I Sugar Coat It

Simple Cake Topper {Tutorial Tuesday}

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Simple Cake Topper {Tutorial Tuesday}

Easy Polka Dot Cake Topper

I'm about to send a little cake love your way! But first, let's make a little polka-dotted topper to officially crown it, celebratory!

In the words and voice of Julia Childs - "A party without a cake is just a meeting." And sometimes a cake on its own is just...well, a cake. Add a little something on top - candles, sparkles, flowers - and said cake magically transforms into something worth celebrating. But really, do we ever need a reason to have cake, or celebrate for that matter?

Easy Polka Dot Cake Topper

So, for no particular reason, I made cake! Well, to sate my ferocious sweet tooth, but let's not tell my hips. Deal? And to trick my overactive brain from over analyzing the situation, we'll top it with this DIY banner and call it a celebration. Yep, that's what we'll do!

Easy Polka Dot Cake Topper

How To Make A Simple Cake Topper:

  1. Grab some ribbon, twine, wooden skewers, scissors, a lighter, glue gun and a glass of wine (optional, but always encouraged).
  2. Cut the ribbon into squares - these were 5cm (2-inches).
  3. Fold in half lengthwise and cut at an angle from base to somewhere around the midpoint.
  4. Use the lighter to  quickly heat the cut edges where we cut the ribbon to prevent fraying.Easy Polka Dot Cake Topper
  5. Next, cut some twine, fire up your heat gun and pipe a line of glue at the top edge of each ribbon piece. I used five because it provided the perfect spread and drape for the size cake I made. More importantly, because I find odd numbers sexy.  Right!
  6. Drape and wrap the twine around the top of the skewers, positioning the topper where best suits your needs/cake size and secure the twine with a knot or a bead of glue. Insert skewers into cake and there you have it!

Easy Polka Dot Cake Topper

Where's the cake to go with this Simple Cake Topper {Tutorial Tuesday} , you ask?! Right here...

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Kale And Lentil Salad Spoons {Savoury Sunday}

Kale and Lentil Salad Spoons - I Sugar Coat It!

The holiday season is quickly approaching and with it comes a great deal of entertaining. Whether your guests are  invited or unexpected, these mini Kale and Lentil Salad Spoons come together quickly and deliciously and are definite crowd-pleasers!

I attended an event a few weeks ago where the appetizers served left a bigger impression on me than the meal itself. The idea for these spoons stems from one of the many little bites served. The one I enjoyed the most had lobster in the mix, but my mister is allergic to seafood, so we omitted it from our version in order for him to partake.

Kale and Lentil Salad Spoons- I Sugar Coat It!

We started with a couple small whole wheat tortillas. These were store-bought, but homemade would be even better. Once cut into wedges, push wedges into the wells of a lightly greased mini muffin pan, pointed edges facing up. Bake for a few minutes in a warm oven. Try not to forget them like we did - they burn easily. And voila! Edible spoons... well, scoops, really! We have also used a round cookie cutter to cut out smaller circles and bake them in the same manner to create little edible salad bowls. They didn't quite work for soup, however...

Mise en place! Once you have gathered and chopped your colourful array of ingredients, add a little coconut oil to a skillet and brown the onions and garlic, without burning them. Burnt equals bitter. Add all the other ingredients and continue to cook on low heat. It's ready when the kale has softened, but the peppers still have a little crunch. Allow to cool, then add to the baked tortilla spoons and serve!

Kale and Lentil Salad Spoons-I Sugar Coat It!

As I start to share some of our savoury creations here on the blog, it's become apparent that I have two very different personalities reserved for cooking and baking. I am an OCD, weigh twice, recipe test a few times, no one allowed in the kitchen, stare at the oven while baking type of baker. On the flip side, I morph into the Swedish chef from the Muppet Show when I cook and I am usually accompanied by the dude. I'm slowly getting into the habit of documenting our cooking as meticulously as I would my baking. So be prepared to see a few more entertaining bites here leading up to the holidays.

Kale and Lentil Salad Spoons - I Sugar Coat It!

There is absolutely nothing stopping you from enjoying a few of these Kale and Lentil Salad Spoons this weekend, or weeknight. The spoons can easily be made ahead and stored in an airtight container. They make perfect finger food for a cocktail party, or starters for a more formal dinner. Heck, we sometimes make as a main course when we are too lazy for anything more involved. The dude will sometimes add nuts for protein and that extra crunch. You just can't go wrong! Best part, other than the taste...no dishes to wash! (skillet notwithstanding).

Kale and Lentil Salad Spoons-I Sugar Coat It!

What's your favourite party food or drink?

More Savoury Servings:

Onion Gorgonzola Tart

Cheddar Chive Chili Scones

Maple Bacon Cheddar Flax Scones

Kale and Lentil Salad Spoons - I Sugar Coat It!
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Kale And Lentil Salad Spoons

Kale and lentil salad in a baked tortilla spoon make the perfect party finger food!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Servings: 16
Author: I Sugar Coat It

Ingredients

  • 2 -15 cm whole wheat tortillas 6 inches, use a larger size to create bigger spoons or bowls
  • 40 g onions ¼ cup, diced
  • 2 cloves of garlic finely chopped
  • 135 g kale ¾ cup, finely chopped
  • 151 g canned lentils ¾ cup, drained, rinsed and dried
  • 42 g green pepper ¼ cup, coarsely chopped
  • 42 g red pepper ¼ cup, coarsely chopped
  • 3 g lemon zest 1 tsp
  • generous pinch of Chipotle & Himalayan Pink Salt seasoning or sea salt
  • 4 g dairy-free sour cream ½ tbsp
  • coconut oil
  • 1 small avocado optional, cubed

Instructions

  • Pre-heat the oven to 300ºF. Use a pastry brush to lightly grease the wells of a mini muffin pan.
  • Cut the tortillas into uniformed wedges. I used a pizza cutter to cut the tortillas in half, then quarters and so on. For larger spoons, cut 8 wedges and 16 wedges for smaller spoons.
  • Push the fatter end into the muffins pan wells, pointed ends up and bake for 5-10 minutes, depending on the level of crispness you want to achieve.
  • While the tortillas are baking, heat a little oil in a medium skillet and cook the onion and garlic until lightly browned.
  • Add the chopped kale and continue to cook until the kale begins to wilt.
  • Add the lentils and green and red pepper and continue to cook for a couple minutes. The peppers should still have a bit of crunch, when ready.
  • Remove from heat and add lemon zest, salt and sour cream. Stir with a wooden spoon until combined.
  • Spoon into cooled tortilla spoons when ready to serve.

 

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Pumpkin Pie Popsicle Bars

Easing into fall, but not quite ready to give up your summer ways? My Pumpkin Pie Popsicle Bars deliver fall flavours dressed up like a summer treat!

Easing into fall, but not quite ready to give up your summer ways? My Pumpkin Pie Popsicle Bars deliver fall flavours dressed up like a summer treat! - I Sugar Coat It!

It's cold out, but I could not pass up sharing these creamy, decadent Pumpkin Pie Popsicle Bars with you. I meant to share them at the end of summer when I wrapped up my Frozen Fridays summer series. At the time, I was toying with the idea of a fall version, but life got in the way and the idea and these little bars melted away in my draft posts.

I call them popsicles, but they more resemble gelato in their taste and texture, or as the Dude puts it - frozen pumpkin pies on sticks!

Easing into fall, but not quite ready to give up your summer ways? My Pumpkin Pie Popsicle Bars deliver fall flavours dressed up like a summer treat! - I Sugar Coat It!Just like a great pumpkin pie, these Pumpkin Pie Popsicle Bars are packed with pumpkin puree and all the wonderful spices we've come to associate with fall. They are ridiculously delicious and would make an unexpected addition to your Thanksgiving dessert line-up this year!

Popsicles, you ask? You eat ice cream this time of year, don't you?  I say put down the spoon and run your tongue along one of these bad boys - you deserve it!

Any popsicle mold would do, but this Silikomart Silicone Easy Ice Cream Bar Mold is one of my all-time faves. It comes in a set of two molds for four bars and includes popsicle sticks!

These Pumpkin Pie Popsicle Bars are a deliciously creamy, frozen version of pumpkin pie, on a stick! The perfect sweet treat to transition into fall.

Enjoy!

Easing into fall, but not quite ready to give up your summer ways? My Pumpkin Pie Popsicle Bars deliver fall flavours dressed up like a summer treat! - I Sugar Coat It!
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Pumpkin Pie Popsicle Bars

A deliciously creamy, frozen version of pumpkin pie, on a stick!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Servings: 4 popsicles
Author: I Sugar Coat It

Ingredients

  • 487 g coconut milk 2 cups, low fat
  • 1 cinnamon stick
  • 5 g freshly grated ginger 1tsp
  • .5g ground nutmeg ⅛ tsp
  • a pinch of ground clove
  • 1 g ground cinnamon ½ tsp
  • 87.5 g maple syrup ¼ cup
  • 2.5 g LorAnn Pumpkin Bakery Emulsion ½ tsp
  • 135 g pumpkin puree ¾ cup

Instructions

  • In a medium sauce pan, bring to a simmer the coconut milk, cinnamon stick, ginger and nutmeg.
  • Remove from heat and allow to cool slightly.
  • In a separate bowl, use a hand whisk to stir together the clove, ground cinnamon, maple syrup, bakery emulsion and pumpkin puree until well combined.
  • Pour the milk mixture through a sieve, into the pumpkin mixture. This will help remove any pieces of ginger.
  • Continue to stir the mixture with a hand held whisk until smooth.
  • Pour into popsicle molds and freeze for 6-10 hours.

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Funfetti Cupcakes With Champagne Whipped Cream & Mini Pumpkin Toppers

Funfetti Cupcakes With Champagne Whipped Cream & Mini Pumpkin Toppers-28

Welcome to my new hood! I am finally here, ya'll! Granted, it's the same address and branding, but so much else has changed.  Did I mention how excited I am to finally make a move I had put off for so very long? There's still a fair bit of  unpacking and decorating ahead, so bear with me.  My hope is that you will be spending a fair bit of time here with me, so grab a Funfetti Champagne Cupcake, or two, and let's get familiar with the new landscape that is I Sugar Coat It!

Firstly, you may not have noticed, but I am no longer on Blogger! I got myself a piece of WordPress real-estate, built my foundation on Genesis and designed my new digs with Foodie Pro . Yeah, I realize it's a popular theme and I've chosen the builder's beige, but sometimes all one needs is a good, strong roof overhead before paint colour and fixtures become a priority. I'll work my way up  to customizations and the like once I have settled in some.

Funfetti Cupcakes With Champagne Whipped Cream & Mini Pumpkin Toppers-4

Most exciting feature of my new home, you ask? It has to be the Foodie Recipe Index! Right!! Second to that, the Easy Recipe Plus plugin for formatting my recipes. Recipes were such a pain on Blogger. I am also loving the ease of switching up featured content along with the nuts and bolts that aren't apparent, but make my blogging experience here a little more enjoyable.

The move itself went fairly smooth. Unfortunately, as with any move, a box or two was damaged or misplaced along the way. In this case, that box would be most of your previous comments. I am heart-broken, as one of the best parts about blogging is hearing from you, my fellow sweet fiends and friends. We are still working to fix the issue, but there isn't an easy fix of which I am aware. So word of caution, if you currently use Disqus as your commenting tool and you plan to relocate your blog and stop using it, syncing or transferring your comments will be a bit of a nightmare. If any of you have done this successfully, please help a sister out and leave me a note, or drop me a line.

I am also having some issues with my AddThis share tools - the share data for older posts seems to have disappeared, from the blog at least - the data still exists in the backend. There are a number of less urgent items, like formatting of older posts and recipes, adding a contact form etc, etc etc. that I will get to over the next little while. Feel free to send me a note if you happen to come across anything wonky.

Funfetti Cupcakes with Champagne Whipped Cream and Mini Pumpkin Toppers

But all that's really my headache. For you, I want each visit to be a sweet, pretty and fun experience. And nothing says fun like a than a tall glass of bubbly.  Or in this case, mini Funfetti Cupcakes piled high with fluffy cloud of champagne-spiked Whipped Cream, topped with sugar pumpkins dressed in white and gold, or gold dragèes.

Mini Sugar Pumpkin Toppers

To make some toppers of your own for the upcoming Thanksgiving festivities, visit my Mini Pumpkin Toppers tutorial. The cupcake recipe is a slight variation of my Vanilla Bean Dulce de Leche cupcakes. See the full recipe below. You can see me frosting the cupcakes here!

Thank you so much for stopping by. I hope you will take a moment to leave me a note, share my cupcakes and make plans to visit again!

Funfetti Cupcakes with Champagne Whipped Cream and Mini Pumpkin Toppers
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Funfetti Cupcakes With Champagne Whipped Cream & Mini Pumpkin Toppers

Mini Funfetti Cupcakes with mounds of light, fluffy Champagne Whipped Cream, topped with mini sugar pumpkins.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Dessert
Servings: 12 cupcakes
Author: I Sugar Coat It

Ingredients

Cupcakes:

  • 172 g unsalted butter ¾ cup, room temperature
  • 287 g granulated sugar 1 ½ cups
  • 6 large egg whites
  • 177 ml whole milk ¾ cup
  • 44 g vanilla bean paste 2 tbsp
  • 199 g all-purpose flour 2 cups
  • 7 g baking powder 2 tsp
  • 1 g coarse salt ¼ tsp
  • 43 g sugar confetti ¼ cup

Whipped Topping

Instructions

  • Preheat oven to 350 degrees F/180 degrees C. Place muffin cups on a baking sheet about 2-inches apart.
  • Add butter and granulated sugar to the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla bean paste; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
  • Use a spatula to fold in the sugar confetti.
  • Divide batter among paper baking cups using a small ice-cream scoop, filling each cup about ¾ full. Bake in preheated oven until very light golden brown, approximately 24-27 minutes. Transfer pan to a wire rack; let cool completely.

To make the whipped topping:

  • Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes. Remove from freezer and add whipping cream to the bowl. Sift the confectioner’s sugar onto the cream and whisk until soft peaks form. Add the champgne and whisk until peaks are stable, but not overly stiff.

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Gone In An Instagram!

Hiya fellow sweet fiends! I Sugar Coat It is bringing the first three chapters of its existence on the inter-webs to a close (insert sad face here)....

A photo posted by J (@isugarcoatit) on

We're moving to new digs and I couldn't be more excited... and a touch nervous to be completely honest (insert gigantic, pearly white smile here). But I've never been averse to change or challenges. In fact, I welcome them! It's part of learning and growing and anyone who knows me well will tell you I'm all about continuous learning and growth.

A photo posted by J (@isugarcoatit) on


And there will be a great deal to learn! A new way of posting on a new platform seems a little daunting, but I think you will like the ease of navigation and the layout to come. I do hope that you will stick around and join me in my new home. I will be celebrating my long overdue blogiversary and sharing some of my other hobbies along the way.

Wednesday #SPRINKLES!

A photo posted by J (@isugarcoatit) on

I won't be able to share any new posts for the next week or two, but you will still be able to access my posts and recipes, leave messages and share what you like on social media. I will remain pretty active on Instagram, so feel free to join me there to catch a glimpse of the behind the scenes goings-on in my kitchen.

 

The mister's freshly made #guacamole and these #kale #chia #tortillas from Costco. Now pass me a Corona.

A photo posted by J (@isugarcoatit) on

So what can you expect, you ask?

  • Same address, different location (huh??)
  • Current branding will remain intact. You should know by now how much I love me some elephants
  • Improved navigation
  • Better recipe card format and recipe page
  • Lots of sweet stuff with a few savoury stand-ins
  • More tutorials
  • And hopefully an overall better reader experience, among other things

 

A photo posted by J (@isugarcoatit) on

 

And now I bid thee so long friends. I leave you with a few images from my Instagram feed. I look forward to seeing you at my house-warming gig very soon! There will be cake!!

In the meantime, I would love to hear what you enjoy most about my blog. Please leave me a comment below.

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Cashew Cinnamon Honey Butter

Cashew Cinnamon Honey Butter
I am sure you have heard me say a couple hundred or so times that my dude is vegetarian - vegan when he is struck with sudden pangs of additional guilt. (enter eye rolls here). He wasn't always this way. I blame the two months spent at an Ashram a few years ago for this self-righteous approach to food and eating. Never mind the leather shoes, belt, jacket...

Seriously though, although I take every opportunity to poke holes in his beliefs, I admire his resolve. I have tried to convert, but I am severely anemic and need my iron any way I can get it.
I don't attach a label to my eating habits, but I do care about what is in my food, where and how it is made and the resulting environmental impact. Not in a preachy, holier-than-thou, restrictive way, but a non-judgmental, to-each-his-own manner. When time allows, we leave the pre-packaged foods on the shelves and make our own.
Cashew Cinnamon Honey Butter
We love peanut and almond butters and they were our first foray into homemade butters a while back. We make small batches at a time and between us two and they usually disappear in a few days. We also love the rich, creamy taste of raw cashews as a snack, which made it long overdue for a butter transformation. This is our third batch and it was so freaking amazing, I felt I needed to share with you.
Cashew Cinnamon Honey Butter
There is very little effort involved in making nut butters, yet it yields such creamy deliciousness. All it takes are your favourite nuts and a powerful food processor or blender. You may also choose to add a little oil and flavouring, as I have done here.
Start by scaling your ingredients - this is habit for me, as I scale everything for baking. I used raw cashews that were soaked and dried. You may choose to roast yours for a more pronounced flavour (see my sweet tips at the end of post).
Once in the processor for about 3-5 minutes, I noticed the nuts clumping. You could allow it continue in this manner and wait for the naturally occurring nut oils and the heat from the processor to work their magic, but I don't like the sound the processor makes at this stage. So I added 2 grams (1tsp) of coconut oil to help smooth things out.
Cashew Cinnamon Honey Butter
You can see the transformation from clumpy to silky in the photo on the left above. Time to add a little flavour! I love cinnamon on just about everything and recently purchased a jar of cinnamon honey. YUM! Once the nuts reached a smooth consistency with the addition of the oil, I added 7 grams (1 tsp) of honey and a pinch of sea salt. This was around the 12-minute mark. I continued to process the mixture for another 3 minutes until the consistency resembled that of store-bought peanut butter.
Cashew Cinnamon Honey Butter
Don't let the bland colour fool you. In approximately 15 minutes, I had a jar of rich, creamy, Cashew Cinnamon Honey Butter with a deliciously subtle cinnamon flavour. It is amazing on toast, makes a wonderful base for smoothies and is great in baked goods!
If cashews aren't your nuts, just sub in your fave and experiment with flavours. We have tried pecans with maple syrup (to die for), pistachios, hazelnuts, peanuts and almonds. Processing times varied slightly for each nut and will depend on the amount of nuts and equipment used.
Seed butters are also amazing and I have a pumpkin version in the wings to share with you, as well as some cashew nut milk. YUMMY!
Cashew Cinnamon Honey Butter
If you can manage not to eat it all straight from the food processor, store your Cashew Cinnamon Honey Butter in a canning or mason jar. They make great gifts, as well. I simply added a cupcake liner between the lid and screw top to pretty things up.
If you have not made your own nut or seed butter, you simply MUST!!
 
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Cashew Cinnamon Honey Butter

Course: Nut Butter
Servings: 1 cup
Author: I Sugar Coat It

Ingredients

  • 350 g raw organic cashews
  • 2 g organic coconut oil 1 tsp
  • 7 g cinnamon honey 1tsp
  • pinch of fine sea salt

Instructions

  • Soak your cashews for about 3 hours, then dehydrate using your preferred method. I used a dehydrator, which took about 12 hours.
  • Scale your completely dried nuts and add to the the cup of your food processor. I pulse my nuts a few times to help break them up to start.
  • After pulsing three for four times, let the food processor process the nuts for about five minutes, or until you see the nuts clumping. Be sure to stop and scrape the sides of the cup from time to time, so that all the nuts are incorporated.
  • Add the oil and continue to process for another 5-7 minutes until the mixture begins to look smooth and creamy. Add the honey and process for an additional 3 minutes, or until the mixture resembles store-bought peanut butter.
  • Use a silicone spatula to transfer the butter to a canning or mason jar. Enjoy!

Notes

You will need: Food Processor (I use the Cuisinart 14-Cup Food Processor) Mason or Canning Jars
Soaking nuts help remove naturally occurring enzyme and toxins that coat the nuts, allowing our bodies to better break down and digest the nuts.
If soaking, you must dehydrate the nuts to remove the moisture before attempting to make the butter. I used a dehydrator, but the oven works just as well.
For a more pronounced flavour, you can roast your nuts after dehydration. I especially enjoy this additional step for pecan, hazelnut and almond butters.
I find smaller batches work well in a blender, as it is more confined. A food processor does a better job with larger batches.
I generally remove the blade from my processor before attempting to scrape out the butter. Use a silicone spatula to scrape the butter from the blades and then the cup.
Butter will keep in the fridge for a few weeks.

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Cheddar Chive Chili Scones

Cheddar Chive Chili Scones
Baby it's cold outside. Come warm up to these triple-C scones packed with sharp cheddar, fresh chives and chili peppers.
OK, so something is clearly wrong with my blogging habits when I am sharing a recipe that was made and photographed back in July. You may remember the process shot I shared on my Instagram feed. I know right!!Worse... my blog anniversary slipped by back in August without as much as a mention! BAD BLOGGER! With good reason, though...

Cheddar Chive Chili Scones
I have been planning some big changes that I had anticipated to wrap up in September, at which point I would have celebrated along with my blog's birthday. However, things have not progressed in the manner in which I'd planned. I am disappointed, but still super excited to see this come to fruition. I am aiming for the end of October and I am hoping you'll be as excited as I am!

 
While the wheels continue to turn behind the scene, I have not been as active here, but you can find me over at Instagram where I provide sneak peeks from my kitchen. Would love it if you would join me there, as well. 
Cheddar Chive Chili Scones
 In the meantime, to warm up your tastebuds and defy the dipping mercury, I'm sharing these savoury Cheddar Chive Chili Scones. The perfect addition to brunch.
Some More Savouries:
 

Cheddar Chive Chili Scones
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Cheddar Chive Chili Scones

A tastebud teasing blend of sharp cheddar, fresh chives and chili peppers baked into fluffy scones.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Scones
Servings: 8 scones
Author: I Sugar Coat It

Ingredients

  • Ingredients
  • 248 g unbleached all-purpose flour 2 ½ cups
  • 11 g baking powder 1 tbsp
  • 2.5 g fine sea salt ½ tsp
  • 12 g cane sugar 1 tbsp
  • 115 g unsalted butter ½ cup, chilled and cubed
  • 2 large eggs
  • 157 g buttermilk ⅔ cups
  • 90 g sharp cheddar ¾ cup, grated
  • 30 g fresh chives ¼ cup, finely chopped
  • 1 chili pepper seeded and finely chopped
  • 29 g buttermilk for washing scones 2 tbsp
  • additional cheddar and chives to garnish

Instructions

  • Preheat oven to 350ºF. Line a cookie sheet with a silicone baking mat.
  • Sift flour, baking powder and salt into a large bowl. Whisk in the sugar.
  • Use a pastry cutter or large fork to cut the butter into the flour mixture until it resembles a coarse, crumb-like texture.
  • In a small bowl or large measuring cup, lightly whisk the eggs and buttermilk. Make a well in the flour mixture and add the egg mixture. Stir until just combined. Fold in the chives, pepper and cheddar.
  • With your hands covered in food-safe gloves, work the dough only until it holds together.
  • Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.
  • Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.
  • Place wedges on the silpat-lined cookie sheet and use a pastry brush to brush the remaining buttermilk onto the tops of the scones.
  • Allow to rest for five minutes to allow for a fluffier scone.
  • Bake for 20-25 minutes on the middle rack of an oven.
  • Remove from oven and allow to cool in pan on a cooling rack. Garnish with extra cheddar and chives and enjoy while still warm.

See you back here you soon!

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No-Bake Pumpkin Pie Crème Brûlée

No-Bake Pumpkin Spice Creme Brulee

OK, I concede defeat! Summer and I fought the good fight, but we have clearly lost. The boots and sweaters have switched closet space with the sandals and shorts; heck, we have even had to fire up the furnace a few nights. It's all you now, Fall.

No-Bake Pumpkin Pie Creme Brulee
And that's quite alright, as I love cozy sweaters and long boots, a crackling fireplace, the colourful blanket of leaves on my lawn, comfort food, long country rides with Nick Drake's soothing vocals, apple picking, warm cider, Thanksgiving and pumpkins. Yay for pumpkins! The ubiquitous orange that colours our October!

I used to be the first in line to grab a Pumpkin Spice Latte from my local coffee shop, but after learning some unsavoury truths about some of the ingredients they use, I have opted to make my own drinks - and mine actually have pumpkin...real pumpkin! Which has led me to these super fast, super delicious No-Bake Pumpkin Pie Crème Brûlée!

No-Bake Pumpkin Spice Creme Brulee
 
These aren't your traditional Crème Brûlée by any means. I didn't use egg yolks, I didn't fire up my oven and there wasn't a bain marie in sight. They are more like a smoothie turned pudding/custard with a sliver of hardened sugar on top - any excuse to use my torch!

After all the turkey trussing and stuffing, these are a welcome treat. Especially when topped with extra cinnamon, fresh whipped cream and eaten with caramel chocolate spoons (I'm saving these for another post!)

More Pumpkin Love

No Bake Pumpkin Pie Creme Brulee
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No-Bake Pumpkin Pie Crème Brûlée {Thanksgiving}

Course: Dessert
Servings: 4 servings
Author: I Sugar Coat It

Ingredients

  • 240 ml heavy cream 1 cup
  • 180 g pumpkin 1 cup, canned or fresh
  • 30 g cream cheese ¼ cup
  • 7 g vanilla bean paste 1 tsp
  • 24 g maple syrup 2 tbsp, adjust to your taste - brown sugar would work, as well
  • 2.5 g pumpkin spice 1 tsp
  • 10 g Whip It Whip Cream Stabilizer 1 pkg, optional
  • Whipped cream cinnamon and mini gingerbread men to garnish

Instructions

  • Melt a bit of chocolate in a wide shallow bowl. Dip the rims of the glasses in the chocolate and place them in the refrigerator.
  • Place all ingredients in a blender and blend in high until smooth and thick.
  • Remove chocolate-rimmed cups from the refrigerator. Use a spatula to distribute the mixture from the blender among each cup.
  • Use plastic wrap and place directly on the mixture. This helps to prevent a skin from forming. Chill for 4 hours or overnight.
  • Remove from fridge and sprinkle generously with light brown sugar and melt with a torch.
  • Prepare some whipped cream and top when ready to serve. Garnish with little gingerbread mean, dust with cinnamon and enjoy!
Have a Happy Thanksgiving!!

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SweeTango Sweet Spot Sweepstakes {#SpotSweeTango}

Sweet Tango Apples
It's not often you receive apples in the mail. Yes - a small box of SweeTango® apples couriered directly to my tastebuds! Vroom-vroom, beep-beep, ding-dong, crunch, YUM! No grocery shopping, no apple picking (although I'll take the latter over shopping any day). Well, you too can have your very own basket of SweeTango® apples delivered to you by entering the giveaways below!

I toyed with using my apples to create a recipe for this post, but like Eve, I could not resist sinking my teeth deep into their beckoning, jewel-toned skin. Apart from their beautiful skin, which happens to be a perfect complement to the fall colours starting to cover the lawn, every bite delivered amazing taste and texture. I immediately picked up on that hint of honey flavour and crisp bite I've come to love in Honeycrisp and was not surprised to learn SweeTango® apple is partly its love child. I also noticed a note of citrus, but nothing too tangy. Best of all, a hint of what tasted like a touch of cinnamon or nutmeg really sealed the deal for me.

I'm an apple purist, in that I generally won't bake or cook them (that goes for most fruits, actually). I enjoy them best hand to mouth - one juicy, delicious crunch after another, all the way to the core. I also enjoy them juiced, which is perfect for drawing out the subtle citrus, honey and spice notes in these SweeTango®. Mixed in with a few other fruit or veggie faves for a salad works well too!
Sweet Tango Apples
 Here are a few details I think you might like about SweeTango® apples:
  • SweeTango® is a managed variety. This means a cooperative of dedicated growers ensure the highest standards of quality are met from season to season.
  • They are grown on family-run orchards in Nova Scotia, Quebec and five U.S. states.
  • They were created using natural methods by marrying the Honeycrisp and Zestar varieties.
  • They are “hyper-seasonal” and usually sell out in about 5 weeks! (Around end Sept-early Nov)
So, I'm guessing you're ready to try a few of your own before they disappear, right!! Well, we've got two giveaways for you today!
SweeTango® wants you to celebrate the sweet spot of the season with them. There are three ways for you to enter to win a bounty of apples and a trip for two to a SweeTango® orchard.
  1. Share the location where you bought your SweeTango® via their website at www.sweetango.com
  2. Upload the location of your favourite place to buy SweeTango® apples using #SpotSweeTango on Facebook, Twitter or Instagram.
  3. Fans also can text their “Sweet Spot” location to 99000.
No purchase is necessary. Open to both Canada and US. Full terms on their website.
As mentioned at the start of my post, you too can have your very own basket of SweeTango® apples!  Just enter the giveaway below for a chance to win! This giveaway is open to Canada only (Quebec excluded). Good luck!

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[Disclaimer: This post is sponsored by SweeTango apples. However, all opinions are sponsored by ME!]
 

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Connie's PMS Brownies {Author Interview & Book Giveaway}

PMS Brownies
We're chatting with Connie Weis, the author of Extreme Brownies: 50 Recipes for the Most Over-The-Top Treats Ever! I baked up a batch of her signature PMS Brownies and we're giving away a copy of her book! Come join us...

Yes, you read that correctly - PMS Brownies! I received my pre-release review copy of Connie's book from Andrews McMeel Publishing back in August and couldn't wait to try a recipe...or fifty. Unfortunately, life got in the way and I was only able to bake up my first batch a couple weeks ago and I am sharing them here with you today!

If you feel like I do about chocolate, you'll most certainly enjoy flipping through the pages of this book. The cover alone, with its heavenly combo of Cuppa-Cappuccino Brownie sandwiched between a bar of Holy Heavenly Hash Brownie and Chocolate Amaretto Cheesecake Brownie got my mercury climbing.
So, let me turn your attention to the woman behind my sweaty palms and heavy breathing and, of course, these over-the-top brownies that has Beyonce's Got Me Looking So Crazy Right Now looping on reduced tempo in my head. Pastry chef, owner of Brownies & S'mores, restaurant consultant and I Sugar Coat It's first interview, Connie Weis!
Extreme Brownies Book Cover
Image Courtesy of Andrews McMeel Publishing LLC
J: It is mentioned that your recipes are "extensively tested".  Please share with us what that entails? And where can I sign up to be a tester?

Connie:  When you have a brownie business as I do, you get to tweak all the time, but rest assured, I would never sell anything that wasn't up to my standard. There are many incarnations of a recipe still in development that are not up to snuff, and they go either in the trash, or if they're decent enough, to the teacher's lounge of the school where my husband teaches. Jacquee, if you lived anywhere near me, I'd be thrilled to have your input as a taster!

J: What is your secret/technique to creating THE perfect brownie, or baked goods in general?

Connie:  I do feel it's important to write up a recipe completely before you begin working on it so that notes can be made from the get go. I also keep those revisions of the recipe as I'm developing it, because sadly, the progress in R&D does not always move forward. I do keep small samples of each rendition of the recipe in the refrigerator with a number on the baggie that corresponds to each revision as I'm developing it. I'm looking for optimum texture as well as taste in any recipe - but aren't we all? I have been baking long enough that I have a very good understanding of how certain ingredients effect a recipe. For example, I love pound cakes. I pretty much know what leavening agent (if any) and how much to use would work best to get that tight, moist texture for whichever cake I'm developing. I will tell you though that it took many, many baked (some disastrously) pound cakes to gain that knowledge, and I have the roll around my middle to prove it.

J: You are referred to as a "precise and careful baker". Care to elaborate?

Connie: Well first of all, I use a scale to insure that I'm using precisely the same amount of each ingredient each and every time I make that recipe. Baking is all about precision, and if you want a consistent outcome you have to control all of the variables. It drives me mad when I see a TV "chef" take a bottle of vanilla extract and slosh it into a bowl without using  measuring spoons. She (or he) will say "add a teaspoon of vanilla" when clearly they are adding at least a tablespoon. Apparently they have no idea how that much "good" vanilla is altering the flavor and texture profile. I don't understand it. It's either arrogance or laziness, but trust me, professionals don't do it that way. In my book I spent a great deal of time in the sections on ingredients, equipment, pan preparation, techniques (and cool tips!) to eliminate those variables. The last thing I wanted to hear from my customers is that their brownies made from my recipes in the book didn't turn out like the ones they bought from me. I'm glad to report that the response is just the opposite - they tell me (and email me pictures) of their baked goods that look and taste exactly like mine. I held nothing back!

Connie's PMS Brownies
Image Courtesy of Andrews McMeel Publishing LLC

J: My grandmother used eggshells to feed her gardens when we were little. So I was curious when I read that your interests include 'organic' gardening' and that you use eggshells from your baking to feed the soil. What do you grow? Do you generally use organic ingredients in your baking? How much of what you grow ends up in your recipes?

C: My husband Don and I grow all kinds of things, but I tend to focus on fruits and vegetables I simply cannot buy from the store, or are not nearly as good. For example, I have two Montmorency tart cherry trees to give me a good supply of sour cherries. In my neck of the woods, you never see fresh (or for that matter, even frozen) sour cherries in the stores, and I have a Whole Foods less than a mile from my home. I also grow black raspberries for that same reason. Every year I try new varieties of tomatoes that we start from seed in our greenhouse. This year I was very happy with a variety called Purple Bumblebee, which was a cherry-type black tomato with green stripes - so cool! Between the tomatoes and chocolate, I am keeping my acid reflux very happy. We grow red raspberries, black raspberries, blueberries, and blackberries that all end up in baked goods or jam. We grow figs that I'd love to make a jam to use in a recipe, but the birds and squirrels seem to feel that those trees were planted solely for their benefit. We recently transplanted some wild blackberry canes to a new area of our yard because I just wasn't happy with the tasteless cultivated blackberries we grew. I have a new item (I do new ones all the time) that I call Blackberry Bramble Cheesecake Blondie. It looks like something Jackson Pollock might have painted.

J: Flipping through your book when I first received it was quite the experience. I may have gotten a little hot and bothered, but then chocolate does that to me. I couldn't decide on one recipe at first. Realizing you have most likely been asked this question many times - Which of the recipes included in your book is your favourite?

Connie: Ah, the Sophie's Choice question - which I'm always asked. Did Carly Simon reveal who "You're So Vain" was about? I will tell you that Connie's PMS Brownie and Connie's Caramel-Stuffed Sea Salt Brownies are my best sellers and two of my very favorites, which is why I attached my name to their titles. l love all of the recipes in my book, but my "favorite" recipe (for a brownie or blondie) is always the next one I'm working on.

J: As is evident, I decided to try the PMS Brownies first, partly because of the name and mostly because of their nakedness, as I knew I wanted to play dress-up. Tell us a little more about how these 'PMS Brownies' came to be.

Connie: Well, as you know, I'm a confirmed chocoholic; I eat some form of chocolate every day. I crave it like a smoker craves a cigarette, or a wino needs a glass of wine. In my travels to New York and San Francisco, I was always dismayed at how lacking in intensity in chocolate taste the brownies were at some of the best bakeries and specialty food stores in those cities. I knew I could do better, and eventually did. If I didn't have very good brownie batters to start with, it really wouldn't matter what I flung into or on them, right? By the by readers, I have many more "over-the-top treats" to share with you in the future.

Thank you so very much for chatting with us, Connie! Now who would like a copy of Extreme Brownies? Scroll down for a chance to win.

PMS Brownies
So these brownies were simply delicious with an out-of-this-world texture! I wanted to see how they would hold up after a week or two in the freezer, so I reluctantly set a few aside and froze them in accordance with the instructions provided in the book. I'll let you know once we have them. Against my hips' protests, I will be making others from the book - got my eye on a couple blondies.
Check out my little tutorial for adding the stencil designs to these brownies!
Note: If you follow my blog, you'll know I scale all my ingredients when I bake, so I have added the amounts I used in grams, as I normally would. I have also noted specific ingredients I used. Here is the recipe, courtesy of the publisher.
From Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever by Connie Weis/Andrews McMeel Publishing, 2014.

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Connie's PMS Brownies {Author Interview & Book Giveaway}

Prep Time15 minutes
Cook Time34 minutes
Total Time49 minutes
Course: Dessert
Cuisine: Brownies
Servings: 12
Author: i sugar coat it!

Ingredients

  • Vegetable shortening for pan I used coconut oil and applied it with a pastry brush
  • 3 sticks/12 ounces unsalted butter 340g
  • 2 cups /12 ounces 60% cacao bittersweet chocolate chips 360g
  • 6 large eggs at room temperature
  • 3 cups /1 pound 5 ounces sugar 575g
  • 1 teaspoon salt 5g
  • 1 tablespoon pure vanilla extract 15g, I used vanilla bean paste
  • 1¼ cups /5 ounces cake flour 112g
  • 1 cup and 2 tablespoons/4.2 ounces Dutch-processed unsweetened cocoa powder 119g, I used Rodelle Gourmet Cocoa

Instructions

  • To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350°F.
  • Prepare a 9 by 13-inch baking pan with heavy-duty aluminum foil. (shown on page xvi). Lightly grease the foil in the pan.
  • Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting; add the bitter-sweet chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
  • Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.
  • Place the flour and cocoa powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 34 minutes, until a toothpick inserted in the center, comes out clean.
  • Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight. See page xix for instructions on removing and cutting the slab, and for refrigerated storage (up to 3 weeks) and freezing guidelines.

GIVEAWAY!

Andrews McMeel Publishing has generously offered to send one lucky reader a copy of Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever by Connie Weis! Enter below for a chance to win!The giveaway will open at 12:00AM October 3, 2014 and run until 11:59PM October 9, 2014. (see terms and conditions below)
 

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Craftsy Jillibean Soup Halloween Kit & Free Video Lesson

Get your Halloween on with Craftsy Jillibean Soup Halloween Kit & Free Video Lesson !
Halloween is just around the corner! Scary, right? Well, get ready for spooky fun with one of Craftsy’s NEW Paper Crafting Kits - Craftsy Jillibean Soup Halloween Kit & Free Video Lesson! An awesome alternative to the traditional pumpkin decorations, with a lot less clean-up and discounted 25% for a limited time!

Work with your frightfully fun Craftsy Jillibean Soup Halloween Kit & Free Video Lesson and learn how to create stylish Halloween decor projects with exclusive video lessons. Paper crafts expert, Ronda Palazzari, will show you how to use Jillibean Soup's paper pads, black glitter bean-board alphas and festive embellishments to create a witch’s hat, pumpkin centrepieces and even a spooky banner!

I see hours of fun with Craftsy Jillibean Soup Halloween Kit & Free Video Lesson in your very near future!
For more edible decorations, check out my Quick and Easy Mini Pumpkin Topper Tutorial!
(This is a sponsored post.)
 

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Chocolate Oreo Cake with Raspberry Chocolate Ganache {Parachute Coffee}

 Chocolate Oreo Cake and Raspberry Ganache with Parachute Coffee
So, how do you like your coffee? I'm guessing hot, dark and rich! Right!? How about fast, fresh and convenient? Well, you won't want to miss this delicious ménage à trois! Chocolate Oreo Cake with Raspberry Chocolate Ganache using Parachute Coffee!

Ok, let's back it up a little to before I got pulled into this intriguingly delicious three-some. Back to when my innocent and naive tea-drinking palate would not dare entertain such salacious pairings. And then boom, Parachute Coffee air-dropped an attractively put-together Costa Rican right onto my doorstep! I mean, air-dropped it like it's HAWT! All dressed in black and tan and promising a new adventure each month. Resistance? Futile.

Parachute Coffee Pig Iron Roasters
We're talking hand-crafted, small-batch, specialty coffee from a different local roaster each month parachuted straight to your door, or mailbox, or doorman, or... you get the picture. Wait, did I mention it's fresh-roasted, whole bean coffee complete with the 411 and helpful brewing tips - the deets? And dare I say I blushed a little when I saw the personalized note Mike and Jake, the *caffeinated Canucks* behind Parachute Coffee, included with Mr. September. So what if I did! For only $25 per month, shipping and tax included, I'll take my thrills anyway I can.
Chocolate Oreo Cake and Raspberry Ganache with Parachute Coffee
September's taste adventure? Oreos. Raspberries. Coffee. TOGETHER!! Urm... trifecta right! Then mister dark and bitter-sweet showed up on the scene begging to be baked and, well... let's just say things got real hot and steamy. You know, as it normally does when one brews coffee. Ohhh... you thought... OK, let's go there.There is something simply orgasmic when chocolate and raspberries come together. Add coffee (with Oreo and raspberry notes, no doubt) and a bunch of crushed Oreos, then fill and top it with mounds of dark chocolate, raspberry-infused ganache and we're talking rockets simultaneously launching, while planets implode to the soundtrack of...(add your jam here). Or is that just me?

Affogato and Pumpkin Latte Biscotti with Parachute Coffee

Anything this good, you want to experience multiple times. You with me? So, to satisfy my palate's insatiable pleasure seekers, I put my Finca Don Chepe to work. I brewed it up in the office for my colleagues to try. I poured it over scoops of homemade ice cream to make a quick Affogato for friends and baked it into Pumpkin Latte Biscotti dipped in white chocolate to accompany a freshly brewed cuppa (saving this recipe for a fall post). And finally this Chocolate Oreo Cake with Raspberry Chocolate Ganache - rich, perfect crumb Chocolate Oreo Cake with Raspberry Ganache, a play on the notes in September's roast!

Chocolate Oreo Cake and Raspberry Ganache with Parachute Coffee
 
The three-some of desserts aside, the coffee on its own is spectacular. My other half can't get enough of it. I'm thinking an early birthday subscription may appeal to his senses (see what I did there?). Talk about a gift that keeps on giving - birthday, anniversary and christmas in one shot. That's a 12-ounce bag of a different freshly roasted, whole bean coffee air-dropped directly on your stoop each month! Now that's fresh, fast, and just plain fun!
Go see Mike and Jake over at Parachute Coffee! While you're there, you must check out this video and the subscription plan. Next month you may find yourself brewing up some Sense Appeal. I'll bring cake!
More Coffe Treats:
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Chocolate Oreo Cake with Raspberry Chocolate Ganache

Coffee, Oreos, raspberries and chocolate baked to a perfect crumb and served with its coffee namesake.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Servings: 2 - 6 inch cakes
Author: I Sugar Coat It

Ingredients

Cake

  • 360 g granulated sugar 2 cups
  • 100 g unbleached all-purpose flour 1 cup
  • 100 g cake/pastry flour 1 cup
  • 73 g cocoa powder ⅔ cup
  • 90 g Oreos cookie crumbs 1 cup, without filling
  • 7 g baking powder 2 tsp
  • 6 g baking soda 1.5 tsp
  • 2.5 g salt ½ tsp
  • 2 eggs
  • 185 ml milk ¾ cup
  • 93 ml coconut oil ⅓ cup
  • 8 g vanilla bean paste 2 tsp
  • 188 ml freshly brewed coffee ¾ cup, room temperature

Ganache

  • 500 g dark chocolate callets 2-¾ cup, or chopped
  • 500 ml 35% whipping cream 2 cups
  • 76 g fresh raspberries ½ cup, thaw first, if using frozen
  • 50 g glucose 3 tbsp

Instructions

  • Preheat oven to 350ºF. Grease two 6-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
  • Sift all the dry, except the Oreo crumbs, into a large bowl. Stir in Oreo crumbs.
  • In a separate bowl, lightly whisk together all the wet ingredients, except the water. Add the mixture to the dry ingredients and use a whisk to stir the batter. Add the water and continue to stir with the whisk.
  • Divide the batter evenly into prepared cake pans. Bake for about 25-30 minutes on the cookie sheet on the middle rack of the oven.

To make the ganache:

  • Place chocolate into a large bowl and set aside.
  • Add the cream, berries and glucose to a saucepan and bring to a boil, stirring occasionally.
  • Pour the boiling cream mixture through a sieve, over the chocolate and allow to sit for about 3 minutes without stirring.
  • Use a whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy. Allow to set for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
  • Level cakes and fill and frost with ganache. Best enjoyed at room temperature.
  • Serve with coffee and enjoy!
{This is a sponsored post. All opinions expressed in this post are entirely my own and based on my experience with the product/company.}
 

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Eat Your Veggies! {Produce Made Simple Giveaway} CLOSED

It's Fall Harvest! Perfect time to visit the farmers' markets and pick-your-own farms for seasonal vegetables and fruits! And we have got just the thing to add a little fun and flair to your vegetable dishes. Scroll down to learn how you can win one of three Vegetable Spiralizers! 
Produce Made Simple

Produce Made Simple is an initiative by the Ontario Produce Marketing Association (OPMA). It's main goal is to encourage us to eat more fruits and vegetables. To help get you thinking creatively about preparing and enjoying more vegetables, Produce Made Simple is giving away three Vegetable Spiralizers!

Fruits and vegetables are always in abundance in our household. This is the perfect time to incorporate all the wonderful in-season vegetables and fruits into your meals. For us, smoothies are a convenient way to get all the good stuff we need, on-the-go.
Berry Beet Banana Smoothie
As the cooler months roll in, my palate turns to comfort foods. I can always find comfort in a big old bowl of roasted root vegetables (potatoes, carrots, parsnips, beets) baked to perfection with a little fresh rosemary or thyme and a sprinkle of olive or truffle oil, sometimes a touch of balsamic vinegar. Add a fireplace and a good book and my Sunday afternoon is set!
Prefer a little crunch to your vegetables? Then try baking up some potato chips. Simply slice them thinly, spray with oil, season to your liking (I used jalapeño and cilantro) and pop in the oven until crisp. They make a delicious alternative to store-bought chips and you can substitute any of your faves - sweet potato, beets.
Jalapeno Cilantro Baked Potato Chips
Speaking of beets...Who can resist its brilliant, jewel-tone colours and versatility. You can boil it and add to salads, grate it raw to add to coleslaw, or julienne for wraps. I also use it as a natural colourant for my Red Velvet Cakes (see below) and as a nutritious boost in smoothies (see above). Beets contain potassium, vitamin C and folate, (which is known for lowering the risk of birth defects).

Red Velvet Bundt Cake

But did you know that you can use beets as an egg-replacer in baking? Or that the the greens from the beets can be baked into delicious chips, much like kale? No? Well, you need to check out these Beet Tips from Produce Made Simple. I also love their Goes Well With features - a great resource for those times you are stumped on pairing your fruits and vegetables for that leave-them-wanting-more dish! Like this Zucchini Zoodles with Pesto and Shrimps...

Zucchini Zoodles and Pesto Shrimp
Image Provided by Produce made Simple
Want to make this for dinner? Head on over to Produce Made Simple for the recipe and to enter for a chance to win one of three Vegetable Spiralizers! Happy Zoodling!
{This is a sponsored post. I received compensation from Produce Made Simple; however the opinions expressed are my own.}

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So Long Summer Popsicle Round Up {Lemon Coconut Sprinkle Pops}

So Long Summer Popsicle Round Up to see summer off with my tart and sweet Lemon Coconut Sprinkle Popsicles and nine other indulgent frozen treats.
Lemon Coconut Sprinkle Popsicles - So Long Summer Round-Up
Tomorrow is officially the last day of summer in these parts. Sigh... Today, I'm wrapping up my summer popsicle series with some mouth-watering Lemon Coconut Sprinkle Pops, along with a few faves from a number of my popsicle peeps from across the blogosphere! Let's get it poppin'...

Let's start things off with this creamy, coconutty, citrusy, mouth-watering blend. I made these earlier in the summer while channelling my inner unicorn, but never got around to sharing them... until now! You can find the recipe at the end of this post. But let's take the scenic route and spend some time drooling over these frozen treats from some of my bloggy peeps.

Masala Spiced Coke Popsicles - So Long Summer Round-Up
I fell head-over-heels the moment I saw these Masala (Spiced) Coke Popsicles from Sonali over at Sugar et al! I don't drink sodas, but these looked and sounded so intriguing, they warranted breaking my self-imposed rule, once... okay maybe twice. So worth it!
 
Coconut Strawberry Swirl Pops - So Long Summer Round-Up
Regina from Leelalicious and I met over two years ago while she and her husband trekked across South East Asia and we have been blogging buddies since! It was her Summer No-Bake Party last year that sparked my frozen treat series. Her Coconut Strawberry Swirl Pops are the perfect summer treat - creamy, fruity, YUMMY! Believe me, I tried them!
 
Toasted Coconut Banana Bread i Cream Sandwiches - So Long Summer Round-Up
 
I believe it was these Toasted Coconut Banana Bread Ice Cream Sandwiches that connected Kelly from Life Made Sweeter and I on Instagram. Come on folks, banana bread stuffed with ice-cream! My life is most definitely sweeter and will be even more so, once I get around to whipping up a batch.
Tropical Tequila Sunrise Popsicles - So Long Summer Round-Up
Matt, the man behind Real Food By Dad is certainly keeping things real! He is fairly new on the blogging scene, but you would never tell. Just looking at his adult-friendly Tropical Tequila Sunrise Pops transports me to warmer climes on white sandy beaches with not a care, but the wind in my hair. I'd say it's time for another vacation with a few of these to go - thank you!
 
Vegan Maple Vanilla Ice Cream with Wild Blueberry Swirl - So Long Summer Round-Up
Abbie, the 17 year old behind Everything Needs Salt, whipped up a batch of Vegan Maple Vanilla Ice Cream with Wild Blueberry Swirl to celebrate her blog's first birthday. Vegan never looked so...um...DEEELISH! And blueberries of the wild variety always have my tastebuds.
 
Spiked Tropical Popsicles - So Long Summer Round-Up
 
Oh So Sweet Baker, Rochelle's collection of summer treats made it difficult to choose just one. With an ingredient list that includes passion fruit, pineapple and rum I decided these Spiked Tropical Popsicles were just the treat to get any party started, RIGHT!
 
Raspberry Watermelon Sorbet - So Long Summer Round-Up
 
Ashley is The Recipe Rebel behind this Raspberry Watermelon Sorbet. What's summer without watermelon and berries? Well, it's still summer, but so much tastier with frozen bowl of melon and berries! Wouldn't you agree?!?
 
Blackberry Coconut Popsicles - So Long Summer Round-uP
And speaking of berries...Lyndsay from Coco Cake Land combined her BC berries with coconut milk and Greek yogurt to create these lovely lilac Blackberry Coconut Popsicles. A perfectly, pretty end to our So Long Summer Round-Up!
A BIG thank you to all my bloggy buds for allowing me use of their images.
 
Lemon Sprinkle Popsicles - So Long Summer Round-Up
 
And now back to my Lemon Coconut Sprinkle Pops! They are delightful. Give them a try. And if you have a couple minutes to spare, spruce up your popsicle sticks with a little washi tape like I did. A treat at the end of your treat!
I hope you have enjoyed this round-up and will be inspired to freeze some treats for your next gathering. Although it is wrapping up in my neck of the woods, I know summer is just around the corner for a number of you.
I had my fill of popsicles this summer and have such fond memories to accompany them. What has been most memorable about your summer?
Keep It Poppin'
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Lemon Coconut Sprinkle Popsicles

Coconut milk, fresh lemons and sprinkles come together for a creamy, citrusy, colour-flecked frozen treat.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: Popsicle
Servings: 8 popsicles
Author: i sugar coat it!

Ingredients

  • 220 grams coconut milk
  • 177 grams freshly squeezed lemon juice
  • 1.5 grams freshly grated lemon zest
  • 284 grams condensed milk
  • 45 grams sprinkles

Instructions

  • Place all ingredients, except the sprinkles, in a bowl or blender and stir or blend until combined.
  • Fold in the sprinkles and pour immediately into popsicle molds. Insert popsicle sticks and place in freezer. (To prevent popsicle sticks from floating up, soak in warm water for 30 minutes before using).
  • Freeze for at least six hours, or until completely frozen.
  • Remove form freezer and place popsicle molds under warm running water for a few seconds, to allow the popsicles to easily slide out.
  • Store left-over popsicles in a sealed freezer bag or air-tight container for up to a week.

Notes

Tools & Equipment:
Popsicle mold
Popsicle sticks
I'll be back in a couple days with some fall treats!

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How To Make Wafer Paper Pinwheels!

 How To Make Wafer Paper Pinwheels!
Eeeek! Two more days before summer officially bids us adieu. Let's send her off in pretty, delicate folds of Wafer Paper Pinwheels!

I love Fall and the fashion that accompanies it, but I am just not ready to go there. Summer was a little sketchy this year, so I've been feeling a little short-changed at the idea of Fall arriving early - and believe me, it has! There is talk of an Indian Summer, but today's temperature necessitated a light sweater and closed shoes...leave room for a series of very sad emoticons here... But back to the light, airy prettiness that are these wafer paper pinwheels!

You may remember my other pinwheels made last month to top these Mango Ice Cream Cone Cakes! Making them transported me right back to childhood and all the fun arts and crafts projects we undertook. I thought I would make another set using a medium that is more food-friendly and perfectly safe to place directly onto baked treats.
Vintage Wafer Paper Flowers
Wafer paper is super hot on the cake decorating scene these days and the trend seems to be growing. I first used wafer paper back in 2012 to decorate some Lunar New Year Cookies. I swore it off then, but tried it soon after to make these Silhouette Engagement Cookies. More recently, I dabbled in vintage Wafer Paper Flowers and fell in love with the stuff. You can see more on my Instagram feed.
Wafer paper is made from dehydrated potato starch, water and vegetable oil. It is completely edible. It generally comes in white, but can also be purchased in solid colours and patterns printed with food safe colours. I just so happen to have printed my own.
How To Make Wafer Paper Pinwheels!
It is a super easy and versatile medium with which to work. It's light and extended drying times, as is the case with gum paste, is not required. Perfect for last minute projects! Pinwheels are nothing new, but when making them with wafer paper, there are a couple things to keep in mind - use piping gel not glue or water and no sharp folds - it breaks the paper. I used the dull edge of scissors and pulled it along the paper, using my thumb to support the back. This curves the paper and prevents breakage when creating the folds to form the pinwheels.
So here is a quick Flipagram to get you started! I had lots of mindless fun working on these. Once I put them together and got them spinning, I had an Elaine Benes moment. You know, the episode with car tire display... Google it!

I've been experimenting on my own with more flowers and will share some tutorials with you in the future. You can also check out Craftsy's Delicate Wafer Paper Cakes! It is currently discounted 50%, so head on over and get yours!
More Pretty DIY Things:
Polka Dot Pinwheel Toppers - Perfect for a kid's party.
Moustache & Bow Tie Movember Pops - Make Movember Memorable.
Here are some of the products I used in this post:
 

{This post contains affiliate links.}

 

 

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Paleo Chocolate Chip Ice Cream Cookiewich {Giveaway}

 Paleo Chocolate Chip Ice Cream Cookiewich
What's better than cookies and milk? Cookies and ice cream, of course! Paleo Chocolate Chip Ice Cream Cookiewiches and a giveaway to celebrate the last couple weeks of summer!

I received a copy of Paleo Ice Cream - 75 Recipes for Rich and Creamy Homemade Scoops and Treats by Ben Hirshberg, from the folks at Ulysses Press.

I was super excited to try a few paleo ice cream, not because I follow a paleo diet, but that they provided a lactose-free option. I was also very curious to see how the recipes stood up to traditional ice cream.
Paleo Chocolate Chip Ice Cream Cookiewich
In addition to the recipes for ice cream *proper*, there are a few recipes for banana and cashew-based ice creams that can be easily whipped up in a blender or food processor. YUMMMM! Additional treats include Coconut Sugar Cones, Brownies and Sunflower Seed Butter Sauce, to name a few.
I tried out a few recipes before sharing this post - some of which I will share in future posts. A few I tweaked, but mostly for for my personal taste. I love how easy each recipe is and how short and recognizable the ingredient lists are.
In short, I am enjoying this book. My only disappoint was the lack of photos beyond the cover. That did not deter me from delving in and looking for ways to make the recipes my own.
Paleo Chocolate Chip Ice Cream Cookiewich
And you'll have an opportunity to do just that with your very own copy of Paleo Ice Cream!
Just enter using the Rafflecopter widget below for a chance to win! Giveaway is open Worldwide and closes at midnight, Friday, September 19, 2014. (see full Terms & Conditions below). The book will be shipped directly to the winner from Ulysses Press.

a Rafflecopter giveaway

 
Cookie Love:
 
Paleo Chocolate Chip Ice Cream Cookiewich
 
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Paleo Chocolate Chip Ice Cream Cookiewich

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12
Author: I Sugar Coat It

Ingredients

Ice Cream

  • 383 g coconut milk 1 ¾ cup
  • 85 g raw honey 4 tbsp
  • 1 g xanthan gum ¼ tsp, optional
  • 235 g coconut cream 1 cup
  • 4 egg yolks
  • toasted coconut flakes to garnish optional

Cookies

  • 290 g almond flour 3 cups
  • 4 g baking soda 1 tsp
  • 5 g sea salt 1 tsp
  • 114 g raw honey ⅓ cup
  • 6 g vanilla bean paste 1 tsp
  • 2 eggs
  • 107 g coconut oil ½ cup
  • mini 2 cups
  • semi-sweet
  • chocolate chips

Instructions

  • In a medium saucepan over low heat, combine coconut milk, honey, xanthan gum (if using) and coconut cream. use a wooden spoon to stir continually, until mixture thickens enough to coat the back of the spoon. About 6-8 minutes. Set aside.
  • In the bowl of your electric stand mixer, using the whisk attachment, whip the yolks until they reach a fluffy consistency.
  • Add the warm coconut mixture into the whipped yolks a little at a time, until it is complete combined with the egg yolks. (adding too much of the warm mixture at once may leave you with scrambled eggs).
  • Cover the mixture and refrigerate until completely chilled. A minimum of 8 hours seemed to work for me. Following the manufacturer's instructions for your ice cream maker, freeze the mixture.
  • To make the cookies:
  • Weigh all ingredients.
  • Preheat oven to 350ºF. Line cookie sheets with silpat or parchment paper.
  • Sift together almond flour, baking soda and salt in a medium-sized bowl.
  • In a smaller bowl, whisk together the honey, vanilla paste, eggs and coconut oil.
  • Add the egg mixture to the almond flour mixture and blend with a wooden spoon until combined.
  • Fold in chocolate chips.
  • Use a medium ice-cream scoop to place dough on the lined baking sheets. Bake for 15-17 minutes.
  • Remove form oven and allow to cool on sheet for about five minutes. Transfer to cooling rack and allow to cool completely.
  • Sandwich a generous scoop of ice cream between two cookies and enjoy! Feel free to omit the ice cream and enjoy these cookies as is!
  • Sweet Tips:
  • Adding xanthan gum can extend the life of your ice cream for up to two months in the freezer. If not using xanthan gum, your ice cream should remain fresh and tasty for up to a week.
  • For a more textured ice cream, toast some shredded coconut and add to the mixture before chilling. You can also garnish the assembled sandwiches by sprinkling the exposed ice cream with toasted coconut.
  • Almond flour can be purchased from most grocery and bulk stores, or you can make your own by simply pulsing some raw or blanched almonds in a blender or food processor for a few minutes.
  • To help my cookies keep the domed shape I was after, I used an ice cream scoop to shape them and chilled them in the freezer for about 5 minutes before baking.
  • On their own, these cookies are wonderful as a snack with your favourite beverage, or as dessert on their own!

Notes

Tools & Equipment Used:
Silpat or Parchment
Cookie Sheet
Ice Cream Scoop
Kitchen Aid Ice Cream Attachment
Sweet Tips:
Adding xanthan gum can extend the life of your ice cream for up to two months in the freezer. If not using xanthan gum, your ice cream should remain fresh and tasty for up to a week.
For a more textured ice cream, toast some shredded coconut and add to the mixture before chilling. You can also garnish the assembled sandwiches by sprinkling the exposed ice cream with toasted coconut.
Almond flour can be purchased from most grocery and bulk stores, or you can make your own by simply pulsing some raw or blanched almonds in a blender or food processor for a few minutes.
To help my cookies keep the domed shape I was after, I used an ice cream scoop to shape them and chilled them in the freezer for about 5 minutes before baking.
(adapted from Paleo Ice Cream - 75 Recipes for Rich and Creamy Homemade Scoops and Treats)

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Craftsy Best Sellers On Sale!

Hi there! Just a quick post to let you know that now's a great time to treat yourself to a new skill, or brush up on existing skills with Crafty's Best-Selling Classes sale! 


Learn Buttercream Basics with the Wilton Method. Exactly where I started a couple years ago, only now, you get to do it from the comfort of your home, whenever you want!! Jealous!!



Take it up a notch with Clean Simple Cake Designs using Jessica Harris' wax paper technique. Make your sugar chevrons the conversation piece at your next party!


Hello, is it bread you're looking for? (sung in my best Lionel Richie imitation) Well, a year ago I spent Saturday mornings trekking to a class to learn the art of bread-making. You, my friend, can get all floured up in your PJs kneading your way through Peter's Artisan Bread Making! Just one request - save me a slice. Please!

You have until September 15, 2014 to save up to 50% off on Food and Cake Decorating classes. Once you purchase a class, it's yours to enjoy forever. Every class comes with a money-back satisfaction guarantee!

Soooo, GO! Grab a class or two and come back and join me for some cookies, ice-cream and a little giveaway!

{Disclaimer: I am a Craftsy Affiliate and this is a sponsored post. Opinions in this post, are those of I Sugar Coat It!}

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Ginger Peach Sherbet {FrozenFriday14}

Ginger Peach Sherbet! Or is it sherbert? Sorbet, perhaps? Or maybe ice cream? Whatever we choose to call it, I do know that you will enjoy it!
Ginger Peach Sherbet via I Sugar Coat It!

Ginger and peach work so extremely well together. I grew up drinking fresh ginger tea, especially when I had a stomach ache. My grandmother would boil the ginger and sometimes honey was added. To this day, it is my go-to drink when I'm a little queasy. I also like to add a little fresh mint leaves from time to time. So refreshingly familiar!Ginger Peach Sherbet via I Sugar Coat It!

I pulled out my Vitamix recipe book the other day to look for a bread recipe I remembered seeing when I received the unit and came across a peach soy sherbet. It looked good enough to eat and so I set out to do just that. But not without a few adjustments.
I substituted coconut milk for the soy called for in the recipe, used fresh instead of frozen peaches (if you want to forego the freezing, use frozen instead of fresh peaches), creamed honey and vanilla bean paste in place of extract and added grated ginger.
The two flavours played beautifully on the palate - the warmth of the ginger nestled into the mouth-watering, sweet peach juices. Perfect in its liquid form as well. Just grab a bubble tea straw and commence the slurp. Either way, it does not disappoint.
Ginger Peach Sherbet via I Sugar Coat It!
So...which is it? Sherbet/Sherbert? Sorbet? Ice Cream? It depends. The main difference is the addition of milk, or other fat, making it similar to ice cream. However, the terms have been used interchangeably. Moreover, I'm told sorbet is an effervescent powder drink in the UK. HUH?
Call it what you please, just grab a spoon and dig in already! Enjoy and see you back here soon!
More Frozen Fruits:
 
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Ginger Peach Sherbet {FrozenFriday14}

Sweet, juicy Ontario peaches with warm, spicy notes of ginger and a creamy coconut milk base.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Dessert
Servings: 10
Author: I Sugar Coat It

Ingredients

  • 224 g full fat organic coconut milk 1 cup
  • 500 g  organic peaches I used fresh, fresh or frozen
  • 75 g creamed honey ¼ cup, adjust amount to your liking
  • 2.5 g vanilla bean paste ½ tsp
  • 3.5 g ginger 1 tsp, paste or fresh
  • fresh mint leaves for garnishing optional

Instructions

  • Wash, cut and remove stones from peaches.
  • Pour the milk into the blender, followed by the peaches, honey and vanilla.
  • Cover and blend on high for about half a minute. Transfer to a bowl and cover with plastic wrap before placing in the freezer.
  • Freeze for 6-12 hours. Let stand at room temperature for about 5 minutes and use an ice cream scoop to serve.

Notes

(adapted from Vitamix recipe book)
Tools & Equipment:
Blender
Ice Cream Scoop

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Pina Colada Cupcakes Revisited

Pina Colada Cupcakes
Adios August! Although this marks the unofficial end to summer, have no fear, Pina Colada Cupcakes are here! On the blog. Today. We're riding the summer train all the way to its official end.

First stop, Hawaiian tacky town! Complete with dollar store plastic hibiscus, brightly patterned plates, over-exposed photos and fresh pineapple atop the moist, super delicious cupcake! You with me?

We never need a reason to celebrate at work and when we do, which is often, there is always food. A few weeks ago we all dressed up in our tackiest of outfits for Hawaiian Day.  After a few leis were hung for most garish, most original and least likely to wear on a date categories, we all headed out for the Ice Bucket Challenge to help raise funds for ALS.
pina Colada Cupcakes
My Pina Colada Push Pops and Cupcakes from two summers ago, still rate as one of my blog's most popular posts. So I revisited the recipe and made a few minor changes.
No time for an involved swiss meringue buttercream, whip up some fresh whipped cream and flavour with a touch of pineapple juice and coconut bakery emulsion. Soooo GOOD!!
Hope you are enjoying this last long weekend of the summer. See you back here in a few days!
More Summer Sweets:
Pina Colada Push Pops
Pina Colada Cupcakes
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Pina Colada Cupcakes

Just like the drink, but better! - The perfect hang-on-to-summer sweet treat.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Servings: 12
Author: I Sugar Coat It

Ingredients

Cupcakes:

  • 273 g unbleached all purpose flour 2 ¾ cups
  • 4 g baking powder 1 tsp
  • 2 g baking soda ½ tsp
  • 2.5 g salt ½ tsp
  • 335 g granulated sugar 1 ¾ cups
  • 215 g coconut oil 1 cup
  • 235 g cream of coconut 1 cup
  • 4 large eggs pinch of salt for egg whites, room temperature, separated
  • 7 g vanilla bean paste 1 tsp
  • 118 g buttermilk ½ cup, room temperature
  • 118 g pineapple juice ½ cup, fresh or canned, room temperature

Buttercream:

  • 300 g liquid egg whites 11/3 cup
  • 500 g sugar 2 ½ cups
  • 680 g unsalted butter 3 cups
  • 20 g vanilla bean paste 1 tbsp
  • pinch of salt
  • 42 g coconut bakery emulsion 2tbsp
  • fresh pineapple chunks to garnish

Instructions

  • Preheat oven to 325°F.
  • Line the wells of a 12 cup muffin pan with cupcake liners.
  • In medium bowl, sift flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, coconut oil and cream of coconut until fluffy.
  • Beat in egg yolks and vanilla bean paste.
  • Lower the speed on your mixer, beat in dry ingredients and then buttermilk and pineapple juice, each just until blended.
  • Using the whisk attachment, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
  • Using an ice-cream scooper, distribute the batter evenly into the cupcake liners.
  • Bake cupcakes for 25-30 minutes or until tester or toothpick inserted into center comes out clean.
  • While cakes are cooling, make the buttercream.

To make the buttercream:

  • Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
  • Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
  • Add egg whites, sugar and salt to the mixing bowl and whisk together lightly with a hand whisk, just until combined.
  • Fit the bowl onto the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
  • Once at the correct temperature, remove carefully from heat, wipe the moisture away from the bottom of the bowl and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
  • Do not begin adding butter while the bowl is still warm.
  • Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
  • Add vanilla bean paste and coconut emulsion, continuing to beat on low speed until well combined.
  • Pipe swirls onto cupcakes and top with fresh pineapple chunks and
  • umbrellas for fun!

Notes

Sweet Tips:
To prevent the dry ingredients from blowing out of the mixer, dampen a tea towel and drape over the mixer while mixing.
 
I keep two KA mixer bowls, one dedicated for meringues. If you are working with one, use lemon juice, half a lemon or white vinegar to clean your bowl and whisk attachment prior to use.

I-Sugar-Coat-It-Blog-Signature-Green

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Malted Matcha Pistachio Popsicles {FrozenFriday14}

 Malted Matcha Pistachio Popsicles
Todays frozen treat is a combination of my favourite tea, nuts and colour - Malted Matcha Pistachio Popsicles! Or are they bars...

Seems I have more popsicles than Summer has Fridays! I make small batches to experiment when a flavour combination pops in my head. They have all been enjoyable, some have even been called amazing, but unfortunately they can't all make their way onto the blog.

Well, I guess if I posted daily they could, but then you would probably grow sick of me and let's face it, I couldn't find the time. I am already so sleep deprived, hallucinations are becoming a common part of my daily routine.
Malted Matcha Pistachio Popsicles
But, enough about me. These delicious, green bars are a delightful combination of some of my favourite things. Matcha Green Tea - I drink it often, but I've also used it in cupcakes, cheesecake, pancakes and macarons, to name a few, Pistachios - a favourite snack and macaron ingredient and, of course, green - my love affair with this colour all began with my first love, Kermit. It also spawned a life-long beef with one, Miss Piggy, but we'll save that for another post.
I found amazing tasting pistachio gelato at an italian shop and used some, along with coconut milk and malted milk powder, to create an awesomely rich, creamy, delicious base. The Matcha Green Tea provided some additional colour, along with its distinct, earthy flavour and a little vanilla bean paste sealed the deal. No sweetener required!
 
Malted matcha Pistachio Popsicles
Popsicles are ideal summer treats because they are so easy to make and these are no different. Find a mold you like and get to it! The hardest part is waiting for them to freeze.
More Malted & Matcha
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Malted Matcha Pistachio Popsicles {FrozenFriday14}

Course: Dessert
Servings: 4 popsicles
Author: I Sugar Coat It

Ingredients

  • 165 g Organic Coconut Milk ¾ cup
  • 8 g Organic Matcha Green Tea Powder ½ tbsp
  • 90 g Pistachio Gelato ¾ cup, store bought
  • 3 g Ground Pistachio ½ tbsp
  • 5 g Malted Milk Powder 1 tbsp
  • 2 g Vanilla Bean Paste ¼ tsp
  • Pistachio and melted chocolate to garnish

Instructions

  • Place all the ingredients in a blender and blend on high until combined.
  • Place the molds on a small cookie sheet and insert the popsicle sticks through the available opening.
  • Pour the mixture into each mold until flush with the inside edge of the mold.
  • Transfer to the freezer and allow to freeze overnight for best
  • results.
  • To unmold, simply flex and pull the silicone mold away from the popsicle and push the popsicle stick up through the cavity. They are ridiculously easy!
  • All that's left to do is ENJOY!

Notes

Sweet Tips:
These are best enjoyed within two days.
To prevent popsicle sticks from floating, soak them in warm water for about 30 minutes before using.
These molds seem to work best when the mixture you are using is of thicker consistency. This prevents excessive leaking from the cavity holding the popsicle stick.
Tools and Equipment Used:
Silikomart Silicone Easy Ice Cream Bar Mold (set of 2, includes 50 sticks)
Vitamix 5200 Series Blender

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Mango Ice Cream Cone Cakes & DIY Pinwheels

Looks like ice cream, but these Mango Ice Cream Cone Cakes & DIY Pinwheels are mini cone-shape mango cakes, topped with clouds of whipped cream.

Mango Ice Cream Cone Cupcakes

Mango Ice Cream Cone Cakes & DIY Pinwheels

Mango Ice Cream Cone Cakes topped with fresh whipped cream, mango glaze and sprinkles, of course. Oh, and pretty little polka dot pinwheels!

 I love a good mango! I say good because living in the cold North, they aren't always readily available and when they are, they're often disappointing. But I am a little spoiled. My early years were accompanied with an abundance of mango trees and nothing beats a juicy, ripe, freshly picked mango.

There are so many varieties to enjoy! Among them, the Ice Cream from Hawaii, Alphonso from India and Champagne (aka Ataulfo) from Mexico.
I used the latter for this recipe because of its availability, but more importantly its intensely sweet flavour and velvety texture. Because nobody wants to bite into a fibrous cake. Right!?!
Mango Ice Cream Cone Cupcakes
 I enjoyed an amazing Mango Lassi from the Sick Kids Farmer's Market the other day and I wanted to recreate the flavour in these Mango Ice Cream Cone Cakes & DIY Pinwheels. It was very subtle and I felt buttercream would only add another competing flavour, so I decided to top them with fluffy clouds of rose-infused, freshly whipped cream. Because a proper lassi isn't complete without a splash of rosewater. 😉
Mango Ice Cream Cone Cakes
To channel summer, who has been MIA for most of her season, I topped them off with a little mango glaze and colourful sprinkles. And to satisfy my inner summer child, I made polka dot pinwheels, complete with green sixlets centers. Now if that does not scream summer fun, you just may be missing the happy gene.
Mango Ice Cream Cone Cupcakes
TheseMango Ice Cream Cone Cakes & DIY Pinwheels come together quickly and easily with a deliciously tender crumb in each bite. Topped with the colourful pinwheels, they make the perfect addition to a summer-themed kids party complete with pinwheel making activities.
Here's a little Flipagram of the pinwheels in the making.
More Little Cakes With Big Taste:
 
Mango Ice Cream Cone Cakes
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Mango Ice Cream Cone Cakes & DIY Pinwheels

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 12
Author: I Sugar Coat It

Ingredients

Cake

  • 4 ripe mangoes cut into cubes
  • 14 g vanilla bean paste 2 tsp
  • 285 g coconut sugar 1 ½ cups, regular sugar can be substituted
  • 215 g coconut oil 1 cup, liquid state
  • 4 eggs room temperature
  • 298 g unbleached 3 cups, all purpose flour
  • 4 g baking soda 1 tsp
  • 5 g salt 1 tsp
  • 5 g ground cardamom 2 tsp

Whipped Cream

  • 500 ml 35% whipping cream
  • 24 g confectioner's sugar 3 tbsp
  • 9 g rose water Vanilla extract would work as well. 2 tsp, optional
  • Mango glaze and sprinkles to garnish

Instructions

  • Preheat the oven to 350ºF.
  • Arrange the silicone molds on a cookie sheet. No greasing required.
  • Puree the mango cubes in a blender or food processor until smooth. Add the vanilla bean paste, sugar, oil and eggs. Set aside.
  • In a separate bowl, sift together the flour, baking soda, salt and cardamom.
  • Fold dry ingredients into wet with a spatula until combined.
  • Use an ice cream scoop to fill the molds. Bake for 20-25 minutes on a cookie sheet on the middle rack.
  • Remove from oven and allow to cool in molds on a rack for about 10 minutes. Unmold and allow to cool completely on rack.

To make the whipped topping:

  • Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes. Remove from freezer and add whipping cream to the bowl. Sift the confectioner's sugar onto the cream and whisk until soft peaks form. Add the rose water and whisk until peaks are stable, but not overly stiff.
  • Use an ice cream scoop to top the cakes. Drizzle with mango glaze and top with sprinkles. Enjoy!

Notes

Tools & Equipment:
Blender (I use a VitaMix)
Ice Cream Cone Mold (purchased from my local grocery store)
Sweet Tips:
Coconut sugar has a coarser texture than that of granulated or brown sugar. For this recipe, I added it to the liquids to allow it to dissolve.
I always use vanilla bean paste over extract. It has a more heightened flavour and I am crazy about the little specks that appear in my baked good and drinks.
For a more stable whipped cream, add a package of Whip It to the cream when adding the sugar. This allows the whipped topping to better hold its shape longer.

 

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Grand Marnier Peach Popsicles {FrozenFriday14}

When life gives peaches, some make pies. I make Grand Marnier Peach Popsicles! Now be a peach and pop on over for a peek...
Grand Marnier Peach Popsicles

Truth be told, I would normally reach for a basket of nectarine when given the choice. This is mainly because of that fuzzy skin the peach dons. Doesn't it freak you out just a little, or is that just me? Once I get past the skin, however, it's hard not to love the juicy, sticky, golden juices they produce.

I shared on Instagram the sweet deal I scored on a basket of plump, delicious Ontario peaches. Before I could get them home, I'd given a few away to colleagues and a friend I just so happened to run into. Hmm, I now wonder whether that was a coincidence...
Grand Marnier Peach Popsicles
I am not much of a pie person and I think you know by now that I am not a big fan of cooked fruit, so the peaches that were still in my possession were destined for the blender. Pair them with a little citrus and booze and it's like licking fuzzy navels off sticks. (pause for imagery...)
With no Peach Schnapps on hand, I thought I'd try a bit of the Grand Marnier that was left over from my Orange Chocolate Mousse cake. A little honey to sweeten, a touch of orange zest and yada-yada-yada...POPS!!
Grand Marnier Peach Popsicles
These Grand Marnier Peach Popsicles are easy and oh so delicious! The kiddos would love these peach pops, minus the alcohol. Simply replace the Grand Marnier with orange juice and VOILA!!
Summer is quickly slipping away, so go get your peaches on! It's real simple!
More Fruity Suckers:
 
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Grand Marnier Peach Popsicles

Sticky, sweet and boozy popsicles. The perfect solution to over-ripened peaches.
Prep Time6 hours
Total Time6 hours
Course: Dessert
Servings: 6
Author: I Sugar Coat It

Ingredients

  • 681 g fresh peaches 5 cups, pitted
  • 118 g Grand Marnier ½ cup
  • 43 g raw honey 2 tbsp
  • 3 g orange zest 1 tsp

Instructions

  • Place the
  • peaches, Grand Marnier and honey in a blender and blend for a about 1 minute. Stir in the zest.
  • Pour the peach mixture into popsicle molds, freeze for at least 6 hours, or overnight.
  • Unmold and enjoy!
  • Sweet Tip:
  • To easily unmold popsicles, place frozen molds under warm running water and gently slide out the pops!

Notes

Tools & Equipment:
Popsicle molds (I find unmolding pospsicles from these molds very easy)
Blender (I use a Vitamix and can't say enough good things about it)

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Strawberry Almond Skillet Cake

Strawberry Almond Skillet Cake
Berries and summer go hand in hand, wouldn't you agree? They also go quite nicely with Almond Cake!

Feels like it was only yesterday I was sticky and stained from picking summer berries. Yesterday, when I went to check the schedule at one of our local farms, they had already switched to Fall Pick-Your-Own! What the what now? Just thinking of the F-word makes me light-headed and nauseous.

I love Fall, but we have not had enough sandals and summer dresses weather to start longing for light sweaters and boots. I know I keep saying this, but Summer has been a bit of a disappointment this year. I could start pontificating about the environment and global warming, but I like to serve my politics with drinks. So we'll stick to the sweet talk today.
Strawberry Almond Skillet Cake
I made this Strawberry Almond Skillet Cake for brunch, but it would do just fine as dessert. It isn't very sweet and is quick and easy to prepare. And for my gluten-sensitive friends, it just might be the thing to sate your sweet tooth.
There's something about baking in a skillet that brings me right back to the campfire. I love baking cornbread, meat and even cookies in my skillet. Preferably not at once, but I'm open to just about anything. I have baked bacon into cookies, after all!
Strawberry Almond Skillet Cake
So yes, this Strawberry Almond Skillet Cake was moist and perfectly delicious. I must confess, however, that, with a couple rare exceptions, I do not like cooked fruits. So, while others enjoyed the cake with its cooked berries, I carefully removed mine and topped it with fresh berries. The flavour from the macerated berries still lingered, which meant I could have my cake and eat it too! So, we all lived happily ever after!
More Berryliciousness:
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Strawberry Almond Skillet Cake

An easy, one-pot almond cake filled with fresh strawberries.
Course: Brunch
Servings: 1 cake
Author: I Sugar Coat It

Ingredients

Berries

  • 450 g strawberries 3 cups, hulled and halved
  • 65 g fresh orange juice 3tbsp

Cake

  • 192 g granulated sugar 1 cup
  • 7 g orange zest 1 tbsp, 1 small orange
  • 2 large eggs
  • 1 g salt ¼ tsp
  • 5 g pure vanilla 1 tsp
  • ½ teaspoon pure almond extract
  • 67 g gluten-free flour ¾ cup
  • 24 g almond flour ¼ cup
  • 2 g baking powder ½ tsp
  • 80 g coconut oil ⅜ cup, liquid
  • 43 g sliced almonds ¼ cup

Instructions

  • Preheat the oven to 350ºF.
  • Prepare the cast-iron skillet by brushing generously with coconut oil. Set aside.
  • Wash, hull and halve the berries, and dry with sheets of paper towel. Combine with the orange juice in a small bowl and set aside to macerate.
  • In a medium bowl, whisk together the sugar, orange zest and eggs using a hand whisk.
  • Add the salt, vanilla and almond extracts and continue to whisk until combined.
  • In a separate bowl, sift together the almond flour, gluten-free flour, and baking powder.
  • Use a spatula to fold the flour mixture into the egg mixture, then
  • fold in the coconut oil.
  • Pour the batter into the prepared skillet and use an offset spatula to spread the batter in the pan. Sprinkle the sliced almonds over the surface, then top with half the macerated strawberries.
  • Bake on centre rack for 25 to 28 minutes, or until the outer edges appear a light, golden colour. Remove from the oven and allow to cool completely on a cooling rack.
  • Serve with the remaining macerated strawberries, or fresh berries and a dollop of freshly whipped cream.

Notes

Tools & Equipment:
cast iron skillet
food processor
Sweet Tip:
Macerating is similar to marinating, only with fruits and is achieved by adding a little sugar or flavoured liquid (such as liquor, or in this case, juice). For a juicier, more flavourful result, allow to macerate for a longer period.
(adapted from The Law Student's Wife)

 

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Strawberry Zinfandel Sorbet {#FrozenFriday14}

Strawberry Zinfandel Sorbet with Dark Chocolate Magic Shell

Cheap wine and Ontario berries dripping with quality dark chocolate, or we'll just call it Strawberry Zinfandel Sorbet.

OK, so how is it that we are already in mid-August? How? When a friend handed me a couple tickets to The EX the other day, I had a little panic attack. The Ex is a sure sign that summer is on its way out. It feels like the summer that never really was, so any thoughts of the cooler months ahead are a little frightening.

Undecided weather aside, the berries and veggies have been plentiful and sweet. I love visiting the Farmers' Markets in and around the city. Fresh Wednesdays at Nathan Phillips Square is just a quick walk away and comes complete with live entertainment. Makes for a perfect lunch break!
Strawberry Zinfandel Sorbet
A couple weeks ago, a visit to the market and a slight breakdown in communication between the mister and me, led to a kitchen filled with more strawberries than we could enjoy while still fresh. Some made their way into smoothies, cupcakes, buttercream, freezer bags and this sorbet.
Paired with a little yogurt, a touch of citrus and a generous serving of wine, this Strawberry Zinfandel Sorbet was born. And since strawberries and chocolate are totally long-time BFFs, a reunion outside of Valentine's Day was in order.
Strawberry Zinfandel Sorbet with Dark Chocolate Magic Shell
A couple test batches were made without the yogurt and although good, I wasn't crazy about the texture, so those were enjoyed via straws before this frozen batch came about. The yogurt, although it lightened the colour a little more than I would have liked, gave the sorbet a slightly smooth texture, while the Zinfandel added just the right amount of sweet/tart adult flavouring, without causing issues with freezing. A nice complement to the already sweet berries.
 Strawberry Zinfandel Sorbet
I liked it without any added sugar, but if your preference is a little sweeter, a bit of honey or sugar should do the trick. You can add that to the berries before pureeing.
Cool & Boozy:
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Strawberry Zinfandel Sorbet with Chocolate Magic Shell

A berry, cool, boozy sorbet topped with dark chocolate!
Prep Time7 hours
Total Time7 hours
Course: Dessert
Servings: 6
Author: I Sugar Coat It

Ingredients

Sorbet

  • 760 g strawberries 5 cups,
  • fresh or frozen
  • 60 g Greek yogurt ½ cup, plain
  • Strawberry White Zinfandel
  • 30 g lime juice 2 tbsp
  • 2 g lime zest ½ tsp
  • honey to taste optional

Magic Shell

  • 180 g dark 1 cup, I use Callebaut, semi-sweet chocolate chips
  • 27 g coconut oil 2 tbsp, I use Nutiva
  • Sprinkles optional

Instructions

  • Place hulled strawberries in a blender or food processor and blend until pureed.
  • Add yogurt, lime juice, zest (and honey) and continue to blend for a few more seconds.
  • Add the Zinfandel and pulse a couple times.
  • Pour into a freezer-safe ceramic or metal dish and chill for 6-12 hours.
  • Use an ice-cream scoop to serve.

To make the magic shell:

  • Place the chocolate callets in a microwave safe dish. I used a flexible silicone measuring cup for easy pouring.
  • Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
  • Scoop sorbet into bowls and pour chocolate over the sorbet.
  • The shell forms instantly and is best enjoyed immediately.
  • Add some fun and colourful sprinkles and enjoy!

Notes

Tools & Equipment:
Blender or Food Processor Ice-Cream Scoop