wilder’s baptism

Two Sundays ago, Wilder was baptized into the Roman Catholic church.

We spent the morning getting ready at home. I set out the food that I had spent weeks preparing. I made an appetizer tray, bread, macaroni salad for the adults, slow cooker mac and cheese for the kids, banana bread, cookies, and strawberry crumb muffins (TBA).

Remy and I had also created origami crosses the day before. After she painted them, I hung them on the wall.

The decorations- which included a tablecloth, dinner plates, utensils, religious garland, and cups- were all purchased from Party City in Saskatoon, SK. I did what I could to show our faith and love for our son!

We drove into the city and met my husband’s family for mass. Afterwards, my sister and her family and my step-dad showed up. I fed and changed Wilder into his outfit, and he, along with nine other babies, were baptized. It only took 30 minutes!

The baptism went very quickly and very smoothly as well. We had a reading a few words from our kind and humorous priest. Wilder was entertained by everything around him. He got oil on his chest and the most beautiful smelling oil on his head. He didn’t cry. Remy was her usual bratty self and hopped around entertaining everyone. She even tried blowing out the baptismal candles as they were being lit and made everyone crack up.

Geoff’s parents served as Wilder’s godparents. Afterwards, we were given a candle, certificate, and scarf. Then we left and everyone came out to our new home on our acreage. We had an early supper and the kids ran around inside and outside. It was just a lovely, lovely day. Most importantly, Wilder is now a child of God. Alleluia! Alleluia!

Emory

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recipe: egg- and dairy-free dinner rolls

To my vegan friends- these dinner rolls are a great alternative to buns that may contain eggs or dairy. They are fluffy, delicious, and look exactly like regular dinner rolls. Be sure to make them if you are searching for a vegan recipe, or if you are curious to see just how amazing they taste.

Egg- and Dairy-Free Dinner Rolls

Ingredients:

2 cups unbleached all-purpose flour
2 tsp quick rise yeast
2 tbsp white sugar
½ tsp salt
½ cup unsweetened almond milk
¼ cup water
2 tbsp vegan butter

Steps:

1. Combine 1 cup of flour with yeast, sugar, and salt in a large bowl.

2. Put almond milk, water, and butter in a microwave-safe bowl, and heat up until warm. Remove and add wet ingredients to dry ones. Mix until well combined.

3. Slowly add the remaining amount of flour, beating mixture until dough is soft. (You might have to alter the amount, depending on consistency.) Place dough onto floured surface, and knead for a few minutes. Then put into a bowl and cover with a towel. Set aside for at least 10 minutes.

4. Remove dough from bowl and cut into 12 equal pieces. Shape into balls and place into round or square greased baking dish. Cover again with a towel and let rest for 45 minutes.

5. Preheat oven to 375°F. Bake for approximately 20 minutes, or until tops are golden brown. Take out of oven, and brush with vegan butter. Eat when your heart desires!

Emory

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recipe: vegan easter cookies

Ingredients:

½ cup dairy free butter, room temperature
½ cup white sugar
4 tbsp almond milk
½ tsp vanilla extract
1 ½ cups unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
sprinkles

Steps:

1. In a large bowl, cream together butter, sugar, almond milk, and vanilla extract.

2. In a separate bowl, whisk flour, baking powder, and salt together.

3. Add dry ingredients to wet ingredients. Stir until well combined, then refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove cookie dough from fridge and roll onto floured surface no more than ½” thick. Using any shape of cookie cutter, cut and place onto large cookie sheet. Top with sprinkles. Bake for 8-10 minutes then remove from oven. Let them cool down before eating. Happy Easter!

Emory

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recipe: vegan salted peanut butter chocolate cake

In the past, I have shared quite a number of vegan recipes. This is due largely to the magazine that I write for requesting them. Also, while not a strictly vegan or vegetarian household (although I once was for over three years), we tend to try to eat healthier when it comes to sweets and savoury meals.

That said, now that I am breastfeeding again, I am on a dairy-free, egg-free, caffeine-free, and spice-free diet. This means that I have no choice but to divulge in vegan desserts. I couldn’t mind any less, because they are truly just as delicious as treats that are loaded with eggs and dairy. Case in point, this salty cake. Yum!

Vegan Salted Peanut Butter Chocolate Cake

Ingredients:

dairy-free butter, to grease
2 cups unbleached all-purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder, unsweetened
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ⅓ cup almond milk, unsweetened
¾ cup peanut butter
½ cup canola oil
1 tbsp vanilla extract
1 cup unsalted peanuts
1 tbsp sea salt

Steps:

1. Preheat oven to 350°F. Grease an oblong baking dish with dairy-free butter.

2. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk until well combined.

3. In a large bowl, combine almond milk, peanut butter, canola oil, and vanilla extract. Then fold in dry ingredients. Once thoroughly mixed, add peanuts and stir into batter.

4. Pour mixture into the baking dish. Top with sea salt and place in oven for approximately 35-40 minutes, or until a toothpick comes out clean. Let cool before cutting into pieces. Cover any leftovers and place in fridge until gone!

Emory

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recipe: traditional amish bread

Makes 2 loaves

Ingredients:

2 cups warm water
1/2 cup white sugar
1 ½ tbsp active dry yeast
1 ½ tsp salt
¼ cup canola oil
6 cups all purpose flour

Steps: 

1. Mix the warm water and sugar in a large bowl until sugar is dissolved. Next, stir in the yeast and set aside for at least 10 minutes, or until mixture becomes quite foamy. Then add salt, oil, and flour one cup at a time until the dough forms a nice consistency.

2. Remove from bowl and knead on a floured surface. Once smooth, place in a large, oiled bowl, coating the dough once over. Cover with a tea towel and let rise for approximately one hour.

3. Punch the dough down, then remove from bowl. Cut in half. Form into two smooth loaves, and place each one in a well-oiled loaf pan. Cover, and let rise for an additional 30 minutes.

4. Place both in oven and bake at 350°F for around 40 minutes. Do not refrigerate.

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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