Search Results for: key lime

Shamrock Fudge

Smooth and creamy fudge is given a fun twist for St. Patrick’s Day by turning it green and topping with lucky sprinkles.
Shamrock Fudge from LoveandConfections.com

Saint Patrick’s day is around the corner and I love such a festive holiday. Celebrations make me happy – so does chocolate – and when they are together it’s a match made in Heaven. I realized that I have never blogged about fudge before and knew I needed to get one posted here asap.
Shamrock Fudge from LoveandConfections.com
Ever since my Chocolate & Confections class in culinary school, I have been somewhat of a fudge snob. Really good fudge is sometimes hard to come by – so here’s an easy recipe for you to enjoy. You can change up the color and flavoring, just be careful with the amounts – you don’t want a whole teaspoon of mint extract – and top with festive sprinkles.
Shamrock Fudge from LoveandConfections.com
The sprinkle mixture on top is a combination of shamrocks and lime green jimmies. Feel free to create your own fun mixture! I am so ready to create more fun fudge candies using this recipe as a base.
Shamrock Fudge from LoveandConfections.com
Visit Dixie Crystals for the FULL RECIPE:
Until next time,
LOVE & CONFECTIONS!
 


I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

60-Minute Cinnamon Rolls #BrunchWeek

60-Minute Cinnamon Rolls are sure to be a popular brunch in your house. Easy to make and oh-so delicious – this is the perfect dough if you are new to using yeast.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek


Welcome to day 3 of #BrunchWeek. I am hosting this week along with Shaina from Take A Bite Out Of Boca. We are so excited to share such wonderful brunch recipes with you. 30 bloggers are sharing over 120 recipes this week and we are also having a huge #BrunchWeek giveaway with 12 winners! Don’t forget to use the entry form for your chance to win.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

These Cinnamon Rolls should really be called 60 Minute and Thirty Second Cinnamon Rolls, because that is how long it takes to both make, then scarf eat one of these delicious baked beauties. I mean, seriously, who doesn’t love a warm cinnamon roll right out of the oven. I usually equate Cinnamon Rolls with special occasions. We always eat them on Christmas morning, before opening presents. They are a welcome treat at both Easter and Thanksgiving mornings too.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

Granted, you don’t need a special occasion to eat these delicious, gooey, sweet rolls. They are glorious any day of the week! I love working with this dough because it is so easy to use. In just a little bit of time, you can have warm, fresh, right-out-of-the-oven cinnamon rolls slathered in a scrumptious glaze.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

For this recipe, I went with the original filling of cinnamon and sugar. You can definitely customize the filling with different sugars, nuts, fruits or chocolate and I plan on blogging about a few of my other cinnamon roll creations soon. The glaze is dotted with vanilla seeds from my Nielsen-Massey Vanilla Bean Paste. Vanilla Bean Paste is one of my favorite ingredients, because I love seeing all the flecks of vanilla throughout my baked goods, frosting and glazes.

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

These cinnamon rolls use yeast to make them rise. Be sure you get the correct type of yeast. If you are new to using yeast in baked goods, I have a helpful bread-baking guide with yeast that you should look at. Also, don’t forget to enter our #BrunchWeek giveaway! Enjoy!

60-Minute Cinnamon Rolls from LoveandConfections.com for #BrunchWeek

60-Minute Cinnamon Rolls
Adapted from a Culinary School recipe
Click here for a printable recipe

60-Minute Cinnamon Roll Ingredients:
– 2 tablespoons Active Dry Yeast
– pinch of Dixie Crystals Extra Fine Granulated Sugar
– 1 & 1/2 cups warm Water
– 1/2 cup Milk
– 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 teaspoon Salt
– 12 tablespoons unsalted Butter, room temperature
– 5-6 cups Unbleached All-Purpose Flour
– Dixie Crystals Cinnamon Sugar Shaker
– 1 & 1/2 cup Dixie Crystals Powdered Sugar
– 2-4 tablespoons Whole Milk
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste

60-Minute Cinnamon Roll Directions:
1. Place Yeast in a clean, small metal bowl and sprinkle a pinch of Sugar on top. Add in the warm water and stir gently to insure all the yeast is wet. Let the Yeast sit and bloom while you prepare the other ingredients. If your yeast does not bubble and grow, it is dead and you will need new yeast before moving forward.
2. Heat 4 tablespoons of Butter, Milk, Sugar and Salt until the Butter is just melted.
3. In a large bowl, place 4 & 1/2 cups of Flour. Add the Yeast mixture into it and stir with a spatula. Add in the Milk mixture and continue stirring. The dough will be extremely sticky.
4. Turn the dough out onto a floured surface. Using your hands or a bowl scraper add in the remaining flour, a little at a time, while kneading it into the dough. The amount of flour you will use depends on your dough, so don’t worry if you don’t use it all. Weather and humidity affect dough, and if it is humid out, you might use all 6 cups of flour. The dough needs to be soft and pliable, but not sticky.
5. Spray the inside of a large metal bowl with cooking spray and place the ball of dough inside. Turn it once to coat, wrap the bowl in plastic wrap and let it rise for 30 minutes.
6. Once it has risen, roll it out onto a lightly floured surface into a large rectangle. I usually do either 22 x 14 or 24 x 16. With an offset spatula, spread the remaining softened Butter evenly over the surface of the dough. Sprinkle the dough evenly with the Cinnamon Sugar.
7. Roll the dough, into a tight log, starting with the long side. Cut into even slices and place into two pans that have been sprayed with cooking spray. I usually get 24 pieces so I divide them between a 9 x 13 and 9 x 9 pan. Cover with plastic wrap and let them rise for another 15-20 minutes while your oven heats.
8. Heat oven to 425F. Remove the plastic wrap and bake the cinnamon rolls for 12-16 minutes, or until golden brown. Cool the rolls for 10 minutes and prepare the glaze.
9. In a small bowl, whisk together the Powdered Sugar, Milk – one tablespoon at a time, and the Vanilla Bean Paste, until you get a good consistency. You don’t want the icing too thick or thin. Spread it on the rolls and enjoy! Best if eaten immediately, but can be store for up to 2 days.

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages: 
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes: 
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries: 
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes: 
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides: 
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life

BrunchWeek Desserts: 
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot 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. This post may contain affiliate links.

Watermelon Mango Margarita

Today is National Watermelon Day and what better way to celebrate than with a few watermelon cocktails. These drinks are a great way to cool down in this hot, Summer month. You can easily play with the ingredients to fit your taste.


I happened to have some mango in the house – which is unusual. The only reason I had it was because it was already cut up and frozen. My Mom is allergic to the mango sap, but she can eat the mango fruit if someone peels it for her. I had the mango because it is a healthy option to blend with yogurt for a morning smoothie.


The mangoes needed to be used up, and what better way to combine them with watermelon and alcohol? I had a cute little nip of tequila at home too. It turned out good – for someone who likes both mango and tequila. This recipe is definitely a crowd-pleaser because of the great tropical flavors. I gave it a try, so should you.

Watermelon Mango Margarita
A Love and Confections original recipe

Watermelon Mango Margarita Ingredients:
– 3 cups seedless Watermelon, diced
– 2 cup Mango, diced
– 2 ounces Tequila
– Juice from 1 Lime
– 1/2 cup Agua de Sandia (Watermelon Water)
– Crushed Ice

Watermelon Mango Margarita Directions:
1. Place all ingredients in blender and combine until desired consistency. Pour into glasses and enjoy!

Until next time,
LOVE & CONFECTIONS!

Chocolate Covered Espresso Bean Bark

Chocolate Covered Espresso Bean Bark is an easy and luscious treat, 
perfect for a quick, sweet snack or indulgent dessert!

Chocolate Covered Espresso Bean Bark for #SundaySupper


Welcome to a Beantastic #SundaySupper! I was debating on what to make for this week’s theme. Originally black beans were what I was leaning toward, but there were a few black bean desserts already being made. I recently hosted Vanilla Week, so I didn’t want to focus on the vanilla bean. Then, a “light-bulb moment” happened – you know in cartoons, when the character gets a brilliant idea and a light-bulb pops up over his head – yeah, I have those moments…

Chocolate Covered Espresso Bean Bark for #SundaySupper

Coffee! or more precisely, Espresso Beans! I love treating myself to a little package of Chocolate Covered Espresso Bits from my local supermarket. They’re the perfect amount of chocolate and espresso flavor packed into a little snack. The only thing that could make them even better is more chocolate and espresso.

Chocolate Covered Espresso Bean Bark for #SundaySupper

I used espresso powder to flavor the chocolate and used chopped and whole chocolate covered espresso bits, so you have espresso in every bite. The espresso bits give the bark a nice crunch and I topped it off with a sprinkling of sea salt, because let’s be honest, almost everything is better with a sprinkling of sea salt. I hope you enjoy this easy and delicious recipe!

Chocolate Covered Espresso Bean Bark for #SundaySupper

Chocolate Covered Espresso Bean Bark
A Love and Confections original recipe
Click here for a printable recipe

Chocolate Covered Espresso Bean Bark Ingredients:
– 3/4 cup Chocolate Covered Espresso Bean Bits, divided
– 12 ounces Almond Bark Chocolate Baking Bar
– 1 teaspoon Espresso Powder
– Pinch of Sea Salt

Chocolate Covered Espresso Bean Bark Directions:
1. Prepare a jelly roll pan with a piece of wax paper. Place 1/4 cup of the Espresso Bits into a bowl. Coarsely chop the remaining 1/2 cup of Espresso Bits and place into the same bowl. Mix and set aside.
2. Chop the Almond Bark Baking Bar into pieces and place into a microwave-safe bowl. Heat for 30 seconds, in the microwave, then stir with a spatula. Heat for an additional 30 seconds and stir once again. If necessary, heat for another 15-20 seconds. Stir after each heating and make sure not to over heat or burn the bark. If there are little bits of chocolate still there, stir with a spatula and the heat from the melted chocolate should finish melting the rest.
3. Once the chocolate is completely melted, add in the Espresso Powder and stir. Pour the chocolate onto the prepared wax paper and smooth out with a large offset spatula. Quickly sprinkle on the chopped and whole Espresso Pieces, pressing them into the chocolate slightly, and sprinkle on the Sea Salt. You can refrigerate it until it hardens, but it can also be left out at room temperature. Cut into pieces and enjoy!

Until next time,
LOVE & CONFECTIONS!

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


Here are more Sunday Supper Bean Dishes
Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

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.

Slow Cooker Pulled Pork Sandwiches for #10DaysofTailgate

Slow Cooker Barbecue Pulled Pork is delicious and easy. It cooks throughout the day and a meal ready for your tailgate party or when you come home from work.


Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and check back throughout the event for all the wonderful recipes. Don’t forget to follow the hashtag on Twitter too.

With school back in full swing and the excitement of Fall in the air, slow cooker season is upon us. I love using my slow cooker because it makes meals easy. I can put all the ingredients in at once in the morning, and not have to worry about it until dinner time. Sometimes there are a few last minute steps to take right before serving, but it is much faster than having to prepare everything all at once.

The first two months after Baby L&C was born I used my slow cooker a lot. It is so convenient to not have to worry about dinner while taking care of a newborn. Pulled Pork is one of my go-to slow cooker meals. I consider myself a Southern Girl at heart. Barbecue, hush puppies and sweet tea are some of my favorite foods.

I have always loved sweet barbecue sauce, but since my parents moved to North Carolina a few years ago, I have learned to love that style of barbecue as well. It’s tangy and absolutely delicious. I love having a Carolina Pulled Pork Sandwich topped with coleslaw. I usually have some pork butt in the freezer, ready and waiting for me to make this pulled pork. You can use it without the barbecue sauce as well. Pulled Pork Nachos, Chili or Asian-Style Sandwiches are a great way to use up any leftover pork.

Slow Cooker Pulled Pork Sandwiches
a Love and Confections original recipe
Click here for a printable recipe

Slow Cooker Pulled Pork Instructions:
– 2-4 cups dark Soda of your choice, amount depends on how much pork you have (I have used either Dr. Pepper or Coca Cola when I make this recipe)
– 2 cups Barbecue Sauce, divided (optional, can be made without BBQ for plain pulled pork)
– 1 tablespoon Nature’s Seasonings, or whichever seasoning blend you prefer
– Boneless Pork Butt

Slow Cooker Pulled Pork Directions:
1. In your slow cooker, whisk together 2 cups Soda with 1/2 cup Barbecue Sauce. Sprinkle half of the Nature’s Seasonings into the mixture.
2. Place Boneless Pork Butt into slow cooker. The soda mixture should come 2/3rds of the way up the meat. Add more soda if necessary. Cook on low for 8 hours or on high for 4 hours.
3. Once meat is cooked, remove from slow cooker and shred. Empty liquid into a large heat-proof measuring cup.
4. If your slow cooker has a warm setting, you can use it, if not, keep the pork on low while warming the sauce. Place shredded pork back into the crock pot and top with remaining Barbecue Sauce. You may add more sauce if you like. Add some of the cooking liquid back into the pork (anywhere from approximately 1/2-1 cup), to keep it moist, and discard the rest.
5. Serve warm and enjoy! I like making BBQ Pulled Pork Sandwiches topped with coleslaw.

Until next time,
LOVE & CONFECTIONS!

And here’s what the team brought to the table…



Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make
(for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
  
Sips
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi
Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Sweets

Peanut Butter Pretzel Brownies by The Spiffy Cookie

*Disclaimer: All opinions are my own. I only use products I love.

Purple Velvet Halloween Layer Cake #HalloweenTreatsWeek

Celebrate Halloween with a bright and colorful sweet treat! Two tiers of purple velvet cake are layered with vanilla buttercream, then topped with a chocolate drip, Halloween sprinkles and royal icing decorations.

This post is sponsored in conjunction with #HalloweenTreatsWeek. All opinions are mine alone.
Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad


This cake is everything! I am seriously in love with it and can’t stop staring. Purple velvet cake, vanilla buttercream, royal icing decorations, chocolate drip and SPRINKLES! It was such a fun cake to put together and I love the vibrant colors.

It’s funny how you get an idea in your head and then are in total awe when it comes to life – I love that feeling!! This cake was inspired by Sweets & Treats Boutique “Monster Mash” sprinkle mix. I knew I wanted to make a layer cake, but didn’t have a set design in mind until I received the sprinkles, and this idea was born.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

If you hadn’t already known, I totally have a sprinkle (and paper straw) hoarding problem. Sprinkle mixes are the best, especially when they are holiday themed and inspire a whole cake! I loved this sprinkle mix from the moment I unwrapped it and knew this would be a fun cake from the start.

There were a few elements I definitely wanted to have and a purple velvet cake was top priority. I wanted a show-stopping cake for this year’s Halloween celebration, like my Black Velvet Spider Cake from a few years back. Holiday cakes are so much fun to make and my purple velvet is definitely up there on the favorites list. I totally forgot to cut a piece to show you the inside; but don’t worry because I already have plans for another purple velvet cake soon and then you can see the beautiful color.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

You can’t miss the bright and colorful rosette lollipops. My original intention was to make meringues, but I live in Florida where it is hot and humid still, and meringues might not have held up as I would have liked. Royal icing to the rescue! I made a batch of stiff royal icing, separated it into three bowls and colored them black, lime green, and orange.

I wasn’t sure regular lollipop sticks would hold them up and am glad I made the decision to use some matching paper straws I had on hand (self-proclaimed straw hoarder). The colors matched perfectly, which was great because I staggered the decorations and some straws were actually on the outside of the cake. The straws also held up really well to the weight of the royal icing.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

I adore chocolate drips on cakes – here’s my Candy Corn Layer Cake from last year – and knew I needed that chocolate contrast with all the bright colors. It is an easy element to add to any cake and gives it a whimsical touch.

The vanilla buttercream is very easy to work with and the color matched the little pearl candies from the sprinkle mix perfectly. I didn’t want to go too dark with the buttercream, because the inside is already a dark purple, and then you wouldn’t be able to see the chocolate drip as well.

Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad
Here are a few items I used for today’s recipe:
Purple Velvet Halloween Layer Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

Purple Velvet Halloween Layer Cake

By adapted from Joy of Baking

This recipe is for 1 tier. Double if you wish to do a 2-tiered cake as pictured

Ingredients

  • 2 cups plus 2 tablespoons cake flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons Dutch-processed cocoa powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • Purple gel food color
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon baking soda

Instructions

  1. Heat oven to 350F. Prepare cake pans with parchment on bottom and grease sides with baking spray
  2. In medium bowl, sift together flour, salt and cocoa powder. Set aside
  3. In stand mixer bowl, or large bowl with hand mixer, beat butter and sugar on medium to medium-high until light and fluffy, approximately 3-5 minutes. Add eggs one at a time until fully combined. Scrape down the bowl after each egg addition.
  4. Combine vanilla and buttermilk. While mixer is on low, alternate flour and buttermilk, in 5 additions, beginning and ending with the flour. Add preferred amount of gel food coloring (advised no more than 1/2 teaspoon, preferably 1/4 or less). Scrape down sides of bowl to make sure color is combined throughout.
  5. In a small bowl, combine the vinegar and baking soda and let fizz. Quickly mix or fold into batter.
  6. Divide between cake pans (2 if using 8-inch, 3 if using 6-inch) and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely. Can be made a day in advance, wrapped tightly in plastic wrap and refrigerated.

Vanilla Buttercream

By Love and Confections

Ingredients

  • 2 cups vegetable shortening
  • 2 cups unsalted butter, room temperature
  • 1 teaspoon clear vanilla extract
  • 10 cups Dixie Crystals Confectioners Powdered Sugar, sifted
  • pinch salt
  • 3-4 tablespoons milk
  • Purple gel food color

Instructions

  1. In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanilla and beat to combine.
  2. Sift powdered sugar. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency. If frosting is too yellow from butter, add a tiny drop of purple food color from the end of a toothpick and whip. 
  3. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.
  4. You can choose to layer and crumb coat in white or purple. I used white, then added purple for the final buttercream. Please be advised of the amount of food color used. Add amount at your discretion. It may change consistency of buttercream and stain tongue if too much is added. I used around 5-8 drops.

Chocolate Drip

Ingredients

  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream, plus 2 tablespoons

Instructions

  1. In microwave-safe measuring cup, heat heavy cream for 45-60 seconds, until just before boiling. Add chocolate chips and let sit for 2 minutes. Stir with spatula until combined. If not thin enough for a drip and still warm, add in 1-2 tablespoons heavy cream. If necessary, heat ganache for additional 10-15 seconds in microwave then add 1-2 tablespoons heavy cream. Place in uncut piping bag.

    Cake Assembly

    1. Level cakes if necessary. Place a small amount of frosting on cake board to secure cake. Place bottom layer on cake board. Add frosting to cake and level with offset spatula (approx 1/3 – 1/2 cup) Place second layer on top (if using three 6-inch layers) and repeat.
    2. Place last layer on top upside-down and apply a crumb coat*  over cake. Place in freezer for 15-20 minutes. Repeat with additional cake if making two tiers.
    3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Repeat with additional cake if making two tiers.
    4. Place dowels in bottom layer to support top tier. Stack cakes. Make ganache drip. Drip chocolate over bottom tier and top tier. Let sit for 5 minutes.
    5. Fill piping bag fitted with 1M tip and pipe frosting along the top. Add sprinkles on top of both tiers. 
    6. Add royal icing lollipops** and additional royal icing decorations. Serve or refrigerate then bring to room temperature before serving.

    * Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.
    ** Prepare royal icing lollipops minimum 24 hours before needed, preferably 48 hours. Use Wilton meringue and instructions on container. Divide icing and color using gel food color. Place parchment on sheet pans with sides, lay straws down and pipe rosettes using 1M piping tip. Vary size and colors as needed.

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

     

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

      Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

      “When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”


      Image may contain: one or more people, text and food
       

      For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

      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!

      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 away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

       

       

      Prize #3

      Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

       

      Prize #4

      Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

       

      Prize #5

       

      Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

       

       

      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 October 1st – October 6th at 12AMEST. Winners will be selected soon afterward 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.

      Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

      Banana Nut Bread Buttermilk Pancakes #BrunchWeek

      When breakfast smells like a warm loaf of mom’s famous banana bread, you know it’s going to be a good day. Old-fashioned buttermilk pancakes are the base for this easy and delicious banana nut bread pancake recipe.
      Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored
      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.

      Warm banana nut bread slathered with cream cheese is a favorite breakfast, snack, or dessert. My mom makes amazing banana bread and my grandmother introduced me to having it with cream cheese, when I was little. I love the tang of the cream cheese mixed with the sweetness of the bread. Banana bread just has that homey feel, and whenever I smell it, it makes me think of my mom and her delicious baking. 

      Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored
      I tasked myself with creating a banana bread-like pancake with #BrunchWeek sponsor Dixie Crystals, and these are so good. While I made these, the house smelled just like I was baking my mom’s banana bread, and she thought so too, so I got mom’s seal of approval! My Banana Nut Bread Buttermilk Pancakes are a great addition to any brunch, especially Mother’s Day.
      Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored



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

      BrunchWeek Beverages:
      Blackberry Mint Bellinis from Sweet Beginnings
      Cardamom Rose Cocktail from Culinary Adventures with Camilla
      Lemon & Blueberry Mocktail from Girl Abroad
      Mango Pina Colada from The Spiffy Cookie
      Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

      BrunchWeek Egg Dishes:
      Cheesy Asparagus Bacon Quiche from The Nifty Foodie
      Creamed Asparagus Omelet from Wholistic Woman
      Eggs in Hell from kimchi MOM
      Asparagus and Cheddar Frittata from My Catholic Kitchen
      Spring Veggie Quiche from A Day in the Life on the Farm

      BrunchWeek Breads, Grains and Pastries:
      Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
      Apple Cinnamon Bread from It Bakes Me Happy
      Gluten Free Apple Waffles from Gluten Free Crumbley
      Banana Bread Buttermilk Pancakes from Love and Confections
      Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
      Brown Sugar Poptarts from Big Bear’s Wife
      Creme Brulee French Toast from The Barbee Housewife
      Cherry Almond Coffee Cake from The Chef Next Door
      Cheddar Dinner Rolls from Family Around the Table
      Cinnamon Apple Danish from Nik Snacks
      Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
      Lemon Poppy Seed Loaf Cake from Books n’ Cooks

      Mocha Eclairs from The Redhead Baker

      BrunchWeek Main Dishes:
      Country Ham Biscuits with Peach Mustard from Palatable Pastime
      Ham, Apple and Cheddar Melts from Cookaholic Wife
      Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
      Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
      Yumbo Sliders from Cindy’s Recipes and Writings

      BrunchWeek Fruits, Vegetables and Sides:
      Rhubarb Crunch from Cooking with Carlee

      Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
      Low-Fat Apple Coffee Cake from Hardly A Goddess

      Banana Nut Bread Buttermilk Pancakes from LoveandConfections.com #BrunchWeek #sponsored

      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.
      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.