Peaches & Cream Cake

Peaches & Cream Cake - Candy Coated Culinista

Peaches & Cream Cake – Candy Coated Culinista

This cake is a butter cake with a hint of lime zest and topped with homemade whipped cream and fresh Ontario peaches. This is an excellent fresh & light dessert.

I did another Chatelaine Cooking Club Challenge and my photo was featured among the selected photos I was tweeted a “Wow … cover worthy! Thanks for your entry in our Cooking Club Challenge!” upon submitting my photo. Another fun challenge and a recipe in my repertoire. Link to my photo.

From Chatelaine

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2/3 cups salted butter, at room temperature
• ¾ cup granulated sugar
• 3 eggs
• 3 tbsp milk
• 4 tsp lime zest
• 2 tsp vanilla
• 2 tbsp lime juice
• 2 tbsp granulated sugar
• 1 ½ cups 35% cream
• 2 tbsp icing sugar
• 3 large peaches, unpeeled, cut into wedges

1. Preheat oven to 350°F. Butter an 8” round cake pan and line the bottom with parchment.
2. Stir flour with baking powder and salt in a medium bowl.
3. Beat butter with ¾ cup granulated sugar in a large bowl, with an electric mixer on medium, about 1 min. Add egg, 1 at a time, beating well after each addition. Beat In milk, lime zest and vanilla. Reduce speed and gradually beat in flour mixture until just blended.
4. Scrape batter into a prepared pan and smooth top.
5. Bake in centre of oven until a cake tester inserted in centre of the cake comes out clean, about 35 min.
6. Boil lime juice with 2 tbsp granulated sugar in a small saucepan until sugar is dissolved. Set aside to cool.
7. Cool cake in pan on a rack for 15 min, then turn out onto rack. Remove parchment. Brush top of cake with lime syrup. Cool completely, about 45 min.
8. Whip cream with icing sugar until soft peaks form, 1 to 2 min.
9. Spread whipped cream on cake. Top with peaches.

Please Enjoy

Nadia G. – Bitchin’ Kitchen

Nadia G. Bitchin' Kitchen - Candy Coated Culinista

Nadia G. Bitchin’ Kitchen – Candy Coated Culinista

Who: Nadia G – Bitchin’ Kitchen (Airs on Food Network Canada)
Where: CNE (Canadian National Exhibition) Food Network Food Stage
Date: Sunday August 25th 2013 2-3pm & 5-6pm

“Let’s go to the Ex”… and not ride the rides but enjoy the Food Truck Frenzy, Pavillion, Butter Sculptures, Farm and everything else but. For 3 years now I go and do everything except the rides. Now I’m not a big fan of rides so I’m more than happy to just wander around and check out the sand sculptures and the physics defying rock stacker. This year I did all that again and made a second trip back to see Nadia G. on the Food Network Sound Stage yesterday. I was so happy when I saw she was going to be there. Bitchin’ Kitchen is a combination of comedy and cooking show rolled up into one. I even own a few items from her online store. A cupcake pillow and a pizza pillow I gave to an Italian friend because she loves pizza that much. I have so much fun watching the show that I have to remember to take note of the recipes, as I am trying to learn something.

I came an hour early and I was glad I did. The seats filled up fast and by the time her demonstration started there was standing room only along the sides. Today Nadia was rocking a Mrs. Cleaver 50’s look: a striped baby blue and white button up dress with nude high heels. I was hoping to see some of those amazing killer heels and form fitting mini dresses she wears; but I have seen her dressed like this on occasion and with her tattoos and bling peaking through she made this and edgy molly housemaid look, and still very Nadia G. As she cooked she told anecdotes about a friend and how she has Foot and Mouth disease – meaning she always manages to put her foot in her mouth all the time. She made fun of a Canadian Rock Band that has been the butt of jokes many a time. The funniest quip was during the Q & A period, a student off to College asked what staples a student should have on hand. Nadia said pasta and beans like lentils, as they are cheap and last for a long time. She then said “Cooking is a life skill. It’s like wiping your butt. You have no excuse to say I don’t know how to do it.” The audience laughed and it is so true. No one says you need to be a gourmet chef.

For the demonstration Nadia prepared a Back of the Kitchen Penne, Balsamic Strawberries and a Grapefruit Mojito.

Back of the Kitchen Penne
The leftovers in your fridge made into a meal. Ingredients included: penne, olive oil, parsley, basil, cilantro, Genoa salami, red or white onion, garlic and tomatoes, (crushed by hand into a sauce with chunks).

Balsamic Strawberries
This is a simple and easy dessert which is one of her fav’s. She advised us to make sure we get good balsamic which will cost 10-15$ for a meager portion. If you are getting a lot for that price its garbage, and remember a little goes a long way. This recipe consisted of: strawberries, balsamic and maple syrup. It can be served with ice cream or on a puff pastry.

Grapefruit Mojito
4 main things go into Mojito’s – citrus, liquor, herbs & sugar. So why not mess around a little with those components. This is a mojito with a twist comprised of: grapefruit juice, cilanto, vodka, sugar and chili’s. You can rim the glass in chili’s if so desired.

There was a quick Q & A period and then to my surprise a meet & greet. I bolted to the line and wished I had brought my cookbook with me; however there was a photo, tee-shirts and both cookbooks on sale. I bought the first cookbook as I don’t own it and got it signed. I mentioned to her my favorite recipes and that her Meatloaf with Awesome Sauce has made Mr. C. a meatloaf lover, and that the Greek chicken salad sandwich is great for lunches. She said my name was very pretty as she signed the book and then we took a quick candid shot, I shook her hand and was on my way.

All in all a great day. I got to see one of my fav Canadian Chefs in person and I have a few more recipes to add to my repertoire, not to mention all the laughs I had. I left with a big smile on my face. Thanks Nadia.

Nadia filmed a new one-off series where she and the Bitchin’ Kitchen Crew travelled around the U.S. called “Bite Me”. For now it will be only air in the U.S., but hopefully we will be able to see it here in Canada in the future.

Sweet Corn & Black Bean Salad

Black Bean & Corn Salad - Candy Coated Culinista

Black Bean & Corn Salad – Candy Coated Culinista

Dr. Says I need more iron in my diet. I’m trying to get iron naturally and not eat those awful supplements. I was thinking of what I could make that contains the nutrients I need but also has some flavour too. Bobby Flay is big on south western cuisine, and beans which are a source of iron are in south western dishes. I think this is my jumping point. I used this recipe for a Chatelaine Cooking Club submission as my recipe was very similar to the one they had for the Sweet Corn Challenge. I incorporated their ingredients into mine and it tasted great. This was the first time Chatelaine was given away prizes for the cooking challenge and they liked my photo the most. I won a $100 Starbuck Gift Card and a bag of their (Canadian) True North Blend. I was so happy when I won I actually did a happy dance, and my cat stared at me all puzzled as I danced. This was my first prize ever for anything and I have been working hard at thinking about my food photography. My skills are improving week after week and now I just have to start drinking coffee, so I can savour those winnings. Lol. Link to photo.

Yield/Serving: 4
Prep Time: 10 min.
Difficulty level is: Easy

• 1/4 cup red-wine vinegar
• 1 tsp olive oil
• ½ fresh lime, juiced
• 2 tbsp honey
• 341ml corn kernels, rinsed and drained
• 3/4 cup canned black beans, rinsed and drained
• ½ red onion, diced
• 2 tbsp cilantro, chopped
• ½ tsp cumin
• Red pepper flakes, to taste
• Salt, to taste
• Ground black pepper, to taste
• Garlic powder, to taste

1. In a large bowl using a whisk mix the red-wine vinegar, olive oil, fresh lime juice and honey.
2. Add corn, black beans, red onion & cilantro together into bowl and mix.
3. Add cumin, salt, pepper and garlic powder and combine.
4. Serve with tortilla chips, salsa and grilled chicken breast if desired.

• This taste better the next day, as the ingredients have more time to marry. If you can plan ahead make it a day early or the leftovers will taste much better than the day before.
• Serve with Tortilla chips and salsa.
• Serve with grilled chicken breasts for some extra protein.

Please Enjoy

DIY Tri-Dye Denim Jeans

DIY Tri-Dye Denim Jeans - Candy Coated Culinista

DIY Tri-Dye Denim Jeans – Candy Coated Culinista

I was on Pinterest and came across a DIY Denim project and loved the look of these jeans so much I decided this was going to be a Saturday project.

From Swellmayde

Prep Time: 10 minutes
Work Time: 1 hour
Difficulty level is: Medium

• White inexpensive skinny jeans
• RIT Dye (Denim Blue, Purple, Fuchsia & Tangerine)
• Sponge brushes
• 3 plastic containers
• 1 bucket
• 3 litres of vinegar
• 1 cup salt
• Laundry detergent

1. Follow the instruction on the RIT Dye bottles, and pour into containers.
2. Using the sponge brushes, paint strokes on the front side of jeans. (start with the lightest colour (Fuchsia)
3. Now make paint strokes with the second darkest colour (Purple).
4. Finally add paint strokes with the darkest colour (Denim Blue).
5. Don’t forget to paint on the sides as well and carry some of those colours over to the back.
6. Flip over and paint on the back following steps 2 to 4.
7. Let your freshly painted denim dry hung up.
8. Once they have dried it is time to set the dye.
9. Place jeans in a bucket and cover completely with vinegar.
10. Soak for 15 minutes.
11. Remove the jeans and place in the washing machine on the cold cycle with ½ cup of salt and laundry detergent and 1 cup of vinegar.

• I found an ivory coloured pair of jeans cheap for $14.99.
• I added a little tangerine to the fuchsia.
• You can use whatever colours you like.
• Wash the jeans alone the first couple of times to ensure you don’t damage any of your other clothes.
• Hang dry to keep the colour vibrant if possible.
• When washing after use colour safe bleach which brightens colours.
• I would suggest buying one size larger than usual. Once the dye is on the jean, most of the stretch is gone and the jeans were a little snug. I can still wear them, but just a heads up.

Please Enjoy

My thoughts
The jeans came out well. Mine had a faded well worn look to them. I do wish however that my jeans looked like the inspiration look (how they were before they got washed) and were full of bold and bright colours. For some reason the parts I left white didn’t remain white after I set the dye and washed them. One colour seemed to bleed more than the others so my jeans are a pink where the negative white space should be. In any event I really like the look that came from it and will be wearing these this week for sure. I now have my very own custom designed pair of denim jeans. I even signed “CCC” on the bottom of the pant leg at the back (An artist’s got to sign their work right?). I will be trying to change my pistachio coloured skinny jeans into an Ombre set of jeans sometime soon.

DIY Tri-Dye Denim Jeans - Candy Coated Culinista

DIY Tri-Dye Denim Jeans – Candy Coated Culinista

DIY Tri-Dye Denim Jeans - Candy Coated Culinista

DIY Tri-Dye Denim Jeans – Candy Coated Culinista

DIY Tri-Dye Denim Jeans - Candy Coated Culinista

DIY Tri-Dye Denim Jeans – Candy Coated Culinista

Very Berry Galette

Very Berry Galette - Candy Coated Culinista

Very Berry Galette – Candy Coated Culinista

When I received my August issue of Chatelaine I said to myself “I need to try whatever this galette thing is, and it really looks like a rustic pie and therefore a perfect first attempt pseudo pie recipe”. I learned a galette is a French term for a free-form crusty cake. Since I haven’t made pie dough from scratch yet I have some work to do. Up until this week I would buy the pie crust and am quite content with that when I’m lazy or in a time crunch. The recipe said I could make the dough up to 3 days in advance and that’s exactly what I did as I was so busy but wanted to try and make this thing. The dough came out perfect and was easy to roll, but when I was waiting for it to get to room temperature I was having my doubts to be honest.

I had a chance to use for the first time my marble pastry slab and marble rolling pin I got at the CNE Pavillion from Benix. It was such a great steal I had to buy it even though a year ago I knew I had no intention of making pasties that required rolling, as it seemed like alot of work to me. I would purposefully choose recipes where rolling isn’t necessary; I just seemed to stay away from it. But this recipe made me go into my treasure chest and pull out my baking accessories and roll away. Marble is fairly easy to keep cold but ensure that it is cold to make the dough easier to roll out. I could use any fruits I desired, but I knew what I wanted to do the moment I saw the cover. I just had to reproduce this cover to the best of my abilities. That cover from the get go just said ‘make me” and that’s exactly what I did.

This is another Chatelaine Cooking Club Challenge I chose do, as I like to pick the recipes that I have never tried before and see what comes of it. I was chosen again amongst all the pictures and I was very excited to see my picture was included.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 35-40 min
Difficulty level is: Medium

• 1 ¼ all-purpose flour
• 1 tbsp granulated sugar
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 4 tsp ice water
• 1 tbsp lemon juice
• ½ cup packed brown sugar
• 3 tbsp cornstarch
• 1/8 tsp salt
• 4 cup berries* (strawberries sliced if large)
• 1 tsp coarse sugar
• Icing sugar (optional)

*Use any mix of soft fruit like berries, peaches, plums and apricots.

1. Whirl flour with granulated sugar and ¼ tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.
2. Position rack in the bottom of the oven to 375°F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12” wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.
3. Combine brown sugar and cornstarch and 1/8 tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixed onto centre of pastry, forming a 10” circle. Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry, and edge will be uneven. Lightly brush pastry with water then sprinkle with coarse sugar.
4. Bake until pastry is golden and mixture is bubbly, 35 to 40 min. Serve warm with vanilla ice cream, or cool and dust with icing sugar.

• Make-ahead tip: Make pastry, wrap in plastic and store in the fridge up to three days. Let sit at room temperature about 20 min before rolling.
• I made my dough in my blender, as I don’t own a full sized food processor. Blendtec says you can make dough in the blender and it was basically achieved. I was just fearful that I was going to kill the motor so I did the last bit by hand; but it is possible to make dough in a blender.

Please Enjoy

My thoughts
It tastes like pie and is fast and simple. The berries bubbled and the juices flowed from the bursting berries and created this jam like sauce throughout the galette. The pastry held up to the saucy jam and maintained its crunch as I took my bite. Mr. C. thought it was a bit messy for his liking (totally surprised me there); but as I cut a piece and held it up and did not break or run over. The galette had a sweetness and tartness in each bite and is a great dessert idea for a casual dining party or a backyard party.

Very Berry Galette - Candy Coated Culinista

Very Berry Galette – Candy Coated Culinista

Chatelaine August Cover

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