Frosted Flakes Cereal Three Ingredient Ice Cream & a broken & bruised toe

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

The only cereal I haven eaten since I was a kid is Frosted Flakes and when friends and family find out that I still continue to exclusively eat Frosted Flakes they just can’t believe it. (Hey my parents picked a great cereal for me as a child and why should I change I say) I saw a recipe for 3 ingredient ice cream using plain corn flakes and I just had to use my favourite cereal … I do have 3 Costco size boxes in the house after all. When I went to prep for this recipe the weirdest thing happened the condensed milk tin fell out of the cupboard from a serious height (4.5 plus feet) and the one time I am not wearing slippers in the kitchen the tin breaks a toe and bruises its mate. This is my first cooking related injury as I haven’t cut myself yet in my time cooking – fingers crossed. I guess you got to start somewhere right and at least I didn’t bleed. Also a broken toe doesn’t hurt as much as I thought; but boy do they swell up lol.
See my pic here in the Chatelaine cooking club gallery

Yield/Serving: 1 cup
Difficulty level is: Easy

From Chatelaine

Ingredients
• 1 ½ cups Frosted Flakes
• 1 ½ cups 35% heavy cream
• ½ 300ml can sweetened condensed milk

Assembly
1. Toast the frosted flakes on a large baking sheet at 300°F, about 15 min and let cool.
2. Stir frosted flakes in with cream in a large pitcher or bowl and let stand until soft, about 20 min.
3. Pour through a sieve into a medium bowl and use the back of the spoon to gently press frosted flakes down, but not through the sieve.
4. Cream should measure 1 cup and if not top up with more cream.
5. Refrigerate cream until cold, overnight.
6. Using an electric mixer beat cold cream in a medium bowl until soft peaks form, 2 to 4 minutes.
7. Reduce speed to low and beat in sweetened condensed milk until just combined. (Do not overbeat as mixture may curdle)
8. Mixture should be smooth and fluffy
9. Scrape mixture into a resealable container and freeze until firm, 6 hours.

Please Enjoy

My thoughts
I am learning so many different recipes for ice cream and I must say for 3 ingredients this is the firmest ice cream I’ve enjoyed. It’s fluffy yet firm and actually tastes like frosted flakes. I did find it too sweet for my liking but I’ll tweak the sweetened condensed amount next time.

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Green Beans with Mustard Seeds

Green Beans with Mustard Seeds - Candy Coated Culinista

Green Beans with Mustard Seeds – Candy Coated Culinista

Yield/Serving: 4
Difficulty level is: Easy

From Seven Spoons

Ingredients
• Sea salt
• 255g green beans, trimmed
• 2 tsp extra virgin olive oil
• 1 ½ tsp mustard seeds
• 1 small onion, minced
• 1 clove garlic, minced
• A couple handfuls of baby kale or spinach leaves

Assembly
1. Set aside a large bowl with ice and very cold water.
2. Boil a large pot of water and generously salt.
3. Blanch green beans and transfer to ice water bath.
4. Using a large frying pan over medium-high heat; heat oil and fry mustard seeds.
5. Add in the onion once the mustard seeds start to pop and cook until translucent, about 5 minutes.
6. Stir in garlic for 30 seconds.
7. Drain the green beans and add to frying pan and cook for 2 to 5 minutes.
8. Add in the spinach at the last moment and serve.

Please Enjoy

My thoughts
This recipe could have used more mustard for me. I think I’d add some Dijon mustard also for some extra mustard punch. This is a simple vegetarian side that can be made in a matter of minutes.

Blueberry Poppy Seed Snacking Cake

Blueberry Poppy Seed Snacking Cake - Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake – Candy Coated Culinista

I never thought I would say this but I am officially a cake lover. Just in the last year I have realized I really enjoy cake and I mean all types (even the chocolate and red velvet I try to stay away from because I don’t like chocolate and cream cheese on cakes; they are slowly creeping into my dessert selections) and I’m eating more of my creations instead of giving them all away. I must say for a newly self proclaimed cake lover a breakfast cake is the way to go for me.

Yield/Serving: 8 loafs and one mini cake
Prep Time: 20 min.
Cook Time: 70 min. for me
Difficulty level is: Easy

Slightly altered from Seven Spoons

Ingredients
• 2 cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp sea salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar, plus extra for sprinkling
• 4 eggs, at room temperature
• Seeds scraped from a vanilla bean, or 2 tsp vanilla extract
• 2 tbsp crème fraiche or sour cream or yoghurt
• Juice and lemon zest from one whole lemon
• 1 cup blueberries, frozen or fresh

Assembly
1. Preheat oven to 300°F with a rack in the middle of the oven.
2. Butter or spray pan with non-stick spray.
3. In a large bowl whisk flour, seeds and sea salt and set aside.
4. Using a stand mixer with the paddle attachment, cream the butter and sugar for 8 minutes on medium-high, scraping regularly. (or use a spatula edged paddle attachment)
5. Reduce the speed to medium and add the eggs one at a time.
6. Add the vanilla.
7. On low speed add half the flour, milk, lemon juice and zest, and the last of the flour and don’t overmix.
8. Fold in the blueberries by hand.
9. Pour mixture into prepared pan, smooth the top and sprinkle with granulated sugar.
10. Bake for 80 to 90 minutes, rotating the pan halfway through until a cake tester inserted comes out clean.
11. Transfer cake to a wire rack to cool for 30 minutes in the pan.
12. Unmold and let cool completely.

Tips
• I used milk instead of crème fraiche or sour cream.
• Cake can be kept for 4 days covered or under a cake dome.

Please Enjoy

My thoughts
I used milk as I had no intention of wasting money on a container of crème fraiche when the recipe only requires 2 tbsp. Other than that I followed the recipe exactly and I will say I questioned creaming the butter for 8 minutes as that seemed to be very long time; also I have never done this in the past, but the batter turned out amazingly. I have been enjoying my snacking cake for breakfast as fruit and poppy seeds make perfect sense for breakfast. My taste testers said this had the right amount of sweetness; granted a few were like oh blueberry and poppy seeds “what no chocolate” I said here’s a healthy cake for once. I think next time I will add more lemon as I like the brightness lemon adds. This recipe reminds me a lot of my Blueberry Yogurt Cake with Vanilla Glaze, which is probably why I gravitated to this recipe in the first place. I will be making this again and again.

Blueberry Poppy Seed Snacking Cake - Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake – Candy Coated Culinista

Broccoli Rabe with Vegetarian Bagna Cauda

Brocolli Rabe with Vegetarian Bagna Cauda - Candy Coated Culinista

Brocolli Rabe with Vegetarian Bagna Cauda – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Seven Spoons

Ingredients
• 455g broccoli rabe, trimmed of tough stems
• 1 tbsp extra virgin olive oil, plus extra for drizzle
• Sea salt
• Black pepper
• 1 or 2 anchovy fillets, chopped
• 5 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp unsalted vegetable margarine, cold
• Raspberry Balsamic Vinegar of Modena

Assembly
1. Preheat oven to 500°F.
2. Toss broccoli rabe with olive oil on a baking sheet.
3. Season with salt and pepper.
4. Roast until tender for 7 to 10 minutes and turn once at the halfway point.
5. In a small saucepan warm olive oil, garlic and onions over low heat until melted and well combined.
6. Whisk in margarine and balsamic vinegar and spoon dressing over broccoli rabe and serve.

Please Enjoy

My thoughts
The original recipe called to use anchovies, but I wanted to make this a vegan dish. I was making this recipe and started adding onion for some reason, so I just added them to the recipe. I find Broccoli Rabe (Rapini) to be very bitter and the sweetness of the raspberry vinegar helped to cut some of the bitterness but not that much. I will eat this again I just have to teach my taste buds to love rapini more.

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