recipe: simple, spooky dirt cups

Makes 1 dozen

Ingredients:

(For the cookie cups)
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 tsp vanilla
1 large egg
1/4 tsp salt

(For the filling and topping)
2 Instant Pudding Cups
1/2 cup milk or dark chocolate bar, grated
12 gummy worms

Steps:

1. For the cookie cups: Preheat oven to 350°F. Grease 12 muffin cups and set aside. Cream butter and sugar together in a medium or large bowl until fluffy. Then add vanilla and egg and mix well. Next add flour, cocoa, and salt and stir until well-combined.

2. Remove batter from bowl and divide into 12 balls. Press down the balls into the muffin cups ensuring that they fully cover the bottom and halfway up the sides. Place in oven and bake for 10 minutes. Remove from oven, let cool, then remove them from tray.

3. For the filling: Fill each cup with equal amounts of pudding. Insert worm into cup and top with grated chocolate. Keep cool until ready to serve these spooky treats.

Emory

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recipe: orange and cardamom muffins

These warm and spicy muffins are a perfect treat to have on a cool fall day. The flavours as well as the orange and black colouring are also matched for the season!

Orange and Cardamom Muffins

(Makes 1.5 dozen)

Ingredients:

2 1/4 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cardamom
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter (plus more to grease), room temperature
2 large eggs
1 tsp vanilla extract
1 zest of orange
1/3 cup orange juice
1 cup chocolate chips

Steps:

1. Preheat oven to 350°F. Butter 16 muffin cups. In a medium bowl, combine flour, baking powder, baking soda, salt, and cardamom. Mix well. Set aside.

2. In a large bowl, add the sugar and butter and whisk for a few minutes until fluffy. Next add the eggs, vanilla, orange zest, orange juice, and chocolate chips. Stir until just combined and lump-free.

3. Drop batter evenly into muffin tins. Put in oven and bake for about 18 minutes or until a toothpick comes out clean. Remove and enjoy!

Emory

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recipe: lemon poppy seed loaf

This loaf mimics those found at Starbucks. It is not an overly sweet one, so adding a glaze to it is a great option if you are craving something sweeter!

Lemon Poppy Seed Loaf

Ingredients:

(For the loaf)
2 cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter (plus extra to grease), room temperature
3/4 cup milk, room temperature
1/4 cup lemon juice
1 tbsp lemon zest

(For the glaze- optional)
1 cup icing sugar
2 tbsp unsalted butter, room temperature
1 cup icing sugar
1 tsp lemon juice

Steps:

1. Preheat oven to 350°F. Grease a loaf pan (approximately 9” x 5”) with butter and set aside. 

2. In a large bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt.

3. In another bowl, add the sugar, eggs, and butter. Beat vigorously by hand or on low with an electric mixer for 2 minutes. Then add the milk, lemon juice, and lemon zest. Mix well.

4. Make a well with the dry ingredients. Pour the wet ingredients into the bowl. Mix until well-combined.

5. Add the batter evenly to the loaf pan. Place in oven and bake for about 50 minutes or until a toothpick comes out clean. Remove, let cool, and then glaze if desired!

Emory 🍋

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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: yule log cake

This will be my last post until 2022! I am scheduled to be induced today and so we will be busy with all things baby. Merry Christmas!

This is a festive cake that dates back 200 years. I will admit that although the ingredients are incredibly simple, the combined waiting and cooling time took me all morning to make it. However, it is worth it. So whether you’re a beginner or more experienced baker, you will be able to recreate this. Just make sure that you have lots of time set aside to do so!

Note: There is a way to simplify this cake. Instead of making the vanilla filling and chocolate topping from scratch, you can purchase readymade icing. Of course it will taste different, but it will also cut down on the baking time. It’s totally up to you!

Yule Log Cake

Ingredients:

(For the cake)
5 large eggs
2/3 cup granulated sugar
1/2 tsp vanilla
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
Powdered sugar, to sprinkle

(For the filling)
1 3/4 cup icing sugar
2 tbsp butter
5 tbsp milk
1 tsp vanilla extract

(For the topping)
2 cups icing sugar

2 tbsp butter
4 tbsp heavy cream
1 tsp vanilla extract
1 cup chocolate chips

Steps:

1. For the cake: Heat oven to 350°F. Line a large cookie sheet with parchment paper. In a medium bowl, beat the eggs together with the sugar and vanilla until fluffy. Set aside.

2. In a separate smaller bowl, combine the flour, cocoa powder, and salt. Then fold into wet ingredients. Continue to mix well. Then pour evenly onto parchment paper and bake in the oven for approximately 12 minutes. Remove.

3. Using a clean kitchen tea towel, sprinkle with powdered sugar. Gently lift the cake out from the cookie sheet by grabbing the parchment paper. Flip over onto the tea towel and discard the paper. Gently roll the cake in the towel forming a log. Place in the refrigerator for 20 minutes.

4. For the filling: Combine all ingredients into a medium bowl. Mix until formed into smooth, thick icing. Set in fridge until cake is cool.

5. Remove cake and icing. Gently unroll the cake and spread the icing evenly over top. Then roll the cake back up without the tea towel. Wrap with plastic wrap and keep refrigerated for at least 1 hour.

6. For the topping: Put all ingredients into a medium saucepan. Heat over low-medium heat until completely melted. Remove and let cool.

7. Once the chocolate topping has chilled, place the cake on a stand or platter and onto a countertop. Spread the topping evenly over the surface of the cake. Remove the ends. Using a knife, cut lines into the surface of the icing. Sprinkle with icing sugar and voila! Your beautiful and delicious masterpiece is ready to serve. Merry Christmas!

Emory

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  • 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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