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

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W is for Watercress Winter Salad

W is for … Watercress Winter Salad – Candy Coated Culinista

I just love when I can get my hand on those winter fruits. It’s one of the few things I look forward to when it’s frigid and icy.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Winter Salad

• Watercress, bunch, stems removed
• Spinach, medium sized bunch, stems removed
• Parsley, handful, stems removed
• Persimmon, ripe & sliced
• Physalis, handful halved
• Kumquats, sliced
• ¼ pomegranate arils
• Blackberries, handful
• Extra creamy Danish blue cheese, crumbled
• ¼ cup pecans tossed in vinaigrette
Persimmon Kumquat Maple Vinaigrette
• 1/3 persimmon, rough chop
• 2 kumquats, rough chop
• Splash of apple cider vinegar
• 2 tbsp Extra virgin olive oil
• 1 tbsp pure Canadian maple syrup

Assembly
Winter Salad

1. Place watercress, spinach and parsley on a large serving plate.
2. Add persimmons, physalis, kumquats, pomegranate arils, blackberries and set aside.
Persimmon Kumquat Maple Vinaigrette
1. In a food processor add persimmon, kumquats, apple cider vinegar, olive oil & maple syrup until smooth and combined.
2. In a small bowl place pecans along with a tablespoon on vinaigrette and toss.
3. Sprinkle blue cheese and pecans over the salad and drizzle vinaigrette.
4. Serve.

Please Enjoy

My thoughts
This is a wonderful winter salad with such a great combination of well everything it was a delight to eat. It doesn’t take a little longer than a regular salad; but it’ worth in.

Green Bean Maple Bacon Baskets

Green Bean Maple Bacon Bundles - Candy Coated Culinista

Green Bean Maple Bacon Bundles – Candy Coated Culinista

I believe maple and bacon go great with anything and I tested that theory with these green beans for Sunday dinner.

Yield/Serving: 5
Prep Time: 5 min.
Cook Time: 20 – 25 min.
Difficulty level is: Easy

Slightly altered from Williams Sonoma

Ingredients
• 3 slices of bacon, cut into half
• 6 tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 pound green beans, trimmed
• 1 tbsp pure Canadian maple syrup

Assembly
1. Pre-heat oven to 350°F line a baking sheet with parchment paper.
2. Using a frying pan, fry bacon until it just begins to brown and place on a paper towel to drain.
3. On low heat melt butter and add garlic and onion powder.
4. Once butter had melted add maple syrup and set aside.
5. Made green bean bundles and wrap with bacon and then brush butter mixture on green beans and bake for 20 to 25 minutes.

Please Enjoy

My thoughts
These didn’t look like the picture at all as the green beans were shriveled versus firm in the picture. This is probably because I didn’t blanche the beans first. Either way this was such a great side and so flavorful. I will make this again blanched first or not.

Superfood Gluten Free Oatmeal Breakfast Bowl

Superfood Gluten Free Oatmeal Breakfast Bowl - Candy Coated Cuinista

Superfood Gluten Free Oatmeal Breakfast Bowl – Candy Coated Cuinista

Do you wake up some mornings in a huge rush and know you want something healthy that “sticks to your bones” but going to the coffee shop is something you loathe like me? Well for me I always make some type of breakfast at home because I like to eat healthy. I wake up at five in the morning and need something that’s fast and this superfood gluten free oatmeal bowl is perfect for me. With five superfoods in this breakfast bowl (chia, oatmeal, ginger, pumpkin seeds and cranberries) it’s packed with all the good things I need to start my long day off right and it takes only 5 minutes to make. It really can’t get much easier than that.

Nothing keeps me on time better than a simple and fast breakfast and my Jord Wood Watch. I have been collecting classy, unique, high quality watches since I got my first job a teenager; but like most of us over the years I have stopped wearing my nice watches and opted to just use my phone as a watch. Let’s face it when smartphones took over these classic timeless watches seemed well antiquated and I was never fond of that; but I was just lazy and allowed all my watch batteries to die. However when I got my hands on this sleek, attention-grabbing, fashionable timepiece by Jord Wood Watches I remembered why I used to love wearing this accessory so much. It’s a great way to express your individuality and with these watches being made from different types of wood each piece can be uniquely yours and the women’s Frankie Series fits perfectly on my petite wrist and goes well with everything in zebrawood and its neutral tones.

Check out the well-crafted Jord Wood Watch Women’s Shop and get some gift ideas for Black Friday & Cyber Monday and for your Holiday gift giving. Click here for an instant giveaway and all entrants will receive an instant $25 off gift code for a watch of your choice. Scratch that special someone off your Christmas gift list and keep them on time.

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

Ingredients
• 1 cup coconut milk, boiling
• ½ cup gluten free oats
• 1 tbsp golden brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of kosher salt
• Pure maple syrup, drizzled
• dried apricots
• chia seeds
• Dried cranberries
• Pumpkin seeds, hulled
• Dried coconut slices

Assembly
1. In a small saucepan boil coconut milk.
2. In your breakfast bowl combine oats, sugar, cinnamon, nutmeg, ginger and salt with a spoon.
3. Combine boiling milk with oats; stir and then let sit for 5 minutes.
4. Drizzle maple syrup on top and add dried apricots, chia seeds, pumpkin seeds, dried cranberries and dried coconut slices and serve.

Tips
• Substitute coconut milk for milk, water or any other milk alternative.

Please Enjoy

My thoughts
In the morning I’m all about a no fuss recipe and this is hearty and super healthy. It has crunch from the seeds and a slight tart from the dried fruits and sweet from the drizzled maple syrup. It’s a great combination for breakfast.

This post was sponsored by JORD Wood Watches


Unique Watch
//www.woodwatches.com/widget-article/candycoatedculinista

F is for … Raw Fig Almond Balls

F is for ... Raw Fig Almond Balls  - Candy Coated Culinista

F is for … Raw Fig Almond Balls – Candy Coated Culinista

Yield/Serving: 12-16 balls, depending on your size

Ingredients
• 2 cups raw almonds, or almond meal
• 250g soft dried figs, chopped and de-stemmed
• ½ cup dried cherries, chopped
• 1/3 cup shredded coconut, plus extra for coating the fig balls
• 1/8 cup sesame seeds, plus extra for coating the fig balls
• 1/8 cup black sesame seeds, plus extra for coating the fig balls
• 4-6 tbsp pure Canadian maple syrup

Assembly
1. In a food processor grind almonds into a coarse meal. Ensure you don’t over grind to the point of almond butter. If you have leftover almond meal from making almond milk like I do then use that instead of grinding up raw almonds.
2. Add the figs and cherries and process until well combined.
3. Pour almond mixture into a large bowl and fold in the coconut, sesame seeds and maple syrup.
4. Form mixture into 1” size balls with your hands.

Tips
• If all you can’t find soft dried figs, then soak dehydrated figs for a few hours and de-stem them. They should plum back up some.
• I used my leftover almond meal from making my homemade almond milk.

Please Enjoy

My thoughts
I loved the idea of making a raw dish, but I think my palette is not used to this. I love that I found a way to use my leftover almond meal; but for me it just comes down to texture and it’s a little too soft. I loved all the flavours and the coating of coconut and sesame seeds did help me like it more.

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

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

100th Post – Candy Confetti Cupcakes

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

Wow 100 posts! To celebrate my 100th post I decided to make cupcakes from scratch. I have been apprehensive making cupcakes as mine never seem to get enough rise or lift and it’s quite vexing to me. I have been working on my cupcake decorating and piping techniques and I’m quite pleased with how my skills are growing. When I started I was using and offset spatula to decorate and now I have graduated to a proper piping bag and everything. So cheers to my first 100 posts and too many, many, many more to come.

Yield/Serving: 24
Prep Time: 25 min.
Cook Time: 15-18 min., cupcakes
Difficulty level is: Medium

Ingredients
Cupcakes
• 1 cup 2% milk, at room temperature
• 4 large egg whites, at room temperature
• 1 whole egg, at room temperature
• 2 tsp pure vanilla extract
• 3 cups cake flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter, softened and cut into cubes
• ½ cup sprinkles, or quinns
Maple Buttercream Frosting
• 1 cup unsalted butter, softened and cut into cubes
• 1 cup pure maple Canadian maple syrup
• 3 cups confectioners’ sugar
• 1 tbsp pure vanilla extract
• Food colouring
• Non-pareils Sprinkles, coloured sugar, candy pearls, for decorating the top

Assembly
Cupcakes
1. Pre-heat oven to 350°F.
2. Prepare two muffin pans and line with cupcake liners and set aside.
3. In a large bowl combine egg whites, egg, vanilla extract and ¼ cup of milk and whisk.
4. Using an electric mixer using the paddle attachment, combine the flour, sugar, baking powder, baking soda on a low speed for half a minute or so.
5. Add in the butter and blend for another half minute then add the remaining milk and mix until just moistened.
6. Now increase the speed and continue to mix for one and a half minutes.
7. Slowly start adding the egg mixture stopping between ever so often to allow the flour to absorb the egg mixture.
8. Once all of the egg mixture has been added fold in the sprinkles by hand until just combined.
9. Pour mixture into cupcake liners about ¾ of the way add bake for 15-18 minutes or until a cake tester comes out clean when inserted.
10. Remove from baking pans immediately and let cool completely on a wire rack.
Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add vanilla extract and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Slowly add in the maple syrup and the food colouring until desired colour is achieved
5. Transfer frosting to a piping bag, and pipe along the top of the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Please Enjoy

Reviews
“You can tell your wife, I don’t like maple (but yes of course I still took a cupcake, I’m not stupid) and that she used the perfect amount of maple because it wasn’t overpowering…just a hint so it was yummy.”

Surprisingly there are many people, who don’t like maple syrup, and you call yourselves Canadians, it’s almost sacrilegious. They still enjoyed my cupcakes though as it wasn’t heavy on the maple syrup. It probably helped that the maple syrup I used is from one of my dad’s students as their parents own a maple syrup farm. You can really taste the difference when you have true & pure maple syrup versus the artificial brands.

My thoughts
I was pleasantly surprised with this one. I was putting a lot on this one recipe as it’s for my 100th post, but it came out great. Every time I looked through the oven window the cupcakes were doing its thing and looking great. The sprinkles in the batter added a lovely color to the cupcake and I made the icing it one of my favourite colours. Next time I will try to see if I can make the batter moister somehow. It wasn’t dry, but I just want to see if I can make is moister like the ones I get from the bakeries. I liked how it wasn’t too dense, as I prefer my cupcakes to be more light and airy versus dense. I think I have my scratch cupcakes recipe, now to start tweaking it.

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista


C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon - Candy Coated Culinista

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon – Candy Coated Culinista

I did another cooking club challenge of something I never heard of until I saw the picture; an eggs & toast tartlet. Breakfast isn’t breakfast for me without bacon so I had to add on the maple fennel recipe also. Just add a citrus and a glass of milk and to me this is a well-balanced breakfast. Here’s my picture in the Chateliane gallery.

Slightly Altered From Chatelaine

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 15-18 min.
Difficulty level is: Medium

Egg & Toasts Brunch Tartlets
Ingredients
• 4 slices of white bread
• 1 tbsp butter
• 1 shallot, thinly sliced
• 1 tbsp maple syrup
• 1 cup baby spinach
• ¼ cup shredded cheese, grated
• ¼ cup sun-dried tomatoes, chopped
• 4 large eggs
• 1/8 tsp salt
• Black pepper, to taste
• Sun-dried tomatoes, to garnish
• Green onion, chopped to garnish

Assembly
1. Pre-heat oven to 375°F.
2. Cut of 5`x5`squares of parchment paper and press into each cup of the muffin pan and spray with cooking oil.
3. Cut crust off the bread slices and flatten using a rolling pin.
4. Press into muffin cups to make a shell and spray with more cooking spray.
5. Toast for 5-7 minutes in the oven.
6. Using frying pan melt butter over medium-high heat.
7. Now add the onions and stir occasionally until soft and brown 12-15 min.
8. Add in the maple syrup and spinach and stir; let the spinach wilt, about 1-2 min.
9. Spoon some of the spinach mixture into each bread shell and sprinkle the sun-dried tomatoes on top.
10. Add a little grated sharp cheddar.
11. Finally crack one egg on top of each tart leaving some egg whites behind and place egg yolk on top..
12. Season with black pepper.
13. Bake in the centre of the oven until the egg whites are set but yolks are runny, 15 to 18 min.
14. Garnish with dried tomatoes and green onion.

Tips
• I found the tarts looked better and keep their shape when I lined it with parchment paper.
• Small eggs are apparently impossible to find. I gave up on my third store search and held back some egg whites from each tart.

Maple Fennel Bacon
From Chatelaine

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 6 slices
• 3 tbsp maple syrup
• 1 tsp brown sugar
• 2 tsp fennel seeds
• Black pepper, to taste

Assembly
1. Using a frying pan on medium heat, place bacon in pan.
2. Mix maple syrup, brown sugar and fennel together and brush over bacon.
3. Cook until done.
4. Sprinkle with additional fennel seeds and black pepper.
5. Serve

Tips
• The original recipe called for the bacon to be baked in the oven. Following the instruction given ended in disaster for me and after wasting 7 slices of bacon, I did this stove top and it turned out just as well and less messy.

Please Enjoy

My thoughts
If I’m having breakfast or brunch I will always have bacon & eggs and since both can’t go in the oven at the same time. Stove top for the bacon makes sense to me. This is a great breakfast dish and I can see why it was suggested as a brunch meal. It looks high class but without too much fuss. I added cheese because I thought the tart needed that little something extra. The tartlets were hard to eat and I was debating between knife and fork or by hand. If it’s a brunch I gather knife and fork; a relaxed breakfast for two or with friends and family, hands all the way. The bacon was my favourite part. It was sweet and salty and caramelized and just delicious.

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