Search Results for: key lime

MARVEL’s The Avengers: Age of Ultron Party #AvengersUnite #CollectiveBias

April 24, 2015

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

MARVEL's The Avengers: Age of Ultron Party from LoveandConfections.com #AvengersUnite

MARVEL’s The Avengers: Age of Ultron opens in theaters in one week and I am SO excited for it. Before Toddler L&C was in the picture, I was definitely one of those waiting in line to see a midnight movie on opening night kind of girls. Now, it’s a bit different and I may not get to see the midnight showing, but you better believe I will be there opening weekend.

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!

Sugar Skull Layer Cake #HalloweenTreatsWeek

October 7, 2019

Celebrate Halloween with a cute Sugar Skull Layer Cake. Moist chocolate cake is frosted with vanilla and chocolate buttercream stripes, colorful rosettes and piped marigolds. A colorful sprinkle mix and marshmallow sugar skulls adorn the top of this Dia de Los Muertos inspired cake.

I received product samples from sponsor companies to aid in the creation of the #HalloweenTreatsWeek recipes. All opinions are mine alone.

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Vanilla Bean Tiramisu #VanillaWeek

February 4, 2015

Vanilla Bean Tiramisu is a decadent, rich and creamy dessert, made with homemade ladyfingers, whipped eggs, sugar, coffee, liqueur and mascarpone. It’s sinful and sweet all in one bite!

Vanilla Bean Tiramisu from LoveandConfections.com

Welcome to day 3 of #VanillaWeek! I hope you enjoyed the Vanilla Bean Ladyfingers yesterday and the Vanilla Bean Macarons from Monday. Those Ladyfingers are the key to this delicious recipe today! Check out my intro blog post with all the details for the #VanillaWeek Giveaway! The #VanillaWeek Bloggers and I have some great recipes today, so please head on over to their blogs and check them out. We hope you join us throughout the week where we will be sharing vanilla recipes that include breakfasts, drinks, desserts and even savory dishes!

Mr. L&C is quite popular at his work when I am recipe testing. Since I have so many different desserts, pastries and other goodies I make I often give a lot of it away. His coworkers gladly accept my treats and I love hearing their feedback. This Tiramisu, however, did not make its way to the office. There are very few times when Mr. L&C claims a dessert all for us, and this is one of them. He said, “we’re not sharing this, it’s too good,” and I agree with him.

Vanilla Bean Tiramisu is light and rich, flavorful but not too forceful – it is the perfect dessert. I absolutely love Homemade Ladyfingers and they are the key to this dish. These delicate little cookies ever so gently soak up a coffee and liqueur mixture that is just right, and are layered between creamy, rich and smooth layers of mascarpone, sugar and whipped eggs.

The literal translation for Tiramisu is “pick me up” or “lift me up”. Like many different dishes and desserts, there are lots of speculation as to their origin. Tiramisu’s origin is claimed by many different restaurants and chefs in various regions on Italy. My favorite legend, by far, is the raciest – that it was created in a brothel for patrons that needed an energy boost after certain “activities“. Some foods really have a fun history, but back to the Tiramisu. Anyway you look at it, this dish is sure to be a hit in your family and they will be begging you for seconds. Also, don’t forget to enter for our big #VanillaWeek giveaway!

Vanilla Bean Tiramisu
A Love and Confections original recipe
Click here for a printable recipe

Vanilla Bean Tiramisu Ingredients:
– 6 large Egg Yolks
– 1 cup Dixie Crystals Extra Fine Granulated Sugar
– 8 ounce tub of Mascarpone, room temperature
– 2 tablespoons Nielsen-Massey Vanilla Bean Paste
– 1 & 1/5 cups Heavy Cream
– 2 tablespoons Dixie Crystals Confectioners’ Sugar
– 1/2 cup strong brewed Coffee or Espresso
– 2 tablespoons Coffee Liqueur
– 26-30 Homemade Ladyfingers, plus more if you are doing individual servings
– Cocoa Powder for dusting

Vanilla Bean Tiramisu Directions:
I used an 8×8 glass baking dish for my tiramisu, plus I had enough of the mixture left over to do two individual servings. This dessert needs to sit in the refrigerator preferably overnight, so plan accordingly.
1. Create a double boiler by heating a small pot of water to boiling, making sure that the water cannot touch the bottom of a medium bowl. Turn the heat down to medium. In the bowl, whisk the Egg Yolks and Sugar together over the double boiler for 7-10 minutes, until the mixture is thoroughly warm and the eggs are light and lemon yellow.
2. Strain the mixture into the bowl of your stand mixer, to insure no cooked egg pieces are in the final dessert. Whisk the egg mixture on high for another 5 minutes. While on a low speed, add the Mascarpone and Vanilla Bean Paste and whip until combined. Set aside.
3. In a clean bowl, whip the Heavy Cream and Confectioners’ Sugar together until stiff peaks form, being careful not to over-mix. Gently fold the whipped cream into the egg mixture.
4. In a small flat dish, mix the Coffee and Coffee Liqueur. Create a mini assembly line with the Ladyfingers, coffee and baking dish. Working quickly, dip each Ladyfinger into the coffee on both sides and line on the bottom of the baking dish until the entire bottom is covered. Spoon about half of the Mascarpone filling and smooth it over the Ladyfingers with an offset spatula – making sure the layer does not go above halfway up the dish. Repeat the Ladyfinger layer and another layer of Mascarpone filling, making sure not to go above the lip of the dish. I generally leave a little bit of space so my plastic wrap does not touch the filling. Cover the dish tightly with plastic wrap and refrigerate a minimum of 8 hours, preferably longer.
5. Before serving, dust the top with Cocoa Powder. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Here are more #VanillaWeek Blogger recipes:

Cranberry & Pistachio Pudding Cookies from Take A Bite Out of Boca.
Strawberry Vanilla Smoothies from Life Tastes Good.
Toasted Quinoa Chocolate Bark from Hip Foodie Mom.
Vanilla Bean Panna Cotta from That Skinny Chick Can Bake.
Vanilla Bean Tiramisu from Love and Confections.
Vanilla Butter Shrimp Roll from Taste Cook Sip.

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing the prizes free of charge. These companies are also providing the bloggers with samples and product to use for #VanillaWeek. All opinions stated are my own.

Easy Lemon Pudding Bundt Cake #EasterSweetsWeek

March 31, 2018

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

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

Easy Lemon Pudding Bundt Cake from LoveandConfections.com

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

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

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

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors! Scroll down to take a look!

Easy Lemon Pudding Bundt Cake

By Love and Confections

Cake Ingredients:

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

Frosting:

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

Instructions:

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

Yield: 12+ servings

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

M&M Marshmallow Cheesecake Apple Dip from Big Bear’s Wife
Apple Caramel Crumb Pie from My Sweet Zepol
Apple Blueberry Crisp from The Bitter Side of Sweet
Easy Lemon Pudding Bundt Cake from Love and Confections
Easter Butter Mints from Nik Snacks
No Churn Blueberry Muffin Ice Cream from 4 Sons ‘R’ Us

PRIZE #1

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

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

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

PRIZE #4

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

PRIZE #5

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

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from March 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Until next time,
LOVE & CONFECTIONS!

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

How to Create an Antipasto Platter #BrunchWeek

May 4, 2018

Assembling the party-perfect Antipasto Platter can seem like a daunting task to some, but I’m here to help with some tips and tricks I have learned from entertaining, hosting parties, and working with catering professionals.

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.

How to Create an Antipasto Platter from LoveandConfections.com #BrunchWeek

When it comes to appetizers for parties or gatherings, antipasto is on top of my list. I love having beautifully arranged platters for special events. The different flavors, textures, and colors are so inviting. I created my own version of an antipasto platter for day 5 of #BrunchWeek. (don’t forget to enter the giveaway!)

I chose a bunch of different tastes and textures for this dish. I usually have 3-4 different types of meat, 1-2 cheeses, and olives. For this platter, I added a few items from our sponsor, Cento Fine Foods. Their marinated mushrooms, artichoke hearts, and roasted red peppers brought acidity and brightness to the platter.

Mozzarella is usually my go-to cheese for antipasto and I marinated the mozzarella pearls in olive oil, herbs, and garlic before serving. Let me tell you, these are so delicious!! You can add color with chopped Cento Sun Dried Tomatoes or heat with red pepper flakes. Provolone was the second cheese I added to this platter.

Definitely browse the deli section when planning your platter. For this dish, I used Coppa, Salame, Bresaola and Prosciutto. There are a lot of options these days, and you don’t have to go to specialty stores to find quality Italian meats and cheeses.

This platter was easy to put together, the longest part was purchasing what I needed from the store. Everyone enjoyed it, even the Little One, who went after the salami and bruschettini

Antipasto Platter tips:

variety: variety is key when creating a platter. You don’t want all of the same meat, cheese or vegetable. Make it interesting for both the eyes and the taste-buds.
color: provide appetizers with different color. Eating a plate of all the same colored food, while it may be delicious, is not beautiful. We eat with our eyes first.
separate liquids: In my antipasto, I love using marinated vegetables. They come in marinating liquid and will probably leak and get everything on the tray wet. Soggy meat, cheese and crackers are no fun. Have bowls or dishes available for these wet items. If you have wet items that just won’t do well in a bowl, make sure to pat them as dry as you can.
olives: this is an important section all it’s own. Some olives you may serve have pits. Plan ahead and place a bowl on the side for discarded pits. If you choose to do that, eat some olives before your party starts and place a few pits in the bowl, so your guests know what it is for.
height: bowls for wet foods provide good varying height. Don’t just lay your meat and cheese and vegetables flat, if you can help it. Cube or chunk cheese, fold or roll meat, add bunches of grapes, grissini standing up in a jar on the side – make it look interesting.
movement: when placing items on your board, I like to call it “organized chaos”. You don’t want everything lining up in tight little rows. For my bruschettini and taralli, I didn’t line them up, I opened the bag and basically dumped them on the platter (last) so they were contained, but fell where they wanted. The grissini in the back was broken in half and arranged in a spray-like formation. These tricks give the platter movement and make it interesting and appealing.
guests: pay attention to the people eating. Find out beforehand if there are any food allergies. The worst thing is coming to a party or gathering and finding out you can’t eat anything. If the majority can eat what you’re making, set aside a small, safe plate that won’t get cross-contaminated. Both you and your guests will feel at ease.
FUN!: platters are a good way to try new things and experience something different. Have fun with it. You’re prepping to have a good time with family or friends.

Antipasto Platter

Ingredients

Cento Marinated Mushrooms
Cento Quartered & Marinated Artichoke Hearts
Cento Marinated & Roasted Peppers
Salami
Coppa
Prosciutto
Bresaola
Marinated Mozzarella Pearls
Castelvetrano Olives
Kalamata Olives
Grissini
Taralle
Bruschettini

Instructions

Arrange everything except the Grissini, Taralle and Bruschettini on platter and in bowls, taking tips into consideration. Can be prepared up to 2 hours in advance, covered with moist paper towels and plastic wrap, and refrigerated until needed.
Place last three ingredients on just before serving.

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

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Raspberry Lime Parfaits from Eat Move Make

Until next time,
LOVE & CONFECTIONS!

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

Green Tea Mojitos #BrunchWeek

May 2, 2016

Green Tea Mojitos are a refreshing twist on the classic sweet tea and traditional mojito. Mint, simple syrup, and lime juice blend perfectly with the green tea for a fabulous cocktail, or mocktail

Green Tea Mojitos by LoveandConfections.com #BrunchWeek

Welcome to day 1 of #BrunchWeek! My co-hostess, A Kitchen Hoor, and I are so excited for all the Brunch recipes this week. We have a great group of bloggers, amazing sponsors, and fabulous prize packages! all 37 bloggers are sharing delicious recipes today, and you can see them all at the end of the post. Apparently it has become tradition for me to start of #BrunchWeek with a cocktail, so I created these Green Tea Mojitos for the occasion.

I love mojitos, and it’s always fun to put a twist on the classic and glam it up a bit. I was inspired to create this recipe from a little Cuban food truck at my local farmer’s market. They serve the best Cuban Sandwiches and Tea Mojitos. I searched and searched for a recipe so I could re-create it at home, but had no luck; so I created my own.

This mojito is very easy to make and perfect for a warm day. During the Spring and Summer, I have a small herb garden on my patio, and using fresh mint is the key. There is so much flavor and brightness that fresh mint adds to any dish or drink. This would be the perfect drink for a beverage dispenser at a party, just keep the rum on the side as an option, in case there are kids or party-goers who don’t want it.

Visit Dixie Crystals for the FULL RECIPE:
Green Tea Mojitos

Don’t forget to enter the #BrunchWeek giveaway:

a Rafflecopter giveaway

BrunchWeek Beverages:

Green Tea Mojito by Love & Confections.

BrunchWeek Breads, Grains and Pastries:

Apple Bacon Cheddar Flatbread by Wholistic Woman.
Apple Cheddar Scones by Hezzi-D’s Books and Cooks.
Apple Pie Pastry Braid by {i love} my disorganized life.
Bacon, Cheddar & Chive Scones by Books n’ Cooks.
Caramelized Onion Apple Galette by Forking Up.
Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
Chocolate Zucchini Donuts by My Catholic Kitchen.
Cinnamon Swirl Bread by Making Miracles.
Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
{Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
Gluten Free Orange Rolls by Gluten Free Crumbley.
Italian Sweet Rolls by A Day in the Life on the Farm.
Mini Brioche by The Redhead Baker.
Orange Creamsicle Donuts by The Crumby Cupcake.
Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
Saffron Bread by Jane’s Adventures in Dinner.
Savory Ham & Cheese Waffles by The Chef Next Door.
White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

BrunchWeek Fruits, Vegetables and Sides:

Breakfast Potatoes by Big Bear’s Wife
Cheesy Hash Browns by Cindy’s Recipes and Writings.
Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

Akuri Scrambled Eggs by Palatable Pastime.
Bubble Up Denver Breakfast Bake by A Kitchen Hoor’s Adventures.
Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
Cheesy Breakfast Nachos by Rants From My Crazy Kitchen.
Croque Madame Bread Pudding by Cooking In Stilettos.
Macaroni and Cheese Soufflé by Tara’s Multicultural Table.

BrunchWeek Main Dishes:

Apple Cornbread & Ham Roll-Ups by Nik Snacks.
Breakfast Mac & Cheese by The Spiffy Cookie.
Italian Sausage Strata by Feeding Big and more.
Pizza Loaf by The Healthy Fit Foodie.
Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

Chocolate-dipped Orange Cookies by Family Around the Table.
Jelly Donut Cake by Pink Cake Plate
Raspberry Coffeecake by That Skinny Chick Can Bake.
Strawberry French Toast Cupcakes by Brunch-n-Bites.

Until next time,

LOVE & CONFECTIONS!

Disclaimer: This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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.

Guava and Cream Cheese Bundt Cake #BundtBakers

June 19, 2014

Guava Cake with Cream Cheese Frosting is a great treat for any day of the week!

This is my first #BundtBakers entry. I don’t know why I didn’t join earlier, because I really do love bundt cakes. Of course, when I told Mr L&C I was making a bundt cake, he immediately quoted the lines from “My Big Fat Greek Wedding” – “This cake has a whole in it”.

Growing up in Miami, guava pastelitos were everywhere and they were delicious! This cake reminds me of those treats, with the guava center and cream cheese frosting – a match made in heaven. This cake is a bit dense, like a pound cake, and I’m sure I will experiment more with this recipe in the future, but for now it satisfied my pastelito craving.

Guava and Cream Cheese Bundt Cake
adapted from “A Taste of South Florida” cookbook
Click here for printable recipe

Guava Bundt Cake Ingredients:
– 1 stick Unsalted Butter, room temperature
– 1 cup Granulated Sugar
– 2 Eggs, room temperature
– 2 teaspoons Baking Powder
– 2 cups All-Purpose Flour
– 2 teaspoons Vanilla Extract
– 1/2 cup Heavy Cream
– 1/2 package Guava Paste, thinly sliced

Guava Bundt Cake Directions:
1. Heat oven to 350°F. Thoroughly coat a bundt pan with baking spray.
2. In the bowl of a stand mixer, cream together the Butter and Sugar, until light and fluffy.
3. Add in Eggs, one at a time, then scrape down the sides of the bowl.
4. While on low, add the Flour, a half cup at a time, followed by the Baking Powder. Scrape the sides of the bowl.
4. Add in the Vanilla Extract and while on low, slowly drizzle in the Heavy Cream.
5. Pour half the batter into the bundt pan. Layer the sliced Guava Paste to cover the batter. Top with remaining batter.
6. Bake for 40-50 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out and continue to cool completely on a wire rack before frosing.

Cream Cheese Frosting Ingredients:
– 4 ounces Cream Cheese, room temperature
– 3 tablespoons Unsalted Butter, room temperature
– pinch of Salt
– 1 teaspoon Vanilla Extract
– 2 cups Powdered Sugar
– 3-4 tablespoons Heavy Cream

Cream Cheese Frosting Directions:
1. In the bowl of a stand mixer, or with a hand mixer, cream together the Cream Cheese, Butter and Salt. After every step, crape the sides of the bowl to make sure everything is incorporated.
2. Add in the Vanilla Extract and blend together.
3. With the mixer on low, add in the Powdered Sugar a half-cup at a time. Scrape down the sides of the bowl
4. Add in the Heavy Cream, one tablespoon at a time, mixing until desired consistency
5. Pour over cooled cake and enjoy!

Until next time
LOVE & CONFECTIONS!

A big thanks to Lauren from From Gate to Plate for hosting this month. Check out all the Tropical Bundts below:

Guava and Cream Cheese Bundt Cake by Love and Confections
Guava and Pineapple Impossible Cake by Passion Kneaded
Pineapple Macadamia Nut Bundt Cake by Sew You Think You Can Cook
Passion-Orange-Guava Bundt Cake by All That’s Left are the Crumbs
Mini Spiced Upside Down Caramelized Pineapple Bundt Cakes by From Gate to Plate
Hibiscus Lime Bundt Cake by Brooklyn Homemaker
Mango Brown Sugar Glazed Bundt Cake by Noshing with the Nolands
Pineapple Pound Cake by Magnolia Days
Mango Ginger Bundt Cake by Food Lust People Love
Almost Pina Colada Bundt Cake by Tea and Scones
Mexican Mango Cake by My Catholic Kitchen
Mango Coconut Bundt by Jane’s Adventures in Dinner
Mini Pineapple Lime Mojito Bundt Cakes by Blahnik Baker
Tropical Pineapple Bundt Cake by Bizzy Bakes

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. 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.

Very Berry Basil Moscow Mule

May 11, 2017

Very Berry Basil Moscow Mule is a refreshing twist on the classic, with 3 different Wish Farms berries – blueberries, strawberries and blackberries. The addition of basil makes it wonderfully herbaceous and refreshing.

This recipe was created for the #BerryDelish contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Very Berry Basil Moscow Mule from LoveandConfections.com #FWCon #BerryDelish

I’m heading to the Food Wine Conference next weekend and cannot wait! One of the conference sponsors, Wish Farms is hosting a #BerryDelish contest, where bloggers were tasked with creating a cocktail or mocktail using their fresh berries. With so many berry good (see what I did there?) cocktail options, like sangrias, mojitos, punches, and spritzers, I knew I wanted to create a show-stopping and delicious variation of a favorite – the Moscow Mule.

Moscow Mules traditionally have mint, vodka and ginger beer. While I do have a beautiful burgeoning mint plant, I wanted to use a different herb for this special drink. My mom is growing an enormous and beautiful basil plant, and I love basil in cocktails, so it was a no-brainer.

How could I choose between all the gorgeous Wish Farms berries? Well, I didn’t. That’s why I made it with three – blueberries, strawberries and blackberries. They come together with a bit of sugar and basil and create a delicious berry syrup as the base of the cocktail.

Very Berry Basil Moscow Mule

By Love and Confections
Published 05/11/2017

Ingredients

1 cup Wish Farms blueberries
1 cup Wish Farms strawberries
1 cup Wish Farms blackberries
2 tablespoons sugar
1/3 cup water
8-10 large basil leaves, plus more for garnish
5 limes
8 ounces vodka
Ginger beer

Instructions

Place blueberries, strawberries, blackberries, sugar, water and basil leaves in a medium pot and stir together. Bring to a boil, stirring occasionally, then simmer on low for 5-8 minutes, or until all berries have burst or released their juices. Turn off heat and let cool for another 5 minutes.
Using a potato masher, or a large spoon, mash the berries to make sure they have released all the juice. Strain through a fine mesh sieve into a heat-proof measuring cup and refrigerate mixture until cold.
Place crushed ice in copper mule glasses. Divide the berry mixture between them, squeeze half a lime into each glass. Add 2 ounces vodka to each glass and top with with ginger beer.
Slice the remaining lime for garnish. Garnish with berries and basil.

Yield: 4 cocktails
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.
Total time: 20 mins.

Until next time,
LOVE & CONFECTIONS

Learn more about Wish Farms and their beautiful berries by visiting their Facebook, Twitter, Instagram, Pinterest and Youtube.

This post was created for the #BerryDelish contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

Blood Orange Sangria

March 4, 2013

Yesterday was “Girl’s Day”. Every couple of months – because monthly never tends to work out – Thelma, Susan and I, along with three other friends, plan a day where we get together. One of our favorite Girl Day adventures is Epcot’s Food & Wine Festival, which we have gone to regularly for a few years now.

This month, we did movie day at Lolo’s house. Everyone brought a dish, drink, dessert, or in my case, all three. Lolo’s Birthday is Tuesday, so I made red velvet cupcakes to celebrate. Everyone always requests my Buffalo Chicken Dip – which isn’t really a secret recipe, since it’s on the back of the buffalo sauce bottle – but I doctor it up a bit.

It isn’t a Girl’s Day without some form of “adult beverages”. I had a few Blood Oranges from a recent trip to the farmer’s market and thought they would be perfect for sangria. For this recipe, you can either by a pre-made sangria and add to it, or make your own from scratch. Either way it is delicious.

Sangria is usually made with red wine, fresh fruit, and sparkling water or citrus-flavored soda. There are no set rules when it comes to making sangria. Everyone has their tried and true, go-to recipe. The fruits vary, the wines can be ~~cheap~~ budget-friendly, and you can add your own spin on it with sweeteners, juice, additional liquor, and garnishes.

Blood Orange Sangria
a Love and Confections original recipe

Blood Orange Sangria Ingredients:
– 1.5 liters of your favorite Red Wine, preferably one with citrus notes (read the labels, they’re helpful) or a pre-made bottle of red Sangria.
– 750 milliliters all natural Blood Orange Soda (I use this one)
– 2 Blood Oranges
– 1 large Orange
– 2 Limes

Blood Orange Sangria Directions:
– Chill Red Wine, Blood Orange Soda and Citrus for at least an hour before making the Sangria.
– Slice, then quarter both Blood Oranges, the regular Orange and one Lime. Place pieces in pitcher. Juice the second Lime into the pitcher.
– Pour in the Red Wine and the Blood Orange Soda. Stir to combine and enjoy. Best if consumed within 4 hours.

Until next time,
LOVE & CONFECTIONS

Disclaimer: Please Drink Responsibly. This recipe is intended for those who are 21 years of age or older. There are external links.

Pumpkin Pie Moscow Mule #PumpkinWeek

October 2, 2017

Celebrate Fall with a Pumpkin Pie Moscow Mule – my twist on the classic cocktail with pumpkin and warm Autumn spices!

Pumpkin Pie Moscow Mule from LoveandConfections.com #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: