Lemony Letdown: Pecan Lace Cookie Shards

Lemony Letdowns: Lace Pecan Cooke Shards - Candy Coated Culinista

Lemony Letdowns: Lace Pecan Cooke Shards – Candy Coated Culinista

Well this didn’t end like I expected at all. Such a simple recipe and yet … not the outcome I expected.

Yield/Serving: 24
Prep Time: 5 min.
Cook Time: 8 – 10 min.
Difficulty level is: ???

From Chatelaine Magazine – An Anna Olsen recipe

Ingredients
• ¾ cup granulated sugar
• ½ cup butter
• 1/3 cup 35% cream
• 2 tbsp honey
• 1 cup rolled oats
• 1 cup chopped pecans, chopped until the size of oats
• ½ cup dried cranberries, coarsely chopped

Assembly
1. Preheat oven to 350°F and line baking trays with parchment paper.
2. In a saucepan bring sugar, butter and cream to a boil, stirring often.
3. Once the mixture has boiled stop stirring and using a candy thermometer until it reaches 239°F (softball stage).
4. Remove pot from the heat and add honey, oats, pecans and cranberries.
5. Dip teaspoons into water and drop teaspoons of the batter onto the parchment; leaving 4” between each cookie to allow for spreading.
6. Flatten cookies with a spatula and bake until golden brown 8 – 10 minutes.
7. Let cookies cool on tray before removing.

Tips
• To shape lace cookie, let them cool for 1 minute and then lift cookie with a spatula and form around a rolling pin or in a muffin tin cup; or roll them into cigarettes.

Please Enjoy

My thoughts
Overly sweet and they didn’t form into anything but chards. I did like the chewiness of the cranberries and the crunch of the pecans though. I have always wanted to make lace cookies and had another Chatelaine recipe in mind to try. I was really hoping these would take shape of the form; but it never happened for me. I only managed to get one corner to bend properly and one cookie to stay intact. I will try this again down the road; but I think I lack the finesse for this recipe. The chards will be perfect in a parfait or added to the top of ice cream. I may even try to make it a topping on a cake or on my oatmeal for some added texture.

Lemony Letdowns: Lace Pecan Cooke Shards - Candy Coated Culinista

Lemony Letdowns: Lace Pecan Cooke Shards – Candy Coated Culinista

Christmas Cherry Pie Bars

Christmas Cherry Pie Bars - Candy Coated Culinista

Christmas Cherry Pie Bars – Candy Coated Culinista

This Christmas I wanted to go the unconventional route and make a different Christmas dessert for once. I wanted to make a pie but not in a typical pie form and of course not using pumpkin or sweet potatoes as the main ingredients. Here are my Christmas cherry pie bars.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy

Ingredients
• ½ cup butter, at room temperature
• ¾ cup granulated sugar
• 2 eggs
• ½ tsp sea salt
• 1 tsp vanilla extract
• 1 ¾ cup all-purpose flour
• ½ tsp baking powder
• 541 ml cherry pie filling

Assembly
1. Preheat oven to 350°F.
2. Spray an 8” x 8” pan with non-stick spray and set aside.
3. Using your stand mixer on low speed, cream butter and sugar together for about 1 to 2 minutes.
4. Add eggs, salt and vanilla and mix until incorporated.
5. Add the flour and baking powder and mix until just combined.
6. Press half of the dough into the bottom of the pan and reserve half the dough for the topping.
7. Pour pie filling over the dough base.
8. Drop small pieces of the reserved dough over top of the cherry filling.
9. Bake for 55 minutes or until golden brown.
10. Let cool.

Please Enjoy

My thoughts
I was a bit skeptical if the small pieces of dough would bake come together and not slide off the cherry pie filling; but it came together quite nicely. Its ooey and gooey and looks like cherry pie. I am posting this before I head out to Christmas dinner; so I have not received any reviews yet.

Christmas Candy Cane White Chocolate Skillet Cookie

Christmas Candy Cane White Chocolate Skillet Cookie - Candy Coated Culinista

Christmas Candy Cane White Chocolate Skillet Cookie – Candy Coated Culinista

I have wanted to make a skillet cookie for a long time now; I mean I even bought a smaller 10” cast iron skillet just for this recipe… 8 months later and I’m finally here and just in time for this perfect Christmas recipe.

Yield/Serving: 6 – 8
Prep Time: 10 min.
Cook Time: 18 – 20 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp unsalted butter, room temperature
• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• ¼ cup golden brown sugar
• 1 tsp vanilla extract
• 1 egg, room temperature
• 1 cup all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup peppermint white chocolate chips

Assembly
1. Preheat oven to 350°F.
2. Butter skillet with 1 tbsp unsalted butter.
3. Using an electric mixer cream butter and sugars together for 1 to 2 minutes at a medium speed.
4. Add vanilla extract and egg until incorporated.
5. In a large bowl sift flour, baking soda and salt together.
6. Decrease speed to slow and add the flour mixture, and don’t overmix.
7. Using a spatula fold in the peppermint white chocolate chips.
8. Pour cookie dough into the prepared cast-iron skillet.
9. Smooth the top with a spatula and bake for 18 – 20 minutes.

Tips
• Add 2 – 3 minutes if you want a crispier cookie.

Please Enjoy

My thoughts
Once again I found this to be extremely sweet, but my taste tester thought the sugar level was fine. Another taste tester thought it was sweet also; so this recipe has mixed reviews on the sugar level. I have halved the sugar to my liking as the chocolate chips are sweet also. I found the skillet cookie very hard to remove from the skillet, even though it was well greased. The next time I think I will try adding a layer of parchment paper and test the result.

H is for … Hazelnut Brittle

H is for ... Hazelnut Brittle - Candy Coated Culinista

H is for … Hazelnut Brittle – Candy Coated Culinista

This confection is a simple step into candy confection making and a great practice for learning the stages or sugar.

Prep Time: 10 min.
Difficulty level is: Intemediate

Ingredients
• 1 1/3 cups granulated sugar
• 2/3 cups water
• Non-stick cooking spray
• 2/3 cups hazelnuts, toasted and chopped

Assembly
1. In a small saucepan over medium heat pour in the sugar and water stirring gently to dissolve water.
2. Let the sugar mixture simmer without disturbing until the sugar turns an amber colour, (325°F -338°F)
3. Place a silpat or non-stick silicone sheet on a cookie sheet.
4. Spread chopped hazelnuts out on the baking sheet and pour caramel over and let set until hardened.
5. Break into shards.

Please Enjoy

My thoughts
This is a sweet, nutty and a perfect addition to a scoop of ice cream. It took awhile to get the sugar mixture to reach that hard-crack stage; but slow and steady is the way to go as the temperature can climb fast and become a bitter sugar versus sweet.

Classic Christmas Cranberry Clementine Cheesecake

Classic Christmas Cranberry Clementine Cheesecake - Candy Coated Culinista

Classic Christmas Cranberry Clementine Cheesecake

 

Nothing beats a little alliteration and nothing beats this recipe. Why do you ask? Because if this recipe can change a cheesecake hater like myself into a maybe sorta casual cheesecake lover then you have a winner. I have never ever liked cheesecake even though my dad and everyone around me absolutely loves it I never found the appeal. Cheese and desserts are just weird to me; but maybe it’s the Christmas twist that has me loving this recipe so much. Either way I’m moving one step in the right direction.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 1 hr 5 min.
Difficulty level is: Medium

Slightly altered from Chatelaine

Ingredients
Base
• 1 cup graham crackers crumbs
• 1 cup chocolate graham cracker crumbs
• 1/3 cup butter, room temperature
Filling
• 3 – 250g cream cheese, room temperature
• ½ cup sour cream
• 1 ¼ cups granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp vanilla paste
• 4 eggs
Cranberry Clementine Sauce
• 2 ½ cups fresh or frozen cranberries, thawed
• ¼ cup clementine juice
• 1/3 cup granulated sugar
• ¼ cup water
• 1 tbsp clementine zest

Assembly
1. Preheat oven to 325°F.
2. Lightly spray a 9” springform pan with cooking oil and line with parchment paper; ensuring parchment comes up the sides.
3. Wrap with foil (to keep water from leaking through during baking).
4. Stir gram and chocolate cracker together with butter and pressed over bottom of springform pan.
5. Set in fridge until ready for use.
6. Boil a kettle of water.
7. In an electric mixer using the paddle attachment beat the cream cheese and sour cream on medium speed until smooth.
8. Add in sugar, flour, vanilla and the eggs one at a time until just incorporated.
9. Place springform pan in the middle of a roasting pan and pour cream cheese mixture over the crust.
10. Pour boiling water into the roasting pan until it reaches halfway up the pan.
11. Bake for about 1 hour and 5 minutes or until almost set and the springform pan jiggles.
12. Remove pan and run a knife around the edges to prevents cracking and let cool for 30 min.
13. Remove springform from roasting pan along with foil and refrigerate until chilled, about 3 hours or overnight.
14. Using a small saucepan, stir cranberries, clementine juice, sugar and water until cranberries burst and sugar has dissolved, about 8 to 10 minutes.
15. Let sauce cool to room temperature and then pour over cheesecake.
16. Zest clementine’s overtop, slice and serve.

Please Enjoy

My thoughts
I can honestly say this is the only cheesecake I have been able to tolerate. Maybe because I made it or maybe because it’s the perfect Christmas combination; either way I’m happy with how it turned out. I decided to add chocolate crumbs to add another layer. I took this up to my dad’s early Saturday morning and by noon cheesecake was being enjoyed prior to brunch and I already had a request to make this for Christmas by another family member. I couldn’t believe how well received it was and that it was eaten before brunch. When I was baking it I found that it seemed a little too jiggly and I keep cooking it for about an hour longer. Now I’m not sure if I should have continued as the top had a distinct colour differentiation from the rest of the cheesecake; but I was afraid of undercooking this and making people sick.

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