, then mix on high for 3 minutes. Add in the remaining flour and mix on low to combine.
4. Take out the paddle and cover the bowl with plastic wrap. Let it rise about 30-45 minutes or until it has doubled in volume.
5. Use baking spray to grease the insides of a bundt pan. Once the cake has doubled, pour it into the bundt pan, spreading it out evenly, and covering with plastic wrap that has been sprayed with baking spray. Let it rise a second time for about 30-45 minutes or until it has doubles once again in volume.
6. Near the end of the second rise, heat the oven to 350 degrees. One thing to note, make sure you use the lowest rack in your oven so the top of the cake does not burn. Bake the cake for 25-35 minutes or until it is golden brown and a cake tester comes out clean. If you need to, you can cover the top with foil after 20 minutes of baking if it starts to brown too much.
7. During the last few minutes of baking, make the rum simple syrup. In a small saucepan, heat the Rum and Sugar until the sugar completely dissolves, stirring frequently. Pour the syrup into a measuring cup with a spout then add the Vanilla Extract and stir.
8. Poke the bottom of the cake with a skewer, then turn the cake out onto a stand or plate and pike the entire top and sides of the cake also with a skewer. Very slowly, pour the rum syrup over the cake, making sure it soaks in. If the syrup pools, let the cake soak it up before serving.
Don’t forget to check out all of the wonderful Boozy Bundt Cakes this month!
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
Until next time,
LOVE & CONFECTIONS!
Strawberry Fraisier
This post is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Strawberry season is here and I am ecstatic! Last year was the first time I went strawberry picking with #ToddlerLnC – she was about 15 months old at the time. Our whole family enjoyed picking strawberries out in the field and the Toddler enjoyed eating them as we picked.
I think her train of thought was “one for the basket, one for me”. Strawberries have always been one of her favorite fruits. 8 medium strawberries equal your daily requirement of vitamin C and we love supporting locally grown, nutritious, and delicious Florida Strawberries.
Fresh from Florida Strawberries are available December through April, so everyone experiencing Winter can enjoy the fresh Summer taste all season long. We can’t wait to go back to the fields for a family outing and pick strawberries again. There are so many delicious recipes I enjoy making – sweet, savory, and cocktails. I decided that my first recipe for Florida Strawberry season had to be a show-stopping cake – the Fraisier.
In culinary school, one of my classes was Contemporary Cakes. There were actually a couple chefs that taught this class and I, unfortunately, was not placed with the one I wanted. While I did create a lot of cakes that I enjoyed, I missed out on some really good instruction and great contemporary cakes from the other chef. The Fraisier was one of the cakes the other chef had the class create, so I was able to go in after, and get a mini lesson and take pictures.
Fast forward a few years to my time at a small French Bakery. Low and behold, once strawberry season hit, I had to create Fraisiers – lots and lots of Fraisiers. After being instructed on how to make them, and lots of practice, I succeeded in creating some delicious cakes. These gorgeous Fraisiers seem in depth and difficult to make, but are really straight-forward, simple steps.
Faisier comes from the French word “fraise”, meaning “strawberry”. It is a delicate sponge cake that is soaked with an alcoholic infused simple syrup. Strawberries are cut and decorating the sides, since it is what we would call a “naked cake” – no frosting on the outside to cover it. The filling is debatable, depending on the pastry chef and bakery. Some say just pastry cream or stabilized whipped cream, others say Diplomat Creme, Bavarian Cream, or Mousseline Creme. More strawberries or compote are included in the filling followed by a second layer of sponge cake. The Fraisier can be topped with marzipan, gelee, or other decorations. Any way you make it, Fraisiers are delicious!
I hope you enjoy all the deliciousness of the Florida Strawberry season!
Strawberry Fraisier
Genoise from BakingMad.com
Simply Syrup from Love and Confections
Diplomat Cream adapted from The Daring Kitchen
Strawberry Gelee from Canelle et Vanille
*Pastry Cream should be made a day ahead to chill it properly.
*Gelee requires a few hours to set, so plan accordingly for serving time.
* I used an 8-inch Ring Mold and Acetate Cake Collars to prepare this cake.
Strawberry Fraisier Ingredients:
Genoise:
– 6 large Eggs
– 300 grams granulated Sugar
– 300 grams All-Purpose Flour, sifted
– 125 grams Unsalted Butter
Vanilla Simple Syrup:
– 1/2 cup granulated Sugar
– 1/2 cup Water
– 1-2 tablespoons Vanilla Vodka
Diplomat Cream:
– 350 grams Whole Milk
– 1 teaspoon Vanilla Extract
– 1/4 teaspoon Salt
– 10 grams Corn Starch
– 85 grams Vanilla Sugar or granulated Sugar
– 2 large Eggs
– 3 tablespoons Unsalted Butter
– 6 grams powdered Gelatin
– 1 tablespoon Water
– 350 grams Heavy Whipping Cream
Strawberry Gelee:
– 300 grams Strawberries
– 30 grams granulated Sugar
– 10 grams powdered Gelatin
– 30 grams Water
– Strawberries, some green cut off and halved, and some quartered
– Apple or Apricot Jelly for optional garnish
Strawberry Fraisier Directions:
Genoise:
1. Line two half-sheet pans with parchment paper or silicone baking mats and set aside. heat oven to 375F.
2. Prepare a bain-marie by placing a small pot filled with 1/3-1/2 with water on the stove. Make sure that the bowl of your stand mixer, when placed over the pot, does not touch the water.
3. In the bowl of your stand mixer, combine the Eggs and Sugar. Whisk over the bain-marie until hot and the sugar has dissolved.
4. Place bowl onto mixer and whip until the eggs are thick and leaves a trail. Gently fold in the Flour
5. Melt the Butter. Take about a cup of the whipped eggs and whisk it into the melted butter, then fold that butter mixture back into the whipped eggs.
6. Divide evenly between the two trays and spread with a palette knife. Bake for 15-17 minutes, or until golden brown and springs back when gently pressed. Do not over bake. Once it is cool, remove from the pan and lay each onto a sheet of parchment.
Simple Syrup:
1. Place all ingredients into a small saucepan and heat until the sugar is completely dissolved, stirring occasionally. Store in a container for up to 5 days. Reheat before use in Fraisier.
Diplomat Cream:
1. Pour the Milk, Vanilla and Salt into a medium saucepan and scald. In the bowl of your stand mixer, whisk together the Sugar and Corn Starch.
2. Add in Eggs and whisk until smooth. Slowly pour the milk down the side of the bowl while the mixer is on low. Once it is all mixed in, pour the egg mixture back into the pan over medium heat until it is thick.
3. Pour through a fine mesh sieve into a medium mixing bowl and cool for 10 minutes while stirring occasionally.
4. Whisk Butter into the pastry cream until it is smooth. Cover the cream with plastic wrap, pressing down on the surface so there is no air to form a skin. Refrigerate until cool.
5. Once pastry cream is completely chilled, sprinkle the Gelatin over the Water and let it stand a few minutes to soften.
6. Place about 1 cup of the pastry cream into a large mixing bowl over a bain-marie. Heat until 120F, then add in the gelatin and whisk until smooth. Remove from the bain-marie and whisk in the remaining pastry cream.
7. In the bowl of your stand mixer, whip the heavy cream until it holds medium-stiff peaks. Take 1/4 of the whipped cream and gently stir it into the pastry cream to lighten it a bit before folding in the rest of the whipped cream in two batches.
Strawberry Gelee:
1. In a small saucepan, cook the Strawberries and Sugar until soft, puree in a food processor or blender, and strain through a sieve. Use 150 grams of puree for the gelee recipe.
2. Sprinkle the Gelatin over the Water and let it stand a few minutes to soften.
3. Heat the puree in a small saucepan and whisk in the gelatin until smooth and completely dissolved.
Strawberry Fraisier Assembly:
1. Using your ring mold, press down onto the Genoise and cut 2 circles of the same size in each cake. Clean the mold and place onto your serving plate, tray or cake stand – making sure it is able to fit into your refrigerator to keep cold. Line the mold with an Acetate Cake Collar.
2. Place one of the cake circles, top side down, into the mold and make sure it fits firmly into place. Using a pastry brush, gently moisten the cake with the Vanilla Simple Syrup.
3. Firmly arrange the Strawberry Halves around the side of the mold, with the cut side out. Try not to leave any gaps between the base of the berries.
4. Pipe Diplomat Cream in between the berries and a small layer on the cake. Place quartered strawberries over cream. Pipe another layer of cream, leaving about 3/4-1 cup, covering all the berries inside and out. use a small palette knife to make the cream level.
5. Place the second cake layer on top and moisten with the simple syrup. Spread the remaining cream on top in an even layer. Pour the slightly cooled Strawberry Gelee on top in an even layer. Refrigerate for 4 hours.
6. Before serving, lift the ring mold and remove the acetate by gently peeling it away from the cake.
7. Optional garnish: heat 1 cup of Jelly with 1-2 tablespoons of water in a small saucepan. Dip Strawberries in, shake excess off gently, and place on top of cake. Serve immediately. Only garnish right before serving otherwise the jelly will not hold in the refrigerator. Store cake in the refrigerator for up to 2-3 days. Enjoy.
Until next time,
LOVE & CONFECTIONS!
Strawberry Cocktail
- Strawberry Bee’s Knees by Go Epicurista
Strawberry Starters
- Strawberries with Balsamic Glaze by Life Tastes Good
- Strawberry Hotteok (Fried Stuffed Pancake) by kimchi MOM
- Strawberry Salsa 2-Ways by Midlife Road Trip
- Strawberry and Cream Cheese Breakfast Pastries with a Strawberry Dipping Sauce by The Healthy Fit Foodie
Strawberry Salads
- Grilled Chicken Salad with Strawberry Balsamic Dressing by Momma’s Meals
- Sparkling Strawberry Salad by Magnolia Days
- Strawberry Steak Salad by Family Foodie
Strawberry Main Dishes
- Chicken Fajitas with Strawberry-Jalapeno Salsa by Casa de Crews
- Roasted Balsamic Strawberries and Brie Grilled Sandwich by Sunday Supper Movement
- Savory Balsamic Roasted Strawberry and Basil Grilled Cheese by Pass The Sushi
- Strawberry Bruschetta Chicken by The Dinner-Mom
Strawberry Desserts
- Chocolate Strawberry Tart by Desserts Required
- Strawberry Cream Pie by Recipes Food and Cooking
- Strawberry Fraisier by Love and Confections
- Strawberry Upside-Down Cheesecake by The Crumby Cupcake
Join 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.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
For more great recipe inspiration head on over to Strawberry Sue’s website. Click here for more strawberry nutritional information. You can also see the Florida Strawberry Association Website, Facebook, Twitter, Instagram and Pinterest for more strawberry deliciousness. Also follow Strawberry Sue on YouTube and Twitter! The Sunday Supper Live Strawberry Event is also sponsored by Epicurean Hotel, Cask Social Kitchen, Ava, Edge Rooftop Bar at Epicurean, Elevage, and Bern’s Harry Waugh Dessert Room.
Taste of Dr. Phillips Preview
Tickets for the event can be purchased HERE. Please be sure to get them as soon as possible, if you’d like to attend, because they sell out every year.
Sponsored by Park Square Homes and Dr. Phillips Hospital, the event is Sunday, November 8th from 1:00 pm-4:00 pm at the Dellagio Town Center. Tickets include food, wine, and beer, as well as entry into the silent auction with amazing items to bid on, including gift certificates, hotel stays and theme park admissions. This year’s wine sponsor is Cooper’s Hawk and Orlando Brewing is sponsoring the beer at this year’s event.
The list of 20 local restaurants is amazing. Bravo Cucina Italiana, Rocco’s Tacos, Morton’s The Steakhouse, Maggiano’s, Roy’s Hawaiian Fusion, Vines Grill and Wine Bar, Dragonfly Sushi, Ocean Prime, Anthony’s Coal Fired Pizza, Pammie’s Sammies, Fleming’s Prime Steakhouse, Stefano’s Grill, Whole Foods, Bone Fish, The Whiskey, Dexter’s, Peperoncino Cucina, Big Fin Seafood Kitchen, Fusion 360 Grill & Bar, and The Melting Pot will all be showcasing their delicious creations.
100% of all funds raised from the Taste of Dr. Phillips goes back to the community for the following charities or organizations: A Gift for Teaching, Adopt a Precinct, Arnold Palmer Gold Invitational Tournament, Josh the Otter, Christmas for the Kids, Dr. Phillips High School Projects & Programs, Four Way Test Essay Contest, Give Kids the World, Dr. Phillips Library Author Series, Salvation Army Bell Ringing, YMCA of Dr. Phillips, Wine and Dine on the 9 (API), Birdies BBQ & U (API), and Dr. Phillips Little League.
Until next time,
LOVE & CONFECTIONS!
Disclaimer: I am being provided 2 media tickets in exchange for covering and promoting the event. Photographs from ATasteofDrPhillips.com. This event is for guests 21 years of age or older. Please remember to bring a government issued ID with you to enter this event.
Food and Wine Conference 2015 Recap – be a subject for change and live the fourth! #FWCon
2015 was my second year attending the Food & Wine Conference – created by Isabel Laessig from Family Foodie and The Sunday Supper Movement. I went last year, not knowing what to expect and barely knowing anyone. A lot has changed in a year. #FWCon inspired me so much that I volunteered to be on the planning committee for this year’s conference. I also joined the Sunday Supper Movement this year as well.
The Sunday Supper Family |
As we were planning the conference, one of the big things our scheduling committee had to keep reminding everyone is that it is “subject to change”. We had that on our notes, on the conference website, and even the keynotes addressed it. I actually like that phrase quite a bit, it gives us room to modify if something is not quite right, but I also want switch the phrase to “subject for change”. I want to be a “subject for change” – I want to continue growing, learning, expanding my blog, and improving on everything I do, and conferences like this one inspires me to do that.
Photo from RosenShingleCreek.com |
Over the past year, the bloggers I have met through the Food & Wine Conference have remained a big part of my life. They have become friends and mentors, and I am forever grateful for their presence in my life. Isabel is a big part of that presence. She is always so welcoming and caring and fun to be around. Isabel and our whole team worked extremely hard on this conference and I am so happy with the results. I was excited to start planning for next year as soon as the conference started, with my spreadsheets ready.
Since I live in Orlando, I decided to stay at home and commute to the conference each day. Day 1, after registration, bloggers headed into the Dixie Crystals Sweet Retreat for 3 make-your-own sugar scrub stations. Everyone had a blast and it was a great opening activity to get the conference started. There were also staff members from the Rosen Shingle Creek Spa giving massages.
Dixie Crystals Sweet Retreat |
Following that, the Florida Strawberry Grower’s Association hosted a Chocolate and Strawberry Party. Pastry Chef David Ramirez gave a bonbon demonstration while we all sampled some of his amazing chocolates. We also toasted with Saint Augustine Distillery’s Strawberry Shortcake Cocktail – it was absolutely delicious and I am still trying to track down the recipe.
Strawberries & Chocolate |
One of the most fun parts of the first day is the Taste of Rosen Shingle Creek. Action stations lined the room and we could sample small plates from all of the delicious Rosen restaurants. Signature cocktails were provided by Premiere Beverage and everyone had an amazing time trying all the food. The small group of ladies I was with all agreed the Baked Brie, Fried Oyster Bloody Mary and 7 Layer Mushroom Crepe were our favorites of the night.
Taste of Rosen Shingle Creek |
Friday night, after all the festivities ended, a group of bloggers and I relaxed in one of the bar lounges for a bit. One of my local food blogging friends, Lisa from Taste Cook Sip, asked me if I wanted to stay in her room Saturday night. I was planning on driving to and from the conference, like I had last year, but she said knew that we would have a late night Saturday and early morning Sunday. I was very grateful for the offer and ended up staying with her on Saturday.
Special thanks to Kaitlin from Whisk Kid. She won this BMW but couldn’t take it home on the plane and gave it to #ToddlerLnC! She loves it and rides it with Jammer and Spuddy Buddy! |
It was actually a bit nerve-wracking because it was the first time I wouldn’t see #ToddlerLnC for about 48 hours and my first night away since she was born. Everything went fine at home while I was away, and truth-be-told, I needed the away time at the conference. I know my husband and father can take care of her, and if I want to be able to go to more conferences, most of which are out of town, I need to be able a “subject for change” and let go a bit.
Saturday desserts after lunch |
Saturday was a packed schedule and it was inspiring, enlightening, fun, and informative. We learned about everything from business success, balancing blog and home life, and SEO, to working with brands and social media. I was also co-hostess of The Price is Right Foodie Edition, which was a lot of fun! We had a small break to relax and get ready for our Saturday night “Sunday Supper”. We all shared a wonderful meal together from Certified Angus Beef, paired with wines from the Hess Collection, and desserts sponsored by Dixie Crystals. After dessert, Idaho Potato brought the Dancing Heads and everyone had a good time.
Saturday night’s Sunday Supper around the family table! |
Sunday came way too early, but thankfully we had an amazing brunch from Duda Farms. The food and mimosas was delicious and prepped us for a busy day ahead. Sunday was full of learning sessions and breakout panels covering all sorts of topics including photography, cookbooks, social media, SEO, wordpress, and wine and cheese pairings. Sunday afternoon was bittersweet. I had a great time at the conference and our whole team did an amazing job. The sponsors were fabulous and The Rosen Shingle Creek is the perfect host hotel. So much planning went into the conference and it was a wonderful 3 days.
Brunch on Sunday |
The challenge I always have after conferences is similar to the challenge I had when going to church retreats in high school. They often told us a phrase that still sticks with me today, “live the fourth“. No one else, except the attendees, experienced what I had this weekend. Outside the conference, life went on like normal for everyone and as soon as it ended, life was going to go on like normal for the attendees too. Blogging and photography needs to get done, sponsored work, social media scheduling, all while balancing time with family and/or work. We need to keep the momentum going and work on what we learned throughout the weekend – implementing strategies, networking, whatever the takeaway is. We need to “live the fourth” day, and commit to be a subject for change. It is definitely not easy to juggle it all, but I think Walt Disney says it best…
Until next time,
LOVE & CONFECTIONS!
Walking Down Memory Lane with an Iced Tea in Hand #MeAndMyTea
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MeAndMyTea #CollectiveBias
Head to Walmart and grab a few boxes of Bigelow Tea and experiment with flavors, so you can see what you like. I always head to the produce department, because I love fresh fruit mixed in with my iced teas. Be sure to check out more Bigelow Tea flavors and brand history at bigelowtea.com. I’d love to hear your favorite flavor or memories with iced tea! Also, follow Bigelow Tea on Twitter, Facebook, Pinterest and Instagram.
Vanilla Bean Ice Cream Floats #SunsOutSpoonsOut
Ice cream and I had a love-hate relationship for a while. During middle school I became lactose-intolerant. I loved ice cream, and dairy in general, but couldn’t eat it. I knew it would make me sick, but ate it anyway. When I became pregnant with #ToddlerLnC, I craved ice cream and frozen yogurt through all nine months. I gave in to my cravings, didn’t get sick, and was able to actually enjoy ice cream after so many years. After #ToddlerLnC was born, I was worried that I would need to give it up again, but somehow my body changed and I can eat it all again. I can’t begin to tell you how happy I am that I can have a Vanilla Bean Ice Cream Float and not worry about the consequences after.
Be sure to check out this list for the next store demo on June 20th, where you can sample some Blue Bunny ice cream too. At home after the demo, I let her try some of my Blue Bunny Mini Swirls Ice Cream Cone and she loved licking the ice cream. They are the perfect little treats for me to share with her.
MARVEL’s The Avengers: Age of Ultron Party #AvengersUnite #CollectiveBias
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AvengersUnite #CollectiveBias
I wasn’t a big comic book fan growing up, and it wasn’t until Mr. L&C, my then boyfriend, got me hooked on all things MARVEL. He worked at a comic book store, regularly read comics and we shared our love of the MARVEL movies: Iron Man 1, 2 & 3, Thor & Thor: The Dark World, The Incredible Hulk, Captain America: The First Avenger & Captain America: The Winter Soldier and The Avengers.
To celebrate the upcoming movie, I hosted a MARVEL’s The Avengers: Age of Ultron party and was able to purchase my party items at Walmart. My friends and I are kids at heart, so they definitely loved dressing up in the MARVEL masks and accessories.
Don’t forget to check out Super Heroes Assemble which is available in the iTunes and Google Play store! With Super Heroes Assemble, turn your phone into a portal to exclusive Marvel’s Avengers: Age of Ultron content. Keep up to date with the latest movie and behind-the-scenes action. Plus, scan Avengers displays at Walmart and Walmart.com to become your favorite Avenger, explore a Hulkbuster training facility in a cool 360 degree interactive space and to bring Marvel’s Avengers: Age of Ultron characters to life with augmented reality.
Even Baby L&C, who wore the Hulk’s signature colors, got in on the fun and loved playing with Thor’s Hammer. Mr. L&C dressed like Captain America, and I wore Iron Man’s signature red and golden yellow colors.
I wanted to create something original for my party and thought a fun backdrop would be great. Mr. L&C and I created a color-blocked wall featuring the MARVEL heroes. We used their signature colors, logos, emblems and pictures and it turned out awesome!
The squares are 12×12 scrapbook paper that I attached print-outs to with double-sided tape. Those squares were then arranged and taped from behind using packing tape. This backdrop is so awesome, I think we are going to keep it hanging up for a while!
Food is always a huge part of my parties – I’m Italian and love to feed people! I used some Avengers party plates and cups we found at Walmart, which went perfectly with all the decorations. We had subs, pasta salad and veggies with hummus. The real treats were the Captain America Gelatin Dessert Cups, Hero Cupcakes, and Hulk Punch.
The dessert cups are perfect for a MARVEL party and can also be used for a patriotic party for Memorial Day or the Fourth of July. The Hero Cupcakes were a mix of chocolate and vanilla, and the frosting was colored like Captain America (red, white and blue), Iron Man (red and yellow) and the Hulk (green and purple).
The Hulk Punch had the perfect green glow for my MARVEL party. It tasted delicious and has Ginger Ale, Pineapple Juice and Lime Drink Mix in it.
Most of our friends had seen the Iron Man and Thor movies, so we opted to watch Captain America: The Winter Soldier. Of course, we had to have snack food, so I purchased some Avengers branded Dr. Pepper Cherry, Cheez-Its, Doritos and Kellogg’s Fruit Snacks.
Everyone enjoyed the food and movie. We all can’t wait to see the new MARVEL’s The Avengers: Age of Ultron in theaters on May 1st!
I have showed you how we are preparing for MARVEL’s The Avengers: Age of Ultron release with my party plan! What are you planning to do with your friends and family?
Captain America Gelatin Dessert Cups
A Love and Confections original recipe
Click here for a printable recipe
Yield: 25-30 mini dessert cups
Captain America Gelatin Dessert Cup Ingredients:
– 1-3 ounce box Berry Blue Gelatin Dessert
– 6-8 ounces Whipped Topping
– 1-3 ounce box Cherry Gelatin Dessert
– Plastic Dessert cups
Captain America Gelatin Dessert Cup Directions:
1. Prepare the Berry Blue Gelatin Dessert according to the package directions. Divide it evenly among 25-30 small dessert cups using a small ladle. Let it set in the refrigerator a minimum of 3 hours.
2. Place whipped Topping into a piping bag and pipe a thin layer on top of the solid blue gelatin in the dessert cups. Using a spoon or small offset spatula, smooth the layer so it completely covers the bottom blue layer and there are not holes. Freeze the dessert cups for 1 hour, or until the Whipped Topping is firm.
3. Prepare the Cherry Gelatin Dessert according to the package directions. Carefully divide it evenly among the dessert cups using a small ladle. Let it set in the refrigerator a minimum of 3 hours before serving. Enjoy!
Hulk Punch
Adapted from Betty Crocker
Click here for a printable recipe
recipe can be doubled for larger parties
Hulk Punch Ingredients:
– 1 cup Granulated Sugar
– 1 package Lime-Flavored Unsweetened Drink Mix (.13 oz)
– 4 cups warm Water
– 23 ounces Pineapple Juice
– 2 cups chilled Ginger Ale
Hulk Punch Directions:
1. In a large pitcher, stir together the Sugar and Lime Drink Mix. Add in the warm water and stir until the sugar is completely dissolved.
2. Add in the Pineapple Juice and Ginger Ale and stir to combine. Chill for at least 3 hours before serving. If necessary, stir again right before serving.
Until next time,
LOVE & CONFECTIONS!
Thank you David, Jessica, Doug, Theresa, Josh, Tyler, Jordan and Laura for joining in on the fun – hope you had a blast celebrating The Avengers with me!
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 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.
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.
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.
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!
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!