Everything Drop Biscuits with Cream Cheese

Everything Drop Biscuits with Cream Cheese - Candy Coated Culinista

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

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.

Huevos De Caja

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

Superfood Gluten Free Oatmeal Breakfast Bowl - Candy Coated Cuinista

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

Cranberry Banana Carrot Breakfast Muffins - Candy Coated Culinista

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.

Epic Breakfast Bagel

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

This recipe started as a “what am I going to make for breakfast” The first time I made this it was a simple breakfast belt – bacon, egg, lettuce, tomato and then every time I made this the recipe grew and grew until it reached what I’m calling epic status. At this point I basically have to unhinged my jaw now to wrap my mouth around this sandwich and I love that.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients

• Lettuce
• Tomato, sliced
• Red onion, sliced thinly
• Bacon
• Apple Cheddar turkey sausage
• Fried egg, slightly runny yolk
• Poppyseed bagel
• Mayo
• Mustard
• Cheese slice
• Dijon mustard

Assembly
1. Prep the lettuce, tomato and red onion and set aside.
2. Using a frying pan over medium-high heat cook bacon and turkey sausage, and drain on a paper towel and set aside.
3. In another frying pan over medium-high heat fry egg until it is slightly runny.
4. Toast bagel.
5. Once bagel is toasted spread mayo on one side and mustard on the other.
6. Add red onion, turkey sausage, bacon, egg, tomato, Dijon mustard, lettuce and finally cheese.
7. Enjoy this great breakfast sandwich.

Please Enjoy

My thoughts
The first bit into this and the oozing of the egg running down was amazing. There is so much going on in this recipe and yet you can taste every ingredient. I find myself make my Epic Breakfast bagel more and more and I may even make that as a breakfast for dinner in the future

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

Sweet Dutch Baby

Sweet Dutch Baby - Candy Coated Culinista

Sweet Dutch Baby – Candy Coated Culinista

This sweet popover eggy pancake also known as a German pancake can be easy turn from a breakfast treat to a savory meal much like a crepe. Just a few simple quality ingredients and you have an absolutely magical treat. This was apart of the Chatelaine Cooking Club see my picture here in the gallery of participants.

Yield/Serving: 2-4
Prep Time: 5 min.
Difficulty level is: Easy

From Chatelaine (Altered the cooking time though)

Ingredients
• ¼ cup butter
• 4 eggs
• 2/3 cups 2% milk
• ½ cup all-purpose flour
• ¼ cup tsp granulated sugar
• ½ tsp vanilla extract
• 1/4 tsp sea salt
• Confectioners’ sugar
• Blueberries
• Blackberries
• Raspberries
• kiwi

Assembly
1. Over medium heat melt butter in a 12” cast iron skillet.
2. Pre-heat oven to 400°F.
3. Using a large bowl whisk eggs and milk until uniform in colour.
4. Add in flour, sugar, vanilla and salt and whisk until well combined.
5. Pour batter into the hot skillet.
6. Bake for 20 to 25 minutes.
7. Dust with confectioners’ sugar and add fruit as desired.
8. Serve immediately.

Tips
• Watch closely in the last 5 minutes so it doesn’t burn.

Please Enjoy

My thoughts
This tasted like an eggy pancake to me and it was just okay. I did like all the fresh fruit and confectioners’ sugar on top, but still it was just okay for me. I turned out well and I had no issues with the recipe, I wanted a little more fluffiness to it. I alerted the cooking time by turning the temperature down a little and extended as baking at 475°F for 9 to 11 minutes it only going to guarantee me fire alarm to go off and I wasn’t in the mood for that in the morning. I did notice the Dutch baby deflated quite fast much like a soufflé.

Ancient Grain Breakfast

Ancient Grain Breakfast - Candy Coated Culinista

Ancient Grain Breakfast – Candy Coated Culinista

The journey the put more gluten-free and ancient grains into my diet continues. I bought this book after I made my bulgur wheat and black lentil salad, only to find this pairing in this book also I love when I think like the cookbook, it means I am on the right path and my food pairing process is true. I usually have smoothies for breakfast or toast or cereal, but I wanted to mix up my breakfast routine.

Altered from Grain Power

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 15-20 min, then overnight in fridge
Difficulty level is: Easy

Ingredients
• 1 cup mason jar
• 2 tbsp steel-cut oats
• 1 tbsp amaranth seeds
• 1 tbsp red quinoa
• 1 ½ tbsp sultan raisins
• 1 tsp chia seeds
• Cinnamon, pinch
• ¾ cup boiling water
• 2 tbsp milk
• 1 tsp pure maple syrup
• 1 tbsp walnuts
• 1 tbsp, dried apricots
• 3 raspberries
• 3 blackberries
• 5 blueberries

Assembly
1. Pour oats, amaranth seeds, red quinoa, raisins, chia seeds and cinnamon into a mason jar.
2. Fill with boiling water.
3. Screw on lid and shake and let set for 15 to 20 minutes on the counter.
4. Shake again and place in fridge for 7 or more hours.
5. In the morning remove from the fridge and reheat in the microwave or in a saucepan until warmed.
6. Stir in milk to your desired consistency, maple syrup and sprinkle with walnuts, apricots and fruit.

Tips
• Ensure mason jar has a little more space, then you can add the nuts, and fruit to the jar in the morning and enjoy your breakfast at work.

Please Enjoy

My thoughts
This smelt great making this before bed. It took no time at all and I was hoping for great results in the morning. When I warmed it up it tasted good, I just have to get used all these grains. I was expecting it to taste like oatmeal with a twist, but I will put in more oats if I want it to be more like the traditional oatmeal. Over time I will learn to love this with some more tweaking.

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