Zucchini & Fennel Spinach Pesto Salad

Zucchini Fennel & Spinach Pesto Salad – Candy Coated Culinista

I was given the hugest Zucchini I have ever seen from a co-workers garden and now. I could cradle the thing like a new born baby if that give you any indication of size. Since I clearly have zucchini for the week and for weeknight dinner with friends I figured a new recipe was in order.

Yield/Serving: 4
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
Pesto

• 1/2 cup fresh basil
• 1 cup fresh spinach packed
• 2 tbsp pine nuts
• 3 tbsp parmesan cheese
• 2 clove garlic, rough chop
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ cup extra virgin olive oil
• Squeeze of fresh lemon juice
Salad
• ½ small red onion, thinly sliced
• ½ small fennel, thinly sliced
• 4 medium sized zucchini, trimmed and sliced into ribbons
• ½ pint cherry tomatoes, halved
• ¼ Yellow bell pepper, diced
• ¼ Orange bell pepper, diced

Tips
• Serve with grilled chicken breast for added protein and pour leftover pesto sauce over top of the chicken breast.

Assembly
Pesto

1. In a food processor place basil, spinach, pine nuts, parmesan cheese, garlic, sea salt, black pepper and blend until finely chopped.
2. With the machine running pour in the extra virgin olive oil until pesto is uniform and set aside.
3. Squeeze lemon juice at the end and stir in with a spoon.
Salad
1. Slice red onion..
2. Using a mandolin slice the zucchini lengthwise into ribbons and fennel thinly into strips.
3. Halve the grape tomatoes and dice yellow and orange bell pepper.
4. Place all ingredients into a bowl add pesto and incorporate.

Please Enjoy

My thoughts
This salad was delicious and flavourful. I was surprised how tasty the spinach pesto was considering I couldn’t find arugula at the supermarket. I even went to the expensive fancy grocer to collect it and there was no arugula to be found. Considering the ingredients for this recipe aren’t the cheapest and I got the zucchini for free this would be perfect for a dinner party or with guests and these are some quality ingredients being used; don’t save it just for yourself.

Garden Zucchini – Candy Coated Culinista

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.

Spring Asparagus Medley

Spring Asparagus Medley – Candy Coated Culinista

An easy peasy evening spring vegetable medley to accompany a chicken or beef dish.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 2 tbsp Extra virgin olive oil
• 20 Asparagus; hard bottoms cut off
• 5 button mushrooms, sliced
• 10 grape tomatoes, sliced in half
• ½ small red onion, sliced
• Celery salt, to taste

Assembly
1. In a large frying pan pour olive oil over medium-high heat.
2. Add asparagus, mushrooms. Tomatoes, red onion and fry for 5 minutes until tender.
3. Add celery salt.

Please Enjoy

My thoughts
A simple yet satisfying spring dish. This would be a great side dish for a springtime BBQ. Crunchy asparagus, and softened mushrooms, tomatoes and onions is a great combination.

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.

Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

Assembly
1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

Tips
• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

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.

Caribbean Christmas Sorrel

Caribbean Christmas Sorrel - Candy Coated Culinista

Caribbean Christmas Sorrel – Candy Coated Culinista

This is my absolute favourite Christmas drink. Once the Christmas season is upon us I know I’m getting Sorrel and I’m elated. Sorrel is made from sorrel leaves; which are from the hibiscus family and with its deep, rich red colour it just screams Christmas to me. Not to mention all of those other Christmas spices.

Yield/Serving: 9 cups
Prep Time: 5 min.
Cook Time: 20 to 25 min.
Difficulty level is: Easy

Ingredients
• 1 cup sorrel leaves
• 9 cups water
• 1 hand of peeled ginger, cut into pieces
• 1 cinnamon stick
• A few cloves
• 2 star anise
• 1 cup cane sugar, to taste
• Lemon to taste

Assembly
1. Place all the ingredients except the sugar and lemon into a large pot and bring to a boil covered.
2. Reduce to low heat and let simmer for 20 to 25 minutes.
3. Remove from heat to allow to steep for a few hours.
4. Strain away the solids and add sugar and lemon to taste.
5. Chill and serve with ice.

Please Enjoy

My thoughts
I have tasted two types of Sorrel: the Bajan (Barbados) way; which I am accustomed to and more recently the Jamaican way which a lot of the time has Rum added to it; but I have only enjoyed the rum-free version to date. Both islands ways taste great in their own right; the Bajan having more of that Christmas smell and so dark and dense when the drink is put up to the light, no light is getting through. On the other hand the Jamaican way has a lot more ginger and the addition of orange peel and the drink is not as dense. So when I made my first attempt at this I did a combination of both recipes. This tasted alright to me I was really hoping for it to taste like the originals; but it tasted like a Caribbean Canadian version if you will. I think I watered it down too much. I did get my Bajan & Jamaican recipe originators to taste it and they said it tasted good. I will say it tasted better over the next few days as the ingredients blended more and I will definitely add less water next time.

Savoury Holiday Sweet Potato Casserole

Savoury Holiday Sweet Potato Casserole - Candy Coated Culinista

Savoury Holiday Sweet Potato Casserole – Candy Coated Culinista

Is there such a thing as too savoury…I sure think so. I made this recipe well before Thanksgiving thinking this sounds like an amazing unique dish too bad you can really only stomach it around the holidays or at least only I can.

Yield/Serving: 8-10
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 4 medium sweet potatoes, peeled and cut into pieces
• 6 slices bacon
• ½ cup golden brown sugar
• 1/3 cup all-purpose flour
• 1 cup walnuts, chopped
• ½ cup butter, melted
• ¼ tsp cayenne pepper
• 1/8 tsp black pepper
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/8 tsp cinnamon
• 2 tsp sea salt
• 1 spring rosemary, diced
• 1 stem of basil, diced
• ¼ cup 2% milk
• 2 eggs, lightly beaten
• Pecans, to decorate
• Bacon, to decorate
• Rosemary, to decorate

Assembly
1. Fill a large pot with water and boil sweet potatoes until tender.
2. Using a large frying pan, fry bacon slices and place on a paper towel and let absorb.
3. Chop bacon (leave some bacon behind to decorate if desired) and place in a large bowl along with brown sugar, flour, walnuts, butter, cayenne pepper, black pepper, nutmeg, cloves, ginger, cinnamon, sea salt, rosemary, basil and combine with a whisk.
4. Preheat oven to 350°F.
5. Mash the sweet potatoes and add in the milk, eggs and sugar and spice mixture and stir until well incorporated.
6. Pour sweet potato into a casserole dish and decorate with pecans along the sides and add bacon bits along with more rosemary in the centre.
7. Bake for 30 minutes and serve.

Please Enjoy

My thoughts
Like eating a very savoury sweet potato pie; the crunch from the nuts and the touch of saltiness from the bacon had me wanting more, the spices though probably a tad too much had me running away and I have altered the recipe accordingly for next time. I’m more of a hint of spices not an overwhelming amount. For awhile I didn’t even remember there was cayenne pepper in it until the slow burn crept up and then that was it I’m was done. This recipe smelt amazing from beginning to end, yet after 5 or so bites I just thought I think this is too savoury. Much like Pumpkin Spice Lattes in autumn and fruit cake or eggnog at Christmas some things are better only eaten at certain times of the year; because you well just don’t enjoy it as much any other time of the year. There is this novelty factor in a way and this is why I’ll be making this for either one of these holidays for dinner and no other time in the year ever.

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

%d bloggers like this: