PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies - Candy Coated Culinista

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies – Candy Coated Culinista

Another cooking club challenge and this challenge was cookies. I saw the peanut butter & jelly thumbprint cookies and thought “I’m making peanut butter & jumbleberry jam thumbprint cookies”. I used my left over jam from the mini jumbleberry tarts challenge and this just seemed to be perfect to me; and I also love to repurpose my ingredients.

My photo was selected to be included in the photo gallery and here’s the link to my photo

From Chatelaine

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 7-9 min.
Difficulty level is: Easy

Ingredients
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ brown sugar
• ½ cup natural peanut butter
• ¼ cup butter, softened
• ½ tsp vanilla

Assembly
1. Whisk 1 cup all-purpose flour, ½ tsp baking soda and ¼ tsp salt.
2. Whisk 1 egg with ½ cup brown sugar, ½ cup natural peanut butter, ¼ cup soft butter and ½ tsp vanilla in large bowl. Add flour mixture
3. Roll into tablespoon-sized balls and set on baking sheet. Make a deep indent in the centre of each ball. Fill with Concord grape jelly. Bake in centre of 350°F oven, 7 to 9 min.

Please Enjoy

Reviews
These were a hit with Mr. C.’s co-worker’s, and they were all gobbled up before lunch.

My thoughts
This took no time at all. Simple and fast and didn’t even feel like I was really baking to be quite honest. Great results for little effort.

Ultimate Chocolate-Chip Cookies

This is the second set of cookies I made for the chocolate-chip cookie cooking club challenge. The first batch of cookies took so little effort that I felt compelled to make another set of cookies.

From Chatelaine

Yield/Serving: 5 dozen
Prep Time: 20 min.
Cook Time: 8 min.
Difficulty level is: Easy

Ingredients
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 ¼ cups lightly packed brown sugar
• 1 egg
• 1 ½ tsp vanilla
• 2 cups dark chocolate chips coarsely chopped dark chocolate chunks

Assembly
1. Preheat oven to 350°F. Lightly spray a baking sheet with oil. In a medium bowl use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in the chocolate chips.
2. Scoop about 1 tablespoon of dough and lace on prepared sheet. Repeat with the remaining dough, placing at least 2 inches apart. Don’t press down; they will spread as they bake.
3. Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
4. If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 day.

Please Enjoy

My thoughts
I really love these cooking club challenges. I am upping my game in photography, baking and cooking and I’m loving it.

Lemony Letdown: Boozy Blueberry Margarita Ice Pops

Here is a lemony letdown from my 7 Days of Ice Pops…Not all my experiments go well.

I was starting batch #2 of my popsicles when Mr. C. said “Are you making Pina Colada’s over there?” I said no and he made the cutest puppy dog eyes. (He makes these eyes when he wants me to make something special). So I grabbed my ingredients and made him his treat, then I started on my task.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 24 hours in the freezer to set
Difficulty level is: Easy

Ingredients
• 2 cups blueberries
• 1/3 cup tequila
• 2 tbsp agave nectar

Assembly
1. Blend all ingredients until smooth.
2. Pour the mixture into moulds and leave a little space at the top for expansion.
3. Place the sticks in and freeze for 24 hours.
4. Once frozen run a little cold water over the mould to dislodged the pop.

Please Don’t Enjoy

My thoughts
This Popsicle was strong and it also didn’t set; it was more like a sorbet. Next time I will lessen the amount of alcohol and maybe it will set fully.

Mini Jumbleberry Tarts & No Cook Jumbleberry Jam

Mini Jumbleberry Tarts - Candy Coated Culinista

Mini Jumbleberry Tarts – Candy Coated Culinista

I have never made tarts before and I stay away from anything that requires rolling dough. I lack the counter space and the skill to evenly roll. After making these tarts I know I will need to hone these skills. This recipe looked so enticing I made the homemade jam immediately and let the flavours marry and then I would tackle my tarts later. I have 6 weeks until the jam goes bad, so I have time right? I was ready to make this recipe I realized the dough had to sit in the fridge for 1 ½ hrs prior to rolling. Way to not read the recipe in full C.C. That meant I found myself making dough @ 6:45 in the morning to get this recipes completed in time.

Mr. C. was going to beat me home from work, so he pulled out the dough to rest outside and when I got home I worked fast as I had to beat the light to get a good photo. I put them in the oven and I watched as the jam spilled over in some of the tarts. I was thinking did I do something wrong and is it possible to not have spillage? Looking at the photo I knew I was doing okay, just not as pretty as the photo as usual. When they came out I wasn’t really impressed with myself. They looked okay but not great and Mr. C. keeps telling me time and time again that I am too hard on myself. Today I am starting to believe this is true, you see it’s the perfectionist in me. I wasn’t even sure if I was going to submit my semi-lemony letdowns in my eyes, but Mr. C. said to submit it and I’m glad I followed his advice.

This was a Chatelaine Cooking Club challenge and I can’t believe it but I won the best photo again. I must be doing something right, even if I can’t see it. I won a $100 gift card to Chapters.Indigo and I have some cookbooks that I will now be purchasing thanks to the cooking club. The lesson here is beauty is in the eye of the beholder and to never doubt yourself and just go for it. For the push I needed Mr. C. will be getting a treat from his wishlist also my treat. See my winning picture here.

From Chatelaine

Yield/Serving: 24
Prep Time: 30 min.
Cook Time: 25-30 min.
Difficulty level is: Hard

Ingredients
• 2 cups all purpose flour
• 1 cup cold unsalted butter, cubed
• ½ tsp salt
• ½ 260-g cream cheese, at room temperature
• 1 egg, divided
• 1 ½ cups jumbleberry jam
• Coarse sugar (Optional)

Assembly
1. Whirl flour, butter and salt in a food processor until coarse crumbs form.
2. Add cream cheese and egg yolk.
3. Pulse just until dough starts to form a ball.
4. Divide dough into 2 portions.
5. Shape each into a flat disc, then cover with plastic wrap.
6. Refrigerate until firm 1 ½ hours.
7. Preheat oven to 375°F.
8. On a lightly floured surface, roll each portion of dough into a 12`x 12`square, about 1é4`thick.
9. Cut into 24 3`circles.
10. Gently push rounds into a 24 cup mini muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim.
11. Gather and re-roll dough scraps to ¼” thick.
12. Cut into 1” stars (or other shapes) using a cutter.
13. Fill each dough cup with 2 tsp jam.
14. Lay star cut-outs on jam.
15. Brush edges and stars reserved egg white, then sprinkle with coarse sugar.
16. Bake in centre of oven until tops are brown, 25-30 min.
17. Let stand 10 min, then remove tarts from pan.

Tips
• Make the jam in advance.

Please Enjoy

Reviews
Mr. C. liked them and loved the jam.

My thoughts These tasted wonderful the cream cheese in the pastry was a great touch and the jam was amazing. It didn’t look professional but it looked rustic.

No Cook Jumbleberry Jam

This jam is to go in my mini Jumbleberry tarts. The recipe from Chatelaine required me to go get mason jars and freezer jam pectin. I had 2 packets of Club House No Cook freezer Jam and based off of both recipes this is much easier and as I’m a busy lady. I used this method and saved myself a few bucks and a trip to the hardware store. I also added blackberries as I thought it would taste even better.

Yield/Serving: 3 cups
Difficulty level is: Easy

Ingredients
• 1 cup strawberries, chopped
• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries
• Lemon zest from one lemon
• 1 cup granulated sugar
• 1 – 45g pack no cook freezer jam

Assembly
1. Wash and rinse your jar.
2. Place prepared fruit in a large bowl.
3. With a potato masher, mash the berries.
4. Stir in lemon zest
5. Gently stir in sugar and allow to stand for 15 minutes.
6. Slowly sprinkle in gelling powder, a little at a time onto the mixture, while stirring for 3 minutes.
7. Let stand for 5 minutes.
8. Gently stir again for 1 minute.
9. Pour jam into jars and leave 1” space at the top.
10. Seal tightly and jam is ready to eat.
11. Store in the fridge for up to 6 weeks, or store in freezer for up to one year.

Please Enjoy

Reviews
Mr. C. was trying to sneak into my jam jar before I even got to make my tarts. It was that good from the taste testing.

My thoughts
The Jam is warm and fruity and with the lemon there is a brightness to jam. I have even caught myself licking the spoon or butter knife because I didn’t want to waste a morsel. I will be trying to make my own home jam from now on when the mood strikes me. There are so many possible combinations I can’t wait to make some more.

The Books & Cookie Cutters I bought with my Giftcard

The Books & Cookie Cutters I bought with my Giftcard

7 Days of Ice Pops – Day 7 – Cranberry Apple Ice Pops

Cranberry Apple Ice Pops - Candy Coated Culinista

Cranberry Apple Ice Pops – Candy Coated Culinista

From People’s Pops

Yield/Serving: 10
Prep Time: 5 min
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 2 small apples
• 1 ¾ cups fresh or frozen cranberries
• 1 ¼ cup simple syrup
• 2 tbsp freshly squeezed lemon juice

Assembly
1. Core and cut apples into quarters. (You don’t need to peel them)
2. Place in a small saucepan with ¼ cup of water.
3. Cook over medium heat and stir frequently until apples and berries are soft about 10 minutes.
4. Transfer to blender along with simple syrup and freshly squeezed lemon juice.
5. Pour into molds and insert sticks.
6. Place in freezer for 4-5 hours and store or enjoy.

Simple Syrup

Yield/Serving: 1 cup
Difficulty level is: Easy

Ingredients
• 2/3 cup sugar
• 2/3 cup water

Assembly
1. Combine sugar and water in a small saucepan.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Let cool and store in fridge.

Tips
• Feel free to add herbs or spices before mixture starts to simmer if desired.

Please Enjoy

7 Days of Ice Pops – Day 6 – Strawberry & Kiwi Yogurt Ice Pops

Strawberry & Kiwi Yogurt Ice Pops - Candy Coated Culinista

Strawberry & Kiwi Yogurt Ice Pops – Candy Coated Culinista

Yield/Serving: 3
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 kiwi, peeled & chopped
• 2 tbsp granulated sugar
• 100g Strawberry Yoghurt

Assembly
1. Blend strawberry and sugar in a blender.
2. Pour yoghurt in mold followed by the kiwi.
3. Insert sticks and place in freezer.
4. Enjoy once frozen.

Tips
• You can strain out the kiwi seeds if so desired.

Please Enjoy

7 Days of Ice Pops – Day 5 – Peach & Whiskey Ice Pops

Peach & Whiskey Ice Pops - Candy Coated Culinista

Peach & Whiskey Ice Pops – Candy Coated Culinista

From People’s Pops

Yield/Serving: 10
Prep Time: 5 min
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 5 peaches, halved
• ¾ cup simple syrup
• 1/3 cup whiskey
• 2 tbsp freshly squeezed lemon juice

Assembly
1. Preheat oven to 350°F.
2. Place peaches cut side down on baking sheet.
3. Bake until the skins and flesh have softened, about 20 min.
4. Remove from oven and let cool.
5. Once cooled remove pits and blend peaches with simple syrup, whiskey and lemon juice.
6. Pour the mixture into molds and insert sticks.
7. Freeze for 4 to 5 hours.
8. Unmold and store or serve.

Simple Syrup

Yield/Serving: 1 cup
Difficulty level is: Easy

Ingredients
• 2/3 cup sugar
• 2/3 cup water

Assembly
1. Combine sugar and water in a small saucepan.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Let cool and store in fridge.

Tips
• Feel free to add herbs or spices before mixture starts to simmer if desired.

Please Enjoy

7 Days of Ice Pops – Day 4 – Watermelon Basil Ice Pops

Watermelon Basil Ice Pops - Candy Coated Culinista

Watermelon Basil Ice Pops – Candy Coated Culinista

Altered From People’s Pops

Yield/Serving: 6
Prep Time: 5 min
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 2 cups watermelon, cube
• ¾ cup simple syrup
• Handful of fresh basil, chopped

Assembly
1. Peel and cube watermelon and blend along with simple syrup (leave some chunks if desired).
2. Add basil in and pour mixture in molds and insert sticks.
3. Freeze for 4 to 5 hours; unmold and store or serve.

Simple Syrup

Yield/Serving: 1 cup
Difficulty level is: Easy

Ingredients
• 2/3 cup sugar
• 2/3 cup water

Assembly
1. Combine sugar and water in a small saucepan.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Let cool and store in fridge.

Tips
• Feel free to add herbs or spices before mixture starts to simmer if desired.

Please Enjoy

7 Days of Ice Pops – Day 3 – Blueberry Peach Swirl Ice Pops

Blueberry Peach Swirl Ice Pops - Candy Coated Culinista

Blueberry Peach Swirl Ice Pops – Candy Coated Culinista

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup blueberries
• 2 tbsp granulated sugar
• 100g Peach Yoghurt

Assembly
• Blend blueberries and sugar in a blender.
• Add blueberries to the mold followed by the yogurt.
• With a skewer, swirl the mixture around a bit.
• Pour into molds and insert sticks.
• Place in freezer.
• Enjoy once frozen.

Please Enjoy

7 Days of Ice Pops – Day 2 – Paletas de Melon (Cantaloupe Paletas)

Paletas de Melon (Cantaloupe Paletas)

Paletas de Melon (Cantaloupe Paletas)

From Paletas Authentic recipes for Mexican ice pops, shaved ice & aguas frescas
Yield/Serving: 8-10
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• ½ cup water
• ½ cup sugar
• 4 cups chopped fresh cantaloupe (about 1 small cantaloupe)
• Pinch of salt

Assembly
1. Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar had dissolved. Let cool to room temperature.
2. Pour the syrup into a food processor or blender. Add the melon, lemon juice, and salt and blend until smooth.
3. If using conventional molds, divide the mixture among the mold, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional mold, freeze until the pops are beginning to set (1 ½ to 2 hours), the insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

Tips
• To unmold paletas from most types of molds, dip them in lukewarm water, either in a deep container or in the sink. Place in a resealable bag and store in freezer (for up to 6 weeks).

Please Enjoy

7 Days of Ice Pops – Day 1 – Strawberry Margarita Ice Pops

Strawberry & Margarita Ice Pops - Candy Coated Culinista

Strawberry & Margarita Ice Pops – Candy Coated Culinista

Today it’s 44° with the humidex in Toronto and its September 10th. I can’t believe it! It was so hot on my walk home I knew I needed to partake in a few of my homemade ice pops and make a bunch more. So I’m dedicating seven days to my new favorite fruity treats. I was only going to do 5 days; but then it felt incomplete somehow, so seven it is. I will grab one while I vegging in front of the TV, reading a book or playing on my Ipad. Smoothies will now be for breakfast and Ice Pops for dessert. I was playing around with different names like Popsilooza, Ice pop mania and weird combo names and I just settled on this. I did watch 500 days of Summer the other day. (A great movie) Maybe that title creeped into my head and here it is now.

Yield/Serving: 3
Prep Time: 5 min.
Cook Time:
5 min.
Difficulty level is: Easy

Ingredients
• 5 strawberries, chopped
• 2 tbsp granulated sugar
• 1/2 fresh lime juice, squeezed
• 1 tbsp tequila

Assembly
1. Blend strawberry and sugar in a blender.
2. Add fresh lime juice and tequila and blend for a few more seconds.
3. Pour into mold and insert sticks.
4. Place in freezer.
5. Enjoy once frozen.

Please Enjoy

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