Lime Meringue Tart

Lime Meringue Tart – Candy Coated Culinista

Once again I was making a dish and found myself with 5 leftover egg yolks. There were a few recipes that immediately came to my mind and I thought to myself I have only made a curd a couple of times with varied results. So this time I went for a lime version and then after a week I decided to make a Lime Meringue Tart.

Ingredients
Lime Curd

• 5 egg yolks
• ½ cup granulated sugar
• 2 limes, zested & juiced
• 1 stick of butter, cut into pats, cold
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lime zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Meringue
• 1 egg white
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Confectioner’s sugar, to decorate (optional)

Assembly
Curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together resembling peas.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour lime curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.
Meringue
1. Using an electric mixer pour in egg white and whisk on high speed until frothy.
2. Add in cream of tartar and sugar until still peaks are achieved.
3. Place meringue in a piping bag and pipe around the edges of the tart.
Decoration
1. Decorate with sprinkled confectioners’ sugar in a pattern if desired.
2. Serve

Tips
• Curd can be refrigerated for up to 2 weeks.

Please Enjoy

My thoughts
A punch of tart with some sweet is a great flavor combination. The crust was crisp and crumbly. This curd recipe came from a prominent American Food Network personality and it was excessively sugary. I was not the only one who thought so and I halved the sugar in the lime curd. I will make an alternate for Thanksgiving or Christmas perhaps. I have some great ideas running through my head as I type this.

Canada 150 Sugar Cookies

Canada 150 Sugar Cookies – Candy Coated Culinista

Since its Canada’s 150th birthday this was my push to do something I have never done before. This is the first time I have ever attempted to make a sugar cookie as I seem to have an aversion to rolling out doughs; whether cookie or pie. My cooking dreams have been filled of me making sugar cookies for two plus years now. Visions of these perfectly decorated cookies that I see in the shops and I just never tackled it in fear of a terrible finished product.

Yield/Serving: 16-20 cookies depending on size
Prep Time: 15 min.
Cook Time: 12 min.
Difficulty level is: Medium, and time consuming and much patience

Ingredients
Cookies
• ¾ cups all-purpose flour, plus extra for rolling
• ½ tsp baking powder
• Pinch of seas salt
• 1 stick unsalted butter, at room temperature
• ¼ granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract
• ½ tsp almond extract
• 3 tbsp of milk
Icing
Red Icing
• ¼ cup confectioners’ sugar
• 2 tsp milk
• ½ tsp vanilla extract
• 1 tsp red food colouring
White Icing
• ¼ cup confectioners’ sugar
• 2 tsp milk

Assembly
Cookies
1. In a medium sized bowl, whisk together the flour, baking powder and sea salt.
2. Using an electric mixer, cream the butter and sugar together using the paddle attachment.
3. Once the butter and sugar is fluffy and light and pale in colour, add in the egg yolk and extracts until well incorporated.
4. Pour in over half the flour mixture and combine and then add the remaining flour mixture remaining.
5. Add milk and allow the dough to come together.
6. Preheat oven to 350°F.
7. Place parchment paper onto cookie sheets.
8. Sprinkle flour onto a marble pastry board or floured clean counter top and over rolling pin and roll out dough.
9. Cut out cookies and place on the cookie sheets.
10. Gather the dough scraps and re-roll and cut more cookies.
11. Continue step 10 until all the dough has been used up.
12. Place cookies on the cookie sheet in the freezer for 5 minutes.
13. Bake cookies for 10-12 minutes, until the edges of the cookies are golden brown.
14. Let the cookies remain on the cookie sheet for 5 minutes before moving them to a wire cooling rack to cool completely.
15. Prepare the icing and first outline the cookies and let that icing dry before flooding the interior with icing and then let that dry. (Ensure the icing isn’t too runny as it will run off the cookie. There is a subtle balance regarding the consistency of the border icing and flooding icing. You may want to add a touch more milk after doing the borders to get the icing to flood across the cookie easier.)

Tips
• Add more or less milk depending on how your dough is coming together.
• Don’t add vanilla extract to white icing as then the icing will lose its white colour.
• You can make the cookies ahead of time and decorate the next day.
• Sprinkle flour onto cookie cutters to minimize sticking.
• Remember you will need to set aside a nice chunk of time to decorate.

Please Enjoy

My thoughts
I made a test run recipe to see how everything would come together and I was almost annoyed. I knew I couldn’t use my own recipe as I have no clue how to make a sugar cookie and yet the recipe didn’t turn out well at all. The cookies were floury and I wasted way to much butter, egg yolks and flour; which is why I could make the meringue cookies recipe last week. I had 7 egg whites to use from all the fails for this recipe. Since I had already purchased two specialty cookie cutters from the U.S. months ago and I wasn’t going to waste that money; I just persevered. In the end I used another recipe and it still was too crumbly and the dough didn’t come together. Was it a humidity thing? Not today as it wasn’t humid; so I did my own thing and adjusted to my needs. For the next time I have to work on my finer lettering and decorating skills; but for my first go I’m happy with how it turned out. These are decent enough to give away to my friends for Canada Day celebrations. Everyone enjoyed the look of the cookies and even figured out the shape of Canada. The Ontario cookie shape was a litter harder to distinguish; even with my “x marks the sport” on Toronto where we live lol. Overall the Canadians did well in my book and these were not to sugary, which I liked. I’m excited to make another batch soon and keep refining my skills as I have 50 plus cookie cutters to my name and they’ve been in my cooking box for 7 years now unused sadly.

Canada 150 Sugar Cookies – Candy Coated Culinista

Canada 150 Sugar Cookies – Candy Coated Culinista

Meringue Nests with Rhubarb Curd

Meringue Nests with Rhubarb Curd – Candy Coated Culinista

A trip to St. Lawrence Market had me excited to use a particular ingredient I have wanted to cook with for years. I have searched at many different markets over the past 3 years all over the GTA and I could never find them. I was always being told, “We had them yesterday or just sold the last bunch.” Not to mention there is this fear associated with rhubarb as the leaves are poisonous; which of course had me a little apprehensive. Let’s face it I have ackee all the time and I’m actually consuming the poisonous pieces if they were picked to early and here I’m not even touching the rhubarb leaves, so those fears were quelled and I carried on.

Curd
Yield/Serving: 750 ml to 1 liter
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Meringue Nests
Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 2 hrs.
Difficulty level is: Medium

Ingredients
Curd
• 2 eggs
• ¾ cup granulated sugar
• 2 cups of rhubarb, shopped, about 6 stalks
• ¼ cup water
• Juice from half a lemon
• ¼ cup cold unsalted butter, cut into pats
Meringue
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

Assembly
Curd
1. Whisk eggs with 1/ cup of sugar in a medium sized bowl.
2. Using a medium sized saucepan add rhubarb with the remaining ¼ cup of sugar and water over medium-high heat.
3. Bring to a boil and then reduce to medium heat for 8 minutes.
4. Then whisk rhubarb until smooth and squeeze in lemon juice.
5. Ladle in the rhubarb into the egg mixture and slowly incorporate.
6. Add mixture back into the saucepan over low heat and continue to cook for 10 minutes, stirring constantly using a wooden spoon until mixture thickens.
7. Remove mixture from heat and stir in pats of butter one at a time allowing each pat to melt before adding the next.
8. Blender mixture for 30 to 45 seconds to achieve a smoother texture.
9. Pour into a jar and place plastic wrap directly on the surface of the curd.
Meringue
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Pipe meringue into nests and bake for 2 hours.
7. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.

Tips
• Blend the curd just before pouring into a jar to cool to achieve a smoother texture if desired.
• Let meringue cool in oven over night.

Please Enjoy

My thoughts
Rhubarb is a fibrous vegetable and I highly recommend blending the curd, especially if you are using it in a tart or topping a pavlova, meringue cookies, macaron, pancakes or crepes. You’re really going to want that smooth creamy texture to the curd. The meringue cookies were crispy, chewy and marshmallowy and with the addition of the tart silky curd it balances out the sweetness of the cookies. I loved that I got to practice my piping skills and it was enjoyed by all who had and this is a perfect summer recipe. I really wish I knew someone who had rhubarb in the backyard garden though as these sell at a premium. I paid 3.99 a pound, which came to $9.50 for seven stalks. As this has such a small season a splurge once a season is ok; but still it’s so pricy. If you want an eye-catching seasonal dessert to catch the eye; this is a must make.

N is for … Nectarine Cobbler Muffins

N is for … Nectarine Cobbler - Candy Coated Culinista

N is for … Nectarine Cobbler – Candy Coated Culinista

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

Ingredients
• 1 cup whole wheat flour
• 1 cup cake/pastry flour
• ¾ tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• ½ tsp ground cinnamon
• ¾ cup granulated sugar
• 1 cup 2% milk
• Juice from half a lemon
• 5 tbsp canola oil
• 1 extra large egg
• ½ tsp vanilla extract
• 1 tsp almond extract
• 3 nectarines, peeled and cubed
• Golden brown sugar, for sprinkling

Assembly
1. Preheat oven to 350°F.
2. Place muffin cups in the muffin pan.
3. In a large mixing bowl, whisk together the whole wheat flour, cake/pastry flour, baking soda, baking powder, sea salt, cinnamon and sugar.
4. In a medium size bowl whisk together milk, lemon juice, oil, egg, vanilla extract and almond extract.
5. Now add the wet ingredients to the dry ingredients slowly until just combined.
6. Fold in the nectarines and do not over mix.
7. Let the mixture sit for 30 minutes covered with a towel. (If you don’t have time you can skip this step)
8. Fill the muffin cups almost to the top (not overflowing) and sprinkle brown sugar on top.
9. Bake for 25 minutes or until a cake-tester inserted comes out clean.
10. Remove from oven and let cool for 5 to 10 minutes in the pan and then take out the muffins and let cool on a wire rack.

Tips
• Can be stored for up to two days in an air-tight container.

Please Enjoy

My thoughts
I can say I enjoy whole wheat muffins now. I have never been a fan since childhood and yet with the combination of half cake/pastry and whole wheat flour I really enjoyed this to my surprise. I barely noticed there was whole wheat in it besides the colour. I had to bake this recipe in two batches and noticed that the second batch raised more as the batter was resting for 30 minutes while the first batch was being baked. I will be resting my batter from now on as the result turned out so well. This was my second or third time making muffins and this is a vast improvement from my scone like first attempt.

Mother’s Day Marmalade Cake

Marmalade Cake - Candy Coated Culinista

Marmalade Cake – Candy Coated Culinista

This is a quick a foolproof recipe to accompany gifts for those special Mother figures in your life for Mother’s Day. Nothing beats a touch of homemade as it comes from the heart.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp cardamom
• 1/3 cup butter, cold
• 1 egg
• 1/3 cup sour cream
• 1 jar marmalade
• 3 tbsp marmalade, set aside to decorate

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In a separate bowl whisk together sour cream, milk, eggs and then pour the mixture into the flour and combine using a fork until it becomes a dough.
5. Add two-thirds of the marmalade into the dough and incorporate; but don’t overwork.
6. Shape dough into a loaf and place in pan and bake for one hour, or until golden brown on top.
7. Decorate the top of the cake with the remaining marmalade and serve.

Tips
• Use any flavour of marmalade or jam you like.
• Ensure marmalade or jam is soft in consistency

Please Enjoy

My thoughts
I made two of these for a part of a Mothers Day’s presents and the reviews were they were good. One said there was too much sugar; but then when they went back another time it tasted fine. I decided to decrease the sugar on my second attempt for this blog post as the marmalade has enough sugar to compensate.

Easter Egg Brownie Bars

Easter Egg Brownie Bars – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients

• 2 1/3 cup of all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 ½ stick unsalted butter, at room temperature
• 1 ¾ cup golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla extract
• ¾ cup whoppers, coarsely chopped
• ½ cup whoppers, to place on top

Assembly
1. Preheat oven to 350°F.
2. Spray 9” x 9” pan with non-stick cooking spray.
3. In a medium bowl, add flour, baking powder and salt and mix together.
4. Cream butter and sugar using an electric mixer at medium speed until well combined.
5. Add eggs and vanilla and incorporate.
6. On low speed at the flour mixture until combined.
7. Fold in whoppers and then pour batter into baking pan.
8. Bake for 25-30 min. or until a cake tester inserted comes out clean.
9. Let cool, cut and serve.

Tips
• If you prefer your cookies more chewy then under bake them by 2-5 minutes.

Please Enjoy

My thoughts
As usual too sweet for me; but enjoyed by others. I like that bars give off that Easter feel. This was a mix of a brownie and a cookie and great for children and adults alike.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies - Candy Coated Culinista

Red Velvet Cheesecake Brownies – Candy Coated Culinista

Valentine’s Day is tomorrow and this is a recipe I have made many a time and for many different occasions and this is always a favourite.

Yield/Serving: 12 servings
Prep Time: 20 min.
Cook Time: 30 – 35 min.
Difficulty level is: Medium

Ingredients
Red Velvet Brownies

• ¾ cups unsalted butter, melted, plus more for greasing pan
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tbsp red food coloring
• ¼ tsp sea salt
• 1 tsp white vinegar
• 3 eggs
• 1 ¼ cup all-purpose flour
Cheesecake Filling
• 340g container cream cheese, softened
• 3 tbsp sugar
• ½ tsp vanilla extract
• 1 large egg yolk

Assembly/Method
1. Preheat the oven to 350ºF.
2. Spray the pan with non-stick cooking spray.
3. In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
4. Whisk together the eggs in a small bowl, and then stir them into the brownie batter.
5. Fold in the flour until just combined, then pour the batter into the prepared pan, reserving 1/3 of the batter for the topping.
6. In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined.
7. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife, swirl the cream cheese together with the dollops of brownie batter.
8. Bake the brownies for about 30 minutes.
9. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Tips
• Serve with a scoop of French Vanilla Ice cream.
• Add more food colouring if you want the brownies to be redder. I don’t like to add to much dye to my baking so I held back here.
• I made these twice in a couple of weeks and found that the ones I baked in a glass Pyrex 9” x 9” dish came out more fudgey and moist than the ones I baked in a steel pan made for brownies specifically. (The ones with the grid make, so each slice is the perfect size). I prefer the Pyrex and suggest saving your money unless you got them on clearance like I did. This pan seemed to work much better for my blondies than brownies. Unless you prefer your brownies to be more dense.

Please Enjoy

My thoughts
I not a fan of cheesecake, but this is the first cheesecake like recipe I could eat and say I enjoyed every bite. The mix of brownie and cream cheese lessened the “cheesecakey” taste. The brownie was dense and rich and decadent. All the taste testers loved it. I got told I’m running their diet; this is sooooo delicious; I’m taking one home for my BF; but he’ll be lucky if he actually get this and so one. Brownies to me is very subjective as to how you like to enjoy your brownie on the brownie spectrum.

Cranberry Coconut & Apricot Cardamon Banana Bread

Cranberry Coconut Banana Bread - Candy Coated Culinista

Cranberry Coconut Banana Bread – Candy Coated Culinista

As much as I try as sometimes my bananas spoil and I just hate wasting, so here we go again a couple more banana bread recipes for the New Year. This is what happens when it’s the Christmas season and you’re going out and enjoying time with friends and family. At the rate I’m going I will have enough banana bread recipes for a whole month.

Cranberry Coconut Banana Bread

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

Ingredients
• 1/3 cup of butter, melted
• 1 egg
• 1 cup 2% milk
• ½ tsp vanilla extract
• 2 ripe bananas, mashed
• 1/3 cup fresh cranberries, roughly chopped
• 1/3 cup shredded coconut
• 1 cup all-purpose flour
• 1 tsp baking soda
• ¼ cup granulated sugar
• Dried cranberries
• Coconut slices

Assembly
1. Preheat oven to 375°F.
2. Grease pans.
3. Over low heat melt butter.
4. In a small bowl whisk together butter, eggs, milk and vanilla extract.
5. In a medium sized bowl mash the bananas and add the cranberries and shredded coconut and set aside.
6. Using a large bowl whisk flour, baking soda, sugar and add the bananas, cranberries and coconut.
7. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
8. Spoon batter into pan.
9. Top with dried cranberries and coconut slices.
10. Bake for 1 hour or until a cake tester inserted comes out clean.

Mini Apricot Cardamon Banana Loaves

Mini Apricot Cardamon Banana Loaves - Candy Coated Culinista

Mini Apricot Cardamon Banana Loaves – Candy Coated Culinista

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: about 1 hour
Difficulty level is: Easy

Ingredients
• 1/3 cup of butter, melted
• 1 egg
• 1 cup 2% milk
• ½ tsp coconut extract
• 2 ripe bananas, mashed
• 1/3 cup shredded coconut
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cardamon
• ¼ cup granulated sugar
• Whole dried apricot

Assembly
11. Preheat oven to 375°F.
12. Grease pan.
13. Over low heat melt butter.
14. In a small bowl whisk together butter, eggs, milk and coconut extract.
15. In a medium sized bowl mash the bananas and add the shredded coconut and set aside.
16. Using a large bowl whisk flour, baking soda, cardamom, sugar and add the bananas and coconut.
17. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
18. Spoon batter into pan.
19. Top with dried apricots.
20. Bake for 1 hour or until a cake tester inserted comes out clean.

Please Enjoy

My thoughts
I just can’t get enough of banana bread no matter the combination and it’s such a great way to use those over ripe bananas. Both these recipes were lovely and I’m now becoming a fan of decorating the tops of my banana breads with dried fruits as it adds a nice classy touch.

Christmas Pavlova Wreath

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

A festive spin on my favourite dessert; with the flavours of Christmas in a perfectly light and airy dessert that will put anyone in the Christmas spirit.

Yield/Serving: 4 – 6
Prep Time: 20 min.
Bake Time: 1 hour 30 min
Cook Time: 20 min.
Difficulty level is: Medium, time consuming

Inspired by Epicurious

Ingredients
For Pavlova
• 3 egg whites
• 9 tsp granulated sugar
• 1 tsp raspberry balsamic vinegar
• 1 tsp lemon juice, freshly squeezed
Sugared Cranberries
• ½ cup cranberries
• ½ cup granulated sugar
• ½ cup water
Cranberry Pomegranate Maple Syrup
• ½ cup cranberries
• ½ cup pomegranate seeds
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Remaining sugar syrup
Whipped Cream
• 1 cup whipping cream
Garnish
• Sugared cranberries
• Pomegranate seeds
• Kiwi, cut into thin pieces

Assembly
For Pavlova
1. Preheat oven to 250°F.
2. Using a piece of parchment paper trace one large plate and one small plate inside the large plate into a ring shape and place on a baking sheet.
3. Using an electric mixer, whisk the egg whites until soft peaks form.
4. Gradually add sugar 1 tsp at a time until the meringue forms into stiff shiny peaks. (bowl can be held upside down and nothing falls out)
5. Add balsamic vinegar, vanilla extract and lemon juice until incorporated.
6. Spread meringue within the ring shape and then bake for one and a half hours. When it is ready it will be crisp around the sides and dry on top. Let cool with the oven door slightly open and let remain in the oven overnight.
Sugared Cranberries
7. While the meringue is cooking; using a small saucepan boil water and sugar together until sugar is dissolved.
8. Let the sugar mixture cool down until lukewarm.
9. Put cranberries in a jar and pour the sugar mixture over top and cover.
10. Let the cranberries soak for 2 hours and drain and reserve the syrup for later for the cranberry pomegranate syrup.
11. Using a small bowl pour the cranberries in and mix the sugar until covered and let dry for 30 minutes and set aside.
Cranberry Pomegranate Maple Syrup
12. Combine cranberries, pomegranate seeds, maple syrup, vanilla extract and the remaining sugar syrup in a small saucepan and bring to a boil, stirring occasionally. Reduce temperature down to low and continue to stir until mixture thickens up a bit and then turn off once most of the cranberries have burst.
13. Using a sieve pour the syrup into a bowl and press out any remaining juices from the cranberries and pomegranates through the sieve.
14. Let cool down completely.
Whipped Cream
15. Using an electric mixer, whisk the whipping cream until cream thickens.
Garnish
16. Place meringue on a cake pedestal.
17. Top with whipped cream and then start placing sugared cranberries, pomegranate seeds and kiwi.
18. Drizzle with syrup and serve.

Tips
• You can prepare the meringue the night before, like I did.
• If you need to get the syrup mixture to cool faster, place in the freezer for a few minutes.

Please Enjoy

My thoughts
Pavlova is probably my most favourite dessert to make, even though I don’t make it much because it is time-consuming. The meringue was light and crisp on the outside and chewy and soft on the inside. The sugared cranberries added a tartness and sweetness along with the pomegranate seeds and fresh kiwi all topped on the light and creamy whipped cream. This is a festive and beautiful dessert to look at. I was elated at how this turned out exactly how I envisioned it and once again my dessert was a pre-dessert as my taste testers couldn’t wait to try it including myself. I even had a piece for lunch yesterday.

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Crustless Blueberry Pie

Crustless Blueberry Pie - Candy Coated Culinista

Crustless Blueberry Pie – Candy Coated Culinista

Still being the fraidy cat that I am of a proper pie crust I have exclusively stayed away from it for a couple years now. A doughy crust does not please me in any way and those recipes I have tried have never made it out the door for public consumption; friends and family are all good but to those just outside those parameters – no way. Thanksgiving dinner was upon me and I planned to make two recipes. Pie is a Thanksgiving classic; but what is the Candy Coated Culinista to do when she is still so frightened of the pie pastry dough… I’m making a crustless pie. Perfecto.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy
Ingredients
• ½ cup butter, at room temperature
• ½ 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 blueberry 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 blueberry filling.
9. Bake for 55 minutes or until golden brown.
10. Let cool.

Please Enjoy

My thoughts
A lovely recipe that wasn’t too sweet from my dessert lovers. I’m starting to perfect the correct amount of sugar even though I have sugar in my diet normally. I will however enjoy it in my baked goods when I must and this wasn’t overly sweet in any way. Score.

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