happy halloween

Happy Halloween boys and ghouls!

These were taken in October at my mum’s place on our most recent trip to BC. I’m so blessed to have three little ghostlings of my own this year!

Have a safe and happy Halloween.

Emory

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recipe: simple, spooky dirt cups

Makes 1 dozen

Ingredients:

(For the cookie cups)
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla
1 large egg
1/4 tsp salt

(For the filling and topping)
2 Instant Pudding Cups
1/2 cup milk or dark chocolate bar, grated
12 gummy worms

Steps:

1. For the cookie cups: Preheat oven to 350°F. Grease 12 muffin cups and set aside. Cream butter and sugar together in a medium or large bowl until fluffy. Then add vanilla and egg and mix well. Next add flour, cocoa, and salt and stir until well-combined.

2. Remove batter from bowl and divide into 12 balls. Press down the balls into the muffin cups ensuring that they fully cover the bottom and halfway up the sides. Place in oven and bake for 10 minutes. Remove from oven, let cool, then remove them from tray.

3. For the filling: Fill each cup with equal amounts of pudding. Insert worm into cup and top with grated chocolate. Keep cool until ready to serve these spooky treats.

Emory

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recipe: orange and cardamom muffins

These warm and spicy muffins are a perfect treat to have on a cool fall day. The flavours as well as the orange and black colouring are also matched for the season!

Orange and Cardamom Muffins

(Makes 1.5 dozen)

Ingredients:

2 1/4 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cardamom
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter (plus more to grease), room temperature
2 large eggs
1 tsp vanilla extract
1 zest of orange
1/3 cup orange juice
1 cup chocolate chips

Steps:

1. Preheat oven to 350°F. Butter 16 muffin cups. In a medium bowl, combine flour, baking powder, baking soda, salt, and cardamom. Mix well. Set aside.

2. In a large bowl, add the sugar and butter and whisk for a few minutes until fluffy. Next add the eggs, vanilla, orange zest, orange juice, and chocolate chips. Stir until just combined and lump-free.

3. Drop batter evenly into muffin tins. Put in oven and bake for about 18 minutes or until a toothpick comes out clean. Remove and enjoy!

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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recipe: apple pear cake

Just in time for the fall months and Halloween, this cake is the perfect dessert for such an occasion. It’s not overly sweet, and is just warm, filling, and spicy. Try it for yourself!

Apple Pear Cake

Ingredients:

(For the cake)
1 cup apples, peeled and sliced
1 cup pears, peeled and sliced
1 cup brown sugar
1 1/2 cups granulated sugar
2/3 cup butter, plus more to grease
4 large eggs
3 tbsp vanilla extract
1 tbsp lemon juice
4 cups all-purpose flour
2 tbsp baking powder
2 tsp salt
1/2 cup milk
1/2 cup canola oil
1 tsp cinnamon

(For the topping)
1 cup icing sugar
2 tbsp butter
1 tbsp milk (or until desired consistency)
1 tsp vanilla extract
2 tbsp walnuts, chopped

Steps:

1. Preheat oven to 350°F. Grease two round cake pans. Peel, cork, and slice the apples and pears. Set aside. 

2. In a large bowl, beat the sugar, butter eggs, vanilla, and lemon over medium speed for 3 minutes. Add the dry ingredients next- the flour, baking powder, and salt. Then add the milk and oil. Continue to mix until well-combined.

3. Pour batter into cake pans. Top one of the cakes with the apples and pears. Sprinkle cinnamon on top. Bake in oven for approximately 45 minutes or until a toothpick comes out clean. Remove, let cool completely.

4. Meanwhile, prepare the icing. Once cool, remove the cakes from their pans. Stack the cake with the layer of fruit on the bottom, and the non-fruit cake on top. Ice the top layer of the cake and sprinkle with nuts. Finally, enjoy this sweet, moist, and comforting fall cake.

Emory

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  • Hello! My name is Emory. I am a wife, mother of four (three on earth in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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