recipe: chocolate gingerbread cake

Ingredients:

(For the cake)
1/2 cup unsalted butter, plus more to grease
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp all spice
3/4 cup packed brown sugar
1/2 cup molasses
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup milk
2 large eggs
1/2 tsp salt
1 tsp baking soda
1 cup all-purpose flour

(For the icing)
1/2 cup unsalted butter
8 oz cream cheese
1 tsp vanilla extract
4 cups icing sugar
Cherries, any kind

Steps:

1. For the cake: Preheat oven to 325°F. Grease a 9” round cake pan with butter. Set aside.

2. In a medium saucepan, heat butter, ginger, cinnamon, all spice, sugar, molasses, cocoa powder, vanilla, and milk over medium-low heat. Stir until well-combined. Remove from heat.

3. Transfer to a large bowl. Add the eggs and beat with a whisk for a few minutes. Fold in the salt, baking soda, and flour. Continue to mix until everything is homogenous. Then pour batter into cake pan and place in oven. Cook for 30 minutes or until toothpick comes out clean. Remove, let cool.

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 cake. Top with cherries. Enjoy!

Emory

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recipe: creamy veggie valentine’s soup

Creamy Vegetable Valentine’s Soup

Ingredients:

3 tbsp oil, any kind
3 cloves garlic, minced
1/2 sweet yellow onion, chopped
4 cups chicken stock
1 cup almond (or regular) milk
4 medium beets, chopped
4 large carrots, chopped
2 medium yellow potatoes, chopped
2 celery stalks, chopped
1 large tomato, chopped
1 tbsp ground thyme

Steps:

1. In a large pot, heat oil over medium heat. Chop and add the garlic and onion. Let brown. Next add chicken stock and almond milk. Then chop and add the rest of the vegetables and spices. Bring to a boil and continue to cook over medium heat for approximately 20 minutes.

2. Remove from heat. Add soup to a food processor or blender in batches. Once creamy, pour into a separate pot or container until all of the contents are together again. Stir, and serve! 

Note: soup can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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recipe: lovely marble cupcakes

This Valentine’s Day, I have prepared three separate recipes that can be combined into one delicious meal for you and your loved one(s)! They are the deeply red and delicious Borscht Soup, healthy Soda Heart Bread, and these lovely and sweet Marble Cupcakes.

You can choose to make all three, or only two, or just one. Or none. ;-)))

Regardless, each recipe is packed full of flavour, warmth, and of course, love. Happy Valentine’s Day!

Lovely Marble Cupcakes

Makes 12

Ingredients:

(For the cupcakes)

1 cup butter, room temperature
1 cup granulated sugar
2 egg whites
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup all-purpose flour
1/2 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tbsp milk

(For the frosting)

1 1/2 cups icing sugar
2 tbsp butter
1/2 tsp vanilla extract
1/2 tsp lemon juice
6 tbsp milk (more or less, depending on desired consistency)
Sprinkles, optional

Steps:

1. Preheat oven to 350°F and line 12 muffin cups with liners. In a medium bowl, beat together the butter, sugar, and egg whites until they are smooth and fluffy. Add the vanilla extract and lemon juice. Sift in the flour, then add the baking powder, stirring until completely combined. Set aside.

2. In another bowl, mix the cocoa powder and milk together. Then fold in half of the cupcake batter, stirring until it becomes a smooth chocolatey mixture. 

3. Using a teaspoon, add a heaping spoonful of vanilla batter to each muffin cup. Use another spoon for the chocolate, and repeat until all of the batter is gone and all of the cups are even. (They should be nearly half full.) Take a toothpick and swirl each cup around a couple of times. Then place in oven and bake for approximately 20 minutes or until a toothpick comes out clean.

4. Meanwhile, prepare the icing. Once the muffins have cooled, spread icing over each one. Using a cake decorating kit will yield the prettiest results. Top with sprinkles, if so desired! Finish off your Valentine’s Day- or any- meal with these beautiful, lovely cupcakes!

<3<3

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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simple valentine’s day trifles

Makes 2 servings

This is an extremely quick and easy treat to make for that special someone on Valentine’s Day. It is a dessert that won’t break the bank, nor will it cut into your already precious time. Place in champagne flutes for a special touch. It is impossible to mess up this recipe, and it is certified to be paid back in even sweeter kisses.

Simple Valentine’s Day Trifles

Ingredients:

¾ cups raspberries, fresh
½ cups Oreos, broken
Whipped cream

Steps:

1. Start by measuring the ingredients. You will need approximately five Oreos to amount to ½ cup of crushed cookies. Once the raspberries and cookies have been prepared, set aside.

2. Using the champagne flutes, fill each one with ¼ of the crushed Oreos. Place ¼ of the raspberries on top. Then add whipped cream. This should take you to the halfway point in the flute. Repeat once more. Then top with leftover crushed Oreos, and refrigerate until you are ready to serve.

Happy Valentine’s Day!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to four (three on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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