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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5 things to remember if you want to start baking

Image – CC0 License

Starting on the journey to becoming a parent means acquiring a bunch of new skills, but it seems that we can all feel that we want to be homely and caring a bit more than we are. So, what better way to do this than by learning how to bake! But if you are a total beginner, what does it really take? 

Start With an Easy Recipe

In essence, baking is about being able to follow a recipe. But it’s about making sure that you gradually build up your skill. And one of the best ways to do it is to pick a recipe that only has a handful of ingredients. You could always go for muffins but this silky smooth Italian meringue buttercream recipe can also add a bit of extra flavour to the muffins. 

Ensuring You Have the Ingredients (and Checking Again!)

It’s amazing how many people dive into baking without double-checking the recipe and making sure they have all the ingredients. The best thing for anybody to do on their baking journey is to make sure you have absolutely everything. This means you will have the desired end result, and you won’t lose your confidence. At this point, you should avoid substituting any ingredients, for example, if you are trying to bake gluten-free or use an egg-free recipe.

Understanding Your Oven

This is more important than you think. Not every oven is created equally, but it’s also crucial to know what works best in certain parts of your oven. For example, baking cakes will work with the lower rod or the middle rack, but if you’re making pizza or bread, you can use the top and the bottom. However, your oven may bake absolutely fine wherever you place the item. But this goes back to the recipe: if it tells you to allow the oven to preheat, preheat it! Always follow the recipe to the letter. 

Knowing When Your Cake Is Done

One of the biggest mistakes you can make is to keep opening the oven door. But if you are approaching the end of the baking time, this is where you can do the toothpick test. If the toothpick comes out wet, you need to allow the cake another ten minutes. Or if a couple of moist crumbs stick to it, you will need to take the cake out right away.

Let Your Cake Cool Down

You may be proud of your efforts, and you want to get to decorating right away, but when you take the cake out of the oven, you’ve got to let it cool for at least 20 minutes. Because if you slice the cake while it is still warm, the cake will crumble, and if you decide to decorate, this could result in a puddly mess. Always wait for it to cool completely.

A lot of people don’t have the patience for baking, but if you are determined to be that parent who wants the house to smell of baked goods all the time, start simple and it will be an amazing journey!

** This was a contributed post.

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recipe: vegan pumpkin pie tarts

It’s almost Halloween!!

Full disclaimer- this recipe takes awhile to prepare. It is my promise though, that it is so worth it! Having fresh ingredients always makes a huge difference. As always, you don’t have to make this dairy-free. Simply substitute vegan butter and almond milk for those with lactose.

Vegan Pumpkin Pie Tarts

Makes 24

Ingredients:

(For the tart crust)
4 cups all-purpose flour
1 tsp salt
1 cup vegan butter, room temperature
1 1/4 cup cold water

(For the filling)
2 1/2 cups pumpkin puree, mashed
3/4 cup unsweetened almond milk
2 eggs
1 cup brown sugar, packed
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger

Steps:

1. To begin, start with a large pie pumpkin. Cut it in half lengthwise, scooping out the seeds and stringy bits. Using a large spoon, remove the inside flesh. Then place it in a food processor or blender, and blend until it becomes a smooth paste. (This took me upwards of 20 minutes in a blender. Be sure not to add water! It will get there eventually.)

2. Prepare the tart crust. Preheat oven to 400°F. Grease the muffin trays and set aside. In a large bowl, combine the flour, salt, and butter. Mix well at first, then knead by hand in the bowl. Slowly add the water, ensuring that it is well-combined before adding more. In the end the dough should be somewhat sticky but mostly crumbly. 

3. Transfer dough to a floured surface. Continue to knead until it is ready to be rolled out, cut into 24 circles, and place in the muffin cups. Once you have completed those steps, it is time to fill them.

4. Prepare the filling. In a medium bowl, combine the pumpkin puree, almond milk, eggs, brown sugar, nutmeg, cinnamon, salt, and ginger. Beat over medium speed for 2 minutes, ensuring that it is completely combined. Then scoop the filling into each tart, filling no more than 3/4 full. Place the tarts in the oven and bake for 30 minutes, or until filling has firmed up and tart shells have turned golden brown. Remove, let cool, and top with your favourite dairy-free (or not) whipped cream or ice cream! Or, just eat them as is.

Emory

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

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