recipe: blueberry & cream cheese muffins

Hello, spring!! How happy we are to see your shining face. I thought what better way to ring in the change of season but with some sweet and fresh fruit muffins! Hope you like them.

Blueberry and Cream Cheese Muffins

Makes 1 dozen

Ingredients:

(For the muffins)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 tsp baking powder
1/3 cup oil, any kind
1 large egg
1/3 cup milk
2 tsp lemon juice
1 cup blueberries, frozen

(For the icing)
1/4 cup unsalted butter, room temperature
4 oz cream cheese
1/2 tsp vanilla extract
2 cups icing sugar

Steps:

1. Heat oven to 400°F. In a large bowl, combine well the flour, sugar, salt, and baking powder. Set aside.

2. In a medium bowl, add the oil, milk, and lemon juice. Mix. Then pour the wet ingredients into the dry ingredients. Stir until just combined. Fold in the blueberries.

3. Line each muffin cup with a paper liner. Using a tablespoon or ice cream scoop, drop the batter into the 12 liners evenly. Place in the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove and let cool completely.

4. For the icing- Combine butter, cream cheese, and vanilla in a bowl and mix until smooth. Add icing sugar 1 cup at a time until desired consistency. Spread on top of muffins with a utensil or piping kit.

Note: because the frosting is made of cream cheese, these muffins can be frozen and thawed after they are iced!

Emory

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recipe: checkered cookies

This recipe was largely inspired by the Checkerboard Cookies found in the recipe book “Fika.” The recipes in it are so simple, delicate, and tasty, I thought that using one to serve at Easter (and beyond) would be a nice treat. 

Checkered Cookies

Makes 2 dozen

Ingredients:

1 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 tsp lemon juice
2 cups all-purpose flour
2 tbsp unsweetened cocoa powder

Steps:

1. In a medium bowl, combine the butter, sugar, vanilla extract, lemon juice, and flour. Mix well and form into a soft dough.

2. Separate into two pieces, placing one in another bowl. Sprinkle cocoa powder over one half of the dough. Mix well.

3. Divide the light and dark doughs into two pieces each- making four in total. Form each piece into a log approximately 1 inch in diameter. Carefully place one light log next to a dark one. Then place one dark log on top of a light one, and the remaining light log on top of the dark one. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Preheat oven to 350°F. Remove dough from fridge and wrap and cut into approximately 24 equal pieces. Put cookies onto a non-stick cookie sheet and bake for 10 minutes. Let cool before removing from sheet.

Emory

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recipe: valentine’s day jam jam cookies

This recipe is inspired by my Aunt who used to make these all the time when I was a little girl. They have always been one of my favourite cookies, and one that was fun and easy to make with Remy. We will be taking them to her preschool Valentine’s Day party this week!

Jam Jam Cookies

Makes 1 dozen

Ingredients:

¾ cup butter, room temperature
1 cup granulated sugar
1 tsp artificial vanilla
2 large eggs
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup jam, raspberry or strawberry

Steps:

1. Preheat oven to 350°F. Cream butter and sugar together in a large bowl. Add eggs and vanilla and beat until well incorporated.

2. In a medium bowl, combine flour, baking powder, and salt. Then pour dry ingredients into wet ingredients. Mix well. Batter should be slightly sticky but also firm enough to roll out and cut and still keep its shape.

3. Put cookie batter on a floured surface. Using a floured rolling pin, roll out into a large, smooth surface about 0.5 cm thick. Cut out circles using either a cookie cutter or cup. Then place onto a nonstick cookie sheet. Bake in the oven for 10-12 minutes or until the edges begin to turn golden brown. Remove from oven and flip over when slightly cooled. Spread jam onto the undersides when still warm, then sandwich two cookies together. Store in an airtight container in the refrigerator. Enjoy these simple and sweet cookies!

Happy Valentine’s Day! <3<3

Emory

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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

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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

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