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.

BBQ Chicken, Apple, Bacon & Mushroom Quesadillas

BBQ Chicken Apple & Bacon Quesdaillas - Candy Coated Culinista

BBQ Chicken Apple & Bacon Quesdaillas – Candy Coated Culinista

I knew I wanted to make quesadillas for dinner this past weekend having a huge craving for it. I knew that even though this recipe was going to be familiar I planned on throwing a wrench into the classic quesadillas with some granny smith apples.

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

Ingredients
• 5 chicken thighs, cut into pieces
• Vegetable oil
• Sea salt, to taste
• Ground cumin, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Red pepper flakes, to taste
• Paprika, to taste
• 4 slices of bacon, cut into pieces
• 8 button mushroom, sliced
• ½ granny smith apple, cut into matchsticks skin on
• 2 tbsp red onion, finely chopped
• 1 cup shredded cheddar cheese
• 2 tbsp garlic BBQ sauce
• 4 tortillas
• Guacamole, optional using fresh avocado’s
• Sour cream, optional

Assembly
1. Using a frying pan over medium heat fry and season chicken thighs with a little vegetable oil until cooked thoroughly.
2. In another frying pan over medium heat fry bacon until crispy.
3. In another frying pan over medium high heat sauté the mushrooms in a little vegetable oil.
4. Cut the granny smith apple and red onion and set aside in a bowl.
5. Shred cheddar cheese and set aside.
6. Once chicken and bacon are finished cooking, cut into pieces and add BBQ sauce to the chicken pieces and coat.
7. Using a clean frying pan the size of the tortilla, start toasting tortillas.
8. Add in a mixture of chicken, bacon, mushrooms, cheese, red onion and apple and let melt.
9. Place the second tortilla on top and flip at least once until tortilla is crispy and cheese is melted.
10. Cut into quarters and serve with guacamole and sour cream on the side.

Please Enjoy

My thoughts
This dish was an absolute hit! I even had a request to make another portion as it was so well received and of course I had to oblige. I even stole a bite for myself even though I was beyond full at this point I just couldn’t resist. The granny smiths added a tartness and crunch that was enjoyable and balanced well with the sweetness of the BBQ sauce.

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup - Candy Coated Culinista

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup – Candy Coated Culinista

Feeling in a Mexican mood, but not in the typical way I thought let me try to make a Mexican inspired soup. With Cinqo de mayo this week I thought a Mexican dish should be made.

Yield/Serving: 6-8
Prep Time: 40 min.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Soup
• 5 chicken thighs
• 1 tbsp vegetable olive oil
• Cumin
• Chilli powder
• Cayenne pepper
• Red pepper flakes
• Paprika
• Garlic powder
• Sea salt
• 2 chorizo sausages
• 1 large onion, diced
• 1 large green pepper, diced
• 4 cloves garlic, minced
• 796 ml can of tomatoes, rough chopped
• 900 ml vegetable stock
• 3 tbsp tomato paste
• 4 cups water
• 540 ml black beans
• 540 ml chic peas
• 340 ml corn
• Handful of cilantro, rough chop
• 1 tortillas , cut into strips and fried
Garnish
• Sour cream
• Diced avocado

Assembly
1. In a frying pan over medium-high heat fry chicken thighs and season with cumin, chilli powder, red pepper flakes, paprika, garlic powder, and sea salt until cooked.
2. In another frying pan over medium-high heat frying chorizo sausages until cooked.
3. Using a large stock pot with a little vegetable oil sauté onion, green pepper and garlic for a minute or two and add in the tomatoes.
4. Add water black beans, chic peas, corn and cook over medium high heat for 60 minutes; stirring occasionally.
5. Shred the chicken and break the chorizo into pieces and add into the stock pot in the last 30 minutes.
6. At the last minute add cilantro.
7. Cut tortilla in small strips and fry until just crispy and put on a paper towel to drain and set aside.
8. Ladle soup into a bowl and add some diced avocado and tortilla pieces and serve with a dollop of sour cream.

Please Enjoy

My thoughts
Even though there were lots of spices I found this recipe lacked flavour and I couldn’t get it to be as seasoned as I’d like. Next time I will have to over season to get this to where I want it to be or perhaps I was feeling a little under the weather and the seasoning was fine.

Sochi Olympic Inspired Borscht

Sochi Olympics Inspired Borscht - Candy Coated Culinista

Sochi Olympics Inspired Borscht – Candy Coated Culinista

It’s Olympics time and I’m an Olympic nut; I just love seeing people get a chance at their dreams. It’s awe-inspiring, the countless hours of practice, gruelling schedules, physical and mental pain, injuries and rehab. They do all to make it to the big event where they can show the world, their country and themselves what you’re made of. They do this because they love it and they can’t see their lives without this sport. These athletes aren’t making the huge amount of cash like professional sports players do, so you know it’s about the love and passion they have. In these two weeks I get some of my poorest sleep; i’m up early going to sleep late, watching 3 stations to keep up to date on who’s wining what just so I can cheer Canada on all the way. Sure I have my favourites from other countries that I follow and love, but nothing gets between me and my Canadian pride. As soon as the Olympics started I knew I had to make something Russian. Lucky for me my mother in-law is Russian, so I asked to borrow a Russian cookbook and I went searching for Borscht one of the most popular Russian dishes.

Adapted from Classic Russian Cuisine

Yield/Serving: 6-8
Difficulty level is: Medium

Ingredients
• Vegetable oil
• 2 ½ pounds chicken legs with bones
• 6 cups water
• 1 bunch parsley, chopped
• 1 bunch dill, chopped
• Salt, to taste
• Pepper, to taste
• 3 medium beets, peeled, halved and sliced
• 1 cup white vinegar
• 1 medium onion, julienned
• 1 cup grape tomatoes, halved
• 1 tbsp tomato paste
• 2 medium red skinned potatoes, cubed
• ¾ pound red cabbage, sliced
• Handful of parsley, chopped
• Handful of dill, chopped
• 2 tbsp, sour cream

Assembly
1. Sear chicken in a large frying pan with vegetable oil and set aside.
2. Make a broth with water and the parsley, dill, salt, pepper and chicken and simmer for 1 hour.
3. Over medium heat place beets in a saucepan of vinegar and steam until vinegar is almost evaporated and turn off heat.
4. After the broth has been simmering for 1 hour, strain out the chicken, parsley and dill and place back on heat.
5. Shred chicken and add in the beets along with the leftover vinegar if any is remaining, onions, tomatoes, tomato paste, potatoes, cabbage and continue to cook for 30 minutes.
6. In the last five minutes add in the chopped dill and parsley.
7. Serve with a huge dollop of sour cream.

Tips
• This was my fast version of this recipe as I made this on a weeknight and had little time. Increase the simmering time to let the ingredients marry more.
• This tasted better the next as the ingredients had more time to marry.

Please Enjoy

My thoughts
I’m not sure if I am a fan of borscht yet. I eat all of these ingredients in different ways all the time but in a beet soup I’m not sure yet; also the sour cream in a soup in new to me. The next day this soup tasted much better and I omitted the sour cream from my portion. Mr. C. said it was good and tasted like it should. I guess I need to get my stomach accustomed to this dish.

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