recipe: white apple cinnamon loaf

White Apple Cinnamon Loaf

Ingredients:

⅓ cup brown sugar
⅔ cup white sugar
½ cup butter, room temperature
1 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ tsp baking powder
½ cup milk
1 large apple, peeled and chopped
butter to grease

Steps:

1. Preheat oven to 350°F. Prepare a greased loaf pan.

2. Add brown sugar, white sugar, butter, cinnamon, eggs, and vanilla extract in a large bowl. Beat with an electric mixer for 2 minutes. Set aside.

3. In a medium bowl, combine flour and baking powder. Fold ingredients into wet mixture. Add milk.

4. Pour half the batter into the loaf pan. Add half the apples. Pour the remaining mixture over top then add the remaining apples, pressing down gently so they are not completely exposed. Bake in the oven for 1 hour. Cool completely before removing from loaf pan and cutting into slices.

For added sweetness, you can spread a layer of icing on this loaf. Make from scratch using icing sugar in order to control its consistency!

Emory

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one year old!

This week has been one of deep reflection for me. On Friday November 15, our Wild One will be one year old! This has been one of the fastest and happiest years of my life.

Geoffrey and I had always planned on naming our son Wilder, even years before I became pregnant for the first time. In 2016 came Remy, then our second baby Rowen who I lost in 2017, and finally, Wilder in 2018.

Wilder was and is our rainbow baby. He brought us great hope when we felt lost and sad.

He has been the sweetest, loveliest, and most easy-going baby from the start. I remember being pregnant and at the end of each day I would jump up and down and shake my belly in order to get some type of movement. He was just always so content in there and hardly ever moved around. The only thing that he would seem to move for was the sound of Remy’s voice. He would start dancing whenever she was being particularly loud! I was therefore certain that they would have a strong bond once he was born. That has definitely been the case! These two are as tight as can be.

Because he was so calm in my uterus, I questioned whether or not we should name him Wilder (if he turned out to be a boy) almost the entire time that I was pregnant. That is, until he was born. It was such a wild birth that everyone who met him afterwards said that he had already lived up to his name. After that, I never doubted our choice again.

Wilder is sweet and calm but with an adventurous side. He loves climbing and isn’t afraid to explore any furniture or object that stands in his way. He loves everyone and enjoys waving to and playing peekaboo with strangers. He can out-wave anyone!

He babbles constantly, says a few words, crawls, stands unassisted (!!), walks by only holding onto one of our hands and by pushing anything that moves across the house, loves to people watch, is sensitive, is a pretty good sleeper, still breastfeeds, and still has no teeth! I don’t know what will come first at this point- walking or teeth. He’s pretty close to both, I think.

Anytime I feel sad about him getting older I have to remember that it is a good thing. He is happy, healthy, and thriving. It is only natural that he will keep growing! This is also such a special time in my life- being pregnant and having children. I almost feel like my life is a fairy-tale. Once this phase is over, I will never again get to experience anything even remotely similar. Thus I am trying to soak in every moment that is humanly possible!

I am writing this post on November 10, 2019. On this exact date in 2017, when my niece was getting baptized, I found out that I was pregnant with our second child. While this time of year is one for rejoicing, I can’t help but feel a bit of sadness around our baby that I never came to know or hold. Remembrance Day alone is one for sombreness and reflection, and I will certainly be doing a lot of that during this week- for many reasons. We are blessed to live where we do and lead the life that we have. Sadness aside, I am truly thankful as well.

I wanted to include a prayer for Remembrance Day that was in our church bulletin:

Loving God,
Have mercy on your people,
And open our hearts to peace and love.
Reward all who have died for the country,
And grant that Canada
And all nations
May continue to work
For peace and justice.
Bless us in your service,
And help us to follow Jesus Christ,
Who is our Saviour and our Lord
Forever and ever.
Amen

If you are still reading this, thank you for joining me in my pregnancy journey and Wilder’s first year of his life! Also, for following me through all these trains of thought, trips down memory lane, and emotions. Here are a few pictures that I wanted to include because I have never shared them on my blog (or social media). Gosh, how my darling son has grown.

We will be celebrating Wilder this Saturday with the few family members that love him and have been in his life since the beginning.

Have a lovely lovely lovely week, everyone!

Emory

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recipe: spicy squash soup

I was recently given a spaghetti squash from my mother-in-law. A staple in the grocery stores during the fall and winter months, I have always dreamed about cooking with squash, but have not made anything with one before. Admittedly, I didn’t even know that I had a spaghetti squash in my hand until I Googled “different types of squash.”

Assuming that it had a naturally rich and smooth taste, I immediately envisioned a creamy soup sprinkled with green herbs. After clearing my original search, I then typed “squash soup” into Google. Most of the results were for butternut squash (which is probably what you should have used in this recipe), but not wanting to leave our acreage and drive to the store just for another variety of what I already possessed, I decided to substitute it with spaghetti squash.

(I also changed the amounts of vegetables and added my own spices as not to copy any recipe verbatim. If you are an adventurous cook like I am, feel free to do the same and rather use this as a general guide.)

Finally, I Googled “how to properly cut a squash.” If you are planning on making this recipe and are not buying pre-cut pieces of squash, be sure that you cut and remove everything properly before adding it to the slow cooker. Good luck!

Spicy Squash Soup

Serves 8

Ingredients: 

8 cups squash (any), peeled and cubed
1 onion (any), chopped
2 large carrots, peeled and chopped
4 cloves garlic, minced
5 sprigs thyme
2 ½ cups vegetable broth
1 tsp salt
1 tsp dill
¼ tsp pepper
¼ tsp chili powder
heavy table cream
parsley, chopped

Steps:

1. Combine squash, onion, carrots, garlic, thyme, broth, salt, dill, pepper, and chili powder into a slow cooker. Cook on low for 6-8 hours, or until vegetables are tender.

2. Remove sprigs then put soup in blender. Blend until smooth. Add cream prior to serving and top each bowl with parsley. Best served with bread.

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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