vegan almond + blueberry biscotti

This is a different take on a traditional biscotti. It contains no dairy or animal products, and is rather simple and easy to make! Serve with any hot beverage.

Ingredients:

2 cups all purpose flour
½ tsp salt
½ tsp baking powder
¾ cup sugar
¼ cup almond milk
1 flax egg
1 tsp vanilla
½ cup blueberries
soy margarine (to grease)

Steps:

1. Combine the first 3 dry ingredients into a medium-sized bowl. Mix well.

2. Combine the sugar, almond milk, flax egg, vanilla, and blueberries into a large bowl. Stir until just combined. Slowly fold in the dry ingredients. Mix until a firm dough is formed.

3. Place the dough in the refrigerator for 30 minutes.

4. Preheat oven to 325°F. Grease a baking sheet with soy margarine. Form the dough into a log, 6″ wide and 1″ tall.

5. Put the dough into the oven and bake for approximately 30 minutes. Remove and let cool for 20 minutes.

6. Turn the oven up to 350°F. Meanwhile, cut the log into ¾” pieces. Place the biscotti back in the oven and cook for approximately 20 minutes, or until golden brown. Remove and let cool before serving.

Emory

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etsy : items i love

il_fullxfull.752007896_2m29Hey guys! Mother’s Day is just under a month away in Canada, and this is the first time that I will be able to celebrate it. Do you hear that, husband? In honour of this holiday, I compiled a list of things that I found and love on Etsy.

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1. Initial Necklace by AmorousJewelry.

il_fullxfull.886898057_hddc2. Viola Print Backpack by Modernaked.

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3. Tulle Skirt by sakurara.

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4. Humorous Coffee Mug by MatriarchHandmade.

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5. Teeth Leggings by SOVRIN.

What are some items on your Mother’s Day wish list?

<3

Emory

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in november

Screen Shot 2015-11-30 at 3.14.51 PMWelcome, December readers!

Another month has gone by, and here we are only weeks away from Christmas and the New Year. Say what? 

Screen Shot 2015-11-30 at 3.15.23 PMHere is what happened over on Hello, Scarlett in November.

IMG_0001I celebrated the passing weeks of my pregnancy. I began the month at 22 weeks, and ended it at 26 weeks! Baby is now the size of an eggplant. Huzzah! #🍆

In The Store - 3There were many OOTDs and promotions in the store this month. I also had two fashion posts. One featured a romper that I had purchased online, and the other a dress that I bought in town.

Kinfolk_Vol17_TheBloodMenu-2There were three food-related posts as well. The first was a brilliant dessert, the second was a look into coffee, and the third was a mason jar brownie recipe.

Red Jenny LindI discussed our new crib in this post. I also introduced my newest nephew to all of you!

DIY Sonogram Frame - 5There was only one DIY this month. It centred around babies, of course.

Screen Shot 2015-11-30 at 3.13.30 PMAs for our weather, we went from having no snow to having a lot of snow. Much of it has since melted, and for the rest of this week we will be having temperatures above 0°C (32°F). That is extremely warm for the prairies.

Screen Shot 2015-11-30 at 3.14.29 PMLast but not least, I not only celebrated my 30th birthday, but said goodbye to my mother as well. (Don’t worry, she’s still alive!)

Screen Shot 2015-11-30 at 3.14.10 PMAll in all it was a fairly easy month. Now, to start preparing for the madness that is December.

Thirty - 9Have a wonderful Tuesday!

<3

Emory

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kinfolk : a coffee menu

Kinfolk_Vol15_CaffeinealaCarte-2Words by Liz Clayton. Top Photograph by Gentl & Hyers. Bottom Photograph by Emory Ann Kurysh. Food Styling by Camille Becerra.

Everything in your life can be coffee if you really want it to be. It just makes sense. Coffee, and its ability to somehow soothe and vivify at the same time, provides a through-line in so many of our lives. From unconsciousness into morning, it sparks creativity at work and later revitalizes us for the playtime that comes after. So why limit its gifts to those of imbibement? Coffee, whether it’s in your body, on your body or simply near it, can surround you with its comfort in so very many ways.

Beyond merely drinking this magical elixir, there are myriad ways to consume it. In fact, coffee was originally eaten rather than brewed. According to ancient legend, there was a goatherd named Kaldi whose dancing, leaping charges revealed that the source of their jubilation was grazing on the fruits of the wild coffee bushes of Ethiopia. In modern times, we’ve figured out a more bingeable, chocolate-enrobed version of this stimulant, and infusing food with coffee has only become more elegant as chefs learn more about the subtlety and variation of roasts and origins. It’s a natural fit in beer: The sweet deep tones of a sultry roasted coffee can be perfectly suited to the palates of porters or chocolatey stouts. Ground espresso has found its way into spice mixes for delectable meat rubs, combining beautifully with ingredients such as cocoa, Tellicherry pepper and sumac. Coffee and cheese also make surprisingly friendly bedfellows (you’ll find it in aromatic rinds and other mysterious places), and let’s not forget the supreme expression of coffee in any proximity to ice cream.

Coffee can be all around you in the home too. You can put it on your furniture—on purpose, even—as a gentle-tinted wood stain, or apply it with a small brush or swab as a scratch cover. Spent coffee grounds can clean and scrub your pots and pans, and what’s more, they can do the same for your skin: Moistened coffee grounds either used on their own as a skin exfoliant or incorporated into lotions as part of a stimulating coffee massage therapy treatment are credited with stimulating circulation and transmitting their anti-oxidant benefits to the skin. It also has heaps of beneficial uses in the garden from general-purpose composting to intentionally rebalancing your soil’s acidity. Want to change the color of your hydrangeas? Coffee grounds are here to help you go from white to blue.

And if coffee has awakened your artistic side after all that cooking, gardening and spa therapy, anything leftover in the pot makes a lovely watercolor-like paint. It’s a classic aid in creating an antique effect on paper—just remember, would-be historic-document forgers, that your papers will smell revealingly, deliciously like what you’ve been brewing all along.

Processed with VSCOcam with se3 presetHello, Followers:
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a blogger’s dozen: walnut and maple biscotti (me + orla)

SAMSUNG CAMERA PICTURESIt seems that with every Blogger’s Dozen post, I’m saying that “this month I’ve decided to do something different.” Perhaps it’s  because I’m constantly trying to think and act outside of the proverbial box, or because I try not to be a creature of habit. It could also be due to the fact that this is only the eleventh post and eleventh month of this series, and is therefore still seemingly new and open to experimentation. Or perhaps I just think too much and am making a mountain out of a little (foodie) molehill! Yes, most likely it is the latter.

Most of you are aware of my adoration for Instagram. I’ve said more than once that it is one social media outlet that I cannot live without. Consequently, this month’s guest blogger is one of my favourite people and artists that I follow on IG. Sara is mostly known in the media world as the girl behind @me_and_orla. With over 45,000 followers, it goes without saying that many people, including myself, find her photographs elegant, inspiring, and so very majestic. Additionally, it turns out that she also has an equally beautiful WordPress blog that can be found here

For those of you who have Instagram and WordPress, you must become a follower of Sara. In the meantime, here is her delicious Walnut & Maple Biscotti recipe. Her spectacular photographs aside, this is sure to be the most delicious treat.

Have an amazing weekend!

<3

Emory

P.S. If you want more from Sara, and to learn about her own views regarding Instagram, you may hear her radio interview here. She explains the community and process of taking and posting photographs in the most eloquent way. It’s well worth the listen. :-)))

SAMSUNG CAMERA PICTURESWalnut & Maple Biscotti:

10 tbsp salted butter, melted
1 cup caster sugar
1/2 cup dark brown sugar
1 tsp good quality vanilla essence
1/2 cup maple syrup
3 large eggs, lightly whisked
3.5 cups plain flour
1 tbsp baking powder (or just use self-raising flour)
1.5 cup chopped walnuts 
1/2 cup ground almonds

For the glaze: 

2 tbsp maple syrup
1-2 cups icing sugar (confectioners sugar)

SAMSUNG CAMERA PICTURESSteps:

1. Mix the eggs, melted butter, syrup and essence & sugar together in a large bowl until well combined.

2. Stir in the ground almonds, flour and baking powder. If the mix still feels wet and sticky, slowly add more flour until you have a soft dough. Finally stir in the walnuts.

3. With floured hands, divide into two and shape into two ciabatta-shaped loaves – long and quite flat. Place each one on a sheet of parchment on a baking tray. Bake loaves at 250c for 20-30 minutes. It’s important that they are solid, but a bit soft in the middle is fine.

SAMSUNG CAMERA PICTURES4. Allow to cool thoroughly – about half an hour. Slice into 1 cm thick slices with a good serrated bread knife. If you’re feeling fancy you can cut them on the diagonal.

5. Turn the oven down to about 100c. Spread the slices out across the wire oven shelf (or on a cooling rack above a solid shelf). This is an important as it allows the air to circulate and dry the biscuits on both sides, giving them their finished crunch.

6. Bake for as long as you can bear it. An hour is good. They’re done when they feel hard & dry to the touch.

7. Allow to cool. Mix together the remaining syrup with icing sugar until you reach your desired consistency. I like mine slightly stiff to minimize the run-off. Drizzle over cooled biscuits and allow to set before packing away. (These seem to keep fine in the open or in the fridge, but I prefer to use a tin just in case.)

8. All done. Dip in your coffee for breakfast or a mid-afternoon pick me up. Crumble over espresso & vanilla ice cream for a quick & fancy dessert. Slip one into your loved one’s lunch to let them know how sweet you are. Enjoy!

SAMSUNG CAMERA PICTURESI’m bringing biscotti back. Maybe it never actually went away, but it’s definitely under-appreciated by coffee drinkers and afternoon snackers across the western world. Handing out a test batch to my family last week, I recoiled horror to see them chomping on them dry. Can we all just agree right now that if you bake these, you have to dunk them, in whatever hot beverage you prefer. It’s non-negotiable.

This recipe is based on my tried-and-tested perfect biscotti recipe, but here I’ve given them a seasonal twist for autumn. I’m usually a purist, but this variation is subtle and classic, and the icing is kind of a game changer …

Sara

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • 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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