Pomegranate Glazed Carrot Medley

Pomegranate Molasses Glazed Carrots - Candy Coated Culinista

Pomegranate Molasses Glazed Carrots – Candy Coated Culinista

If I can find a way to use pomegranate I will. I have always loved pomegranates and even though they are a mess to eat I enjoy cracking into it. I remember as a child when my mom gave me a pomegranate I would run upstairs to change into an old t-shirt and then have at it while sitting in front of the TV, enjoying my cartoons. This is still my routine to this day; but I also love finding different ways to incorporate pomegranate into dishes.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35 – 40 min
Difficulty level is: Easy

Ingredients
• 150 ml pomegranate juice
• 2 tbsp pure fancy molasses
• 4 medium sized carrots
• 1 tbsp extra virgin olive oil
• Pinch, sea salt
• Pinch black pepper
• ¼ cup cashews
• ¼ cup dried blueberries
• 2 tbsp fresh parsley, chopped

Assembly
1. Preheat oven to 400°F.
2. In a small saucepan over medium-high heat; let pomegranate juice reduce (10 – 15 minutes) and then stir in the molasses.
3. Peel carrots and cut on the bias and place to the roasting pan and coat the carrots.
4. Bake for 15 minutes stirring occasionally.
5. Drizzle glaze over and bake for another 10 minutes.
6. Add in the blueberries and cashews and bake for another 5 minutes.
7. Transfer to a serving dish and sprinkle with fresh parsley and serve.

Tips
• You can make the glaze in advance if necessary.

Please Enjoy

My thoughts
The taste of this dish was great. I loved the addition of it as a glaze and this is a great and healthy vegan dish. This would be a great side for Thanksgiving or Christmas and I will be adding this to my Holiday menu.

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Cherry Almond Yoghurt Bundt Cake

Cherry Yoghurt Bundt Almond Crumble Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Almond Crumble Cake – Candy Coated Culinista

I just love a quick and tasty last minute recipe in a quirky Bundt pan.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake
• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
Almond Crumble
• ¼ cup sliced almonds
• ¾ tsp granulated sugar
• 1/3 tbsp unsalted butter, melted
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake
1. Preheat oven to 325°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
Almond Crumble
1. Using a small bowl, stir together the sliced almonds, sugar and butter.
2. Pour and spread into the bottom of the Bundt pan.
3. Pour batter into pan and bake for 60 minutes, or until a cake tester inserted comes out clean.
4. Let cool for 15-20 minutes and then transfer to a wire rack and let cool completely.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.


Please Enjoy

My thoughts
I can now add another recipe to my last minute recipe list. It looks like it took more time than it really did, which is great. Friends and family will think you went that extra mile when in actuality it took you no time at all.

Cherry Yoghurt Bundt Cake

 Cherry Yoghurt Bundt Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Cake – Candy Coated Culinista

Much like my blueberry lemon cake with vanilla glaze, this recipe came about strictly due to free yoghurt. The strangest things happen in Toronto. Picture this – a truck at the side of the road in the Financial District for Astro Yoghurt just giving away an insane amount of yoghurt to whoever wants it. Now I actually missed the actual yoghurt being given away; but with such generous co-workers everyone had at least two packs of Greek yoghurt to take home and enjoy.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake

• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
• Frozen cherries, pitted (4 ½ oz)
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
9. Bake for 60 minutes or until top is golden brown.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth in a small bowl.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.

Please Enjoy

My thoughts
Such a moist cake and I will say yoghurt makes the best cake. I made some for my second mom just to taste test and her hubby managed to only get a small piece as everyone to a little more than their share. I then had to make another cake again 1 day later for him. Now I am being requested to make this for thanksgiving dinner just much larger. I would have made this recipe 3 times in 7 days which I find to be hilarious. My two favourite parts to this recipe was I used the cherries I picked from my second mom’s garden back at the end of June. Secondly I used my mom’s old copper Bundt pans; which funny enough I never realized were baking pans until I was tidying up the kitchen in May. I just thought they were decorative things hanging on the wall. Now I’m the proud owner of three unique mini Bundt pans and I couldn’t be happier.

Bourbon-Pecan Blondies with Maple Butter Glaze

Bourbon-Pecan Blondies with Maple Butter Glaze - Candy Coated Culinista

Bourbon-Pecan Blondies with Maple Butter Glaze – Candy Coated Culinista

I have been taking a break from the cooking club and baking for awhile. I have this policy when it comes to trying others recipes; show me something new or that I have never made before and I will always give it a go. This week there was something that fit the category and it’s blondies. Now I have a recipe for a white chocolate blondies that I use once and awhile, but this recipe caught my attention and I of course put a serious twist on the original recipe. I had the intention of actually sticking to this recipe from beginning to end, but then I got inspired. See my picture here in the Chateliane gallery.

Altered from Chatelaine

Yield/Serving: 12 squares
Prep Time: 30 min.
Cook Time: 30-35 min.
Difficulty level is: Medium

Ingredients
• ½ cup golden raisins
• ¼ cup bourbon
• ½ cup unsalted butter, melted
• 1 cup chopped toasted pecans
• 1 cup all-purpose flour
• ¼ tsp baking powder
• 1/8 tsp salt
• ¼ cup granulated sugar
• ½ cup turbinado sugar
• 2 eggs
• 1 tbsp corn syrup
• ¾ cup shredded coconut
Maple Glaze
• ¼ cup unsalted butter
• ¼ cup pure maple syrup
• ¼ cup confectioner’s sugar

Assembly
1. Pre-heat oven to 350°F.
2. Spray an 8” x 8” baking dish with cooking spray.
3. Line the dish with parchment paper and let excess overhang the sides.
4. In a small microwave safe bowl place raisins in and pour bourbon over top and stir.
5. Microwave for 3 – 4 minutes, stirring every minute until all the bourbon is absorbed into the raisins.
6. In another small microwave safe bowl melt butter and set aside.
7. Using a frying pan on medium-high heat toast the pecans. Ensure you watch the pecans as they will toast up fast and move from toasted to burnt in a flash.
8. Using a medium sized bowl, whisk flour, baking powder and salt.
9. In a large bowl, whisk the sugars, eggs and corn syrup together and then slowly pour melted butter over the mixture and continue to whisk.
10. Fold flour into the egg mixture until no streaks remain using a spatula.
11. Stir in the raisins, coconut flakes and a half cup of pecans.
12. Pour the mixture into prepared pan evenly and sprinkle the top with the remaining pecans.
13. Pressed down the pecans on top with the spatula.
14. Bake for 30-35 minutes or until a cake tester inserted comes out clean; and start preparing the maple glaze and set aside once boiled.
15. Move pan and let cool on a wire rack.
Maple Glaze
1. In a small saucepan melt butter and stir in maple syrup & brown sugar.
2. Bring to a boil over medium heat for two minutes and let cool slightly.
3. Drizzle the warm glaze over the blondies.
4. Remove from pan and cut into squares and serve, preferably with vanilla ice cream.

Tips
• Kid Friendly – Replace bourbon with a ¼ cup water and 1 tsp vanilla.
• If you have leftover glaze, it can be kept in the fridge for up to a week and can be also drizzled on ice cream if desired.

Please Enjoy

Review
Mr. C. said the moment a blondie hit his mouth. “Ooooo, Mmmmmm, Oh this is great hun”

The reviews at Mr. C’s office were glowing and everyone loved them, no leftovers.

“I just finished eating some cookies, so it brought my mind back to Wednesday. What lingers in my memory is the pecans, – the taste and the texture. they were toasted perfectly. They added a nice flavour to the blondie mixture which was already good.”

My thoughts
I haven’t really been in the mood to bake or cook for my blog recently; but I prepare for my blog in such a way that I always have a steady stream of recipes ready to post even when life gets in the way or I’m feeling unmotivated or in a rut. That being said this recipe rejuvenated me and I already have to make this recipe again for my co-workers. They asked how my baking turned out and saw the pictures and said, “Excuse me, but where’s our treats” and this makes me really happy and energized to start back again. I am gushing a little with this recipe to be honest. I loved how this recipe looked raw and if it looks appetizing raw it’s going to be a hit baked and drizzled with some glaze. This had the perfect amount sweetness and the shredded coconut added an extra note along with the drunken raisins. The raisins to me didn’t really taste to bourbon infused, but they tasted great just the same. I thought of adding a glaze of some sort to make sure this recipe had that extra something going on and it did. It was flavourful, sweet and not too heavy to feel like a typical dessert. My best recipes always come when I feel inspired and rejuvenated, and sometimes taking a step back is what’s needed to come back firing on all four cylinders.

Bourbon-Pecan Blondies with Maple Butter Glaze - Candy Coated Culinista

Bourbon-Pecan Blondies with Maple Butter Glaze – Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze - Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze – Candy Coated Culinista

Pinkies up. I think I may have a loose leaf tea addiction! I have one whole shelf dedicated to teas and I really think I need to start finding a way to incorporate teas into my baking and cooking even. My absolute favourite loose leaf teas come from Tealish Fine Teas on Queen St West in Toronto. I saw them at the One of a Kind show a few years back, and ever since a huge portion of my teas come from them. They have such tasty, interesting and inventive flavours – particularly the dessert line of teas, that whenever I am in the area I always make sure I stop in and try a flavour I don’t have a home. As I’m always up to trying something new and fun I tried to add tea into my scones.

Yield/Serving: 8
Prep Time: 20 min
Cook Time: 20 – 25 min
Difficulty level is: Medium

Ingredients
Scones
• ¾ cups 2% milk
• 2 tbsp lemon meringue rooibos tea, to steep in the milk
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• 1 tbsp lemon meringue rooibos tea, finely ground
• ½ tsp sea salt
• Lemon zest from one large lemon
• ½ cup unsalted butter, cold and cut into small pieces
• 1 large egg
• 1 tsp vanilla extract
• 1 cup frozen cranberries
• 1/3 cup mini white chocolate chips
• 2% milk for brushing
Glaze
• 1 cup confectioners’ sugar
• ½ tsp tbsp lemon meringue rooibos tea, finely ground
• 4 tbsp lemon juice

Assembly
Scones
1. Preheat oven to 375°F.
2. Line a cookie sheet with parchment paper.
3. In a small saucepan boil milk and let the lemon meringue tea steep in milk until needed for the recipe.
4. In a large bowl sift together flour, sugar, baking powder, lemon meringue rooibos tea and salt.
5. Whisk in lemon zest.
6. Add in cubed butter and mix by hand, or use a pastry blender or food processor if you have them.
7. In a separate medium sized bowl, whisk together tea infused milk, egg and vanilla extract together.
8. Add in the milk mixture into the flour slowly and bring the dough together.
9. Flour countertop and lightly and knead dough until a ball is formed.
10. By hand flatten the dough out and push in the cranberries and white chocolate chips.
11. Fold dough over again a few times and let all the ingredients incorporate.
12. Shape dough into a 9” circle and cut into 8 wedges and place on cookie sheet leaving a space between each piece.
13. Brush with milk and bake for 20-25 minutes or until lightly browned on top.
14. Let cool completely before adding the glaze.
Glaze
15. In a bowl whisk confectioners’ sugar, tea and lemon juice together and drizzle over cooled scones with a fork.
16. Let glaze set and serve.

Tips
• Use a food processor to mix the dough or a pastry blender. I bought a pastry blender for this recipe and it is the best ten dollars I ever spent. Now when I have to mix by hand I will be using a pastry blender and save my hands.

Please Enjoy

My thoughts
I have never tasted or made a scone before, but if they taste like mine tasted I think I will have more. It was flavourful and complex with the sweet & tartness in the scone. This was a perfect treat with my afternoon tea.

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze - Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze – Candy Coated Culinista

Lemon and Blueberry Yogurt Cake with Vanilla Glaze

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

I was walking to work one morning and it was such a nice day out (for March), that I decided to take my walk to work outside and not use the underground PATH. When I got to Yonge & King there were free samples of Silhouette Greek Yogurt being handed out. I was given blueberry and since Mr. C. has his favourite yogurt already in the house and I don’t like the stuff unless it’s in a smoothie, (It’s a texture thing). I decided to find a recipe where I could use it and not waste my freebies. I knew that yogurt could be used in cakes to make it extra moist so I made a go of it.

Yield/Serving: 1 bread loaf pan & 1- 9” cake pan
Prep Time: 30 minutes for cake, 10 minutes for syrup and 10 minutes for glaze
Cook Time: 55–60 minutes for Bread loaf and 50-55 minutes for 9” cake pan
Difficulty level is: Medium (Labour intensive but so worth it)

Ingredients
Cake
• Flour to grease the pans
• Butter to grease the pans
• 3 cups all-purpose flour
• 4 tsp baking powder
• ½ tsp of salt
• 400g Blueberry Greek Yogurt
• 2 cups sugar
• 6 eggs
• 2/3 cup canola oil
• Lemon zest grated from one lemon
• 2 tsp pure vanilla extract
• 125g (4.4 oz) fresh blueberries & 2 tsp flour
Lemon Simple Syrup
• 2 freshly squeezed lemons, juiced
• 2/3 cup sugar
Vanilla Glaze
• 3/4 cup powdered sugar
• 1 tsp pure vanilla extract
• milk, as needed

Assembly/Method
Cake
1. Preheat the oven to 350°.
2. Grease and flour a bread loaf pan.
3. In a bowl, sift together the flour, baking powder, and salt.
4. In a separate large bowl (or your mixer bowl), whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
5. Now add the dry ingredients into the wet ingredients and mix (using the paddle attachment) until batter is smooth.
6. In a small bowl sprinkle 2 tsp of flour over blueberries and toss to coat.
7. Gently fold blueberries into the cake batter.
8. Pour the batter into the prepared pans and bake for about 50-60 minutes, or until toothpick tester comes out clean.
9. Now start of the lemon simple syrup. (see below)
10. When the cake is finished baking, run a silicone knife along the edges of the pan to loosen.
11. Let it cool in the pan for 10 minutes.
12. Transfer cake to wire cooling rack on top of a sheet pan.
13. Pour the lemon syrup over the cake and allow it to soak in.
14. Let cake cool (for at least an hour or longer if you have the time).
15. Prepare the vanilla glaze. (see below)
Lemon Simple Syrup
1. In a small sauce pan over medium heat, stir together the lemon juice and sugar.
2. Cook until the sugar dissolves completely.
3. Turn off heat and set aside.
Vanilla Glaze
1. In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a glaze consistency.
2. Pour over the cooled cake and let it run down the sides.
3. Transfer to a serving platter, slice and enjoy!

Tips
• I was making dinner and baking at the same time so counter space was at a premium for me. If you don’t have lots of counter space you can take the cake out of the pans and let it cool, and put the cakes back in the pan and pour the simple syrup on them. When it’s time to pour the glaze on, you can place the cakes on some wax paper on a cutting board and let it cool – This is what I did.

Please Enjoy

Reviews
I gave Mr. C. six thick slices to take into work in the morning, and within an hour of him getting in, he emailed me to say. I have requests for the cake recipe.
“I have to say that was delicious indeed. And I didn’t feel guilty eating it…should I have?”

“I do like my lemon-y desserts. Also, it’s totally moist and that glaze was definitely the best”

Mr. C. said, “The cake was really moist and I enjoyed the bursts of fruit flavor when you bit into those pieces. The lemon added a bit of tartness to it and the hint of vanilla glaze on the outside made for a sticky mess on my hands, but it balanced against the tartness of the lemon nicely. If anything I would ratchet up the icing used a little bit to balance between the sweetness and tartness, as the blueberries were fairly tart themselves.”

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Baked Doughnuts

Baked Doughnuts - Candy Coated Culinista

Baked Doughnuts – Candy Coated Culinista

Here’s a healthy version of doughnuts I made for the cooking club.

From Chatelaine

Yield/Serving: 28 doughnuts & 28 holes
Prep Time: 40 min.
Cook Time: 3 hr & 15 min.
Difficulty level is: easy, but with lots of waiting for yeast to rise time

Ingredients
Doughnuts
• 1 cup 2% milk
• 8g quick-rise yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 egg
• 1 tsp vanilla
• 1/3 tsp salt
• 2 ½ cups all-purpose flour
Glaze
• 3 cups confectioners’ sugar
• ¼ cup water
• 1 tsp extract
• 2 tbsp sprinkles

Assembly
1. Using a microwave safe bowl warm milk for about 1 minute.
2. Pour milk into an electric mixer, with the dough hook attachment and add yeast and stir.
3. Let the mixture stand for 10 minutes.
4. Spray a medium bowl with cooking spray and line 2 large baking sheets with parchment paper and also spray with cooking spray.
5. Add the sugar, butter, egg, vanilla and salt to the yeast.
6. Beat at medium speed until well combined.
7. Slowly add the flour and increase the speed to medium-high, until the dough forms into a bal and pull away from the sides of the bowl, about 7 min.
8. Once to is formed place in the oiled bowl and spray more cooking spray on top and cover with a damp tea towel.
9. Let dough rise in a warm place until it has doubled in size, about an hour.
10. On a floured surface roll out the dough to ½” thickness.
11. Using a cookie cutter, cut into 28 shapes and then use a smaller cookie cutter and cut out the centre to make your holes.
12. Transfer doughnuts and holes to the prepared baking sheets and cover one again with a damp tea towel and allow to double its size, about 45 minutes.
13. In a small bowl mix whisk together confectioner’s sugar and water and set aside.
14. Pre heat over to 350°F and bake the first tray in the centre of the oven until golden brown, about 10 min.
15. Let cool completely on a wire rack, about 10 min.
16. Place the second tray in the centre of the oven until golden brown, about 10 min.
17. Stir the icing mixture and then dip the tops of the doughnuts into the glaze.
18. Decorate with sprinkle, immediately.

Please Enjoy

My thoughts
These tasted pretty good; but I would probably lessen the cook time as the bottoms were a little too golden brown for my liking. I also only used 1 cup of confectioner’s sugar versus the 3 in the recipe as that seemed like too much sweetness going on with the sprinkles. I like the fact that they are healthier but sometimes I want my sweets to be fattening and unhealthy. That way it’s a truly a real treat

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