Saskatoon Berry Scones

Saskatoon Berry Scones - Candy Coated Culinista

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

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

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

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

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

Please Enjoy

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

Naked Chocolate Birthday Cake with Buttercream Icing and Summer Berries

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

I made this cake for my first God-son’s birthday as usual I make him a cake. This time I’m trying to make a more fanciful grown up cake.

Yield/Serving: Makes one 9 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened natural (not Dutch-process) cocoa powder
• 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 Irish cream liqueur (such as Baileys)
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 2 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
• 2 ½ cups fresh strawberries, hulled and halved
• 1 cup fresh blackberries
• 1 cup fresh blueberries

Assembly
Cake

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, cocoa powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and Irish Cream.
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 evenly and cover with aluminum foil. (The will make the cake moist and light)
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. 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
10. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
11. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
12. Place chocolate pieces in a medium sized bowl and set aside.
13. Using a small saucepan bring cream to a simmer over medium heat.
14. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
15. Prepare the fruit and combine in a bowl.
Cake
16. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
17. Top the buttercream with some fruit.
18. 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.
19. Arrange the remaining fruit on top of the cake.
20. Serve.

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.
• 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
This is hands down the best cake I have ever made and I didn’t even have to cover up my work with frosting because it turned out so well. This is an attention grabbing cake and is worth all the time and effort for a special birthday cake. This had a wow factor and was loved by all. The cake was light and moist and the ganache was shiny and with the addition of the fresh fruits it cut the sweetness of the buttercream. I was very proud of myself and this has given me the confidence to tackle a proper layered cake. I had very high hopes and this turned out smashingly.

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

Eggnog Trifle

Eggnog Trifle - Candy Coated Culinista

Eggnog Trifle – Candy Coated Culinista

I made my first trip to Honest Ed’s that I can remember, even though I know my parents used to frequent there when they first came to Canada as the prices couldn’t be beat. I’d say that today prices still can’t be beat as I know many a university student who frequents Honest Ed’s. When I went in it probably looked the exact same way as when parents shopped here and that’s fine with me. I came to Honest Ed’s to see what deals were to be had and I found something I always wanted. Mr. C. went one way and I of course gravitated to the cooking section where I found my Trifle Bowl. I remember trifle from my childhood and of course that episode of Friends “The One Where Ross Got High” where Rachel messes up the Trifle for Thanksgiving Dinner. I never thought to make one myself because two people can’t finish off a trifle themselves; but now I had mini trifle bowls along with the regular size one and no excuse but to make a Christmas trifle.

Yield/Serving: 2-4
Prep Time: 15 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
Amaretti Cookies – makes 24 cookies
• 1& 1/3 cups ground almonds or whole almonds
• 2 egg whites
• ¾ cups granulated sugar
• ¼ tsp almond extract
Custard – makes about 1 cup
• 1 ¼ cups egg nog
• 2 large egg yolks
• 2 tbsp cornstarch
• 2 tbsp confectioner’s sugar
• 1 tbsp dark rum
• ¼ tsp vanilla extract
Pastry Cream – makes 2 cups
• 4 egg yolks
• ½ cup granulated sugar
• ¼ tsp cornstarch
• ¼ tsp kosher salt
• 1 ½ cups eggnog
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, cut into small pieces
Trifle
• Raspberries
• Blueberries
• strawberries

Assembly
Amaretti Cookies
1. Pre-heat oven to 300°F.
2. Place whole almonds in a food processor and grind until a fine consistency is achieved, if you don’t have or can find ground almonds.
3. Using an electric mixer with the whisk attachment beat the egg whites until soft peaks form.
4. Add in the sugar a little at a time until stiff peak form.
5. Add in the almond extract.
6. Gently fold in the ground almonds.
7. Place the mixture into a piping bag and pipe cookies into a lady finger shape and bake for about 20 minutes, or until firm to the touch.
Eggnog Custard
8. Pour the eggnog into a saucepan and heat, but not boil.
9. Using a medium size bowl put in the egg yolks, cornstarch and sugar in and whisk together until well incorporated.
10. Pour the warm milk over the egg mixture and whisk until combined.
11. Return to the pan and stir with a wooden spoon until the mixture thickens, but do not let boil.
12. Pour mixture into a boil and add in the rum and vanilla extract.
13. Let cool.
Eggnog Pastry Cream
14. Using a medium saucepan whisk together the egg yolks, sugar, cornstarch and salt.
15. Whisk in the eggnog and cook over medium-high heat whisking constantly until the mixture has thickened to a consistency of pudding. 2 to 4 minutes.
16. Remove from heat and whisk in the vanilla and then the butter until melted and smooth.
17. Cover pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.
Trifle Assembly
18. Place amaretti cookies along the side on a trifle bowl.
19. Pour a small amount of pastry cream in. (enough to hold up the cookies)
20. Place in a layer of blackberries.
21. Layer more pastry cream.
22. Place a layer of raspberries.
23. Make a layer of amaretti cookies.
24. Layer more pastry cream.
25. Place a layer of blueberries.
26. Layer the final layer of pastry cream and decorate with additional berries.

Tips
• If you let the custard sit for more than one day I noticed it was harder than I expected. Add in a little custard or eggnog and thin a little to get it back to that pudding consistency.
• You can layer this anyway you like and also using any of your favourite fruits.
• There will be leftover amaretti cookies.

Please Enjoy

My thoughts

I found my ground almonds weren’t fine enough from the food processor as they still seemed too big for the cookie. Next time I will buy ground almonds which will be a finer consistency.
The recipe I followed said to use a custard for the trifle but I found the custard was too runny for the trifle, however if you prefer a custard to a pastry cream use that. I use the custard recipe to help thin out the pastry cream when it got too thick for me.
This was not a pretty looking trifle to me and I had already cast it off when Mr. C. said he wanted to taste it and he said “it’s taste great, why are you so hard on yourself”. I took a small piece and it did taste great. The creaminess of the pastry cream mixed in with the crunch of the cookies and the freshness of the fruit it was delightful and with the taste of eggnog it’s a great Christmas dessert.

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

I just can’t resist a pavlova and therefore I couldn’t resist this cooking club challenge. Just give me an excuse to make pavlova. I can’t believe I never heard of these things till my Irish co-work told me this was his favourite food and I made Pavlova for the first time. When this was the cooking club challenge I was not going to partake in the fun, but how can I resist my fav dessert. If this is an option when I go out for dinner it’s either this or brulee.

Slightly Altered from Chatelaine

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 1hr & 15 min.
In-Active Time: 1 hr
Difficulty level is: Easy

Ingredients
Meringue
• 4 egg whites
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
Toppings
• 1 ½ cups 35% cream
• 2 tbsp confectioner’s sugar
• 3 tbsp Grand Marnier (orange liqueur)
• 1 pluots, cut into thin wedges
• 1 aprium, cut into thin wedges
• 1 kiwi, cut into chunks
• ½ mango, cut into chunks
• ½ dragonfruit, cut into chunks
• Handful of blueberries
• Handful of blackberries
• A few strawberries, thinly sliced
• Mint leaves (optional)

Assembly
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. Spoon the meringue into six portions onto the parchment paper, and form into circles using the back of a spoon and make an indent in the middle of the meringue.
7. Bake for about 1 hour and 15 minutes to let the top become crisp and dry.
8. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.
9. Using an electric mixer with the whisk attachment, beat the cream and confectioner’s sugar until soft peaks form, about 1 to 2 min and set aside.
10. Prepare all the fruit.
11. Spoon whipped cream onto the meringues and then top with fruits and drizzle with liqueur.
12. Sprinkle with mint leaves if desired and serve.

Tips
• The original recipe called for 3 tablespoons of brown sugar but I decided to forgo that and I’m happy I did as I found the meringue sweet enough already.
• Use any flavoured liqueur you have on hand that works with the pavlova and fruits. I used Gran Marnier (orange liqueur) instead of the Amaretto recommended.

Please Enjoy

My thoughts

I am a sucker for pavlova! I can’t believe I only came across this dessert a couple years ago. I love the sound it makes when my fork break through the crisp exterior and into the fluffy gooey insides. Looking at the original recipe I found there to be too much sugar and I questioned it, and I omitted the sugar topping on the fruit and I am glad I did. The meringue was pretty sweet. A great desert I would make for a dinner party.

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Berries & Pistachio Cream

Berries & Pistachio Cream - Candy Coated Culinista

Berries & Pistachio Cream – Candy Coated Culinista

This light dessert is fresh and so simple to put together.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 6 strawberries, quartered
• 10 black berries, pierced
• 20 blueberries, pierced
• ½ tbsp Grand Marnier
• ½ tbsp peach liqueur
• 1 cup, whipping cream
• 1 tsp confectioner’s sugar
• 1 tsp vanilla extract
• 1 tbsp pistachio, finely chopped

Assembly
1. Prepare the fruits and pour into bowl.
2. Pour Grand Marnier and peach liqueur over berries.
3. Whip whipping cream along with vanilla extract until thick.
4. Prepare pistachios.
5. In a glass cup place berries in and top with whipped cream and then sprinkle pistachios over top.

Tips
• You can use store-bought whipped cream if desired, but homemade is so much better.

Please Enjoy

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