White Chocolate Pudding with Blackberry Curd

White Chocolate Pudding with Blackberry Curd - Candy Coated Culinista

White Chocolate Pudding with Blackberry Curd – Candy Coated Culinista

I first made this recipe in November of 2012 when the Smitten Kitchen Cookbook just came out as I am a huge fan of Deb Perleman’s. This was one of the first few cookbooks I ever bought and even managed to be second in line for her booking signing and interview session at George Brown Colleges Culinary School. I know now 2 ½ years later (hindsight being 20:20) that this recipe was probably too much for someone who has barely stepped foot into the cooking world. Yet this recipe grabbed my attention and I just had to make it. I tried this recipe two different times that first year re-visiting this recipe and seeing if time and experience would produce better results. Well it didn’t so here is my many attempts below dating back from 2012 to now 2015. My third time may not look exactly like the picture; but everything set and I didn’t give up on this one I am very happy to say.

Yield/Serving: 6
Prep Time: 25 min.
Cook Time: 20 min.
Difficulty level is: Medium

This is the first recipe I am trying from the book I’ve been waiting to be released. I’m talking about the Smitten Kitchen, a food blogger I have been following since before I ever even considered blogging myself. Her blog is a great read and Deb’s photos are top notch.

Attempt #1
Ingredients
White Chocolate Pudding

• 3 tbsp cornstarch
• 1 tsp sugar
• ¼ tsp table salt
• 2 ¼ cups whole milk
• 4 ½ ounces white chocolate, chopped
• ½ tsp vanilla extract
Quick Blackberry Curd
• ½ cup fresh blackberries
• 1 tbsp freshly squeezed lemon juice
• ¼ cup sugar
• Pinch of salt
• 1 large egg
• 2 tbsp unsalted butter, cut into small pieces

Assembly
Pudding

1. Combine the cornstarch, sugar, and salt in a heavy saucepan.
2. Before turning on the heat, slowly whisk in the milk, scraping the bottom and sides of the pan with a heatproof spatula to incorporate the dry ingredients.
3. Place over gently simmering water, and stir occasionally, scraping the bottom and sides.
4. Use a whisk as necessary, should lumps begin to form.
5. After 15-20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
6. Continue stirring for about 2 – 4 minutes, or until the pudding is smooth and thickened.
7. Remove from the heat and stir in vanilla.
8. For perfectly silken texture, you can strain the pudding through a fine-mesh strainer (or skip this step if you don’t mind a lump or two) into a bowl with a spout, and pour into individual serving dishes.
9. Chill in fridge.
Blackberry Curd
1. Puree berries in a food processor or blender until as smooth as possible.
2. Press through a fine-mesh strainer to remove seeds.
3. You should have between 3 and 4 tablespoons of puree.
4. Whisk together the blackberry puree, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan.
5. Stir in the butter, and cook over moderately low heat. Whisking frequently, until the curd is thick enough to hold the marks of the whisk and until the first bubble appears on surface, about 4 to 5 minutes. Pass through a strainer again if you want a perfect texture (again she doesn’t usually bother).
6. Divide curd among prepared cups, gently spreading it on pudding surfaces.

Tips
• Just make sure you don’t make scramble eggs while making the curd. Slow and low is the key.

My Thoughts
There’s no use crying over spilt milk, but I wasted all that milk and I had such high hopes for my first recipe out of this cookbook, and not to mention the blackberries. The curd tasted great; the perfect combination of sweet, sour and tart. I was unsure if I was to use a double boiler or cook in one pot; but I decided to use the double boiler and it did thicken but not like I thought it would.

Most of my fails until now all have a common factor; it’s moving the recipe to the fridge to chill or set. Every time my recipes need to make this move 9 out of 10 times I’m left with a fail. I am starting to wonder if I need to do recipes that just stay out of the fridge. My brulee has turned out so well and it gave me hope that I could make pudding. I have decided that I will try this recipe again but with another pudding recipe and add the curd on top, and if it doesn’t work I’m moving on and possibly staying away from these types of recipes.

Attempt #2
I have adapted a Chocolate pudding recipe from Smitten Kitchen Blog in hope that using this different pudding recipe will result in a firmer pudding.

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients:
• ¼ cup cornstarch
• ½ cup sugar
• 1/8 tsp salt
• 3 cups whole milk
• 6 ounces white chocolate, coarsely chopped
• 1 tsp pure vanilla extract
Blackberry Curd
• ½ cup fresh blackberries
• 1 tbsp freshly squeezed lemon juice
• ¼ cup sugar
• Pinch of salt
• 1 large egg
• 2 tbsp unsalted butter, cut into small pieces

Assembly
Pudding

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
2. Place over gently simmering water and stir occasionally, scraping the bottom and sides.Use a whisk as necessary should lumps begin to form.
3. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
4. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
5. Remove from the heat and stir in the vanilla.
6. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
7. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating.
8. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).
Blackberry Curd
1. Puree berries in a food processor or blender until as smooth as possible.
2. Press through a fine-mesh strainer to remove seeds.
3. You should have between 3 and 4 tablespoons of puree.
4. Whisk together the blackberry puree, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan.
5. Stir in the butter, and cook over moderately low heat. Whisking frequently, until the curd is thick enough to hold the marks of the whisk and until the first bubble appears on surface, about 4 to 5 minutes. Pass through a strainer again if you want a perfect texture (again she doesn’t usually bother).
6. Divide curd among prepared cups, gently spreading it on pudding surfaces.

My thoughts
I used white chocolate instead of the semi-sweet & dark chocolate that was called for in this recipe as my goal was to accomplish this as close to the cookbook as possible. It’s funny how two recipes from the same person can have different basic ingredients. Surprise surprise this attempt was also a fail for me. It had lumps at the bottom this time; which I didn’t last time, so I knew it was thickening more. However, it still never thickened enough and I kept it on the burner longer hoping it would thicken up more. When it finally coated the spoon to my liking I poured it and set it in the fridge overnight. In the morning the pudding was slightly thicker, but still a soup. I don’t know what is going wrong, but I checked online and others seem to have this issue too. I didn’t make the curd this time as I didn’t want to waste the blackberries if the pudding didn’t set. Day 2 in the fridge and the pudding still is a liquid, so I’m calling it a fail when it hits 3 days in the fridge.

Attempt #3
I think after getting my ice cream down I have a confidence that I just didn’t have 3 years ago and this probably wasn’t a great idea to be one of my first recipes; but the picture drew me in those years ago when I had no cooking experience besides a handful of recipes and no deserts. Time, growth and my skills have got me here; sure it took awhile but I made it out the other side happier and undefeated. I may even try another pudding recipe sometime.

Yield/Serving: 3
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

From Smitten Kitchen – batched down

Ingredients
White Chocolate Pudding

• 1 ½ tbsp cornstarch
• ½ tsp sugar
• ¼ tsp table salt
• 1 ¼ cups whole milk
• 2 ½ ounces white chocolate, chopped
• ½ tsp vanilla extract
Blackberry Curd
• ½ cup fresh blackberries
• ½ tbsp freshly squeezed lemon juice
• ¼ cup sugar
• Pinch of salt
• 1 large egg
• 1 tbsp unsalted butter, cut into small pieces

Assembly/Method
Pudding

1. Combine the cornstarch, sugar, and salt in a heavy saucepan.
2. Before turning on the heat, slowly whisk in the milk, scraping the bottom and sides of the pan with a heatproof spatula to incorporate the dry ingredients.
3. Place over gently simmering water, and stir occasionally, scraping the bottom and sides.
4. Use a whisk as necessary, should lumps begin to form.
5. After 15-20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
6. Continue stirring for about 2 – 4 minutes, or until the pudding is smooth and thickened.
7. Remove from the heat and stir in vanilla.
8. For perfectly silken texture, you can strain the pudding through a fine-mesh strainer (or skip this step if you don’t mind a lump or two) into a bowl with a spout, and pour into individual serving dishes.
9. Chill in fridge.
Blackberry topping
1. Puree berries in a food processor or blender until as smooth as possible.
2. Press through a fine-mesh strainer to remove seeds.
3. You should have between 3 and 4 tablespoons of puree.
4. Whisk together the blackberry puree, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan.
5. Stir in the butter, and cook over moderately low heat. Whisking frequently, until the curd is thick enough to hold the marks of the whisk and until the first bubble appears on surface, about 4 to 5 minutes. Pass through a strainer again if you want a perfect texture (again she doesn’t usually bother).
6. Divide curd among prepared cups, gently spreading it on pudding surfaces.

Tips
• Just make sure you don’t make scramble eggs while making the curd. Slow and low is the key.

My Thoughts
This actually tasted like pudding which is a good thing; but not for me. I have never been a fan of pudding and this hasn’t changed my mind. It tasted like it sound and had the right consistency with the distinct taste of white chocolate and vanilla. I really didn’t taste the blackberries though and I would probably use less sugar. I am still very happy that after all this time I have conquered the white chocolate pudding with blackberry curd. For the first time 3rd times a charm. Everything set and setting and I don’t get along. I managed to make this recipe in one night and not have to give extended setting times. I wish the blackberry curd was more like the picture and a dark purple vs this lilac but everything came together and I will rejoice.

Advertisements

Cupcake Decorating: Practice #3

Cupcake Practice #3 - Candy Coated Culinista

Cupcake Practice #3 – Candy Coated Culinista

For the Easter weekend I made 48 cupcakes for our church brunch and here a small sampling of the cupcakes. I made 1 dozen French vanilla cupcakes, 1 dozen chocolate and the two dozen half French vanilla and half chocolate cupcakes. The frostings were: Chocolate frosting, white chocolate frosting and classic vanilla buttercream. As it the Easter season I bought a bunch of peeps to decorate. I tried three different piping tips and I must say this is the most cupcakes I have ever made. I never really thought I could make such a large batch of cupcakes; but I did and they were enjoyed by all. Not to sweet and so cute and themed.

Cupcake Practice #3 - Candy Coated Culinista

Cupcake Practice #3 – Candy Coated Culinista

C is for … Couscous Stuffed Tomatoes

C is for … Couscous Stuffed Tomatoes - Candy Coated Culinista

C is for … Couscous Stuffed Tomatoes – Candy Coated Culinista

Alphabet Soup: C is for … Couscous Stuffed Tomatoes

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: min. 35 min.
Difficulty level is: Easy

Ingredients
• 4 large vine tomatoes
• Sea salt
• 1 ½ cup vegetable stock
• 1 cup couscous
• 1 small carrot, peeled and finely chopped
• 1 spring onion, chopped
• ½ cup golden raisins
• 1 celery stalk, finely chopped
• Handful fresh mint leaves, rough chopped
• 1/3 cup parmigiano reggiano
• 1 tbsp extra virgin olive oil
• Salt to taste
• Black pepper, to taste

Assembly
1. Thinly slice the tops off the tomatoes and scoop out the insides with a spoon.
2. Sprinkle the inside generously with sea salt ad turn upside down on a plate lined with paper towel for 30 minutes. (This step will allow the moisture to be drawn out from the tomato; otherwise you will have soggy couscous.)
3. Preheat oven to 375°F.
4. Using a small saucepan bring vegetable stock to a boil.
5. Add in 1 cup of couscous, stir and cover.
6. Remove from heat and let stand for five minutes.
7. Fluff with a fork.
8. Add in the carrot, spring onion, raisins, celery, mint leaves, parmigiano reggiano, olive oil, salt and black pepper and combine.
9. Spray a glass baking dish with cooking spray.
10. Spoon couscous mixture into tomatoes and fill to the top and place in the baking dish.
11. Bake for twenty to twenty-five minutes, or until tomato skin starts to split open and soften.
12. Serve and eat immediately.

Please Enjoy

My thoughts
This is a new favourite recipe of mine and I will be making this one again in the very near future. I wasn’t so sure if I’d like this as I thought it would be soggy, but it wasn’t at all. Even Mr. C. who can’t stand cooked tomatoes loved this. The softness of the tomato, yet it still need to be cut with a knife along with the crunchy toasted couscous with cheese. This was a great combination and I even saved a tomato for the next day and it wasn’t soggy at all and tasted the same as the day before.

Curtis Stone & Fresh Blackberry Cocktail

Curtis Stone & Fresh Blackberry Cocktail - Candy Coated Culinista

Curtis Stone & Fresh Blackberry Cocktail – Candy Coated Culinista

Does anyone remember Take Home Chef that ran from 2006 to 2007? Well I sure do. Back then TLC (The Learning Channel) was one of my favourite TV stations and as an early riser (we’re talking between 5 and 6 am every morning) I would wake up and turn on the TV as I started my day making breakfast and such. Take Home Chef was a show that I tuned into every morning for an hour and introduced me to Curtis Stone and his style of cooking. I loved the idea of someone just going about their day shopping for groceries and her comes a chef offering his services to help the person make dinner for their partner or guest with an out of this world dinner. The one thing I always remember is how charming Curtis was and still is today and that while the meals were made with easy to find ingredients; it was still a very classy elegant meal. I have most recently seen Curtis hosting shows like Top Chef Duels and Kitchen Inferno which made me check to see what he was up to now cook book wise. I picked up his new cookbook Good Food Good Life and started testing recipes to find out that he was making a trek to Toronto and I of course then have to be at this event. When Curtis arrived he briefly talked about the book and said that his life is very busy and even more so now that he is married with two kids so this cookbook is perfect for those people always on the go. A quick anecdote he mentioned which made us all chuckle was that his eldest son Hudson just loves to be in the kitchen cooking with daddy and he loves to be barefoot and on top of the counter. He quipped that it wouldn’t pass any health codes, but in his home kitchen it would always get a pass; to which we all laughed and laughed.

I got my Relaxed Cooking along with Good Food Good Life signed as I always bring my back catalogue just incase the author decides to sign, which he did for this event. When I got up he shook my hand and we took a picture. I mentioned that I had already made the Mint Chip Gelato (post to come soon) and he said “amazing! By hand” I said yes I steeped the fresh mint leaves and everything to which I got a high five; which I thought was pretty cool. I asked which was his favourite recipe and the Chocolate Salted Caramel Kisses are his favourite, so I will be trying to make these also. I mentioned I would be making the Blackberry Cocktail when I get home and enjoying his book some more.

This cookbookworm had a fun time chatting with other ladies in line and seeing how far some of them came just to have a 2 minute encounter with Curtis. I will say Curtis is definitely on the top of my most friendly, charming and modest chefs to date. It also helps that I am a sucker for a tall man and an accent.

Yield/Serving: 1
Prep Time: 5 min.
Difficulty level is: Easy

From Good Food Goof Life

Ingredients
• 3 cups of ice
• 1/3 cup fresh blackberries
• 2 tsp sugar, or to taste
• 1 tbsp fresh lime juice
• ¼ cup silver rum
• 1 tbsp St-Germain, elderflower liquor
• ¼ cup club soda

Assembly
1. Using a food processor, grind the ice to a finely crush and fluffy consistency, like shaved ice.
2. Place blackberries, sugar, lime juice in a rocks glass and muddle.
3. Stir in the rum, St-Germain and ½ cup of crushed ice.
4. Pack more ice into the glass, mounding it well above the rim.
5. Pour the club soda over and serve immediately.

Please Enjoy

My thoughts
What a tasty, refreshing adult beverage. I have never been a fan of club soda and unflavoured carbonated water but this added a fizziness to the drink I liked. When I got to the bottom it was a little bit sweeter; which I appreciated as sometimes I like an extra bit of sugar. I didn’t crush my ice because well I am a little lazy of that front, but it still tasted wonderful to me sans crushed ice.

Macarons with Vanilla Buttercream

Macarons with Vanilla Buttercream - Candy Coated Culinista

Macarons with Vanilla Buttercream – Candy Coated Culinista

About sixteen months ago I made my most favourite treat macarons for the first time and the result were less than favourable in my eyes, sure they looked like macs, but they had this pebbled texture. I consider myself a macaron connoisseur as I know way too much about macs and have tasted then all around Toronto and compare and take notes at each visit (yes I have a small addiction lol). After all this time my piping skills have improved tremendously and yet I still can’t make a beautiful macaron.

Yield/Serving: 40
Prep Time: 20 min.
Cook Time: 14 min.
Difficulty level is: Technical

From: Eat Live Travel Write

Ingredients
Macaron
• 4oz (115g) ground almonds
• 8oz (230g) confectioners’ sugar
• 5oz (144g) egg whites, at room temperature
• 2.5oz (72g) granulated sugar
• 2 tsp food colouring powder
Buttercream Frosting
• ½ cup butter, room temperature
• 1 cup confectioners’ sugar
• 1 tbsp milk
• 1 tsp vanilla extract

Assembly
Macaron
1. Ensure the egg whites are at room temperature.
2. Line two baking sheet with parchment paper.
3. Prepare a piping bag using the circular tip and set aside.
4. Combine almond flour and confectioners’ sugar in a food processor and pulse about 10 times for a few seconds, until combined. Using a fine sieve sift ingredients into a large bowl twice.
5. Using an electric mixer beat the egg whites and sugar at a low speed (Kitchen Aid 4) for two minutes, medium speeds (Kitchen Aid 6) for two minutes, and high speed (Kitchen Aid 8) for two minutes.
6. The egg whites will be large mass at this point and now add the coloured powder and mix for one minute at the highest speed (Kitchen Aid 10).
7. Add in the dry ingredients and fold the mixture while pressing the mixture against the sides of the bowl for about forty passes (counting single strokes) **Stop every couple strokes after twenty-five passes to check the consistency. It should be flowing in ribbons off the spatula**
8. Fill the piping bag and pipe you macarons.
9. Ensure to pipe at an angle to the baking sheet about 3cm in diameter as they will spread while baking. (Make sure to quickly remove the tip when piping making a comma shape.)
10. Bang the tray four times on the countertop to remove any air bubbles.
11. Let the macarons rest for thirty minutes.
12. Pre-heat oven to 300°F.
13. Bake for 16-18 minutes and turn tray around halfway through.
14. Remove from oven and let sit for a few minutes and then remove parchment paper from the tray and place on a wire rack to cool completely.
15. Remove from the parchment paper.
16. Pair up the macarons with similar shaped shells.
17. Once completely cooled pipe the buttercream filling.
18. Best enjoyed 24 hours after filling.
Buttercream Frosting
1. In a medium-sized bowl, cream together the butter until smooth
2. Slowly add in the confectioners’ sugar until combined.
3. Stir in the milk and vanilla extract until the frosting consistency is achieved.
4. Pour into a piping bag and decorate once cupcakes have cooled.

Tips
• I used Gel food colouring as I only have gel or the regular food colouring on hand.

Please Enjoy

My thoughts
Looking at my macarons I can tell that even though my cupcake piping skills are getting better, I am still having a hard time piping macarons and the batter kept flowing out of the bag as I tried to pipe. The skin and foot on most of my macs weren’t terrible but they all had tails on the tops as I lack that piping finesse and I believe I almost didn’t properly slam the baking sheets enough to remove all the air bubbles even though I thought I had. I made two batches one using the mastard macaron mat again and one by hand. Once again the mat made more circular macs but I the insides were hollow yet when I piped by hand the macs were cooked through properly but non circular and started to brown a tad more on the edges. I also have tails showing on top as my comma technique is also lacking. This recipe is said to virtually no-fail; but I find making these at home too hard and time-consuming. Even though I find them overpriced I will gladly pay whatever the price until I can achieve a proper homemade macaron.

As for the taste these actually tasted like the store bought they are just sadly misshapen with some hollowness in some. The shells we still hard to the touch yet crumbled when bitten into, which are the characteristics you need to look for in a macaron. I will next time add less filling as the buttercream oozed out a little too much for my liking.

I think I will give this one more try or two until my almond flour runs out and just make smaller batches. If by then I still haven’t succeeded I will take a macaron making class to see where I am going wrong. I will be ditching my mastard macaron mat and using my silpat.

Now I know I am being a little overly critical of myself as this is my second attempt and they tasted great and looked half decent, but the perfectionist in me is just saying not good at all and when I look at my picture of these odd, deficient and ill-formed macs I just want to sigh and shake my head.

Macarons with Vanilla Buttercream - Candy Coated Culinista

Macarons with Vanilla Buttercream – Candy Coated Culinista

Vinegar Slaw with Cucumber and Dill

Vinegar Slaw with Cucumber & Dill - Candy Coated Culinista

Vinegar Slaw with Cucumber & Dill – Candy Coated Culinista

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 1 hour
Difficulty level is: Easy

Slightly altered from Smitten Kitchen Cookbook

Ingredients
• 1/3 of a medium green cabbage, shredded
• 1 English cucumber, thinly sliced
• 4 tbsp fresh dill, chopped
• ½ cup apple cider vinegar
• 2 tbsp kosher salt
• 2 tbsp sugar
• ½ cup cold water

Assembly
1. Shred the cabbage and slice English cucumber along with the dill into a large bowl.
2. In a small bowl pour in the apple cider vinegar, salt, sugar and whisk until it has dissolved.
3. Add in the water and whisk.
4. Pour liquid over the salad and let marinate.
5. Toss and mix occasionally using tongs; after an hour in will start to wilt.
6. Serve at this point if you’re in a rush or continue until two hours have passed and serve.

Tips
• Salad will keep covered in the fridge for a week.
• Use a mandoline if you have it. This took me no time at all now that I have invested in a mandoline.

Please Enjoy

My thoughts
I love a good coleslaw and this simple slaw is quick and easy. There is a bite to slaw which may be due to the use of apple cider vinegar instead off white wine vinegar. I added more dill and prepared the recipe to suit it serving 4 vs. the 12 servings in the original recipe. I can’t wait to taste this tomorrow when the slaw has had more time to marinate.

B is for … Buttercup Squash & Green Apple Soup

Buttercup Squash & Green Apple Soup - Candy Coated Culinista

Buttercup Squash & Green Apple Soup – Candy Coated Culinista

Alphabet Soup: B is for … Buttercup Squash & Green Apple Soup

A beautiful and vibrant combination of squash & apples.

Yield/Serving: 6
Prep Time: 15 min.
Cook Time: 35 min.
Difficulty level is: Easy

Ingredients
• 1 medium yellow onion, chopped
• 2 ribs of celery, chopped
• 1 carrot, peeled and chopped
• 2 tbsp butter
• 2 buttercup squash, seeded and sliced with skin on
• 4 tart green apples, peeled, cored and chopped
• 900ml vegetable broth
• Pinch of nutmeg
• Pinch of cinnamon
• Pinch of cayenne pepper
• Salt, to taste
• Black pepper, to taste
• 1 apple, cored and thinly sliced, to garnish

Assembly
1. In a large saucepan over medium-high heat, add butter along with onions, celery and carrots and let brown for about 6 minutes.
2. In another large saucepan over medium-high heat, boil the buttercup squash until tender.
3. Drain the squash and let cool for 10 minutes and then peel off the skin.
4. Add squash pieces to the onion, celery and carrot mixture.
5. Add in the apples and vegetable broth and bring to a boil and cover.
6. Once broth has boiled turn heat down to a simmer and cook for 30 minutes, stirring occasionally.
7. At the 15 minutes mark add in the nutmeg, cinnamon, cayenne pepper, salt and pepper and continue to stir occasionally.
8. Using an immersion blender, blend until all the vegetables & fruit have been pureed and the soup is smooth.
9. Garnish with apple slices and sprinkle with cayenne pepper.

Please Enjoy

My thoughts
This is my most delicious soup by far and the vibrancy of the soup just made me want to eat it even more. The kick of cayenne pepper adds an extra note to this tasty soup.

Easter Whopper Robin Eggs & Butterscotch Cookies

Easter Whopper Robin Eggs & Butterscotch Cookies - Candy Coated Culinista

Easter Whopper Robin Eggs & Butterscotch Cookies – Candy Coated Culinista

Easter is one of my favourite times of the year. As a candy lover this is a holiday where there is the most non-chocolate candies available and I even enjoy the chocolate covered malted candy.

Yield/Serving: Approx. 12 cookies
Prep Time: 10 min.
Cook Time: 8-10 min.
Difficulty level is: Easy

Ingredients
• ¾ cup butter, at room temperature
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 ¼ cups all purpose flour
• ¾ cup pastry flour
• ½ cup or Whoppers Robin Eggs Malted Milk candy, crushed
• ¼ cup butterscotch chips

Assembly
1. Pre-heat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a stand mixer, cream butter and sugars until fluffy.
4. Add in the egg and vanilla until combined.
5. Add in cornstarch and baking soda until combined.
6. Slowly add in the flour.
7. Mix in the crushed Robin Eggs Whoppers and butterscotch chips.
8. Roll a tablespoon sized ball of dough onto the baking sheet.
9. Bake for 8 – 10 minutes.
10. Let cool on a baking sheet for 5 minutes.
11. Transfer to wire rack.

Tips
• These cookies stayed soft for four days later and maybe longer if they weren’t all gone already.

Please Enjoy

My thoughts
I loved how these cookies turned out and I have a new favourite cookie. I have loved Ovaltine since my childhood and this soft cookie with the crunch of the whoppers and the candy shell was amazing. These cookies look and taste how I like my cookies: flat, thin, round and equally sized. I was questioning the addition of cornstarch in the recipe I saw but I decided to go with it and then alter the recipe. I found the cookie to be lighter and airier, however I am not sure if this is attributed to the cornstarch or not. This is also a great new base and I will add whatever I want to this recipe. Mr. C. Liked these so much he wouldn’t let them go to his work place and he graciously allowed me (the baker) to have three cookies from the batch lol.

%d bloggers like this: