• Hello, friends. My name is Emory. I live on the Canadian prairies with my husband, daughter, and animals. Welcome!
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vegan blackberry and banana muffins

Ingredients:

Streusel Topping

½ cup rolled oats
2 tbsp brown sugar
2 tbsp oil
½ tsp cinnamon

Muffins

2 cups all purpose flour
½ cup brown sugar
¼ cup soy milk
⅓ cup oil
1 cup blackberries, halved
2 bananas, mashed
2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
½ tsp salt
Margarine, for muffin pan

Steps:

1. In a small bowl, combine the ingredients for the streusel. Mix well, and set aside.

2. Preheat oven to 375°F. Brush each cup in a 12-cup muffin pan with margarine.

3. In a large bowl, combine all the dry ingredients for the muffins. Next, combine the remaining ingredients. Thoroughly mix.

4. Fill the pan with the muffin mixture. Top with the streusel mixture. Place in the oven and bake for approximately 20 minutes, or until golden brown.

5. Remove and enjoy!

<3

Emory

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recipe: swiss braided bread

Today I’m going to share a recipe that I am actually quite proud of. Why, you ask? Well because it’s actually my first ever attempt at making bread! In true Emory form, I chose a somewhat complicated route. I also made some of it up as I went along since I have difficulties following instructions when it comes to baking. However, it certainly paid off. This bread was soooo delicious, and you get two loaves out of this recipe. Bonus.

Swiss Braided Bread:

Ingredients

3 ½ cups flour
1 ½ cup milk
1 egg
1 tbsp active dry yeast
1 tsp salt
1 ½ tbsp sugar
4 tbsp butter (melted)

Steps

1. Warm the milk. In a bowl, combine the egg, milk, yeast, and butter. Stir. Let the mixture sit for 15 minutes, ensuring that the yeast completely dissolves.

2. In a separate large bowl, mix the flour, salt, and sugar. Make a well.

3. Add the wet ingredients to the well. Mix with a wooden spoon until it forms a firm dough.

4. Move the dough onto a floured surface. Knead for approximately 10 minutes.

5. Brush a new large bowl with butter. Place the dough in the bowl. Cover with a dishcloth and put into the oven for 1.5 hours. It will double in size.

6. Remove from oven. Cut the dough in half and place on a floured surface. Taking one half, divide again into three equal pieces. Turn each piece into a long rope, 12” in length.

7. Lay all three ropes side by side. Pinch the end of three pieces together. Now braid. When you get to the end of the first loaf, fold the bottom under. Repeat with the second loaf.

8. Grease a baking sheet with butter. Place both loaves onto the sheet. Butter the loaves, then cover with a dishcloth and place in the oven for 1 hour. They will more than double in size.

9. Remove the loaves, and heat the oven to 400°F. Place them back in and bake for approximately 20 minutes.

10. Once the loaves are golden brown, remove them from the oven. Serve them with a preserve or with any meal.

<3

Emory

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make these : rhubarb muffins

Rhubarb Muffins - 3A few days before having Remy, I made two batches of rhubarb muffins. I wanted to have a somewhat healthy yet filling snack on hand since I knew that I would have next to no time to prepare any once she was home. These certainly did the trick, and they were so delicious! I just can’t get enough of rhubarb.

Rhubarb Muffins - 8Rhubarb Muffins

Ingredients:

2 1/2 cups flour
1 cup milk
1 1/4 cups brown sugar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 cups chopped rhubarb
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp melted butter
1 tsp ground cinnamon

Steps:

1. Preheat oven to 350°F. Grease or line muffin tray.

2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and milk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb.

3. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

4. Bake for approximately 25 minutes. Let cool and serve.

Rhubarb Muffins - 7For more rhubarb recipes, you can find my rhubarb cake recipe here, and rhubarb mush here.

<3

Emory

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in september

Screen Shot 2015-09-30 at 10.57.34 AMWhat. A. Month. It’s not surprising that Kinfolk‘s latest issue also centres around family because in September, I experienced a lot of it. 

BabyTo begin (or really end the month), my sister had her fifth child on September 29! This is her second son, and what is even more special is that she now shares a birthday with her newest addition. Can we say best birthday gift ever?

Baby Anouncement 6Speaking of babies, at the beginning of the month I had announced that my husband and I were having our first child! I published its first sonogram photo and explained why I my blog posts were diminishing over the last few months. Later on, I gave you guys a 16 week update on my bundle of joy/morning sickness. Tomorrow I will be 18 weeks!

il_fullxfull.571562058_13vjThere were no shortage of fashion posts in September. I showed you my cute new cellphone case, and published a post on all canine-related Etsy items. Last but not least, you were able to see what is now available in the store.

Golden Hour 3There was some discussion regarding photography. I began by discussing the best time to take photographs outdoors. This is ultimately known as the Golden Hour. I also told you why I prefer film over digital prints in this post here.

Carrot and Potato Soup - 2There were a total of three DIYs this month. I had a recipe for Potato and Carrot Soup, a Side Table Terrarium from A Beautiful Mess, and finally a Polaroid Display

IMG_0090Finally, Geoffrey and I ended up going to three movies in September! First we saw No Escape, which I would give 7/10. The next movie was Mission: Impossible – Rogue Nation (8/10). We saved the best for last, and went to The Gift (10/10) on the evening of the lunar eclipse. I highly recommend the latter film!

Jan Lake Lodge - Trip 2Enjoy your weekend, and the first day in October. I personally consider this to be my favourite month of the year!!

<3

Emory

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potato and carrot soup : recipe

CarrotandPotatoSoup-7Now that fall is fast approaching on the prairies, I have been craving nothing but warm, comforting, and salty foods. Soup in particular is high on my list of something that I could eat daily. In fact, most days, I do. Creamy soup is my favourite.

This recipe is a combination of several potato and carrot recipes that I have found online. Although not yet perfected, I thought that I would post my first attempt at it. It’s also the first time that I have ever used a Crock Pot! I certainly enjoyed using it, and have already planned great things for it and I. In the meantime, here is my beginner’s soup recipe.

Potato and Carrot Soup

Ingredients:

3 russet potatoes
4 carrots
4 cups vegetable stock
2 cups whole milk
1 tsp yeast
salt, to taste
pepper, to taste
cayenne, to taste
dill, to taste

Tools:

Crock Pot
Blender

Carrot and Potato Soup - 4Steps:

1. Peel the potatoes and carrots, then chop them into cubes. Combine them in the Crock Pot along with the vegetable stock. I cooked it on medium for nearly 5 hours.

2. Once the vegetables are done, combine the mix and the yeast in a blender. Puree the mixture until it has a creamy texture. 

3. Once pureed, pour the soup mix back into the Crock Pot, this time set on low. Add the milk.

4. Begin adding the spices to taste. It will naturally be very salty, so leave the salt as the last spice. I went heavy on the dill.

5. Cook your soup for another 30 minutes. Then indulge!

Carrot and Potato Soup - 5I wanted to make this soup without the use of onion, only because (once an onion lover) ever since becoming pregnant, I cannot go near them! However, I think that the addition of onions, 1/3 cup, would greatly improve the soup! Next time, I will try adding more vegetables, and perhaps some ham as well. Last but not least, I plan to top it with cheese. Mmmm. Now I am hungry again!

Carrot and Potato Soup - 2<3

Emory

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