Easter Egg Brownie Bars

Easter Egg Brownie Bars – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients

• 2 1/3 cup of all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 ½ stick unsalted butter, at room temperature
• 1 ¾ cup golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla extract
• ¾ cup whoppers, coarsely chopped
• ½ cup whoppers, to place on top

Assembly
1. Preheat oven to 350°F.
2. Spray 9” x 9” pan with non-stick cooking spray.
3. In a medium bowl, add flour, baking powder and salt and mix together.
4. Cream butter and sugar using an electric mixer at medium speed until well combined.
5. Add eggs and vanilla and incorporate.
6. On low speed at the flour mixture until combined.
7. Fold in whoppers and then pour batter into baking pan.
8. Bake for 25-30 min. or until a cake tester inserted comes out clean.
9. Let cool, cut and serve.

Tips
• If you prefer your cookies more chewy then under bake them by 2-5 minutes.

Please Enjoy

My thoughts
As usual too sweet for me; but enjoyed by others. I like that bars give off that Easter feel. This was a mix of a brownie and a cookie and great for children and adults alike.

Easter Bunny Skillet Blondie

Easter Bunny Skillet Blondie - Candy Coated Culinista

Easter Bunny Skillet Blondie – Candy Coated Culinista

So many Easter chocolates on hand and I have no intention of partaking…what am I to do of course make treats for my friends.

Yield/Serving: approx. 8
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 6tbsp butter, melted
• 1 cup light brown sugar, firmly packed
• 1 egg
• 1 tbsp, vanilla extract
• 1 cup all purpose flour
• ½ tsp baking powder
• 1/8 tsp baking soda
• ½ tsp salt
• 1 Easter solid white chocolate bunny
• Handful of Easter coloured Smarties
• 3 tbsp butter, for seasoning skillet

Assembly
1. Preheat oven to 350°F and place skillet inside oven.
2. In a small saucepan, melt butter.
3. Using an electric mixer cream butter, sugar egg and vanilla extract together.
4. Add flour, baking powder, baking soda and salt.
5. Using an oven mitt remove the skillet from the oven and add 3 tbsp of butter and coat the bottom and sides of the skillet.
6. Pour blondie mixture into greased pan.
7. Place Easter chocolate bunny in the centre of the skillet and using a spatula ensure batter is to the edges of the chocolate bunny.
8. Place Easter smarties on top of the batter; press in ever so slightly.
9. Bake for 20-25 minutes or until a cake tester inserted comes out clean.
10. Turn blondie out from skillet, cut into slices and serve.

Please Enjoy

My thoughts
Nothing beat a simple recipe that could be made with a short window of time. This took no time at all and the tiny piece of the blondie I had tasted great.

Christmas Candy Cane White Chocolate Skillet Cookie

Christmas Candy Cane White Chocolate Skillet Cookie - Candy Coated Culinista

Christmas Candy Cane White Chocolate Skillet Cookie – Candy Coated Culinista

I have wanted to make a skillet cookie for a long time now; I mean I even bought a smaller 10” cast iron skillet just for this recipe… 8 months later and I’m finally here and just in time for this perfect Christmas recipe.

Yield/Serving: 6 – 8
Prep Time: 10 min.
Cook Time: 18 – 20 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp unsalted butter, room temperature
• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• ¼ cup golden brown sugar
• 1 tsp vanilla extract
• 1 egg, room temperature
• 1 cup all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup peppermint white chocolate chips

Assembly
1. Preheat oven to 350°F.
2. Butter skillet with 1 tbsp unsalted butter.
3. Using an electric mixer cream butter and sugars together for 1 to 2 minutes at a medium speed.
4. Add vanilla extract and egg until incorporated.
5. In a large bowl sift flour, baking soda and salt together.
6. Decrease speed to slow and add the flour mixture, and don’t overmix.
7. Using a spatula fold in the peppermint white chocolate chips.
8. Pour cookie dough into the prepared cast-iron skillet.
9. Smooth the top with a spatula and bake for 18 – 20 minutes.

Tips
• Add 2 – 3 minutes if you want a crispier cookie.

Please Enjoy

My thoughts
Once again I found this to be extremely sweet, but my taste tester thought the sugar level was fine. Another taste tester thought it was sweet also; so this recipe has mixed reviews on the sugar level. I have halved the sugar to my liking as the chocolate chips are sweet also. I found the skillet cookie very hard to remove from the skillet, even though it was well greased. The next time I think I will try adding a layer of parchment paper and test the result.

Dia de Muertos: Spiked Mexican Hot Chocolate

Spiked Mexican Hot Chocolate - Candy Coated Culinista

Spiked Mexican Hot Chocolate – Candy Coated Culinista

Dia de Muertos or Day of the Dead is a Mexican holiday celebrated to remember your friends and family who have passed on. Now I don’t need a special day to remember my mom or any of my loved ones who have gone on to a better place; but I do like the idea of this day as people celebrate the lives that the dead lived and it’s not about grieving. I have been looking for Mexican chocolate for over a year now, but I wasn’t going to make a trip or purposefully look for a Mexican grocery store in Toronto. I was shopping in the Detox Market and found Mexican Chocolate here of all places and that means I can make my spiked Mexican hot chocolate.

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

Ingredients
Hot Chocolate
• 3 cups 2% milk
• 2/3 oz tequila
• Chipotle chocolate bar, chopped into pieces
• 2 tbsp Dutch-processed Cocoa powder
Whipped Topping
• 1/2 cup heavy cream
• Cinnamon, garnish
• Nutmeg, garnish
• Cayenne pepper, garnish
• Shaved chocolate, garnish
• 2 cinnamon stick, garnish

Assembly
Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the tequila and chocolate pieces and combine until melted and frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream.
4. Top with whipped cream and grate cinnamon, nutmeg, cayenne pepper, chipotle chocolate and put a cinnamon stick in.

Please Enjoy

My thoughts
This had some heat thanks to the chipotle and cayenne on my lips which I enjoyed. On a cold night curled up watching a movie this is a great a different spin on a traditional hot chocolate.

Bouchon Bakery Chocolate Chunk and Chip Cookies

Bouchon Bakery Chocolate Chip & Chunk Cookies - Candy Coated Culinista

Bouchon Bakery Chocolate Chip & Chunk Cookies – Candy Coated Culinista

I pretty much have my own chocolate cookie recipe squared away, but it doesn’t mean I don’t mind trying others recipes. Sometimes other chefs and home chefs alike put in different ingredients that I wouldn’t think of and as I am always striving to learn and grow I gave this recipe a try.

From Bouchon bakery – Sebastien Rouxel & Thomas Keller

Yield/Serving: 12 cookies
Prep Time: 20 min.
Cook Time: 16 min.
Difficulty level is: Easy

Ingredients
• 238 grams all-purpose flour
• ½ tsp baking soda
• 1 tsp salt
• 134 grams dark brown sugar
• 1 3/4 tsp unsulfured blackstrap molasses
• 104 g sugar
• 167 grams unsalted butter, room temperature
• 2/3 cup bittersweet (70-72%) chocolate chunks
• 1/2 cup chocolate chips

Assembly
1. Whisk together flour, baking soda and salt in a medium bowl.
2. Whisk together the brown sugar, molasses and granulated sugar breaking up any lumps.
3. Using a mixer with the paddle attachment cream the butter until it holds a peak when the paddle is lifted, and add in the sugar mixture and mix for 3 to 4 minutes on medium speed until fluffy. Don’t forget to scrape the sides of the bowl.
4. On low-speed add in the eggs and mix for 15-30 seconds. Don’t overmix or the cookies will spread out too much and scrape the sides of the bowl.
5. Add in half the dry ingredients and mix for 15-30 seconds and then add the remaining dry ingredients until just combined.
6. Cover with saran wrap and chill the dough for 30 minutes.
7. Preheat oven to 325°F and line two baking sheets with parchment paper.
8. Divide the dough into 12 equal portions and place of the cookie sheets leaving space for spreading.
9. Bake for 16 minutes, until golden brown.
10. Let cool for five minutes on the pan and then transfer to a wire cooling rack.
11. Serve

Please Enjoy

My thoughts
This was one of the few recipes I have done where a scale was required, but I learned Bouchon Bakery is all about exact measurement with certain ingredients. To be honest, I was a little underwhelmed with this recipe, as it was a Thomas Keller recipe and people rave about him I was expecting something out of this world. I personally like my cookies better as these weren’t anything special. This was a comment I heard from my testers. I will say though that these were the roundest cookies I’ve ever made. I was worried that the molasses was creating too much of a puddle in the oven, but they turned out perfectly round and cooked. I would use this as a base recipe just for the roundness of the cookie factor and put my spin on it to ramp up the flavour.

Bouchon Bakery Chocolate Chip & Chunk Cookies - Candy Coated Culinista

Bouchon Bakery Chocolate Chip & Chunk Cookies – Candy Coated Culinista

Fresh Mint Coconut Gelato

Fresh Mint Coconut Gelato - Candy Coated Culinista

Fresh Mint Coconut Gelato – Candy Coated Culinista

Receiving a high-five for making this recipe from one of your favourite chefs is a really cool experience and meeting Curtis Stone was a pure delight. I get the same feeling every time I make ice cream by hand. It’s so simple and easy and rewarding and I love that feeling.

Yield/Serving: about 1 quart
Prep Time: 10 min., plus 7 ½ hours cooling and freezing time
Cook Time: 10 min.
Difficulty level is: Medium

Slightly altered from Good Food Goof Life

Ingredients
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 cups heavy cream
• 2 cups coconut milk
• 6 fresh mint sprigs
• 4 ounces bittersweet chocolate (70% cacao), chopped

Assembly
1. Using a large heavy saucepan, whisk sugar and cornstarch together.
2. Whisk in cream and coconut milk and cook over medium heat, whisking constantly for about 10 minutes, or until the mixture thickens and begins to bubble.
3. Fill a large bowl with ice and very cold water.
4. Pour mixture into a medium heatproof bowl and add the mint.
5. Set the bowl over the ice water and stir occasionally to cool down and remove the mint leaves after 5 minutes.
6. Cover the cream mixture and refrigerate for 4 hours, or until completely cold.
7. Place the container you will be storing the gelato in, into the freezer.
8. Freeze the mint cream in according to the manufacturer’s instructions.
9. Place chopped chocolate in a heatproof container and melt in 30 second intervals in the microwave until just melted and let cool down.
10. Transfer gelato to a large bowl set over ice and drizzle the chocolate into the gelato while stirring vigorously.
11. Enjoy right away or, for a firmer gelato, transfer to the chilled container and freeze for at least 3 hours.

Tips
• Don’t steep mint for too long or it will start tasting like grass.

Please Enjoy

My thoughts
My first eggless ice cream/gelato recipe and it turned out just as great as the egg based recipes. The original recipe called for regular milk but I used coconut milk instead and I halved the recipe just incase I didn’t like it. Now I wish I had made the full amount as I am a big fan of this recipe. It takes less time without the eggs and Mr. C. liked how smooth the ice cream was; but was not a fan of the mint. I noted this is what fresh mint taste like vs. the whole artificially flavoured ice cream out there. I will be adapting and changing the flavour more and more as I am a fan of this recipe and this is a great eggless recipe base for my gelato.

Fruity & Nutty Milk Chocolate Bark

Paleo Fruity Nutty Chocolate Bark - Candy Coated Culinista

Paleo Fruity Nutty Chocolate Bark – Candy Coated Culinista

Prep Time: 15 min.
Set Time: 30 min
Difficulty level is: Easy

Ingredients
• 1 ½ cups milk chocolate
• ¼ cup shredded coconut
• ¼ cup mini white chocolate chips
• ¼ cup almonds
• ¼ cup dark chocolate bits
• ¼ cup walnuts
• ¼ cup cranberries
• ¼ cup goji berries

Assembly
1. Line a baking sheet with a silpat or non-stick silicone sheet.
2. Rough chop all the chocolate and put into a microwave safe bowl.
3. Heat in thirty second intervals until all the chocolate has melted.
4. Pour chocolate onto the silpat and spread evenly with a spatula.
5. Tap the pan on the counter to remove any air bubbles.
6. Sprinkle the nuts, dried fruits onto the chocolate and tap the pan once again on the counter.
7. Let the chocolate set in the fridge for thirty minutes.
8. Break the chocolate bark into pieces.
9. Serve

Tips
• Set the chocolate in the fridge or freezer. I left the chocolate out to set in the kitchen and it just wouldn’t set for me until I chilled it.

Please Enjoy

My thoughts
Even though I am not a fan of chocolate and then incorporating fruits and nuts into said chocolate seems like a horrible idea to me. This was quite tasty and no two bites were the same which added a nice dimension to the bark. It also feels healthier than having a regular chocolate bar.

White Chocolate Pudding with Blackberry Curd

White Chocolate Pudding with Blackberry Curd - Candy Coated Culinista

White Chocolate Pudding with Blackberry Curd – Candy Coated Culinista

I first made this recipe in November of 2012 when the Smitten Kitchen Cookbook just came out as I am a huge fan of Deb Perleman’s. This was one of the first few cookbooks I ever bought and even managed to be second in line for her booking signing and interview session at George Brown Colleges Culinary School. I know now 2 ½ years later (hindsight being 20:20) that this recipe was probably too much for someone who has barely stepped foot into the cooking world. Yet this recipe grabbed my attention and I just had to make it. I tried this recipe two different times that first year re-visiting this recipe and seeing if time and experience would produce better results. Well it didn’t so here is my many attempts below dating back from 2012 to now 2015. My third time may not look exactly like the picture; but everything set and I didn’t give up on this one I am very happy to say.

Yield/Serving: 6
Prep Time: 25 min.
Cook Time: 20 min.
Difficulty level is: Medium

This is the first recipe I am trying from the book I’ve been waiting to be released. I’m talking about the Smitten Kitchen, a food blogger I have been following since before I ever even considered blogging myself. Her blog is a great read and Deb’s photos are top notch.

Attempt #1
Ingredients
White Chocolate Pudding

• 3 tbsp cornstarch
• 1 tsp sugar
• ¼ tsp table salt
• 2 ¼ cups whole milk
• 4 ½ ounces white chocolate, chopped
• ½ tsp vanilla extract
Quick Blackberry Curd
• ½ cup fresh blackberries
• 1 tbsp freshly squeezed lemon juice
• ¼ cup sugar
• Pinch of salt
• 1 large egg
• 2 tbsp unsalted butter, cut into small pieces

Assembly
Pudding

1. Combine the cornstarch, sugar, and salt in a heavy saucepan.
2. Before turning on the heat, slowly whisk in the milk, scraping the bottom and sides of the pan with a heatproof spatula to incorporate the dry ingredients.
3. Place over gently simmering water, and stir occasionally, scraping the bottom and sides.
4. Use a whisk as necessary, should lumps begin to form.
5. After 15-20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
6. Continue stirring for about 2 – 4 minutes, or until the pudding is smooth and thickened.
7. Remove from the heat and stir in vanilla.
8. For perfectly silken texture, you can strain the pudding through a fine-mesh strainer (or skip this step if you don’t mind a lump or two) into a bowl with a spout, and pour into individual serving dishes.
9. Chill in fridge.
Blackberry Curd
1. Puree berries in a food processor or blender until as smooth as possible.
2. Press through a fine-mesh strainer to remove seeds.
3. You should have between 3 and 4 tablespoons of puree.
4. Whisk together the blackberry puree, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan.
5. Stir in the butter, and cook over moderately low heat. Whisking frequently, until the curd is thick enough to hold the marks of the whisk and until the first bubble appears on surface, about 4 to 5 minutes. Pass through a strainer again if you want a perfect texture (again she doesn’t usually bother).
6. Divide curd among prepared cups, gently spreading it on pudding surfaces.

Tips
• Just make sure you don’t make scramble eggs while making the curd. Slow and low is the key.

My Thoughts
There’s no use crying over spilt milk, but I wasted all that milk and I had such high hopes for my first recipe out of this cookbook, and not to mention the blackberries. The curd tasted great; the perfect combination of sweet, sour and tart. I was unsure if I was to use a double boiler or cook in one pot; but I decided to use the double boiler and it did thicken but not like I thought it would.

Most of my fails until now all have a common factor; it’s moving the recipe to the fridge to chill or set. Every time my recipes need to make this move 9 out of 10 times I’m left with a fail. I am starting to wonder if I need to do recipes that just stay out of the fridge. My brulee has turned out so well and it gave me hope that I could make pudding. I have decided that I will try this recipe again but with another pudding recipe and add the curd on top, and if it doesn’t work I’m moving on and possibly staying away from these types of recipes.

Attempt #2
I have adapted a Chocolate pudding recipe from Smitten Kitchen Blog in hope that using this different pudding recipe will result in a firmer pudding.

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients:
• ¼ cup cornstarch
• ½ cup sugar
• 1/8 tsp salt
• 3 cups whole milk
• 6 ounces white chocolate, coarsely chopped
• 1 tsp pure vanilla extract
Blackberry Curd
• ½ cup fresh blackberries
• 1 tbsp freshly squeezed lemon juice
• ¼ cup sugar
• Pinch of salt
• 1 large egg
• 2 tbsp unsalted butter, cut into small pieces

Assembly
Pudding

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
2. Place over gently simmering water and stir occasionally, scraping the bottom and sides.Use a whisk as necessary should lumps begin to form.
3. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
4. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
5. Remove from the heat and stir in the vanilla.
6. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
7. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating.
8. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).
Blackberry Curd
1. Puree berries in a food processor or blender until as smooth as possible.
2. Press through a fine-mesh strainer to remove seeds.
3. You should have between 3 and 4 tablespoons of puree.
4. Whisk together the blackberry puree, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan.
5. Stir in the butter, and cook over moderately low heat. Whisking frequently, until the curd is thick enough to hold the marks of the whisk and until the first bubble appears on surface, about 4 to 5 minutes. Pass through a strainer again if you want a perfect texture (again she doesn’t usually bother).
6. Divide curd among prepared cups, gently spreading it on pudding surfaces.

My thoughts
I used white chocolate instead of the semi-sweet & dark chocolate that was called for in this recipe as my goal was to accomplish this as close to the cookbook as possible. It’s funny how two recipes from the same person can have different basic ingredients. Surprise surprise this attempt was also a fail for me. It had lumps at the bottom this time; which I didn’t last time, so I knew it was thickening more. However, it still never thickened enough and I kept it on the burner longer hoping it would thicken up more. When it finally coated the spoon to my liking I poured it and set it in the fridge overnight. In the morning the pudding was slightly thicker, but still a soup. I don’t know what is going wrong, but I checked online and others seem to have this issue too. I didn’t make the curd this time as I didn’t want to waste the blackberries if the pudding didn’t set. Day 2 in the fridge and the pudding still is a liquid, so I’m calling it a fail when it hits 3 days in the fridge.

Attempt #3
I think after getting my ice cream down I have a confidence that I just didn’t have 3 years ago and this probably wasn’t a great idea to be one of my first recipes; but the picture drew me in those years ago when I had no cooking experience besides a handful of recipes and no deserts. Time, growth and my skills have got me here; sure it took awhile but I made it out the other side happier and undefeated. I may even try another pudding recipe sometime.

Yield/Serving: 3
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

From Smitten Kitchen – batched down

Ingredients
White Chocolate Pudding

• 1 ½ tbsp cornstarch
• ½ tsp sugar
• ¼ tsp table salt
• 1 ¼ cups whole milk
• 2 ½ ounces white chocolate, chopped
• ½ tsp vanilla extract
Blackberry Curd
• ½ cup fresh blackberries
• ½ tbsp freshly squeezed lemon juice
• ¼ cup sugar
• Pinch of salt
• 1 large egg
• 1 tbsp unsalted butter, cut into small pieces

Assembly/Method
Pudding

1. Combine the cornstarch, sugar, and salt in a heavy saucepan.
2. Before turning on the heat, slowly whisk in the milk, scraping the bottom and sides of the pan with a heatproof spatula to incorporate the dry ingredients.
3. Place over gently simmering water, and stir occasionally, scraping the bottom and sides.
4. Use a whisk as necessary, should lumps begin to form.
5. After 15-20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
6. Continue stirring for about 2 – 4 minutes, or until the pudding is smooth and thickened.
7. Remove from the heat and stir in vanilla.
8. For perfectly silken texture, you can strain the pudding through a fine-mesh strainer (or skip this step if you don’t mind a lump or two) into a bowl with a spout, and pour into individual serving dishes.
9. Chill in fridge.
Blackberry topping
1. Puree berries in a food processor or blender until as smooth as possible.
2. Press through a fine-mesh strainer to remove seeds.
3. You should have between 3 and 4 tablespoons of puree.
4. Whisk together the blackberry puree, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan.
5. Stir in the butter, and cook over moderately low heat. Whisking frequently, until the curd is thick enough to hold the marks of the whisk and until the first bubble appears on surface, about 4 to 5 minutes. Pass through a strainer again if you want a perfect texture (again she doesn’t usually bother).
6. Divide curd among prepared cups, gently spreading it on pudding surfaces.

Tips
• Just make sure you don’t make scramble eggs while making the curd. Slow and low is the key.

My Thoughts
This actually tasted like pudding which is a good thing; but not for me. I have never been a fan of pudding and this hasn’t changed my mind. It tasted like it sound and had the right consistency with the distinct taste of white chocolate and vanilla. I really didn’t taste the blackberries though and I would probably use less sugar. I am still very happy that after all this time I have conquered the white chocolate pudding with blackberry curd. For the first time 3rd times a charm. Everything set and setting and I don’t get along. I managed to make this recipe in one night and not have to give extended setting times. I wish the blackberry curd was more like the picture and a dark purple vs this lilac but everything came together and I will rejoice.

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.

Cookies & Cream Shamrock Shake

Cookies & Cream Shamrock Shake - Candy Coated Culinista

Cookies & Cream Shamrock Shake – Candy Coated Culinista

A holiday can’t pass without me trying to make something themed. It’s St. Patrick’s day so enjoy this minty, chocolately shamrock shake.

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

Ingredients
• Chocolate syrup
• 1 scoop cookies & cream ice cream
• 3 scoops vanilla ice cream
• 1 tsp peppermint extract
• 6 drops green food colouring
• 1/3 cup 2% milk
• ½ cup heavy cream
• Shamrock sprinkles

Assembly
1. Pour chocolate syrup into a pint glass and set aside.
2. In a blender put in ice cream, peppermint extract, food colouring and milk and blend.
3. Pour milkshake into the pint glass.
4. Whip the whipping cream and put on top of the milkshake.
5. Add sprinkles and serve.

Please Enjoy

My thoughts
I made this for Mr. C. and he really enjoyed it and he like hint of mint in the milkshake.

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