Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Ground Cherries

• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Pie Crust

1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Ground Cherries & Rhubarb

1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.


Mini Vanilla Madeleines with Cardamom Sugar

Mini Vanilla Madeleines with Cardamom Sugar – Candy Coated Culinista

These French tiny tea cakes or cookies to some are such a recognizable scalloped shape it is on the list of quintessential French sweets.

Yield/Serving: 40 – 48 mini Madeleines
Prep Time: 10 min.
Cook Time: 10-12 min.
Difficulty level is: Medium

From: Bake from Scratch

• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted & cooled
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking powder
• ¼ tsp kosher salt
• ¼ cup confectioners’ sugar
• 1 ½ tsp ground cardamom

1. Preheat oven to 375°F and spray Madeleine pan with non-stick cooking spray.
2. Over medium heat melt butter and let cool.
3. Using an electric stand mixture with the paddle attachment; beat the eggs, sugar and vanilla extract at medium speed until fluffy; about 3 minutes.
4. Beat in the melted butter.
5. In a large bowl sift together flour, cornstarch, baking powder and salt.
6. Stir in the flour mixture with a rubber spatula and fill pan until almost full.
7. Bake until madeleines spring back when pressed, 10 to 12 minutes.
8. Place madeleines onto a dish and sprinkle with confectioners’ sugar and cardamom mixture.
9. Serve immediately.

• I piped the batter in to pans and filled them to the top and they turned out great. I found this worked better for me then spooning in the batter.

Please Enjoy

My thoughts
I bought a Madeleine pan a few years ago and after what I thought was the disaster outcome I have never visited this cake again. I had thought my reproduction was terrible; but I have learned now that this is what Madeleines tastes like. They are only good right out of the oven in most instances and after that they harden quite fast; which is probably why they are dunked in tea or coffee. I am not a fan of the texture of this tiny cake; but now I have the technique down and I can check this off my list.

Citrus Cake

Citrus Cake – Candy Coated Culinista

A bright and fresh citrus cake with a tangy, zesty cream cheese frosting, decorated with candied citrus.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 20 – 30 min.
Difficulty level is: Medium

From: Bake from Scratch


• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp lime zest
• ½ tsp orange zest
• 2 large eggs
• 1 ½ cake flour
• ½ tbsp. baking powder
• ½ tsp ground ginger
• ½ cup 2% milk
• ½ tsp vanilla extract
• ¼ almond extract
Candied Oranges and Limes
• ½ navel orange
• 1 lime
• ½ cup granulated sugar
• ½ cup water
• 1 tbsp fresh lemon juice
• Bay leaf (optional)
Citrus Frosting
• 1 package of cream cheese
• 1 tsp lime zest
• 1 tsp orange zest
• 455 grams of confectioners’ sugar
• 4 tbsp heavy whipping cream
• ½ tsp vanilla extract


1. Preheat oven to 350°F.
2. Spray pans with non-stick spray.
3. Using a stand mixture using the paddle attachment beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Scraping the sides at needed.
4. Beat in the zest and add in the eggs one at a time until well incorporated.
5. Using a large bowl whisk together flour, baking powder, ginger.
6. Gradually add the flour to the butter mixture alternating flour, milk flour ensuring to end with flour.
7. Add in the extracts and divide batter in-between prepared pans. (smooth tops if necessary)
8. Bake until a cake tester inserted comes out clean, about 20 to 30 minutes.
9. Let cool in pans for 10 minutes and then remove from pans and let cool on a cooling rack.
10. Once cooled, using a serrated knife and cut each layer in half horizontally.
11. Spread frosting between layers and on top of the cake.
12. Garnish with candied limes and oranges and serve.
Candied Oranges & Lemons
1. Line a baking sheet with wax paper and set aside.
2. Cut oranges and limes into ¼” slices and remove seeds if necessary.
3. In a medium sized saucepan, heat sugar, water and lemon juice until dissolved.
4. Add slices and let simmer ensuring to keep slices in a single layer.
5. Cook for 14 to 16 minutes turning occasionally until slightly translucent.
6. Remove from pan and place on wax paper and let cool for a least an hour and hardened.
7. Cover and refrigerate for at least 2 hours and up to 2 days.
8. Sprinkle with extra sugar before decorating.
9. Reserve sugar mixture for another use is desired.
Citrus Frosting
1. Using a stand mixer with the paddle attachment, beat cream cheese and zest at medium speed until creamy, 3 to 4 minutes.
2. Gradually add confectioners’ sugar and beat in cream until frosting is spreadable consistency.
3. Beat in vanilla.

• I halved the recipe and it turned out great. This recipe can be batched down with ease.
• Use whatever citrus zest you want. I used lime instead of lemon.

Please Enjoy

My thoughts
I batched down this recipe and it also called for lemons; but I used limes instead. It was a heavy rainy day last week when I made it and my candied limes and oranges would just not firm up. I even tried putting it in the oven hoping to crystalize the citrus; but it didn’t work. I thought for a moment to bring out the hair dryer; but that’s just ridiculous; it was just a bad day to do sugar work and possibly make a whipped cream cheese frosting also. With this recipe and the lack of whipping cream I have no idea how this recipe would achieve fluffy whipped frosting with 4 tablespoons of whipping cream and a [package of cream cheese. I even added more whipping cream after to see and it still wouldn’t happen. The picture shows a whipped frosting and yet the instruction says spreadable which is quite perplexing to me. After I finished the cake I looked up some whipped cream cheese frosting recipes and it called for 1 cup plus of whipping cream; so I’m unsure how a whipped frosting can be made with the recipe given. The cake still looked great and I decided to make a rectangle shaped cake. The layers were perfect and I fell confident in my naked cake skills for the most part now, except for that “whipped” frosting. I actually took a third of the cake for once and I found the frosting sweet even for my palette. This was still a wonderful cake and I am loving the unconventional shaped cake. The other reviews were it was great and also a touch to sweet. Next time I will cut back the sugar even more as this is a good batch down recipe.

Citrus Cake – Candy Coated Culinista

Citrus Cake – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

On a high from making my first naked layered cake I had to make a white cake option so I could actually enjoy a nice slice of cake.

Yield/Serving: Makes one 7 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

Slightly Altered From Eat Delicious by Dennis the Prescott


• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• Handful of red cherries
• Handful of fresh blackberries
• Handful of blueberries


1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans and bake for 50 – 60 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 60 minutes or more.
9. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
10. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
11. Place chocolate pieces in a medium sized bowl and set aside.
12. Using a small saucepan bring cream to a simmer over medium heat.
13. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
14. Prepare the fruit and combine in a bowl.
15. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
16. Top the buttercream with some fruit.
17. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
18. Arrange the remaining fruit on top of the cake.
19. Serve.

• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
The goal of this cake was to be a white cake with white chocolate ganache; but it turned out to be more of a yellow cake as it baked for an hour. I also learned there is no such thing as a white chocolate ganache (who knew) the composition of white chocolate is not conducive to a ganache and the consistency stays runny and never hardens. Lesson learned and I will have to figure out how to make a white coloured cake another time. This cake was so delicious and came from another recipe I made and will post another time. Once again this cake came out moist and I reduced the amount of confectioners’ sugar in the icing to my personal taste. This was given to accompany a birthday present and this time I enjoyed a slice myself. This recipe is now my layer cake base recipe and I can’t wait to build upon this recipe. It looked so wonderful on my cake plate which I never use because nothing is ever pretty enough to go on it in my eyes.

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

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.

Lime Curd

• 5 egg yolks
• ½ cup granulated sugar
• 2 limes, zested & juiced
• 1 stick of butter, cut into pats, cold
• 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
• 1 egg white
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Confectioner’s sugar, to decorate (optional)


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.
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.
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.
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.
1. Decorate with sprinkled confectioners’ sugar in a pattern if desired.
2. Serve

• 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

• 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
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

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.)

• 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.

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

• 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
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

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.
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.

• 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

• 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

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.

• 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

• 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

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.

• 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


• 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

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.

• 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.

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