Lime Meringue Tart

Lime Meringue Tart – Candy Coated Culinista

Once again I was making a dish and found myself with 5 leftover egg yolks. There were a few recipes that immediately came to my mind and I thought to myself I have only made a curd a couple of times with varied results. So this time I went for a lime version and then after a week I decided to make a Lime Meringue Tart.

Ingredients
Lime Curd

• 5 egg yolks
• ½ cup granulated sugar
• 2 limes, zested & juiced
• 1 stick of butter, cut into pats, cold
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lime zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Meringue
• 1 egg white
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Confectioner’s sugar, to decorate (optional)

Assembly
Curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together resembling peas.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour lime curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.
Meringue
1. Using an electric mixer pour in egg white and whisk on high speed until frothy.
2. Add in cream of tartar and sugar until still peaks are achieved.
3. Place meringue in a piping bag and pipe around the edges of the tart.
Decoration
1. Decorate with sprinkled confectioners’ sugar in a pattern if desired.
2. Serve

Tips
• Curd can be refrigerated for up to 2 weeks.

Please Enjoy

My thoughts
A punch of tart with some sweet is a great flavor combination. The crust was crisp and crumbly. This curd recipe came from a prominent American Food Network personality and it was excessively sugary. I was not the only one who thought so and I halved the sugar in the lime curd. I will make an alternate for Thanksgiving or Christmas perhaps. I have some great ideas running through my head as I type this.

Strawberry Shortcake with Vanilla Cream

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake has been one of those recipes I have always wanted to make and I have been a little apprehensive about making it for some reason. Once I tried this recipe I really have no idea why I shied away.

I haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the winner see photo here. I was totally delighted as I had a few different taste testers; which were very happy for me as they tasted this amazing recipe and love my food styling.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 14 min.
Difficulty level is: Easy

From Chatelaine (Batched down)

Ingredients
Shortcake

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp baking powder
• 1/8 tsp sea salt
• Lemon zest, from one lemon
• ¼ cup cold unsalted butter, cut into small cubes
• 1/3 cup heavy whipping cream, plus 3 tbsp
• 1 tbsp heavy whipping cream for brushing
• 1 tsp coarse sugar
• 250g strawberries sliced
Vanilla Whipped Cream
• ½ vanilla bean
• ½ cup heavy whipping cream
• 1 tbsp granulated sugar

Assembly
Shortcake
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a large bowl stir together flour, sugar, baking powder, salt and lemon zest until blended.
4. Incorporate the butter using your finger, until the mixture resembles coarse crumbs.
5. Slowly add in the heavy cream, until the dough can form a ball.
6. Slightly press down the dough on a lightly floured surface and cut into four wedges.
7. Gently form each wedge into a ball and place on sheet 1” apart.
8. Brush the tops of the biscuits with cream and sprinkle with sugar.
9. Bake for 12-14 min. or until the tops are a golden brown.
10. Let cool on rack.
Vanilla Whipped Cream
1. Split vanilla bean down the middle and scrape out the vanilla seeds.
2. Using an electric mixer with the whisk attachment add in the vanilla seeds and sugar and whip cream on medium until stiff peaks are formed.

Assembly
1. Once cooled cut shortcakes in half.
2. Place some jumbleberry jam on the plate.
3. Place the bottom of the shortcake and top with whipped cream.
4. Add strawberries on top followed by more whipped cream.
5. Place the top portion of the biscuit.
6. Garnish with strawberries and serve

Tips
• Serve with jumbleberry jam or strawberry jam.

Please Enjoy

My thoughts
These were a big hit with my tasters. One reviewer even showed me a clean plate with the remnants of jam. Another requested even more jam even though I gave a healthy helping; but they are Welsh born and this reminded them of scones, jam & clotted cream. I loved this so much I wanted to make another batch right away and wished I hadn’t batched down the recipe. The addition of the lemon zest to the batter added a slight punch and brightness not to mention nothing beats fresh homemade whipped cream. I haven’t purchased canned whipped cream in years now.

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – 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

Doughnut Diaries: Glory Hole Doughnuts

Doughnuts Diaries: Glory Hole Doughnuts - Candy Coated Culinista

Doughnuts Diaries: Glory Hole Doughnuts – Candy Coated Culinista

Location: 1596 Queen Street West, Toronto, Ontario, 647-352-4848

I finally found myself in Parkdale and of course when I’m in a new part of the city I check to see what on my Quest list is in a 5 km radius and there it was Glory Hole Doughnuts. Glory Hole Doughnuts are made with natural ingredients, by hand every day. Most of the doughnuts here are yeast doughnuts which go through a time-consuming process of mixing, first proof, rolling, cutting, second proof, and finally garnishing. They also have cake doughnuts and the doughnut holes. The basic menu consists of S’mores, Chai Brulee, Lemon Cheesecake, Cinnamon Toast Crunch, Almond Cream, Dark & Stormy, Toast & Butter, PB & J, Buche De Noel, London Fog and a type of Buttermilk doughnut. There was also a gingerbread seasonal doughnut on hand when I visited.

Today I choose the dark & stormy as it was supposed to taste like the drink, PB & J and Chai Brulee. These gourmet doughnuts rival any doughnuts I have had before. They are soft, flavourful and decorated with so much love, it looks like you are eating art. Mr. C. was a huge fan as was I and we both wished I had brought home more. They all tasted exactly as they should and were generously sized. At $3.00 roughly for each doughnut they are well worth visiting time and time again. The lady at the counter was so helpful and willing to explain all the doughnuts to me that I would recommend here to anyone as a must visit. If I lived in Parkdale this would be a daily stop for me personally.

Cantaloupe Sorbetto

Cantaloupe Sorbetto - Candy Coated Culinista

Cantaloupe Sorbetto – Candy Coated Culinista

Italian food is my second favourite type of food and yet I don’t own one purely Italian book yet. My book arrived last Saturday and I had to make something immediately from it. Fall is here and soon from now cantaloupe will be at a premium, so now is the best time while summer fruits are still readily available.

Molto Gusto – Mario Batali

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

Ingredients
Simple Syrup
• 2 cup water
• 2 cup sugar
Sorbetto
• 3 ½ cups cantaloupe juice, from 1 cantaloupe, peeled, seeded and cut into cubes
• 1 ½ cups simple syrup
• Juice from 1 lemon
• ½ tsp sea salt

Assembly
Simple Syrup
1. Over medium heat, stir equal parts sugar and water in a saucepan and boil until sugar has dissolved.
2. Remove from heat and let cool.
3. Pour into a container and let chill thoroughly.
Sorbetto
4. Peel, seed and cut cantaloupe into cubes.
5. Place cantaloupe pieces into a blender along with the simple syrup and lemon juice on the juice setting and blend.
6. Cover and refrigerate for 2 hours, until thoroughly chilled.
7. Freeze the sorbet in an ice cream machine, according to the manufactures instructions.
8. Place into a container and freeze for 1 hour before serving.

Tips
• Syrup will keep for up to 1 month in the refrigerator.

Please Enjoy

My thoughts
Surprisingly I found this to be sweet. I thought this would never happen but it has; I am starting to get used to the less refined sugars in my diet. Other than that I could taste the freshness of the cantaloupe. This is my third time making sorbet/sorbetto and each time the results varied. The first time the sorbet was rock hard (a fruit ice cube); the second time I think there was too much fruit and not enough sugar and this time too much sugar. I found that the sorbetto wouldn’t set even though I have a proper ice cream container for the freezer. I also think my freezer is too full not allowing enough cold air to blast the sorbetto. The mixture should taste a little sweet because as the freezing occurs it will lose some of its sweetness. I love the idea of a cantaloupe sorbetto and I will make this again adjusted to my new palette.

Cantaloupe Sorbetto - Candy Coated Culinista

Cantaloupe Sorbetto – Candy Coated Culinista

Date Night Cookies – My Signature Cookie

Date Night Cookies - Candy Coated Culinista

Date Night Cookies – Candy Coated Culinista

I have a signature cookie! My signature cookie came about because I had a lot of ingredients I wanted to use up and a failed caramel recipe to re-purpose. It was my first attempt making caramel and the outer edges became caramel but the interior was too hard. I renamed my caramel to toffee and chopped up some pieces for my new cookie, along with some pretzels hanging around and taking up my precious cupboard space. Today I decided to get creative and here is my signature cookie.

Yield/Serving: approx. 18 cookies
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 225g (8 oz) dark chocolate 70% cocoa
• 4 tbsp unsalted butter
• 2/3 cups all-purpose flour
• 2 tbsp cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 eggs
• ¾ cups turbinado sugar
• 2 tsp vanilla extract try another one (pear??)
• ¼ cups semisweet chocolate chips
• ½ cup creamy peanut butter
• ¼ cups powdered sugar
• 1¼ cup pretzel pieces
• ½ cup toffee bits

Assembly
1. Preheat oven to 350°F.
2. Line two cookie sheets with parchment paper.
3. Melt chocolate and butter in the microwave using a microwave-safe bowl and let cool.
4. In a separate large bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
5. In a medium sized bowl beat the eggs, sugars and vanilla until fluffy, by hand.
6. Slowly add in the melted chocolate mix and then slowly add the flour mixture until just combined.
7. Fold in the chocolate chips, peanut butter, powdered sugar, pretzels and toffee.
8. Scoop into balls and place on the parchment paper,
9. Bake for 8-9 minutes on the center of the rack in two batches.
10. Let cool on a wire rack.

Tips
• Place pretzels in a baggie and crush with a rolling pin.

Please Enjoy

My thoughts
These were great and looked like an actual cookie without me following someone else’s recipe. I also like that I didn’t have to bring out the mixer, sometimes I really just don’t want to get that thing out. I was hoping my first cookie creation would have been a non –chocolate cookie, as I am not fond of chocolate, but I am now realizing I make a great chocolate cookie. It was rich, flavourful and I could detect all the ingredients I put in.

Caramel Gluten-Free Brownies

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

Less fat, more fibre, gluten-free and this is all going to taste good right? It seemed to me like a lot to ask of a little brownie and furthermore I don’t believe it! As is my usual process I made this once per the recipe and the second time I experimented. To my surprise this turned out so well that I couldn’t believe all that was promised was achieved. View my photo in the cooking club gallery here.

Altered From Chatelaine

Yield/Serving: 9
Prep Time: 10 min.
Cook Time: 40-45 min.
Difficulty level is: Easy

Ingredients
• 2 ½ cups confectioner’s sugar
• 2 cups ground almonds
• 2/3 cup unsweetened cocoa powder
• 1/8 tsp salt
• 4 egg whites
• 2 tsp vanilla
• Confectioner’s sugar, to dust
• 1/3 cup caramel, to drizzle

Assembly
1. Preheat oven to 300°F.
2. Line an 8” x 8” pan with parchment paper and let the paper hang over the pan.
3. In a large bowl whisk sugar, ground almond, cocoa and salt until combined. (Don’t Over mix)
4. Pour batter into pan.
5. Bake for 40-45 minutes or until a cake tester inserted comes out clean.
6. Lift brownies out of pan using the parchment paper and let cool completely on a wire rack.
7. Dust with confectioner’s sugar.
8. Pour caramel into a small microwave safe bowl and microwave for 10 seconds and drizzle over brownies.
9. Serve and enjoy right away.

Tips
• Serve with a glass of milk, ice cream or whipped cream.
• Look for a caramel sauce that doesn’t have a high sugar content or make your own.

Please Enjoy

My thoughts
The piece Mr. C. and I shared fresh out of the oven tasted delicious. It was sweet, rich, dense, and scrumptious and the caramel added an extra complexity, but not adding any sweetness. I would suggest eating these immediately as the shelf life is very limited. The first batch I made was decent the next morning, but the second time I made it the brownies firmed up much faster. They where rock hard, and when I say rock hard I mean they could be weapons, a sock filled with these brownies or baker brownie throwing stars. Mr. C. said “It’s the lack of Gluten that made it get hard so fast” This made me crack up. I will make this one more time with the remaining ground almonds I have and see if the third time I can lengthen the shelf life.

**Upon further research I probably over mixed this batter. The first time I did this recipe I hand mixed in a bowl vs. the second time I used the electric mixer. Also all baking is an exact science where proper measurements must be used. I have a feeling in gluten-free baking you must be extra precise, and with my approach of experimenting by adding a dash or this and more of that, I may have added a little too much of an ingredient and spoiled the recipe. Gluten-Free baking is quite finicky I gather and I have barely started my adventures into it, but these mistakes will only help me get better.

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

Cinque Sapori Pizza & Caramelized Banana Wal-Nutella Dessert Pizza

Cinque Sapori Pizza & Caramelized Banana Wal-Nutella Dessert Pizza - Candy Coated Culinista

Cinque Sapori Pizza & Caramelized Banana Wal-Nutella Dessert Pizza – Candy Coated Culinista

Sometimes I find myself being a highly suggestible person. In life I am largely un-swayed and firm in my beliefs and thoughts. Granted I am always willing and open to new ideas I may have just not thought of yet. However when it comes to visual things I see a picture and I feel compelled to try it, make it, re-vamp it and use it as a jumping point for something creative and artistic. I don’t know what it is but I have always been this way and still am a very visual person. I will look at something and get an emotional feeling from it immediately telling me I either like it, hate it or “how can I C.C. this up”. When I received the November issue of Chatelaine there was a pizza on the cover, and when I saw all the great toppings and how mouth-watering it looked, I knew I was making pizza. I started the process of researching how to make dough when the following week the cooking challenge was pizza. It’s lovely when things come together like this. So I started on my pizza journey. Click here to see my photo in their gallery.

Pizza dough recipe from Chatelaine

Yield/Serving: 4
Difficulty level is: Easy

Ingredients
Dough
• 2 cups all-purpose flour
• 8g pkg quick-rise instant yeast
• 1 tbsp olive oil
• ¾ tsp salt
Pizza
• 9 tsp medium salsa
• 4 slices soppressata salami, cut in half
• 4 slices Genoa salami, cut into pieces
• Cremini mushrooms, sliced
• Grape tomatoes, sliced
• Mint leaves
• 2 tbsp balsamic vinegar
• cormeal
• ¾ cup mozzarella cheese, grated
• ¾ cup mild cheddar, grated
Caramelized Banana Wal-Nutella Dessert Pizza
• Nutella
• 1 banana, sliced on the bias
• Walnuts, chopped
• 1/3 cup granulated sugar

Assembly
Dough
1. Stir 2 tbsp flour with ½ cup warm water and yeast in a large bowl. Let stand until cloudy and bubbly, about 5 min.
2. Stir in the remaining flour and ½ cup more warm water, oil and salt.
3. Stir until the dough starts to come together.
4. Transfer dough to a well-floured surface.
5. Knead until dough is smooth, 2 to 3 min.
6. Lightly spray same bowl with oil and return dough.
7. Cover loosely with a kitchen towel and let rest for 1 hour.
8. Dough should double in size.
9. Divide dough into 4 portions and roll into 8” circles.
Cinque Sapori Pizza
1. Infuse the mint leaves with balsamic vinegar in a small bowl.
2. Spread 3 tbsp of salsa on 3 of the pizzas, leaving space around the edges for crust.
3. Sprinkle some cheese down and add the salami, mushrooms, tomatoes and mint.
4. Add some more cheese to the top and spread cornmeal around the edges of each pizza.
5. Bake at 425°F for 15 minutes.
6. Slice and serve.
Caramelized Banana Wal-Nutella Dessert Pizza
1. Spread nutella onto pizza dough, leaving 1 cm space for crust.
2. Place bananas and walnuts on the pizza.
3. In a small heavy bottomed non-reactive pot, pour sugar into pot and ensure it is evenly spread out on medium-high heat until sugar becomes an amber brown colour.
4. Drizzle over pizza and bake at 425°F for 15 minutes.
5. Slice and serve.

Tips
• If the sugar smells like it’s burnt then start over. Once the sugar is burnt and bitter there is no going back. Start over.

Please Enjoy

Reviews
Mr. C. was saying this smells great from the moment I was prepping and he wasn’t disappointed with my pizza.

My thoughts
Believe it or not this was my first time making a rising dough. I had fun watching the active yeast do its thing and I was pleasantly surprised with this pizza and will be making it again. My selection of ingredients tasted great. Truth be told I was supposed to use basil instead of mint, but the first container of basil looked a little decomposed and I grabbed another pack; it was however mint. Sometimes mistakes still taste great. The dessert pizza tasted exactly like I expected. Chocolately, nutty and with bananas and caramel on top. I think I will be making more homemade pizza in the future for sure.

Key Lime Pie

Key Lime Pie - Candy Coated Culinista

Key Lime Pie – Candy Coated Culinista

It was United Way Cultural day at Mr. C’s office last Friday and I was asked to make some goodies. Correction I was told I am making my 2 dozen chocolate diablo cookies (I guess people like it) and I was allowed to choose my second dish. How considerate right? I decided to make a key lime pie with a toasted meringue top. I wanted to make the meringue as I loved how it came out in my sky-high pumpkin pie. I’m not a stranger to making key lime treats as I made key lime bars before, so I was hoping this would come off without a hitch and it did.

Yield/Serving: 8
Prep Time: 5 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 3 egg yolks, beaten
• 1 can (300 ml) Sweetened Condensed Milk
• 3 limes, juiced or ½ cup lime juice
• 6 drops of green food colouring (optional)
• 1 readymade graham cracker crust
• 3 eggs whites
• 1 ½ cups confectioner’s sugar
• Lime zest

Assembly
1. Preheat oven to 325°F
2. Whisk eggs and sweetened condensed milk together for 1 minute in an electric mixer.
3. Add in lime fresh juice and 6 drops of food colouring.
4. Pour into readymade pie crust.
5. Bake in oven for 30 minutes.
6. Let cool for completely.
7. Once cooled chill in fridge foe 2 hours minimum.
8. In the electric mixer pour in egg whites and slowly add the confectioner’s sugar.
9. Pour on top and torch with kitchen torch or broil in oven.

Tips
• Use fresh limes preferably.

Please Enjoy

Reviews
Mr. C’s co-workers enjoyed the pie and it went fast.

One of my best reviews came from my friend. She told me “That was amazing! I have never had Key Lime pie before and I definitely want more.” Her sister quickly said “She loved it C.C., she told about this amazing pie three times and raved about it again and again; telling me about this pie like I hadn’t heard this story already. If she got that for Christmas she’d be happy. ” Nothing gets better than that. I felt great hearing this.

My thoughts
If you ever have to make a dessert on short notice, I suggest making this key-lime pie.

%d bloggers like this: