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.
Back-to-School Sprinkle Sugar Cookies
Sprinkle Sugar Cookies are a colorful sweet treat for any back-to-school snack or dessert. This easy-to-bake recipe is great to make with the little ones too!
I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
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No-Churn Cheesecake Ice Cream
No-Churn Cheesecake Ice Cream will become your new, favorite ice cream. Homemade graham cracker crust pieces make this easy ice cream over the top!
I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
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Pressed Cuban Sandwich #HillshireNaturals #spon
I grew up in Miami, and even though I am not Cuban, I LOVE Cuban food – yes, so much that it needed to be in all caps! I could seriously eat it all, morning, noon and night. One of the most delicious breakfasts is Tostada Cubana – Cuban bread that is sliced, pressed and buttered, then you can dip it into your Cafe con Leche – simple and amazing.
Croquettes and Pastelitos are perfect any time of the day. Cuban Sandwiches, Pan con Bistec, and Medianoches are perfect for a lunch break along with an order of Mariquitas or Yuca Fries. Dinner can be Vaca Frita, Ropa Vieja, or Churrasco and of course Maduros, Black Beans and Rice. I am seriously hungry right now!
Let’s get back on track. I was craving a Cuban Sandwich a couple days ago and decided to make one with my panini press. Hillshire Farms Naturals lunchmeats were the perfect option for my sandwich. The ham tasted great, with a little bit of sweetness, and perfectly complimented my shredded pork. Instead of the usual sliced pork, I used some shredded pork that I had made the night before for barbecue (barbecue sauce left off, of course). I made a sandwich for Mr. L&C and my Dad, who each had Swiss Cheese. I chose White American because I like that flavor better – I know, not the traditional cheese, but I like it.
I was very surprised, but Toddler L&C loved the Cuban Sandwich. She kept coming up to me and taking bites off of mine. She loves pickles and cheese, but I didn’t know how she would do with the mustard and ham. She loved it so much that she had Hillshire Farm Naturals Ham the next two days during lunch – which made this Mommy very happy.
Hillshire Farm Naturals lunchmeats are crafted to be both 100% natural and 100% delicious, which is why they will provide a 100% refund for every package of meat that a consumer is not satisfied with – that is some seriously good customer service! The lunchmeat is always select cuts of meat and slow roasted in their own juices, creating a natural goodness. There are also no artificial ingredients or preservatives as well as no added nitrates or nitrites. You can learn more about Hillshire Farm Naturals here.
Pressed Cuban Sandwich
A Love and Confections original recipe
Click here for a printable recipe
Pressed Cuban Sandwich Ingredients:
– 1 large Loaf of Cuban Bread
– Butter, room temperature
– Mustard
– Dill Pickle Slices
– 1 package Hillshire Farm Naturals Honey Roasted Ham
– Prepared Pulled Pork
– Swiss Cheese slices
Pressed Cuban Sandwich Directions:
The amount of ingredients is your own personal preference.
1. Heat your panini press according to manufacturer’s directions.
2. Slice Cuban Bread into 6-8 inch sandwich pieces, then slice each piece in half horizontally. Spread a thin amount of soft Butter on the bottoms of the sandwich before you build them.
3. Spread a thin amount of Mustard on each open-faced sandwich. Place a piece of Cheese on the bottom half. Place Hillshire Farm Naturals Ham Slices on the bottom half, followed by the Pulled Pork, then pickles and another slice of Cheese. Replace the top of the sandwich and spread with Butter.
4. Heat in the panini press until the sandwich is heated throughout and the cheese has melted. Slice in half and enjoy!
#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.
Until next time,
LOVE & CONFECTIONS!
Charred Romaine Salad with Creamy Balsamic Dressing #StonyfieldBlogger
This is a sponsored post on behalf of Stonyfield Organics and Wayfair.com. As always, all opinions are my own.
I love having salads for lunch with different mix-ins. We usually have a large salad for dinner some nights during the week as well. Already prepared rotisserie chicken is an easy shortcut when things get a little hectic around here, and I often add it to salads. Some other things we like to add are tomatoes, black olives, artichoke hearts, and hearts of palm.
– 3 cups cubed Italian Bread
– 1/2 tablespoon chopped Italian Flat-leaf Parsley
– 1/2 tablespoon chopped Basil
– 1/2 teaspoon dried Oregano
– 1/4 teaspoon Salt
– 1/4 teaspoon Pepper
– 1 tablespoon Extra Virgin Olive Oil
Herb Skillet Crouton Directions:
1. Place the Bread, Herbs, Spices and Olive Oil in a medium bowl and toss to coat.
2. Heat a large cast iron skillet on medium heat. Add in the coated bread and cook for 5-7 minutes, turning occasionally until golden brown.
3. Serve warm over salad.
– 1/4 cup Balsamic Vinegar
– 1 tablespoon Light Soy Sauce
– 1 & 1/2 tablespoons Dijon Mustard
– 1 & 1/2 tablespoons Honey
– 3 tablespoons Stonyfield Greek Yogurt
– 1/2 tablespoon Extra Virgin Olive Oil
1. Place all ingredients in a small bowl or measuring cup and whisk to combine. Store in refrigerator for up to two days.
– 1 head Romaine Lettuce
– 1 tablespoon Extra Virgin Olive Oil
– Salt and Pepper to taste
– 4 pieces cooked and chopped Bacon
– 1/2 cup Cherry Tomatoes
– Herb Skillet Croutons
– Creamy Balsamic Dressing
2. Cook in skillet until the cut side is slightly wilted and has a little char. Remove from the skillet and cut into bite-size pieces. Place in serving bowl.
3. Top Lettuce with Bacon, Tomatoes, and Croutons. Drizzle on dressing, to taste, and toss to combine. Enjoy!
Disclaimer: I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.
60-Minute Cinnamon Rolls #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.
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.
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.
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.
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
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.
French Vanilla Eclair Cake
Today’s recipe is in honor of Isabel Laessig from Family Foodie. Isabel is the creator of the Sunday Supper Movement and the Food and Wine Conference, and someone I am happy to call a friend. She is an amazing, caring, devoted and remarkable person and I am so glad that 35 members of the Sunday Supper Family could come together today for a surprise celebration of her birthday.
For today’s recipe, I could have recreated Isabel’s famous Chicken in a Caramelized Onion Wine Sauce, which I have made a few times for my family, or her Angel Hair Pasta with Spinach and White Wine Sauce that I made with shrimp in place of chicken, but I wanted to make something sweet for her birthday today. I don’t think I could ever top Vo-Vo’s Famous Strawberry Cheesecake, so I created one of my favorite treats to share today.
While I love cake, I tend to have more nontraditional birthday desserts. I have had doughnuts, pies, and fondue before, but this Eclair Cake definitely tops the list. My Mom made it for me a few years ago for my birthday and I can’t tell you how many times I have recreated the recipe for holidays and gatherings. It is so easy to make and absolutely delicious. It tastes like an eclair, but in cake form. I am hoping I also get a chance to make another one this week for myself, since my birthday is on Friday!
This cake is prepared the night before you want it served, so plan accordingly.The graham crackers have to soften a bit and the chocolate icing has to solidify. All the flavors meld together in a creamy, slightly crunchy, and chocolatey layered “cake” that will leave everyone asking for the recipe. Happy Birthday Isabel! Enjoy!
French Vanilla Eclair Cake
Adapted from a Love and Confection Family recipe
Click here for a printable recipe
Serves 16-20
French Vanilla Eclair Cake Ingredients:
Cake:
– 30 Graham Crackers (more if some are broken)
– (1) 3.5 ounce package French Vanilla Instant Pudding
– (1) 5.1 ounce Vanilla Instant Pudding
– 4 cups cold Whole Milk
– 1 & 1/4 cups Heavy Cream
– 1/4 cup Powdered Sugar
Frosting:
– 1 cup Granulated Sugar
– 1/3 cup Dark Chocolate Cocoa Powder
– 1/8 teaspoon Salt
– 1/4 cup Whole Milk
– 1/3 cup Unsalted Butter, cut in pats or slices
– 1 teaspoon Vanilla Extract
– Sprinkles (optional)
French Vanilla Eclair Cake Directions:
1. Place the Heavy Cream in the bowl of your stand mixer and into the refrigerator until ready to use. Cold cream whips up better.
2. Line the bottom of a 9×13 cake pan with the Graham Crackers. I use 10 per layer (10 for the bottom crust, 10 for in between and 10 for the top crust). You will need to cut off a small portion of some of the Graham Crackers to fit them all in snugly.
3. Whisk the Pudding and Whole Milk for 2 minutes, until it thickens. Add Powdered Sugar to the Heavy Cream and whip on high until stiff peaks form. Fold the whipped cream gently into the pudding.
4. Spoon half of the pudding filling mixture on top of the first set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the next set of 10 Graham Crackers on top, just like the first.
5. Spoon the rest of the Pudding filling mixture on top of the second set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the last set of 10 Graham Crackers on top. Place the cake in the refrigerator while preparing the frosting.
6. In a small saucepan combine Sugar, Cocoa Powder, Salt and Milk. Bring to a boil, while whisking continuously. Boil for 1 minute, then remove from the heat and add in the Butter and Vanilla Extract. Whisk until the Butter is completely melted.
7. Remove the cake from the refrigerator and slowly pour the chocolate frosting over the top of the cake. With an offset spatula, evenly distribute the frosting over the entire cake. If desired, sprinkle with Nonpareils or other colorful sprinkles. Place the cake in the refrigerator overnight. In the morning, wrap it in plastic wrap, making sure the plastic wrap does not touch the chocolate on top. Refrigerate until using. Enjoy!
Join me in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!
Birthday Drinks:
- Birthday Cake Cocktails by Daily Dish Recipes
- Blueberry Lavender Mojitos by Amee’s Savory Dish
- Caipirinha Colada by A Kitchen Hoor’s Adventure
- Fig-Bourbon Fizz by Culinary Adventures with Camilla
- Mocha Martini by Desserts Required
- Mocha Mudslide by Cosmopolitan Cornbread
- Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
- Summer Fizzies by Momma’s Meals
Birthday Appetizers:
- 2-Ingredient Deviled Eggs by Shockingly Delicious
- Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
- Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
- Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
- Chorizo and Kimchi Potato Pancakes from kimchi MOM
- Cotija and Roasted Corn Guacamole by Simply Healthy Family
- Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
- Salt Cod Fritters by Recipes Food and Cooking
Birthday Main Courses:
- Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
- Chorizo Eggs Salad by Cindy’s Recipes and Writings
- Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
- Grilled Salmon Rice Salad by Magnolia Days
- Sofrito Marinated Beef Skewers by Nik Snacks
- Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet
Birthday Desserts:
- Angel Food Cake by Feeding Big
- Birthday Blondies by Peanut Butter and Peppers
- Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
- Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
- French Vanilla Eclair Cake by Love and Confections
- Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
- Italian Cream Cake by That Skinny Chick Can Bake
- Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
- Mint Chocolate Cream Pie by gotta get baked
- Pink Lemonade Cookies by Kudos Kitchen by Renee
- Queijadas de Sintra by Food Lust People Love
- Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
- Summer Peach Cake by The Wimpy Vegetarian
Until next time,
Chocolate Avocado Bundt Cake #BundtBakers
Sometimes you get an idea into your head and you just go with it. That is definitely the case with this month’s bundt cake. Our theme this month is stone fruit. I love cherries, peaches, plums and nectarines, but a few other bloggers were already doing some of the ideas I had. I, instead, took a different route – avocado.
I have actually never baked with avocado, but I will definitely keep baking with it in the future! There are no eggs and butter in the cake, so it is easily adaptable for anyone on a specific diet/ The avocado acts like butter, being the fat in the cake. I was skeptical that the avocado flavor would be overly predominant and I actually did not taste it at all. Avocado also makes this cake incredibly moist! I was very surprised at how it turned out and definitely crossed my fingers praying I wouldn’t need to change my recipe and re-bake it the night before.
I made this cake the other night, after Baby L&C went to bed. I totally forgot that I needed the avocado to be extremely smooth and the food processor would have definitely woken her up. Instead I took my KitchenAid 5-Speed Hand Blender and pureed all the wet ingredients together. I was given this KitchenAid Hand Blender to review and I am in love with it. With 5 different speeds and 4 different options on how to blend/puree, this baby does the trick! It even has a whisk and chopper attachment, all in a nifty case. I am definitely grateful that I can put all the pieces away in one place, know where they are at all times, and not have to dig through my “baking drawer” to find something. I have made smoothies, purees, hollandaise and even mashed potatoes with it – the perfect kitchen tool!
Chocolate Avocado Bundt Cake
adapted from Joy the Baker
Click here for the printable recipe
Chocolate Avocado Bundt Cake Ingredients:
– 3 cups All-Purpose Flour
– 6 tablespoons Cocoa Powder
– 1/2 teaspoon Salt
– 2 teaspoons Baking Powder
– 2 teaspoons Baking Soda
– 1/4 cup Vegetable Oil
– 1 cup soft Avocado**
– 2 tablespoons White Vinegar
– 2 teaspoons Vanilla Extract
– 2 cups Water
– 2 cups Granulated Sugar
– 1 cup Semisweet Chocolate Chips
– Ganache or prepared Hot Fudge Sauce (optional)
Chocolate Avocado Bundt Cake Directions:
1. Heat oven to 350°F. Prepare large bundt pan with baking spray.
2. Sift together Flour, Cocoa Powder, Salt, Baking Powder and Baking Soda into a medium bowl.
3. In a food processor or another medium bowl and using a KitchenAid Hand Blender with S-blade attachment, mix together the Vegetable Oil, Avocado, White Vinegar and Vanilla Extract.
4. Add in the Water and Sugar and blend together. Pour the entire wet mixture into the dry mix and whisk until combined and smooth. Stir in the Chocolate Chips with a spatula or spoon
5. Pour the batter into the prepared bundt pan and bake for 40-50 minutes or until the cake springs back and a toothpick inserted into the center comes out clean.
6. Cool in pan for 15 minutes, then turn out onto cake serving plate. This cake is very moist and will most likely stick to whatever surface you put it on and be hard to transfer once completely cool, so its serving plate is best.
**When picking out an avocado to use in this recipe, it needs to be very ripe. I used a Florida Avocado, because it was available to me. One trick to pick out a ripe Florida Avocado is to shake it. If you hear the seed, it is ripe.
Until next time,
Don’t forget to check out these other fabulous bundt cakes:
- All-American Chocolate Cherry Pie Cake from Lauren at So You Think You Can Cook
- Black Forest Bundt Cake with Cherry Ganache Topping from Teri at The Freshman Cook
- Cherry Almond Ginger Bundt from Jane at Jane’s Adventures in Dinner
- Cherry Carrot & Banana Bundt from Kelly at Passion Kneaded
- Cherry Chocolate Chip Bundt Cake from Renee at Magnolia Days
- Chocolate Avocado Bundt Cake from Terri at Love and Confections
- Cinnamon Peach Bundt Cake from Bea and Mara at I Love Bundts
- Peaches n Cream Melba Bundt Cake from Laura at Baking in Pyjamas
- Peachy Bundt from Margaret at Tea and Scones
- Plum, Chocolate and Orange Bundt Cake by Maria at Box of Stolen Socks
- Roasted Cherry Kugelhopf with Cherry Bourbon Glaze by Tux from Brooklyn Homemaker
- Upside-down Apricot Butter Bundt from Stacy at Food Lust People Love
#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.
* I was given the KitchenAid 5-Speed Hand Blender for reviewing purposes. All opinions are my own. I only work with companies I love. There are affiliate links in this post, which means that if you click on it and buy it, I will make a percentage from the sale.
Homemade Guacamole and Cilantro-Lime Crema #DelimexFiesta
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelimexFiesta #CollectiveBias
Homemade Guacamole and Cilantro-Lime Crema are the perfect additions to any fiesta. I love different toppings and dips for taco bars. The more the better, because I can mix and match and choose which topping goes best with a certain dish. Taco bars are a great option when feeding a crowd, especially for parties during college basketball season, because there are so many options for guests to choose from. Queso and salsa are a must, but homemade guacamole is the best. Also, if you want to try something different with your tacos, Cilantro-Lime Crema is the way to go.
For future taco night or basketball parties, Delimex Taquitos, Tacos and Tamales will probably make an appearance. Since college basketball is on television, it’s fun to watch, but sometimes I miss the games while cooking dinner. I made some Delimex Tacos and Taquitos and they cooked in less time than it took me to make both the guacamole and crema. They can easily be found in your local Walmart frozen food section. Delimex even has a coupon that you can print through April 7th, for $1 off any two (2) Delimex Frozen Taquito products (excluding frozen fruit taquitos) at Walmart.
Click for link to coupon |
My family and I love “Mexican Miercoles” – we did “Taco Tuesday” before it was a thing, and gave it a cooler name. 😉 Whether we went out to our favorite Mexican restaurant, or stayed in and cooked, it was all about being together. The guys would sometimes grill the meats, we made homemade fillings and side dishes, but one constant was guacamole! My Uncle makes THE best guacamole, and this recipe is adapted from his.
I decided to try something new for a topping and came up with the Cilantro-Lime Crema. We love cilantro-lime rice and I often make it when we have taco night, so that’s where the flavor profile came from. Cilantro and lime are great together and with the Greek Yogurt and Sour Cream, it blends perfectly. I will definitely be making some more tacos and salads soon, so I can have more of this delicious crema.
Delimex made taco night a breeze. I shared some of my favorite recipes and I’d love to hear your favorites. Be sure to check out more delicious recipes at Kraft.com and head to Walmart to grab some game-day Delimex!
Homemade Guacamole
Adapted from a Love and Confections family recipe
Click here for a printable link
Homemade Guacamole Ingredients:
– 2 ripe Haas Avocados
– 1 medium Tomato, diced and seeded
– 1-2 tablespoons freshly squeezed Lime Juice
– 1 teaspoon Onion Powder
– 1 teaspoon Garlic Powder
– 1/2 teaspoon Salt
– 1 tablespoon finely chopped Cilantro
– a few dashes of Hot Sauce (optional)
Homemade Guacamole Directions:
1. Slice the Avocados in half and remove the pits. Using a spoon, scoop the avocado meat into a medium bowl. Dice the Tomato and add it into the bowl, making sure to discard the seeds, otherwise your guacamole will be too watery.
2. Add in 1 tablespoon of Lime Juice, Onion Powder, Garlic Powder, Salt, Cilantro and Hot Sauce. Using a pastry cutter or two knives, cut the ingredients together. You will want a chunky guacamole, so these tools are the best for that and not a food processor.
3. Serve immediately. Guacamole is best when served right after making, but can be refrigerated up to 8 hours. It will start to darken in color, so make sure to press plastic wrap directly onto the surface to help prevent oxidation. Enjoy!
Cilantro-Lime Crema
A Love and Confections original recipe
Click here for a printable link
Cilantro-Lime Crema Ingredients:
– 1 cup Greek Yogurt
– 1/2 cup Sour Cream
– 1 teaspoon chopped Garlic
– 2 tablespoons finely chopped Cilantro
– Juice and Zest from 1 Lime
– 1/4 teaspoon Salt
Cilantro-Lime Crema Directions:
1. Using a stand blender or immersion blender, combine all the ingredients until completely mixed. Keep refrigerated until needed. Can be stored for up to 3 days in an airtight container in the refrigerator. Cilantro-Lime Crema is great for topping tacos, salads and grilled meats. Enjoy!
Until next time,
LOVE & CONFECTIONS!
Easy Springtime Vegetable Pasta Primavera #ForWhatMattersMost
Pasta Primavera is an easy and versatile Springtime dish. Sauteed vegetables and pasta are topped with lemon juice and Parmesan cheese. Any protein can be added for a heartier dish.
I hope you enjoy my easy and delicious pasta primavera. When used as directed, for adults and children 12 years and older, Extra Strength TYLENOL® temporarily relieves minor aches and pains and temporarily reduces fever. Get out there and garden this Spring with help from TYLENOL®!
Easy Springtime Vegetable Pasta Primavera
By Love and Confections
Published 05/31/2017
Ingredients
- 1 pound pasta
- 2 cups broccoli florets
- 2 cups asparagus, trimmed and cut into bite-size pieces
- 1 cup matchstick carrots
- 1 cup roughly chopped spinach
- 1 cup diced grape tomatoes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Juice from half a lemon
- 1/2 cup reserved pasta water
- Parmesan cheese and parsley to garnish
Instructions
- Cook pasta according to package, reserving some pasta water.
- While pasta cooks, saute broccoli, asparagus and carrots in a large skillet with tight fitting lid in 2 teaspoons of olive oil. Place lid on and cook for 5 minutes stirring occasionally. Add half the pasta water an the spinach and tomatoes. Cook another 3-5 minutes until all the vegetables are cooked through.
- Add in cooked pasta, seasonings and lemon juice. Stir to combine and heat through. Top with parmesan and parsley and serve
Yield: 4-6 servings
Prep Time: 00 hrs. 5 mins.
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
I am not a medical expert, and this post is not medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. ©Johnson & Johnson Consumer Inc. 2017. The third party trademarks used herein are trademarks of their respective owners.