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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a week of christmas: shortbread wedges

Shortbread8I’m a big fan of all things wedge, from shoes to food, but I’ve always hated the name. Being only one letter short of another word (wedgies) that instills unappealing mental images, is generally something that you don’t want to happen when thinking of delicious food. Potato wedges, pizza wedges, and now shortbread wedges, there’s really only one way to describe it all: YUM! Treats that are served as a finger food for multiple people are the best kind to have around in the holiday season. Hence why these shortbread wedges just had to go to the top of my list of Christmas recipes. Besides, shortbread is synonymous with Christmas, is it not?

Shortbread11This is one dessert that you cannot go without this holiday season!

Shortbread1Shortbread Wedges:

1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
2 tsp granulated sugar

Steps:

Shortbread21. In a bowl using a wooden spoon, beat together butter, icing sugar, vanilla, and salt until light and fluffy.

Shortbread32. Add flour until well-combined.

Shortbread43. Line a 9-inch square cake pan with parchment paper. Add mixture.

Shortbread54. Flatten dough with the palm of your hand to make a smooth and even surface.

Shortbread65. Using a knife, score the surface into rectangular pieces. Prick each wedge several times with a fork. Sprinkle with sugar.

6. Refrigerate until firm, approximately 30 minutes.

7. Heat oven to 300°F. Bake until golden brown, about 55 minutes.

Shortbread98. Remove, let cool, and cut through score lines. Then, devour!

Shortbread10Shortbread7<3

Emory

a week of halloween: pumpkin pie pudding

Pudding0.jpgThis recipe hails from A Beautiful Mess, and was made by none other than my husband. Rather than having a recipe for a spooky treat, I wanted to offer a simple alternative that is sweet and delicious and Halloween-inspired. If you were wanting something to scare the crap out of you while you were eating it, then simply look at almost any other recipes being published on WordPress this week. Or make something from Gordon Ramsey while watching his show. Either one will do the trick.

Emory

Pudding1Pumpkin Pie Pudding:

1 box vanilla pudding mix

3 cups milk

1/2 cup pumpkin puree

2 tbsp cinnamon

2-3 cups whipped cream

1 cup ground ginger snap cookies

Pudding5Steps:

1. Lets start with the hardest task; making the vanilla pudding according to the directions listed on the box. If you can do this, the rest of the recipe is a breeze.

Pudding42. After the pudding is complete, whisk in the cinnamon and pumpkin puree and put it into the refrigerator.

Pudding23. Next, ground up the ginger snap cookies. I opted to use a tea towel and a miniature meat tenderizer. This actually worked better than I had expected.

Pudding64. Lastly, layer your dessert. Sprinkle in a base layer of cookie crumbs, add the pudding mix, sprinkle another layer of cookie crumbs, and finally the pudding again. Finish it off with cool whip.

Pudding7Pudding8This treat is light, tasty, and a perfect alternative to pumpkin pie, with about half of the work. It’s the perfect Halloween snack.

Geoffrey

in september.

Leaf.jpgIs anyone else on the same page with me when I say that each month just seems to fly by? As I predicted in August, September was a very hectic month for me. Let’s recap what exactly happened:

PTPI revealed to you guys that I was starting up my own vintage, handmade, and clothing store. With only a few days from the grand opening, I am still hurriedly trying to get last minute details together.

1.jpgThis month I introduced you to one new, one recycled, and one recipe from a lovely guest blogger. The theme this month was apparently sweet treats, but would you really expect anything else during the end of a long, hot summer?

11.jpgWe went on a small road trip where I visited my first antique mall. I bought many amazing vintage items, most of which are now available in my store. We also took Holly and Truman along with us, and made it a proper family vacation. :-)

DSC_0667I reviewed yet another dream cabin of mine, and showed you my inspiration for our mudroom and living room.

10.jpgI finally revealed the progress of The Little Barn, which admittedly was long overdue. It’s by far my favourite (and only) house we’ve ever built.

tom-hardy-with-pup-on-new-film-animal-rescue-1I reviewed a hit song and offered another version of it, an incredibly good movie starring Tom Hardy, and most recently, this film.

4.jpgI discussed what it was really like living on an acreage, and then scheduled a photo shoot with our pet family in the countryside.

9.jpgWe also had a flower-inspired shoot here.

5.jpgLast, but not least, this was my latest, and one of my cutest, DIY posts.

1.jpgSee you in October!

<3

Emory

a blogger’s dozen: bridget’s chocolate chip cookies (joyfill)

0.jpgHello, friends!

Today I am featuring the second post from A Blogger’s Dozen. This recipe come from a fairly new blog entitled Joyfill. Joyfill is a local Canadian blog that focus on recipes, landscapes, plants, and crafts to come. Created, photographed, and written by Bridget, each post is extremely informative and engaging. Although it’s still early, Bridget has such a unique voice that really captures what life on a farm is all about. I truly trust her recipes, and have confidence in saying that anything she publishes has been perfected and tastes delicious.

If you’re looking for one last gift for Valentine’s Day, this should be it.

Emory

2.jpgChocolate Chip Oatmeal Cookies:

1 ½  cups flour

1 tsp baking soda

1 ½  tsp salt

1 ½  tsp ground cinnamon

½  tsp nutmeg

1 cup butter at room temperature

1 cup brown sugar

½  cup white sugar

2 large eggs

1 ½  tsp vanilla extract

1 cup chocolate chips

3 ¼  cups oatmeal

1.jpgPre-heat oven to 350°F. Line cookie sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg.

3.jpgIn another bowl, beat the butter, brown sugar, white sugar. Add the eggs. Beat in the vanilla. Slowly add the flour mixture. Stir in chocolate chips and oats.

4.jpgDrop onto cookie sheet, flatten a bit with a fork. Bake for 12-15 mins. Makes about 4 dozen cookies.

5.jpgThis is a fairly new recipe to me. These are dense chewy oatmeal cookies, almost similar to a granola bar. I recently got the recipe from a neighbor who made it with raisins and nuts instead of the chocolate chips. I really enjoyed the hint of cinnamon and nutmeg in the background, especially if you use freshly ground nutmeg, the cookie has more depth and a richer flavor. Please enjoy this recipe and feel free to replace the chocolate chips with raisins, peanut butter chips, butterscotch chips, nuts, or even a combination of your favorites.  And make sure to have a couple cookies with a nice cold glass of milk, some things are classics for a reason!

Bridget

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!

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