recipe: strawberry rhubarb tarts

I will be the first to admit that I have not made many pies or tarts in my life. In fact, I have only ever used this one pie recipe, and that it because it does not call for shortening. Shortening is just something that I have never bought or thought about buying. I know that this recipe works and it tastes amazing, hence why I keep reusing it.

That said, you can either follow it or you may use your own favourite pie/tart recipe! Or, you can buy pre-packaged shells. As long as you end up with tarts, you can move onto the next step. The filling!

I don’t know if there is a better pairing with rhubarb than strawberries. Together, they are like peanut butter and jelly. One is tart, one is sweet, both are red and delicious. This is the most fitting dessert for Canada or Independence Day. Enjoy, friends.

Strawberry Rhubarb Tarts

Makes 12

Ingredients:

For the crust:
3 cups all-purpose flour
1 tsp salt
1/3 cup coconut oil, room temperature
1/3 cup butter or margarine, cold
1/2 cup cold water (approximately)

For the filling:
1/2 cup all-purpose flour
1 1/2 cup granulated sugar
Dash of salt
2 cups rhubarb, diced
2 cups strawberries, diced
2 tbsp butter or margarine

Steps:

1. Preheat oven to 400°F. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter or margarine. Mix well. Then add water. The dough should form a crumbly ball. (Add flour or water accordingly.)

2. Transfer dough to floured surface. Form it into a flat, round patty with a rolling pin. Using a large mug or anything that will make a circular shape, cut 12 circles. Place each one in a non-stick muffin pan, pushing down the dough as you do so. Trim away any excess dough.

3. For the filling- Dice the rhubarb and strawberries and cook in water until softened. Drain the water. Combine flour, sugar, and salt in a bowl. Add the fruit and mix well.

4. Fill each tart with the filling. Dot with butter or margarine. Bake in oven for approximately 30 minutes or until tarts are golden brown. Sprinkle with sugar, and serve warm with either whipped cream, ice cream, or just by themselves!

Emory

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recipe: braided cinnamon swirl loaf

I have to admit that I made this recipe pre-pandemic. I used two different types of flour and sugar, as well as yeast. I am going to hold off making it again until I have enough of those ingredients in my pantry. However, if you have them now, please indulge in this deliciously moist and sweet loaf. You will not regret it!

Braided Cinnamon Swirl Loaf

Ingredients:

For the dough:
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 tsp salt
2 tsp active dry yeast
1/4 cup canola oil
3/4 cup warm water
1 large egg
oil, to grease pan

For the filling:
1 cup brown sugar
2 tsp ground cinnamon
1/3 cup melted butter

Steps:

1. Combine the flour, sugar, salt, and active dry yeast in a large bowl. Mix well.

2. In a medium bowl, beat the oil, water, and egg. Then pour the wet ingredients into the dry ingredients. Mix with a spatula until well-combined. A soft dough should be formed. Transfer the dough to a floured surface. Knead for 5 minutes, adding more flour if dough is sticky. Grease a medium bowl with oil and place the dough inside, covering with a towel and letting rest for 10 minutes. Meanwhile, prepare the filling.

3. Using the same floured surface, remove the dough from the bowl. Flour a rolling pin and roll out the dough to an 11”x17” rectangle. Spread the filling evenly onto the dough. Starting at the widest end, roll the dough into a long log. Cut the log in half and pinch one of their ends together. Gently braid a few times. Set inside a greased loaf pan, cover, and let rise for 90 minutes.

4. Preheat the oven to 350°F. Put the loaf inside and bake for 30-35 minutes or until golden brown. Remove and let cool slightly before taking it out of the pan. Store in an airtight container, bag, or bread box at room temperature.

Emory

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recipe: easter ricotta pie

Easter Ricotta Pie

Ingredients:

(For the pie crust)
1 ½ cup all-purpose flour
½ tsp salt
¼ cup coconut oil
⅛ cup butter, cold
10 tbsp cold water (approximately)

(For the filling)
2 cups ricotta cheese
4 large eggs
⅓ cup granulated sugar
1 tsp lemon zest
Squeeze of lemon juice

Steps:

1. Preheat oven to 350°F. 1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.)

2. Transfer dough to floured surface. Using a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges.

3. For the filling- combine all ingredients into a large bowl. Mix well. Then pour filling evenly onto prepared crust. Bake in oven for 45-50 minutes or until surface of pie feels firm to the touch.

4. Remove and let cool. Refrigerate until ready to serve. Top with powdered sugar or whipped cream if so desired!

Emory

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recipe: best chocolate chip muffins

Best Chocolate Chip Muffins

Makes 2 dozen

Ingredients:

2 ¼ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs

1 tbsp vanilla extract
¾ cup milk
1 tsp lemon juice
1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 400°F. Line muffin trays with 24 cupcake liners. In a medium bowl, add flour, baking powder, baking soda, and salt. Mix well.

2. In a separate large bowl, combine butter, sugar, eggs, vanilla, milk, and lemon juice. Fold in dry ingredients. Add chocolate chips and stir until just combined.

3. Pour batter into liners, filling them half full. Bake in oven for 12-15 minutes or until toothpick comes out clean. Enjoy these soft and sweet muffins while they’re still warm, or keep in an airtight container for up to a week.

Emory

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recipe: sourdough cinnamon rolls

Like most of my recipes, I get inspired by one and then research and combine three or four just to make that one thing. It annoys my husband to no end, but I tend to treat recipes as a general guideline rather than a step-by-step manual. The rest I leave up to creativity, curiosity, and taste. This one was no different.

The first time I made these cinnamon rolls, everything went smoothly until the 6th and final day. That day I screwed up royally and ended up have to discard everything. To say that I was disappointed would be an understatement. However, mistakes in the kitchen happen. All we can do is learn from them and try again.

After my blunder, I sat down and physically wrote out this recipe for my blog. Finally I had just one recipe to follow, rather than a couple. I made them again from my own instructions, and they more than turned out. They were soooooooo good. Even though I made quite a few batches, we polished them all off in no time at all.

If you feel like making some cinnamon rolls that take a little extra time, love, and patience, these are the ones for you! I promise they will work for you. ;-)))

Good luck!

Sourdough Cinnamon Rolls

Makes 2 dozen

Ingredients:

(For the bubbly starter)
1 cup whole wheat or whole rye flour
½ cup cool water
14 cups all-purpose flour

(For the dough)
1 ⅓ cup milk
8 tbsp unsalted butter, room temperature
2 large eggs
1 cup bubbly starter
4 tbsp sugar
5 cups all-purpose flour
1 tsp salt
oil, to grease

(For the filling)
2 cups brown sugar, packed
4 tbsp ground cinnamon
⅔ cup unsalted butter, melted

Glaze optional

Steps: 

1. You need to first make a bubbly starter that will eventually go into your Sourdough Cinnamon Rolls. This takes nearly a week to prepare. I recommend starting in the morning. Day one: Mix 1 cup of whole wheat (or rye) flour together with ½ cup water in a medium non-reactive bowl. This includes glass, food-grade plastic, stainless steel, etc. Stir thoroughly, cover with a tea towel, and let rest at room temperature for 24 hours.

2. Get in the practice of discarding most of the bubbly starter. The original recipe called for throwing half of it away on day two. Meanwhile, the end result was to yield less than 10 cinnamon rolls. What I did instead was keep both halves of the starter on the second day, thus doubling the recipe. So, day two: Divide the bubbly starter into two, placing each half in a medium non-reactive bowl. Add 1 cup of all-purpose flour and ½ cup of lukewarm water into each bowl. Mix well, cover, and leave for another 24 hours.

3. Day three: Today you should notice some bubbling and a fruity aroma. Today also signals the start of two daily feedings, each one 12 hours apart. Separate 1 cup of bubbly starter from each bowl and throw out the rest. Put that cup of starter back into the bowl and add 1 cup of all-purpose flour and ½ cup of lukewarm water. Mix well, cover, and repeat again in 12 hours.

4. Day four: Repeat the steps for day three.

5. Day five: Repeat the steps for day three.

6. Now it is time to prepare the dough. Again I recommend starting in the morning, only to let it rest for approximately 12 hours. Then that evening you will be able to make and bake the cinnamon rolls! Day six: Using a large bowl, combine 1 egg, ½ cup of bubbly starter, and 2 tbsp of sugar. While stirring, add ⅔ cup of warm milk and 4 tbsp of room temperature butter. Next add 2 ½ cups of all-purpose flour and ½ tsp of salt, forming into a rough dough. Cover with a damp tea towel and let rest for 30 minutes. Repeat steps in a separate large bowl, thus make 2 rough balls of dough.

After the dough has rested, flour your countertop and knead for approximately 6 minutes. It should be soft and somewhat tacky. Put the dough in a medium bowl that has been coated with butter. Cover with a damp tea towel. Repeat with the second batch of dough. Set both aside for 8-12 hours at room temperature.

7. Once 8-12 hours have gone by, it is finally time to roll the dough. On a lightly floured countertop, drop one of the dough mixtures. Stretch it as best as possible with your hands. Then using a floured rolling pin, smooth it out into a 12”x16” rectangle. Combine 1 cup of brown sugar, 2 tbsp of ground cinnamon, and ⅓ cup of melted butter in a medium bowl. Spread onto the rolled out dough, leaving a ½ inch border along the edges. Then starting from the longest edge, carefully roll to the other side. Cut in 1 ½” pieces with a serrated knife in order to yield approximately 12 cinnamon rolls. Place onto well-greased 9”x9” baking dish and set aside for 1-2 hours. Repeat with the second dough. Preheat oven to 350°F and bake for approximately 40 minutes or until rolls are golden brown. Remove, let cool, and add glaze if desired. Finally, it is time to enjoy your amazing, melt-in-your-mouth Sourdough Cinnamon Rolls.

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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