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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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

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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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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

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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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