Mother’s Day Marmalade Cake

Marmalade Cake - Candy Coated Culinista

Marmalade Cake – Candy Coated Culinista

This is a quick a foolproof recipe to accompany gifts for those special Mother figures in your life for Mother’s Day. Nothing beats a touch of homemade as it comes from the heart.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp cardamom
• 1/3 cup butter, cold
• 1 egg
• 1/3 cup sour cream
• 1 jar marmalade
• 3 tbsp marmalade, set aside to decorate

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In a separate bowl whisk together sour cream, milk, eggs and then pour the mixture into the flour and combine using a fork until it becomes a dough.
5. Add two-thirds of the marmalade into the dough and incorporate; but don’t overwork.
6. Shape dough into a loaf and place in pan and bake for one hour, or until golden brown on top.
7. Decorate the top of the cake with the remaining marmalade and serve.

Tips
• Use any flavour of marmalade or jam you like.
• Ensure marmalade or jam is soft in consistency

Please Enjoy

My thoughts
I made two of these for a part of a Mothers Day’s presents and the reviews were they were good. One said there was too much sugar; but then when they went back another time it tasted fine. I decided to decrease the sugar on my second attempt for this blog post as the marmalade has enough sugar to compensate.

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Apple Rose Tarts & Rose Bud Tarts

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

I have been eyeing this recipe for about a year now and have wanted to make apple rose tarts so badly. I just didn’t trust my skill level; as I found this to be one of those what I like to call more “cheffy” desserts; which requires a certain amount of skill and finesse that this home cook probably doesn’t have yet. Well when my male co-worker came to work after promising to make these with 24 apple rose tarts in hand believe me it was on. I thought if he can do it I can surely, not because he was a male but because he isn’t a baker by any means. So if that’s the case then what am I afraid of and that weekend I spent a couple of hours squashing my fear.

Yield/Serving: 14-18
Prep Time:
1 hour
Cook Time: 30-35 minutes
Difficulty level is: Medium, time consuming

Ingredients
• 450g box of butter puff pastry , contains 2 rolls/packages
• 6 royal gala apples, thinly sliced
• Lemon juice
• 1 cup raspberry jam
• 1 tbsp cinnamon
• 1 tsp cardamon
• Raspberries, for centre of tart
• Confectioners’ sugar, to decorate

Assembly
1. Preheat oven to 360°F.
2. Spray muffin tray with cooking spray.
3. Prepare butter puff pastry as instructed on the box.
4. Work on a marble surface if possible like a pastry board, or otherwise flour your surface.
5. Roll out the puff pastry until thinned and slices sheet into 6 stripes of pastries.
6. In a small bowl mix raspberry jam and cinnamon until combined.
7. Cut apples in half and core.
8. Using a mandoline thinly slice apples and place in a bowl with lemon juice and toss. (so apples don’t brown)
9. Using a microwave safe bowl cook apples for 40 seconds until apple are pliable.
10. Brush entire puff pastry with raspberry jam.
11. Make a dome shape with the apples on the top edge of the puff pastry; letting the apple peak overtop.
12. Overlap the apples until you reach the end of the puff pastry.
13. Turn up the bottom half of the puff pastry to seal the apples in.
14. Roll the pastry tight and place in the muffin tray.
15. Place raspberry in the centre.
16. Bake for 30 – 35 minutes or until puff pastry is a golden brown.

Tips
• Use one full stripe for a full sized tart and cut pastry strip in half for a mini sized tart.

Please Enjoy

My thoughts
I have no idea what I was afraid of as these turned out so well and I even did a little recipe variations as I never like to copy a recipe exactly. The dough was flaky with the sweet and tart quality to the apple and raspberry. These went very fast for father’s day and the compliments came in just as fast. This took a lot of time and lots of love was put into this recipe for sure; but it was worth it in the end. People couldn’t believe I made this and frankly I couldn’t either.

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

Raspberry Jam & Peach Yoghurt Weeknight Bundt

Raspberry Jam & Peach Yoghurt Weeknight Bundt - Candy Coated Culinista

Raspberry Jam & Peach Yoghurt Weeknight Bundt – Candy Coated Culinista

You’ve just got home from work and you have guests coming over in an hour and a half; what can I prepare that is fast and tasty and fool proof under this time crunch and on the fly with whatever is in the pantry? Well this raspberry jam and peach yoghurt cake fit the bill. I was a little worried as I didn’t have a solidified recipe; but I let my instincts kick in and carried on.

Yield/Serving: 4-6
Prep Time: 5 – 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup butter, cold and diced
• 1 egg
• 1/3 cup peach yoghurt
• 1/2 cup milk
• ½ cup raspberry jam
Glaze
• ¼ cup confectioners’ sugar
• 2 tbsp water

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray.
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In separate bowl whisk together yoghurt, milk, egg and then pour the mixture into the flour and combine using fork until it becomes a dough.
5. Add two-thirds of the raspberry jam into the dough and incorporate; but don’t overwork.
6. Pour dough into a bundt pan and bake for one hour, or until golden brown on top.
7. In a medium size bowl whisk together the confectioners’ sugar add water and drizzle over top of cake.

Please Enjoy

My thoughts
Reviews were “this is a surprisingly moist cake” and I couldn’t agree more. I was a little worried with the hour cook time I would have no time to redo or make a new dessert before my guests arrived; but I pulled it off and sent the leftovers home with them.

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

Aprium-Pluot Jam & First Annual Toronto Food & Wine Festival 2015 Giveaway

Aprium-Pluot Jam - Candy Coated Culinista

Aprium-Pluot Jam – Candy Coated Culinista

Toronto Food & Wine 2015

Toronto Food & Wine 2015

There’s nothing like a fast and fresh summer jam, especially when it’s using those interesting fruits you only see in the summer for such a short period of time; that if you blink you’ve missed the whole season entirely. I have become a huge fan of Apriums and Pluots since I stumbled upon this frit over a year ago. Coming across those never seen produce before always reminds me of all the amazing events around Toronto that give me a chance to find interesting and new ways to incorporate those new produce into your culinary repertoire.

The First Annual Toronto Food & Wine Festival 2015 will be held September 18 – 20 2015 at the Evergreen Brick Works and I can’t wait to enjoy another Toronto food festival. They never disappoint me and I always find something to take home with me. Some of my favourite chefs that I have met like Curtis Stone – such a charismatic, charming and modest chef and fellow Canadian chef Chuck Hughes a chef I can met time and time again; I’m on my 3rd encounter already and I can say I never tire of seeing Chuck. He is so engaging, personable and willing to encourage the up and coming young chefs. I also can’t forget other Canadians like Roger Mooking & Mark McEwen, who have so much passion and love they just can’t be ignored; along with Tyler Florence a chef I can now say I am more than just a casual fan of ever since I saw him at the Delicious Food Show I have been following him with much zeal. I can’t wait to see them all and of course learn all I can in those demos and workshops.

Something interesting I can’t wait to see is the Taste Canada Cooks the Books competition – a competition after my own heart; as how many times have us cooks followed a cookbook recipes exactly and yet the recipe looks nothing like the picture included. In this competition all of these recipes will be prepared on stage by culinary students with the Canadian cookbook author on stage. Reproduction will be key for the winner.

I can’t forget about the sampling, sipping and savouring from the 130 vendors and participants. I hope to find a few new local vendors to add to my list and new products that I can incorporate into my culinary repertoire.

The Toronto Food & Wine Festival 2015 will be held at Evergreen Brick Work in Toronto. The Evergreen Brick Works is a community environmental centre that inspires visitors to live a well-rounded life more sustainable. I have been to there farmer’s markets on the weekends and have found such amazing fresh and locally grown produce along with organic & environmentally friendly products. This festival is definitely a must for any home chef, aspiring chef or culinary student or just any foodie. I guarantee you will leave with a few new techniques under your belt and some interesting food combinations or new foods you’ve never seen before.

If you live in the Toronto Area or can find your way down to Toronto and you’d like a chance to go to the The First Annual Toronto Food & Wine Festival 2015 leave a comment in the comments section of this post or send me an email and you will be entered in for a chance to win a pair of tickets to experience this one of a kind event. Contest closes on August 21st 2015 at 11:59 pm.

Here is my quintessential quick summer jam recipe I know you’ll enjoy.

Yield/Serving: 370 ml
Prep Time: 5 min.
Cook Time: about 20 min.
Difficulty level is: Easy

Ingredients
• 2 pluots, cut in pieces and pitted
• 2 apriums, cut in pieces and pitted
• ½ cup granulated sugar
• ½ tsp pure vanilla extract
• 2 tbsp chia seeds

Assembly
1. Prep the pluots and apriums and pour into a small saucepan over medium-high heat and allow to break down.
2. Add in sugar and allow to boil stirring frequently.
3. Add in chia seeds and vanilla extract and continue to stir.
4. Reduce to low heat and allow jam to thicken up.
5. Pour into mason jar and let cool to room temperature.
6. Store in refrigerator.

Tips
• Jam will keep for up to two weeks.
• Use any type of sweetener or no sweetener at all if you like.

Please Enjoy

My thoughts
Homemade jam couldn’t be any easier to make. I liked that I used two new fruits that I have fallen in love with over the last year. My home is full of these fruits for about a month until they go missing again for another year. I try my best to eat as much as possible even though they are on the pricy side; as it’s only for a month or so and is so worth it in my eyes. Mono meals are favorite summer world I must say what’s so wrong with eating a bushel of apriums all for yourself right!

TFW Tastings

TFW Tastings

Roger Mooking

Roger Mooking

Gail Simmons

Gail Simmons

Chuck Hughes

Chuck Hughes

TFW Tastings

TFW Tastings

Curtis Stone

Curtis Stone

TFW Tastings

TFW Tastings

Mark McEwan

Mark McEwan

Tyler Florence

Tyler Florence

Blackberry Strawberry Chia Jam

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I am trying to cut some of those hard to pronounce ingredients from my life and here’s my attempt at jam. I don’t really use jam unless in baked goods, but if I can get Mr. C. to like this more natural organic preparation, I’d be really happy.

Yield/Serving: 1 pint
Prep Time: 5 min.
Cook Time: about 20 min.
Difficulty level is: Easy

Ingredients
• Handful of strawberries, stems cut off & cut in quarters
• Handful of blackberries, cut in half
• Handful of frozen cranberries
• 5 tbsp agave nectar
• Juice from one orange
• 1 tsp pear extract
• 3 tbsp chia seeds

Assembly
1. Prep the berries and pour into a small saucepan over medium-high heat and allow berries to break down.
2. Add orange juice and allow to boil stirring frequently.
3. Add in chia seeds, pear extract and continue to stir.
4. Reduce to low heat and allow jam to thicken up.
5. Pour into mason jars and let cool to room temperature.
6. Store in refrigerator.

Tips
• Jam will keep for up to two weeks.
• Use any type of sweetener or no sweetener at all if you like.

Please Enjoy

My thoughts
This jam was fast and simple and healthy. The chia seeds work well as the berries and seems to help the jam bind better.

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies - Candy Coated Culinista

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies – Candy Coated Culinista

Another cooking club challenge and this challenge was cookies. I saw the peanut butter & jelly thumbprint cookies and thought “I’m making peanut butter & jumbleberry jam thumbprint cookies”. I used my left over jam from the mini jumbleberry tarts challenge and this just seemed to be perfect to me; and I also love to repurpose my ingredients.

My photo was selected to be included in the photo gallery and here’s the link to my photo

From Chatelaine

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 7-9 min.
Difficulty level is: Easy

Ingredients
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ brown sugar
• ½ cup natural peanut butter
• ¼ cup butter, softened
• ½ tsp vanilla

Assembly
1. Whisk 1 cup all-purpose flour, ½ tsp baking soda and ¼ tsp salt.
2. Whisk 1 egg with ½ cup brown sugar, ½ cup natural peanut butter, ¼ cup soft butter and ½ tsp vanilla in large bowl. Add flour mixture
3. Roll into tablespoon-sized balls and set on baking sheet. Make a deep indent in the centre of each ball. Fill with Concord grape jelly. Bake in centre of 350°F oven, 7 to 9 min.

Please Enjoy

Reviews
These were a hit with Mr. C.’s co-worker’s, and they were all gobbled up before lunch.

My thoughts
This took no time at all. Simple and fast and didn’t even feel like I was really baking to be quite honest. Great results for little effort.

Ultimate Chocolate-Chip Cookies

This is the second set of cookies I made for the chocolate-chip cookie cooking club challenge. The first batch of cookies took so little effort that I felt compelled to make another set of cookies.

From Chatelaine

Yield/Serving: 5 dozen
Prep Time: 20 min.
Cook Time: 8 min.
Difficulty level is: Easy

Ingredients
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 ¼ cups lightly packed brown sugar
• 1 egg
• 1 ½ tsp vanilla
• 2 cups dark chocolate chips coarsely chopped dark chocolate chunks

Assembly
1. Preheat oven to 350°F. Lightly spray a baking sheet with oil. In a medium bowl use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in the chocolate chips.
2. Scoop about 1 tablespoon of dough and lace on prepared sheet. Repeat with the remaining dough, placing at least 2 inches apart. Don’t press down; they will spread as they bake.
3. Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
4. If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 day.

Please Enjoy

My thoughts
I really love these cooking club challenges. I am upping my game in photography, baking and cooking and I’m loving it.

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