recipe: haunted halloween brownies

Makes 18 squares

Ingredients:

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
2/3 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
2 tsp vanilla extract
1 1/4 cups water, boiling
3/4 cup oil (I used canola)
4 tbsp butter, more to grease
2 1/2 cups icing sugar
8 tbsp milk
18 marshmallows
36 chocolate chips

Steps:

1. Preheat oven to 350°F. In a large bowl, add all of the dry ingredients. Mix well. Next add 1 tsp of vanilla, boiling water, and oil. Stir or beat until well-combined.

2. Grease an oblong baking dish. Pour the brownie mixture evenly into it. Put in oven and bake for 30-35 minutes, or until toothpick comes out clean. Remove from oven and let cool for at least 15 minutes.

3. While the brownies are cooling, prepare the icing. Follow the directions listed on the icing sugar, making sure to use approximately 2 1/2 cups. You will also want to make sure that the icing is a little on the runnier side, as it needs to be poured onto the brownie. (If it’s too thick, you won’t see the marshmallow ghost.)

4. Top each brownie with one marshmallow. Pour the icing over the marshmallow and onto the brownie. Then give each one two chocolate chip eyes. Keep covered in the refrigerator for up to 3 days. Enjoy your boo-tiful brownies!

Emory

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recipe: egg-free thyme rolls

Egg-Free Thyme Rolls

Makes 2 dozen

Ingredients:

2 cups warm water
1/2 cup granulated sugar
1 1/2 tbsp active dry yeast
1 tsp salt
1/3 cup oil (any kind), plus more to grease
4 tbsp ground thyme leaves
6 cups all-purpose flour (or if adding whole wheat, make sure the two flours equal 6 cups)
Butter

Steps:

1. In a large bowl, combine the water, sugar, and yeast. Mix well, and cover with a damp tea towel for 10 minutes.

2. After mixture has bubbled, add the salt, oil, thyme, and flour. Knead in the bowl or on a floured surface until well-combined. Dough should not stick to your fingers. Grease another large bowl. Cover once again with a damp tea towel and let rise for 1 hour.

3. Preheat oven to 350°F. Punch down the dough and separate in two. Then cut each section into 12 equal pieces, totalling 24 eventual buns. Grease 2 12-cup muffin pans. Roll each piece into a ball and put in a muffin cup. Cover all 24 again with a damp tea towel and let rise for 30 minutes.

4. Once risen, put in the oven for 20-25 minutes. Remove when tops are golden brown. Brush with butter and serve warm! Store in an airtight, room-temperature container for up to 7 days. Can be frozen, thawed, and eaten as well.

Emory

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recipe: strawberry rhubarb tarts

I will be the first to admit that I have not made many pies or tarts in my life. In fact, I have only ever used this one pie recipe, and that it because it does not call for shortening. Shortening is just something that I have never bought or thought about buying. I know that this recipe works and it tastes amazing, hence why I keep reusing it.

That said, you can either follow it or you may use your own favourite pie/tart recipe! Or, you can buy pre-packaged shells. As long as you end up with tarts, you can move onto the next step. The filling!

I don’t know if there is a better pairing with rhubarb than strawberries. Together, they are like peanut butter and jelly. One is tart, one is sweet, both are red and delicious. This is the most fitting dessert for Canada or Independence Day. Enjoy, friends.

Strawberry Rhubarb Tarts

Makes 12

Ingredients:

For the crust:
3 cups all-purpose flour
1 tsp salt
1/3 cup coconut oil, room temperature
1/3 cup butter or margarine, cold
1/2 cup cold water (approximately)

For the filling:
1/2 cup all-purpose flour
1 1/2 cup granulated sugar
Dash of salt
2 cups rhubarb, diced
2 cups strawberries, diced
2 tbsp butter or margarine

Steps:

1. Preheat oven to 400°F. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter or margarine. Mix well. Then add water. The dough should form a crumbly ball. (Add flour or water accordingly.)

2. Transfer dough to floured surface. Form it into a flat, round patty with a rolling pin. Using a large mug or anything that will make a circular shape, cut 12 circles. Place each one in a non-stick muffin pan, pushing down the dough as you do so. Trim away any excess dough.

3. For the filling- Dice the rhubarb and strawberries and cook in water until softened. Drain the water. Combine flour, sugar, and salt in a bowl. Add the fruit and mix well.

4. Fill each tart with the filling. Dot with butter or margarine. Bake in oven for approximately 30 minutes or until tarts are golden brown. Sprinkle with sugar, and serve warm with either whipped cream, ice cream, or just by themselves!

Emory

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recipe: braided cinnamon swirl loaf

I have to admit that I made this recipe pre-pandemic. I used two different types of flour and sugar, as well as yeast. I am going to hold off making it again until I have enough of those ingredients in my pantry. However, if you have them now, please indulge in this deliciously moist and sweet loaf. You will not regret it!

Braided Cinnamon Swirl Loaf

Ingredients:

For the dough:
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 tsp salt
2 tsp active dry yeast
1/4 cup canola oil
3/4 cup warm water
1 large egg
oil, to grease pan

For the filling:
1 cup brown sugar
2 tsp ground cinnamon
1/3 cup melted butter

Steps:

1. Combine the flour, sugar, salt, and active dry yeast in a large bowl. Mix well.

2. In a medium bowl, beat the oil, water, and egg. Then pour the wet ingredients into the dry ingredients. Mix with a spatula until well-combined. A soft dough should be formed. Transfer the dough to a floured surface. Knead for 5 minutes, adding more flour if dough is sticky. Grease a medium bowl with oil and place the dough inside, covering with a towel and letting rest for 10 minutes. Meanwhile, prepare the filling.

3. Using the same floured surface, remove the dough from the bowl. Flour a rolling pin and roll out the dough to an 11”x17” rectangle. Spread the filling evenly onto the dough. Starting at the widest end, roll the dough into a long log. Cut the log in half and pinch one of their ends together. Gently braid a few times. Set inside a greased loaf pan, cover, and let rise for 90 minutes.

4. Preheat the oven to 350°F. Put the loaf inside and bake for 30-35 minutes or until golden brown. Remove and let cool slightly before taking it out of the pan. Store in an airtight container, bag, or bread box at room temperature.

Emory

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recipe: easter ricotta pie

Easter Ricotta Pie

Ingredients:

(For the pie crust)
1 ½ cup all-purpose flour
½ tsp salt
¼ cup coconut oil
⅛ cup butter, cold
10 tbsp cold water (approximately)

(For the filling)
2 cups ricotta cheese
4 large eggs
⅓ cup granulated sugar
1 tsp lemon zest
Squeeze of lemon juice

Steps:

1. Preheat oven to 350°F. 1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.)

2. Transfer dough to floured surface. Using a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges.

3. For the filling- combine all ingredients into a large bowl. Mix well. Then pour filling evenly onto prepared crust. Bake in oven for 45-50 minutes or until surface of pie feels firm to the touch.

4. Remove and let cool. Refrigerate until ready to serve. Top with powdered sugar or whipped cream if so desired!

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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