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.
Double Chocolate Biscotti for #cookieweek
Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!
Growing up in an Italian household not only meant lots of pasta and sauce and all sorts of delicious savory foods, but it also meant great desserts and snacks as well. My love of Biscotti stems from my Mom. She loves all things crunchy. When she toasts bread, it has to be extra dark and crispy – almost to the point of being burnt. Back to the crunchy… Biscotti is an anytime snack cookie for me. Most people like it with coffee or tea, and I’ll eat it like that too, but I also welcome it anytime of the day.
Biscotti, plural of Biscotto, is a twice baked cookie, which is how it becomes dry and crunchy. There are so many flavor options with Biscotti. The most traditional Italian biscotti is with almonds and anise. I’m not particularly a fan of anise so I went a more modern route with these Double Chocolate Biscotti. It’s a very rich cookie and perfect with a cold glass of milk.
adapted from Advanced Bread and Pastry
yield 12 large or 24 small
Double Chocolate Biscotti Ingredients:
– 2 oz unsalted Butter, room temperature
– 7 & 1/8 oz granulated Sugar
– 3 large Eggs
– 1 teaspoon Vanilla Extract
– 9 & 7/8 oz All Purpose Flour
– 2 oz Almond Meal/Flour
– 1 & 1/2 oz Cocoa Powder
– 1 & 1/2 teaspoon Baking Powder
– 1/2 teaspoon Salt
– 3 & 1/2 oz Milk Chocolate Chips
Double Chocolate Biscotti Directions:
– Heat oven to 325F
– Cream Butter and Sugar in the bowl of a stand mixer or with a hand mixer
– Add in Eggs and Vanilla Extract
– Combine All Purpose Flour, Almond Flour, Cocoa Powder, Baking Powder and Salt in a small bowl. If necessary, sift to prevent clumps.
– Add the dry ingredients to the wet ingredients slowly. Once all the dry ingredients are in, scrape down the sides of the bowl and add in the Chocolate Chips. Mix just to combine, making sure all the dry ingredients is incorporated.
– Place the dough on a parchment or silpat lined baking sheet. Roughly 12 inches long by 3-4 inches wide by 1 inch thick. You can also form it into two smaller loaves and the second bake time will be reduced.
– Bake for 35-40 minutes, or until firm to the touch.
– Lower oven temperature to 300F.
– When the Biscotti is cool, slice on a bias with a serrated knife and return to oven. Bake for 15 minutes, flip to the other side and bake another 15 minutes, or until well dried.
Four lucky winners will win one of the following:
This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw. The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.
- Mandatory Entry: Leave a comment with your favorite cookie to bake during the holidays or for cookie swaps.
- Many more ways to enter in the rafflecopter widget!
A little about our sponsors:
The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France. He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings. He invented the first non-stick baguete baking trays and a few years later invented and created the original Silpat. Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar – a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.
Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge. All opinions stated are my own.
Also, Check out the other #CookieWeek Participants and give them some love!
- Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies by The Cooking Actress
- Caramel Apple Cider Cookies by Like Mother Like Daughter
- Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
- Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
- Chocolate Fudge Brownie Sandwich Cookies by Cravings of a Lunatic
- Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
- Chocolate Peppermint Raisin Cookies from It’s Yummi!
- Classic Gingersnap Cookies by In The Kitchen With KP
- Coffee-Toffee Thumbprint Cookies from Crumb
- Dark Chocolate Andes Cookie Cups by Beyond Frosting
- Eggnog Cookies by Jen’s Favorite Cookies
- Extra-Chewy Peanut Butter and Oatmeal Cookies from Omeletta
- Fruit Coolers by Texana’s Kitchen
- Gluten-free Elisenlebkuchen cookies by Masala Herb
- Iced Molasses Cookies with by i heart eating
- Nutella Cookies by Total Noms
- Orange Cream Cookies by Frugal Antics of a Harried Homemaker
- Peanut Butter Cup Sandwich Cookies by Chocolate Moosey
- Pumpkin Coconut Macaroons by 52 Kitchen Adventures
- Rolo Brownie Cookies from That Skinny Chick Can Bake
- Saketini Christmas Balls from NinjaBaking.com
Until next time,
LOVE & CONFECTIONS!
#Ad His and Hers Date Night Double Feature #TysonAndAMovie
I love having a movie date night with Mr. L&C. Sometimes it’s just the two of us cuddled on the couch watching whatever is on the television. Other times, we make it fun and special by having a His & Hers Date Night Double Feature. I become a hero when I recreate one of his favorite date night treats using Tyson® Any’Tizers®. My Honey BBQ Boneless Wyngz Melt is the perfect meal to get you in the mood for a FANTASTIC movie night in.
Date nights out to the movies for Mr. L&C and I are few and far between. Our toddler likes her routine and doesn’t do too well if someone else puts her to bed while we are out. If we happen to go to a late movie after we put her to bed, there is inevitably some texts back and forth with my Dad because she is up and fussy. We think she can sense that we slipped out and doesn’t sleep good until we get home.
Step 1: Buy – Buy 2 participating Tyson® Any’Tizers® products at Walmart between 6/15/15 and 8/15/15.
Step 2: Snap – Snap a picture of your receipt and text or email it to tyson@drvsusa.com by 11:59pm PST on 8/15/15.
Step 3: Get – Receive a code redeemable for a movie ticket to see FANTASTIC FOUR while in theaters. Code must be redeemed by 9/30/15 on tysonmovieoffer.com.
Until then, we will be doing some FANTASTIC fun movie nights at home, and I love making a His & Hers Date Night Double Feature. Mr. L&C and I sometimes have different tastes when it comes to movie night, but we definitely agree on having my Tyson® Any’Tizers® Honey BBQ Boneless Wyngz Melt. Tyson Any’Tizers® are a line of easy-to-prepare, frozen snacks in an assortment of varieties and flavors.
- Movie night tip #1: have a double feature. We sometimes have a double feature because he usually likes more action/adventure and I tend to like romantic comedies. It’s the best of both worlds.
- Movie night tip #2: disconnect. We both work on computers and I am always using social media on my phone, so I put it away or turn it on silent during movie nights; disconnect to connect.
- Movie night tip #3: buy two (2) bags of Tyson® AnyʼTizers® snacks at Walmart and get a ticket to see the new FANTASTIC FOUR movie in theaters. Tyson® Any’Tizers® are protein packed, made with all white meat chicken and come in a variety of flavors. Curb those movie munchies and get some delicious Tyson® Any’Tizers® like these four fantastic flavors: Chicken Fries, Buffalo Boneless Wyngz, Popcorn Chicken or Honey BBQ Boneless Wyngz. Remember, this offer is ONLY available at Walmart.
- Movie night tip #4: make a “His” & “Hers” movie night kit. He likes certain candy and flavored popcorn that I am sometimes not in the mood for, so I try and make a fun movie night kit for him that includes all his favorites. I can get everything I need in one stop at Walmart – which is great when you have a toddler in tow.
- Grab a cute bucket or basket – try looking in the gardening, entertaining, or even the home & bath sections
- Head to the party section to get some paper shred basket filler – that stuff you put in Easter baskets
- Get some cellophane bags with twist ties from the cake decorating section – portioning out snacks lets you have a variety during your movie night
- Don’t forget to grab your candy, popcorn, and Tyson® Any’Tizers® from the grocery section
- Print out some cute “his” and “hers” signs and decorate with a clapboard or other movie props
- Prepare everything in advance, so you can enjoy the movie!
Are you excited to see the new FANTASTIC FOUR movie? Let me know your favorite character, and don’t forget to buy two (2) bags of Tyson® AnyʼTizers® snacks at Walmart to get your ticket!
Honey BBQ Boneless Wyngz Melt
A Love and Confections original recipe
Honey BBQ Boneless Wyngz Melt Ingredients:
– 1/2 bag Tyson® Any’Tizers® Honey BBQ Boneless Wyngz
– 1 full bag French Fries
– 1/2 cup finely shredded Cheddar Cheese
– 1 cup finely shredded Monterey Jack Cheese
– 1/4 cup diced Green Onions or Scallions
– Ranch Dressing
Honey BBQ Boneless Wyngz Melt Directions:
1. Prepare Wyngz and Fries separately and according to package directions.
2. Heat oven to 350F. Layer half of Fries on a cookie sheet with sides, top with half of the Cheddar Cheese and Half of the Monterey Jack Cheese.
3. Top with remaining Fries. Add on Honey BBQ Boneless Wyngz.
4. Top with remaining Cheese, then heat in oven until the cheese is melted. Let it cool for 5 minutes, top with Green Onions and serve with Ranch Dressing. Enjoy!
Until next time,
LOVE & CONFECTIONS!
Asparagus, Egg & Prosciutto Brunch Pizza #BrunchWeek
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I chose a savory dish for day 2 of #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.
Pizza is an all-time favorite of mine, because there are so many different combinations you could have. I have wanted to make a breakfast pizza for a while and knew #BrunchWeek would be the perfect time to post. This pizza had to be extra special for this week, and luckily we have Michigan Asparagus and Red Star Yeast as sponsors this year.
I used an ricotta with herbs and cheese as a base, sliced asparagus, eggs and prosciutto to top it off. It is the perfect bite of crunchy, creamy, salty, gooey – basically everything you want in a good pizza. The crust uses Red Star Yeast Platinum Yeast, which gives it a great rise. The recipe I used makes enough dough for 2 pizzas, so I froze the second one for later.
Asparagus, Egg & Prosciutto Brunch Pizza
By Love and Confections, dough recipe from Red Star Yeast
Published 05/09/2017
Ingredients
- Red Star Yeast Pizza Crust Recipe, makes 2 pizzas
- 3/4 cup ricotta
- 1/4 cup shredded parmesan
- 1 cup freshly grated mozzarella
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon minced fresh oregano
- Salt and pepper to taste
- 1 cup thinly sliced Michigan Asparagus
- 1 teaspoon olive oil
- 3 large eggs
- 6-8 thin slices of prosciutto
Instructions
- Heat oven to 450F. Prepare dough according to website directions. Spread one piece of dough onto a cornmeal-crusted pizza pan.
- In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, onion powder, basil, parsley, oregano, salt and pepper. Spread onto pizza, leaving 1 inch around for crust.
- In a small bowl, toss sliced asparagus with olive oil, salt and pepper. Spread evenly over cheese mixture. Bake for 10-14 minutes.
- Remove from oven and crack eggs onto pizza. Cook another 2-4 minutes, or until egg whites are cooked and yolk is still runny.
- Remove from oven and let cool for 5 minutes. Place prosciutto slices on pizza and serve.
Prep Time: 02 hrs. 00 mins.
Cook time: 00 hrs. 18 mins.
Total time: 2 hrs. 18 mins.
LOVE & CONFECTIONS!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up
Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus 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. Six 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, or any other social channel mentioned in the #Brunchweek posts or entry.
Sugar Skull Layer Cake #HalloweenTreatsWeek
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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French Toast Snickerdoodles #ChristmasCookies
Start planning your Christmas cookies now, and include breakfast-inspired French Toast Snickerdoodles. They will become a family favorite for the holidays!
I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.
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Eggnog Snickerdoodle Cookies with Eggnog Glaze #ChristmasCookiesWeek
Christmas cookies are some of my favorite cookies to make. Every year we make our traditional Cut-Out Sugar Cookies, as well as Ginger Crinkles, and Nutmeg Logs. I wanted to add a different cookie to the mix this year, and this twist on the classic snickerdoodle was the perfect choice. Eggnog Snickerdoodles will definitely be added to my Christmas cookie list from now on.
From what I can tell, people either love or hate eggnog. Mr. L&C loves it and can’t wait until December rolls around to start drinking it. To say these cookies were a hit is an understatement. When I opened the container, the nutmeg is prominent, and you can tell just by smell that these cookies are full of eggnog goodness.
I made some with the glaze, but actually prefer it without. The glaze doesn’t set hard, so they don’t stack easily with it. The cookies are good on their own and were gobbled perfectly fine without the glaze, so it’s your choice if you want to add it or not.
This batch went to a Christmas cookie exchange party with friends, and you can definitely tell that those who loved eggnog kept going back for more. Mr. L&C was happy they weren’t all eaten, so we brought the extras home to snack on during the week.
I haven’t tried freezing them, but I think they would do find baked, placed in a airtight container, then plastic wrapped to keep them fresh, if you like baking ahead. Since we make a lot of cookies, I will probably do just that with another batch, so we have them for the Christmas Day.
Eggnog Snickerdoodle Cookies
adapted from Lovefromtheoven.com
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cups granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 eggs, room temperature
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons freshly grated nutmeg
- 2 cups powdered sugar
- 1/4 cup eggnog
Instructions
- Sift together flour, baking powder, baking soda, cream of tartar, nutmeg, and salt. Set aside
- In bowl of stand mixer, cream butter, granulated sugar, and brown sugar 2-3 minutes, until light and fluffy. Scrape down sides of bowl and add eggs, eggnog, vanilla extract and rum extract. Mix on low to combine.
- Add in dry ingredients and mix on low until just combined. Wrap bowl in plastic wrap and chill for 1+ hours
- Heat oven to 350F. Prepare cookie sheets with parchment. Combine sugar and nutmeg into small bowl for topping
- Using a small cookie scoop, scoop dough into tablespoon size balls. Roll dough balls in sugar-nutmeg mixture then place on cookie sheets.
- Bake 8-9 minutes, being careful not to overbake. Cool for 5 minutes on cookie sheet then move to wire rack to cool completely.
- If topping with glaze, whisk together powdered sugar and eggnog. Drizzle over cookies and top with sprinkles if desired.
Yield: 4-5 dozen
#ChristmasCookiesWeek Friday Recipes
- Chocolate-Dipped Almond Biscotti by House of Nash Eats
- Andes Mint Cookies by Daily Dish Recipes
- Brownie Cookies by Books n’ Cooks
- Bubble Light Sugar Cookies by A Kitchen Hoor’s Adventures
- Chocolate Cutout Sugar Cookies by Everyday Eileen
- Chocolate Dipped Chocolate Madeleines by Family Around The Table
- Christmas Ornament Cookies by Karen’s Kitchen Stories
- Christmas Tree Meringue Cookies by The Redhead Baker
- Classic No Bake Cookies by Corn, Beans, Pigs & Kids
- Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
- Figgy Pudding Thumbprints by Cindy’s Recipes and Writings
- Frosted Chocolate Cherry Almond Bars by YumGoggle
- Cream Cheese Buttons with a Dark Chocolate Drizzle by Kate’s Recipe Box
- Gingerbread Cookie Stars by The Freshman Cook
- Holiday Lights Sugar Cookies by Palatable Pastime
- Lemon Snowdrops by Jolene’s Recipe Journal
- Merry Moose Cookies by Strawberry Blondie Kitchen
- Not Your Grandma’s Sugar Cookies by Girl Abroad
- Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
- Pecan Shortbread Trees by Red Cottage Chronicles
- Perfectly Soft Chocolate Chip Cookies by Tip Garden
- Peppermint Meltaway Cookies by Soulfully Made
- Sour Cream Cookies by Grumpy’s Honeybunch
- Sour Cream Cut Out Cookies by A Day in the Life on the Farm
- Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
- Sweet Potato Pie Cookies by Kelly Lynn’s Sweets and Treats
- Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek 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. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek 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 are not eligible to 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 #ChristmasCookiesWeek posts or entry.
Apple Cider Spiced Donut Cake #AppleWeek
I have had apple cider donuts from the store or donut shops before, but I hadn’t had a fresh, made-to-order one until last year on my visit to Vermont. Cold Hollow Cider Mill is now one of my favorite spots in Vermont.
The hot made-to-order donuts are out of this world, and the freshly-pressed cider is like none other. I would visit Vermont in a heartbeat just to go to back Cold Hollow Cider Mill again. While on vacation, we loved it so much we went to the cider mill twice in the same week!
That Vermont trip was breathtakingly beautiful and so memorable. Mr. L&C and I drove all over Northern Vermont and had fun exploring.
We visited Cabot, the cider mill, a few apple orchards, fun restaurants, did wine & cider tastings, took a gondola to the top of Jay Peak (we could see Canada from the top), and more. Apple picking and the cider mill were probably my favorite experiences, since I had never picked apples before.
I cannot wait to take Little L&C apple picking for the first time. Here in FL we have strawberries, blueberries and citrus, so she has been picking those since she was a baby.
Apples are next on my list for her. Hope you have a delicious Fall and make this cake for your family, especially if you are lucky enough to pick apples!
Apple Cider Spiced Donut Cake
By slightly adapted from BakedbyRachel.com
Ingredients
- 1 cup apple cider
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
- 3/4 cups Dixie Crystals Light Brown Sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 medium apples, peeled, cored and diced
- 1-2 tablespoons flour
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon ground cinnamon or apple pie spice
- 1-2 tablespoons butter, melted
Instructions
- Heat oven to 350F. Prepare bundt pan with baking spray
- In a large measuring cup, whisk the cider, eggs and vanilla together until combined. Set aside.
- In the bowl of your stand mixer, or a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon. Using either the paddle attachment or a hand mixer, slowly add the liquid while mixing on low, until just combined.
- Place diced apples in a medium bowl and toss with 1-2 tablespoons flour. Fold into cake batter then pour into prepared pan.
- Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 5 minutes, then turn out onto rack.
- In a small bowl, combine granulated sugar and cinnamon or apple pie spice. Place cooling rack onto parchment paper. Sprinkle all over with cinnamon sugar. If sugar is not sticking, use pastry brush and brush cake with butter, then top with cinnamon sugar.
Here are some supplies used for this recipe:
Saturday Recipes:
- Apple Bourbon Pork Tenderloin with Butternut Squash by Girl Abroad
- Apple Butter Cheesecake Tart by Soulfully Made
- Apple Cheesecake Breakfast Quesadillas by 4 Sons R Us
- Apple Cinnamon Cake by Kate’s Recipe Box
- Apple Cider Spiced Donut Cake by Love and Confections
- Apple Cinnamon Oat Bars by Daily Dish Recipes
- Apple Crisp Breakfast Bowl by Shockingly Delicious
- Apple Fennel and Beet Salad by A Day in the Life on the Farm
- Apple Hand Pies with an Oatmeal Crust by The Freshman Cook
- Apple Nachos by Jolene’s Recipe Journal
- Apple Peanut Butter Ebelskivers by A Kitchen Hoor’s Adventures
- Apple Tortas Fritas (Argentinean Fry Bread with Apples) by Palatable Pastime
- Apple Oatmeal Pancakes by Simple and Savory
- Apple Rosette Frangipane Tart by Culinary Adventures With Camilla
- Applesauce Oatmeal Bread With Vanilla Honey Butter by Cooking With Carlee
- Caramel-Stuffed Apple Butter Snickerdoodles by The Redhead Baker
- Chicken Salad with Apples, Cranberries, and Pecans by Karen’s Kitchen Stories
- Cinnamon Apple Iced Oatmeal Cookies by Jonesin’ For Taste
- Harvest Apple Cakelets with Maple Drizzle by Everyday Eileen
- Pink Peppercorn & Curry Leaf Chicken Salad by Faith, Hope, Love & Luck
- Stuffed Apples with Cheddar and Sausage by Strawberry Blondie Kitchen
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek 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 AppleWeek 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 AppleWeek posts or entry.
Dry Milk (FHC)
Over the Christmas holidays, I decided to make Semolina Bread, which used instant Nonfat Dry Milk (iNDM or NFDM). The only iNDM I could find came in a large, 32 ounce can. I only needed 1/4 cup per batch, but figured since I was given 30 pounds of Semolina – we’ll leave that story for another time – I would end up using it, since I was going to be making a lot of Semolina Bread. As it turns out, I haven’t made any more bread, and the giant can of dry milk has been sitting in my pantry. What better way to use some of the dry milk than in my first Food Holiday Challenge.
Now for the info – gathered from various sources:
Instant Nonfat Dry Milk is regular cow’s milk that has had the water and fat removed. It still has all the calcium, protein, vitamins and minerals of fresh milk and is low in cholesterol, too.
You can purchase powdered milk that isn’t nonfat, but it tends to be more difficult to reconstitute because of the fat content. NFDM is usually the easiest to mix, but some people have difficulty getting the milk solids to blend with the water.
Nonfat Dry Milk will not taste the same as fresh milk, especially if you’re used to milk from the carton, but the taste is negligible when it is used as an additive in baked goods or smoothies. One of many advantages of NFDM is the long storage time. If stored in a cool, dry place, it will usually last 18 months.
Dry Milk Biscuits
from Mountain Maid recipe website
2 cups All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Instant Nonfat Dry Milk
1/2 cup Shortening
3/4 cups Water
Mix the Flour, Baking Powder, Salt and iNDM.
Mash in the shortening with a fork, until the mixture is crumbly.
Stir in the water, a little at a time, to make a dough that is soft, but not sticky.
Knead the dough gently on a lightly floured board or counter-top.
Roll or pat the dough to 1/2 or 3/4 inch thickness; cut it with a knife, or a small glass or cutter that has been dipped in flour.
Place the biscuits about 1 inch apart on an ungreased baking sheet.
Bake at 450 degrees Fahrenheit for 12-15 minutes or until golden brown.
Despite the fact that my oven cooks unevenly, the biscuits turned out good. I love watching butter melt away on a warm, right-out-of-the-oven biscuit. Pair melted butter on a warm biscuit with strawberry jam and I am in Heaven – it’s my Kryptonite! Unfortunately, I am out of strawberry jam, so raspberry preserves it is.
OTHER DRY MILK RECIPES: 1 Quart of Fluid Milk
– put 3+3/4 cups cold water in a container
– add 1+1/3 cups iNDM
– mix thoroughly
– cover and chill for at least 4 hours before serving
– store in refrigerator and use within 3 to 5 days
1 Cup of Fluid Milk
– 1 cup water
– add 1/3 cup iNDM to water
– mix thoroughly
– cover and chill for at least 4 hours before serving
Evaporated Milk
– whisk together 1/2 cup water and 1 cup plus 2 tablespoons iNDM
I found a good amount of recipes for iNDM and will use them in some of my future Food Holiday Challenges. I am now more open-minded about using dry milk in recipes.
Until next time,
Love & Confections
Green Tea Mojitos #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.
Green Tea Mojitos
- Green Tea Mojito by Love & Confections.
- 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.
- Breakfast Potatoes by Big Bear’s Wife
- Cheesy Hash Browns by Cindy’s Recipes and Writings.
- Slow Cooker Apple Butter by Casa de Crews.
- 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.
- 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.
- 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.
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.