recipe: vegan easter cookies

Ingredients:

½ cup dairy free butter, room temperature
½ cup white sugar
4 tbsp almond milk
½ tsp vanilla extract
1 ½ cups unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
sprinkles

Steps:

1. In a large bowl, cream together butter, sugar, almond milk, and vanilla extract.

2. In a separate bowl, whisk flour, baking powder, and salt together.

3. Add dry ingredients to wet ingredients. Stir until well combined, then refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove cookie dough from fridge and roll onto floured surface no more than ½” thick. Using any shape of cookie cutter, cut and place onto large cookie sheet. Top with sprinkles. Bake for 8-10 minutes then remove from oven. Let them cool down before eating. Happy Easter!

Emory

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recipe: rustic coconut buns

Makes 12

Ingredients:

Bread dough
1 cup milk, room temperature

⅔ cup cream, room temperature
1 large egg, room temperature
3 ½ cups all-purpose flour
1 cup cake flour
⅓ cup white sugar
1 tbsp active dry yeast
1 ½ tsp salt

Filling
6 tbsp butter, room temperature

3 tbsp white sugar
3 tbsp cake flour
¼ cup coconut milk, hardened (at top/bottom of can)
½ cup unsweetened coconut flakes

Topping
2 tbsp white sugar

2 tbsp hot water

Steps:

1. Combine all bread dough ingredients in order into a large bowl. Mix well. Transfer dough onto floured surface. Knead until smooth. Put dough into clean bowl and cover with a towel for 1 hour. Bread should rise to 1.5 times its size.

2. Prepare filling in meantime. Combine all ingredients in order and set aside until dough is ready.

3. When dough has proofed, remove from bowl and place onto floured surface. Knead for 5 minutes then cut into 12 equal pieces. Flatten each piece with the palm of your hand and spread filling evenly onto each surface. Then roll into a cigar shape, finishing by tucking the ends under.

4. Place buns onto a greased baking sheet and cover with a towel. Let rise for approximately 1 hour.

5. Preheat oven to 350°F. Prepare topping. Put buns into oven and bake for 20-25 minutes or until golden brown. Remove and brush with sugar topping. They are ready to eat once cool.

Emory

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recipe: 1952 hot cocoa

This recipe comes from my Baba’s Watkins cookbook, which was published in 1952. It is the perfect warm drink to devour this month, for yourself or for guests!

1952 Hot Cocoa

Serves 4

Ingredients:

¼ cup cocoa
4 tbsp sugar
⅛ tsp salt
1 cup water
3 cups milk
½ tsp Watkins vanilla

Steps:

1. Blend cocoa with sugar and salt, then add water and stir into a smooth paste. Cook and stir until the mixture is thick and smooth, boiling 1 minute.

2. Add milk and heat over low heat to serving temperature. Add vanilla and beat with a rotary beater until frothy, then serve at once.

Emory

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recipe: vegan blueberry lemon loaf

Each time I make a new loaf, I swear that it’s the best one yet. This, you guys, IS the best one yet! It didn’t rise as high as regular loaves (I think due to it being vegan), but it was so incredibly sweet and satisfying. No one would ever guess that it was a healthy treat!

I’ll be making this loaf again and again, with no complaints from anyone. Try it out this Christmas season!

Vegan Blueberry Lemon Loaf

Ingredients:

(For the loaf)
2 ¼ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅔ cup almond milk, unsweetened
3 tbsp lemon juice
1 tbsp lemon zest, grated
¼ cup canola oil
2 tbsp applesauce
⅔ cup brown sugar
1 tsp vanilla extract
1 cup blueberries
dairy-free butter, to grease

(For the vanilla frosting)
1 ¼ cup powdered sugar
1 tbsp dairy-free butter
2 tbsp almond milk, unsweetened
¾ tsp vanilla extract

Steps:

1. Preheat oven to 350°F. Grease a loaf pan with butter. Set aside.

2. In a medium bowl, whisk flour, baking powder, and salt together.

3. In a large bowl, combine almond milk, lemon juice, lemon zest, and oil. Stir in applesauce, brown sugar, and vanilla extract.

4. Fold dry ingredients into large bowl. Mix until just combined. Gently stir in blueberries.

5. Pour mixture into prepared loaf pan. Put in oven for approximately 1 hour. Remove and let cool for 1 hour.

6. Put all four ingredients for frosting into a bowl. Mix with electric mixture on low, gradually increasing the speed until it thickens.

7. Spread onto loaf. Gently slice, and it’s ready to be eaten!

Emory

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recipe: sea salt almond clusters

Ingredients:

3 cups whole almonds
1 ½ cup bittersweet chocolate, chopped
white sugar
sea salt

Steps:

1. Preheat oven to 300°F. Spread almonds onto a baking sheet. Bake for 12 minutes. Remove from oven.

2. Put chocolate into a medium-sized microwave-safe bowl. Place in microwave, cooking for 40 seconds at a time. Stir frequently, until chocolate is melted.

3. Remove chocolate from microwave. Stir in almonds, completely covering each one.

4. Spoon a cluster of chocolate-covered almonds onto a baking sheet (I tried for 10 per cluster). Repeat until cookie sheet is full. Sprinkle with sea salt and sugar. Put in refrigerator for at least 1 hour in order to set. Clusters will keep for about one month!

Emory

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  • 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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