thanksgiving glazed ham

thanksgiving-glazed-ham-3Today is Thanksgiving Monday in Canada. Here is a recipe for a glazed ham that is equal parts sweet and savoury.

Honey Glazed Ham

Ingredients:

1 cooked .5 lb ham
1/2 cup brown sugar
1/4 cup honey
1/2 cup water
3 tbsp mustard
1/2 tsp cinnamon
1/2 tsp ground cloves
dash of nutmeg

thanksgiving-glazed-ham-1Steps:

1. Combine the brown sugar, honey, water, mustard, cinnamon, cloves, and nutmeg into a small saucepan. Melt the ingredients, stirring constantly. Remove from heat.

2. Put the ham in a slow cooker. Pour the mixture over top. Set the heat to low. 

3. Baste the ham every hour. Cook for 8 hours.

4. Remove, and devour!

thanksgiving-glazed-ham-2Now to put on Planes, Trains & Automobiles and fall into a food coma on the couch. Happy Thanksgiving, all.

<3

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

chocolate cake cupcakes

ChocolateCake5This year for Geoffrey’s birthday, I promised to bake him a cake. I typed in the words “best chocolate cake recipes” into Google, clicked on the first page that came up, and promptly made a shopping list of ingredients that we were in need of. The night before his big day, we returned home from visiting his family, and I set out to make the cake.

We moved into The Little Barn only a few weeks ago, but between work, dogs, contractors, and life, we have yet to unpack absolutely every box. (We only just got our kitchen sink installed on Friday.) When I went to grease two 9″ cake pans, I realized that I only had one bread pan, a casserole dish, and two muffins trays. Pardon my French, but my first thought was, “Shit. Now what?” Never one to be deterred in the kitchen, I chose to turn this two-tiered chocolate cake into 29 muffins, given that he was turning that exact age this year.

This one decision turned an everyday chocolate cake recipe into a beautiful mountain of chocolate cupcakes. It was definitely a silver lining moment.

ChocolateCake1Chocolate Cake Cupcakes:

For the cake mixture:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the frosting:
2 3/4 cups confectioners’ sugar

6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk
1 tsp vanilla extract

ChocolateCake2Steps:

1. Preheat oven to 350°F. Prepare the muffin trays by buttering and lightly flouring.

2. Add flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk through to combine well.

3. Add milk, vegetable oil, eggs, and vanilla. Mix at medium speed until combined. Add boiling water, and beat at a high speed to add air to the batter.

4. Distribute mixture evenly to muffin trays, filling about 1/2 to 3/4 full. Bake for approximately 17 minutes, or until cake tester comes out clean. Let cool.

ChocolateCake65. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.

6. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

7. Once cool, remove the cupcakes from the trays. Frost the tops of each cupcake. Place in the refrigerator.

8. After the frosting has hardened, build a tower of cupcakes. Then serve, and enjoy!

ChocolateCake10ChocolateCake8Because of time constraints, I had to use store-bought icing for Geoffrey’s Chocolate Cake Cupcakes. The next time that I make this, I will be sure to make it from scratch. BTW, I most definitely will be making this recipe again. The design and the taste were that extraordinary! Be sure to try it out for yourself!

<3

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

a blogger’s dozen: miranda’s harvest spice cupcakes (pink tie bakery)

123I’m going to start off this post for this month’s A Blogger’s Dozen series by saying how utterly amazing the girl is who is the mind behind Pink Tie Bakery. Miranda not only has some of the most beautiful food photography that I have ever seen, but she is a sweet and reliable blogger on the whole. When I approached her to do September’s guest post, she literally had to create something from scratch, make up an ad, and send in her final product to me all within a few days. I was initially ignored and jilted by another potential guest blogger. That’ll teach me for venturing into Blogspot waters!

Ok, now let’s talk about Miranda and her website. If you haven’t yet added Pink Tie Bakery to your list of blogs to follow, then do so right now. Seriously. Her recipes are mouthwateringly worthy, and the ones that I have tried taste like a big slice of heaven. Her Harvest Spice Cupcakes are no different, and are a perfect way to ease us slowly into fall. So try them out for yourselves, because someone as awesome as Miranda would never steer you wrong. Besides, we could all benefit with adding a little pink into our lives!

<3

Emory

P.S. I apologize if I offended any Blogspot users out there. You guys rock the blogging world! :-)))

new.jpgHarvest Spice Cupcakes with Banana Frosting:

(yeilds 18 cupcakes)

For the Cupcakes:

1 3/4 Cup Sifted All-Purpose Flour
1/2 Tsp (Baking) Soda
1/2 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Cocoa
3/4 Tsp Nutmeg
1 Tsp Cinnamon
1 1/2 Cup Sugar
1/2 Cup Shortening (or butter at room temperature)
1 Cup Sour Milk (Buttermilk)
2 Eggs
1 Tsp Vanilla
1 Tsp Lemon Extract
1/2 Cup Chopped Walnuts

For the Frosting:

1 Cup Mashed Bananas (about 3)
3/4 Cup Sugar
1 Egg white
1/4 Tsp salt

new1.jpgSteps:

1. Preheat your oven to 375 Degrees Fahrenheit. Line a standard 12 cup cupcake pan with paper liners and set aside.

2. Sift together the flour, baking soda, baking powder, salt, cocoa, nutmeg, and cinnamon in a bowl.

3. Combine your sour milk, vanilla extract, and lemon extract in a small bowl.

4. In a standard mixer put in your sifted dry ingredients, sugar, butter, and 1/2 of your sour milk mixture. Beat for 2 minutes on a medium speed.

5. Add the eggs and remaining milk. Beat for about 2 minutes more.

6. Fill your cupcake pans about 2/3 full and bake for 17-20 minutes.

1.jpgThe recipe I chose to share with you all is very special to me. I use to volunteer with Hospice when I lived in Spokane, WA a few years ago, and one of the people I use to visit was an extremely generous and kind woman whom I will never forget. Each time I visited her we would bake together because she also had a passion for baking, and many, many old recipes. I use to walk in the door and she’d call out to me, with excitement in her voice, about how long it had been since she baked this recipe or that recipe and that we had to start right away! She always made me smile, and her recipes were consistently delicious and fun to make.

So, this is one of the recipes that she gave to me, and I hope you enjoy it as much as I do!

Miranda

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!

carrot cake

1.jpgWell, my friends, the Hutterites did it again! Today I am presenting to you another fantastic recipe that I found within the same book as my previously posted dessert. This time, however, I’ll try to lay off the cursing.

I’ve tried a lot of Carrot Cakes in my day. Growing up, my mum often made it and so I came to really like only hers. Every other recipe that I had tried paled in comparison. The cake that my Baba would make was filled with nuts and was made without the icing on top. In my eyes, Carrot Cake just isn’t complete without that added sweetness. I also don’t care for nutty desserts. I’m not a chipmunk, people. Although, my cheeks are quite chubby.

4.jpgThat being said, I obviously made this Carrot Cake WITH icing and WITHOUT nuts. However, you can do the opposite, or just do one and not the other! Either way, these ingredients are going to be an utterly delicious, super duper scrumptious success! 

2.jpgCarrot Cake:

Cake:

1 1/2 cups white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 cup cooking oil
1/4 cup milk
2 tsp vanilla
2 cups finely grated carrots

Icing:

3 cups icing sugar
1/2 cup butter
splash of milk
1 tsp vanilla extract

3.jpgSteps:

1. Sift dry ingredients together.

2. Add remaining ingredients and mix well.

3. Pour mixture into a greased 13x9x2 inch cake pan.

4. Place into oven. Bake at 350°F for 45 minutes. Let cool.

5. Combine icing in medium bowl. Spread evenly over cake. 

6. Dive into your mouth-watering treat, and enjoy!

5.jpg6.jpg7.jpg

Sorry mum, but I think that I might have just retired your recipe. This one is too amazing for words (or swears)!

<3

Emory

a damn good rhubarb dessert

01Hey guys. One quick question. Do you like rhubarb? I mean, really like it? Like it more than any other vegetable around? I do. I just cannot get enough of this tart treat. I actually tried rhubarb flavoured soda the other day at a vegan restaurant, and it was the best soda that I’ve ever had. Like, ever.

One thing that I look forward to every summer is adding rhubarb to all of my desserts. Whether it’s in pie, muffins, cake, crumble, or a sauce all by its lonesome, whichever foods are socially acceptable to combine it with, I will be doing it. I guaran-damn-tee it!

Sort of as a joke, but also out of curiosity, I picked up an old cookbook at the library called “The Hutterite Community Cookbook.” Old as in 2002. Which, in today’s standards, with the millions of new food fads and diets out there, that’s ancient. However, it is the 3rd expanded edition, so you know that whatever kick-ass recipes are in the book have been tried and perfected among the Hutterites. Maybe I shouldn’t have put kick-ass and Hutterite in the same sentence. Twice.

05FYI, the copyright page in this cookbook informs me that, “No part of this publication may be reproduced or transmitted by any means, electronic or mechanical … without permission in writing from the publisher.” So I apologize in advance to any members of the Hutterite colony for using, albeit tweaking, one of their rhubarb recipes (not to mention swearing in this post). Feel free to contact me if you would like me to remove it. Until then, all is fair in love and war (and baking)!

03Rhubarb Cake:

Cake:

2 cups sugar
1/2 cup butter

2 eggs
1 teaspoon lemon extract
1 cup milk
1 cup sour cream
2 cups flour
2 cups chopped rhubarb
2 tbsp cinnamon

Icing:

3 cups icing sugar
1/2 cup butter

splash of milk
1 tsp vanilla extract

07Steps:

1. Cream sugar, butter, and eggs together. Add remaining ingredients in order given; mix well. 

2. Pour into a large, greased cake pan. Spread evenly.

3. Bake at 350°F for 45 minutes. Let cool.

4. Combine icing in medium bowl. Spread evenly over cake. 

5. Place in refrigerator until its ready to eat!

06This was honestly such an amazing dessert. If I were to change one thing, it would be to line the bottom of the cake pan with a crumble. Other than that, chalk up one major success to the Hutterites!

<3

Emory

  • 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

  • Calendar

    October 2018
    M T W T F S S
    « Sep    
    1234567
    891011121314
    15161718192021
    22232425262728
    293031  
  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 2,638 other subscribers

%d bloggers like this: