Categories
Baking Inspiration Lifestyle

Getting Back Into Writing + Blueberry Scones

First things first. I am not a professional baker but I love to bake and I figured during my temporary unemployment, this would be a great time to start sharing some things that I love on this platform again. Plus, I have to keep my writing up to snuff during this time, or I’ll literally spend majority of my time binge-watching HGTV.

For those of you who may find yourself in a similar situation, I hope that you’re also doing something to keep you inspired. It’s hard right now. So if some days you feel like couch surfing all day, then do it. I know that I’ve had my mix of feelings since this pandemic started – fear, sadness, anxiety, worry. But I figured this was finally the time to start things back up that I’ve been passionate about — I’ve wished for more time and now I have it. Maybe not quite the way I wanted it, but it’s all about shifting perspective.

So with that being said expect more content on here and I hope that it brings you some joy and inspiration during this hectic time in our world.

Recipe Review – Fraiche Food Full Hearts

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Inspired by my lack of baked goods readily available, and determined to become a decent cook by the end of this isolation period, I decided to try out the Vanilla Cherry Scones recipe from Jillian Harris and Tori Wesszer’s cookbook, Fraiche Food Full Hearts. I’ve actually made a few of their recipes during this social distancing period and I can say that I’m pretty impressed, and I really love the plant-based, dairy-free options.

I’m a cherry fanatic. I love them. Some of my fondest memories of my summers at my Grandparents house is sitting with a bowl of cherries with my grandfather. However, frozen cherries (since they aren’t currently in season) aren’t great in my opinion. My husband also happens to dislike cherries, so I figured it would be a good idea to swap them out for frozen blueberries this time around.

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Overall, the recipe is quite easy and calls for few ingredients. The only part I struggled with was shaping the dough. This was my first time making scones, so I learned the hard way that flour on your hands is a good idea. Also, the least amount of handling, the better as the blueberries were starting to burst and melt as I continued shaping the disk.

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They aren’t overly sweet, but I do wish there was a glaze or topping recipe for this. Luckily, my best friend, Lindsay over at The Lekker Kitchen, is a formally trained cook and gave me some insider tips to make this recipe even better. AKA lemon glaze. Yes. So much yes. Check out her latest amazing creations over on her site!

Regardless of the topping you choose (or don’t choose) I would definitely recommend trying out this recipe – even if you’re new to baking! Makes for a yummy breakfast or snack option. And it’s probably worth doubling up if you have more than just two people in your household. 😉

I’d love to know — are you doing anything new or picking up an old hobby during this time?

Stay healthy friends!
xo

Categories
Holidays

Gingerbread Cookie Recipe

I had never really been a fan of Gingerbread anything (sorry!)…I always found the spice was a little too nice and it never really tasted that good. I’m realizing as I’m getting older (sigh) that my taste-buds are changing and things I never used to like, or be drawn to, I’m giving another try – and liking them! To my surprise this Christmas season, Gingerbread Cookies happened to be one of those things.

Follow along to see some snaps on making and decorating the Gingerbread Cookies! The recipe below was adapted from Gimme Some Oven. I didn’t include the icing sugar recipe, since I prefer to use the already pre-made and pre-coloured icing from the grocery store or bulk barn!

A very special thank you to @MagicInColours Photography for the great shots! You can follow her on Facebook to see more of her work or if you’re in the GTA and want some shots taken – get in touch with her there!

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Ingredients:

Gingerbread Cookies Recipe:

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • Icing + Sprinkles/Decorations

Directions:

  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.  Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
  3. Divide the dough into two equal portions, and form them each into a ball.  Then flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for 2 hours.
  4. Heat the oven to 350°F.  Unwrap the dough and place it on a large, lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick.  Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
  5. Bake for 8 to 10 minutes. Remove from oven and let cool.
  6. Once the cookies are room temperature, DECORATE!

 
Don’t have the time to whip up this recipe? Check out my fast (and easy) holiday baking favourites here!

Merry Christmas!

lxiv