recipe: strawberry rhubarb buckle

Quick Strawberry Rhubarb Buckle

Ingredients:

(For the filling)
1 1/2 cups strawberries, diced
1 1/2 cups rhubarb, diced
1/2 cup granulated sugar
1 tbsp lemon juice
3 tbsp water
4 tbsp all-purpose flour

(For the cake)
1/2 cup butter plus more to grease, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk, any kind
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

(For the topping)
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup unsalted butter

Steps:

1. Prepare the filling. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, and flour. Bring to a boil over medium heat, then reduce to low and cook for another 2 minutes. Set aside.

2. In a large bowl, beat the butter and sugar over low speed until fluffy. Add the eggs, vanilla, and milk and continue to beat for 2 minutes. Next stir in the flour, baking powder, and salt until well-combined.

3. Preheat oven to 350°F. Grease a 8” or 9” inch cake pan with butter. Then pour 2/3 of the batter into the pan. Top with the filling. Add the remaining 1/3 of the batter. Set aside.

4. In a medium bowl, mix the brown sugar, flour, cinnamon, and butter together by fork or by hand. Once it’s a nice mixture, sprinkle it onto the cake. Place in the oven and bake for approximately 40 minutes or until a toothpick comes out clean. Let cool before slicing into!

Emory

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recipe: lemon poppy seed loaf

This loaf mimics those found at Starbucks. It is not an overly sweet one, so adding a glaze to it is a great option if you are craving something sweeter!

Lemon Poppy Seed Loaf

Ingredients:

(For the loaf)
2 cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter (plus extra to grease), room temperature
3/4 cup milk, room temperature
1/4 cup lemon juice
1 tbsp lemon zest

(For the glaze- optional)
1 cup icing sugar
2 tbsp unsalted butter, room temperature
1 cup icing sugar
1 tsp lemon juice

Steps:

1. Preheat oven to 350°F. Grease a loaf pan (approximately 9” x 5”) with butter and set aside. 

2. In a large bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt.

3. In another bowl, add the sugar, eggs, and butter. Beat vigorously by hand or on low with an electric mixer for 2 minutes. Then add the milk, lemon juice, and lemon zest. Mix well.

4. Make a well with the dry ingredients. Pour the wet ingredients into the bowl. Mix until well-combined.

5. Add the batter evenly to the loaf pan. Place in oven and bake for about 50 minutes or until a toothpick comes out clean. Remove, let cool, and then glaze if desired!

Emory 🍋

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recipe: blueberry & cream cheese muffins

Hello, spring!! How happy we are to see your shining face. I thought what better way to ring in the change of season but with some sweet and fresh fruit muffins! Hope you like them.

Blueberry and Cream Cheese Muffins

Makes 1 dozen

Ingredients:

(For the muffins)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 tsp baking powder
1/3 cup oil, any kind
1 large egg
1/3 cup milk
2 tsp lemon juice
1 cup blueberries, frozen

(For the icing)
1/4 cup unsalted butter, room temperature
4 oz cream cheese
1/2 tsp vanilla extract
2 cups icing sugar

Steps:

1. Heat oven to 400°F. In a large bowl, combine well the flour, sugar, salt, and baking powder. Set aside.

2. In a medium bowl, add the oil, milk, and lemon juice. Mix. Then pour the wet ingredients into the dry ingredients. Stir until just combined. Fold in the blueberries.

3. Line each muffin cup with a paper liner. Using a tablespoon or ice cream scoop, drop the batter into the 12 liners evenly. Place in the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove and let cool completely.

4. For the icing- Combine butter, cream cheese, and vanilla in a bowl and mix until smooth. Add icing sugar 1 cup at a time until desired consistency. Spread on top of muffins with a utensil or piping kit.

Note: because the frosting is made of cream cheese, these muffins can be frozen and thawed after they are iced!

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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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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  • 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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