Eggnog Pound Cake

Jan 3, 2023

Eggnog Pound Cake – Candy Coated Culinista

It took a couple of years; but I finally found the perfect recipe to use up leftover egg nog from Christmas.

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

Ingredients
Cake
⦁ 1 1/2 cups all-purpose flour
⦁ 1 tsp baking powder
⦁ 1/4 tsp sea salt
⦁ 1/2 tsp nutmeg
⦁ 1/2 cup (1 stick) butter, at room temperature
⦁ 1 cup granulated sugar
⦁ 2 egg
⦁ 1/2 tsp vanilla extract
⦁ 1/2 tsp almond extract
⦁ 3/4 cup eggnog
Glaze (if desired)
⦁ 1 cup confectioners’ sugar
⦁ 1 tbsp eggnog, more if needed

Assembly
Cake

1. Preheat oven to 350°F.
2. Spray and line a loaf pan with parchment paper and set aside.
3. In a large bowl, whisk together flour, baking powder, sea salt, nutmeg and set aside.
4. Using a stand mixer with the paddle attachment cream together butter and sugar until light and fluffy at medium speed.
5. Add in eggs one at a time until combined.
6. Add in vanilla and almond extract.
7. Pour in flour and eggnog alternating bewtween the flour mixture and egg nog ending with the flour mixture.
8. Bake for 1 hour until a cake tester inserted comes out clean.
9. Let cool in pan for one hour and release from pan.
   Glaze
10. Whisk confectioners’ sugar and eggnog in a medium sized bowl until smooth.

Tips
⦁ Decorate with glaze if desired. My pan was Christmas themed and had a lovely design on top so I didn’t want to hide it.

Please Enjoy
My thoughts
This cake has the most perfect texture. It reminded me of the pound cake my mom made when I was a kid. I know she wasn’t using eggnog; but the texture and smell mimicked it and it really made me smile.

Blueberry Picking Walnut Muffins

Sep 13, 2022

Blueberry Picking Walnut Muffins – Candy Coated Culinista

I’ve never been a fan of baking muffins. I don’t know why; but it’s just always been a sore spot for me. I came back home with 8 litres of blueberries and I want to make a few recipes with them.

Yield/Serving: 6 or 7
Prep Time: 20 min.
Cook Time: 42 min.
Difficulty level is: Medium

Adapted from Bravetart

Ingredients
⦁ 1 1/3 all purpose flour
⦁ ½ cup granulated sugar
⦁ 1 tsp baking powder
⦁ ¼ tsp sea salt
⦁ 1/8 tsp baking soda
⦁ 1/8 nutmeg
⦁ ½ cup (1 stick) unsalted butter, at room temperature
⦁ 1 egg
⦁ 1 ½ tsp vanilla extract
⦁ ½ cup 2% milk
⦁ 1 cup fresh blueberries
⦁ ½ cup walnuts, roughly chopped

Assembly

1. Preheat oven to 350°F.
2. Place muffin cups in muffin pan.
3. In a large bowl combine, all purpose flour, baking powder, salt, baking soda nutmeg and whisk together.
4. Using a stand mixer with the paddle attachment soften butter.
5. Add in egg and vanilla extract and combine.
6. Pour in half the flour mixture followed half the milk, then the remaining flour mixture and milk.
7. Place a tablespoon full of mixture at the bottom of the muffin cups.
8. In the remaining batter pour in blueberries and walnuts and combine.
9. Pour in mixture in muffin cups and bake for 42 minutes.

Tips
⦁ Recipe has a cooking time of 22 minutes.

Please Enjoy

My thoughts
Now this recipe is called five minute muffins; but there is really no way this recipe is any faster then any other prep time for cake, biscuits, loafs, etc. The name was really a misnomer for me and even the cook time was way off. I’m not sure why but it took twice as long for my muffins to bake. I did alter the recipe using butter instead and adding walnuts; but that is hardly a reason for the longer cook times. I can now say based on the look and the taste of the muffins, I can make a good muffin. It bursted of fresh blueberries with the crunch of walnuts.

Ricotta Chocolate Chip Pound Cake

Sep 9, 2021

Ricotta Chocolate chip Pound Cake

I have realized only now that I have never made a pound cake. With all the baked goods I have made what took me so long.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 1hr & 40 min.
Difficulty level is: Easy

From A Good Bake

Ingredients
⦁ 1 1/4 cup semi sweet chocolate chips
⦁ 1 2/3 cups all purpose flour
⦁ 1 tbsp baking powder
⦁ 1 tsp fine sea salt
⦁ 1 2/3 cups whole milk ricotta
⦁ 12 tbsp unsalted butter (1 1/2 sticks), cubed and softened
⦁ 1 1/2 cups granulated sugar
⦁ 3 large eggs
⦁ 1 tbsp pure vanilla extract

Assembly

1. Preheat oven to 350°F.
2. Cut a piece of parchemnt paper to fit into a 9″ loaf pan and line pan.
3. Spray the bottom and sides on the parchment paper with non-stick cooking spray.
4. Cut choclate chips until they are one-third the size of original choclate chips.
5. Pass through fine mesh the choclate dust and set aside chips.
6. Whisk flour, baking powder and salt together in a meidum bowl and set aside.
7. Put ricotta in a food processor and process until creamy smooth, about 1 minute and set aside.
8. Combine butter and sugar using a stand mixer with the paddle attachement and beat for 2 to 3 minutes. Scraping down the sides with a rubber spatula once or twice until mixture is light and fluffly.
9. Add eggs one at a time, scraping down the side between additions.
10. Add vanilla, mix in and scrape down the sides of the bowl.
11. Add in the ricoota and mix on medium-low speed until blended in. (Mixture will look broken)
12. Add in dry ingredients and mix on low speed until traces of flour remain visible.
13. Add chocolate chips in by hand and fold in until evenly dispersed and no flour is visible.
14. Pour batter into pan and spread evenyly using an offset spatula to level.
15. Bake for 1 hour and 10 minutes or until cake tester inserted comes out clean.
16. Remove and let cool in cake pan on cooling rack for 15 minutes.
17. Remove the cake using the parchment paper and return to rack.
18. Remove parchment paper and let cool on wire rack completely.

Tips
⦁ My cake took 1 hour and 40 minutes plus to bake.
⦁ I let my cake cool completely in the cake pan.

Please Enjoy
My thoughts
This pound cake was the heaviest and most decadent cake I have ever had. I understand where the moniker pound cake comes from. This cake embodied all the best of a chocolate chip cookie in cake for and I really enjoyed that a lot. The cake was rich and moist and the ricotta sounds weird but it gives the cake something a little snobby and I liked that. I made this cake twice in two weeks; the second time was a text requesting cake. I love these types of texts as they just make me smile. Slather with butter if you dare and warm up for 15 seconds the day after or serve with whipped cream. This is not a calorie counters cake; but you will enjoy it so much you won’t care one bit.

Ricotta Chocolate chip Pound Cake

Zucchini & Feta Scones

Jun 23, 2020

Summer is Ontario zucchini season and when you have a bounty of zucchini you are just looking for ways to incorporate it into recipes. This recipe fits the bill and adds the perfect freshness.

Yield/Serving: 2 + 12 leftover scones
Prep Time: 45 min. plus chilling
Cook Time: 20 min.
Difficulty level is: Easy

From Ultimate Veg

Ingredients
⦁ 1 lb zucchini
⦁ 3 1/3 cups self-rising flour
⦁ 2 level tsp baking powder
⦁ 11 tbsp unsalted butter, cold
⦁ 2 tsp dried chili flakes
⦁ 7 oz feta cheese
⦁ orange bell pepper
⦁ red onion
⦁ 2 large eggs

Assembly
1. Preheat oven to 400°F.
2. Coarsely grate zucchini and place in a large bowl with a pinch of sea salt.
3. Scrunch and squeeze together, them leave aside.
4. Pour flour into a bowl along with baking powder and rub in cubed butter.
5. Squeeze zucchini again to remove excess water and stir into the flour mixture along with chili flakes, feta, orange bell pepper and red onion.
6. Make a well in the middle and crack 2 eggs in and combine, but don’t overmix.
7. Wrap in plastic wrap and chill for 15 minutes in the fridge.
8. Roll out chilled dough on a floured surface until 1¼ inches thick, then cut.
9. Place on a lined baking sheet and bake for 20 minutes, or until golden brown and let cool.

Tips
⦁ Extra scones can be frozen raw, then cooked to order straight from frozen at 350°F. for 35 minutes.
⦁ Add in any other veggies you have on hand if you like. I had orange bell pepper and red onion so I added a little.

Please Enjoy

My thoughts
These scones turned out pretty well, if not a little too dense and salty. Just beware of how salty the feta you use are and use less salt when removing excess water from the zucchini in the beginning. These scones looked perfect though which made me very happy as my scones shape in usually hit or miss once removed from the oven.

Cinnamon Rolls with Blood Orange & Cream Cheese Frosting

May 24, 2020

Well the one thing I have accomplished during this lockdown is to break my yeasted recipes fear. Currently i’m three for three and loving it.

Yield/Serving: 8-9
Prep Time: 1 hour
Cook Time: 20 min.
Inactive Time: 12 hours or overnight
Difficulty level is: Medium

Ingredients
Cinnamon Rolls
⦁ 1/2 cup 2% milk
⦁ 1/2 cup cup golden brown sugar
⦁ 2 -1/4 tsp active dry yeat (1 packet)
⦁ 7 tbsp, unsalted butter, melted
⦁ 1 egg
⦁ 2 1/4 cups all-purpose flour, plus extra for rolling
⦁ 1/4 sea salt
⦁ 2 tsp ground cinnamon
⦁ 1 tsp ground nutmeg
⦁ 1/2 tsp ground cloves
Blood Orange & Cream Cheese Frosting
⦁ 1/8 cups cream cheese, softened
⦁ 2 tbsp unsalted butter, softened
⦁ 1/2 cup confectioners’ sugar
⦁ 1 tbsp 2% milk, or more if needed

Assembly
Cinnamon Rolls
1. In a small saucepan heat milk until it is lukewarm.
2. In a stand mixer with the paddle attachment pour milk in along with 1/3 cup golden brown sugar along with the yeast and stir until sugar has dissolved and then set aside.
3. After 5-8 minutes the yeast should start foaming.
4. Using the same saucepan melt 4 tbsp of the butter and pour into the mixer along with the egg and combine.
5. Add flour slowly and mix for four minutes and the dough will be soft.
6. Flour a pastry board or work surface and knead dough for two minutes until it comes together.
7. Place dough in a bowl and cover with cling wrap and let rise for 2 hours.
8. After 2 hours roll out the dough on a floured surface into a 10″ by 8″ rectangle.
9. Using the small saucepan melt the remaining 3 tbsp of butter and brush over the dough.
10. In a small prep bowl combine the remaining 1/4 cup golden brown sugar, cinnamon, nutmeg and cloves and sprinkle over the dough.
11. Roll dough lengthwise and trim of the ends.
12. Slice with a pasty cutter or knife into 8 or 9 equal pieces and pinch the ends so the rolls don’t unroll.
13. Line a 9″ cake pan with aprchment paper and place rolls inside.
14. Cover thightly with cling wrap and elastic bands around the pan to ensure no air gets in.
15. Refrigerate for 12 hours or overnight.
16. In the morning remove pan from fridge and let rise again for another 2 hours. The rolls at this point will have risen again and are ready to bake.
17. Preheat oven to 350°F and bake for 35-40 minutes or until rolls are golden brown.
18. While the cinnamon rolls are baking prepare the frosting.
Blood Orange & Cream Cheese Frosting
1. In a bowl combine cream cheese, butter, confectioner’s sugar and grate in the blood orange zest until it is smooth and set aside.
2. Once cinnamon rolls have cooled down slightly 5 minutes, spread cream cheese frosting overtop and serve.

Please Enjoy

My thoughts
Another yeasted recipes results in a very happy C.C. i’m not sure when this streak will end but for right now I am doing a happy dance at these results. Light and fluffy cinnamon rolls with a sligthly tangy cream cheese and citrus frosting to cut the sweet.

Everything Drop Biscuits with Cream Cheese

Oct 25, 2019

Who doesn’t love an everything bagel and now to make it in a biscuit form … yes please.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 12 min.
Difficulty level is: Easy

From: Smitten Kitchen Everyday

Ingredients
Seed Mix
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1 tbsp dried minced onion
• 2 tsp minced garlic
• 1 tsp coarse salt
Biscuits
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• 1 tsp coarse salt
• 4 tbsp cold unsalted butter, cut into cubes
• 115 grams plain cream cheese, cold, cut into cubes
• 1 cup buttermilk

Assembly
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper.
3. Combine seeds into a small bowl.
4. Using a large bowl combine flour, baking powder and salt.
5. Add in cold butter and cream cheese and using fingertips or pastry blender, combine until mixture resembles a sand texture.
6. Add in buttermilk and stir until just combined, with the dough clumping together.
7. Drop 12 equal portion into the seeds mixture.
8. Space evenly on parchment paper and bake for 12 minutes.

Tips
• These are best on the first day.
• You can also freeze the dough in mounds; just let warm slightly from freezer and then roll in seeds and bake.

Please Enjoy

My thoughts
What a great recipe and this was the one recipe that caught my eye immediately. I did find it a tad salty adding extra salt after there already being salt in the seed mixture; but otherwise love love love with the cream cheese in the dough … drool worthy. I also halved the recipe and it was simple enough, if you don’t need all 12 one day or freeze the other half. The cook time was off for me by 10 – 15 minutes; but I am already making these again Saturday morning.

Saskatoon Berry Scones

Aug 21, 2019

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.

Huevos De Caja

May 31, 2019

Huevos De Caja – Candy Coated Culinista

It’s always funny that you never notice ingredients in the grocery store until you need it…

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 40 min.
Difficulty level is: Easy

From: Nopalito

Ingredients
Huevos De Caja
• 2 tbsp canola oil
• 2 homemade soft corn tortillas or store-bought
• 1 tbsp kosher salt
• 1 tbsp white vinegar or freshly squeezed lemon juice
• 4 eggs
• 1 cup Frijoles Negros Refritos or good quality refried beans, warmed
• ¼ cup salsa cilantro
• ¾ cup grated jack cheese
• Chopped cilantro leaves
Frijoles Negros Refritos
• 2 tbsp canola oil
• 1 medium white onion, finely chopped
• 1 can black beans drained.
• 1 ½ tsp dried organo
Salsa Cilantro
• 4 large tomatillos, husked and rinsed
• 1 jalapeno
• 1 clove garlic
• Salt
• 2 tbsp cilantro leaves, chopped
• 2 tbsp white onion, chopped

Assembly
Huevos De Caja
1. Boil water and season with salt and vinegar.
2. Lower heat to a simmer.
3. Crack egg into a small bowl and ease into water.
4. Cook until the outsides are set and the inside is still runny, 3 to 4 minutes.
5. Remove using a slotted spoon and set aside.
6. In a small pan cazuelas or cast-iron skillet, place tortillas in pan followed by refried beans in a next shaped. Then tip poached eggs into centre and divide the salsa pouring on top.
7. Sprinkle jack cheese and bake in oven until completely melted for about 5 minutes.
8. Serve immediately and garnish with cilantro
Frijoles Negros Refritos
1. In a medium pot over medium-high heat, heat oil until hot.
2. Add onions and stir occasionally until a dark golden bron, 3 to 5 minutes.
3. Add in the oregano and let cook for another 1 to 2 minutes and let beans get hot.
4. Smash the bean mixture until slightly chunky.
5. Add a little water if need to reach the desired consistency.
Salsa Cilantro
1. Using a medium saucepan, combine tomatillos, jalapenos, garlic and enough water just to cover and season with salt.
2. Bring to a boil and then reduce to a simmer and let cook for 15 minutes, or until tomatillos and jalapenos begin to dull in colour.
3. Transfer mixture discarding the water to a blender and blend until salsa is smooth, but the seeds are still visible.
4. Pour into a bowl and chill.
5. Add in onions and cilantro just before serving.
6. Add additional salt if necessary.

Tips
• The recipe for Frijoles Negros Refritos calls for 1 cup canola oil; which I found to be a huge amount of oil even using the full 6 cups of black beans. I used 2 tbsp of canola oil with one can on black beans.
• I served mine with homestyle Mexican salsa, chipotle peppers in Adobo sauce.
• Purchase green Mexican salsa and add some cilantro if you don’t want to make Salsa Cilantro.
• You can also do step 6 & 7 using a frying pan and serve in a plate.

Please Enjoy

My thoughts
I have walked by the Mexican food section for many years in the same row with the Asian and Indian foods I pick up and yet I never saw them. I will start grabbing the Mexican salsa from now one instead of the Amaericanized salsa brands in the other aisle. This is another massive recipe. This book really serves a crowd and I’m happy I batched down the refried beans as I was only making it for this recipe. I used the leftover refried beans in some shrimp taco’s. I must say I made this recipe purely because the photo caught my eye; even though I didn’t think I liked refried beans and the last poached egg I made didn’t turn out the best. When this was a pleasant surprise with a runny egg served with two types of salsa, refried beans, adobo peppers. I served mine with some shrimp and with Agua de Jamaica and oh so tasty.

Huevos De Caja – Candy Coated Culinista

Superfood Gluten Free Oatmeal Breakfast Bowl

Nov 25, 2016

Superfood Gluten Free Oatmeal Breakfast Bowl – Candy Coated Cuinista

Do you wake up some mornings in a huge rush and know you want something healthy that “sticks to your bones” but going to the coffee shop is something you loathe like me? Well for me I always make some type of breakfast at home because I like to eat healthy. I wake up at five in the morning and need something that’s fast and this superfood gluten free oatmeal bowl is perfect for me. With five superfoods in this breakfast bowl (chia, oatmeal, ginger, pumpkin seeds and cranberries) it’s packed with all the good things I need to start my long day off right and it takes only 5 minutes to make. It really can’t get much easier than that.

Nothing keeps me on time better than a simple and fast breakfast and my Jord Wood Watch. I have been collecting classy, unique, high quality watches since I got my first job a teenager; but like most of us over the years I have stopped wearing my nice watches and opted to just use my phone as a watch. Let’s face it when smartphones took over these classic timeless watches seemed well antiquated and I was never fond of that; but I was just lazy and allowed all my watch batteries to die. However when I got my hands on this sleek, attention-grabbing, fashionable timepiece by Jord Wood Watches I remembered why I used to love wearing this accessory so much. It’s a great way to express your individuality and with these watches being made from different types of wood each piece can be uniquely yours and the women’s Frankie Series fits perfectly on my petite wrist and goes well with everything in zebrawood and its neutral tones.

Check out the well-crafted Jord Wood Watch Women’s Shop and get some gift ideas for Black Friday & Cyber Monday and for your Holiday gift giving. Click here for an instant giveaway and all entrants will receive an instant $25 off gift code for a watch of your choice. Scratch that special someone off your Christmas gift list and keep them on time.

Yield/Serving: 1
Prep Time: 1 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup coconut milk, boiling
• ½ cup gluten free oats
• 1 tbsp golden brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of kosher salt
• Pure maple syrup, drizzled
• dried apricots
• chia seeds
• Dried cranberries
• Pumpkin seeds, hulled
• Dried coconut slices

Assembly
1. In a small saucepan boil coconut milk.
2. In your breakfast bowl combine oats, sugar, cinnamon, nutmeg, ginger and salt with a spoon.
3. Combine boiling milk with oats; stir and then let sit for 5 minutes.
4. Drizzle maple syrup on top and add dried apricots, chia seeds, pumpkin seeds, dried cranberries and dried coconut slices and serve.

Tips
• Substitute coconut milk for milk, water or any other milk alternative.

Please Enjoy

My thoughts
In the morning I’m all about a no fuss recipe and this is hearty and super healthy. It has crunch from the seeds and a slight tart from the dried fruits and sweet from the drizzled maple syrup. It’s a great combination for breakfast.

This post was sponsored by JORD Wood Watches

Unique Watch
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Cranberry Banana Carrot Breakfast Muffins

Sep 6, 2016

Cranberry Banana Carrot Breakfast Muffins – Candy Coated Culinista

I’m always the person friends and family ask “do you have this” to which I reply yes give me a second. I was never a Girl Guide but I’m always prepared for any eventuality. This includes a day trip out of town I brought healthy snacks and well of course I brought too many and my bananas started to look a little too ripe for me by the end of our day. With over ripe bananas on hand I had no choice but to bake something and a new recipe at that.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 20 to 25 min.
Difficulty level is: Easy

Ingredients
• 1/3 cup of margarine, melted
• 1 egg
• 250g yoghurt
• ½ tsp vanilla extract
• 3 ripe bananas, mashed
• 2 carrots, peeled and shredded
• 1/3 cup frozen cranberries, roughly chopped
• 1 cup self-rising flour
• ¼ cups golden brown sugar
• Extra sugar to sprinkle

Assembly
1. Preheat oven to 375°F.
2. Place muffin cups in muffin trays and set aside.
3. Over low heat melt butter.
4. In a small bowl whisk together butter, eggs, yoghurt and vanilla extract.
5. In a medium sized bowl mash the bananas and add the shredded carrots and cranberries and set aside.
6. Using a large bowl whisk flour, sugar and add the bananas, carrots and cranberries.
7. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
8. Spoon batter into muffin cups two-thirds full and sprinkle with extra sugar.
9. Bake for 20 to 25 minutes or until a cake tester inserted comes out clean.

Please Enjoy

My thoughts
This was a delicious combination, I just found it too sweet for my liking and I have reduced the sugar amount in my recipe above. I combined two types of muffins I enjoy into one and it turned out well. The burst of cranberries with each bite was a great surprise splash of tart.