recipe: homemade hot dog buns

Homemade Hot Dog Buns

(Makes 10)

What food epitomizes summer more than a delicious hot dog? There may be other great contenders, but when I think of warm weather and the outdoors, I always think of BBQs, picnics, and of course, hot dogs. So why not up your game and make your own hot dog buns? It is relatively simple and the end result is only that much more delectable.

Ingredients:

2 tsp active dry yeast
1 cup warm water
3 tbsp sugar
1 tsp salt

1 large egg
1/4 cup butter + more to brush buns, melted
3 1/2 cups all-purpose flour

Oil (any kind), to grease

Steps:

1. In a large bowl, combine the yeast, water, and sugar. Stir, cover with a tea towel, and let sit until frothy- about 15 minutes.

2. Add the salt, egg, butter, and flour. Mix until well-combined. Transfer to a floured surface and knead for 5-8 minutes. Then grease a medium bowl and place the dough inside, coating it with the oil. Cover with a tea towel and leave in a warm spot for 1 hour.

3. Punch down the dough. Place on a floured surface and form into a log. Cut into 10 equal pieces. Roll out each piece until it resembles a hot dog bun (about 6” long). Put the buns on a greased baking sheet. Cut a slit down the middle of each bun. Cover again and let rise for 30 minutes.

4. Preheat oven to 375°F. Bake the buns for approximately 20 minutes. Once browned, remove and brush with butter. Let cool before serving! 

Note: You can substitute a bit of the all-purpose flour for whole wheat flour, like I did. I always prefer to do a combination of the flours, so I switched 1 cup out for whole wheat. Feel free to substitute as much as you would like, or none at all!

Emory

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recipe: vegan dill pickle soup

Apparently Dill Pickle soup is suddenly sweeping the nation. When I first heard about it, I must admit that I was a little taken aback. I thought, that doesn’t sound good. Then I looked it up online. It looked a little better, but still not something that I wanted to eat. So I had no other choice but to make it! But rather than filling it with sour cream (an ingredient that I despise), I decided to make it me-friendly; which is vegan. I also decided to blend it, because in my opinion, it wasn’t as good or creamy when it wasn’t blended. 

So after all of those changes, how did it taste? Pretty darn good! But try it for yourself. 

Vegan Dill Pickle Soup

Ingredients:

2 cloves garlic, peeled and chopped
2 tbsp oil, any kind
3 tbsp vegan butter (or regular if you’re not making it vegan)
1/2 yellow onion, chopped
6 cups chicken broth
2 cups almond milk (or regular milk)
1 cup dill pickle juice
6 large potatoes (red or yellow), felled and chopped
2 cups carrots, diced
1 1/2 cups dill pickles, diced
1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp chilli powder

Steps:

1. In a large pot, heat the oil over medium. Throw in the garlic. Meanwhile, add the butter. Prepare the onion and throw it in as well. Continue to cook for a few minutes, then add the chicken broth, milk, and pickle juice. Prepare the potatoes, carrots, and pickles and add them as well. Cook over medium heat for approximately 20 minutes or until vegetables have softened. Remove from heat.

2. In a food processor or blender, blend the soup completely. Then return to the pot and add the dill, pepper, and chilli powder. Mix well. Serve when it’s still warm, or refrigerate for up to 3 days and reheat as needed. Finally, enjoy! This soup is kind of a big dill. ;-)

Emory

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recipe: braided easter bread

Traditionally, Easter bread is a sweetened loaf that has been served for many centuries. This one in particular is modified from a traditional Italian loaf. After combining a few recipes that I found online, I made this loaf twice and settled on the one where I had the best results. I altered the steps, added and took away some ingredients, and didn’t add dyed eggs to it. It is a soft and sweet loaf that can really be served anytime during the year! It is paired best with light or sweet toppings (such as butter or jam).

Braided Easter Bread

Ingredients:

2/3 cup granulated sugar
1 1/2 tbsp active dry yeast
1 1/2 cup warm milk
1/2 cup butter, plus more to grease
1 tsp salt
1 tsp vinegar
2 large eggs
1 tsp vanilla
6 cups all-purpose flour

Steps:

1. In a large bowl, combine the sugar, yeast, and warm milk. Mix and cover with a damp tea towel for 15 minutes. Mixture should be bubbly.

2. Add warm butter, salt, vinegar, eggs, and vanilla. Beat over medium for 1 minute. Add flour 1 cup at a time. Use approximately 6 cups or until dough is slightly firm and no longer sticky to the touch. Move to a floured surface and knead by hand for 5 minutes. Transfer to a greased bowl, cover with a damp tea towel, and let rise for 1 hour.

3. Punch down the dough. Separate into three and let stand on a floured surface. Roll out each one into a rope 1” thick. Put each rope side by side, and pinch the top ends together. Gently braid, then form into a ring.

4. Preheat oven to 400°F. Grease a cookie sheet or 8” cake pan and gently place the ring on top. Butter the ring, then cover with a tea towel and let rise for 30 minutes.

5. Place ring in oven and bake for 25 minutes, or until golden brown. Remove and brush with more butter. Let cool slightly before serving. Can be stored in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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recipe: checkered cookies

This recipe was largely inspired by the Checkerboard Cookies found in the recipe book “Fika.” The recipes in it are so simple, delicate, and tasty, I thought that using one to serve at Easter (and beyond) would be a nice treat. 

Checkered Cookies

Makes 2 dozen

Ingredients:

1 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 tsp lemon juice
2 cups all-purpose flour
2 tbsp unsweetened cocoa powder

Steps:

1. In a medium bowl, combine the butter, sugar, vanilla extract, lemon juice, and flour. Mix well and form into a soft dough.

2. Separate into two pieces, placing one in another bowl. Sprinkle cocoa powder over one half of the dough. Mix well.

3. Divide the light and dark doughs into two pieces each- making four in total. Form each piece into a log approximately 1 inch in diameter. Carefully place one light log next to a dark one. Then place one dark log on top of a light one, and the remaining light log on top of the dark one. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove dough from fridge and wrap and cut into approximately 24 equal pieces. Put cookies onto a non-stick cookie sheet and bake for 10 minutes. Let cool before removing from sheet.

Emory

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recipe: carrot dill soup

I originally made a similar recipe years ago when I was working at a cafe and the chef was known for his amazing Carrot Soup. Then when I was needing a Easter-inspired recipe for the magazine that I write for, I thought what food is more fitting than carrots? I just had to recreate this soup, this time with a vegan twist.

This recipe is dairy-free, but it doesn’t have to be! Simply substitute milk products for the almond milk. It is an easy and versatile soup.

Carrot Dill Soup

Ingredients:

4 tbsp oil, any kind
3 cloves garlic, chopped
1/2 yellow onion, chopped
8 large carrots, peeled and chopped
3 1/2 cups vegetable stock
1 cup almond milk
2 tbsp fresh dill (or 2 tsp dried dill)

Steps:

1. In a large pot, heat oil over medium. Add garlic and onions, and cook for 5 minutes or so. Meanwhile, prepare the carrots. Throw them in as well. Finally, add the vegetable stock, almond milk, and dill to the pot. Continue to cook over medium heat for another 25-30 minutes.

2. Once the vegetables are cooked through, remove from heat and let cool slightly. Blend the soup in a food processor or blender. Serve immediately as is, or top with sour cream and dill. Can be refrigerated up to a few days or frozen up to 3 months.

Emory

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

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