Carrot Apple Easter Cake

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Nothing beats a carrot cake for Easter dinner and this recipe is one I come back to over and over again even with a few tweaks here and there.

Yield/Serving: 3 – 6” round cakes plus 6 cakelets
Prep Time: 1 hour
Cook Time: approx. 35 – 40 min.
Difficulty level: Time-consuming

Ingredients
Carrot Apple Cake

• 2 ½ cups un-sifted all-purpose flour
• 2 ¼ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground ginger
• ¾ tsp ground nutmeg
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 cup oatmeal crisp maple nut cereal, crushed
• 1 1/3 cup granulated sugar
• 1 tbsp pure maple syrup
• 1 ½ cup vegetable oil
• 3 eggs
• 2 cups carrots, peeled and shredded
• 2 granny smith apples, peeled and shredded
• 1/3 cup fruit mix, chopped
• 1/3 cup walnuts, chopped
• 1/3 cup pecans, chopped

Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 (250g) package cream cheese, softened
• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• Zest from 1 tangelo

Assembly
Carrot Apple Cake

1. Preheat oven to 350°F.
2. Trace out the shape of the pan on pieces of parchment paper.
3. Spray the pans with vegetable oil spray and place parchment paper inside the baking pan.
4. Using a medium sized bowl, combine flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, sea salt and cereal and mix and set aside.
5. In a large bowl beat sugar, maple syrup, vegetable oil and eggs.
6. Shred carrots and apples using a food processor.
7. Add the carrots, apples and fruit mix until just combined.
8. Incorporate the dry ingredients, using a whisk until just combined.
9. Mix in the nuts.
10. Pour the batter into the three pans and cakelet pans and cook for 35 to 40 minutes or until a cake tester inserted comes out clean.
11. Let cook in pans to cool and then let cool on a wire rack.
Whipped Cream Cheese Buttercream
1. Using and electric stand mixer with the whisk attachment, combine butter and cream cheese.
2. Add in confectioners’ sugar followed by vanilla extract and continue to mix.
3. Lastly add tangelo zest.
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 layer on the bottom layer and spread some cream cheese buttercream frosting over top.
4. Then place the next layer over and spread more cream cheese buttercream frosting over top.
5. Place final layer over and cream cheese spread buttercream frosting over top and along the sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using an offset spatula frost the cake entirely.
8. Decorate as desired. I made a swirl pattern on top; added some sprinkles and added some Easter coloured M&M’s.
9. Serve and enjoy.

Tips
• If you are making cream cheese buttercream omit 1/3 granulated sugar from the carrot apple cake, as there is enjoy confectioners’ sugar in the frosting to compensate. Otherwise, keep the full amount of sugar in.

Please Enjoy

My thoughts
Okay so I so love a carrot cake and adding in the apples was just perfect. This cake had a little bit of a Christmas cake feel with the nuts and fruit mix. I loved the amount of cream cheese in this frosting as it didn’t tasty too tangy and the tangelo flecks added a little extra something. I tried a new piping technique on top and it turned out wonderfully with a little bit of sprinkles scattered about. This recipe is really a process of love as it’s time-consuming; but so worth it.

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

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.

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.

Ackee and Saltfish

Ackee & Saltfish - Candy Coated Culinista

Ackee & Saltfish – Candy Coated Culinista

It’s almost Good Friday and that means one thing, no meat. I always try to have 2 to 3 dishes on hand for the day and will make a shrimp fried rice, buy vegetable lasagna and of course make ackee and saltfish. Ackee is a fruit that is found in parts of the West Indies along with West Africa. It can be poisonous if the fruit is picked too early and is unripened, so naturally I always purchase my ackee canned to ensure I don’t get sick; but I have heard stories of people picking the fruit to early and getting sick. Don’t let this deter you as this is a great dish if you want to try something ethnic and culturally inspired.

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

Ingredients
• 1/3 lb saltfish (salted cod) – boneless/skinless
• 4 tablespoon olive oil
• 1 medium onion sliced
• 2 green onion
• ½ medium red pepper, chopped long and thin
• ½ medium green pepper, chopped long and thin
• 1 habanero or scotch bonnet pepper (optional)
• 2 cloves garlic
• 1 medium tomato cubed
• 1 can ackee (use fresh if you have – about 2 cups)
• 1/4 teaspoon black pepper
• Fresh thyme (couple sprigs)

Tips
• Purchase canned ackee & saltfish from a West Indian store.
• Do not overwork the ackee, or it will before mushy. Try to get the look of fluffy scrambled eggs
• Add the garlic last as to not overcook them.
• You can serve it with Johnny cakes, boiled green banana or any other bread kind, or just some hard dough bread. I like it by itself personally.

Assembly/Method
1. Boil saltfish in a pot for 20 minutes at a simmer. Repeat 3 times to get some of the salt out of the fish.
2. Drain and rinse under cool water and break apart into flaky pieces. Set aside on a plate.
3. Sauté the onions, green onions, red pepper, green pepper, habenero pepper for 5 minutes in olive oil.
4. Add the garlic and the tomatoes and cook for 2 more minutes.
5. Now add the saltfish and allow to sauté briefly.
6. Finally add the ackee that has been drained from the tin. It will take a couple of minutes for it to heat through and gently toss the ackee, to ensure not to destroy it.
7. Add ground black pepper & fresh thyme and serve.

Please Enjoy

Reviews
I made a big portion and gave some to my Jamaican co-worker and she liked it and said I did a great job for my first attempt. But of course she’d like more spice. The funny thing was I add more spice to her batch but it still wasn’t enough. Mr. C. on the other hand is no fan; it’s the texture of the ackee that he doesn’t like.

My thoughts
This is a recipe I grew up with and looked forward to having every Good Friday and now that I am making it myself I feel nostalgic every time.

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