Stanley Cup Brownie

Stanley Cup Brownies - Candy Coated Culinista

Stanley Cup Brownies – Candy Coated Culinista

Probably a little over zealous on my side; but it has been 49 years since the Leafs won the Stanley Cup. Looking at that daunting number in this post is a little sad considering the price of tickets is so high and continues to go up every single year … sigh. My original intention was to make a Toronto Maple Leafs brownie; but since they always disappoint nowadays here is my Stanley Cup brownie. I am routing for the San Jose Sharks purely because they are the only team with teal in there team colours. Also an IG friend from San Jose is a mega super fan an she loves a Tim Hortons timbit oh so much. Go Sharks Go!!!

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

I used the basic brownie recipe from Bon Appetit

Ingredients
• ½ cup butter, cut into pieces
• ¾ cup granulated sugar
• ¾ cup dutch-pressed cocoa
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cups gluten-free flour
• Stanley Cup chocolate
• Silver Coca Cola Chocolate balls

Assembly
1. Preheat oven to 325°F
2. Line an 8” x 8” pan with parchment paper.
3. In a medium saucepan, melt butter and let cool slightly.
4. Whisk sugar, cocoa and salt in a medium-sized bowl
5. Pour butter in a steady stream slowly into bowl and incorporate.
6. Whisk in the vanilla extract.
7. Add the eggs in one at a time until well combined.
8. Stir in flour but just barely and do not only mix.
9. Pour brownie into the pan and smooth the top.
10. Place the Stanley Cup chocolate on and add the Coco Cola chocolate balls into the batter. (place in don’t push in)
11. Bake for 25 minutes or until a cake tester inserted comes out clean.
12. Transfer whole pan to a wire rack and let cool.
13. Cut into pieces and serve.

Tips

• I altered the Bon Appetit recipe by substituting all-purpose flour with the gluten-free flour.

Please Enjoy

My thoughts
I am unsure of this recipe. I’m not quite sure if it’s the substitution of gluten-free flour instead of all-purpose flour or the recipe in general; but the lack of baking powder or baking soda made this brownie very flat looking and not like the picture or any other brownies I have ever made before. It tasted good and was moist; but I just don’t know. I think I may stick with one of my other brownie recipe or keep trying other recipes put there.

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Candy Diaries: Papabubble Toronto

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Location: 3360 Yonge Street. Toronto, Ontario M4N 2M7 Phone Number: 416-483-3360

Do you ever have a connection to a certain type of food that just drums up all these memories every time you see them? Well I do and Papabubble reminds me of the handmade rock candy I would get from my Gran & Auntie when they visited England. When I saw a few pictures of Papabubble’s candy I knew I’d have to visit this shop when I found myself Uptown. Papabubble was founded in Barcelona and strives to make authentic high quality handmade hard candy. The Toronto and only Canadian location opened in October and is the third North and for me it’s an avid candy lover’s place to visit.

When I entered the minimalistic but attractive store there was an associate who welcomed me and two candy makers cutting the candy. They were cutting purple “X & O” candy which means they are prepping for Valentine’s Day as the Christmas season is now officially over. There was a lovely red, black and white mural on the wall and a very inviting winterscape made of pulled candy in the window.
As I walked around I saw a big candy hook – a hook used for pulling the candy many many times to aerate the batch (you read one confectioners book and you’d be surprised what you retain and like I said I love candy) Sadly I didn’t get to see it in use sadly or see them twisting and scraping and freshly made candy.

Then I looked at the two candy shelves where there is striped and solid candy with little design inside like a happy birthday, snowman, apple, banana; basically anything is possible. Prices range from a 60g bag for $6 to a 275g jar for $25 along with lollis and seasonal flavours. The price is a little steep but you are paying for the artisan handmade aspect of this process. If you can appreciate the process then you can understand the pricing. Custom candies can also be made in lolli and candy form. I was offered a taste of the traditional candy and they the sour mix, all of which was delicious; but then I’m partial to candy.

The candy itself wasn’t hard as I bit into it which I enjoyed and also made it easier to eat too much and the flavours were great. I bought the Happy Birthday Mix as my birthday is fast approaching and this will be my birthday candy for the day with flavours of melon, vanilla cream & strawberry cream and then the holiday mix or cream soda, blueberry and watermelon. (These cute candies said Happy Birthday in the centre, or Happy Holidays, a snow flake and a snowman.) and the packaging is darling and I now have a jar to use for something else.

I went back again this weekend and grabbed some Chinese New Year mix with flavours. Banana, lychee, pineapple, mango and guava, Valentine’s Day mini candy test tube and some egg nog candies. They all tasted amazing and I am wishing The Chinese Mix was a year round mix personally.

This particular art of candy making I find very interesting and would love to take a workshop if possible some day.
If you want that little bit of nostalgia from your childhood or you love beautifully crafted artisanal handmade products or you fall somewhere in the middle like me go visit Papabubble you won’t regret it.

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

DIY Gumball Machine Costume

DIY Gumball Machine Costume - Candy Coated Culinista

DIY Gumball Machine Costume – Candy Coated Culinista

Why must I wait to the last minute for some things? I am not a tardy person as I always like to be early rather than late; I mean it’s not like the date changes yearly for Halloween like it does for Thanksgiving right. Yet here I am Thursday night staying up late making a quick DIY Halloween costume because I let the time slip away. I needed a costume I could make using some items from my already existing wardrobe. I knew I wanted to do something food related and I was thinking a Frappuccino of some sort; but then I thought to go as some sort of candy.

Supplies
• 8 pack of pom poms (multi-sized)
• 1 headband
• 1 ring
• Coloured felt
• Safety pins
• Glue gun
• Glue sticks
• Black permanent marker
• Black tank top
• Red pencil skirt
• Shoes red or black

Assembly
1. Lay tank top flat with an old piece of clothing in-between the two pieces of fabric.
2. Warm up the glue gun and start gluing pom poms in a random manner. (Don’t go too far down as you are tucking in the tank top).
3. Repeat on the back side of the tank top.
4. Decorate the headband.
5. Decorate the ring.
6. Draw the coin slot using the permanent market and cutting pieces from the felt.
7. Safety pin the coin slot to the front of the pencil skirt.

Tips
• Remember you are tucking in the tank top and don’t need to decorate the whole thing.

My thoughts
This took me about 4 hours to do while watching TV, so the time went by fast. My fingers were a hot glued mess; but I really loved how this turned out and I’m even wearing it to work today as its work appropriate for the Halloween festivities there as well as the Halloween Party tomorrow.

Easter Whopper Robin Eggs & Butterscotch Cookies

Easter Whopper Robin Eggs & Butterscotch Cookies - Candy Coated Culinista

Easter Whopper Robin Eggs & Butterscotch Cookies – Candy Coated Culinista

Easter is one of my favourite times of the year. As a candy lover this is a holiday where there is the most non-chocolate candies available and I even enjoy the chocolate covered malted candy.

Yield/Serving: Approx. 12 cookies
Prep Time: 10 min.
Cook Time: 8-10 min.
Difficulty level is: Easy

Ingredients
• ¾ cup butter, at room temperature
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 ¼ cups all purpose flour
• ¾ cup pastry flour
• ½ cup or Whoppers Robin Eggs Malted Milk candy, crushed
• ¼ cup butterscotch chips

Assembly
1. Pre-heat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a stand mixer, cream butter and sugars until fluffy.
4. Add in the egg and vanilla until combined.
5. Add in cornstarch and baking soda until combined.
6. Slowly add in the flour.
7. Mix in the crushed Robin Eggs Whoppers and butterscotch chips.
8. Roll a tablespoon sized ball of dough onto the baking sheet.
9. Bake for 8 – 10 minutes.
10. Let cool on a baking sheet for 5 minutes.
11. Transfer to wire rack.

Tips
• These cookies stayed soft for four days later and maybe longer if they weren’t all gone already.

Please Enjoy

My thoughts
I loved how these cookies turned out and I have a new favourite cookie. I have loved Ovaltine since my childhood and this soft cookie with the crunch of the whoppers and the candy shell was amazing. These cookies look and taste how I like my cookies: flat, thin, round and equally sized. I was questioning the addition of cornstarch in the recipe I saw but I decided to go with it and then alter the recipe. I found the cookie to be lighter and airier, however I am not sure if this is attributed to the cornstarch or not. This is also a great new base and I will add whatever I want to this recipe. Mr. C. Liked these so much he wouldn’t let them go to his work place and he graciously allowed me (the baker) to have three cookies from the batch lol.

M&M Cookie Bars

M&M Cookie Bars - Candy Coated Culinista

M&M Cookie Bars – Candy Coated Culinista

Sometimes I have leftover candy. This doesn’t usually happen at home but when I have leftovers I like to incorporate them into a recipe.

From Rustic Joyful Food Blog

Ingredients
• 1 cup soft butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tsp. kosher salt
• 2 eggs
• 1/2 tsp. baking soda
• 2 – 1/4 cups of all purpose flour
• 2 cups M&M’s candies

Assembly
1. Preheat oven to 350°F.
2. Line a 9” x 13” baking dish with parchment paper and spray with cooking spray.
3. Using a mixer with the whisk attachment cream butter, salt and eggs one at a time.
4. Now add the flour, baking soda and M&M’s until just combined.
5. Spread mixture onto pan and bake for 18-22 minutes. (Per instructions these will be a little underbaked, as that’s the way she like them.)

Please Enjoy

My thoughts
For me these were way too under baked so I baked them for a little longer. These would be perfect for the kids and this is such an easy recipe they could be little sous chef.

Marshmallow Pecan Fudge

Marshmallow Pecan Fudge - Candy Coated Culinista

Marshmallow Pecan Fudge – Candy Coated Culinista

Chocolate, marshmallows, pecans, cream and sugar … who can resist right?

From Ricardo Larrivee

Preparation Time: 25 min.
Cook Time: 15 min.
Difficulty level is: Medium

Ingredients
• 1 ½ cups pecan halves
• 1 cup cream (35 %)
• 1 cup sugar
• 8 oz semi sweet chocolate
• 2 cups mini marshmallows

Assembly/Method
1. Toast the pecans in the oven or in a skillet.
2. In a saucepan, bring the cream and sugar to a boil.
3. Reduce the heat and add the chocolate, stirring constantly. Melt completely.
4. Simmer until a candy thermometer reads 112 °C (230 °F).
5. Remove from the heat and pour the fudge into a bowl.
6. Add the marshmallows and pecans and stir with a wooden spoon for 10 to 15 minutes.
7. Spread the fudge into a parchment paper lined 13 x 23-cm (5 x 9-inch) pan.
8. Cool completely, then cut into cubes

Please Enjoy

My thoughts
I was really happy with how this turned out and I could see pecan chunks with each bite. It was a nice mix of crunchy, chewy and soft. The second time I made this it was a Lemony Letdown. It was a humid day when I attempted this and making fudge on a humid day is always a bad idea, so I re-purposed the fudge.

DIY Sweet Treats Peep-Toe Heels

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

I saw a pair of shoes I just had to have. I was watching Masterchef Canada and a contestant vying to be on the show walked up to the judges in these shoes that had sparkly ice cream cones on the back. Immediately after to show finished I was tracking these shoes down. They were a Karl Lagerfeld & Melissa Collaboration. Looking at the shoe I was sold. They were made from eco-friendly recycled rubber, meaning a vegan shoe and there is the added scent of perfume throughout the shoe, because I can only guess how stinky a rubber high-heeled shoe can get. I ordered my shoes online and to my chagrin they were a little snug and since Melissa shoes don’t come in half sizes I had to return them. I’m not one of those girls who squishes their feet into a smaller shoes, because they look so good. I don’t want the bunions and broken toes thank you, but still after I returned them I was still thinking about these shoes and I thought I can make a shoe myself can’t I? All I need is paint, some sparkles and I’m on my way. As my design process evolved I said, “well now I can do macarons my favourite treat, and I was all ready to start decorating when I found some great supplies that made my ice cream shoes evolve into my Sweet Treats Peep-Toe Heels.

Supplies
• A pair of patent leather shoes, any style you like(I got my from Aldo for $14.99 in the clearance section)
• Green painters tape
• Newspaper
• A box to spray shoes in.
• 1 can of Krylon Watermelon indoor/outdoor spray paint, any colour you like
• Fine Sand Paper
• Extra Fine Sand Paper
• Nail Polish Remover
• Cotton balls
• Q-Tips
• Stickers, any design you like
• Spray on Glitter Sealer

Assembly
1. Buy a pair or patent leather shoes or find an old pair in good condition that you don’t wear anymore.
2. Using green painters tape, mask off the whole shoe excluding the heel.
3. Stuff the shoes with newspaper and wrap more painters tape around the shoe to keep the newspaper in place.
4. In a well ventilated area inside a box (so paint doesn’t get on other objects and surfaces) spray paint over the heels in thin even coats.
5. Repeat spray painting the heel as many times as needed to get the colour desired.
6. If the paint starts to bubble, lightly rub the area with fine and extra fine sandpaper.
7. Re-spray the area that needs touching up.
8. Let the heels dry for a day before you start on the next step.
9. Remove the painters tape.
10. If the paint has bled through remove with a little nail polish remover on a cotton ball or a Q tip.
11. Apply stickers onto the heels and press down firmly.
12. Apply glitter spray over the entire shoe and apply a few coats until the amount of sparkles you desire is reached.
13. Let cure for a day or two.
14. Enjoy your craftiness and your amazing new spring shoes.

Tips
• Multiple coats are needed. If you spray on too thick of a layer at once it will bubble and run.
• Spray paint dries within 5 minutes or so depending on the manufactures label; but I wasn’t going to risk my hard work so I gladly waited a day or two to let it cure between stages.

Please Enjoy

Reviews
I had to show these to my dad because I felt so proud of what I did and he said he really liked what I did and “good job, those look so good”
Mr. C. of course loved them and always motivate my crafty side, because I get so happy and my face lights up when I creating with my hands.

My thoughts
The sparkles was an after though when I was trying to look for a sealer of some sort and couldn’t find anything. I walked around Michael’s and got inspired.

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

Inspiration Shoe - Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

Inspiration Shoe - Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

100th Post – Candy Confetti Cupcakes

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

Wow 100 posts! To celebrate my 100th post I decided to make cupcakes from scratch. I have been apprehensive making cupcakes as mine never seem to get enough rise or lift and it’s quite vexing to me. I have been working on my cupcake decorating and piping techniques and I’m quite pleased with how my skills are growing. When I started I was using and offset spatula to decorate and now I have graduated to a proper piping bag and everything. So cheers to my first 100 posts and too many, many, many more to come.

Yield/Serving: 24
Prep Time: 25 min.
Cook Time: 15-18 min., cupcakes
Difficulty level is: Medium

Ingredients
Cupcakes
• 1 cup 2% milk, at room temperature
• 4 large egg whites, at room temperature
• 1 whole egg, at room temperature
• 2 tsp pure vanilla extract
• 3 cups cake flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter, softened and cut into cubes
• ½ cup sprinkles, or quinns
Maple Buttercream Frosting
• 1 cup unsalted butter, softened and cut into cubes
• 1 cup pure maple Canadian maple syrup
• 3 cups confectioners’ sugar
• 1 tbsp pure vanilla extract
• Food colouring
• Non-pareils Sprinkles, coloured sugar, candy pearls, for decorating the top

Assembly
Cupcakes
1. Pre-heat oven to 350°F.
2. Prepare two muffin pans and line with cupcake liners and set aside.
3. In a large bowl combine egg whites, egg, vanilla extract and ¼ cup of milk and whisk.
4. Using an electric mixer using the paddle attachment, combine the flour, sugar, baking powder, baking soda on a low speed for half a minute or so.
5. Add in the butter and blend for another half minute then add the remaining milk and mix until just moistened.
6. Now increase the speed and continue to mix for one and a half minutes.
7. Slowly start adding the egg mixture stopping between ever so often to allow the flour to absorb the egg mixture.
8. Once all of the egg mixture has been added fold in the sprinkles by hand until just combined.
9. Pour mixture into cupcake liners about ¾ of the way add bake for 15-18 minutes or until a cake tester comes out clean when inserted.
10. Remove from baking pans immediately and let cool completely on a wire rack.
Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add vanilla extract and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Slowly add in the maple syrup and the food colouring until desired colour is achieved
5. Transfer frosting to a piping bag, and pipe along the top of the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Please Enjoy

Reviews
“You can tell your wife, I don’t like maple (but yes of course I still took a cupcake, I’m not stupid) and that she used the perfect amount of maple because it wasn’t overpowering…just a hint so it was yummy.”

Surprisingly there are many people, who don’t like maple syrup, and you call yourselves Canadians, it’s almost sacrilegious. They still enjoyed my cupcakes though as it wasn’t heavy on the maple syrup. It probably helped that the maple syrup I used is from one of my dad’s students as their parents own a maple syrup farm. You can really taste the difference when you have true & pure maple syrup versus the artificial brands.

My thoughts
I was pleasantly surprised with this one. I was putting a lot on this one recipe as it’s for my 100th post, but it came out great. Every time I looked through the oven window the cupcakes were doing its thing and looking great. The sprinkles in the batter added a lovely color to the cupcake and I made the icing it one of my favourite colours. Next time I will try to see if I can make the batter moister somehow. It wasn’t dry, but I just want to see if I can make is moister like the ones I get from the bakeries. I liked how it wasn’t too dense, as I prefer my cupcakes to be more light and airy versus dense. I think I have my scratch cupcakes recipe, now to start tweaking it.

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista


C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

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