Winter’s Day Turmeric Smoothie

Winter’s Day Turmeric Smoothie – Candy Coated Culinista

Sunshine in a cup with oodles of health benefits.

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

Ingredients
• 1 large banana
• Knob of turmeric
• 1 blood orange
• 1 large carrot, peeled
• 1 mango (optional)
• 6 ice cubes

Assembly
1. Add all ingredients together into a blend and blend.
2. Serve.

Tips
• Use turmeric powder if you can’t find turmeric roots

Please Enjoy

My thoughts
I love the colour and smell of this smoothie and I can totally handle turmeric now. It’s all about the dosage and now that I am using the right quantities and not purchasing turmeric cold pressed juices. I am a huge fan now and I notice all those health benefits associated with this root in this smoothie.

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Tropical Fruit Cake

Tropical Fruit Cake – Candy Coated Culinista

A delightful summer cake recipe to wow guests and friends alike.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 50 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 1 Pineapple peeled, cored and cut into chunks along with some for garnish
• 2 large eggs
• 1 tsp vanilla extract
• ½ packed cup plus 1 tsp light brown sugar
• ½ cup granulated sugar
• 2/3 cup sunflower oil
• 1 ½ ripe bananas, peeled and mashed
• 1/3 cup shredded coconut
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
Frosting
• ¼ large ripe mango, peeled and roughly chopped
• 4 ½ tbsp. unsalted butter, at room temperature
• 100g cream cheese, at room temperature
• 2/3 cup confectioners’ sugar, sifted
Topping
• ½ banana, cut into slices
• ½ large ripe mango, cut into long thin strips
• 55g pineapple flesh
• Scooped out seeds of 1 passionfruit
• 3 tbsp flaked coconut

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease springform pan with non-stick spray and line the pan with parchment paper.
3. Place pineapple in a food processor and pulse until fruit is crushed.
4. If starting with fresh pineapple place in a medium saucepan over medium heat, bring to a simmer, and cook for 4-5 minute; ensuring it doesn’t boil or too much liquid evaporates. Then transfer to large mixing bowl. (If using canned pineapple skip this step)
5. Using an electric mixing with the whisk attachment place eggs, vanilla extract, brown sugar and granulated sugar and mix.
6. Beat on medium-high speed for 3 minutes until creamy; then on medium speed pour in oil in a slow steady stream until combined.
7. Add to the bowl of cooled pineapple along with mashed bananas and finely coconut and combine.
8. Sift flour, baking soda, cinnamon, ginger, cardamom and salt together into the wet mix and using a spatula fold until combined.
9. Pour cake into pan and bake for 50 minutes or until a cake tester inserted comes out clean.
10. Remove from oven and let cool in pan on wire rack for about one hour then turn onto a serving platter, carefully remove the parchment paper and set aside to cool completely.
Frosting
11. Place mango into food processor and process until it becomes a puree. Pour into bowl and set aside.
12. Add butter and cream cheese to the food processor (no need to wash the bowl) and process until smooth.
13. Add confectioners’ sugar, pulse to combine, then add mango puree.
14. Pulse again until evenly mixed and scrape into a bowl.
15. Keep in the fridge covered for 2 hours as it need time to thicken before frosting the cake.
16. Spread thick layer of mango frosting over the top and sides.
17. Place fruit in a small bowl, mix gently and spoon onto top of cake in the center.
18. Pressing flaked coconut into the sides of cake and serve.

Tips
• Cream cheese frosting can be made a day ahead.
• Unfrosted cake will keep for about 3 days in an airtight container. One frosted best eaten the same day. Leftovers can be kept in the fridge for two day max and just bring cake back to room temperature before serving.

Please Enjoy

My thoughts
This is another amazing recipe from this book. I am not the biggest fan of Ottolenghi savoury cookbooks primarily because of how hard it is to source those weird ingredients and I have two on my shelf. I am so so happy I took the gamble and gave Sweet a shot. My only let down was the mango frosting; which split even though I followed the directions exactly. The frosting split the moment the mango puree hit it and it really bothered me. I decorated my cake with coconut chips to add a little more texture and effect and lessened the amount of sugar by half. (I only used ½ cup of granulated sugar and omitted the ½ cup light brown sugar). This cake was divine and reminded me of a spin on a Christmas fruitcake; but white instead of the usual brown and laden in liquor. The reviews were great everyone loved it and I was told this was one of the best cakes I’ve made (Thanks Sweet). I really enjoy these fruit based desserts rather than the cakes with all the thick frosting atop. Once I figure out the frosting situation or just omit the mango puree portion this will be in my top five recipes.

Dole Whip

Dole Whip – Candy Coated Culinista

What in the world is a Dole Whip and why is it only at Disneyland and Disney World? Dole Whip is a soft serve or float consisting on pineapple created by the Dole food company in 1986 and I need to try this.

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

Ingredients
• 2 cups frozen pineapple chunks
• 1 frozen banana, cut into chunks
• ½ cup unsweetened coconut milk
• Fresh pineapple wedge, if desired

Assembly
1. Using a blender, blend pineapple, banana and coconut milk until very smooth.
2. Pour into glass and decorate with pineapple wedge.

Please Enjoy

My thoughts
When I heard dole whip I was immediately curious and wanted to make a version of my own. Now I don’t eat much ice cream and I haven’t really ever enjoyed a float; but a smoothie I’m all for and making the Dole whip into a smoothiesque consistency treat is right up my alley. Pineapple has always be one of my favourite fruits so trying this Disneyland essential was a no brainer for me and I will be making this again and again.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

Cast Iron Jerkish Pork Chops with Pineapple & Tomato Salsa

Cast Iron Jerk Pork & Pineapple & Tomato Salsa - Candy Coated Culinista

Cast Iron Jerk Pork & Pineapple & Tomato Salsa – Candy Coated Culinista

Now I may not like Jerk, but that doesn’t mean I don’t know jerk and this is why this recipe is being called Jerkish pork chops and not Jerk pork chops. I’m not Jamaican; however I have many Jamaican friends and I have tasted many a Jerk dish and if I can tolerate this dish and not complain about the spice then it’s well just not the Caribbean Jerk I am accustomed to and perhaps a Canadianized version.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from Chatelaine

Ingredients
Jerk Pork
• 1 jalapeno pepper, seeded
• 1 tbsp lime juice
• 1 tbsp canola oil
• 1/2 tsp all spice
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 2 boneless pork chops
Pineapple & Tomato Salsa
• ½ pineapple, cored & diced
• 1/8 cup red onion, diced
• ½ cup grape tomatoes, halved
• 1 tbsp lime juice
• 1 tbsp canola oil
• ¼ tsp sea salt
• Pinch of ground cumin

Assembly
1. Preheat oven to 350°F.
2. Preheat cast-iron skillet on high heat.
3. Using a food processor blend jalapeno, lime juice, canola oil, all spice, thyme and salt until well combined.
4. Pour into a bowl and coat pork chops and set aside.
5. In a medium size bowl put pineapple, red onion, tomato, lime juice, canola oil, sea salt, and cumin and toss.
6. Sear pork chops on all sides until a golden crust is achieved.
7. Move pork chops to the oven and cook for about 20 minutes.
8. Plate and serve

Please Enjoy

My thoughts
The original recipe called for grilling the pork, but I didn’t want to use my indoor grill, so I opted for my cast iron skillet and sear the pork on all sides and then baked it the rest of the way through. I found the pork moist and succulent with a touch of heat. I really loved the pineapple salsa and I added some tomatoes as I felt salsa need tomatoes to be called salsa. I will make this recipe again for sure as it’s not well just jerkish.

Pineapple Cider Cocktail

Pineapple Cider Cocktail  - Candy Coated Culinista

Pineapple Cider Cocktail – Candy Coated Culinista

When you are missing the warmer weather like me, sometimes a tropical beverage is in order.

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

Ingredients
• Lime wedge
• 2 tsp ground ginger
• 1 ¼ cup pineapple juice
• 3 oz. Foundry Golden cider, or any alcoholic cider beverage
• ¼ cup granulated sugar
• 10 Ice cubes

Assembly
1. Run lime around the edge of the glass and dip the glass into the ginger mixture to rim.
2. Pour pineapple juice, Golden Cider, sugar and ice cubes into a blender and blend.
3. Pour into rimmed glass and serve.

Please Enjoy

My thoughts
Surprisingly I enjoyed this. I was just trying to find a way to get rid of the Golden Cider as I’m really not a fan of it, but this turned out well.

Raspberry Mango Pineapple Yogurt Ice Pops

Raspberry Mango Pineapple Yogurt Ice Pops - Candy Coated Culinista

Raspberry Mango Pineapple Yogurt Ice Pops – Candy Coated Culinista

It’s summer and when summer hits I have a slushie every other day habit; and I need to kick it for me and my wallet. I will enjoy any iced treat from Mac’s, Second Cup, Timothy’s, Starbucks, 7-Eleven, Tim Horton’s, Icee’s at the movies even the ones fast food restaurants and pumping out now. We’re in a heat wave this week with 40°C weather with the humidex, so I decided to use the Popsicle moulds I bought at the end of May and start making healthier popsicles myself.

Yield/Serving: 8
Prep Time: 10 min
Cook Time: 24 hours in the freezer to set
Difficulty level is: Easy

Ingredients
• 12 oz raspberries
• 4 tbsp sugar
• 100g IOGO Mango Pineapple yogurt

Assembly
1. Toss raspberries and sugar into a blender and blend until smooth.
2. Place a portion of the raspberry puree into the bottom of the molds, then add the yoghurt and then finally top off with more raspberries.
3. Place the sticks in and freeze for 24 hours.
4. Once frozen run a little cold water over the mould to dislodged the pop.

Tips
• Remember to add more sugar than how it tastes not frozen. When it freezes the sweetness lessens.
• Leave a little space at the top for expansion.

Please Enjoy

My thoughts
Yeah!! Cheap homemade ice pops and made with yogurt; which I cannot eat unless it’s apparently in a smoothie and masked with fruit or in a ice pop. It was a little tart so I would add more sugar to ensure sweetness when it is frozen. I adjusted the recipe to 4 tbsp instead of the 2 tbsp I used. I couldn’t wait and snuck an ice pop at the 20 hour mark and it was frozen already. It just depends on what setting your fridge is at.

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