make these : rhubarb muffins

Rhubarb Muffins - 3A few days before having Remy, I made two batches of rhubarb muffins. I wanted to have a somewhat healthy yet filling snack on hand since I knew that I would have next to no time to prepare any once she was home. These certainly did the trick, and they were so delicious! I just can’t get enough of rhubarb.

Rhubarb Muffins - 8Rhubarb Muffins

Ingredients:

2 1/2 cups flour
1 cup milk
1 1/4 cups brown sugar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 cups chopped rhubarb
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp melted butter
1 tsp ground cinnamon

Steps:

1. Preheat oven to 350°F. Grease or line muffin tray.

2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and milk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb.

3. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

4. Bake for approximately 25 minutes. Let cool and serve.

Rhubarb Muffins - 7For more rhubarb recipes, you can find my rhubarb cake recipe here, and rhubarb mush here.

<3

Emory

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kinfolk : red velvet lava cakes

Kinfolk_Vol17_TheBloodMenu-2Recipe by Diana Yen, Photograph by Anders Schønnemann, Styling by Mikkel Karstad & Sidsel Rudolph. 

Invented at New York’s Waldorf Astoria in the 1930s, red velvet cake is adored by the masses. In this interpretation, molten chocolate turns into gooey lava as it oozes from the center of this soufflé-like cake.

Red Velvet Lava Cakes

Ingredients:

For the Ganache
4 ounces (115 grams) semisweet chocolate chips
¼ cup (60 milliliters) heavy cream

For the Cake
4 ounces (115 grams) bittersweet chocolate, chopped
¼ cup (55 grams) unsalted butter, cubed, plus more for greasing
3 tablespoons all-purpose flour, plus more for dusting
¼ teaspoon salt
3 large eggs
½ cup (100 grams) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon red gel-paste food coloring
Confectioners’ sugar, optional

Method:

For the Ganache
Place the semisweet chocolate in a small heat-proof bowl. In a small saucepan, warm the cream over medium-high heat until it just begins to boil. Pour the cream over the chocolate, let stand 2 to 3 minutes for the chocolate to soften, and then whisk until smooth. Cover with plastic wrap and refrigerate until set, about 1 hour. Using two teaspoons, form 6 balls of ganache, spacing them out on a parchment-lined tray. (The leftover ganache can be warmed and served with the finished cakes, or kept in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.) Freeze the ganache balls until solid, about 1 hour, or they can be wrapped tightly and kept in the freezer for up to 3 days before using.

For the Cake
Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position. Grease six 4-ounce (120-milliliter) ramekins or 6 cups of a standard muffin tin with butter and coat them lightly with flour, tapping out excess. Place them on a baking sheet and set aside.

In a small saucepan, stir together the bittersweet chocolate and butter over medium-low heat until just melted. Remove from the heat and whisk in the flour and salt until well combined.

In the bowl of an electric mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, beat the eggs. Slowly add the granulated sugar and continue mixing until the eggs are foamy and pale in color, 3 to 4 minutes. Stir in the vanilla and food coloring. Pour in the melted chocolate mixture and use a rubber spatula to stir until just combined. Divide the batter evenly among the prepared ramekins.

Place 1 ball of ganache into the center of each ramekin, taking care not to press it all the way to the bottom. The goal is to have it immersed in the center of the cake. Use a spoon to smooth the batter over the ganache.

Bake for 15 to 20 minutes, until the tops are just set. Set aside to cool for 2 to 3 minutes. Loosen the edges of the cakes with a butter knife, and then turn them out onto individual plates, or onto a baking sheet if using a muffin tin. Dust with confectioners’ sugar and serve immediately with more of the warmed ganache* on the side, if desired.

*To warm the leftover ganache, place it in a heat-proof bowl over a pot of gently simmering water and stir until melted.

Serves 6

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carrot cake

1.jpgWell, my friends, the Hutterites did it again! Today I am presenting to you another fantastic recipe that I found within the same book as my previously posted dessert. This time, however, I’ll try to lay off the cursing.

I’ve tried a lot of Carrot Cakes in my day. Growing up, my mum often made it and so I came to really like only hers. Every other recipe that I had tried paled in comparison. The cake that my Baba would make was filled with nuts and was made without the icing on top. In my eyes, Carrot Cake just isn’t complete without that added sweetness. I also don’t care for nutty desserts. I’m not a chipmunk, people. Although, my cheeks are quite chubby.

4.jpgThat being said, I obviously made this Carrot Cake WITH icing and WITHOUT nuts. However, you can do the opposite, or just do one and not the other! Either way, these ingredients are going to be an utterly delicious, super duper scrumptious success! 

2.jpgCarrot Cake:

Cake:

1 1/2 cups white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 cup cooking oil
1/4 cup milk
2 tsp vanilla
2 cups finely grated carrots

Icing:

3 cups icing sugar
1/2 cup butter
splash of milk
1 tsp vanilla extract

3.jpgSteps:

1. Sift dry ingredients together.

2. Add remaining ingredients and mix well.

3. Pour mixture into a greased 13x9x2 inch cake pan.

4. Place into oven. Bake at 350°F for 45 minutes. Let cool.

5. Combine icing in medium bowl. Spread evenly over cake. 

6. Dive into your mouth-watering treat, and enjoy!

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Sorry mum, but I think that I might have just retired your recipe. This one is too amazing for words (or swears)!

<3

Emory

a damn good rhubarb dessert

01Hey guys. One quick question. Do you like rhubarb? I mean, really like it? Like it more than any other vegetable around? I do. I just cannot get enough of this tart treat. I actually tried rhubarb flavoured soda the other day at a vegan restaurant, and it was the best soda that I’ve ever had. Like, ever.

One thing that I look forward to every summer is adding rhubarb to all of my desserts. Whether it’s in pie, muffins, cake, crumble, or a sauce all by its lonesome, whichever foods are socially acceptable to combine it with, I will be doing it. I guaran-damn-tee it!

Sort of as a joke, but also out of curiosity, I picked up an old cookbook at the library called “The Hutterite Community Cookbook.” Old as in 2002. Which, in today’s standards, with the millions of new food fads and diets out there, that’s ancient. However, it is the 3rd expanded edition, so you know that whatever kick-ass recipes are in the book have been tried and perfected among the Hutterites. Maybe I shouldn’t have put kick-ass and Hutterite in the same sentence. Twice.

05FYI, the copyright page in this cookbook informs me that, “No part of this publication may be reproduced or transmitted by any means, electronic or mechanical … without permission in writing from the publisher.” So I apologize in advance to any members of the Hutterite colony for using, albeit tweaking, one of their rhubarb recipes (not to mention swearing in this post). Feel free to contact me if you would like me to remove it. Until then, all is fair in love and war (and baking)!

03Rhubarb Cake:

Cake:

2 cups sugar
1/2 cup butter

2 eggs
1 teaspoon lemon extract
1 cup milk
1 cup sour cream
2 cups flour
2 cups chopped rhubarb
2 tbsp cinnamon

Icing:

3 cups icing sugar
1/2 cup butter

splash of milk
1 tsp vanilla extract

07Steps:

1. Cream sugar, butter, and eggs together. Add remaining ingredients in order given; mix well. 

2. Pour into a large, greased cake pan. Spread evenly.

3. Bake at 350°F for 45 minutes. Let cool.

4. Combine icing in medium bowl. Spread evenly over cake. 

5. Place in refrigerator until its ready to eat!

06This was honestly such an amazing dessert. If I were to change one thing, it would be to line the bottom of the cake pan with a crumble. Other than that, chalk up one major success to the Hutterites!

<3

Emory

favorite fridays.

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birthdays!!!

what child does not enjoy these? with five nieces and one nephew in my family, we celebrate birthdays for our little ones six times a year. i never grow tired of seeing their excited faces (usually covered in cake) and their quick, little bodies running around, playing with one another, showing us their latest tricks, and ultimately revealing their gifts. it’s all very thrilling!

my sister’s daughter celebrated her 3rd birthday on tuesday. *g* and i joined the party in the evening, and were greeted at the door by the birthday girl, her screaming older sister, their screaming younger brother, and their newest sibling. screaming with excitement, that is. ;-)

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after delicious food, some very scrumptious cake, gift-giving, and gift-playing, the three young children ran around the house with us. these photos may look blurry, but they are also full of family, love, and a good sort of chaos. this is what life is all about.

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last, but certainly not least, my brother’s daughter celebrates her 5th birthday on saturday. happy birthday, sweetheart!!

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (one on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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