Zucchini & Feta Scones

Zucchini & Feta Scones - Candy Coated Culinista

Summer is Ontario zucchini season and when you have a bounty of zucchini you are just looking for ways to incorporate it into recipes. This recipe fits the bill and adds the perfect freshness.

Yield/Serving: 2 + 12 leftover scones
Prep Time: 45 min. plus chilling
Cook Time: 20 min.
Difficulty level is: Easy

From Ultimate Veg

Ingredients
⦁ 1 lb zucchini
⦁ 3 1/3 cups self-rising flour
⦁ 2 level tsp baking powder
⦁ 11 tbsp unsalted butter, cold
⦁ 2 tsp dried chili flakes
⦁ 7 oz feta cheese
⦁ orange bell pepper
⦁ red onion
⦁ 2 large eggs

Assembly
1. Preheat oven to 400°F.
2. Coarsely grate zucchini and place in a large bowl with a pinch of sea salt.
3. Scrunch and squeeze together, them leave aside.
4. Pour flour into a bowl along with baking powder and rub in cubed butter.
5. Squeeze zucchini again to remove excess water and stir into the flour mixture along with chili flakes, feta, orange bell pepper and red onion.
6. Make a well in the middle and crack 2 eggs in and combine, but don’t overmix.
7. Wrap in plastic wrap and chill for 15 minutes in the fridge.
8. Roll out chilled dough on a floured surface until 1¼ inches thick, then cut.
9. Place on a lined baking sheet and bake for 20 minutes, or until golden brown and let cool.

Tips
⦁ Extra scones can be frozen raw, then cooked to order straight from frozen at 350°F. for 35 minutes.
⦁ Add in any other veggies you have on hand if you like. I had orange bell pepper and red onion so I added a little.

Please Enjoy

My thoughts
These scones turned out pretty well, if not a little too dense and salty. Just beware of how salty the feta you use are and use less salt when removing excess water from the zucchini in the beginning. These scones looked perfect though which made me very happy as my scones shape in usually hit or miss once removed from the oven.

Avocado & Jalapeno Hash Brown

Avocado & Jalapeno Hash Brown - Candy Coated Culinista

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 35 min.
Difficulty level is: Medium

Jamie Ultimate Veg

Ingredients
⦁ 8 oz ripe cherry tomatoes, on the vine
⦁ olive oil
⦁ 1 ¾ lbs Yukon Gold potatoes
⦁ 4 scallions
⦁ 2 fresh jalapenos chilies
⦁ 3/4 oz Parmesan cheese
⦁ 4 large eggs
⦁ 4 sprigs of fresh cilantro
⦁ 1 lime

Assembly
1. Preheat oven to 375° F.
2. Place tomatoes on baking sheet and drizzle with 1 tbsp of olive oil and season with salt and pepper.
3. Clean potatoes, grate and squeeze dry with a paper towel.
4. Place in a oven-proof frying pan on medium heat.
5. Slice scallions and jalapenos and pit and peel the avocado.
6. Mix everything together and place in pan with 1 tbsp of olive oil and cook for 5 minutes.
7. Grate the parmesan and season with salt and pepper and flatten down into a even layer.
8. Cook for 10 minutes or until golden brown nd crisp on the bottom.
9. Then transfer to the oven for the final 10 minutes.
10. Poach eggs to your liking and serve over top of hash brown with tomatoes and cilantro leaves.

Please Enjoy

My thoughts
This makes the perfect breakfast, brunch, lunch or dinner and it’s vegetarian. My only change was to roast some mushrooms also; but the combination of avocado, scallions and jalapenos in the hash brown is divine.

Cinnamon Rolls with Blood Orange & Cream Cheese Frosting

Cinnamon Rolls with Blood Orange & Cream Cheese Frosting - Candy Coated Culinista

Well the one thing I have accomplished during this lockdown is to break my yeasted recipes fear. Currently i’m three for three and loving it.

Yield/Serving: 8-9
Prep Time: 1 hour
Cook Time: 20 min.
Inactive Time: 12 hours or overnight
Difficulty level is: Medium

Ingredients
Cinnamon Rolls

⦁ 1/2 cup 2% milk
⦁ 1/2 cup cup golden brown sugar
⦁ 2 -1/4 tsp active dry yeat (1 packet)
⦁ 7 tbsp, unsalted butter, melted
⦁ 1 egg
⦁ 2 1/4 cups all-purpose flour, plus extra for rolling
⦁ 1/4 sea salt
⦁ 2 tsp ground cinnamon
⦁ 1 tsp ground nutmeg
⦁ 1/2 tsp ground cloves
Blood Orange & Cream Cheese Frosting
⦁ 1/8 cups cream cheese, softened
⦁ 2 tbsp unsalted butter, softened
⦁ 1/2 cup confectioners’ sugar
⦁ 1 tbsp 2% milk, or more if needed

Assembly
Cinnamon Rolls

1. In a small saucepan heat milk until it is lukewarm.
2. In a stand mixer with the paddle attachment pour milk in along with 1/3 cup golden brown sugar along with the yeast and stir until sugar has dissolved and then set aside.
3. After 5-8 minutes the yeast should start foaming.
4. Using the same saucepan melt 4 tbsp of the butter and pour into the mixer along with the egg and combine.
5. Add flour slowly and mix for four minutes and the dough will be soft.
6. Flour a pastry board or work surface and knead dough for two minutes until it comes together.
7. Place dough in a bowl and cover with cling wrap and let rise for 2 hours.
8. After 2 hours roll out the dough on a floured surface into a 10″ by 8″ rectangle.
9. Using the small saucepan melt the remaining 3 tbsp of butter and brush over the dough.
10. In a small prep bowl combine the remaining 1/4 cup golden brown sugar, cinnamon, nutmeg and cloves and sprinkle over the dough.
11. Roll dough lengthwise and trim of the ends.
12. Slice with a pasty cutter or knife into 8 or 9 equal pieces and pinch the ends so the rolls don’t unroll.
13. Line a 9″ cake pan with aprchment paper and place rolls inside.
14. Cover thightly with cling wrap and elastic bands around the pan to ensure no air gets in.
15. Refrigerate for 12 hours or overnight.
16. In the morning remove pan from fridge and let rise again for another 2 hours. The rolls at this point will have risen again and are ready to bake.
17. Preheat oven to 350°F and bake for 35-40 minutes or until rolls are golden brown.
18. While the cinnamon rolls are baking prepare the frosting.
Blood Orange & Cream Cheese Frosting
1. In a bowl combine cream cheese, butter, confectioner’s sugar and grate in the blood orange zest until it is smooth and set aside.
2. Once cinnamon rolls have cooled down slightly 5 minutes, spread cream cheese frosting overtop and serve.

Please Enjoy

My thoughts
Another yeasted recipes results in a very happy C.C. i’m not sure when this streak will end but for right now I am doing a happy dance at these results. Light and fluffy cinnamon rolls with a sligthly tangy cream cheese and citrus frosting to cut the sweet.

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf - Candy Coated Culinista

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf – Candy Coated Culinista

This recipe is one of my bucket list recipes that year after year I let pass me by because I find the recipe intimidating. It’s Good Friday and tis the season to make hot cross buns. Traditionally eaten on Good Friday this sugar spiced bun with the cross on top represents the crucifixion of Jesus. The spices inside signify the spices used to embalm him at his burial. Well the time is now and I decided to use half of the last of the yeast in the house to try this. Good Vibes for my hot cross loaf please …

Yield/Serving: 6
Prep Time: 2 hrs & 30 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
Loaf

• ½ cup 2% milk
• 2 ¼ tsp instant yeast
• 2 tbsp warm water
• 1 egg
• 2 tbsp granulated sugar
• Lemon zest of one small lemon
• 2 cups all-purpose flour, plus more for dusting
• ½ tsp sea salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 3 tbsp unsalted butter, at room temperature
• 1/3 cup dried currants, cranberries and blueberries, finely chopped
Glaze (Egg Wash)
• 1 egg yolk
• 1 tsp water
Icing
• ½ cup confectioners’ sugar
• 1 tsp 2% milk, more if needed

Assembly
Loaf

1. Using a small saucepan over medium heat, warm milk until it bubbles and set aside to cool down to a lukewarm temperature.
2. In a small bowl add yeast to 2 tbsp of warm water, stir and set aside.
3. Add egg to the lukewarm milk and add in the yeast and set aside.
4. In a stand-up mixer pour sugar and lemon zest in a rub zest into sugar until it turns yellow and fragrant with your hands.
5. Add the flour, salt, cinnamon, nutmeg and butter and again rub together with your hands until the butter is incorporated.
6. Use a dough hook and add the milk mixture until dough is smooth and elastic.
7. Flour a cold marble pastry board or counter and add dried fruits by hand and incorporate.
8. Place dough in a grease bowl and cover with saran wrap and allow to rise until it has double in size, about 90 minutes.
9. Remove dough and place on floured marble pastry board or counter and diving into six equal portions.
10. Form into a ball and place in a loaf pan.
11. Meanwhile preheat oven to 375°F and then cover loaf pan with a tea towel and continue to let proof for another 45 minutes.
12. When dough has risen mix your egg wash in a small bowl and brush over loaf.
13. Bake for 25 minutes or when a cake tester inserted comes out clean.
14. Turn out and remove from loaf pan and let cool.
15. Using a medium sized bowl mix confectioners’ sugar, milk and butter and place in a piping bag and make a cross design.
16. Slice up and serve with a nice smear of butter.

Please Enjoy

My thoughts
I really picked a bad time to be making untested recipes as items are becoming hard to find those basics and I’m not about to line up to do my groceries. My life right now is lots of substitutions and planning meals well ahead or on the fly. I hadn’t seen a bag of flour in four weeks and only saw sugar this week for the first time in three weeks. For a baker it was really tough and I was rationing my baking supplies; but I carried two of the biggest bags of flour on my back home and I’m set for a bit and still rationing my supply very carefully. This recipe came together surprisingly well and I managed to get by only using two eggs and I have some egg whites left back. I had never used my dough hook before and was so happy it did all the work for me. I was expecting the dough to rise more than it did; but it did rise and I’m happy for that. The bread was the perfect texture and spring with little morsels of dried fruit. I will have to work on my icing as the consistency wasn’t up to my standards; but again I am trying to ration confectioners’ sugar also. Next time I will use a bigger pan so these can be a hot cross bun and not a loaf. I will also make the flour cross instead of an icing cross. I am thoroughly happy with how these turned out and will make these again and before another Good Friday comes around. A blessed Good Friday to you and yours.

Everything Drop Biscuits with Cream Cheese

Everything Drop Biscuits with Cream Cheese - Candy Coated Culinista

Who doesn’t love an everything bagel and now to make it in a biscuit form … yes please.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 12 min.
Difficulty level is: Easy

From: Smitten Kitchen Everyday

Ingredients
Seed Mix

• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1 tbsp dried minced onion
• 2 tsp minced garlic
• 1 tsp coarse salt
Biscuits
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• 1 tsp coarse salt
• 4 tbsp cold unsalted butter, cut into cubes
• 115 grams plain cream cheese, cold, cut into cubes
• 1 cup buttermilk

Assembly
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper.
3. Combine seeds into a small bowl.
4. Using a large bowl combine flour, baking powder and salt.
5. Add in cold butter and cream cheese and using fingertips or pastry blender, combine until mixture resembles a sand texture.
6. Add in buttermilk and stir until just combined, with the dough clumping together.
7. Drop 12 equal portion into the seeds mixture.
8. Space evenly on parchment paper and bake for 12 minutes.

Tips
• These are best on the first day.
• You can also freeze the dough in mounds; just let warm slightly from freezer and then roll in seeds and bake.

Please Enjoy

My thoughts
What a great recipe and this was the one recipe that caught my eye immediately. I did find it a tad salty adding extra salt after there already being salt in the seed mixture; but otherwise love love love with the cream cheese in the dough … drool worthy. I also halved the recipe and it was simple enough, if you don’t need all 12 one day or freeze the other half. The cook time was off for me by 10 – 15 minutes; but I am already making these again Saturday morning.

Saskatoon Berry Scones

Saskatoon Berry Scones - Candy Coated Culinista

A lunchtime city walk became such a fruitful trip when I stumbled upon a Farmer’s Market a block from my office. Saskatoon berries look like blueberries; but are surprisingly related to the apple family. The city of Saskatoon was named after this berry.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 20-25 min.
Difficulty level is: Easy

Ingredients
• 1 cup 2% milk
• 1 tsp baking soda
• 4 cups flour
• 1 cup granulated sugar (use – 1/2 cup)
• 1 cup butter
• 1 large egg
• 2 tsp baking powder
• 1 tsp salt
• 1 – 1 ½ cups Saskatoon Berries

Assembly
1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Combine milk and baking soda together in a medium sized bowl and let rest.
4. Using a large bowl, whisk together flour, sugar, baking powder and salt.
5. Cut butter into cubes and blend using a pastry blender.
6. Add in milk mixture and mix.
7. Gently mix Saskatoon berries and incorporate.
8. Flour work surface and lightly knead dough until a ball is formed.
9. By hand flatten dough and fold dough over again a few times.
10. Shape dough into a 9” circle, cut into 6 to 8 wedges, place on cookie sheet, and leave space between each piece.
11. Brush with milk and bake for 20-25 minutes or until lightly browned on top.
12. Let cool a little and serve.

Tips
• You can also use a food processor if so desired.

Please Enjoy

My thoughts
I’m surprised at how my scones always turn out. For some reason I just never know with scones and yet they come out soft and fluffy and bursting with flavour. All enjoyed these and the only comment was where the clotted cream and jam is. Now these had to travel so I didn’t bring those; but it was perfect none the less.

Autumn Beetroot Smoothie

Autumn Beet Smoothie – Candy Coated Culinista

I remember a short while ago I couldn’t tolerate a vegetable smoothie and then I started enjoying them. Slowly I added more and more vegetables building up my tolerance and now I’m at the point where I have a veggie smoothie more days than naught.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 1 min.
Difficulty level is: Easy

Ingredients
• ½ raw beetroot, peeled and cut into chunks
• Handful of cranberries
• 1 small knob of ginger
• 1 banana, cut into slices
• 3 tbsp plain yoghurt
• ½ cup water
• Few ice cubes

Assembly
1. Prepare vegetables and fruit and place in blender jar.
2. Add yoghurt, water and ice and blend for one minute.

Please Enjoy

My thoughts
I’ve always loved beets and this smoothie with its natural sweet touch from the beetroot and slight kick from the ginger is a wonderful fall smoothie.

Superfood Gluten Free Oatmeal Breakfast Bowl

Superfood Gluten Free Oatmeal Breakfast Bowl - Candy Coated Cuinista

Superfood Gluten Free Oatmeal Breakfast Bowl – Candy Coated Cuinista

Do you wake up some mornings in a huge rush and know you want something healthy that “sticks to your bones” but going to the coffee shop is something you loathe like me? Well for me I always make some type of breakfast at home because I like to eat healthy. I wake up at five in the morning and need something that’s fast and this superfood gluten free oatmeal bowl is perfect for me. With five superfoods in this breakfast bowl (chia, oatmeal, ginger, pumpkin seeds and cranberries) it’s packed with all the good things I need to start my long day off right and it takes only 5 minutes to make. It really can’t get much easier than that.

Nothing keeps me on time better than a simple and fast breakfast and my Jord Wood Watch. I have been collecting classy, unique, high quality watches since I got my first job a teenager; but like most of us over the years I have stopped wearing my nice watches and opted to just use my phone as a watch. Let’s face it when smartphones took over these classic timeless watches seemed well antiquated and I was never fond of that; but I was just lazy and allowed all my watch batteries to die. However when I got my hands on this sleek, attention-grabbing, fashionable timepiece by Jord Wood Watches I remembered why I used to love wearing this accessory so much. It’s a great way to express your individuality and with these watches being made from different types of wood each piece can be uniquely yours and the women’s Frankie Series fits perfectly on my petite wrist and goes well with everything in zebrawood and its neutral tones.

Check out the well-crafted Jord Wood Watch Women’s Shop and get some gift ideas for Black Friday & Cyber Monday and for your Holiday gift giving. Click here for an instant giveaway and all entrants will receive an instant $25 off gift code for a watch of your choice. Scratch that special someone off your Christmas gift list and keep them on time.

Yield/Serving: 1
Prep Time: 1 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup coconut milk, boiling
• ½ cup gluten free oats
• 1 tbsp golden brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of kosher salt
• Pure maple syrup, drizzled
• dried apricots
• chia seeds
• Dried cranberries
• Pumpkin seeds, hulled
• Dried coconut slices

Assembly
1. In a small saucepan boil coconut milk.
2. In your breakfast bowl combine oats, sugar, cinnamon, nutmeg, ginger and salt with a spoon.
3. Combine boiling milk with oats; stir and then let sit for 5 minutes.
4. Drizzle maple syrup on top and add dried apricots, chia seeds, pumpkin seeds, dried cranberries and dried coconut slices and serve.

Tips
• Substitute coconut milk for milk, water or any other milk alternative.

Please Enjoy

My thoughts
In the morning I’m all about a no fuss recipe and this is hearty and super healthy. It has crunch from the seeds and a slight tart from the dried fruits and sweet from the drizzled maple syrup. It’s a great combination for breakfast.

This post was sponsored by JORD Wood Watches


Unique Watch
//www.woodwatches.com/widget-article/candycoatedculinista

Cranberry Banana Carrot Breakfast Muffins

Cranberry Banana Carrot Breakfast Muffins - Candy Coated Culinista

Cranberry Banana Carrot Breakfast Muffins – Candy Coated Culinista

I’m always the person friends and family ask “do you have this” to which I reply yes give me a second. I was never a Girl Guide but I’m always prepared for any eventuality. This includes a day trip out of town I brought healthy snacks and well of course I brought too many and my bananas started to look a little too ripe for me by the end of our day. With over ripe bananas on hand I had no choice but to bake something and a new recipe at that.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 20 to 25 min.
Difficulty level is: Easy

Ingredients
• 1/3 cup of margarine, melted
• 1 egg
• 250g yoghurt
• ½ tsp vanilla extract
• 3 ripe bananas, mashed
• 2 carrots, peeled and shredded
• 1/3 cup frozen cranberries, roughly chopped
• 1 cup self-rising flour
• ¼ cups golden brown sugar
• Extra sugar to sprinkle

Assembly
1. Preheat oven to 375°F.
2. Place muffin cups in muffin trays and set aside.
3. Over low heat melt butter.
4. In a small bowl whisk together butter, eggs, yoghurt and vanilla extract.
5. In a medium sized bowl mash the bananas and add the shredded carrots and cranberries and set aside.
6. Using a large bowl whisk flour, sugar and add the bananas, carrots and cranberries.
7. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
8. Spoon batter into muffin cups two-thirds full and sprinkle with extra sugar.
9. Bake for 20 to 25 minutes or until a cake tester inserted comes out clean.

Please Enjoy

My thoughts
This was a delicious combination, I just found it too sweet for my liking and I have reduced the sugar amount in my recipe above. I combined two types of muffins I enjoy into one and it turned out well. The burst of cranberries with each bite was a great surprise splash of tart.

Epic Breakfast Bagel

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

This recipe started as a “what am I going to make for breakfast” The first time I made this it was a simple breakfast belt – bacon, egg, lettuce, tomato and then every time I made this the recipe grew and grew until it reached what I’m calling epic status. At this point I basically have to unhinged my jaw now to wrap my mouth around this sandwich and I love that.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients

• Lettuce
• Tomato, sliced
• Red onion, sliced thinly
• Bacon
• Apple Cheddar turkey sausage
• Fried egg, slightly runny yolk
• Poppyseed bagel
• Mayo
• Mustard
• Cheese slice
• Dijon mustard

Assembly
1. Prep the lettuce, tomato and red onion and set aside.
2. Using a frying pan over medium-high heat cook bacon and turkey sausage, and drain on a paper towel and set aside.
3. In another frying pan over medium-high heat fry egg until it is slightly runny.
4. Toast bagel.
5. Once bagel is toasted spread mayo on one side and mustard on the other.
6. Add red onion, turkey sausage, bacon, egg, tomato, Dijon mustard, lettuce and finally cheese.
7. Enjoy this great breakfast sandwich.

Please Enjoy

My thoughts
The first bit into this and the oozing of the egg running down was amazing. There is so much going on in this recipe and yet you can taste every ingredient. I find myself make my Epic Breakfast bagel more and more and I may even make that as a breakfast for dinner in the future

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

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