recipe: strawberry crumb muffins

Strawberry Crumb Muffins
(Makes 1 dozen large muffins, or 1.5 dozen medium muffins)

A three-part recipe that is a little more time consuming than your average muffin, it is the perfect addition to any summer (or fall) outing or get-together. They are moist and sweet (but not overly), and can be enjoyed by children and adults alike. That’s a win in my book!

Ingredients: 

For the topping
½ cup granulated sugar

½ cup all-purpose flour
1 tsp cinnamon
4 tbsp butter, room temperature

For the muffins
3 cups all-purpose flour

2 tsp baking powder
½ tsp cinnamon
½ tsp salt
6 tbsp butter, room temperature
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup milk
2 cups strawberries, chopped

For the icing
(depending on how thick you would like it- this is quite thin)
1 ¼ cup powdered sugar

1 tbsp butter
2 tbsp milk
¾ tsp vanilla extract

Steps:

1. For the topping- combine all four ingredients in a medium-sized bowl. Mix until consistency is very breakable. Set aside.

2. For the muffins- preheat oven to 400°F. Add flour, baking powder, cinnamon, and salt into a medium bowl. Mix well.

3. In a large bowl, combine the butter, sugar, eggs, vanilla extract, and milk. Then gently fold in the dry flour ingredients. Finally, add the strawberries and stir until just combined.

4. Divide the batter among 12 (or 18) well-greased muffin cups. Then top each one with the crumb topping. Bake for approximately 20 minutes or until evenly cooked through. Let cool before transferring to a rack.

5. For the icing- combine all ingredients and mix until the icing is as thick as you would like it. (The runnier the glaze, the easier it is to drizzle!) Then spread over each cooled muffin.

The muffins should be eaten soon after baking. Store them in a fridge in an airtight container up to 5 days. Can be frozen, thawed, and eaten as well!

Emory

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recipe: chocolate chip & dried-up grape cookies

Since moving out here, I have gotten into the habit of baking something with Remy usually every second day. After waking up and tackling the leftover dishes, we generally find a recipe to bake before heading out for our morning walk. Remy always requests it and I find that it is such a learning and bonding moment with your child. Aside from licking the bowl, I never remember baking with my own mum. If we did, then I wish that I still had those memories!

This particular morning I had set out to make basic chocolate chip cookies. However, I only had 1 cup of chocolate chips (you needed 2), and so I improvised by adding raisins. Or “dried-up grapes” as Remy called them. Since I already wasn’t following the recipe, I decided to cut the all-purpose flour with pastry flour that I had laying around. I wanted to see how it would alter the cookies. I also reduced the number of eggs and added a bit of canola oil. I’m not an experienced enough baker to see exactly what those changes did, but the cookies turned out really “yummy” so I just thought that I would copy down the recipe verbatim!

This is a departure from my regular vegan recipes. Let me know if you try it, and any other changes you might have!

Chocolate Chip & Dried-Up Grape Cookies

Ingredients:

3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter
1 egg
1 tsp vanilla extract
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup cake and pastry flour
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 375°F. In a large bowl, cream together the butter and sugar. Then add the egg, vanilla, and canola oil. Stir in the flour, baking soda, and salt. Mix well. Lastly, add the raisins and chocolate chips.

2. Using a tablespooon, grab a spoonful of cookie dough and place in the palm of your hand. Roll into a ball, and drop onto an ungreased pan. Bake for 8 minutes for softer cookies, and 10 for crispier ones.

Emory

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recipe: egg- and dairy-free dinner rolls

To my vegan friends- these dinner rolls are a great alternative to buns that may contain eggs or dairy. They are fluffy, delicious, and look exactly like regular dinner rolls. Be sure to make them if you are searching for a vegan recipe, or if you are curious to see just how amazing they taste.

Egg- and Dairy-Free Dinner Rolls

Ingredients:

2 cups unbleached all-purpose flour
2 tsp quick rise yeast
2 tbsp white sugar
½ tsp salt
½ cup unsweetened almond milk
¼ cup water
2 tbsp vegan butter

Steps:

1. Combine 1 cup of flour with yeast, sugar, and salt in a large bowl.

2. Put almond milk, water, and butter in a microwave-safe bowl, and heat up until warm. Remove and add wet ingredients to dry ones. Mix until well combined.

3. Slowly add the remaining amount of flour, beating mixture until dough is soft. (You might have to alter the amount, depending on consistency.) Place dough onto floured surface, and knead for a few minutes. Then put into a bowl and cover with a towel. Set aside for at least 10 minutes.

4. Remove dough from bowl and cut into 12 equal pieces. Shape into balls and place into round or square greased baking dish. Cover again with a towel and let rest for 45 minutes.

5. Preheat oven to 375°F. Bake for approximately 20 minutes, or until tops are golden brown. Take out of oven, and brush with vegan butter. Eat when your heart desires!

Emory

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recipe: vegan easter cookies

Ingredients:

½ cup dairy free butter, room temperature
½ cup white sugar
4 tbsp almond milk
½ tsp vanilla extract
1 ½ cups unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
sprinkles

Steps:

1. In a large bowl, cream together butter, sugar, almond milk, and vanilla extract.

2. In a separate bowl, whisk flour, baking powder, and salt together.

3. Add dry ingredients to wet ingredients. Stir until well combined, then refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove cookie dough from fridge and roll onto floured surface no more than ½” thick. Using any shape of cookie cutter, cut and place onto large cookie sheet. Top with sprinkles. Bake for 8-10 minutes then remove from oven. Let them cool down before eating. Happy Easter!

Emory

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recipe: rustic coconut buns

Makes 12

Ingredients:

Bread dough
1 cup milk, room temperature

⅔ cup cream, room temperature
1 large egg, room temperature
3 ½ cups all-purpose flour
1 cup cake flour
⅓ cup white sugar
1 tbsp active dry yeast
1 ½ tsp salt

Filling
6 tbsp butter, room temperature

3 tbsp white sugar
3 tbsp cake flour
¼ cup coconut milk, hardened (at top/bottom of can)
½ cup unsweetened coconut flakes

Topping
2 tbsp white sugar

2 tbsp hot water

Steps:

1. Combine all bread dough ingredients in order into a large bowl. Mix well. Transfer dough onto floured surface. Knead until smooth. Put dough into clean bowl and cover with a towel for 1 hour. Bread should rise to 1.5 times its size.

2. Prepare filling in meantime. Combine all ingredients in order and set aside until dough is ready.

3. When dough has proofed, remove from bowl and place onto floured surface. Knead for 5 minutes then cut into 12 equal pieces. Flatten each piece with the palm of your hand and spread filling evenly onto each surface. Then roll into a cigar shape, finishing by tucking the ends under.

4. Place buns onto a greased baking sheet and cover with a towel. Let rise for approximately 1 hour.

5. Preheat oven to 350°F. Prepare topping. Put buns into oven and bake for 20-25 minutes or until golden brown. Remove and brush with sugar topping. They are ready to eat once cool.

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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