Candy Coated Culinista 2013 Year in Review

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola - Candy Coated Culinista

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola – Candy Coated Culinista

I started my blog on May 13th 2013 with my favourite Chocolate Diablo Cookies from the Tacofino Food Truck in Tofino, British Columbia, Canada. Now I am 57 posts in and I can hardly believe all I accomplished with my blog. Here’s to 2014 and me learning and sharing more of my food escapades. Click here to see my quick video.

Thanks for following my journey,

Candy Coated Culinista

DIY Sweet Orange Coconut Oil Sugar Hand Scrub

DIY Sweet Orange Coconut Oil Sugar Hand Scrub - Candy Coated Culinista

DIY Sweet Orange Coconut Oil Sugar Hand Scrub – Candy Coated Culinista

Winter can be so treacherous on my hands, that as soon as fall turns into winter my hands get dry and re-applying hand lotion all day just isn’t an option.

Yield/Serving: 300 ml
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 cup granulated sugar
• ½ cup coconut oil
• 1 tbsp sweet orange essential oil
• Glass container

Assembly
1. Combine all ingredients until well mixed.
2. Pour into container.
3. Wait 24 hours and then massage onto hands, rinse and dry.

Tips
• Let the mixture marry for 24 hours. You can use it immediately, but you will definitely like it better waiting the 24 hours to let the scrub solidify a little.
• You can use any essential oils or the actual citrus zest, just keep in mind using the real fruit lessen the shelf life.
• Also if you choose to use lemon, which makes a great hand scrub, keep in mind that it will increase you skins sun sensitivity. So use a sunscreen as coconut oil has some natural sunscreen properties but probably not enough if you choose to use the lemon citrus scent.

Please Enjoy

My thoughts
My skin was moist and supple, which made my tired dry hands very appreciative.

Christmas Cookies & Cream Ice Cream

Christmas Cookies & Cream Ice Cream - Candy Coated Culinista

Christmas Cookies & Cream Ice Cream – Candy Coated Culinista

Now that I have made a sorbet and ice cream from a recipe, I feel sufficiently confident to make some ice cream from scratch. I am taking the knowledge I learned from my Mango Sorbet and Salted Caramel Ice Cream and making my Christmas cookies & cream ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min
Difficulty level is: Medium
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions
Chilling Time: 2 hrs, or overnight

Ingredients
• 1 cup milk
• 3/4 cup granulated sugar
• Pinch salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1 cup candy cane sandwich cookies, crushed
• 1/2 cup crushed candy canes

Assembly
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whish together the egg yolks in a large bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour this mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the cream and extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. Add the cookies and candy canes pieces during the last 5 minutes of the churching process.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• Place cookies in a sandwich bag and the candy canes in another sandwich bag and crush with a rolling pin until the sizes desired are achieved.
• The custard will look a little eggy but don’t fear it will turn out well. I saw mine and was thinking about getting 6 more eggs and starting again, but I said to continue on.

Please Enjoy

My thoughts
Once again when I come “off recipe” is when I make my best creations. I learn what I can from other recipes and use that knowledge to create my own recipe. The moment I put this mixture into the ice cream maker I stepped away for 10 minutes and when I returned this was already looking like proper ice cream. The salted caramel I made didn’t even look like this so fast into the mixing process. After the 30 minutes or so I took a quick taste before I added the candy and cookies and it tasted amazing. The peppermint was strong and I was contemplating to add the remaining ingredients and potentially ruin this amazing recipe. I decided to continue and once the remaining ingredients were added I did one final taste test and the candy danced on my tongue. Mr. C. immediately said “this tastes much better than the other ice cream”. It is rich and creamy and this will be my base recipe from now on. For a person who prefers slushies, smoothies and sorbet to ice cream 100% of the time; I think I have been swayed. I look forward to making really amazing a delicious homemade ice cream in 2014.

DIY Christmas Triple Chocolate Chip & Cranberry Cookies “In a Jar”

DIY Christmas Triple Chocolate Chip & Cranberry Cookies “In a Jar” - Candy Coated Culinista

DIY Christmas Triple Chocolate Chip & Cranberry Cookies “In a Jar” – Candy Coated Culinista

I had this recipe in mind for one particular person. I wanted to make a chocolate chips recipe with a little bit of a festive twist. So once I verified cranberries were a go, which they were (as long as they were dried and not fresh), I could put my recipe idea together.

Prep Time: 10 min.
Layering Time: 10 min.
Difficulty level is: Easy

Ingredients
• Glass container – 1000 ml
• ½ cup all purpose flour
• 1 tbsp baking powder
• ¼ tsp salt
• 1 cup sugar
• 2/3 cups dark chocolate chips
• 2/3 cups milk chocolate chips
• 2/3 cups mini white chocolate chips
• 1 cup dried cranberries
• Ribbon
• Bow
Additional Wet Ingredients Required
• 1 ¼ sticks butter, at room temperature
• 1 egg

Assembly
1. In a large bowl, sift together the flour, baking powder and salt.
2. Mix together the butter and sugar mixture together until it is light and fluffy.
3. Now add the egg and continue to mix until well combined.
4. Add the dry ingredients and continue mixing until a dough forms.
5. Using a spatula, mix in the chocolate chips and cranberries.
6. Preheat oven to 350°F.
7. Roll dough into 1 ½” balls and place on a baking sheet lined with parchment paper, leaving some space between each cookie.
8. Bake for 12-15 minutes.
9. Transfer to a cooling rack and let cool completely.

Tips
• Can be stored in an air-tight container at room temperature for up to 1 week.
• Make a tag with instructions and add some ribbon and a bow.
• Glass containers can be found at the dollar store.

Please Enjoy

DIY Candy Cane Hot Chocolate Mix with Marshmallows “In a Jar”

DIY Candy Cane Hot Chocolate Mix with Marshmallows “In a Jar” - Candy Coated Culinista

DIY Candy Cane Hot Chocolate Mix with Marshmallows “In a Jar” – Candy Coated Culinista

I wanted to make some homemade edible gifts and also get taste testers, so I made this for a friend that is a big hot chocolate lover.

Yield/Serving: about 12 servings (750 ml)
Prep Time: 10 min.
Layering Time: 10 min.
Difficulty level is: Easy

Ingredients
• Glass container – 750 ml
• 1 cup good quality Dutch pressed cocoa powder
• ½ cup granulated sugar
• Pinch of kosher salt
• 1 cup semi-sweet chocolate chips
• 20 mini candy canes, crushed
• ½ cup mini marshmallows
• Ribbon
• Bow
• Tag for instructions

Assembly
1. Layer all the ingredients in the following order: cocoa powder, sugar, salt, chocolate chips, crushed candy canes and finally marshmallows.

**For the gift receiver: Leave instructions to remove marshmallows and stir together the remaining mixture until combined before using.

Tips
• Crush candy canes in a sandwich bag.
• Glass containers can be found at the dollar store.
• Make a tag with instructions and add some ribbon and a bow.

Please Enjoy

My thoughts
I had so much fun making this, and it makes a great thoughtful homemade present.

Salted Caramel Ice Cream

Salted Caramel Ice Cream - Candy Coated Culinista

Salted Caramel Ice Cream – Candy Coated Culinista

I need to learn how to make ice cream from scratch before Christmas dinner at the in-laws…

From Sweet Cream and Sugar Cones from Bi-Rite Creamery

Special Equipment: Ice Cream Machine
Yield/Serving: 4 cups (about 1000 ml)
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions
Chilling Time: 2 hrs, or overnight

Ingredients
Ice Cream
• 1 ¾ cups heavy cream, at room temperature
• ¾ cup granulated sugar
• ¾ cup 1% or 2% milk
• 1 tsp kosher salt
• 5 large egg yolks

Assembly
1. Set the cream by the stove so it’s on hand when you need it. Measure out ½ cup of the sugar and set the stove; you’ll use this for the caramel (the rest will go in with the yolks). Put 2 tablespoons of the sugar for the caramel in a heavy nonreactive saucepan and put the pan over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
2. Continue to add what remains of the ½ cup of sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
3. When the caramel becomes a dark mahogany colour, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over lower heat and stir until the caramel is melted.
Makes the Base
4. Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-heat. When the mixture approaches a bare simmer, reduce the heat to medium.
5. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining ¼ cup sugar set aside.
6. Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heat proof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
7. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
8. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice water-bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Freeze the Ice Cream
9. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Please Enjoy

Reviews
Mr. C. liked this all except the salt. He thought there was too much salt in the salted caramel ice cream. If I make this again I will alter this.

My thoughts
This actually tasted like ice cream; which totally surprised me. Looking at it in the container I wasn’t so sure but it came out. It’s tasted creamier and richer than the store bought variety.

Mango Sorbet

Mango Sorbet - Candy Coated Culinista

Mango Sorbet – Candy Coated Culinista

I am now the proud owner of an ice-cream maker. I was telling my mother in-law that I had to make sorbet without the use of an ice cream maker over the thanksgiving holidays (blueberry sorbet), and she said I could gladly have hers as it was still in the box, unused. When I got my maker I excitedly knew I could dust off the sole ice-cream book I bought almost 2 years ago. To be honest I can’t tell you why I would buy an ice cream book when I don’t own an ice cream maker, but for some reason I did. So I thumbed through and started with an easy frozen treat and since I’m familiar with sorbet this is where my ice cream journey begins…

(My goal is to be able to make ice cream to accompany my desserts for Christmas dinner at the in-laws this year; possibly egg nog or candy cane flavored.)

From Sweet Cream and Sugar Cones from Bi-Rite Creamery

Special Equipment: Ice Cream maker
Shelf Life: 1 week
Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min
Cook Time: See your manufacturer’s instructions
Difficulty level is: Easy

Ingredients
Sorbet
• 3 large ripe mangoes (about 3 pounds total)
• 6 tbsp water
• 6 tbsp tapioca or corn syrup
• 3 tbsp strained fresh lime juice
• ¼ tsp kosher salt
• ½ cup 1:1 simple syrup
Simple Syrup
1. ½ cup sugar
2. ½ cup water

Assembly
Sorbet
Make the Base
1. Peel mangoes, cut the flesh away from the pits, and cut the fruit into chunks. Puree in a blender or food processor until smooth. Strain into a medium bowl, pressing on the solids to extract as much liquid as possible.
2. Add the water, tapioca syrup, lime juice, salt, and ½ cup of the simple syrup to the strained puree. Whisk until well combined and the salt is completely dissolved.
3. Taste the base. It should taste just a bit too sweet (once sorbet is frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
Freeze the Sorbet
4. Freeze in you ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer. Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.
Simple Syrup
1. Mix the sugar and water in a small saucepan. Dip a pastry brush in water and wash down the sides of pan before heating (stray sugar crystals can prevent the syrup from melting properly).
2. Place over medium heat and stir until the mixture comes to a boil and the sugar has dissolved completely.
3. Remove the pan from the heat and let cool completely. Transfer to a covered container and store in the refrigerator.

Please Enjoy

My thoughts
It tasted creamy, bright and fresh. I was surprised the difference between my sorbet by hand and this one with the ice cream maker. It does taste better and keeps its shape for much longer. After I made my sorbet and stored it in a container I was saying to myself I need something better to house my frozen treats; like a proper ice cream container. I managed to find an insulated ice cream container that can keep the ice cream chilled for 90 minutes; which will be perfect for my drive over to the in-laws. But then I was saying this is great but not big enough for my home ice cream needs. I then found an ice cream storage tub. Now my iced treats have a perfect vessel to house my hard work. I can’t wait to start making more.

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola - Candy Coated Culinista

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola – Candy Coated Culinista

My dad has seen all the photos I have done for my blog and the cooking club challenges; and when he heard about the Ace Bakery-Canada’s Best Sandwich Contest my dad knew he had to tell me. When he first told me I didn’t think this was the contest for me. However 3 weeks later something said give this a try. Even if you don’t get selected regionally or win I have a blog entry and a 100% all mine sandwich creation. I have never made a sandwich at a gourmet level; granted I make a mean sandwich but when I think sandwich I think deli meats.

Servings: Makes 4

Ingredients
Pickled Beets & Onions (Refrigerate for 24hrs prior)
• 2 beets, peeled and thinly sliced (match stick sized)
• ½ red onion thinly sliced
• 1 cup white wine vinegar
• ½ cup granulated sugar
• ½ cup water
• 1 large jar 750ml or (2 – 400ml jars)
Pork Loin
• 1 pork tenderloin, trimmed of fat and silverskin if required.
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder
Orange Marmalade BBQ Sauce
• 2 tbsp orange marmalade
• 2 tbsp BBQ sauce
Apple Coleslaw
• 1 cup cabbage, finely chopped
• 1 Royal Gala apple, peeled, cored & julienned
• 1 small carrot, shredded
• 1 stalk green onion, thinly sliced
• ¼ cup cider vinegar
• ¼ cup honey
• 1 cup mayonnaise
• 1 tbsp mustard
• 2 tsp kosher salt
• 1 tsp ground black pepper

Method
Pickled Beets & Onions
1. Wash and peel beets and slice into match sticks.
2. Thinly slice red onion.
3. In a small saucepan boil the vinegar, sugar and water.
4. Let cool for 10 minutes and pour vinegar mixture into jar over beets and onion.
5. Tightly lid the jar and place in refrigerator for 24 hours.
Pork Loin
1. Preheat oven to 425°F.
2. Mix paprika, salt, black pepper and garlic powder and rub on tenderloin.
3. Combine orange marmalade and BBQ sauce in a prep bowl.
4. Put rub on the pork tenderloin.
5. Brush orange marmalade BBQ on pork
6. Place tenderloin on a foil lined baking pan and bake for 25 minutes.
7. Allow to rest for 10 minutes.
8. Cut into 1 cm wide slices.
Apple Coleslaw
1. Prepare the cabbage, apple, carrot and green onion and put into a medium bowl.
2. Add the cider vinegar, honey, mayonnaise, mustard, salt and pepper to the bowl and incorporate until well blended.
Ciabatta Piccola
1. Toast ACE Ciabatta Piccola bun at 350°F for 7 minutes.

Assembly
1. Slice toasted ACE Ciabatta Piccola in half.
2. Place some apple coleslaw on the bottom of the bun.
3. Add 3 medallions of the pork loin onto of the coleslaw.
4. Finally add some pickled beets and onions on top.
5. Place the top half of bun on top and serve.

Please Enjoy

Reviews
Mr. C. & I loved this. “Good job babe” “This is delicious” “We have leftovers right?”.

My thoughts
This was the most time I ever put into making a sandwich. I was thinking about this sandwich from beginning to end. The concept, what region (I choose Scandinavia as Sweden is where I have wanted to live since I was a teen), what flavours, the bread, the cut, the texture, bias cuts, knife skills, bread to meat ratio and so on. I even made a second pork tenderloin rub and tested it out on Mr. C. but we decided the orange marmalade BBQ sauce worked the best. I felt like an artist putting this creation together and then taking the perfect photo to show off all my hard work. This is the most fun to date I have had creating a recipe.

Alternate Swedish Mustard Pork Loin Sandwich  - Candy Coated Culinista

Alternate Swedish Mustard Pork Loin Sandwich – Candy Coated Culinista

St. Lawrence Market

St. Lawrence Market - Candy Coated Culinista

St. Lawrence Market – Candy Coated Culinista

Location: 95 Front Street East, Toronto, Ontario
Website: http://www.stlawrencemarket.com

I have been trying to go to St. Lawrence Market for awhile now. Basically since I’ve been married and moved to Toronto. It’s funny, It’s like they always say the places you live closest to you never visit. Every time I tried to visit it was the windiest day, a torrential downpour or the first snow fall of the season, when there was no snow in the forecast… this sort of stuff. It was a nice day and early in the morning so I decided today’s the day.

When I entered the South Market I was greeted with so many different vendors and the smells of fresh fruits, vegetable and speciality cheeses. I meandered around seeing what each vendor had to offer, and let me tell you it’s all encompassing. Fresh Produce, Meats, Seafood, Baked goods, Coffee, Cheese. Then I went down to the lower level I came across 2 bakeries I will definitely be visiting again. I found some more macarons and Portuguese custards; another quest I will be going on but back to the market. If you need it or it’s a special ingredient you will find it here. From cheeses to exotic fruit to live lobster and speciality baked goods. The prices are quite reasonable but you will have to shop around from vendor to vendor to get the best price. There are also shops that sell “Canadian souvenirs” and kitchenware also.

I have been back two more times since I started writing this post and I went tothe kitchenware shop and bought small glass custard cups with lids. I plan to use these when I make crème brulee and need to transport them. I also bought a stainless steel cocktail shaker, chopsticks and some other gadgets on my trip today.

The South Market
The main and lower levels of the South Market contain over 120 specialty vendors, as well as non-food items for sale. The second floor of the South Market is home to the Market Gallery, an exhibition space for the City of Toronto’s Cultural Services. South Market Hours: Tuesday–Thursday 8am–6pm, Fridays 8am–7pm, Saturdays 5am–5pm.

The North Market
The North Market is primarily known for its Saturday Farmers’ Market. Antique dealers will fill the North Market on Sunday. On the other days of the week this space is available to rent.

The Farmer’s Market
Along the outside of the market even more produce is sold. This is a great place to get your seasonal produce. Farmer’s Market Hours: Saturdays- 5am – 3pm.

Antiques Market
The Antique Market carries a wide variety of items, from jewelry, to old video games, furniture, clothing and more. Every weekend you will see something a little different. It is well worth the look and maybe even a second look. Antiques Market Hours: Sundays- 5am – 5pm.

National Geographic ranked St. Lawrence Market the No. 1 Food Market in the world.

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