recipe: sea salt almond clusters

Ingredients:

3 cups whole almonds
1 ½ cup bittersweet chocolate, chopped
white sugar
sea salt

Steps:

1. Preheat oven to 300°F. Spread almonds onto a baking sheet. Bake for 12 minutes. Remove from oven.

2. Put chocolate into a medium-sized microwave-safe bowl. Place in microwave, cooking for 40 seconds at a time. Stir frequently, until chocolate is melted.

3. Remove chocolate from microwave. Stir in almonds, completely covering each one.

4. Spoon a cluster of chocolate-covered almonds onto a baking sheet (I tried for 10 per cluster). Repeat until cookie sheet is full. Sprinkle with sea salt and sugar. Put in refrigerator for at least 1 hour in order to set. Clusters will keep for about one month!

Emory

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

purdy’s chocolatier saskatoon

Purdy’s Chocolatier is a family-owned company based in British Columbia, Canada. In operation since 1907, they have been a “national favourite” for over 100 years.

Purdy’s Chocolatier recently opened its first store in Saskatoon, Saskatchewan. I am so excited for this. Their chocolates are elegant, velvety, and delicious. Ranging from Himalayan Pink Salt Caramel to Snowball, they are unique and distinctive as well. I would say that my favourites so far are Mini Hedgehog, Petit Chocolat, and Almond Caramel. I prefer any chocolate that is simple and melts in my mouth.

Honestly, they were all so good! Try them out for yourself!

<3

Emory

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

vegan oatmeal raisin cookies

Processed with VSCO with a4 presetNow that I have eliminated so many foods and food groups from my breastfeeding diet, when it comes to indulging in sweet treats, I am limited to but a few options. Certainly nothing that involves dairy or chocolate. So what’s left? Nothing that is store-bought and tastes good!

I was going through my old recipe book one day and as luck would have it, I came across my vegan oatmeal raisin cookie recipe. I used to eat these cookies on a daily basis years ago when I was still a barista at a local coffee shop. The recipe is actually inspired by one of their vegan cookie recipes, but instead of raisins, they used dairy-free chocolate chips. It’s delicious either way.

Processed with VSCO with a4 presetVegan Oatmeal Raisin Cookies

Processed with VSCO with a4 presetMakes 18 cookies

Ingredients:

3 bananas
2 cups rolled oats
1/3 cup vegetable oil
1 cup raisins/dairy-free chocolate chips
1 tsp vanilla extract
1 tsp cinnamon
1 cup brown sugar

Processed with VSCO with a4 presetSteps:

1. Stir ingredients together in a large bowl. Let stand 15 minutes.

2. Preheat oven to 350°F.

3. Spoon a tablespoon full of batter into the palm of your hand. Press together, then place onto a cookie sheet.

Processed with VSCO with a4 preset4. Place cookie sheet in oven. Bake for 20 minutes. Remove, let cool, and enjoy!

Processed with VSCO with a4 presetI will add that if the batter is too runny, the cookies won’t hold together. In the event that you use large bananas, be sure to add more oats so that it has a thicker consistency.

<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: walnut and maple biscotti (me + orla)

SAMSUNG CAMERA PICTURESIt seems that with every Blogger’s Dozen post, I’m saying that “this month I’ve decided to do something different.” Perhaps it’s  because I’m constantly trying to think and act outside of the proverbial box, or because I try not to be a creature of habit. It could also be due to the fact that this is only the eleventh post and eleventh month of this series, and is therefore still seemingly new and open to experimentation. Or perhaps I just think too much and am making a mountain out of a little (foodie) molehill! Yes, most likely it is the latter.

Most of you are aware of my adoration for Instagram. I’ve said more than once that it is one social media outlet that I cannot live without. Consequently, this month’s guest blogger is one of my favourite people and artists that I follow on IG. Sara is mostly known in the media world as the girl behind @me_and_orla. With over 45,000 followers, it goes without saying that many people, including myself, find her photographs elegant, inspiring, and so very majestic. Additionally, it turns out that she also has an equally beautiful WordPress blog that can be found here

For those of you who have Instagram and WordPress, you must become a follower of Sara. In the meantime, here is her delicious Walnut & Maple Biscotti recipe. Her spectacular photographs aside, this is sure to be the most delicious treat.

Have an amazing weekend!

<3

Emory

P.S. If you want more from Sara, and to learn about her own views regarding Instagram, you may hear her radio interview here. She explains the community and process of taking and posting photographs in the most eloquent way. It’s well worth the listen. :-)))

SAMSUNG CAMERA PICTURESWalnut & Maple Biscotti:

10 tbsp salted butter, melted
1 cup caster sugar
1/2 cup dark brown sugar
1 tsp good quality vanilla essence
1/2 cup maple syrup
3 large eggs, lightly whisked
3.5 cups plain flour
1 tbsp baking powder (or just use self-raising flour)
1.5 cup chopped walnuts 
1/2 cup ground almonds

For the glaze: 

2 tbsp maple syrup
1-2 cups icing sugar (confectioners sugar)

SAMSUNG CAMERA PICTURESSteps:

1. Mix the eggs, melted butter, syrup and essence & sugar together in a large bowl until well combined.

2. Stir in the ground almonds, flour and baking powder. If the mix still feels wet and sticky, slowly add more flour until you have a soft dough. Finally stir in the walnuts.

3. With floured hands, divide into two and shape into two ciabatta-shaped loaves – long and quite flat. Place each one on a sheet of parchment on a baking tray. Bake loaves at 250c for 20-30 minutes. It’s important that they are solid, but a bit soft in the middle is fine.

SAMSUNG CAMERA PICTURES4. Allow to cool thoroughly – about half an hour. Slice into 1 cm thick slices with a good serrated bread knife. If you’re feeling fancy you can cut them on the diagonal.

5. Turn the oven down to about 100c. Spread the slices out across the wire oven shelf (or on a cooling rack above a solid shelf). This is an important as it allows the air to circulate and dry the biscuits on both sides, giving them their finished crunch.

6. Bake for as long as you can bear it. An hour is good. They’re done when they feel hard & dry to the touch.

7. Allow to cool. Mix together the remaining syrup with icing sugar until you reach your desired consistency. I like mine slightly stiff to minimize the run-off. Drizzle over cooled biscuits and allow to set before packing away. (These seem to keep fine in the open or in the fridge, but I prefer to use a tin just in case.)

8. All done. Dip in your coffee for breakfast or a mid-afternoon pick me up. Crumble over espresso & vanilla ice cream for a quick & fancy dessert. Slip one into your loved one’s lunch to let them know how sweet you are. Enjoy!

SAMSUNG CAMERA PICTURESI’m bringing biscotti back. Maybe it never actually went away, but it’s definitely under-appreciated by coffee drinkers and afternoon snackers across the western world. Handing out a test batch to my family last week, I recoiled horror to see them chomping on them dry. Can we all just agree right now that if you bake these, you have to dunk them, in whatever hot beverage you prefer. It’s non-negotiable.

This recipe is based on my tried-and-tested perfect biscotti recipe, but here I’ve given them a seasonal twist for autumn. I’m usually a purist, but this variation is subtle and classic, and the icing is kind of a game changer …

Sara

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!

  • 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

    November 2018
    M T W T F S S
    « Oct    
     1234
    567891011
    12131415161718
    19202122232425
    2627282930  
  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 2,644 other subscribers

%d bloggers like this: