Citrus Cake

Citrus Cake – Candy Coated Culinista

A bright and fresh citrus cake with a tangy, zesty cream cheese frosting, decorated with candied citrus.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 20 – 30 min.
Difficulty level is: Medium

From: Bake from Scratch

Ingredients
Cake

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp lime zest
• ½ tsp orange zest
• 2 large eggs
• 1 ½ cake flour
• ½ tbsp. baking powder
• ½ tsp ground ginger
• ½ cup 2% milk
• ½ tsp vanilla extract
• ¼ almond extract
Candied Oranges and Limes
• ½ navel orange
• 1 lime
• ½ cup granulated sugar
• ½ cup water
• 1 tbsp fresh lemon juice
• Bay leaf (optional)
Citrus Frosting
• 1 package of cream cheese
• 1 tsp lime zest
• 1 tsp orange zest
• 455 grams of confectioners’ sugar
• 4 tbsp heavy whipping cream
• ½ tsp vanilla extract

Assembly
Cake

1. Preheat oven to 350°F.
2. Spray pans with non-stick spray.
3. Using a stand mixture using the paddle attachment beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Scraping the sides at needed.
4. Beat in the zest and add in the eggs one at a time until well incorporated.
5. Using a large bowl whisk together flour, baking powder, ginger.
6. Gradually add the flour to the butter mixture alternating flour, milk flour ensuring to end with flour.
7. Add in the extracts and divide batter in-between prepared pans. (smooth tops if necessary)
8. Bake until a cake tester inserted comes out clean, about 20 to 30 minutes.
9. Let cool in pans for 10 minutes and then remove from pans and let cool on a cooling rack.
10. Once cooled, using a serrated knife and cut each layer in half horizontally.
11. Spread frosting between layers and on top of the cake.
12. Garnish with candied limes and oranges and serve.
Candied Oranges & Lemons
1. Line a baking sheet with wax paper and set aside.
2. Cut oranges and limes into ¼” slices and remove seeds if necessary.
3. In a medium sized saucepan, heat sugar, water and lemon juice until dissolved.
4. Add slices and let simmer ensuring to keep slices in a single layer.
5. Cook for 14 to 16 minutes turning occasionally until slightly translucent.
6. Remove from pan and place on wax paper and let cool for a least an hour and hardened.
7. Cover and refrigerate for at least 2 hours and up to 2 days.
8. Sprinkle with extra sugar before decorating.
9. Reserve sugar mixture for another use is desired.
Citrus Frosting
1. Using a stand mixer with the paddle attachment, beat cream cheese and zest at medium speed until creamy, 3 to 4 minutes.
2. Gradually add confectioners’ sugar and beat in cream until frosting is spreadable consistency.
3. Beat in vanilla.

Tips
• I halved the recipe and it turned out great. This recipe can be batched down with ease.
• Use whatever citrus zest you want. I used lime instead of lemon.

Please Enjoy

My thoughts
I batched down this recipe and it also called for lemons; but I used limes instead. It was a heavy rainy day last week when I made it and my candied limes and oranges would just not firm up. I even tried putting it in the oven hoping to crystalize the citrus; but it didn’t work. I thought for a moment to bring out the hair dryer; but that’s just ridiculous; it was just a bad day to do sugar work and possibly make a whipped cream cheese frosting also. With this recipe and the lack of whipping cream I have no idea how this recipe would achieve fluffy whipped frosting with 4 tablespoons of whipping cream and a [package of cream cheese. I even added more whipping cream after to see and it still wouldn’t happen. The picture shows a whipped frosting and yet the instruction says spreadable which is quite perplexing to me. After I finished the cake I looked up some whipped cream cheese frosting recipes and it called for 1 cup plus of whipping cream; so I’m unsure how a whipped frosting can be made with the recipe given. The cake still looked great and I decided to make a rectangle shaped cake. The layers were perfect and I fell confident in my naked cake skills for the most part now, except for that “whipped” frosting. I actually took a third of the cake for once and I found the frosting sweet even for my palette. This was still a wonderful cake and I am loving the unconventional shaped cake. The other reviews were it was great and also a touch to sweet. Next time I will cut back the sugar even more as this is a good batch down recipe.

Citrus Cake – Candy Coated Culinista

Citrus Cake – Candy Coated Culinista

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Naked White Birthday Cake with Buttercream Icing and Summer Berries

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

On a high from making my first naked layered cake I had to make a white cake option so I could actually enjoy a nice slice of cake.

Yield/Serving: Makes one 7 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

Slightly Altered From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 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
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• Handful of red cherries
• Handful of fresh blackberries
• Handful of 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, 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. Pour batter into two pans and bake for 50 – 60 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 60 minutes or more.
Buttercream
9. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
10. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
11. Place chocolate pieces in a medium sized bowl and set aside.
12. Using a small saucepan bring cream to a simmer over medium heat.
13. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
14. Prepare the fruit and combine in a bowl.
Cake
15. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
16. Top the buttercream with some fruit.
17. 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.
18. Arrange the remaining fruit on top of the cake.
19. 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
The goal of this cake was to be a white cake with white chocolate ganache; but it turned out to be more of a yellow cake as it baked for an hour. I also learned there is no such thing as a white chocolate ganache (who knew) the composition of white chocolate is not conducive to a ganache and the consistency stays runny and never hardens. Lesson learned and I will have to figure out how to make a white coloured cake another time. This cake was so delicious and came from another recipe I made and will post another time. Once again this cake came out moist and I reduced the amount of confectioners’ sugar in the icing to my personal taste. This was given to accompany a birthday present and this time I enjoyed a slice myself. This recipe is now my layer cake base recipe and I can’t wait to build upon this recipe. It looked so wonderful on my cake plate which I never use because nothing is ever pretty enough to go on it in my eyes.

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Mother’s Day Marmalade Cake

Marmalade Cake - Candy Coated Culinista

Marmalade Cake – Candy Coated Culinista

This is a quick a foolproof recipe to accompany gifts for those special Mother figures in your life for Mother’s Day. Nothing beats a touch of homemade as it comes from the heart.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp cardamom
• 1/3 cup butter, cold
• 1 egg
• 1/3 cup sour cream
• 1 jar marmalade
• 3 tbsp marmalade, set aside to decorate

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In a separate bowl whisk together sour cream, milk, eggs and then pour the mixture into the flour and combine using a fork until it becomes a dough.
5. Add two-thirds of the marmalade into the dough and incorporate; but don’t overwork.
6. Shape dough into a loaf and place in pan and bake for one hour, or until golden brown on top.
7. Decorate the top of the cake with the remaining marmalade and serve.

Tips
• Use any flavour of marmalade or jam you like.
• Ensure marmalade or jam is soft in consistency

Please Enjoy

My thoughts
I made two of these for a part of a Mothers Day’s presents and the reviews were they were good. One said there was too much sugar; but then when they went back another time it tasted fine. I decided to decrease the sugar on my second attempt for this blog post as the marmalade has enough sugar to compensate.

Cherry Almond Yoghurt Bundt Cake

Cherry Yoghurt Bundt Almond Crumble Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Almond Crumble Cake – Candy Coated Culinista

I just love a quick and tasty last minute recipe in a quirky Bundt pan.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake
• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
Almond Crumble
• ¼ cup sliced almonds
• ¾ tsp granulated sugar
• 1/3 tbsp unsalted butter, melted
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake
1. Preheat oven to 325°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
Almond Crumble
1. Using a small bowl, stir together the sliced almonds, sugar and butter.
2. Pour and spread into the bottom of the Bundt pan.
3. Pour batter into pan and bake for 60 minutes, or until a cake tester inserted comes out clean.
4. Let cool for 15-20 minutes and then transfer to a wire rack and let cool completely.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.


Please Enjoy

My thoughts
I can now add another recipe to my last minute recipe list. It looks like it took more time than it really did, which is great. Friends and family will think you went that extra mile when in actuality it took you no time at all.

I is for … Strawberry & Mango Cake Ice Cream

I is for … Strawberry & Mango Cake Ice Cream - Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream – Candy Coated Culinista

I was craving some ice cream which isn’t the norm for me and I had just bought Mango fruit cake from the grocery store. The thought popped into my mind to go crazy and toss some fruit and cake into the ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min.
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions per your ice cream maker.
Chilling Time: 2 hrs, or overnight

Ingredients
Ice cream
• 1 cup milk
• ¾ cup granulated sugar
• Pinch of salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 vanilla bean, sliced in half and insides scrapped out
• 2 cups strawberries, chopped
• 4 slices of mango tea or sponge cake, cubed

Assembly
Ice cream
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whisk together the egg yolks in a large glass bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour the mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the heavy cream and vanilla extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. In the last few minutes of the churning process, add in the strawberries and mango cake.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
This is my take on a reverse ice cream cake if you will and it just came together amazingly well. Whole strawberries and cake inside a single scoop of ice cream seems perfect to me and I love the taste of homemade ice cream. My favourite part about this recipe is that there are no artificial flavours and that makes me a huge fan.

Cherry Yoghurt Bundt Cake

 Cherry Yoghurt Bundt Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Cake – Candy Coated Culinista

Much like my blueberry lemon cake with vanilla glaze, this recipe came about strictly due to free yoghurt. The strangest things happen in Toronto. Picture this – a truck at the side of the road in the Financial District for Astro Yoghurt just giving away an insane amount of yoghurt to whoever wants it. Now I actually missed the actual yoghurt being given away; but with such generous co-workers everyone had at least two packs of Greek yoghurt to take home and enjoy.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake

• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
• Frozen cherries, pitted (4 ½ oz)
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
9. Bake for 60 minutes or until top is golden brown.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth in a small bowl.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.

Please Enjoy

My thoughts
Such a moist cake and I will say yoghurt makes the best cake. I made some for my second mom just to taste test and her hubby managed to only get a small piece as everyone to a little more than their share. I then had to make another cake again 1 day later for him. Now I am being requested to make this for thanksgiving dinner just much larger. I would have made this recipe 3 times in 7 days which I find to be hilarious. My two favourite parts to this recipe was I used the cherries I picked from my second mom’s garden back at the end of June. Secondly I used my mom’s old copper Bundt pans; which funny enough I never realized were baking pans until I was tidying up the kitchen in May. I just thought they were decorative things hanging on the wall. Now I’m the proud owner of three unique mini Bundt pans and I couldn’t be happier.

CNE 2015 & Food Truck Frenzy

Bacon Nation - Slaw Dog Millionaire - Candy Coated Culinista

Bacon Nation – Slaw Dog Millionaire – Candy Coated Culinista

It’s that time of year again; and as fast as the CNE arrives it means summer is almost over; but I get to try some of those crazy CNE foods and enjoy the Food Truck Frenzy once again. This year I found a sneak peak listing of the new and interesting foods available this year and some of the must tries on the list were: Cake Poutine, Chicken & Waffles on a Stick, Poutine Balls, Bacon wrapped Grilled Cheese, Red Velvet Oreos, Garlic Snow Crab Fries with Garlic Aioli, Timbit Poutine, Deep fried Cheesecake and Frosted Flake Battered Chicken on a Stick. I really wanted to taste the Frosted flake Chicken as that is my favourite cereal; but I decided not to this time around.

I went two times again this year the CNE to spread out my food consumption: once to try the CNE foods and then back for the Food Truck Frenzy with my girls. Here is a quick rundown of the foods I tried or got reviews from other tester I went with. I ate so much at the food Truck Frenzy it was criminal and I really don’t know how I managed to pack all that away and not be in a food coma.

Garlic Snow Crab Fries with Garlic Aioli – Jack’s Lobster (Food Building) – $10
Jake’s Lobster in the Food Building was serving up snow crab over fresh cut fries and garnished with garlic aioli and fresh herbs and topped with a lemon wedge. This was one of the food items on the top of my list and it was delicious. The potion size was a little small and I could have eaten two easy; but it was delicious. The ratio of seafood to fries was bang on. I appreciated seeing some crab legs and the fries were perfectly salted. I would eat this again and again and will try to make this at home.

Cake Poutine – Culinary student from Humber College (Direct Energy Building) – $5
The cake fries are made from a rich vanilla bean infused cake and lathered in warm chocolate, caramel or strawberry sauce. Bacon bits, marshmallows, strawberries and maple syrup are just some of the toppings. I had the O’ Canada Cake Poutine which was vanilla cake fries, strawberry sauce and white chocolate chips. This was a must try for me as I had to support these two ladies who created the booth that were from my Alma Mata Humber College. The cake was dense but soft and held up to the sauce. I enjoyed this a lot and it was a creative spin on a Canadian classic. I even took a little home as I was beyond full at the end of the night.

Chicken & Waffles on a Stick $8
It’s like a corndog but with the hog dog replaced with the chicken and the cornbread casing is now a waffle batter. I was told it was overrated and I still really wanted to try it but I couldn’t find the booth.

Bacon wrapped Grilled Cheese – Bacon Nation (Food Building) – $10
Bacon wrapped cheddar & mozzarella sandwich served with special ketchup. A review of this sandwich was it was overpriced and shrunk a lot upon cooking and the bacon wasn’t crispy; which defeats the purpose as how can you eat a sandwich wrapped in bacon and chew through it with chewy bacon. I believe this was an opening problem as when I saw pictures as the days passed the grilled cheese started having a crispier bacon covering.

Red Velvet Oreos –3 for $8
Double stuffed Oreos dipped in red velvet batter and deep fried; dusted with confectioners’ sugar and cream cheese icing. A common review I heard was it was little pricy and wasn’t necessarily worth the price; which makes sense but you are buying this for the novelty of it.

Deep Fried Cheesecake – Pickle Pete’s -$7
A New York style cheesecake wrapped in a tortilla and deep fried and served with cinnamon sugar and chocolate syrup on top. This was recommended to me to give a try as it was surprisingly light; but I am not a cheesecake lover.

Food Truck Frenzy

This year there seemed to be a Beer Event being held within the Food Truck Frenzy and there were beer pairings offered for foods from the trucks. I personally wasn’t a fan of this as I don’t drink beer and then all of the trucks didn’t offer drinks this year. My only option was to go to the Coca Cola stand to buy Coke products. I don’t drink pop or caffeine either so I had to wait until I found my lemonade vendor as I know they are always in the Direct Energy Building. I will say I wasn’t the only one to complain. I heard many complaints and surprisingly men to were at the top of this list to air their feelings.

Slaw Dog Millionaire – Bacon Nation – $12
Bacon wrapped hot dog with apple slaw. I never eat hot dogs and when I do they are always chicken hot dogs so this was a great change for me. I loved the saltiness of the hot dog and the crunch of the slaw.

Apple Porkfection – Bacon Nation – $12
Pulled Pork, bacon strips, apple slaw on a bacon bun. This was sweet and salty the perfect combination.

Athens Fries – Pappas Greek “on wheels” – $9

Feta, Tzatziki & gravy. I’m a sucker for a poutine without the cheese curds. I couldn’t finish this and had to share. The tzatziki is the best I’ve ever had as it was thicker, creamier and more complex. I’m not sure what they did to it but it was amazing. I would go back and buy and container if that was possible.

Feta Fries – Pappas Greek “on wheels” – $8
Just like the Athens Fries minus the gravy. I preferred my version better; but this was still amazing and the owners were so polite.

The Lumberjack – Gorilla Cheese – $10
Bacon, granny smith apple, maple syrup, aged cheddar. A sweet and salty combo that was very satisfying and worth every penny.

Shawarma Bombs – Gourmet Guyz – $7
Tabbouleh, rice and chicken wrapped inside a wonton wrapper served with dipping sauce. This was one of the more inventive food options at the food truck frenzy.

Lemon Heaven – Cherry Lemonade – $3.50
A must have for me. This time I had a cherry lemonade a favourite flavour of mine. It’s never too sweet and the perfect refreshing palate cleansing drink.

Like usual I had an excellent food adventure and everything I tasted was delicious. This year I noticed those ingredients that Canadians love being: poutine, gravy, cheese bacon were available at every food truck and I’m not complaining, were in Canada eh!

Bacon Nation - Apple Porkfection - Candy Coated Culinista

Bacon Nation – Apple Porkfection – Candy Coated Culinista

Lemon Heaven - Cherry Lemonade - Candy Coated Culinista

Lemon Heaven – Cherry Lemonade – Candy Coated Culinista

Cake Poutine - O' Canada - Candy Coated Culinista

Cake Poutine – O’ Canada – Candy Coated Culinista

Gourmet Guyz - Sharwarma Bombs - Candy Coated Culinista

Gourmet Guyz – Sharwarma Bombs – Candy Coated Culinista

Pappas Greek - Athens Fries & Feta Fries - Candy Coated Culinista

Pappas Greek – Athens Fries & Feta Fries – Candy Coated Culinista


Pappas Greek - Candy Coated Culinista

Pappas Greek – Candy Coated Culinista

Gorilla Cheese - Lumberjack - Candy Coated Culinista

Gorilla Cheese – Lumberjack – Candy Coated Culinista

Bacon Nation - Candy Coated Culinista

Bacon Nation – Candy Coated Culinista

Food Truck Frenzy - Candy Coated Culinista

Food Truck Frenzy – Candy Coated Culinista

Food Truck Frenzy - Candy Coated Culinista

Food Truck Frenzy – Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake

Blueberry Poppy Seed Snacking Cake - Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake – Candy Coated Culinista

I never thought I would say this but I am officially a cake lover. Just in the last year I have realized I really enjoy cake and I mean all types (even the chocolate and red velvet I try to stay away from because I don’t like chocolate and cream cheese on cakes; they are slowly creeping into my dessert selections) and I’m eating more of my creations instead of giving them all away. I must say for a newly self proclaimed cake lover a breakfast cake is the way to go for me.

Yield/Serving: 8 loafs and one mini cake
Prep Time: 20 min.
Cook Time: 70 min. for me
Difficulty level is: Easy

Slightly altered from Seven Spoons

Ingredients
• 2 cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp sea salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar, plus extra for sprinkling
• 4 eggs, at room temperature
• Seeds scraped from a vanilla bean, or 2 tsp vanilla extract
• 2 tbsp crème fraiche or sour cream or yoghurt
• Juice and lemon zest from one whole lemon
• 1 cup blueberries, frozen or fresh

Assembly
1. Preheat oven to 300°F with a rack in the middle of the oven.
2. Butter or spray pan with non-stick spray.
3. In a large bowl whisk flour, seeds and sea salt and set aside.
4. Using a stand mixer with the paddle attachment, cream the butter and sugar for 8 minutes on medium-high, scraping regularly. (or use a spatula edged paddle attachment)
5. Reduce the speed to medium and add the eggs one at a time.
6. Add the vanilla.
7. On low speed add half the flour, milk, lemon juice and zest, and the last of the flour and don’t overmix.
8. Fold in the blueberries by hand.
9. Pour mixture into prepared pan, smooth the top and sprinkle with granulated sugar.
10. Bake for 80 to 90 minutes, rotating the pan halfway through until a cake tester inserted comes out clean.
11. Transfer cake to a wire rack to cool for 30 minutes in the pan.
12. Unmold and let cool completely.

Tips
• I used milk instead of crème fraiche or sour cream.
• Cake can be kept for 4 days covered or under a cake dome.

Please Enjoy

My thoughts
I used milk as I had no intention of wasting money on a container of crème fraiche when the recipe only requires 2 tbsp. Other than that I followed the recipe exactly and I will say I questioned creaming the butter for 8 minutes as that seemed to be very long time; also I have never done this in the past, but the batter turned out amazingly. I have been enjoying my snacking cake for breakfast as fruit and poppy seeds make perfect sense for breakfast. My taste testers said this had the right amount of sweetness; granted a few were like oh blueberry and poppy seeds “what no chocolate” I said here’s a healthy cake for once. I think next time I will add more lemon as I like the brightness lemon adds. This recipe reminds me a lot of my Blueberry Yogurt Cake with Vanilla Glaze, which is probably why I gravitated to this recipe in the first place. I will be making this again and again.

Blueberry Poppy Seed Snacking Cake - Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake – Candy Coated Culinista

Super Moist Carrot Cake

Super Moist Carrot Cake - Candy Coated Culinista

Super Moist Carrot Cake – Candy Coated Culinista

This recipe evolved from a recipe my second mom/big sister uses. She makes this carrot cake all the time and she finally divulged the recipe as she realized with two boys, she has no one to pass her recipes over to and her I am just begging for them. I took her recipe and of course C.C’d it, because I just can’t leave a recipe alone.

Yield/Serving: 3 – 6” round cakes
Prep Time: 1 hour
Cook Time: approx. 35 – 40 min.
Difficulty level is: Medium

Ingredients
• 2 ½ cups unsifted 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
• 4 cups carrots, peeled and grated
• 1/3 cup Christmas fruit mix, optional
• 1/3 cup pistachios, optional
• 1/3 cup walnuts, optional
• 1/3 cup pecans, optional

Assembly
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. Add in the carrots and Christmas frit mix until just combined.
7. Incorporate the dry ingredients, using a whisk until just combined.
8. Mix in the nuts.
9. Pour the batter into the three pans and cook for 35 to 40 minutes or until a cake tester inserted comes out clean.
10. Using a flexible cake knife, run it along the edges of the cake pan and then remove from pans and let cool on a wire rack.

Tips
• I’m not a fan of cream cheese frosting, but feel free to make a cream cheese frosting if desired.

Please Enjoy

Reviews
Yesterday when I saw my second mom she gave me a big thumbs up and said you did good. I told her I altered her recipe; which she could tell and she still enjoyed it. My dad called and gave me a glowing review – “This is the best carrot cake I have ever had, you did an amazing job” When he said this I just had to give myself a pat on the back.

My thoughts
When I started grating the carrots by hand using my little (the size of my hand) one sided grater; all I keep saying to myself was there’s got to be an easier way and why in the world would someone make this cake so regularly with all this working out. If I continue to make carrot cake I will need to invest in a box grater or something better than my tiny grater. As for the carrot cake I can’t believe my first attempt at a carrot cake turned out perfectly. I even changed and half batched up a recipe and altered it and it still turned out. I think I really knocked this one out of the park. The top was crunchy as the knife broke into it followed by a super moist interior. I am so proud of myself and beside the arm breaking grating I loved this cake and will make it once and awhile.

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise – Candy Coated Culinista

For the first time since my childhood I went trip to a book fair and it was just like I remembered it. I went to the Toronto International Book Fair and visited many independent publishers and writers. I even came across Scholastics; publishers that I used to love as a child and still do today. There were authors and artist on hand having book signings and workshops and after a few hours at the fair I of course came home with a few more cookbooks and Robert Muncsh stories. One of the books that caught my eye was the lovely cover of Homemade Decadence.

Slightly Altered from Homemade Decadence – Joy The Baker

Maple-Honey Upside-down Apple Cake

Yield/Serving: 12” cake
Prep Time: 15 min.
Cook Time: 40 min.
Difficulty level is: Medium

Ingredients
Apples
• 4 golden delicious apples, cored and cut into ½” wedges
• ½ cup Canadian maple syrup
• ½ cup firmly packed golden brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
Cake
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• ¾ cup (1½ sticks) unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup organic honey
• ½ cup packed golden brown sugar
• 1 golden delicious apples, peeled, cored and grated

Assembly
1. Preheat oven to 350°F.
2. Grease the cast-iron skillet with unsalted butter.
3. Fan the apples wedges in a circular fashion on the outside part of the skillet.
4. In a medium size saucepan over medium-high heat, combine maple syrup, sugar, cinnamon and nutmeg until butter melts and let simmer for 4 minutes.
5. Pour half of the syrup over the apples and set aside the remaining.
6. Using a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, sea salt.
7. In a medium size bowl combine the melted butter, eggs, honey, sugar and the grated apple.
8. Pour the wet mixture and whisk into the dry mixture until just combined.
9. Dollop mixture over top of the apples and smooth out.
10. Bake for 40 minutes or until a cake tester comes out clean.
11. Let cool for 5 minutes and then run a knife along the edges of the cake to loosed and then turn out onto a platter.
12. Drizzle with the remaining syrup and serve.

Tips
• The cake will keep for up to 3 days

Please Enjoy
Mango-Passion fruit Tequila Sunrise

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 1cup mango orange juice
• 1 oz tequila
• 2 tbsp grenadine
• 1 cup passion fruit juice
• 6 ice cubes
• 1 pint glass
• 1 drinking glass

Assembly
1. In a drinking glass mix together the mango orange juice and tequila and set aside.
2. In the pint glass pour the grenadine in and top with ice cubes.
3. Pour in the passion fruit juice.
4. Slowly pour in the mango tequila mixture.
5. Serve immediately.

My thoughts
Both Mr. C and myself found that the recipe lacked some flavour I also found it was a little dry and I would want more syrup. The tequila sunrise was lovely fruity, bright and punchy casual cocktail. I scaled back on the amount of alcohol to suit my liking and I loved the layers of colour. I will be making these again for sure.

Maple-Honey Upside Down Apple Cake - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake – Candy Coated Culinista

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