Dark Chocolate Blueberry Macaroons

Sep 20, 2022

Dark Chocolate Blueberry Macaroons – Candy Coated Culinista

I have been wanting to make macaroons again for years after my first attempt over probably a decade ago was a weird fail. I’m hoping these turn out better as there is no egg or milk in this recipe.

Yield/Serving: 17
Prep Time: 20 min.
Assembly Time: 30 min.
Difficulty level is: Easy

Ingredients
⦁ 1½ cup blueberries
⦁ 2 tbsp water
⦁ 200g sweetened flaked coconut
⦁ 200g unsweetened shredded coconut
⦁ 2 tbsp coconut oil
⦁ 3 tbsp coconut cream
⦁ 1 tsp almond extract
⦁ ¼ cup pure Canadian Maple Syrup
⦁ 200g 70% dark chocolate chunks

Assembly

1. In a food processor or blender combine blueberries and water and puree until smooth.
2. Add in shredded and flaked coconut, coconut oil, coconut cream, almond extract and pure Canadian maple syrup and mix until well combined. (Ensure you scrape down the sides as you blend)
3. At this point if the mixture looks wet add some more coconut flakes. If it looks dry add a little more coconut cream or oil. Mixture needs to stick together when pressed with your fingers; but not soggy.
4. Measure 3 tbsp (45 ml) and scoop until a parchment paper lined baking sheet.
5. Transfer to refrigerator to chill for an hour while you prepare the chocolate.
6. Melt dark chocolate in an microwave proof bowl, stirring often until melted.
7. Dip macaroons into the chocolate and place on parchment paper lined baking sheet.
8. Drizzle tops with chocolate and set in fridge to cool until the chocolate is firm to the touch.
9. Store in fridge for up to one week and freeze for long-term storage.

Please Enjoy
My thoughts
This came together pretty fast and a great way to use up my freshly picked blueberries. what’s not to love coconut, blueberry, chocolate and maple syrup. The perfect texture and that macaroon taste and shape. The dark chocolate made these not as sweet which is a good thing sometimes.

Blueberry Picking Walnut Muffins

Sep 13, 2022

Blueberry Picking Walnut Muffins – Candy Coated Culinista

I’ve never been a fan of baking muffins. I don’t know why; but it’s just always been a sore spot for me. I came back home with 8 litres of blueberries and I want to make a few recipes with them.

Yield/Serving: 6 or 7
Prep Time: 20 min.
Cook Time: 42 min.
Difficulty level is: Medium

Adapted from Bravetart

Ingredients
⦁ 1 1/3 all purpose flour
⦁ ½ cup granulated sugar
⦁ 1 tsp baking powder
⦁ ¼ tsp sea salt
⦁ 1/8 tsp baking soda
⦁ 1/8 nutmeg
⦁ ½ cup (1 stick) unsalted butter, at room temperature
⦁ 1 egg
⦁ 1 ½ tsp vanilla extract
⦁ ½ cup 2% milk
⦁ 1 cup fresh blueberries
⦁ ½ cup walnuts, roughly chopped

Assembly

1. Preheat oven to 350°F.
2. Place muffin cups in muffin pan.
3. In a large bowl combine, all purpose flour, baking powder, salt, baking soda nutmeg and whisk together.
4. Using a stand mixer with the paddle attachment soften butter.
5. Add in egg and vanilla extract and combine.
6. Pour in half the flour mixture followed half the milk, then the remaining flour mixture and milk.
7. Place a tablespoon full of mixture at the bottom of the muffin cups.
8. In the remaining batter pour in blueberries and walnuts and combine.
9. Pour in mixture in muffin cups and bake for 42 minutes.

Tips
⦁ Recipe has a cooking time of 22 minutes.

Please Enjoy

My thoughts
Now this recipe is called five minute muffins; but there is really no way this recipe is any faster then any other prep time for cake, biscuits, loafs, etc. The name was really a misnomer for me and even the cook time was way off. I’m not sure why but it took twice as long for my muffins to bake. I did alter the recipe using butter instead and adding walnuts; but that is hardly a reason for the longer cook times. I can now say based on the look and the taste of the muffins, I can make a good muffin. It bursted of fresh blueberries with the crunch of walnuts.