Christmas Candy Cane Cake

Christmas Candy Cane Cake - Candy Coated Culinista

Christmas Candy Cane Cake – Candy Coated Culinista

It’s Christmas time and I need a moist golden cake recipe much like my chocolate espresso cake. No time like a special holiday to experiment right lol.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

Ingredients
Cake
• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 1 can coconut milk
• ½ cup canola oil
• 2 tsp vanilla bean paste
Candy Cane Buttercream
• 2 cups butter, at room temperature
• 5 cups confectioners’ sugar
• ½ cup candy canes, crushed
• 3 tbsp milk
• 4 tsp pepermint extract
• Food colour/powder,gel
• sprinkles

Assembly
Cake

1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
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, canola oil, vanilla and water.
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. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 60 to 70 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 35 to 40 minutes or more.
Candy Cane Buttercream
1. Using the stand mixer with the whisk attachment beat butter and confectioners’ sugar until creamy for about 10 minutes.
2. Add in milk and peppermint extract and combine well.
Christmas Decoration
1. Do a crumb coat of white buttercream, add crushed candy canes into the buttercream between the cake layers and place in fridge, and let firm up.
2. Prepare green and red buttercream from a portion on the white buttercream for the Christmas tree and stripes and set aside.
3. Frost cake alternating red and white in a stripe and then smooth.
4. Pipe Christmas tree shape on cake and then decorate with confections.

Tips
• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.

Please Enjoy

My thoughts
This was my first attempt at stripes and this Christmas tree motif. I’m quite happy with the look of the cake; even though my lines could be straighter and such. I can only get better from here and will work on the stripes. The cake was a touch to dense for me even though with three layers the cake need some stability. My tester enjoyed the cake (aren’t they sweet); but I’m then still working on the perfect golden vanilla cake recipe, and will keep working on my current recipes. I likes the peppermint frosting and the candy cane buttercream layers which made this a festive cake.

Cinderella Pumpkin Soup

Cinderella Pumpkin Soup - Candy Coated Culinista

Cinderella Pumpkin Soup – Candy Coated Culinista

My new traditional of two whole years of a weekend getaway to Norfolk County for Pumpkinfest is so enjoyable and relaxing. The autumn foliage, pumpkin patches, hiking and long walks, hay & corn mazes, great lakes, Halloween decorations and of course pumpkins. This year I finally decided to lug home to big pumpkins packed in the luggage.

Yield/Serving: 1 litre
Prep Time: 15 min.
Cook Time: 1 hr to 1 hr. 30 min.
Difficulty level is: Easy

Ingredients
• 1 white Cinderella pumpkin
• extra virgin olive oil
• 500 ml mushroom broth
• 500 ml vegetable broth
• Sea salt, to taste
• Black pepper, to taste
• Fresh oregano
• Fresh thyme

Assembly
1. Pre-heat oven to 450°F
2. Wash pumpkin and de-seed and cut into pieces and place in a large bowl.
3. Coat pumpkin with extra virgin olive oil and place in roasting pan and roast for 60 minutes.
4. When pumpkin is finished roasting immediately place in a bowl and cover with saran wrap. (Letting the squash remain warm in the bowl, so it will be easier to remove the skin)
5. Over medium heat, in a large Dutch oven pour in the mushroom and vegetable stock and let cook.
6. Start peeling away the skin from the pumpkin and squash and add to pot.
7. Add salt, pepper, oregano and thyme and continue to cook for 30 minutes over medium-low heat.
8. At the 15 minute mark use an immersion blender to blend and let simmer.
9. Serve.

Tips
• Freeze a portion if desired.
• Don’t waste the seeds. Roast and add to soup as a garnish.

Please Enjoy

My thoughts
Simple and uncomplicated and divine. When I was in the pumpkin patch selecting my pumpkins I asked the farmer if the white pumpkins are well orange inside and if I could still bake or cook with them; to which she replied “yes” and I was sold. I bought two as I have never seen this breed or colour pumpkin before. The Cinderella pumpkin really shined with the roasted pumpkin seeds that added some much needed texture to the soup and I of course froze some for another day.

Bleeding Eyes Fault Line Cake

Bleeding Eyes Fault-Line Cake - Candy Coated Culinista

Happy Halloween everyone. This is my second favourite holiday in conjunction with Dia de los Muertos. I knew I wanted to make a new cake and well I am very happy how creepy; but cute this turned out.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tbsp espresso powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 2 cups milk
• ½ cup canola oil
• 2 tsp pure vanilla extract
• 2 tsp fancy molasses
• ½ cup boiling water
Buttercream
• 2 cups butter, at room temperature
• 5 cups confectioners’ sugar
• 3 tbsp milk
• 4 tsp pure vanilla extract
• Red food powder
• Clear Piping Gel
• Bloody candy eyes
• Black sprinkles

Assembly
Cake

1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla, molasses and water.
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. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 45 to 50 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 35 to 40 minutes or more.
Buttercream
1. Using the stand mixer with the whisk attachment beat butter and confectioners’ sugar until creamy for about 10 minutes.
2. Add in milk and vanilla and combine well.
Fault Line
1. Do a crumb coat of white buttercream and place in fridge and let firm up.
2. Apply eyeballs and sprinkles to cake.
3. Mix red food paint and clear piping gel until mixture turns red.
4. Pour into piping bag and decorate cake.
5. Enjoy

Tips
• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.
• Batter may look far too runny; but don’t worry.

Please Enjoy

My thoughts
This cake was my backup cake if my more gruesome cake didn’t turn out. Well … sigh…my gruesome cake didn’t turn out because there was a technique I just couldn’t get to work. However, I am totally loving this back up cake turned out. It’s still very halloweeny and my fault line improved and it’s not keg shaped. Now I just have to work on another technique and next year I post one perfectly Halloween themed cake (fingers crossed). This is the same recipe I used for my Skull fault line cake; I just changed the decorations. Amazingly moist; but this time the buttercream had a much better texture. Not adding food colouring and whipping it for much longer helped a lot.

Bloody Brains Halloween Meatloaf

Bloody Brains Halloween Meatloaf - Candy Coated Culinista

Bloody Brains Halloween Meatloaf – Candy Coated Culinista

What a happy accident this meal turned into. I was having company over and said I haven’t made meatloaf in awhile and this amazing recipe just fit the bill.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Easy

From: No Crumbs Left

Ingredients
Glaze

• 1 cup ketchup
• ¼ cup brown sugar
• 3 tbsp apple cider vinegar
• ½ tsp hot sauce
Meatloaf
• 1 pound ground beef
• ½ pound ground veal
• ½ pound ground pork
• 2 large eggs
• 1 cup finely chopped yellow onion
• ¾ cup gluten-free white bread crumbs
• ¾ cup chopped fresh parsley
• ¼ cup chopped fresh chives
• 2 tbsp chopped fresh basil
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 8 slices of bacon

Assembly
1. Preheat oven to 350°F.
Glaze
2. Using a small bowl, combine ketchup, brown sugar, cider vinegar and hot sauce.
Meatloaf
3. Using a large bowl mix ground meat, eggs, onions, bread crumbs, parsley, chives, basil, salt, black pepper until combined.
4. Form mixture into a brain shaped loaf on a baking pan.
5. Cover with bacon slices and tuck under bacon ends along the sides.
6. Bake for 45 minutes, then remove meatloaf from the oven, and brush half the glaze over top.
7. Bake for another 15 minutes or until meatloaf is cooked through and let rest for 15 minutes before slicing and serving.

Tips
• I served my meatloaf with chives and parsley roasted gem potatoes and sautéed rapini with garlic and shallots.
• I used a 50/50 mix of beef and pork and sage instead of basil and regular bread crumbs.

Please Enjoy

My thoughts
Since its October it’s skulls to the Nth degree at my place; more so than the usual. As soon as I plated this meatloaf on my skull platter, this looked like a bloody brain coming out of a skull. The glaze is sweet and tangy; my only change would be to use crushed tomatoes versus processed tomato ketchup as the sauce was probably a touch too sweet for myself. However; the combination of chives and parsley in the meatloaf was delightful; just ensure to finely dice evenly and the texture will be perfecto.

Sugar Skull Fault Line Cake

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

My first foray into this new cake trend. This is really a test cake for a cake I am attempting for Halloween proper; so I have to start somewhere and today is the day.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tbsp espresso powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 2 cups milk
• ½ cup canola oil
• 2 tsp pure vanilla extract
• 2 tsp fancy molasses
• ½ cup boiling water
Buttercream
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk
• 2 tsp pure vanilla extract
• Blue food colouring
• Orange food colouring
• Purple food colouring
• Green food colouring

Assembly
Cake
1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla, molasses and water.
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. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 45 to 50 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 35 to 40 minutes or more.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Add in confectioners’ sugar into the butter and beat on low speed then add in milk and vanilla and combine well.
Fault Line
1. Do a crumb coat of white buttercream and place in fridge and let firm up.
2. When crumb coat is firm, use bowls and start preparing your coloured buttercream. (Purple being the bulk of the buttercream followed by orange for the fault line colour and white, blue and green for the swirls on top.)
3. Frost the middle of the cake with orange frosting and smooth with icing smoother.
4. Apply sugar skulls and mini skull sprinkles to orange buttercream.
5. Frost the remaining of the cake with purple frosting stopping where the sprinkle begin.
6. Ensure this layer is thicker than the layer of sprinkle and decorations.
7. Smooth with an icing smoother at sides and top.
8. Enjoy

Tips
• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.
• Batter may look far too runny; but don’t worry.

Please Enjoy

My thoughts
I was worried there for a moment when I was pouring in the batter; but this cake looked amazing and smelled wonderful coming out of the oven. This cake is the moistest chocolate cake I have ever had and I even had some even though I am not a chocolate fan. I officially have my chocolate cake recipe. Reviews were the cake is great with a lovely texture, the perfect amount of sugar; but the coloured frosting needs work and I agree. Adding all this food colouring made the buttercream taste slightly artificial. I think I have to find a different type of food colour or add more confectioner’s sugar; which I would hate to do as I try not to add too much sugar in my bakes. The layers looked good and next time I think I will add a touch more buttercream in between and I now know I have to invest in some cake smoother & scraper tool as eye-balling turns into a keg shaped cake bulbous in the centre lol.

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

Halloween Celebration Cakes

Halloween Celebration Cakes – Candy Coated Culinista

Last Halloween I made was expected to make another Halloween inspired cake for my work pot luck. So I took this as an opportunity to try some new cake molds.

Yield/Serving: 24
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Chocolate Cake (4 skulls & fluted pan)

• 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
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
• ¾ cups white candy melts
• Halloween themed candies for skulls & hole in cake

Assembly
Chocolate Cake

1. Preheat oven to 350°F.
2. Grease chiffon pan cake pan with non-stick spray.
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. Separate out ¾ cups of batter and add a few drops of black food colouring and combine.
8. Pour black batter into four skull cavities coated in non-stick spray.
8. Pour the remaining chocolate batter into fluted pans and bake cakes for 35-45 minutes or until a cake tester inserted comes out clean.
9.Allow the cake to cool for 60 minutes in the pans and then invert out the cakes and let cool on a wire rack for 20 minutes or more.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
3. Decorate and place in fridge to firm up.
Candy Melt Coating
1. Melt white candy melts in a heat proof bowl in the microwave at 30 second intervals until melts have melted.
2. Pour over skulls and place in fridge to firm up.
3. Decorate eyes and face as desired and set aside
4. Place candies in the hole of the cake and place 3 skulls on top. Adhere with some frosting to ensure they stay in place.

Tips
• 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.

Mini Halloween Cake, Coffins & Skeletons

Yield/Serving: 12
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Almond Cake & Coffins & Skeletons

• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 tsp almond extract
• few drop of orange gel food colouring
• few drops of black gel food colouring

Assembly
Almond Cake & Coffins & Skeletons

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one 6” pan.
3. Spray pans 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 and almond extract 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.Split batter into half and colour half orange and the other black.
9. Pour orange batter into the 6” pan, and black into two min coffins pans & two skeleton mini pans 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.

Tombstone Salted Caramel Brownies

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• 2 tbsp salted caramel, homemade or store bought
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
This was a two day bake for me and I was working on this any free moment in between work. This turned out quite well considering there were a lot of aspects going on and the compliments kept coming in. Now I gave myself an ‘A’ for effort; but the perfectionist in me see’s the mistakes; but I’m still learning so I’ll cut myself some slack. The cakes tasted great I just have to work on coating the skulls evenly and having a steadier hand when decorating. This was still a fun bake and it was appreciated … what else can a girl ask for.

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake - Candy Coated Culinista

Since it is now officially autumn yet the weather is quite nice here still, I thought it would be the perfect time to start soaking my Christmas fruits and do a dry run of a fruitcake as this is all new to me.

Yield/Serving: 10 – 12 slices – 12” x 5” pan
Prep Time: 15 min.
Cook Time: 3hr & 30 min.
Difficulty level is: Easy

Ingredients
• 1 cup of glace fruit ( papaya, red cherries, green cherries, pineapple, orange peel, cherries, lemon peel)
• 1/8 cup golden raisins
• 1/8 cup dried currants
• 1/8 cup dried cranberries
• 1/8 cup dried apricots
• 1/8 cups dried dates
• 1/8 cups dried prunes
• Any other glace or dried fruits you desire to total 2 cups of fruit
• Slivered almonds
• Hazelnuts, chopped
• Pinenuts
• Peanuts, chopped
• Walnuts, chopped
• Pecans; chopped
• Any other nuts like pistachios if desired
• ¼ cup raspberry liqueur
• ¼ cup peach liqueur
• 1 cup unsalted butter, softened
• ½ cup brown sugar, firmly packed
• 5 eggs
• 2 cups all-purpose flour
• 2 tbsp liquor mixture

Assembly
Prior to bake day
1. Using a container with a cover add in all the glace, dried fruits, and set aside.
2. In a small saucepan pour granulated sugar over low heat without stirring and let the sugar melt.
3. Once sugar starts melting start stirring immediately until the colour changes to a golden brown/.
4. Add in raspberry and peach liqueur and pour over the glace and dried fruits.
5. Stir daily and every time you remember or pass by the container and mix up the glace and dried fruits.
6. As the liquid is absorbed feel free to add more alcohol if desired.
Bake day
7. Preheat oven to 300°F.
8. Grease a pan and line with parchment paper and set aside.
9. Using an electric mixture with the paddle attachment, beat butter and brown sugar until combined.
10. Add the eggs in one at a time followed by the flour until well mixed.
11. Pour the glace, fruit and nuts and combine by hand.
12. Spead mixture into pan and bake for 3 hours and 30 minutes.
13. Brush the top of the cake every 30 minutes with liqueur mixture.
14. Cover with foil and let cool in pan overnight.

Please Enjoy

My thoughts
I didn’t realize I would be babysitting this fuitcake for over 3 hours. Is this the normal baking time of fruitcake because that seem ridiculous to me lol. I had some leftover liquer and though this would be a good way to get rid of a bottle. This tasted great with the mix of nuts and fruits. I will be trying this again in a few days to see if the flavour changes any as fruits cakes are meant to have a longer shelf life.

Carrot Apple Easter Cake

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Nothing beats a carrot cake for Easter dinner and this recipe is one I come back to over and over again even with a few tweaks here and there.

Yield/Serving: 3 – 6” round cakes plus 6 cakelets
Prep Time: 1 hour
Cook Time: approx. 35 – 40 min.
Difficulty level: Time-consuming

Ingredients
Carrot Apple Cake

• 2 ½ cups un-sifted all-purpose flour
• 2 ¼ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground ginger
• ¾ tsp ground nutmeg
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 cup oatmeal crisp maple nut cereal, crushed
• 1 1/3 cup granulated sugar
• 1 tbsp pure maple syrup
• 1 ½ cup vegetable oil
• 3 eggs
• 2 cups carrots, peeled and shredded
• 2 granny smith apples, peeled and shredded
• 1/3 cup fruit mix, chopped
• 1/3 cup walnuts, chopped
• 1/3 cup pecans, chopped

Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 (250g) package cream cheese, softened
• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• Zest from 1 tangelo

Assembly
Carrot Apple Cake

1. Preheat oven to 350°F.
2. Trace out the shape of the pan on pieces of parchment paper.
3. Spray the pans with vegetable oil spray and place parchment paper inside the baking pan.
4. Using a medium sized bowl, combine flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, sea salt and cereal and mix and set aside.
5. In a large bowl beat sugar, maple syrup, vegetable oil and eggs.
6. Shred carrots and apples using a food processor.
7. Add the carrots, apples and fruit mix until just combined.
8. Incorporate the dry ingredients, using a whisk until just combined.
9. Mix in the nuts.
10. Pour the batter into the three pans and cakelet pans and cook for 35 to 40 minutes or until a cake tester inserted comes out clean.
11. Let cook in pans to cool and then let cool on a wire rack.
Whipped Cream Cheese Buttercream
1. Using and electric stand mixer with the whisk attachment, combine butter and cream cheese.
2. Add in confectioners’ sugar followed by vanilla extract and continue to mix.
3. Lastly add tangelo zest.
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 layer on the bottom layer and spread some cream cheese buttercream frosting over top.
4. Then place the next layer over and spread more cream cheese buttercream frosting over top.
5. Place final layer over and cream cheese spread buttercream frosting over top and along the sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using an offset spatula frost the cake entirely.
8. Decorate as desired. I made a swirl pattern on top; added some sprinkles and added some Easter coloured M&M’s.
9. Serve and enjoy.

Tips
• If you are making cream cheese buttercream omit 1/3 granulated sugar from the carrot apple cake, as there is enjoy confectioners’ sugar in the frosting to compensate. Otherwise, keep the full amount of sugar in.

Please Enjoy

My thoughts
Okay so I so love a carrot cake and adding in the apples was just perfect. This cake had a little bit of a Christmas cake feel with the nuts and fruit mix. I loved the amount of cream cheese in this frosting as it didn’t tasty too tangy and the tangelo flecks added a little extra something. I tried a new piping technique on top and it turned out wonderfully with a little bit of sprinkles scattered about. This recipe is really a process of love as it’s time-consuming; but so worth it.

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

W is for Watercress Winter Salad

W is for … Watercress Winter Salad – Candy Coated Culinista

I just love when I can get my hand on those winter fruits. It’s one of the few things I look forward to when it’s frigid and icy.

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

Ingredients
Winter Salad

• Watercress, bunch, stems removed
• Spinach, medium sized bunch, stems removed
• Parsley, handful, stems removed
• Persimmon, ripe & sliced
• Physalis, handful halved
• Kumquats, sliced
• ¼ pomegranate arils
• Blackberries, handful
• Extra creamy Danish blue cheese, crumbled
• ¼ cup pecans tossed in vinaigrette
Persimmon Kumquat Maple Vinaigrette
• 1/3 persimmon, rough chop
• 2 kumquats, rough chop
• Splash of apple cider vinegar
• 2 tbsp Extra virgin olive oil
• 1 tbsp pure Canadian maple syrup

Assembly
Winter Salad

1. Place watercress, spinach and parsley on a large serving plate.
2. Add persimmons, physalis, kumquats, pomegranate arils, blackberries and set aside.
Persimmon Kumquat Maple Vinaigrette
1. In a food processor add persimmon, kumquats, apple cider vinegar, olive oil & maple syrup until smooth and combined.
2. In a small bowl place pecans along with a tablespoon on vinaigrette and toss.
3. Sprinkle blue cheese and pecans over the salad and drizzle vinaigrette.
4. Serve.

Please Enjoy

My thoughts
This is a wonderful winter salad with such a great combination of well everything it was a delight to eat. It doesn’t take a little longer than a regular salad; but it’ worth in.

Christmas Leftover Winter Ragu

Winter Ragu – Candy Coated Culinista

Have leftover Christmas meat and looking for a way to use it up. Make this winter ragu.

Yield/Serving: 6
Prep Time:
Cook Time: 2 hours
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 1 red onion
• 1 clove of garlic
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 sprig fresh rosemary
• Olive oil
• 1 fresh bay leaf
• ¾ cup + 5 tsp Chianti
• 2 x 14oz can of plum tomatoes
• 14oz leftover cooked meat
• Extra virgin olive oil

Assembly
1. Peel onion, garlic, carrot, wash and trim leek with celery and pick rosemary leaves and
2. Finely chop all adding to a large casserole dish over medium-low heat with 1 tablespoon of olive oil and a bay leaf.
3. Cook for 20 minutes or until the vegetables have softened, stirring occasionally.
4. Now turn heat up to high and add in wine and let cook down for a few minutes and add tomatoes.
5. Fill each can half way up with water and swirl around and pour into pan.
6. Roughly chop or tear leftover meat, stir well and bring to a boil; breaking up the tomatoes with a wooden spoon.
7. Reduce down to low heat and continue to simmer for 1 hour to 1 and a half hours, or until thick.
8. Taste and season with salt and pepper and extra virgin olive oil to finish.
9. Serve with pasta, rice, polenta, potatoes or chunks of crusty bread for dipping.

Tips
• Use leftover meat of if Christmas was so good there were no leftovers, then use fresh ground beef.
• Serve with fried or creamy polenta, pasta or rice.

Please Enjoy

My thoughts
I swapped out the wine for de-alcholized wine and it tasted just as rich and bold and the hue was a treat. Season with salt and pepper at the end; giving the ragu time to marry completely first.

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