recipe: simple, spooky dirt cups

Makes 1 dozen

Ingredients:

(For the cookie cups)
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla
1 large egg
1/4 tsp salt

(For the filling and topping)
2 Instant Pudding Cups
1/2 cup milk or dark chocolate bar, grated
12 gummy worms

Steps:

1. For the cookie cups: Preheat oven to 350°F. Grease 12 muffin cups and set aside. Cream butter and sugar together in a medium or large bowl until fluffy. Then add vanilla and egg and mix well. Next add flour, cocoa, and salt and stir until well-combined.

2. Remove batter from bowl and divide into 12 balls. Press down the balls into the muffin cups ensuring that they fully cover the bottom and halfway up the sides. Place in oven and bake for 10 minutes. Remove from oven, let cool, then remove them from tray.

3. For the filling: Fill each cup with equal amounts of pudding. Insert worm into cup and top with grated chocolate. Keep cool until ready to serve these spooky treats.

Emory

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recipe: halloween fries in aioli sauce

My husband and I have been in love with sweet potato fries for over one decade- ever since our days of dating. We would often go to a restaurant for our dates and one or both of us more often than not ordered a side of these delicious fries with our meal. When we got married, our dates were less frequent and once we had children, well they became yearly instead of weekly. Thus, we started making sweet potato fries at home.

There are several different recipes for them, but they all basically include the same ingredients. One sweet potato, then oil, salt, and garlic. That’s it! They cook faster than homemade fries made from regular potatoes and are hard to mess up so long as you slice them thinly and cook over a high heat.

Serve with aioli sauce to elevate their flavour! It only takes a few minutes to prepare and it tastes amazing!

Halloween Fries in Aioli Sauce

Ingredients:

(For the fries)
1/4 cup oil (any kind)
1 large sweet potato
Salt
Pepper
Garlic powder

(For the sauce)
3/4 cup mayonnaise
2 cloves garlic, minced
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper 

Steps:

1. Preheat oven to 425°F. Pour the oil onto a large cookie sheet. (If not using non-stick, you also may want to line with parchment paper as well.) Cut sweet potato in half, and begin to thinly slice using a large knife. Place fries onto cookie sheet and coat evenly with salt, pepper, and garlic powder.

2. Place in oven and bake for approximately 30 minutes or until fries start to crisp. (They may require more or less time depending on your oven.) 

3. Prepare the sauce. Add all ingredients one by one into a measuring cup. Stir well, and place in fridge until fries have baked.

4. Once fries are done, remove them from the oven. Then serve still warm with the chilled aioli sauce. Hope you love them as much as we do!

Emory

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recipe: orange and cardamom muffins

These warm and spicy muffins are a perfect treat to have on a cool fall day. The flavours as well as the orange and black colouring are also matched for the season!

Orange and Cardamom Muffins

(Makes 1.5 dozen)

Ingredients:

2 1/4 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cardamom
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter (plus more to grease), room temperature
2 large eggs
1 tsp vanilla extract
1 zest of orange
1/3 cup orange juice
1 cup chocolate chips

Steps:

1. Preheat oven to 350°F. Butter 16 muffin cups. In a medium bowl, combine flour, baking powder, baking soda, salt, and cardamom. Mix well. Set aside.

2. In a large bowl, add the sugar and butter and whisk for a few minutes until fluffy. Next add the eggs, vanilla, orange zest, orange juice, and chocolate chips. Stir until just combined and lump-free.

3. Drop batter evenly into muffin tins. Put in oven and bake for about 18 minutes or until a toothpick comes out clean. Remove and enjoy!

Emory

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recipe: strawberry rhubarb buckle

Quick Strawberry Rhubarb Buckle

Ingredients:

(For the filling)
1 1/2 cups strawberries, diced
1 1/2 cups rhubarb, diced
1/2 cup granulated sugar
1 tbsp lemon juice
3 tbsp water
4 tbsp all-purpose flour

(For the cake)
1/2 cup butter plus more to grease, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk, any kind
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

(For the topping)
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup unsalted butter

Steps:

1. Prepare the filling. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, and flour. Bring to a boil over medium heat, then reduce to low and cook for another 2 minutes. Set aside.

2. In a large bowl, beat the butter and sugar over low speed until fluffy. Add the eggs, vanilla, and milk and continue to beat for 2 minutes. Next stir in the flour, baking powder, and salt until well-combined.

3. Preheat oven to 350°F. Grease a 8” or 9” inch cake pan with butter. Then pour 2/3 of the batter into the pan. Top with the filling. Add the remaining 1/3 of the batter. Set aside.

4. In a medium bowl, mix the brown sugar, flour, cinnamon, and butter together by fork or by hand. Once it’s a nice mixture, sprinkle it onto the cake. Place in the oven and bake for approximately 40 minutes or until a toothpick comes out clean. Let cool before slicing into!

Emory

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recipe: best baked mac n cheese

I first used this recipe when I was in need of a meat-free meal that would be big and delicious enough to feed my family. There are so many recipes out there claiming to be “the best” and while I haven’t tried them all, I feel as if this is one of the great ones! It has been slightly modified from Emma’s recipe on her website A Beautiful Mess. Feel free to try it out for yourselves!

ABM’s Best Baked Macaroni and Cheese

Ingredients:

2 cups macaroni noodles, cooked
5 tbsp butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 cup milk
1 cup vegetable stock
2 cups cheese (any kind), shredded
Salt
Pepper
1 cup breadcrumbs
1/3 cup green onion, chopped

Steps:

1. Prepare large pot with water and salt for boiling the noodles. Cook, strain, and set aside.

2. Preheat oven to 350°F. Using the same pot, add the butter and garlic and cook over medium heat for a couple of minutes. Add the flour and continue to cook for another few minutes. Then add the stock and milk. Whisk. Next incorporate 1 1/2 cups of the cheese until it melts. Finally, add the noodles back in, turn off the heat, add salt and pepper to taste, and mix well.

3. Pour the macaroni and cheese into an oblong baking dish. Top with the remaining cheese, breadcrumbs, and green onion. Cover with foil and place in the oven for 20 minutes. Then remove foil and continue to bake for another 10 minutes. Remove and enjoy!

Emory

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