recipe: strawberry + banana nut muffins

Ingredients:

¾ cup milk
¼ cup canola oil
1 egg
1 large banana
½ tsp salt
1 tsp baking powder
1 tsp cinnamon
¾ cup white sugar
2 cups all-purpose flour
1 cup strawberries, chopped
½ cup peanuts, chopped
butter, to grease

Steps:

1. Preheat oven to 375°F. Prepare muffin tray by greasing with butter. In a small bowl combine first 4 ingredients. Mix and set aside.

2. Combine remaining ingredients in a large bowl. Mix well. Next, gently fold the wet ingredients into the large bowl.

3. Spoon mixture into the muffin tray, filling each cup ⅔ full. Bake for approximately 25 minutes.

Emory

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recipe: roasted chickpeas

This pregnancy, I seem to crave nothing but sweet foods during the day, and savory foods at night. Not wanting to gain a hundred pounds (I’m not a pretty pregnant woman), I’m trying to substitute healthy alternatives to classic salty snacks- ie. chips and popcorn. I remembered a recipe that I used to make back when I was a vegetarian and needed more protein in my diet. Enter roasted chickpeas. They are super salty and crunchy, and all sorts of healthy. Enjoy!

Roasted Chickpeas

Ingredients:

2 cups chickpeas, drained
1 tbsp olive oil
1 tsp seasoning salt
½ tsp chili powder
½ tsp garlic powder

Steps:

1. Preheat oven to 375°F. In a medium-sized bowl, combine all ingredients. Toss until chickpeas are well coated.

2. Spread the chickpeas onto a baking sheet. Place in the oven for approximately 45 minutes, or until desired crunchiness. Remove from oven, and put into airtight container. Eat whenever you are craving something salty, healthy, and delicious!

Emory

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recipe: quick casserole dish buns

I grabbed this recipe from the Internet when I was in need of a fast recipe that would yield a lot of dinner rolls without using a ton of flour. It’s so easy, and they taste simply amazing! Try it out for yourselves. (And I didn’t even use a “bun in the oven” joke!)

Quick Casserole Dish Buns

Ingredients:
Makes 24

1 cup lukewarm water
1 ½ tbsp active dry yeast
½ cup butter, melted
½ cup white sugar
3 eggs
1 tsp salt
4 cups all-purpose flour

Steps:

1. In a medium-sized bowl, combine the water with the yeast. Then set aside for 10 minutes.

2. Using a large bowl, add the butter, sugar, eggs, and salt. Mix well.

3. Add the yeast mixture to the large bowl and stir until well combined.

4. Now add flour one cup at a time into the mixture. Keep adding until the dough no longer sticks to the sides of the bowl. This will be approximately 4 cups of flour.

5. Remove the dough and put onto a floured surface. Knead for about 5 minutes.

6. Form the dough into a long rope. Evenly cut into 24 pieces, then roll each piece into a ball.

7. Lightly grease an oblong casserole dish. Place each ball of dough onto the dish (6 rows of 4). Cover, and let rise for 60-90 minutes.

8. Preheat oven to 375°F. Bake for approximately 20 minutes, or until golden brown and cooked all the way through. Enjoy!

Emory

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recipe: vegan avocado & peanut fudge

Avocados are a source of healthy fats, as well as containing over twenty vitamins and minerals. I thought I would try a healthier take on a sweet treat this time round.

Vegan Avocado & Peanut Fudge

1 ½ cups vegan chocolate chips
1 cup coconut sugar
¾ cup coconut milk (place in fridge beforehand and use hardened top and bottom layers)
½ cup cocoa powder
1 tsp vanilla
1 tsp sea salt
2 large avocados
½ cup chopped peanuts

Steps:

1. In a medium saucepan, combine the first six ingredients. Stir over medium heat until completely melted. Turn the heat off, and set the mixture aside.

2. Remove the skin and pits from the avocados. Place in a food processor or blender and blend until smooth. Then add the chocolate mixture and blend again until well combined.

3. Line a square baking dish with parchment paper. (I tried using tin foil the first time round, and it was a disaster! Use parchment to ensure that the fudge won’t stick to the dish.) Pour the fudge evenly into the dish. Top with peanuts. Place in the freezer for at least 4 hours, and keep the fudge in there until just before serving. The cooler it is, the firmer it is, which makes it easier to cut and to eat! Bon appétit!

Emory

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recipe: drop biscuits in shrimp casserole

This is a rich and savory meal that is packed full of flavor and comfort. Enjoy!

Drop Biscuits in Shrimp Casserole

Ingredients:

(For the biscuits)

2 cups all-purpose flour
1 tbsp baking powder
2 tbsp sugar
¼ tsp salt
½ cup butter, melted
1 cup milk

(For the shrimp casserole)

300 g peeled shrimp, thawed
½ cup corn, frozen
½ leek, chopped
1 garlic clove, chopped
½ tbsp salt
pepper, to taste
3 tbsp butter
¼ cup canola oil

Steps:

For the biscuits

1. Preheat oven to 450°F. Mix the first four ingredients together in a medium-sized bowl. Then add the final ingredients, stirring until just combined.

2. Place parchment or aluminum foil onto a large cookie sheet. Grease well. Using a tablespoon, drop twelve biscuits onto the sheet.

3. Place in oven, and bake for approximately 12 minutes, or until golden brown. Remove from oven, and let cool.

For the shrimp casserole

1. Preheat oven to 400°F. Place six fresh biscuits in an oblong casserole dish. Then add the shrimp, corn, leek, garlic, salt, and pepper. Drop the butter on top of the casserole mixture. Drizzle with oil, and place in oven for 30 minutes, stirring halfway through. Serve hot.

Emory

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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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