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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we bought an acreage

Almost five years ago to the day (though it feels much longer), we began our search for an acreage home. Having grown up on a few acreages, and my husband on a farm, we have always felt drawn to a more rural lifestyle. We started out by going north of our current city. I published my first post about our hunt here.

Since then, we have pursued homes in every possible direction. We must have looked at between thirty to fifty properties- small acreages with nicer houses, big acreages with smaller houses, nice yards, hideous yards, newer homes, older homes, ones less than ten minutes from the city, ones more than an hour from city limits, and so on. Years went by and we could not find an acreage that ticked most of our boxes. We also went through quite a few realtors during that process. In the meantime, we sold our place in the city, purchased an empty lot at a lake where we built a home, temporarily moved onto my parent’s acreage, sold the house at the lake, and returned to the city. All within the last five years. Now, I can finally say that our quest is over. We bought an acreage!

As life and luck would have it, we ended up settling on a place a few minutes from where we began searching- north of the city. While it does not have as much land as we originally wanted, it is newer and in better condition than most of the properties that we have looked at over the years. It is also completely fenced with a large garage and a finished basement (the latter of which we have never had the pleasure of owning). There are so many other positives about this home, many of which I plan to discuss in the coming months. There are also a few negatives of course, as no home is perfect. However, for right now, it is the best and most wonderful fit for our family.

I am just so thankful and grateful to God for answering my prayers, and to my husband for working hard and being able to afford this place, and putting up with my restless nature. It has been an eventful and long five years, but now I can finally say that we are home.

Emory

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remy is three

You guys. Remy turns three years old today. Three!!

I feel like this past year went the quickest of all since she was born. Geoff was still living in a different city at the beginning of last year. Then in February, she turned two, and little did I know that I was already two weeks pregnant. Shortly thereafter we found out, and so we filled the year with finalizing renovations on our home, cherishing the pregnancy, and relishing in our last year of having her as an only child.

Over this last year, Remy has gone from barely talking to barely staying quiet. She is now potty trained, can count to fifty (forwards and backwards), knows how to spell her name, can draw faces and recognizable shapes, gets dressed by herself, and helps out with everything related to Wilder. She is still fiercely shy around adults that she does not know, but loves all children of all ages. I would say that this was the year that she grew up.

We love our little goose more than anything. She is certainly not perfect, but she is a sweet, kind, and stubborn little girl who is turning into a beautiful soul. I am sad to let go of two, but am excited for her to turn three and all that it will bring.

Keep growing, my darling. Happy birthday. I love you!

Mama

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three months old

Our beautiful baby Wilder turned three months old a few days ago.

Last month, I shared on Instagram that he loves his sister, car seat, baths, holding his head up, playing peek-a-boo, and his sister. Lately, he is also really loving his play gym that we bought from IKEA. He can hold onto toys and bring them to his mouth to chew on, and loves to talk when he is happy and content. He also thinks it is hilarious when you stick out your tongue.

Wilder weighs around 14 pounds and is mostly in 3-6 month clothing. His hair is turning from dark brown to blonde, and he has the curliest eyelashes. He is such a smiley, happy, easy, sweet, and loving boy.

We love our rainbow baby so much! Happy three months, mister.

Emory

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recipe: vegan salted peanut butter chocolate cake

In the past, I have shared quite a number of vegan recipes. This is due largely to the magazine that I write for requesting them. Also, while not a strictly vegan or vegetarian household (although I once was for over three years), we tend to try to eat healthier when it comes to sweets and savoury meals.

That said, now that I am breastfeeding again, I am on a dairy-free, egg-free, caffeine-free, and spice-free diet. This means that I have no choice but to divulge in vegan desserts. I couldn’t mind any less, because they are truly just as delicious as treats that are loaded with eggs and dairy. Case in point, this salty cake. Yum!

Vegan Salted Peanut Butter Chocolate Cake

Ingredients:

dairy-free butter, to grease
2 cups unbleached all-purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder, unsweetened
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ⅓ cup almond milk, unsweetened
¾ cup peanut butter
½ cup canola oil
1 tbsp vanilla extract
1 cup unsalted peanuts
1 tbsp sea salt

Steps:

1. Preheat oven to 350°F. Grease an oblong baking dish with dairy-free butter.

2. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk until well combined.

3. In a large bowl, combine almond milk, peanut butter, canola oil, and vanilla extract. Then fold in dry ingredients. Once thoroughly mixed, add peanuts and stir into batter.

4. Pour mixture into the baking dish. Top with sea salt and place in oven for approximately 35-40 minutes, or until a toothpick comes out clean. Let cool before cutting into pieces. Cover any leftovers and place in fridge until gone!

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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