recipe: perfected egg and dairy-free fluffy bagels

I made a recipe for bagels a few years ago that I have since made dozens of times since. I have changed the recipe enough that I felt like it warranted a new post. They are so big and fluffy and my own family actually request that I make them more often than I make bread and buns. Try them (again) for yourself!

Perfected Egg and Dairy-Free Fluffy Bagels

(Makes 1 dozen)

Ingredients:

1/2 cup granulated sugar

1 1/2 tbsp active dry yeast

2 cups warm water

1/3 cup canola or vegetable oil, plus more to grease

1/2 tsp salt

6 cups all-purpose flour

Steps:

1. Add the sugar, yeast, and warm water to a large bowl. Mix well, then cover with a tea towel for 15 minutes or until the yeast has bubbled.

2. Remove towel. Next add the oil, salt, and flour. Make sure to stir between each cup of flour. When the dough is no longer sticky, transfer to a floured surface. Knead for another 5 minutes until smoothed out. Form into a large ball and place in a new, large, oil-greased bowl. Cover with a tea towel. Put in oven with the light on for 1 hour to let rise.

3. After dough has risen, remove it from oven and punch it down. Then transfer again to a smooth surface. Separate into 12 balls. Poke your thumb through each ball and form into the shape of a bagel. Place onto a lightly greased cookie sheet. You may need two. Cover with a tea towel and let rise for 30 more minutes.

4. Meanwhile preheat oven to 375°F. Bake for 30 minutes or until a deep golden brown. Remove and brush with butter or margarine (regular or dairy-free). Let cool down before slicing into them. Enjoy!

Note: You may choose to add something to the top of the bagels, such as poppy seed. If so, do so right before placing them in the oven. Store in an airtight container at room temperature for up to 3 days.

Emory

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recipe: apple & blue cheese bread pudding

This is a modified recipe from an old Kinfolk Magazine article that I rediscovered recently. It was geared toward single servings- not for large families but more so just for the reader to indulge in. Below is what was written:

“Depending on your level of carb-indulgence, it can be difficult to polish off a whole loaf of bread solo before it gets stale. This recipe offers a clever way to use those chewy end bits before they go bad, fusing them with something you’re meant to let grow pungent.” -Kinfolk, v. 11, p. 35

The main difference is that I removed the eggs and honey from the original recipe, added some vanilla, and changed the measurements. It turned out so lovely- especially if you are a lover of sweet and salty.

Apple & Blue Cheese Bread Pudding

(1 serving)

Ingredients:

1 tbsp butter
1 cup bread, torn into pieces
1/2 cup milk
1/4 cup granulated sugar
Pinch of salt
1 apple, peeled and diced
1/2 tsp vanilla extract
2 tbsp blue cheese, crumbled

Steps:

1. Preheat oven to 400°F. Coat an oven-safe ramekin with butter.

2. Add the bread, milk, sugar, salt, apples, vanilla, and blue cheese to a bowl. Gently mix until everything is coated. Then pour into the ramekin. Place in oven and bake uncovered for 30 minutes. Remove and serve warm.

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: halloween fries in aioli sauce

My husband and I have been in love with sweet potato fries for over one decade- ever since our days of dating. We would often go to a restaurant for our dates and one or both of us more often than not ordered a side of these delicious fries with our meal. When we got married, our dates were less frequent and once we had children, well they became yearly instead of weekly. Thus, we started making sweet potato fries at home.

There are several different recipes for them, but they all basically include the same ingredients. One sweet potato, then oil, salt, and garlic. That’s it! They cook faster than homemade fries made from regular potatoes and are hard to mess up so long as you slice them thinly and cook over a high heat.

Serve with aioli sauce to elevate their flavour! It only takes a few minutes to prepare and it tastes amazing!

Halloween Fries in Aioli Sauce

Ingredients:

(For the fries)
1/4 cup oil (any kind)
1 large sweet potato
Salt
Pepper
Garlic powder

(For the sauce)
3/4 cup mayonnaise
2 cloves garlic, minced
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper 

Steps:

1. Preheat oven to 425°F. Pour the oil onto a large cookie sheet. (If not using non-stick, you also may want to line with parchment paper as well.) Cut sweet potato in half, and begin to thinly slice using a large knife. Place fries onto cookie sheet and coat evenly with salt, pepper, and garlic powder.

2. Place in oven and bake for approximately 30 minutes or until fries start to crisp. (They may require more or less time depending on your oven.) 

3. Prepare the sauce. Add all ingredients one by one into a measuring cup. Stir well, and place in fridge until fries have baked.

4. Once fries are done, remove them from the oven. Then serve still warm with the chilled aioli sauce. Hope you love them as much as we do!

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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  • 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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