Tropical Fruit Cake

Tropical Fruit Cake – Candy Coated Culinista

A delightful summer cake recipe to wow guests and friends alike.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 50 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 1 Pineapple peeled, cored and cut into chunks along with some for garnish
• 2 large eggs
• 1 tsp vanilla extract
• ½ packed cup plus 1 tsp light brown sugar
• ½ cup granulated sugar
• 2/3 cup sunflower oil
• 1 ½ ripe bananas, peeled and mashed
• 1/3 cup shredded coconut
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
Frosting
• ¼ large ripe mango, peeled and roughly chopped
• 4 ½ tbsp. unsalted butter, at room temperature
• 100g cream cheese, at room temperature
• 2/3 cup confectioners’ sugar, sifted
Topping
• ½ banana, cut into slices
• ½ large ripe mango, cut into long thin strips
• 55g pineapple flesh
• Scooped out seeds of 1 passionfruit
• 3 tbsp flaked coconut

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease springform pan with non-stick spray and line the pan with parchment paper.
3. Place pineapple in a food processor and pulse until fruit is crushed.
4. If starting with fresh pineapple place in a medium saucepan over medium heat, bring to a simmer, and cook for 4-5 minute; ensuring it doesn’t boil or too much liquid evaporates. Then transfer to large mixing bowl. (If using canned pineapple skip this step)
5. Using an electric mixing with the whisk attachment place eggs, vanilla extract, brown sugar and granulated sugar and mix.
6. Beat on medium-high speed for 3 minutes until creamy; then on medium speed pour in oil in a slow steady stream until combined.
7. Add to the bowl of cooled pineapple along with mashed bananas and finely coconut and combine.
8. Sift flour, baking soda, cinnamon, ginger, cardamom and salt together into the wet mix and using a spatula fold until combined.
9. Pour cake into pan and bake for 50 minutes or until a cake tester inserted comes out clean.
10. Remove from oven and let cool in pan on wire rack for about one hour then turn onto a serving platter, carefully remove the parchment paper and set aside to cool completely.
Frosting
11. Place mango into food processor and process until it becomes a puree. Pour into bowl and set aside.
12. Add butter and cream cheese to the food processor (no need to wash the bowl) and process until smooth.
13. Add confectioners’ sugar, pulse to combine, then add mango puree.
14. Pulse again until evenly mixed and scrape into a bowl.
15. Keep in the fridge covered for 2 hours as it need time to thicken before frosting the cake.
16. Spread thick layer of mango frosting over the top and sides.
17. Place fruit in a small bowl, mix gently and spoon onto top of cake in the center.
18. Pressing flaked coconut into the sides of cake and serve.

Tips
• Cream cheese frosting can be made a day ahead.
• Unfrosted cake will keep for about 3 days in an airtight container. One frosted best eaten the same day. Leftovers can be kept in the fridge for two day max and just bring cake back to room temperature before serving.

Please Enjoy

My thoughts
This is another amazing recipe from this book. I am not the biggest fan of Ottolenghi savoury cookbooks primarily because of how hard it is to source those weird ingredients and I have two on my shelf. I am so so happy I took the gamble and gave Sweet a shot. My only let down was the mango frosting; which split even though I followed the directions exactly. The frosting split the moment the mango puree hit it and it really bothered me. I decorated my cake with coconut chips to add a little more texture and effect and lessened the amount of sugar by half. (I only used ½ cup of granulated sugar and omitted the ½ cup light brown sugar). This cake was divine and reminded me of a spin on a Christmas fruitcake; but white instead of the usual brown and laden in liquor. The reviews were great everyone loved it and I was told this was one of the best cakes I’ve made (Thanks Sweet). I really enjoy these fruit based desserts rather than the cakes with all the thick frosting atop. Once I figure out the frosting situation or just omit the mango puree portion this will be in my top five recipes.

Advertisements

Dole Whip

Dole Whip – Candy Coated Culinista

What in the world is a Dole Whip and why is it only at Disneyland and Disney World? Dole Whip is a soft serve or float consisting on pineapple created by the Dole food company in 1986 and I need to try this.

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

Ingredients
• 2 cups frozen pineapple chunks
• 1 frozen banana, cut into chunks
• ½ cup unsweetened coconut milk
• Fresh pineapple wedge, if desired

Assembly
1. Using a blender, blend pineapple, banana and coconut milk until very smooth.
2. Pour into glass and decorate with pineapple wedge.

Please Enjoy

My thoughts
When I heard dole whip I was immediately curious and wanted to make a version of my own. Now I don’t eat much ice cream and I haven’t really ever enjoyed a float; but a smoothie I’m all for and making the Dole whip into a smoothiesque consistency treat is right up my alley. Pineapple has always be one of my favourite fruits so trying this Disneyland essential was a no brainer for me and I will be making this again and again.

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

I came to church Christmas morning and was told by my God-Children’s Grandmother “I have a bone to pick with you” to which I said “huh”. She said “where’s my cake”…. Ohhh. Their grandmom had seen a picture of my Birch Bark Buche de Noel and wanted her own. Well in all honesty that Yule log could be shared as there was more than enough; but I took the hint and made a cake for her and her husband for new years.

Yield/Serving: 3 – 6” pans
Prep Time: approx. 60 min.
Cook Time: 30-35 minutes
Difficulty level is: Medium, time-consuming

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, softened
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cups 2% milk
Gingerbread Cake
• 1 1/8 cups all-purpose flour
• 1/3 cup packed golden brown sugar
• 1 1/8 tsp ground ginger
• ¾ tsp baking soda
• ½ tsp five spice
• ½ tsp ground clove
• ½ tsp ground nutmeg
• ¾ tsp cinnamon
• 1 large egg beaten
• 1/3 cup canola oil
• 2 tbsp fancy molasses
• 1/3 hot water
Birch Bark
• Small paint brushes
• 6 dark chocolate wafers
• 6 milk chocolate wafers
• ½ cup white chocolate wafers
Simple Syrup
• 4 tbsp water
• 4 tbsp granulated sugar
Frosting
• 1 cups butter, at room temperature
• 2 cups confectioners’ sugar
• 2 tbsp milk, more if needed
Decorations
• Truffles
• Desiccated coconut
• Confectioners’ sugar

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Gingerbread Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat flour, brown sugar, ginger, baking soda, five spice, clove, nutmeg, cinnamon and salt.
5. Whisk in eggs, oil and molasses.
6. Slowly add in water until just combined.
7. Pour into one pan and smooth smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
10. Let cool completely.
Birch Bark
1. Place parchment in a cookie tray and set aside.
2. In two small microwave safe bowls melt the dark chocolate and milk chocolate wafers separately in 30 second intervals in the microwave until melted.
3. Draw lines and tree knots on the parchment paper and place in fridge to set for 10 minutes.
4. Meanwhile place white chocolate wafers in a medium sized microwave safe bowl and melt in 30 second intervals in the microwave until melted.
5. Let cool, until it is not hot to the touch. (You don’t want the white chocolate to melt the other chocolate when applying.)
6. Remove cookie tray from fridge and apply white chocolate using an offset spatula in a rectangular shape; covering all the dark and milk chocolate design.
7. Place back in fridge and let firm up for minimum 20 minutes.
Simple Syrup
1. Mix sugar and water together in a small prep bowl and set aside.
Buttercream Frosting
1. Using a stand mixer with the whisk attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
3. Taste frosting and add more sugar if you like; but this is purely a crumb coat to adhere the birch bark and coconut snow. So there is no need to overly sweeten this frosting.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place gingerbread layer over top and brush simple syrup into gingerbread cake. Cut a thin layer off the gingerbread cake for sure, to ensure the simple syrup can absorb.
5. Spread buttercream frosting over top.
6. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
7. Place in fridge to let the crumb coat firm up some.
8. Bring out the birch bark and start breaking into long shards.
9. Once frosting has firmed up start placing birch bark unto the cake.
10. Run some of the buttercream frosting along back of the birch bark and stick to the cake.
11. Continue until the cake is covered in birch bark.
12. Grab truffles or make truffles buy using more milk chocolate wafers and melt in the microwave and pour into circular molds and let set in fridge for at least 1 hour.
13. Once truffles are set dip base of truffles in the buttercream frosting and then place around the edges of the cake.
14. Sprinkle cake top with desiccated coconut and dust tops of truffles with confectioners’ sugar.
15. Serve & enjoy

Tips
• I bought my paint brushes at the dollar store.

Please Enjoy

My thoughts
They were very appreciative of the cake and said it was great; which made me happy. I enjoyed making this cake just as much as the yule log and I’m loving the decorating just as much as the baking now. I wanted to add a gingerbread layer to make it a seasonal cake and I’m happy I did. The aroma form the gingerbread cake was delightful. For once I got to taste my cakes as I had to level them. They tasted great and I loved that it came together so well. This took awhile to make; but again like the yule log I didn’t noticed how long it took. I binge watched Netflix’s Marvel shows in the kitchen while I baked and decorated and the time flew by.

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

Cranberry Coconut & Apricot Cardamon Banana Bread

Cranberry Coconut Banana Bread - Candy Coated Culinista

Cranberry Coconut Banana Bread – Candy Coated Culinista

As much as I try as sometimes my bananas spoil and I just hate wasting, so here we go again a couple more banana bread recipes for the New Year. This is what happens when it’s the Christmas season and you’re going out and enjoying time with friends and family. At the rate I’m going I will have enough banana bread recipes for a whole month.

Cranberry Coconut Banana Bread

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1/3 cup of butter, melted
• 1 egg
• 1 cup 2% milk
• ½ tsp vanilla extract
• 2 ripe bananas, mashed
• 1/3 cup fresh cranberries, roughly chopped
• 1/3 cup shredded coconut
• 1 cup all-purpose flour
• 1 tsp baking soda
• ¼ cup granulated sugar
• Dried cranberries
• Coconut slices

Assembly
1. Preheat oven to 375°F.
2. Grease pans.
3. Over low heat melt butter.
4. In a small bowl whisk together butter, eggs, milk and vanilla extract.
5. In a medium sized bowl mash the bananas and add the cranberries and shredded coconut and set aside.
6. Using a large bowl whisk flour, baking soda, sugar and add the bananas, cranberries and coconut.
7. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
8. Spoon batter into pan.
9. Top with dried cranberries and coconut slices.
10. Bake for 1 hour or until a cake tester inserted comes out clean.

Mini Apricot Cardamon Banana Loaves

Mini Apricot Cardamon Banana Loaves - Candy Coated Culinista

Mini Apricot Cardamon Banana Loaves – Candy Coated Culinista

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

Ingredients
• 1/3 cup of butter, melted
• 1 egg
• 1 cup 2% milk
• ½ tsp coconut extract
• 2 ripe bananas, mashed
• 1/3 cup shredded coconut
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cardamon
• ¼ cup granulated sugar
• Whole dried apricot

Assembly
11. Preheat oven to 375°F.
12. Grease pan.
13. Over low heat melt butter.
14. In a small bowl whisk together butter, eggs, milk and coconut extract.
15. In a medium sized bowl mash the bananas and add the shredded coconut and set aside.
16. Using a large bowl whisk flour, baking soda, cardamom, sugar and add the bananas and coconut.
17. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
18. Spoon batter into pan.
19. Top with dried apricots.
20. Bake for 1 hour or until a cake tester inserted comes out clean.

Please Enjoy

My thoughts
I just can’t get enough of banana bread no matter the combination and it’s such a great way to use those over ripe bananas. Both these recipes were lovely and I’m now becoming a fan of decorating the tops of my banana breads with dried fruits as it adds a nice classy touch.

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
//www.woodwatches.com/widget-article/candycoatedculinista

Coconut Pepita Pumpkin Pie

Coconut Pepita Pumpkin Pie - Candy Coated Culinista

Coconut Pepita Pumpkin Pie – Candy Coated Culinista

It is funny how a recipe just evolves. This recipe started out as a recipe from a magazine and every year I would deduct and add and let’s face it this recipe probably hasn’t stopped evolving; but for right now it is a beautiful complex dessert that is attention grabbing for the eyes and with ever bit.

Ginger Syrup

Prepping for Thanksgiving dinner with this ginger syrup recipe. Make this ahead of time and refrigerate.

Yield/Serving: 2 cups
Prep Time: 5 min.
Cook Time: 45 minutes
Difficulty level is: Easy

Ingredients
• 1 cup of ginger, peeled and half sliced and half grated
• 1 ½ cups sugar
• 2 cups water

Assembly
1. Peel ginger and grate half and slice the other half.
2. In a medium sized pot bring ginger, sugar and water to a simmer over medium-low heat.
3. Stir frequently until sugar has dissolved and then lower to low heat and simmer for 30 minutes.
4. Using a sieve strain out the ginger pieces and pour into a container and let cool to room temperature and then refrigerate.

Tips
• Use ginger for something else if you desire. Candied ginger perhaps
• Use the remaining ginger syrup, for cocktails, tea or anything else you like.

Please Enjoy

My thoughts
This was a very simple recipe and I haven’t made too many types of syrup before; but this one turned out well. The syrup was spicy and tasted very much like ginger. I can’t wait to incorporate this into my Thanksgiving recipe.

Coconut Pepita Pumpkin Pie

Yield/Serving: 1 pie
Prep Time: 10 min.
Cook Time: 90 min.
Difficulty level is: Medium

Ingredients
For Ginger Syrup
• Prepare ginger syrup recipe ahead of time. See recipe above.
For Crust
• 2 cups chocolate crumbs
• ¼ cup unsalted butter, melted
For Filing
• 5 egg yolks
• 2 cups pure pumpkin puree
• ¾ cup coconut milk
• ½ cup brown sugar
• 2 tbsp ginger syrup
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• ¼ tsp salt
Toppings
• 1/8 cup desiccated coconut, toasted
• spicy pepitas
• Coconut flakes
For Meringue
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• 5 eggs whites
Garnish
• Drizzle ginger syrup over top of pie

Assembly
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Have a 9” pie plate at the ready.
2. Stir chocolate crumbs with butter in a medium bowl until moist. Press crumbs into the bottom and up the sides of pie plate. Bake in centre of oven, covered with foil, for 10 min.
3. Whisk egg yolks in a large bowl. Add pumpkin, coconut milk, brown sugar, ginger syrup and spices. Whisk until mixture is smooth. Pour filling over warm crust. Smooth top.
4. Bake in centre of oven, covered with foil for 30 min. Remove foil and continue baking until filling slightly jiggly in the centre, about 20 more min. Transfer to rack to completely.
5. Toast desiccated coconut in a small non-stick frying pan until just browned and set aside.
6. Place pepitas around the outside of the pie followed by the coconut flakes.
6. Using a medium sized bowl and a hand held mixer. Combine ¾ cup granulated sugar and egg white along with ¼ tsp cream of tartar and mix on medium gradually increasing to high speed. Meringue is complete when it becomes stiff peaks.
7. Spread meringue on pumpkin pie in the middle leaving a little bit of the pumpkin pie to show and using your kitchen torch; torch the meringue.
8. Garnish pie with toasted desiccated coconut and ginger syrup and serve.

Please Enjoy

My thoughts
I just loved cutting into a pie and seeing all the layers and the giggle and nothing spilling over. It means I’ve done good and at Thanksgiving this is when your recipes need to be top notch. The flavours came together superbly and I think I won’t be changing my recipe anytime soon.

Ginger Syrup - Candy Coated Culinista

Ginger Syrup – Candy Coated Culinista

Coconut Pepita Pumpkin Pie - Candy Coated Culinista

Coconut Pepita Pumpkin Pie – Candy Coated Culinista

F is for … Raw Fig Almond Balls

F is for ... Raw Fig Almond Balls  - Candy Coated Culinista

F is for … Raw Fig Almond Balls – Candy Coated Culinista

Yield/Serving: 12-16 balls, depending on your size

Ingredients
• 2 cups raw almonds, or almond meal
• 250g soft dried figs, chopped and de-stemmed
• ½ cup dried cherries, chopped
• 1/3 cup shredded coconut, plus extra for coating the fig balls
• 1/8 cup sesame seeds, plus extra for coating the fig balls
• 1/8 cup black sesame seeds, plus extra for coating the fig balls
• 4-6 tbsp pure Canadian maple syrup

Assembly
1. In a food processor grind almonds into a coarse meal. Ensure you don’t over grind to the point of almond butter. If you have leftover almond meal from making almond milk like I do then use that instead of grinding up raw almonds.
2. Add the figs and cherries and process until well combined.
3. Pour almond mixture into a large bowl and fold in the coconut, sesame seeds and maple syrup.
4. Form mixture into 1” size balls with your hands.

Tips
• If all you can’t find soft dried figs, then soak dehydrated figs for a few hours and de-stem them. They should plum back up some.
• I used my leftover almond meal from making my homemade almond milk.

Please Enjoy

My thoughts
I loved the idea of making a raw dish, but I think my palette is not used to this. I love that I found a way to use my leftover almond meal; but for me it just comes down to texture and it’s a little too soft. I loved all the flavours and the coating of coconut and sesame seeds did help me like it more.

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.

Gluten-Free Pistachio Almond Coconut Cream Pie

Gluten-Free Pistachio Almond Coconut Cream Pie - Candy Coated Culinista

Gluten-Free Pistachio Almond Coconut Cream Pie – Candy Coated Culinista

Pie crust and I just don’t get along, but a pie made from nuts or cookie crumbs and I’m all in. This gluten-free pie is a great idea for those who can’t have gluten and for people like me who have trouble with making pie dough.

Slightly Altered From: The four & Twenty Blackbirds Pie Book

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
For the crust
• ¼ cup shelled raw pistachios, salted
• ¼ cup almonds,
• ½ cup shredded coconut
• 3 tbsp granulated sugar
For the filling
• 2/3 cups shelled raw pistachios, salted
• 1 ½ cup 2% milk
• 1 cup coconut milk
• 5 egg yolks
• 6 tbsp cornstarch
• ¾ cup granulated sugar
• 1 ¼ cups coconut milk
• Zest from one lime
• 3 tbsp, unsalted butter, at room temperature
• Juice from 1 lime
• 1 cup heavy cream
• 1 tbsp confectioners’ sugar
• Pistachio chopped, to decorate (optional)
• Almond slivers, to decorate (optional)
• Cinnamon, decorate (optional)

Assembly
For the crust
1. Over medium-high heat toast pistachios and almond in a frying pan, about 5 minutes. Ensure to shake pan frequently so the nuts don’t burn. Pour into a small prep bowl to cool.
2. Meanwhile toast shredded coconut in the same frying pan until slightly brown in colour and pour into a small prep bowl to cool.
3. Transfer pistachios, almonds, coconut and sugar into the food processor bowl and process until finely chopped.
4. Pour the crumbs into a non-greased metal pie pan.
5. Spread the crumbs evenly over the bottom of the pan and use a glass to firmly press down the nut crust, working it up the sides.
6. Freeze the crust for about ten minutes.
For the filling
1. Place the pistachios into the food processor bowl and process until chopped into medium and fine pieces.
2. Using a medium sauce pan over medium-high heat, pour nuts in along with the coconut and 2% milk and bring to a boil.
3. Remove from the heat and let steep for 15 to 20 minutes.
4. In a large bowl whisk the eggs together and set aside.
5. Using a large saucepan whisk together the cornstarch and sugar.
6. Add in the coconut milk and lime zest and whisk further.
7. Using a sieve strain the milk mixture into the coconut milk mixture over medium-high heat.
8. Stir constantly for about 5 minutes until it begins to thicken and continue to cook for 2 more minutes and then remove from the heat.
9. Slowly pour one-third of the custard into the eggs yolks whisking constantly, as to temper the eggs.
10. Add the tempered eggs to the saucepan and return to the heat at medium-high, stirring constantly until it boils about 1 to 2 minutes.
11. Allow to cool for 5 minutes and then stir in the butter, one tablespoon at a time along with the lime juice.
12. Pour custard into prepared pan and cover with plastic wrap; refrigerate overnight until firm.
13. Using an electric mixer, beat the cream along with the confectioners’ sugar until medium-stiff peak form.
14. Using a spatula spread the whipped cream over top of the pie and decorate if desired.
15. Slice and enjoy.

Please Enjoy

My thoughts
This recipe took me a little while to complete as I had to shell my pistachios. Overall I am on the fence with this one as I like the idea of this recipe, but I find it terribly sweet and if I ever made it again I would reduce the sugar by half or more. The texture of the pistachio cream was silky and smooth I just think I’d prefer more contrast in textures even though there was a nut crust.

%d bloggers like this: