recipe: sweet cinnamon buns

Sweet Cinnamon Buns

Makes 1.5 dozen

Ingredients:

(For the dough)
1 tbsp active dry yeast
1 tbsp granulated sugar
1 cup warm water
1/4 cup vegetable or canola oil
2/3 cup granulated sugar
1/2 tsp salt
1 cup hot water
1 egg
5 cups all-purpose flour (more or less depending on texture)
Butter, to grease

(For the filling)
1/2 cup butter, melted
1 1/4 cup brown sugar, packed
1 cup raisins
2 tbsp ground cinnamon

Steps:

1. In a large bowl, add the first 3 ingredients- the yeast, sugar, and water. Stir and set aside in a warm location for 10 minutes. Mixture should turn bubbly.  Next add the remaining ingredients- the oil, sugar, salt, water, and egg. Beat vigorously for 1 minute. Finally, add 1 cup of flour at a time, turning the dough over with a baking spatula. Once the dough is no longer sticky, remove it from the bowl and continue to knead on a floured surface for approximately 5 minutes. Then return to a new, clean bowl, cover with a tea towel, and place in an oven with the light on (but no heat) and let dough rise for 30 minutes.

2. Meanwhile, prepare the filling. You can either make it in a small saucepan on the stove, or in a glass measuring cup in the microwave. Set aside.

3. Once the dough has risen, remove it from the oven and punch it down. Grease two oblong, glass baking dishes with butter. On a floured surface, roll out the dough into a long rectangular shape. Pour the filling onto the dough, spreading evenly with a 1” border that is filling-free. Then roll the dough into a log. Cut into 18 even pieces, placing each one face up in the baking dish. Cover both batches with a tea towel, and let rise for another 20 minutes in a warm location.

4. Preheat oven to 350°F. Once the buns have risen for a final time, remove the tea towels and bake for approximately 30 minutes or until golden brown. Remove, brush with butter, and let cool before diving in!

Emory

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5 seafood recipes to try this spring

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With spring approaching, the weather will soon turn warmer. And when it does, our palates will probably change. We’ll move away from heavy meats and root vegetable soups and over to seafood and salads. 

There are so many fabulous seafood recipes out there to explore, though, that it can be hard to whittle your list down to a few essentials. However, in this post, that’s what we try to do. Here you’ll find some of the best seafood recipes we’ve ever encountered. Check them out below. 

Aegean Fish Stew

The Aegean is the sea between Greece and Turkey, and is part of the Mediterranean. It’s famous for the quality of its fish and its local Mediterranean flavors. 

This stew’s main flavors are as follows: fresh dill, lemon and tomato. Once you have these basics, all you need to do is find some waxy potatoes, high quality fish and fish stock, and you’re ready to go. You can also make a vegetarian version of it by missing out the fish or replacing it with mushroom. 

Deviled Crab

We don’t eat enough crab in this country, and that’s a shame. It’s one of the most delicious items on the seafood menu. This deviled crab from Grits and Pinecones is a case in point. It’s morish, delicious and a definite party-pleaser. 

Fried Fish And Chips

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If you’ve ever been to England, you’ll know that it offers probably the best fried fish in the world. Over the last century or more, chip shops have been perfecting the frying technique, battering fish and then serving it with deep-fried chips and a local delicacy, mushy peas. 

To get it right, you’ll need to invest in a deep fat fryer and carefully follow the recipe for the batter. Remember, only choose the freshest fish. If you can get hold of beef fat, use that instead as it imparts a unique flavor to the ingredients. 

Easy Shrimp And Pasta

Sometimes you just want something easy. That’s where a simple shrimp and pasta dish can come in handy.

To make it, prepare the shrimp and then fry them in butter until cooked. Meanwhile, boil some spaghetti in a pan. While it is cooking, make a creamy cheese sauce. Combine cashew nuts, nutritional yeast and parmesan cheese with some water and whisk it up in a blender. Then mix it with the pasta and shrimp and serve with lemon wedges and chopped parsley. 

Salmon A La Pesto

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Baked salmon filets are great by themselves, but you can take them to the next level with a big dollop of zingy pesto. 

Making pesto from scratch is easier than you might think. Combine parsley, pine nuts, garlic, olive oil and salt in a food processor. Keep it running until it forms a paste. Then bake the salmon as usual and drizzle the pesto on top when it’s finished cooking. Serve with green beans and buttered potatoes for the ultimate evening entrée. 

So, which of these seafood recipes will you be trying this spring?

** This was a contributed post.

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recipe: creamy veggie valentine’s soup

Creamy Vegetable Valentine’s Soup

Ingredients:

3 tbsp oil, any kind
3 cloves garlic, minced
1/2 sweet yellow onion, chopped
4 cups chicken stock
1 cup almond (or regular) milk
4 medium beets, chopped
4 large carrots, chopped
2 medium yellow potatoes, chopped
2 celery stalks, chopped
1 large tomato, chopped
1 tbsp ground thyme

Steps:

1. In a large pot, heat oil over medium heat. Chop and add the garlic and onion. Let brown. Next add chicken stock and almond milk. Then chop and add the rest of the vegetables and spices. Bring to a boil and continue to cook over medium heat for approximately 20 minutes.

2. Remove from heat. Add soup to a food processor or blender in batches. Once creamy, pour into a separate pot or container until all of the contents are together again. Stir, and serve! 

Note: soup can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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recipe: cozy winter soup

Ingredients:

4 tbsp oil, any
4 cloves garlic, minced
1 medium yellow onion, chopped
4 cups vegetable stock
1 cup coconut milk
2 tbsp lemon juice
1 large yellow squash, cubed
2 cups Basmati rice, cooked

Steps:

1. In a large pot, heat oil over medium. Add the garlic. Chop the onion and add it to the pot. Next add the vegetable stock, coconut milk, and lemon juice. Continue to cook over medium. 

2. Cut the squash in half lengthwise. Scoop out the stringy bits and seeds. Scoop out the rest, cubing it and adding it to the soup. Cook for approximately 20 minutes.

3. In the meantime, cook the Basmati rice and set aside. Once the vegetables are cooked through, you can add the soup to a food processor or blender. Blend until smooth.

4. Return the soup to the pot. Stir in the cooked rice until completely combined. Serve warm.

Emory

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recipe: yule log cake

This will be my last post until 2022! I am scheduled to be induced today and so we will be busy with all things baby. Merry Christmas!

This is a festive cake that dates back 200 years. I will admit that although the ingredients are incredibly simple, the combined waiting and cooling time took me all morning to make it. However, it is worth it. So whether you’re a beginner or more experienced baker, you will be able to recreate this. Just make sure that you have lots of time set aside to do so!

Note: There is a way to simplify this cake. Instead of making the vanilla filling and chocolate topping from scratch, you can purchase readymade icing. Of course it will taste different, but it will also cut down on the baking time. It’s totally up to you!

Yule Log Cake

Ingredients:

(For the cake)
5 large eggs
2/3 cup granulated sugar
1/2 tsp vanilla
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
Powdered sugar, to sprinkle

(For the filling)
1 3/4 cup icing sugar
2 tbsp butter
5 tbsp milk
1 tsp vanilla extract

(For the topping)
2 cups icing sugar

2 tbsp butter
4 tbsp heavy cream
1 tsp vanilla extract
1 cup chocolate chips

Steps:

1. For the cake: Heat oven to 350°F. Line a large cookie sheet with parchment paper. In a medium bowl, beat the eggs together with the sugar and vanilla until fluffy. Set aside.

2. In a separate smaller bowl, combine the flour, cocoa powder, and salt. Then fold into wet ingredients. Continue to mix well. Then pour evenly onto parchment paper and bake in the oven for approximately 12 minutes. Remove.

3. Using a clean kitchen tea towel, sprinkle with powdered sugar. Gently lift the cake out from the cookie sheet by grabbing the parchment paper. Flip over onto the tea towel and discard the paper. Gently roll the cake in the towel forming a log. Place in the refrigerator for 20 minutes.

4. For the filling: Combine all ingredients into a medium bowl. Mix until formed into smooth, thick icing. Set in fridge until cake is cool.

5. Remove cake and icing. Gently unroll the cake and spread the icing evenly over top. Then roll the cake back up without the tea towel. Wrap with plastic wrap and keep refrigerated for at least 1 hour.

6. For the topping: Put all ingredients into a medium saucepan. Heat over low-medium heat until completely melted. Remove and let cool.

7. Once the chocolate topping has chilled, place the cake on a stand or platter and onto a countertop. Spread the topping evenly over the surface of the cake. Remove the ends. Using a knife, cut lines into the surface of the icing. Sprinkle with icing sugar and voila! Your beautiful and delicious masterpiece is ready to serve. Merry Christmas!

Emory

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

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  • let's cuddle in the spare bedroom and discuss decor
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