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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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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recipe: traditional amish bread

Makes 2 loaves

Ingredients:

2 cups warm water
1/2 cup white sugar
1 ½ tbsp active dry yeast
1 ½ tsp salt
¼ cup canola oil
6 cups all purpose flour

Steps: 

1. Mix the warm water and sugar in a large bowl until sugar is dissolved. Next, stir in the yeast and set aside for at least 10 minutes, or until mixture becomes quite foamy. Then add salt, oil, and flour one cup at a time until the dough forms a nice consistency.

2. Remove from bowl and knead on a floured surface. Once smooth, place in a large, oiled bowl, coating the dough once over. Cover with a tea towel and let rise for approximately one hour.

3. Punch the dough down, then remove from bowl. Cut in half. Form into two smooth loaves, and place each one in a well-oiled loaf pan. Cover, and let rise for an additional 30 minutes.

4. Place both in oven and bake at 350°F for around 40 minutes. Do not refrigerate.

Emory

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recipe: vegan blueberry lemon loaf

Each time I make a new loaf, I swear that it’s the best one yet. This, you guys, IS the best one yet! It didn’t rise as high as regular loaves (I think due to it being vegan), but it was so incredibly sweet and satisfying. No one would ever guess that it was a healthy treat!

I’ll be making this loaf again and again, with no complaints from anyone. Try it out this Christmas season!

Vegan Blueberry Lemon Loaf

Ingredients:

(For the loaf)
2 ¼ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅔ cup almond milk, unsweetened
3 tbsp lemon juice
1 tbsp lemon zest, grated
¼ cup canola oil
2 tbsp applesauce
⅔ cup brown sugar
1 tsp vanilla extract
1 cup blueberries
dairy-free butter, to grease

(For the vanilla frosting)
1 ¼ cup powdered sugar
1 tbsp dairy-free butter
2 tbsp almond milk, unsweetened
¾ tsp vanilla extract

Steps:

1. Preheat oven to 350°F. Grease a loaf pan with butter. Set aside.

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

3. In a large bowl, combine almond milk, lemon juice, lemon zest, and oil. Stir in applesauce, brown sugar, and vanilla extract.

4. Fold dry ingredients into large bowl. Mix until just combined. Gently stir in blueberries.

5. Pour mixture into prepared loaf pan. Put in oven for approximately 1 hour. Remove and let cool for 1 hour.

6. Put all four ingredients for frosting into a bowl. Mix with electric mixture on low, gradually increasing the speed until it thickens.

7. Spread onto loaf. Gently slice, and it’s ready to be eaten!

Emory

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recipe: holiday fried rice

Hi everyone! It’s been a minute since my last post.

I will be sharing a few recipes this month in preparation for Christmas as I ease back into blogging. This one in particular is a great option for those of you who are cooking for a large group of family and friends. It’s hearty, savory, and oh so delicious. Here it is!

Holiday Fried Rice

Ingredients:

2 cups long grain white rice
2 chicken breasts
1 tsp ginger root, diced
½ white onion, diced
4 mushrooms, diced
¼ cup green onion, diced
1 can of water chestnuts
½ cup frozen peas
½ cup frozen corn
1 can baby corn on the cob
3 eggs
1 tsp salt
1 tsp pepper
Vegetable oil

Steps:

1. Make rice ahead of time according to directions. Put in fridge for a few hours before moving onto next steps.

2. Once rice is chilled, heat oil in a large skillet. Cut the chicken breasts into small pieces and fry until nearly cooked through. Add ginger, white onion, mushrooms, and a pinch of salt and pepper. Cook all the way through then remove from skillet.

3. In a medium pot bring corn, peas, water chestnuts, and can of baby corn to a boil. Continue over medium-high heat until vegetables have softened. Drain and set aside.

4. Using the same skillet, heat oil over medium-high heat. Add eggs and cook for approximately 5 minutes. Begin adding rice in small portions. Add the green onion. Finally, add the remaining cooked ingredients, and salt and pepper to taste. Serve warm and with the option of soy sauce. Enjoy!

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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