X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake - Candy Coated Culinista

Since it is now officially autumn yet the weather is quite nice here still, I thought it would be the perfect time to start soaking my Christmas fruits and do a dry run of a fruitcake as this is all new to me.

Yield/Serving: 10 – 12 slices – 12” x 5” pan
Prep Time: 15 min.
Cook Time: 3hr & 30 min.
Difficulty level is: Easy

Ingredients
• 1 cup of glace fruit ( papaya, red cherries, green cherries, pineapple, orange peel, cherries, lemon peel)
• 1/8 cup golden raisins
• 1/8 cup dried currants
• 1/8 cup dried cranberries
• 1/8 cup dried apricots
• 1/8 cups dried dates
• 1/8 cups dried prunes
• Any other glace or dried fruits you desire to total 2 cups of fruit
• Slivered almonds
• Hazelnuts, chopped
• Pinenuts
• Peanuts, chopped
• Walnuts, chopped
• Pecans; chopped
• Any other nuts like pistachios if desired
• ¼ cup raspberry liqueur
• ¼ cup peach liqueur
• 1 cup unsalted butter, softened
• ½ cup brown sugar, firmly packed
• 5 eggs
• 2 cups all-purpose flour
• 2 tbsp liquor mixture

Assembly
Prior to bake day
1. Using a container with a cover add in all the glace, dried fruits, and set aside.
2. In a small saucepan pour granulated sugar over low heat without stirring and let the sugar melt.
3. Once sugar starts melting start stirring immediately until the colour changes to a golden brown/.
4. Add in raspberry and peach liqueur and pour over the glace and dried fruits.
5. Stir daily and every time you remember or pass by the container and mix up the glace and dried fruits.
6. As the liquid is absorbed feel free to add more alcohol if desired.
Bake day
7. Preheat oven to 300°F.
8. Grease a pan and line with parchment paper and set aside.
9. Using an electric mixture with the paddle attachment, beat butter and brown sugar until combined.
10. Add the eggs in one at a time followed by the flour until well mixed.
11. Pour the glace, fruit and nuts and combine by hand.
12. Spead mixture into pan and bake for 3 hours and 30 minutes.
13. Brush the top of the cake every 30 minutes with liqueur mixture.
14. Cover with foil and let cool in pan overnight.

Please Enjoy

My thoughts
I didn’t realize I would be babysitting this fuitcake for over 3 hours. Is this the normal baking time of fruitcake because that seem ridiculous to me lol. I had some leftover liquer and though this would be a good way to get rid of a bottle. This tasted great with the mix of nuts and fruits. I will be trying this again in a few days to see if the flavour changes any as fruits cakes are meant to have a longer shelf life.

Nutella Hot Chocolate

Nutella Hot Chocolate - Candy Coated Culinista

Nutella Hot Chocolate – Candy Coated Culinista

I have been meaning to make this recipe for about a week now, but things just keep getting in the way. I learned last night as I was just about to prepare my drinkable dessert, that February 5th was apparently Nutella Day. Happy belated Nutella day everyone.

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

Ingredients
Hot Chocolate
• 3 cups 2% milk
• 1/2 cup nutella
• 2 tbsp chocolate syrup
Whipped Topping
• ½ cup heavy cream
• 2 tsp Kahlua, coffee liqueur
• Bittersweet Chocolate

Assembly
Hot Chocolate
1. In a small saucepan heat up the milk over medium heat.
2. Whisk in the nutella and chocolate syrup and combine until frothy.
Whipped Topping
3. Using an electric mixer, or by hand whip heavy cream along with Kahlua until firm.
4. Top with whipped cream and grate bitter sweet chocolate overtop.

Please Enjoy

My thoughts
This ended up being dessert as I found this terribly sweet. Mr. C. told me though that it wasn’t sweet at all. For those who find this sweet like me, you can add some boiling water into the mixture to lessen the sweetness. This tasted like the perfect combination of hot chocolate and Nutella. I really liked the addition of my Kahlua Whipped cream with bittersweet chocolate shavings. It really classed up this drink and felt like I bought it from a fancy coffee shop.

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

I just can’t resist a pavlova and therefore I couldn’t resist this cooking club challenge. Just give me an excuse to make pavlova. I can’t believe I never heard of these things till my Irish co-work told me this was his favourite food and I made Pavlova for the first time. When this was the cooking club challenge I was not going to partake in the fun, but how can I resist my fav dessert. If this is an option when I go out for dinner it’s either this or brulee.

Slightly Altered from Chatelaine

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 1hr & 15 min.
In-Active Time: 1 hr
Difficulty level is: Easy

Ingredients
Meringue
• 4 egg whites
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
Toppings
• 1 ½ cups 35% cream
• 2 tbsp confectioner’s sugar
• 3 tbsp Grand Marnier (orange liqueur)
• 1 pluots, cut into thin wedges
• 1 aprium, cut into thin wedges
• 1 kiwi, cut into chunks
• ½ mango, cut into chunks
• ½ dragonfruit, cut into chunks
• Handful of blueberries
• Handful of blackberries
• A few strawberries, thinly sliced
• Mint leaves (optional)

Assembly
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Spoon the meringue into six portions onto the parchment paper, and form into circles using the back of a spoon and make an indent in the middle of the meringue.
7. Bake for about 1 hour and 15 minutes to let the top become crisp and dry.
8. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.
9. Using an electric mixer with the whisk attachment, beat the cream and confectioner’s sugar until soft peaks form, about 1 to 2 min and set aside.
10. Prepare all the fruit.
11. Spoon whipped cream onto the meringues and then top with fruits and drizzle with liqueur.
12. Sprinkle with mint leaves if desired and serve.

Tips
• The original recipe called for 3 tablespoons of brown sugar but I decided to forgo that and I’m happy I did as I found the meringue sweet enough already.
• Use any flavoured liqueur you have on hand that works with the pavlova and fruits. I used Gran Marnier (orange liqueur) instead of the Amaretto recommended.

Please Enjoy

My thoughts

I am a sucker for pavlova! I can’t believe I only came across this dessert a couple years ago. I love the sound it makes when my fork break through the crisp exterior and into the fluffy gooey insides. Looking at the original recipe I found there to be too much sugar and I questioned it, and I omitted the sugar topping on the fruit and I am glad I did. The meringue was pretty sweet. A great desert I would make for a dinner party.

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

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