S is for … Soba Noodle Salad

S is for … Soba Noodle Salad – Candy Coated Culinista

Buckwheat noodles I wonder how these taste? This cold Soba noodle salad is a vegans or vegetarian heaven; but for me I was looking for the protein.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
Salad

• 2 bundles of soba noodles (buckwheat noodles)
• Half a small red onion, thinly sliced
• 2 medium carrots, shredded
• ½ English cucumber, julienned
• Handful of spinach
Dressing
• 4 tbsp hoisin sauce
• 1 tbsp honey
• 3 tbsp anchovy or fish sauce
Garnish
• 1 sprig green onion, chopped
• Handful of peanuts, chopped

Assembly
1. Using a medium saucepan bring water to a boil and widely spread one bunch of soba noodles in water.
2. Cook in the boiling water for seven minutes, stirring occasionally.
3. Meanwhile prepare the red onion, carrots, English cucumber and spinach and set aside in a bowl.
4. In a small bowl whisk the dressing ingredients together.
5. Once the soba noodles are cooked, drain and rinse in cold water three times and plate.
6. Place the vegetables on top and then drizzle with dressing.

Please Enjoy

My thoughts
My first thoughts were, this is so tasty but near the end I was thinking, this is in need of some protein like chicken. The flavours were there, but for a meat lover like me I still wanted some protein.

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Gluten-Free Lasagna Soup

Lasagna Soup – Candy Coated Culinista

You have guests coming over the weekend and you want to make something warm and comforting; but keeping yourself on a budget try this heart-warming soup.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 45 min. to 1 hour
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• ½ lbs, ground beef
• ½ lbs, ground pork
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp fried basil
• ½ tsp red chilli flakes
• 12 oz can of Crushed tomatoes
• 900 ml or vegetable broth
• 2 sprigs of basil leaves, chiffonade
• Handful of Italian parsley, torn
• 8 – 10 gluten-free lasagna noodles, broken
• ½ a link if pepperoni, sliced
• 1 cup fresh spinach
• 1 cup baby kale
• Mozzarella shredded, optional
• Parmesan cheese, optional
• Basil, to garnish

Assembly
1. Using a medium sized Dutch oven pour olive oil into pot and allow to heat up over medium-high heat.
2. Add onion and garlic and sauté until golden.
3. Place ground beef and pork in and cook until brown adding in sea salt, black pepper, oregano, basil, red chilli flakes.
4. Pour in the crushed tomatoes followed by the vegetable broth and bring to a boil and then reducing to simmer for 10 minutes.
5. Add in the pepperoni slices and lasagna noodles and let the mixture simmer for 25 minutes until cooked.
6. Add spinach and baby kale in the last 5 minutes of cooking.
7. Serve garnished with fresh basil and shredded mozzarella and parmesan cheese.

Tips
• Use canned whole tomatoes and blend quickly in a food processor if you are unable to find crushed tomatoes.
• When reheating add more vegetable broth.

Please Enjoy

My thoughts
I never thought of making a lasagna soup but I was craving lasagna and didn’t want to do all that work and well we are in the midst of an extreme cold weather warning. So this really hit the spot and everything came together very easily. My taste testers enjoyed and even left with some soup for home. This was surprisingly flavourful and such a great treat on a cold day. I actually made three recipes at once with the same ingredients more or less. I made my Italian Meatballs (a request for me to make), my skillet chicken pepperoni pizza and then the soup. I managed to make 3 recipes for under thirty-five dollars and had about thirteen servings; which was amazing. This was my first bigger meal prep as I don’t really like doing mass meals for the week and I had meals to carry me though some lunches and dinners; which freed up time for me to do things I enjoy like ice skating at night.

Happy Birthday Abstract Layered Cake

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

It’s my birthday and to celebrate I made my own cake. Now to most making your own birthday sounds like a horrible idea; but I love a challenge and wanted to see if I could make myself proud on my special day. Also if it doesn’t turn out I still have the dessert from the restaurant birthday celebrations.

Yield/Serving: 3 – 6” pans, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Funfetti cake layer from Dessert for Two

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, at room temperature
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp baking salt
• ¾ cups 2% milk
Funfetti Cake
• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg whites
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 ½ tbsp sprinkles
• 1 ½ tbsp. mini nonpareils
Buttercream Frosting
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk, more if needed
Decorations
• Coloured molding chocolate, pink, teal & white.
• Any other decorations you like sanding sugar, jimis, sprinkles, sugar gems, nonpareils – any size.
• Ivory, pink & purple food colouring.

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Funfetti Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one pan.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg white and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8. Stir in sprinkles by hand.
9. Pour batter into pan and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Abstract Decorations
1. Place parchment paper on a cookie tray and set aside.
2. In the meantime melt coloured molding chocolate in microwave safe bowls melting each colour separately in 30 second intervals in the microwave until melted.
3. Smear each colour of chocolate using the back of a spoon and then place in the fridge to set up.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place funfetti layer over and spread buttercream frosting over top.
5. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using three prep bowl add a little buttercream frosting and ivory, pink and purple food colouring or gel to each prep bowl and mix.
8. Using an offset spatula apply dabs of each colour along with the plain buttercream frosting.
9. Using a long offset spatula start icing the sides and top until smooth.
10. Smear a little butter cream to the back of each molding chocolate decoration before application to the cake. Add as many as you like.
11. Add other decorations.
12. Place bake in fridge to firm up.
13. Remove from fridge 30 minutes to an hour before serving.
14. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.

Please Enjoy

My thoughts
I have learned I need to just buy egg whites in a container. I can only do so much with my leftover egg yolks. I can’t be making curds and double yolk eggs all the time. With this recipe the second time baking it I had and issue regarding the doneness of the centre. The cake tester comes out clean and yet when I trim the cake, it is not entirely cooked through; which is aggravating. That being said I am much happier with this recipe then one I tried from someone else. I have never seen cakes sink in the middle in all my time baking and that recipe did it and it made me waste a half dozen eggs; arghhh. I will have to be very careful with who I try baking recipes from now on. Maybe it’s an altitude thing; but I highly doubt that sadly. The Funfetti cake turned out great and I am a fan of the dessert for two’s blog as I have access to recipes for two people. So this gave me the layer I needed to jazz up a plain old vanilla cake. I am still having issues frosting cakes as I can’t get the frosting to move around the cake as freely as I’d like; even though the frosting is soft. It is definitely a hand and pressure applied issue; but this is leaps and bound better than any of my fully decorated cakes except for my naked cakes and birch bark and yule log. I think I have graduated from naked cakes to full on cake decorating now and this is a wonderful way to keep my 2018 cake decorating goals moving in the right direction. I didn’t intend on adding multiple colours to the frosting or my geode inspired decorations; but I just went with it and it looks great to me.

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

I came to church Christmas morning and was told by my God-Children’s Grandmother “I have a bone to pick with you” to which I said “huh”. She said “where’s my cake”…. Ohhh. Their grandmom had seen a picture of my Birch Bark Buche de Noel and wanted her own. Well in all honesty that Yule log could be shared as there was more than enough; but I took the hint and made a cake for her and her husband for new years.

Yield/Serving: 3 – 6” pans
Prep Time: approx. 60 min.
Cook Time: 30-35 minutes
Difficulty level is: Medium, time-consuming

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, softened
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cups 2% milk
Gingerbread Cake
• 1 1/8 cups all-purpose flour
• 1/3 cup packed golden brown sugar
• 1 1/8 tsp ground ginger
• ¾ tsp baking soda
• ½ tsp five spice
• ½ tsp ground clove
• ½ tsp ground nutmeg
• ¾ tsp cinnamon
• 1 large egg beaten
• 1/3 cup canola oil
• 2 tbsp fancy molasses
• 1/3 hot water
Birch Bark
• Small paint brushes
• 6 dark chocolate wafers
• 6 milk chocolate wafers
• ½ cup white chocolate wafers
Simple Syrup
• 4 tbsp water
• 4 tbsp granulated sugar
Frosting
• 1 cups butter, at room temperature
• 2 cups confectioners’ sugar
• 2 tbsp milk, more if needed
Decorations
• Truffles
• Desiccated coconut
• Confectioners’ sugar

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Gingerbread Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat flour, brown sugar, ginger, baking soda, five spice, clove, nutmeg, cinnamon and salt.
5. Whisk in eggs, oil and molasses.
6. Slowly add in water until just combined.
7. Pour into one pan and smooth smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
10. Let cool completely.
Birch Bark
1. Place parchment in a cookie tray and set aside.
2. In two small microwave safe bowls melt the dark chocolate and milk chocolate wafers separately in 30 second intervals in the microwave until melted.
3. Draw lines and tree knots on the parchment paper and place in fridge to set for 10 minutes.
4. Meanwhile place white chocolate wafers in a medium sized microwave safe bowl and melt in 30 second intervals in the microwave until melted.
5. Let cool, until it is not hot to the touch. (You don’t want the white chocolate to melt the other chocolate when applying.)
6. Remove cookie tray from fridge and apply white chocolate using an offset spatula in a rectangular shape; covering all the dark and milk chocolate design.
7. Place back in fridge and let firm up for minimum 20 minutes.
Simple Syrup
1. Mix sugar and water together in a small prep bowl and set aside.
Buttercream Frosting
1. Using a stand mixer with the whisk attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
3. Taste frosting and add more sugar if you like; but this is purely a crumb coat to adhere the birch bark and coconut snow. So there is no need to overly sweeten this frosting.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place gingerbread layer over top and brush simple syrup into gingerbread cake. Cut a thin layer off the gingerbread cake for sure, to ensure the simple syrup can absorb.
5. Spread buttercream frosting over top.
6. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
7. Place in fridge to let the crumb coat firm up some.
8. Bring out the birch bark and start breaking into long shards.
9. Once frosting has firmed up start placing birch bark unto the cake.
10. Run some of the buttercream frosting along back of the birch bark and stick to the cake.
11. Continue until the cake is covered in birch bark.
12. Grab truffles or make truffles buy using more milk chocolate wafers and melt in the microwave and pour into circular molds and let set in fridge for at least 1 hour.
13. Once truffles are set dip base of truffles in the buttercream frosting and then place around the edges of the cake.
14. Sprinkle cake top with desiccated coconut and dust tops of truffles with confectioners’ sugar.
15. Serve & enjoy

Tips
• I bought my paint brushes at the dollar store.

Please Enjoy

My thoughts
They were very appreciative of the cake and said it was great; which made me happy. I enjoyed making this cake just as much as the yule log and I’m loving the decorating just as much as the baking now. I wanted to add a gingerbread layer to make it a seasonal cake and I’m happy I did. The aroma form the gingerbread cake was delightful. For once I got to taste my cakes as I had to level them. They tasted great and I loved that it came together so well. This took awhile to make; but again like the yule log I didn’t noticed how long it took. I binge watched Netflix’s Marvel shows in the kitchen while I baked and decorated and the time flew by.

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

Herby Vegan Compound Butter

Herby Vegan Compound Butter - Candy Coated Culinsta

Herby Vegan Compound Butter – Candy Coated Culinsta

I love compound butter; but I don’t necessarily want to partake in all the yummy delicious artery clogging full fat butter. Therefore, here is my version of compound butter that I use on veggies and on proteins.

Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 400g vegan margarine
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• Handful fresh dill
• Handful fresh parsley
• 2 tbsp fresh oregano

Assembly
1. Using a food processor chop fresh herbs
2. Place vegan margarine in food processor.
3. Blend herbs and butter together.
4. On a long piece of wax paper place butter in the middle and form butter into a cylinder.
5. Twist the edges and place in freezer for 30 minutes.
6. Take butter out of the freezer and cut butter into discs and roll back up and use as needed on vegetables or meat.

Please Enjoy

My thoughts
I love having a stack of discs in my freezer to use whenever I want. It is handy and an excellent way to use up all those fresh herbs that may be about to turn.

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