simple valentine’s day trifles

Makes 2 servings

This is an extremely quick and easy treat to make for that special someone on Valentine’s Day. It is a dessert that won’t break the bank, nor will it cut into your already precious time. Place in champagne flutes for a special touch. It is impossible to mess up this recipe, and it is certified to be paid back in even sweeter kisses.

Simple Valentine’s Day Trifles

Ingredients:

¾ cups raspberries, fresh
½ cups Oreos, broken
Whipped cream

Steps:

1. Start by measuring the ingredients. You will need approximately five Oreos to amount to ½ cup of crushed cookies. Once the raspberries and cookies have been prepared, set aside.

2. Using the champagne flutes, fill each one with ¼ of the crushed Oreos. Place ¼ of the raspberries on top. Then add whipped cream. This should take you to the halfway point in the flute. Repeat once more. Then top with leftover crushed Oreos, and refrigerate until you are ready to serve.

Happy Valentine’s Day!

Emory

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a week of christmas: shortbread wedges

Shortbread8I’m a big fan of all things wedge, from shoes to food, but I’ve always hated the name. Being only one letter short of another word (wedgies) that instills unappealing mental images, is generally something that you don’t want to happen when thinking of delicious food. Potato wedges, pizza wedges, and now shortbread wedges, there’s really only one way to describe it all: YUM! Treats that are served as a finger food for multiple people are the best kind to have around in the holiday season. Hence why these shortbread wedges just had to go to the top of my list of Christmas recipes. Besides, shortbread is synonymous with Christmas, is it not?

Shortbread11This is one dessert that you cannot go without this holiday season!

Shortbread1Shortbread Wedges:

1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
2 tsp granulated sugar

Steps:

Shortbread21. In a bowl using a wooden spoon, beat together butter, icing sugar, vanilla, and salt until light and fluffy.

Shortbread32. Add flour until well-combined.

Shortbread43. Line a 9-inch square cake pan with parchment paper. Add mixture.

Shortbread54. Flatten dough with the palm of your hand to make a smooth and even surface.

Shortbread65. Using a knife, score the surface into rectangular pieces. Prick each wedge several times with a fork. Sprinkle with sugar.

6. Refrigerate until firm, approximately 30 minutes.

7. Heat oven to 300°F. Bake until golden brown, about 55 minutes.

Shortbread98. Remove, let cool, and cut through score lines. Then, devour!

Shortbread10Shortbread7<3

Emory

a blogger’s dozen: drinking fine chocolate (liv a lil chocolate)

liv a lil chocolate - HSB - Display Photo copyHello, friends! This post is a very bittersweet one for me, and I’ll explain why. The bitterness comes from the fact that today marks the end of ‘A Bloggers Dozen’ series. It began as an idea to reach out to other bloggers that I either admired, hardly knew, or that liked my own site, coupled with the desire to introduce more recipes into HSB, and grew into something much more than that. The sweetness is the fact that I successfully featured a new guest blogger each month, beginning with myself and now ending with my brother and sister-in-law!

When I first introduced this food series last January, I neither had direction as to where I wanted to take it, nor did I know how to approach any potential writers. Now, nearly twelve months later, I finally feel as if I have a good handle on how to present these posts to you, and I love the opportunities that have stemmed as a result from this series. I have formed friendships with a few of you from all over the world, and have learned the value in working together with someone, merely for the sake of our creativity and passion. We don’t get paid for this after all, at least not in the monetary sense. However, the benefits that I have reaped from this series have far outweighed any superficial profits.

Come January 2015, I hope to introduce a new series. One that is similar in that it features a new guest blogger each month, but different because it will not centre on food. More to come on that later.

The saying is that all good things must come to an end. I also believe in making an exit while still on top, and for each door that closes, another opens. That’s a shitload of platitudes. Yet, that opening that I speak of is in the incredibly delicious form of liv a lil chocolate. This is a company that not only do I have familial ties to, but one that is so new that it was just launched this weekend in Kelowna, British Columbia! I can honestly say with 100% guarantee, that everything that comes from liv a lil chocolate is absolutely amazing. Don’t only take my word for it. Try this recipe, and when your tastebuds feel so alive that you feel as if they may just jump out of your mouths, then go to this website and order some of their other forms of chocolate. Do it now. With Christmas being but days away, your family and friends will thank you for it.

I couldn’t think of a better way to bid farewell to ‘A Blogger’s Dozen’ than to feature a recipe from liv a lil chocolate, and the people behind it. Thank you for reading these posts over the last twelve months! Enjoy this one, and in the meantime, patiently await my new series that’ll begin again next month!

<3

Emory

Decadent Drinking Chocolate - 1Drinking Chocolate:

Ingredients:

40 g (1/4 cup) of dark chocolate shavings

250 mL (1 cup) of whole milk

Decadent Drinking Chocolate - 2Steps:

1. Select your chocolate. The type and quality of the chocolate you select will directly determine the outcome of the resulting drink. We prefer a 70% dark chocolate (this number represents the % of cocoa solids), which we find produces a rich, full-bodied drink. However, some prefer a drinking chocolate with a sweeter finish in which chocolate around 55%-60% cocoa solids may be more ideal.

2. For optimal dispersion of the chocolate into the milk it is best to grate the chocolate. Alternatively, the chocolate may be finely chopped using a knife.

3. Warm the milk in a saucepan. Once at a simmer (careful not to boil or scald) add the chocolate shavings. Using an immersion blender or whisk, mix the chocolate into the milk until completely emulsified and smooth.

4. Pour into a mug and enjoy.

Decadent Drinking Chocolate - 3For centuries, from the Mayans to the Aztecs, chocolate was revered as a magical elixir and was consumed as a drink to nourish and stimulate both the body and mind. In fact, the history of chocolate is as rich as the substance itself as cocoa beans were once a common currency while the botanical name of the tree from which they grow (Theobroma cacao) literally translates from Greek to mean “food of the gods.”

While the chocolaty drink consumed by these ancient cultures would have been quite bitter and harsh, modern varieties of hot chocolate have been tarnished with “artificial flavouring” and the practice of mixing powder into water. Fortunately, it is incredibly easy to whip up your own batch of this velvety tonic and restore this drink into the hall of liquid legends.

This basic recipe will produce a true drinking chocolate that is incredibly more complex and decadent than anything delivered from a tin. For those that enjoy experimentation, this drink can be topped with whipping cream (as seen in the photo), enhanced with a pinch of cinnamon, or for those long, cold winter nights, complimented with a shot of Baileys. The possibilities of personalization using this base recipe are endless.

Chocolate is incredibly complex and naturally contains over 300 chemical compounds, many of which have proven, positive effects on mood, concentration and sex-drive. Additionally, the anti-oxidants and flavanols found in chocolate have been demonstrated to have many health-boosting effects. However, science aside there is one aspect of chocolate that is indisputable: in moderation its effect on the soul is immeasurable. After all, our time here on this little blue dot is limited and whether you prefer chocolate in a solid or liquid medium (or both), we encourage you to live a little and enjoy fine chocolate!

Jordan and Julia

a blogger’s dozen: walnut and maple biscotti (me + orla)

SAMSUNG CAMERA PICTURESIt seems that with every Blogger’s Dozen post, I’m saying that “this month I’ve decided to do something different.” Perhaps it’s  because I’m constantly trying to think and act outside of the proverbial box, or because I try not to be a creature of habit. It could also be due to the fact that this is only the eleventh post and eleventh month of this series, and is therefore still seemingly new and open to experimentation. Or perhaps I just think too much and am making a mountain out of a little (foodie) molehill! Yes, most likely it is the latter.

Most of you are aware of my adoration for Instagram. I’ve said more than once that it is one social media outlet that I cannot live without. Consequently, this month’s guest blogger is one of my favourite people and artists that I follow on IG. Sara is mostly known in the media world as the girl behind @me_and_orla. With over 45,000 followers, it goes without saying that many people, including myself, find her photographs elegant, inspiring, and so very majestic. Additionally, it turns out that she also has an equally beautiful WordPress blog that can be found here

For those of you who have Instagram and WordPress, you must become a follower of Sara. In the meantime, here is her delicious Walnut & Maple Biscotti recipe. Her spectacular photographs aside, this is sure to be the most delicious treat.

Have an amazing weekend!

<3

Emory

P.S. If you want more from Sara, and to learn about her own views regarding Instagram, you may hear her radio interview here. She explains the community and process of taking and posting photographs in the most eloquent way. It’s well worth the listen. :-)))

SAMSUNG CAMERA PICTURESWalnut & Maple Biscotti:

10 tbsp salted butter, melted
1 cup caster sugar
1/2 cup dark brown sugar
1 tsp good quality vanilla essence
1/2 cup maple syrup
3 large eggs, lightly whisked
3.5 cups plain flour
1 tbsp baking powder (or just use self-raising flour)
1.5 cup chopped walnuts 
1/2 cup ground almonds

For the glaze: 

2 tbsp maple syrup
1-2 cups icing sugar (confectioners sugar)

SAMSUNG CAMERA PICTURESSteps:

1. Mix the eggs, melted butter, syrup and essence & sugar together in a large bowl until well combined.

2. Stir in the ground almonds, flour and baking powder. If the mix still feels wet and sticky, slowly add more flour until you have a soft dough. Finally stir in the walnuts.

3. With floured hands, divide into two and shape into two ciabatta-shaped loaves – long and quite flat. Place each one on a sheet of parchment on a baking tray. Bake loaves at 250c for 20-30 minutes. It’s important that they are solid, but a bit soft in the middle is fine.

SAMSUNG CAMERA PICTURES4. Allow to cool thoroughly – about half an hour. Slice into 1 cm thick slices with a good serrated bread knife. If you’re feeling fancy you can cut them on the diagonal.

5. Turn the oven down to about 100c. Spread the slices out across the wire oven shelf (or on a cooling rack above a solid shelf). This is an important as it allows the air to circulate and dry the biscuits on both sides, giving them their finished crunch.

6. Bake for as long as you can bear it. An hour is good. They’re done when they feel hard & dry to the touch.

7. Allow to cool. Mix together the remaining syrup with icing sugar until you reach your desired consistency. I like mine slightly stiff to minimize the run-off. Drizzle over cooled biscuits and allow to set before packing away. (These seem to keep fine in the open or in the fridge, but I prefer to use a tin just in case.)

8. All done. Dip in your coffee for breakfast or a mid-afternoon pick me up. Crumble over espresso & vanilla ice cream for a quick & fancy dessert. Slip one into your loved one’s lunch to let them know how sweet you are. Enjoy!

SAMSUNG CAMERA PICTURESI’m bringing biscotti back. Maybe it never actually went away, but it’s definitely under-appreciated by coffee drinkers and afternoon snackers across the western world. Handing out a test batch to my family last week, I recoiled horror to see them chomping on them dry. Can we all just agree right now that if you bake these, you have to dunk them, in whatever hot beverage you prefer. It’s non-negotiable.

This recipe is based on my tried-and-tested perfect biscotti recipe, but here I’ve given them a seasonal twist for autumn. I’m usually a purist, but this variation is subtle and classic, and the icing is kind of a game changer …

Sara

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

a blogger’s dozen: daniela’s seed and nut crackers (two sweet bakers)

ImageProxy2.mvcHey guys! This week I was going to do a super long write up about my guest blogger Daniela and her amazing site, but then I realized that everything you need to know about it is in her blog name (and ad). Two Sweet Bakers is a blog that features the most delicious and the most healthiest recipes! Well, maybe not the most in the entire world, but really, who can claim to have that title? So until it is proven to me otherwise, I am giving it to today’s guest blogger. I just know that you will love this treat today. What are you waiting for? Try it out for yourselves!

Emory

ImageProxy.mvcSeed and Nut Crackers:

2 cups (300g) mixed raw nuts – you can use seeds as well (I used cashews, hazelnuts, almonds, walnuts and sesame seeds)

1 egg

2 tbsp water

1 tsp coarse sea salt

Steps:

1. Preheat the oven at 360°F / 180°C. Line a baking sheet with parchment paper.

2. Put the nuts in a blender or food processor and blend till the mixture resembles crumbs. Alternatively you can use a knife and chop the nuts till they resemble crumbs. This will take some time but it is still effective.

3. Add the egg and water. Stir until the mixture comes together in a quite stiff dough.

4. Place the dough directly on the lined baking sheet. Press the mixture with your hands to form a rectangle, about 0.1 inches (2-3 mm) thick. If the dough sticks to your hands, cover the dough with a piece of parchment paper on top. Now press on the parchment instead of directly pressing the dough.

5. Spray some water on top of the dough and sprinkle with sea salt.

6. Bake for about 10 minutes. Always keep an eye on the oven, they burn easily. Leave to cool, slice into rectangles and store in an air tight container. Enjoy!

ImageProxy1.mvcMy food blog is all about simple, healthy, all natural food. Sometimes I get my inspiration from the leftover ingredients I have. When I had two bags of mixed raw nuts in the kitchen, I had to do something with them. The solution? Make seed and nut crackers which have a generous sprinkling of sea salt on top. Yum! These crackers could easily become a pantry staple. They require wholesome ingredients and are super simple to make. These crackers taste amazing and are super filling so hooray!

Daniela

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

 

  • 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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