Gooseberry Ginger Thyme Honey Cake

Gooseberry Ginger Thyme Honey Cake - Candy Coated Culinista

Another trip to the farmers market and I found another interesting fruit; the gooseberry. These spiny fruits are quite sour if you eat them alone; but combining them with other ingredients results in a delightful cake.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 50 min. to 1 hour
Difficulty level is: Easy

Ingredients
Gooseberry Cake

• 1 ½ cup gooseberries, stems and bottoms removed
• 1 knob of ginger, peeled and chopped
• 4 sprigs of thyme, leaves
• 2 tbsp honey
• 2 cups self-rising flour
• 1 tsp baking powder
• ¾ cup brown sugar, packed
• ¾ cups butter, softened, cut into pats
• 3 large eggs
Vanilla Glaze
• ¾ cups confectioners’ sugar
• 1 tsp vanilla extract
• Milk, as needed

Assembly
1. Preheat oven to 350°F.
2. Place parchment paper in a 9” springform pan and set aside.
3. In a small saucepan over medium heat add a little water along with gooseberries, ginger, thyme and honey and bring to a boil and then to a simmer.
4. Place in a blender and blend until a puree.
5. Then place in a bowl in the fridge and let cool.
6. Using a medium bowl, sift flour and baking powder and set aside.
7. Using an electric stand mixer with the paddle attachment cream sugar and butter until pale and fluffy, 3 to 4 minutes.
8. Add eggs one at a time followed by 1/3 of the flour and repeat until there is no more flour.
9. Add in gooseberry puree and incorporate.
10. Spoon mixture into prepared pan spreading evenly and bake for 50 minutes to 1 hour.
11. Using a cake tester insert and when it comes out clean and cake is a golden brown remove cake from oven.
12. Let cool for 30 minutes and then release springform and turn onto a large plate.

Please Enjoy

My thoughts
When I tasted the gooseberries I thought to myself how am I going to make these less sour. I looked through my fridge for inspiration as the ginger and thyme popped out at me immediately. The cake has a subtle hint of gooseberry, thyme and ginger. I was pleasantly surprised; but I should know that when I cook on instinct with no real recipe, my best creations occur.

Dried fruit, Ginger & Cashew Energy Balls

Dried fruit, Ginger & Cashew Energy Balls – Candy Coated Culinista

Need an afternoon pick me up instead of going to the coffee shop for a coffee; try this energy balls.

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

Ingredients
• 3 ½ oz unsalted cashews
• ¾ oz raw sesame seed
• 3 oz dried apricots
• 3 oz golden raisins
• 3 oz dates, pitted
• 1 cup puffed brown rice
• ½ of fresh gingerroot, peeled & grated
• 1 tsp pumpkin pie spice
• 2 tbsp Manuka honey

Assembly
1. Toast cashews and sesame seeds in separate dry non-stick pan over medium-high heat and let cool.
2. Remove 1 ½ oz of cashews and crush in a food processor and place on a plate.
3. Add remaining cashews, sesame seeds, apricots, raisins, dates and puffed rice in a food processor until finely chopped.
4. Peel and finely grate ginger and add spices and process.
5. Then add honey and process for 1 to 2 minutes.
6. Add more honey if necessary to help mixture bind; just be patient.
7. With wet hands divide into 16 portions and roll into balls.
8. Drop into ground cashew dust and store.

Tips
• Will keep for up to 2 weeks in an air-tight container.

Please Enjoy

My thoughts
These energy balls are spiced so well and have a great after kick of ginger. I was worried for a bit that the mixture wouldn’t come together; but I just divided my batch in half in the food processor. These energy balls were well received and especially since no additional sugar was added, this was a real happy treat. I gave this batch away as a gift and I can’t wait to make a batch for myself in the New Year.

Dried fruit, Ginger & Cashew Energy Balls – Candy Coated Culinista

Applesauce Cake with Cream Cheese & Honey Frosting

Applesauce Cake with Cream Cheese – Candy Coated Culinista

A one-bowl recipe so simple it will fast become a Thanksgiving staple.

Yield/Serving: 8-10
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy

From Now & Again

Ingredients
Cake

• 2 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 ½ tsp kosher salt
• 2 tsp baking soda
• 2 eggs, beaten
• ½ cup granulated sugar
• ½ cup buttermilk or plain yoghurt
• 1 ½ cups unsweetened applesauce
• 1/3 cup canola oil or neutral oil
Frosting
• 170 grams cream cheese, at room temperature
• 2 tbsp sour cream
• ¼ cup honey
• Pinch of kosher salt

Assembly
1. Preheat oven to 350°F.
2. Spray 9” pan with non-stick spray, line the bottom with a circle of parchment paper, and set pan aside.
3. In a large bowl, whisk together flour, cinnamon, ginger, salt and baking soda.
4. Add eggs, sugar, buttermilk or yoghurt, applesauce and oil and whisk gently until combined.
5. Using a rubber spatula scrape batter into the prepared pan and smooth the surface so it is even.
6. Bake until it is barely firm and a cake tester inserted comes out clean, about 55 minutes.
7. Set cake aside on a wire cooling rack and let cool to room temperature.
8. Remove from pan and parchment paper.
9. Place on cake plate and set aside.
10. To make frosting: in a large bowl combine cream cheese, sour cream, honey and salt and whisk aggressively until cream cheese is slightly aerated. Use a handheld mixer or stand mixer if desired.
11. Spread frosting over top of cake and serve.

Tips
• Can be refrigerated for up to 3 days.

Please Enjoy

My thoughts
I was pleasantly surprised with this simple recipe. It smells and tastes like autumn and is the perfect dessert for Thanksgiving. The mix of the seasonal flavours and the addition of the applesauce kept ths cake moist. The icing didn’t turn out as I expected even though I followed the recipe, or this is a looser icing. I added some buttercream frosting to the mix to firm it up. This cake will not travel will with the icing as is. I recommend if you are bring the cake somewhere, make the frosting, put it in a container, and dress when you arrive at your location. Otherwise, I will be making this again and just altering the frosting for myself personally.

Turmeric Ginger Juice Shots

Turmeric Ginger Juice Shots – Candy Coated Culinista

Now that I have found the right way to consume turmeric I want it all the time.

Yield/Serving: makes 12 (2 once) bottles
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

From: Preservation Pantry – Modern Canning

Ingredients
• 4 cups orange juice (from 15 medium oranges)
• 1 cup fresh lemon juice (from about 6 medium lemons)
• 1” piece ginger, peeled, minced
• 1” piece turmeric, peeled, minced
• 1 tbsp local honey
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Slice fruit in half and juice.
3. Mince ginger and turmeric.
4. Place juice, ginger, turmeric, honey, cayenne pepper and black pepper in a stainless steel saucepan.
5. Once boiling turn heat down to low and steep for 5 minutes.
6. Place contents into a blender and blend for 3 minutes until no peels or pulp can been seen.
7. Strain the contents of the blender through a sieve and pour into a heat resistant container to cool down.
8. At the filling station keeping the jars and juice hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
9. Wipe each rim and secure lids.
10. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.

Tips
• I have ginger and turmeric in my smoothies daily so I doubled the amount of it because I am used to these ingredients.
• Wear gloves when working with turmeric as it can stain counters, skin and clothes. I never need to do this of have an issue; but just take note.

Please Enjoy

My thoughts
Since I’m such a turmeric and ginger fan I doubled up on those two ingredients because I can tolerate them easily. This is a very spicy juice and the cayenne and black pepper adds a real extra unexpected but great kick. I enjoyed my shots straight or I put them in my daily smoothie to get those anti-inflammatory benefits. I wish I had doubled this recipe; but it just means I have to make this again soon.

Cape Gooseberry Pavlova

Cape Gooseberry Pavlova – Candy Coated Culinista

If there is one item that is on this blog in many different manifestations; besides a banana bread is definitely pavlova. I totally fess up to being obsessed with this dessert and I just can’t stop. I am always so eager and will always try a new pav recipe to see if I can find a new and better meringue.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 2 hours, or until meringues are dry
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Meringues

• Egg whites from 3 eggs
• 1/8 tsp salt
• ¼ tsp cream of tartar
• 1 ¼ cups granulated sugar
• 400g gooseberries husked and halved
Toffee Cape Gooseberries
• 8 gooseberries, papery husk intact
• ¼ cup plus 1 tbsp granulated sugar
Yoghurt Cream
• 2/3 cup plain Greek yoghurt
• ¾ cup plus 2 tbsp heavy cream
• Scraped seeds of ¼ vanilla pod
• 1 ½ tbsp honey
• 2 ½ tbsp. confectioners’ sugar
Decoration
• confectioners’ sugar for dusting

Assembly
Meringues

1. Preheat oven to 275°F and line two baking sheets with parchment paper.
2. Make eight circles about 8 cm wide, so there are sixteen circles in total.
3. Flip paper over so drawn on side is face down; but still visible.
4. Using an electric mixer with the whisk attachment place egg whites and salt and whisk at medium-high speed until frothy.
5. Add cream of tartar and continue to beat until soft peak form.
6. Now add sugar a tablespoon at a time until the mixture is thick and glossy.
7. Place mixture into a piping bag and pipe meringue or spoon onto circles and using a spatula form the circle, ensuring they are not taller than 1 cm thick.
8. Bake for 2 hours or until the meringues are dry.
9. Turn off the oven and let the meringues remain inside until they are completely cool.
10. Once cooled remove from the oven and set aside.
Toffee
1. Peel back the husk from the gooseberries; but leave them attached and set aside.
2. Place sugar into a saucepan over medium-high heat and cook without stirring until the sugar melts and begins to brown around the edges.
3. Tilt and swirl until all the sugar melts evenly, and the sugar turn an amber colour.
4. Remove from the heat tilt pan and dip gooseberries into the toffee. Be extremely careful not to burn yourself. Let excess toffee drip away and place on a baking sheet or plate and set aside.
Yoghurt Cream
1. Using the electric mixer with the whisk attachment, whisk the yoghurt, heavy cream, vanilla, honey and confectioners’ sugar.
2. Keep in the fridge until needed.

Assembly
1. Place a small dollop of yoghurt cream onto each serving plate.
2. Place meringue flat side down and add more yoghurt cream to the top of the meringue followed by the halved gooseberries and then top with another meringue flat side down. (making a sandwich)
3. Dust the tops of the meringue with confectioners’’ sugar and place one toffee dipped gooseberry atop the mini pavlova. Ensure you assemble as close to serving time as possible as the meringues will soften.

Tips
• Use a piping bag if desired to make meringue circles. (A piping bag isn’t required)
• Meringues can be made up to 3 days in advance and stored in an airtight container, layered between sheets of parchment paper.
• Toffee and yoghurt cream can only be made no more than 2 hours in advance.
• To cut some sugar don’t dust the tops of the meringues with confectioners’ sugar or add confectioners’ sugar to the yogurt cream.
• Gooseberries in North America will be found as physalis, ground cherries or golden berries. It’s all the same family of husked small marbles sized orange fruits.

Please Enjoy

My thoughts
The pavlova was marshmallowy in the centre and crispy on top. I wasn’t fond of the colour; which was a little tan due to the cook time. The cook time was way off for me as I didn’t require anything near the 2 hours, so I pulled mine out at the 1 hourish mark. Usually I get a tan meringue when I add vanilla extract; but this was not the case here and it still had a tint. Now while this isn’t my favourite meringue recipe by any means, the circular meringues and toffee really peaked my interest and made this a restaurant worthy dessert. Not to mention a favourite fruit of mine, the gooseberry or in my neck of the woods the physalis, ground cherries or goldenberry was in play. I also enjoyed the addition of greek yoghut to the whipped cream as it added a nice tang that cut the sweet. This book has three different pavlova recipes so as they say on to the next.

Cape Gooseberry Pavlova – Candy Coated Culinista

Salt-Free Irish Brown Bread

Salt-Free Irish Brown Bread - Candy Coated Culinista

Salt-Free Irish Brown Bread – Candy Coated Culinista

This new recipe was intended to be for St. Patrick’s Day, but then the recipe didn’t turn out and I was left very disappointed…then I said a week later I am going to try this one more time and I’m happy to say my Lemony Letdown turned into a fairly decent whole wheat bread. See my picture here apart of the Cooking Club Gallery.

Attempt #1

Yield/Serving: 14 slices
Prep Time: 5 min.
Cook Time: 1 hr. 50 min.
Difficulty level is: Should be easy, or rather looks easy

From Chatelaine

Ingredients
• 1 ½ cups warm water, divided (about 110°F)
• 1 tbsp molasses
• 8g pkg active dry yeast
• 3 ½ cups whole wheat flour
• 1 tsp salt

Assembly
1. Spray a metal loaf pan with oil.
2. Stir ½ cup water with molasses and yeast into a large bowl until combined.
3. Let stand for ten minutes.
4. Stir in flour, remaining water and salt using a wooden spoon until combined.
5. Lightly flour the clean counter and transfer the dough.
6. Knead once or twice and shape into a log.
7. Place in the prepared pan and cover with a damp towel and let rise until doubled in size, about forty-five minutes.
8. Pre-heat oven to 400°F.
9. Bake in the centre of the oven until golden brown, about forty-five to fifty minutes.
10. Let stand for five minutes and then turn out the loaf and let cool completely, about one hour.
11. Slice and serve.

Attempt #2

Yield/Serving: 8 slices
Prep Time: 5 min.
Cook Time: 1 hr. 50 min.
Difficulty level is: Medium, for me

Altered from Chatelaine

Ingredients
• 2 ½ – 3 cups warm water, divided (about 110°F)
• 8g pkg active dry yeast
• 1 tbsp molasses
• 1 tbsp honey
• 3 ½ cups whole wheat flour
• 1 tsp salt

Assembly
12. Spray a metal loaf pan with oil.
13. Stir ½ cup water with molasses, honey and yeast into a large bowl until combined.
14. Let stand for ten minutes.
15. Stir in flour, and add in the remaining water using a wooden spoon until combined. You may not need it all, but I did.
16. Lightly flour the clean counter and transfer the dough.
17. Knead once or twice and shape into a log.
18. Place in the prepared pan and cover with a damp towel and let rise until doubled in size, about forty-five minutes.
19. Pre-heat oven to 400°F.
20. Bake in the centre of the oven until golden brown, about forty-five to fifty minutes.
21. Let stand for five minutes and then turn out the loaf and let cool completely, about one hour.
22. Slice and serve.

Tips
• If the bread looks too crumbly and is not coming together, like the picture below; the dough is too dry and for some reason more water is needed.

Please Enjoy

My thoughts
Attempt #1
What a disaster! Who would think such a simple recipe would have such a disastrous outcome. When I was mixing in the flour the dough was crumbly and not coming together at all. I still kept going hoping it would still rise and turn out ok. Of course it did not and I really don’t know what went wrong as I followed the recipe precisely. Usually I try to redo a recipe again, but I’m not wasting more flour. The recipe is what it is and once it baked the crust was rock hard but the inside wasn’t absolutely terrible, but still it was bad, you’d think I didn’t put yeast in at all and I made sure the active yeast wasn’t expired and it did bloom properly.

Attempt #2
I decided to suck it up and waste more flour to give this another go. My second try turned out much better, but I added a lot more water than listed in the recipe and I really don’t know why it was needed. I just went with my instincts and it turned out better, the crust may have been a touch hard, but compared to my first try it was leaps and bounds better. I omitted the salt as I don’t see the point to adding salt to bread because I can never detect the salt in the bread I consume regularly; butter and other food going on the bread will always have salt in it. I added honey on a whim to add another layer of flavour and I was debating adding some whole oats, but then I thought that would be too much experimenting when I don’t know what the outcome would be. I’m so happy I didn’t give up; sure I was up till 11:30pm making and sampling a slice of buttered bread but it was worth it. Truth is I probably will never make homemade bread again, unless I make a gluten-free or another other type of bread as I have never liked whole wheat bread since my childhood.

Salt-Free Irish Brown Bread Attempt #2- Candy Coated Culinista

Salt-Free Irish Brown Bread Attempt #2- Candy Coated Culinista

Irish Brown Bread - Candy Coated Culinista

Irish Brown Bread – Candy Coated Culinista

Irish Brown Bread Dough - Candy Coated Culinista

Irish Brown Bread Dough – Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise – Candy Coated Culinista

For the first time since my childhood I went trip to a book fair and it was just like I remembered it. I went to the Toronto International Book Fair and visited many independent publishers and writers. I even came across Scholastics; publishers that I used to love as a child and still do today. There were authors and artist on hand having book signings and workshops and after a few hours at the fair I of course came home with a few more cookbooks and Robert Muncsh stories. One of the books that caught my eye was the lovely cover of Homemade Decadence.

Slightly Altered from Homemade Decadence – Joy The Baker

Maple-Honey Upside-down Apple Cake

Yield/Serving: 12” cake
Prep Time: 15 min.
Cook Time: 40 min.
Difficulty level is: Medium

Ingredients
Apples
• 4 golden delicious apples, cored and cut into ½” wedges
• ½ cup Canadian maple syrup
• ½ cup firmly packed golden brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
Cake
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• ¾ cup (1½ sticks) unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup organic honey
• ½ cup packed golden brown sugar
• 1 golden delicious apples, peeled, cored and grated

Assembly
1. Preheat oven to 350°F.
2. Grease the cast-iron skillet with unsalted butter.
3. Fan the apples wedges in a circular fashion on the outside part of the skillet.
4. In a medium size saucepan over medium-high heat, combine maple syrup, sugar, cinnamon and nutmeg until butter melts and let simmer for 4 minutes.
5. Pour half of the syrup over the apples and set aside the remaining.
6. Using a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, sea salt.
7. In a medium size bowl combine the melted butter, eggs, honey, sugar and the grated apple.
8. Pour the wet mixture and whisk into the dry mixture until just combined.
9. Dollop mixture over top of the apples and smooth out.
10. Bake for 40 minutes or until a cake tester comes out clean.
11. Let cool for 5 minutes and then run a knife along the edges of the cake to loosed and then turn out onto a platter.
12. Drizzle with the remaining syrup and serve.

Tips
• The cake will keep for up to 3 days

Please Enjoy
Mango-Passion fruit Tequila Sunrise

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 1cup mango orange juice
• 1 oz tequila
• 2 tbsp grenadine
• 1 cup passion fruit juice
• 6 ice cubes
• 1 pint glass
• 1 drinking glass

Assembly
1. In a drinking glass mix together the mango orange juice and tequila and set aside.
2. In the pint glass pour the grenadine in and top with ice cubes.
3. Pour in the passion fruit juice.
4. Slowly pour in the mango tequila mixture.
5. Serve immediately.

My thoughts
Both Mr. C and myself found that the recipe lacked some flavour I also found it was a little dry and I would want more syrup. The tequila sunrise was lovely fruity, bright and punchy casual cocktail. I scaled back on the amount of alcohol to suit my liking and I loved the layers of colour. I will be making these again for sure.

Maple-Honey Upside Down Apple Cake - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake – Candy Coated Culinista

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