a blogger’s dozen: mariah’s strawberry tarts (happy murmurs)


Hello, friends. While many of you may be cheering because today is Friday and that means it’s the start of a long weekend, I am cheering because Mariah from Happy Murmurs has contributed in this month’s A Blogger’s Dozen! Mariah’s blog is a relatively new one that can be found all the way over on blogspot.ca. Why do all of the cool blogs seem to be situated on that blogging platform? When I say relatively new I mean it. Even though her first posts came to light in April 2014, I love the voice that Mariah has claimed as her own. It reminds me of mine. Is that selfish? Yet, her photography and blog content are what sets us apart. Her photographs always appear to be so delicate yet on the straight and narrow, and her style itself really defines what a lifestyle blog is all about. I love it. Visiting her site brings a sense of escapism to my day, which is what I believe good blogs should embody. Don’t just take my word for it, check out Happy Murmurs for yourself and let us both know what feelings become instilled in your souls.



Strawberry Tarts:


1 1/2 cups flour
2 tbsp powdered sugar
1/4 tsp salt
1/4 cup butter
1/4 cup shortening
1 egg
2 tbsp lemon juice

Custard Filling:

2 1/3 tbsp cornstarch
1 cup milk
3 egg yolks
1/3 cup sugar
1  1/2 tbsp heavy cream
1/2 tsp vanilla

Fruit Topping:

2 cups strawberries
1/3 cup strawberry jelly
1 tbsp lemon juice



  1. To prepare the crust, combine flour, sugar, and salt. Use a pastry cutter to mix in the butter and shortening until it appears grainy. Add the egg and lemon juice, mixing until flour is completely combined. Chill for at least 30 minutes, or until ready to use.
  2. Now prepare the custard. Use a couple tablespoons of the milk to dissolve the cornstarch in, and set aside. In a separate bowl, beat the yolks, remaining milk, sugar, cream, and vanilla together. Heat in a double boiler while whisking, until it begins to steam, then add the cornstarch mixture. Continue to whisk until it thickens to a mayonnaise-like consistency. (If you don’t have a double boiler, I suggest using a metal bowl over a pan filled 1/4 of the way with simmering water. Just be careful not to tip it, and use oven mitts when touching the bowl- it’ll be very hot!) Once done, remove from heat to let cool, then refrigerate and set aside.
  3. When the dough has been chilled, separate into twelve separate balls. To bake, use the underside of a muffin pan, and grease it. Flatten the balls of dough on each top, about 1/4 inch thick. The remaining dough on the edges of each one should be shaped around the muffin pan so that it forms a small, shallow bowl. Be sure the dough is smoothed out with even edges, and bake at 400 degrees for 18-22 minutes, or until a light golden brown.
  4. To prepare the fruit filling, cut the strawberries into quarters. Warm the jelly in the microwave until warm but not hot, then whisk in the lemon juice. Combine with strawberries.
  5. Once the tart crusts have completely cooled, spoon custard into them until about half filled. Top with strawberry mixture. Store covered in the refrigerator.


Both my sister and I have been wanting to start bread-making recently, so I got her The Tassajara Bread Book for her birthday this year. These strawberry tarts were just one of the many amazing recipes in the book. We tweaked it a little and really loved the way they turned out! They’d be perfect for a picnic, tea party, or everyday delicious dessert. I hope you love them as much as we do!


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!

a blogger’s dozen: gabrielle’s vegan chickpea cookies (hippie go lucky)

1I am so, so, so excited to be featuring a favourite site of mine today. Gabrielle is the brilliant mind behind the whimsical, simplistic, cat-admiring, vegan-devotee lifestyle blog, Hippie Go Lucky. With a name like that, how could you not visit her site and fall in love with what she has to offer? I love how every one of Gabrielle’s photographs seem to portray their own little story. There is so much goodness and warmth with every post. For those of you who are looking for a cleaner and more natural way to live, she never fails to offer her own realistic views and advice on what it’s really like to try living “earth consciously.” I am beyond thrilled that I got to work with Gabrielle. Ladies and gentlemen, this is what blogging is all about.


3Vegan Chickpea Cookies:

2 cups chickpeas (drained and rinsed)

2 teaspoons vanilla

1/2 cup rolled oats

1/2 cup peanut butter

1/4 cup agave nectar (maple syrup would work too!)

1 teaspoon baking powder

1/2 cup dried fruits (I used raisins!)

3 tbs oat bran (optional)

1 tbs flax seeds (optional)


½ cup peanut butter

2 tbs cocoa powder

2 tbs agave nectar

Preheat oven to 350°F. Mix everything for the cookies in a food processor (leave out the dried fruits). Blend until smooth (about 3 minutes). Form mixture into 1 1/2″ balls (it will be very sticky, I do this with wet hands). Place on parchment paper and press down to make them look like real cookies. Add the dried fruits on top and bake for 10 minutes. While they cook, mix the peanut butter, cocoa and agave in a bowl. Once the cookies are baked and have cooled down, spread the icing on the bottom of the cookie and stick another one on top. Eat up!

2I seriously can’t get enough of chickpeas. They are so versatile and a great substitute for flour or meat. Ever since becoming a vegan I have been cooking up plenty of recipes with chickpeas, including these awesome cookies! They are chewy and light and go well with a nice cup of tea + they are quite easy and quick to make.  I hope you like them!


A Blogger’s Dozen is a new 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!

favorite fridays.


rhubarb mush.

i first tried rhubarb mush when i was living overseas in switzerland. growing up, rhubarb had always been one of my favorite treats, whether it was in pie, cake, or muffins. it was a treat that my mum or baba would only make for us during the summertime, and i thought of it as a rare and delicious luxury.

a few years ago, i moved just outside of zurich, switzerland where i was a nanny for four small children. although it was only for a short period of time, one of the things that i valued most from that experience was the introduction to many different kinds of foods. the children’s grandmother learned of my love for rhubarb, and so she made me this rhubarb dish in hopes of curing my homesickness. i call it rhubarb mush, which may not be the most appealing name. rhubarb sauce would be more appropriate, but the process of turning the stocks into mush has always stuck with me.

regardless of the name, this is one of my favorite treats.

rhubarb mush

(this recipe is only for 2 cups of rhubarb. i generally try to make around 6-8 cups of rhubarb, which is the perfect amount to be shared by many people. for larger batches, just alter the measurements accordingly.)

2 cups rhubarb

1/4 cup water

1/3 cup brown sugar

medium saucepan


1. gather your rhubarb together. remove the leaves and wash the stocks.


2. chop into small pieces.



3. combine rhubarb with water into a pot.


4. boil over medium heat until the rhubarb turns soft, about 10 minutes.


5. every few minutes, mash the mixture until it turns into ‘mush’.


6. turn down the heat, then add sugar. cook for a few more minutes on low.


7. remove from heat and let cool. then eat it by itself, on top of pie or ice cream, or whatever your heart desires!



for an even tastier treat, mix in applesauce with your rhubarb mush. sprinkle in some cinnamon and let your taste buds wallow in the flavor!


favorite fridays.

betty crocker cupcakes with marshmallow glaze.


we were organizing our pantry when we came across a box of betty crocker cake mix. i should make cupcakes, i thought.

upon completion, i realized that we did not have any icing sugar. i did, however, have a new-found supply of marshmallows.

i was pleasantly surprised when google informed me that marshmallows could serve as the basis for an icing recipe. i was even more surprised when it turned out to be utterly delicious!

i also added sprinkles, which again was discovered in our pantry.

marshmallow icing

2 egg whites

1 1/2 cup white sugar

1/3 cup cold water

1 1/2 tsp light corn syrup

1 tsp vanilla extract

1 cup miniature marshmallows

put egg whites, sugar, water, and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat.

stir in marshmallows and vanilla. beat until they melt.

(i made this recipe a bit differently since i wanted a glaze rather than fluffy icing, but both methods are easy, quick, and equally savory!)




  • 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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