DIY Gumball Machine Costume

DIY Gumball Machine Costume - Candy Coated Culinista

DIY Gumball Machine Costume – Candy Coated Culinista

Why must I wait to the last minute for some things? I am not a tardy person as I always like to be early rather than late; I mean it’s not like the date changes yearly for Halloween like it does for Thanksgiving right. Yet here I am Thursday night staying up late making a quick DIY Halloween costume because I let the time slip away. I needed a costume I could make using some items from my already existing wardrobe. I knew I wanted to do something food related and I was thinking a Frappuccino of some sort; but then I thought to go as some sort of candy.

• 8 pack of pom poms (multi-sized)
• 1 headband
• 1 ring
• Coloured felt
• Safety pins
• Glue gun
• Glue sticks
• Black permanent marker
• Black tank top
• Red pencil skirt
• Shoes red or black

1. Lay tank top flat with an old piece of clothing in-between the two pieces of fabric.
2. Warm up the glue gun and start gluing pom poms in a random manner. (Don’t go too far down as you are tucking in the tank top).
3. Repeat on the back side of the tank top.
4. Decorate the headband.
5. Decorate the ring.
6. Draw the coin slot using the permanent market and cutting pieces from the felt.
7. Safety pin the coin slot to the front of the pencil skirt.

• Remember you are tucking in the tank top and don’t need to decorate the whole thing.

My thoughts
This took me about 4 hours to do while watching TV, so the time went by fast. My fingers were a hot glued mess; but I really loved how this turned out and I’m even wearing it to work today as its work appropriate for the Halloween festivities there as well as the Halloween Party tomorrow.

Dia de Muertos: Spiked Mexican Hot Chocolate

Spiked Mexican Hot Chocolate - Candy Coated Culinista

Spiked Mexican Hot Chocolate – Candy Coated Culinista

Dia de Muertos or Day of the Dead is a Mexican holiday celebrated to remember your friends and family who have passed on. Now I don’t need a special day to remember my mom or any of my loved ones who have gone on to a better place; but I do like the idea of this day as people celebrate the lives that the dead lived and it’s not about grieving. I have been looking for Mexican chocolate for over a year now, but I wasn’t going to make a trip or purposefully look for a Mexican grocery store in Toronto. I was shopping in the Detox Market and found Mexican Chocolate here of all places and that means I can make my spiked Mexican hot chocolate.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Hot Chocolate
• 3 cups 2% milk
• 2/3 oz tequila
• Chipotle chocolate bar, chopped into pieces
• 2 tbsp Dutch-processed Cocoa powder
Whipped Topping
• 1/2 cup heavy cream
• Cinnamon, garnish
• Nutmeg, garnish
• Cayenne pepper, garnish
• Shaved chocolate, garnish
• 2 cinnamon stick, garnish

Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the tequila and chocolate pieces and combine until melted and frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream.
4. Top with whipped cream and grate cinnamon, nutmeg, cayenne pepper, chipotle chocolate and put a cinnamon stick in.

Please Enjoy

My thoughts
This had some heat thanks to the chipotle and cayenne on my lips which I enjoyed. On a cold night curled up watching a movie this is a great a different spin on a traditional hot chocolate.

Halloween Block Party Cupcake Decorating Practice #5

Halloween Block Party Cupcakes - Candy Coated Culinista

Halloween Block Party Cupcakes – Candy Coated Culinista

I was outside taking pictures of my Cherry Yoghurt Bundt Cake and a few neighbourhood girls came by all inquisitive like asking “what are you doing?” So I told them I was just trying to get some natural light for my photos. They quipped how I took a lot of photos and that my cake smelled really good and if they could have some. I told them they’d of course have to ask their parents; but then it turned into them asking me to make them some cupcakes for their Halloween Block Party after running it by a parent and that they must be Halloween themed. Since I always have Halloween colours & decorations on hand as a skull lover and collector I said sure, when and what time. I delivered the cupcakes to the block party and the girls loved them and were very appreciative as well as the parents. I love when I can put smiles on little kids faces and I also got to meet a few neighbours.

Halloween Block Party Cupcakes - Candy Coated Culinista

Halloween Block Party Cupcakes – Candy Coated Culinista

Tomato Mushroom Chicken and Pasta Bake

Tomato Mushroom Chicken & Pasta Bake - Candy Coated Culinista

Tomato Mushroom Chicken & Pasta Bake – Candy Coated Culinista

Sometimes it baffles me how picky people really are. I mean with so much different types of foods available to us how you can only eat a handful of foods, especially when you have no food allergies of dietary concerns. When these people enter my life I always advise them to beware if I’m going to be making you meals be prepared to find new produce because it’s not going to kill you and I’d of course never give you anything that would cause you harm. This meal doesn’t contain anything out of the ordinary yet for some reason items here are not commonly eaten if you can believe that. Everyone is different right.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 50 min.
Difficulty level is: Easy

• 1 can Campbell’s Condensed Tomato with Basil and oregano Soup
• 1 soup can of water
• 2 ½ cups rotini pasta
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 green pepper, finely chopped
• 4 boneless, skinless chicken breast
• Sea salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Italian seasoning, to taste
• 1 cup mozzarella cheese
• 1/3 cup parmesan cheese

1. Preheat oven to 375°F.
2. In a casserole dish mix soup and water together.
3. Pour pasta and vegetables into the dish and mix well.
4. In a bowl season chicken with sea salt, pepper, oregano and Italian seasonings and place on top of pasta.
5. Sprinkle cheese over top of chicken followed by parmesan cheese.
6. Bake for 45 minutes until pasta is tender.
7. Broil cheese at 450°F for 5 minutes until cheese is a golden brown.
8. Serve.

Please Enjoy

My thoughts
This recipe couldn’t be any simpler and that is a perfect meal. Compliments were positive all around from “I loved it” to “man that was some good food you cooked” followed up by what else can you cook lol. Needless to say I sent them home with a serving for later consumption.

Tomato Mushroom Chicken & Pasta Bake - Candy Coated Culinista

Tomato Mushroom Chicken & Pasta Bake – Candy Coated Culinista

G is for … Grapefruit Pomegranate Cocktail

G is for … Grapefruit Pomegranate Cocktail  - Candy Coated Culinista

G is for … Grapefruit Pomegranate Cocktail – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

• 3 grapefruits, freshly squeezed
• 1 lime, freshly squeezed
• 2 oz. Vodka
• 1/3 cup pomegranate seeds
• Ice

1. Squeeze grapefruits and lime into pitcher and ensure no seeds get through using a strainer.
2. In two glasses pour some pomegranate seeds and muddle.
3. Pour in 1 oz. Vodka into each glass.
4. Put ice into each cup and pour grapefruit juice overtop.

• Decorate with grapefruit wheel or rind swirls or lime wheel or rind swirls

Please Enjoy

My thoughts
Two of my favourite fruits combined into an adult beverage; how could it go wrong. It didn’t and I loved the refreshing taste this had.

Cherry Yoghurt Bundt Cake

 Cherry Yoghurt Bundt Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Cake – Candy Coated Culinista

Much like my blueberry lemon cake with vanilla glaze, this recipe came about strictly due to free yoghurt. The strangest things happen in Toronto. Picture this – a truck at the side of the road in the Financial District for Astro Yoghurt just giving away an insane amount of yoghurt to whoever wants it. Now I actually missed the actual yoghurt being given away; but with such generous co-workers everyone had at least two packs of Greek yoghurt to take home and enjoy.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy


• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
• Frozen cherries, pitted (4 ½ oz)
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk


1. Preheat oven to 350°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
9. Bake for 60 minutes or until top is golden brown.
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth in a small bowl.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.

Please Enjoy

My thoughts
Such a moist cake and I will say yoghurt makes the best cake. I made some for my second mom just to taste test and her hubby managed to only get a small piece as everyone to a little more than their share. I then had to make another cake again 1 day later for him. Now I am being requested to make this for thanksgiving dinner just much larger. I would have made this recipe 3 times in 7 days which I find to be hilarious. My two favourite parts to this recipe was I used the cherries I picked from my second mom’s garden back at the end of June. Secondly I used my mom’s old copper Bundt pans; which funny enough I never realized were baking pans until I was tidying up the kitchen in May. I just thought they were decorative things hanging on the wall. Now I’m the proud owner of three unique mini Bundt pans and I couldn’t be happier.

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