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Strawberry Lemon Mojitos with Basil-Infused Rum

Posted in Drinks, Food, Recipes
on June 16, 2017

 

There’s something one of my coworkers told me about summers as a teacher, when I told her how I’d be working two jobs and be pretty busy all summer, so it wouldn’t really be a break. She said that no matter what, summer is sweet and a complete gift. And she was right. I am working two jobs – three days a week nannying, and some weekends working weddings at Hidden Meadow – but there’s still so much extra time, and the extra daylight and sunshine and warmth has me feeling all kinds of happy. 

 

Summer is also proving to be the perfect time for me to work on accomplishing some goals: getting back into a fitness routine, keeping our house clean, trying out new recipes, getting projects done and getting an Etsy shop started that I can hopefully share with you all soon! Combine all of that with working and time with friends, travel and trips to our cabin, and my summer is going to be jam-packed, but I wouldn’t have it any other way.

 

I’m also trying to remember to relax a bit. Last weekend, I met a mother of the bride who I’m pretty sure is my alternate universe self. She made all of the decorations for the entire wedding, and when I remarked that she must have spent a ton of time on everything, she just laughed and told me that she never sits still and rarely sleeps because she always has a project to work on. I tend to be the same way. From the time I wake up until I absolutely have to go to sleep, I rarely sit down. Sometimes I look at the clock and realize it’s 10pm and I have yet to take a second to relax. I wouldn’t have it any other way, because I love the projects I work on and the ways I fill my time. That being said, learning to relax is something I know I could benefit from. 

 

And of course, alcohol isn’t a necessity in order to relax. But it doesn’t hurt! And there are few things I love more than summer evenings sitting outside on a patio, on our newly decorated porch or deck, or in front of a bonfire, sipping on a drink or two with friends. 

 

 

One of my all-time favorite cocktails will always be a mojito. The flavor is light and so refreshing, and they’re also so easy to make at home! One of our local bars serves a great lemon basil mojito for the summer, and I knew I needed to create a recipe to make them at home. The addition of fresh strawberries and basil-infused rum makes for the perfect easy cocktail to serve next time you have friends over – or for an easy weeknight drink! 

 

 

 

Infusing the rum yourself is super simple, just put a few basil leaves into a glass jar of rum for 12-24 hours. You may want to play around with ratios based on your taste preferences. Alternatively, you can muddle a few basil leaves in with each mojito to achieve basil flavor that way. As with most cocktails, you can and should make it your own, based on the flavors you prefer! I like a pretty even blend of strawberry, lemon and basil. If you’d prefer a mocktail or kids want to get in on the mojito action, just leave the rum out and you still have a delicious sparkling drink!

Serve over ice and garnish with fresh fruit, and enjoy! 

 

Tell me – what’s your favorite relaxing summertime activity? Do you have a hard time sitting still? What’s your favorite summer cocktail? I always love to hear from you! 

Strawberry Lemon and Basil Mojitos
Serves 1
A simple and refreshing summertime cocktail with fresh fruit and basil-infused rum.
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113 calories
12 g
0 g
0 g
2 g
0 g
302 g
7 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
302g
Servings
1
Amount Per Serving
Calories 113
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
14%
Sugars 6g
Protein 2g
Vitamin A
1%
Vitamin C
61%
Calcium
15%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 oz white rum (infuse with basil leaves ahead of time)
  2. 2 strawberries, washed and sliced
  3. 1/2 small lemon, sliced
  4. 3-4 basil leaves (if not using infused rum)
  5. 1 tsp. sugar or sweetener of your choice (I prefer stevia)
  6. 6-8 oz. plain soda water
  7. Extra fruit for garnishing
Ahead of time
  1. Infuse 8-10 basil leaves in a glass jar of rum for 12-24 hours.
To make the mojitos
  1. In a glass, muddle strawberries, lemon slices, sugar and basil leaves, if not using infused rum.
  2. Add ice and rum.
  3. Fill the remainder of the glass with soda water.
  4. Garnish with additional fruit, and enjoy!
beta
calories
113
fat
0g
protein
2g
carbs
12g
more
By Emma, With Love http://www.byemmawithlove.com/

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’  for more of my day-to-day life and projects! Happy creating!

 

{Interested in collaborations, or have questions, comments, or feedback for me? Please feel free to email at emma@byemmawithlove.com – I’m always happy to chat!}

 

 

 

 

 

Strawberry Rosé Sangria

Posted in Drinks, Food, Recipes
on May 25, 2017

National Wine Day. What a beautiful holiday. We’ve all established by now how I feel about wine, and any day dedicated to wine is a good day in my book. With this beautiful spring weather we’re having in MN/WI, and the holidays this time of year – Mother’s Day brunches and Memorial Day cookouts – I’ve had sangria on the brain lately. 

Sangria is by far one of my favorite summer drinks, and it’s always a crowd-pleaser. Being a typical twenty-something, I’m also a big fan of rosé, so the meeting of the two was bound to happen at some point. For Mother’s Day, we had a little brunch at my house, and I made a pitcher of Rosé Sangria that may or may not have been gone in a matter of about 15 minutes. It got rave reviews and my mom and siblings were impressed, and I didn’t tell them how easy it really was to make. 

This recipe comes together so quickly, and takes like summer in a glass – semi-sweet rosé mixes with the tartness of lemons and the sweetness of fresh strawberries and a hint of refreshing mint for the perfect summer drink. 

For my sangria, I used a bottle of semi-sweet rosé from a local Wisconsin winery because it’s my favorite, but you’ll want a bottle that’s a bit on the drier side so that it won’t be overly sweet in the sangria. If you’re looking for help finding the perfect bottle of rosé, I strongly suggest checking out Jess’s post over at Plays Well With Butter on all things rosé – she’s brilliant and so helpful! 

 

As with most sangrias, this blend is best enjoyed at least a few hours after you make it, or let it chill overnight and give it time for the flavors to really meld. Serve on frozen strawberries instead of ice to keep it chilled without watering it down, and top it with a splash of sparkling water or rosé prosecco for some bubbles if you prefer. 

 

I have lots of new stuff coming for you all soon! For now, I’m gonna go pour myself a glass of sangria and sit on our newly decorated front porch (stay tuned). Cheers! 

Rosé Sangria
Serves 6
A simple and refreshing summer sangria with rosé wine, strawberries and mint.
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Prep Time
10 min
Prep Time
10 min
122 calories
8 g
0 g
0 g
1 g
0 g
182 g
7 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
182g
Servings
6
Amount Per Serving
Calories 122
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
0%
Vitamin C
54%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bottle (750mL) rosé wine (semi-dry to semi-sweet)
  2. 1 1/2 cup strawberries, sliced
  3. 1 lemon, sliced
  4. 10 fresh mint leaves
  5. Sparkling water or prosecco (to top)
  6. Frozen strawberries (for serving)
Instructions
  1. In a large pitcher, lightly muddle strawberries, mint and lemon.
  2. Pour rosé into the pitcher, and stir well.
  3. Chill for at least an hour or overnight.
  4. Pour over frozen strawberries, and top with sparkling water or prosecco.
  5. Garnish with fresh strawberries, lemon slices and mint.
  6. Enjoy!
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calories
122
fat
0g
protein
1g
carbs
8g
more
By Emma, With Love http://www.byemmawithlove.com/

 

 

 

Strawberries n’ Cream Scones

Posted in Dessert, Food, Recipes
on May 9, 2017

I have pretty much the greatest mom. She’s one of the most kind, big-hearted people I’ve ever met, and she’s so supportive of everything I do. She encourages me to follow my dreams, and is always there to lend a listening ear. I know I’m extremely lucky to have such an amazing mother, and I feel lucky that I’ve inherited a lot from her: her eyes, her smile, her ability to see the best in people, her love of music, and also a deep appreciation of baked goods.

 

Growing up, my dad cooked a lot of our meals, but my mom was definitely the resident baker in the family. She made cookies, muffins, cakes, you name it. She even went above and beyond by experimenting with all sorts of adapted recipes for me when I had several food intolerances as a kid. Lucky for me, she was always happy to teach me her tricks and allow me to experiment with baking on my own, as well. In fact, one of her favorite anecdotes to tell of my childhood involves me mixing muffin batter, per the package directions, “by hand” – not with a spatula or spoon, but with my actual hands. Alas, I’ve come a long way in the world of baking. 

 

Ironically, this scone recipe actually does require mixing with your hands, so maybe my childhood self was right all along. The inspiration for these strawberries n’ cream scones was none other than my lovely mother – I wanted a special treat to serve on Mother’s Day, and these scones definitely fit the bill. 

 

They’re buttery, soft, crumbly, and just the right amount of sweet. The base recipe for these scones is the same as my cranberry orange and rosemary scones  – whole wheat pastry flour, greek yogurt, and ice cold butter. This batch gets the extra addition of vanilla extract, a bit of cinnamon, and a bunch of fresh, juicy strawberries. The juice from the strawberries gets just the tiniest bit incorporated into the scone batter, making for the perfect strawberry flavor without being too overpowering. 

 

 

Top them off with a simple vanilla glaze, and you’ve got the perfect treat to enjoy with a cup of coffee for breakfast, as a summer dessert, or for Mother’s Day brunch! Bonus: people will be crazy impressed that you made scones, and you don’t have to tell them how easy they really are! 

 

How delicious would one of these be with a cup of coffee?!

 

I can’t wait to share these with my mom on Sunday! Do you have any special Mother’s Day plans? Is food involved? I’d love to hear from you! 

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’  for more of my day-to-day life and projects! Happy creating!

 

{Interested in collaborations, or have questions, comments, or feedback for me? Please feel free to email at emma@byemmawithlove.com – I’m always happy to chat!}

 

Strawberries n' Cream Scones
Serves 12
A simple, subtly sweet scone that's perfect for a special breakfast or brunch.
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Prep Time
20 min
Cook Time
16 min
Total Time
40 min
Prep Time
20 min
Cook Time
16 min
Total Time
40 min
218 calories
33 g
22 g
8 g
2 g
5 g
76 g
112 g
15 g
0 g
2 g
Nutrition Facts
Serving Size
76g
Servings
12
Amount Per Serving
Calories 218
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 22mg
7%
Sodium 112mg
5%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
3%
Sugars 15g
Protein 2g
Vitamin A
5%
Vitamin C
17%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Scones
  1. 2 c. whole wheat pastry flour
  2. 1/2 c. sugar (or sugar substitute)
  3. 1 tsp. baking soda
  4. 1/2 tsp. ground cinnamon
  5. 1/2 c. unsalted butter, frozen
  6. Juice from 1/2 lemon
  7. 1/2 c. plain greek yogurt
  8. 1 tsp. vanilla extract
  9. 1 c. fresh strawberries, largely diced
For the Icing
  1. 1/2 c. powdered sugar
  2. 1-2 Tbsp. half and half
  3. 1/2 tsp. vanilla extract
Scones
  1. Preheat oven to 350°F.
  2. In a large bowl, combine dry ingredients, and stir to combine.
  3. In a smaller separate bowl, grate the stick of butter.
  4. Add greek yogurt, lemon juice and vanilla extract to the dry ingredients. Mix with a hand mixer until just combined.
  5. Add grated butter to the dough, mixing only until incorportated - do not over-mix.
  6. Add strawberries to dough, kneading lightly by hand until mixed in.
  7. Form dough into two flat circles about 1/2 inch thick, and cut each into 6 wedges.
  8. Bake on parchment paper or a lightly greased cookie sheet for 15-16min, or until slightly golden brown. Be careful not to over bake.
  9. Remove scones from oven, and cool on cooling rack.
Icing
  1. In a small dish, combine glaze ingredients, and whisk until smooth. add half and half a small amount at a time until you reach your desired consistency.
  2. Once scones are mostly cool, drizzle icing over each scone.
  3. Enjoy!
Notes
  1. Dough can be made ahead of time and frozen for convenience.
  2. Store cooked scones in the fridge to maintain freshness. Best enjoyed immediately, or within a couple days.
  3. I have made this recipe with both sugar and stevia, and both have turned out great! It's completely up to preference.
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calories
218
fat
8g
protein
2g
carbs
33g
more
Adapted from Brenda @ Turning Waters B&B
By Emma, With Love http://www.byemmawithlove.com/

Mexican Mocha Cold Brew

Posted in Drinks, Food, Recipes
on April 3, 2017

 Last weekend, Steve and I and a couple of our great friends went on a little long-weekend vacation to Nashville. A roadtrip, to be more specific. We’re talking 13 hours each way, driving through the night and in the wee hours of the morning, with basically no sleep. It was so much fun. But we left Minneapolis late Friday night and arrived to Nashville mid-morning on Saturday, with a day and night full of plans around Nashville as soon as we arrived. If you know me, you know I don’t do well on no sleep. I need my sleep. My poor friends and family are in for a very cranky Emma when I haven’t gotten enough rest. 

 

We managed to survive by sneaking in a quick nap before we left and some dozing in the car, and coffee. All the coffee. Actually, coffee was a recurring theme of our entire trip. I may or may not be currently sipping some while writing this as we drive home right now. {I may have a caffeine problem, but hey, you choose your battles} We hit an average of two coffee shops each day we were in Nashville, because there are so many cool shops and because…coffee. We found a few wonderful places – Eighth and Roast had a super cool rustic-industrial vibe and some fantastic specialty roasts, The Frothy Monkey had a Banana Mocha that was seriously life-changing, and Barista Parlor had a bright, open space and a Strawberry Fields Latte that tasted like summer in a mug. In addition to trying some of the specialty drinks at each of the shops, we also tried the cold brew at each place. 

 

 

I got an espresso machine for Christmas a couple years ago, and I’m basically obsessed with it. It’s also made me a bit of a coffee snob. Specifically, I prefer the taste of espresso to traditional coffee. I’ll make myself a shot of it as a quick pick-me-up, or enjoy my daily latte in the morning, or slowly sip a more indulgent mocha on the weekends. I’ve pretty much ditched regular coffee altogether. The only exception is cold brew coffee. Since I’m not a huge fan of the bitterness of black coffee, I typically have to dress iced coffee up with a bit of sweetener or milk. Which is fine, but it’s not very convenient, and it’s also pretty difficult to make at home since I don’t have a regular coffee machine anymore. Not to mention that chilling coffee actually changes its flavor, and not in a good way. 

 

Enter, cold brew.

 

Here’s the scoop: cold brew is just coffee that’s made with “cold” (actually room temp) water instead of hot water. Since the water is much cooler, it takes a lot longer for the coffee to brew, but you end up with an iced coffee that’s full of flavor without the bitterness, and it’s equally as delicious on its own as it is with a bit of cream and sugar. Since it’s brewed at a higher concentration, cold brew is also generally higher in caffeine (depending on how much you dilute it), which I’m definitely not complaining about. Every coffee shop has caught on to the magic of cold brew, and you can buy it for about $4 anywhere you go. $4 on a daily basis adds up fast though. Luckily, cold brew happens to be super easy to make at home, and you probably have the materials and ingredients you need already. 

 

To make cold brew, you need a medium-coarse ground coffee. It’s best to grind the beans yourself, since most of the ground coffees you find at the store are a pretty fine grind. I bought a huge bag of whole coffee beans and ground a ton at once so it’s all ready to go. The other great thing about cold brew is that you can use lower-cost beans and still end up with a coffee that tastes amazing. You simply combine the ground coffee and water in a large container, give it a good stir, and let it sit (on the counter, not the fridge) for 12 hours (or up to 14 hours, depending on taste preference). After 12 hours, you filter the coffee grounds from the water, and your cold brew is done! 

 

Here’s what you need to make a basic cold brew:

1 part Coffee (medium-coarsely ground)

4 parts Water (filtered will taste the best)

Pitcher, jug or jar 

Strainer of some kind  – {a few options for this: a fine mesh strainer, a colander + coffee filters, a strainer + paper towel, or my favorite, a nut milk bag/coffee bag. Anything that will strain out the grounds from the water) 

 

If you use a nut milk bag, the straining is made even easier, since you can simply lift the bag out of the jar, squeeze out the extra liquid, and enjoy the cold brew without a time-consuming, messy straining process. But I’ve tried all of the above methods, and they all make delicious cold brew 🙂 

 

That’s it! 

I highly recommend buying a nut milk/cold brew bag – they make the process so much easier!

Honestly, the only difficult part about making cold brew is waiting the 12 or so hours for it to be ready. But it’s totally worth it. And what makes it even better? Adding your own custom flavors. 

One of my all-time favorite coffee drinks (excluding, perhaps, a good peppermint mocha during the holiday season) is a Mexican mocha. The creamy coffee blended with semi-sweet chocolate and spice from cinnamon and a touch of cayenne pepper make for the perfect drink. Mexican mochas also tend to be time consuming to make and pretty high in sugar and fat, which is totally fine as a treat, but not really practical as a daily thing. So Mexican mocha cold brew is the perfect solution. 

 

The chocolate, cinnamon and cayenne flavors are definitely noticeable, but don’t overpower the rich flavor of the coffee. It’s delicious on its own, and even more delicious with a splash of milk, or, even better, a splash of chocolate milk – Fairlife is my personal favorite! Cold brew is brewed as a concentrate, so it’s meant to be mixed with something to dilute it. I like mine pretty strong {read: I’m a caffeine addict} but most people prefer a 1:1 ratio of cold brew and water or milk. Feel free to play around with the ratios until you find the perfect amount.

 

It’s also crazy easy. You just mix some cocoa, optional sugar/sweetener, cinnamon and cayenne pepper in with your coffee grounds, and the flavors infuse perfectly with your brew. Who needs fancy coffee shop drinks?! 

 

This cold brew has given me so many ideas for other flavor combinations: vanilla, peppermint, caramel, the options are endless! For now, I’m gonna go pour myself another a glass of Mexican mocha cold brew and tackle this Monday! 

Do you have a favorite coffee drink? Do you like cold brew? I’d love to hear from you! 

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’  for more of my day-to-day life and projects! Happy creating!

 

{Interested in collaborations, or have questions, comments, or feedback for me? Please feel free to email at emma@byemmawithlove.com – I’m always happy to chat!}

Mexican Mocha Cold Brew Coffee
Serves 8
A simple and delicious homemade cold brew with chocolate and spice flavors.
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Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
7 calories
2 g
0 g
0 g
0 g
0 g
150 g
1 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
150g
Servings
8
Amount Per Serving
Calories 7
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups filtered water
  2. 1 cup coarsely ground coffee
  3. 2 Tbsp unsweetened cocoa
  4. 1/2 tsp ground cinnamon
  5. 1/8 tsp cayenne pepper
  6. 1-2 tsp sugar or sweetener (optional)
Instructions
  1. In a bowl, combine all ingredients except water. Stir to combine.
  2. In a large pitcher, add the grounds, then add a small amount of filtered water to the grounds, just until wet. Stir well.
  3. Pour in the remaining water, and stir well.
  4. Allow to sit uncovered on the counter for at least 12 hours.
  5. Strain grounds from the water, cover and refrigerate.
  6. Enjoy!
Notes
  1. If you use a nut milk or cold brew bag, you will simply add the grounds to the bag, pour the water through the bag, and leave the bag submerged in your large container for 12 hours. After the time is up, simply remove the bag, squeezing out excess coffee, and your cold brew will be ready!
beta
calories
7
fat
0g
protein
0g
carbs
2g
more
By Emma, With Love http://www.byemmawithlove.com/

Mini Granola Cups

Posted in Food, Recipes, Snacks
on March 13, 2017

I have a slight – or not-so-slight – addiction to oats. I love oatmeal, overnight oats, oatmeal cookies, granola, oatmeal flour for baking, you name it. In fact, I’ve posted several oat-based recipes on this blog already. But what’s not to love about oats?! They’re inexpensive, whole grain, super versatile nutritious and delicious. So I decided to share one more recipe with you all! 

These past two weekends have been the type of weekend a semi-introvert like myself actually loves from time to time – we’ve had zero plans whatsoever. Meaning I’ve gotten a ton of projects done, the house is clean, blog posts have been worked on, and I’ve even had time to do one of my favorite solo activities – going to Target. Seriously, is there anything really better than the simple pleasure of taking your time walking around Target, coffee in hand, looking at all the beautiful things, and buying stuff you don’t need? I think not. {I may have some slight shopaholic tendencies, but we can get into that later…} The inspiration for these granola cups actually came from a product I spotted during one such trip to Target this weekend. Nature Valley has this new product that got me intrigued, called Granola Cups. I don’t typically buy pre-made granola or granola bars because they’re usually full of unnecessary sugar, but the idea of these “granola cups” – granola bars filled with almond butter –  stuck with me. Who doesn’t love anything that’s filled with nut butter?! 

So, since I didn’t have any other plans for my Saturday, I whipped up a batch of homemade almond butter, followed by a batch of these mini granola cups, and filled each cup with salted almond butter. And let me tell you, they did not disappoint! 

They’re just the right amount of crunchy-chewy, and have the slightest sweetness and flavor from the banana, without being overpowering. They actually taste a bit like banana bread, which in my opinion is the perfect pairing for almond butter. But why stop at just one option for the filling on these little guys? With 24 granola cups to fill, the options are really endless. You could fill them with caramel sauce or chocolate (or both!) for a more indulgent treat, or Greek Yogurt and berries for some extra protein (breakfast or a midday snack, anyone?). 

I’m loving the convenience and versatility of these granola cups, and they seriously took less than 30 minutes start-to-finish to make. If you’re not a fan of banana, you can use unsweetened applesauce in place of the mashed banana, but I think the banana flavor works perfectly in this recipe! 

The rest of my weekend was spent brainstorming, taking photos and working on posts for a lot of the projects I’ve been working on lately around our house. I’ve been a busy bee lately with tons of projects (one of which was the biggest I’ve done so far!) and I can’t wait to share them all with you soon! 

What’s your favorite way to spend a low-key weekend? Do you like sometimes having anti-social time to yourself as well? I’d love to hear from you! 

Mini Granola Cups
Serves 24
Bite-sized granola cups that are perfect for filling with nut-butter or yogurt. Simple, healthy and delicious!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
72 calories
12 g
8 g
1 g
3 g
0 g
24 g
12 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
24g
Servings
24
Amount Per Serving
Calories 72
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 8mg
3%
Sodium 12mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
6%
Sugars 2g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. {Dry Ingredients}
  2. 2 c. old-fashioned oats
  3. 1/8 c. whole wheat flour
  4. 1 scoop protein powder (optional)
  5. 1/2 tsp. ground cinnamon
  6. Pinch of salt
  7. {Wet Ingredients}
  8. 1/8 c. honey
  9. 1 T. coconut oil, melted
  10. 1 large banana, mashed
  11. 1 egg
Instructions
  1. Preheat oven to 375°F.
  2. Stir dry ingredients together until combined.
  3. In a small microwave-safe dish, melt coconut oil and honey (about 20 seconds)
  4. In a small bowl, mix oil, honey, mashed banana and egg.
  5. Add wet ingredients to dry, and stir until combined.
  6. In a lightly greased mini-muffin pan, scoop about 2 T. of oat mixture into each muffin cup.
  7. Use a drink muddler or your fingers to press mixture onto sides and edges of each cup, forming a hollow center.
  8. Bake for 12-15 min, or until edges begin to brown. Do not over bake!
  9. Remove from oven, and allow to cool before filling with almond butter or other toppings.
  10. Enjoy!
Notes
  1. If you don't like banana, the mashed banana can be substituted with 3/4 c. - 1 c. unsweetened apple sauce. (Add 3/4 c. first, then add more if mixture does not seem wet enough).
beta
calories
72
fat
1g
protein
3g
carbs
12g
more
By Emma, With Love http://www.byemmawithlove.com/

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’  for more of my day-to-day life and projects! Happy creating!

 

{Interested in collaborations, or have questions, comments, or feedback for me? Please feel free to email at emma@byemmawithlove.com – I’m always happy to chat!}

 

 

 

Samoa Protein Oatmeal Cookies

Posted in Recipes, Snacks
on February 22, 2017

Well, it’s that time of year again. The time of year when you can find energetic little girls setting up camp at every grocery store you step foot in, with tables full of the most delectable goodies. Yes, friends, it’s Girl Scout Cookie season. I don’t know how anyone resists Girl Scout cookies. As if it’s not enough that they’re sold by the most adorable, hopeful girls that you feel bad saying “no” to – they are just so delicious, and there’s nothing quite like them. 

 

This weekend, we stopped by our local grocery store and picked up a few boxes of cookies. Thin Mints, of course, are always our first choice, and we grabbed a box of the new S’mores cookies as well (and oh my gosh, you guys, I cannot wait to make actual s’mores with these cookies this summer). But the cookie that wins first place in my book, an opinion that Steve will never agree with, are Samoas (or Coconut Delites as they’re known in other places). The coconut-caramel-chocolate combination is just too delicious, and I can never seem to stop at just one cookie, or two for that matter. And I don’t really care, because #treatyoself. 

 

But I do try to eat relatively healthy most of the time, and like to make healthier substitutes for treats whenever possible. So I’ll still enjoy some Thin Mints and Samoas from time to time, but in the meantime I’m going to feed my cravings with these babies. 

These cookies were born in the most innocent way. I had a day off from school, and I was doing some meal prep and thinking about what I could bake for snacks/breakfast for the week. I’ve made baked oatmeal a lot in the past, and I’ve made protein oatmeal cookies a few times when a craving for something sweet strikes. 

 

Since I’ve had Girl Scout cookies on the mind lately, and I also just so happened to have a little jar of Southern-in-Law’s low sugar caramel sauce in my fridge, I decided to make the ultimate (mostly) healthy protein oatmeal cookies. Oh, and they taste like Samoas. Need I say more? 

 

These are also super easy to make and customize. I used caramel sauce and melted dark chocolate because I’m all for a bit of indulgence, but actually they’re {almost} equally as delicious if you leave them out. If you do choose to go for it,  you won’t regret it, I promise. For the caramel sauce I used in this recipe, I made Southern In Law’s Vegan and Sugar Free Caramel Sauce . Full disclosure, it’s not technically sugar free, since it does use a couple tablespoons of maple syrup, but it’s easy to make, mostly healthy and super delicious. Since it’s made with coconut milk, the caramel also has a slight coconut flavor which just so happens to work perfectly for these cookies. If you make the sauce according the the recipe, you’ll have about half of it left once you’re done baking. You can save the rest in your fridge, or eat it with some sliced apples, add more to your cookies, or eat it with a spoon. But I digress. 

 

I decided to layer the caramel in the middle of each cookie so as to reduce any possible messiness as much as possible – I just pressed a bit of the dough down, put dollop of caramel on each one, and put a little more dough on top. So easy! 

Once your cookies are cooled, drizzle with a bit of dark chocolate and you’re good to go. I dare you not to eat them all at once. 

The recipe will make 12 large cookies, and the nutritional info on these babies is amazing, too. According to My Fitness Pal, each one clocks in at 130 calories, 15g carbs (5g sugar), 5.5g fat and 6.3g protein. Not bad, not bad! (Of course, this will vary depending on the protein powder, caramel sauce and chocolate you use). And they’re also easily made gluten free, just by ensuring that you’re using gluten free oats and caramel. You could also try adding nuts, dried fruit, or fresh blueberries for a wonderful variation. 

 

Dare I say it? These cookies are totally healthy enough to eat for breakfast. And I plan to. 

 

What’s your favorite kind of Girl Scout Cookie? Have you ever tried to make a copycat recipe at home? I’d love to hear from you! 

 

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’ for more of my day-to-day life and projects! Happy creating!

Samoa Protein Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 12

Serving Size: 1

Ingredients

  • 2 c. old-fashioned oats
  • 3/4 c. shredded coconut (unsweetened)
  • 1/2 c. vanilla or unflavored protein powder **If you use unflavored, add 1 tsp vanilla extract to your recipe**
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 3/4 c. unsweetened apple sauce
  • 1 egg
  • 1/2 c. milk (I use Fairlife Skim milk, but almond milk or another milk substitute would work as well)
  • 1/8-1/4 c. caramel sauce (optional)

Instructions

  1. Prepare caramel sauce, if making from scratch.
  2. Preheat oven to 350°F.
  3. In a medium mixing bowl, combine dry ingredients.
  4. In a small mixing bowl, combine egg, apple sauce and milk, stir to combine.
  5. Add wet ingredients to dry ingredients, and stir until combined.
  6. On a large cookie sheet, use about half of the dough to make 12 cookies - the dough will not be thick enough to roll into balls, simply press them into cookie shapes, since they will not flatten much while baking.
  7. If using caramel, place a small spoonful of caramel on each cookie (about 1/2-1 tsp).
  8. Put the remaining dough onto the tops of the cookies, so that the caramel is "sealed" in the middle.
  9. Bake for about 12 minutes, or until slightly browned.
  10. Remove from oven onto a cooking rack, and allow cookies to cool.
  11. If desired, melt 1/4 c. dark chocolate, and drizzle cookies.
  12. Enjoy!
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Chili with Coffee Stout-Braised Ribs

Posted in Meals
on January 22, 2017

Hey there! Long time, no talk!! I know, I know…I need to be more diligent about blog posts. But the holidays came, I took a bit of time away, and it was harder than I expected to get back into the swing of things! But a month later, I’m back and ready to jump in with lots of new stuff for all of you! It’s my first post of 2017, and what better start to a new year than some delicious new food?

 

It just so happens to be a Sunday, which in our house means football. I grew up in a family that never really cared for football, so it was never a weekly tradition for me. I’m also from Minnesota, where our NFL team tends to let down its fans year after year, and I just can’t handle that kind of heartbreak. Steve, however, grew up a die-hard football fan, so it has very much become part of our Sundays (and during the regular season, pretty much every day). 

 

While I’m still adjusting to the whole football thing, one part of football I can definitely get on board with is the social aspect. Friends, yummy food, parties, and delicious drinks are all right up my alley. So while I’m not quite what you’d call a football fan, I nonetheless appreciate parts of football culture. With the Superbowl coming up in just a couple short weeks (and the Puppy Bowl, which is obviously the more important event that day), I’ve been recipe-testing for a crowd-pleasing dish to serve. I immediately thought of chili, but needed a way to make it more interesting than your average chili. Some brainstorming and an afternoon in the kitchen later, I’ve figured it out. 

 

Chili with coffee stout-braised ribs. 

It’s a mouthful, I know. A mouthful of delicious chili, to be exact. It starts out simple enough. The base is fresh, oven-roasted tomatoes, charred a bit in order to get the perfect flavor. 

The tomatoes are pureed, chicken stock is added, and lean ground beef, diced tomatoes, beans, onions and peppers bulk it up. The real magic starts to happen when you slow-braise ribs in coffee stout (my favorite is Coffee Bender from Surly Brewing Co. in Minneapolis) for a few hours until they fall straight off the bone, and add the perfect tenderness and depth of flavor to this chili.

The finishing touch is the right blend of seasonings and a few strips of crispy bacon crumbled into the mix. Somehow, the bacon brings out all the flavors even more, and this chili ends up absolutely perfect. 

As with all chili, this tastes so much better after it’s had some time for flavors to really meld and to thicken up a bit, preferably overnight. It works super well to make it in a large pot the day before you need it, refrigerate it overnight, and then pop it in the Crockpot the next day to heat it up and serve. No worries though, it’s great the day you make it too! While there is a good amount of prep involved with this recipe, it’s pretty simple, and it makes a large enough batch that I can assure you it’s 100% worth it. 

Whether you make this chili for your Superbowl party or just for your weekly meal prep, I encourage you to try it out! Trust me, your friends will be impressed. Not to mention this chili’s power to make your day 100% better instantly – it’s comfort food at its best! Now I’m off to eat chili and take a nap watch football.  

 

Do you have a favorite chili recipe? Are you a football fan, or married to one? I’d love to hear from you! 

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’ for more of my day-to-day life and projects! Happy creating!

Chili with Coffee Stout-Braised Ribs
Serves 12
A hearty and rich chili with ground beef and slow-braised ribs.
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435 calories
24 g
98 g
22 g
37 g
8 g
419 g
314 g
7 g
0 g
11 g
Nutrition Facts
Serving Size
419g
Servings
12
Amount Per Serving
Calories 435
Calories from Fat 191
% Daily Value *
Total Fat 22g
33%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 98mg
33%
Sodium 314mg
13%
Total Carbohydrates 24g
8%
Dietary Fiber 8g
32%
Sugars 7g
Protein 37g
Vitamin A
35%
Vitamin C
58%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 pounds tomatoes (approximately 20 medium tomatoes), quartered (or 2 28-oz cans crushed tomatoes)
  2. 1 Tbsp. olive oil
  3. 1 c. chicken stock
  4. 1 15-oz can diced tomatoes (I use fire-roasted)
  5. 1 15-oz can black beans, rinsed and drained
  6. 1 15-oz can small red beans, rinsed and drained
  7. 1 medium onion, diced
  8. 1 green bell pepper, diced
  9. 1 clove garlic, diced
  10. 1 pound lean ground beef
  11. 3 strips bacon
  12. 2 pounds ribs (I used pork back ribs, but short ribs also work well)
  13. 2 cans coffee stout (I used Surly Coffee Bender)
  14. 1 tsp. garlic powder
  15. 1 tsp. onion powder
  16. 1 Tbsp. chili powder
  17. 1 tsp. cayenne pepper
  18. 1 tsp. black pepper
  19. Salt, to taste
Garnishes (optional)
  1. Shredded cheese
  2. Sour cream (or plain greek yogurt)
  3. Avocado
  4. Cornbread/corn bread croutons
  5. Onions or green onions
  6. Bacon bits
Instructions
  1. Preheat oven to 400°F.
  2. In a frying pan, sear the ribs until browned (about 4-5 min/side)
  3. Place ribs into a large dutch oven or pot over medium-low heat, and add coffee stout. Bring to a simmer and cover, allowing to simmer for about 3 hours.
  4. Meanwhile, in a large bowl, place quartered tomatoes, olive oil, salt and pepper. Toss to coat evenly. Spread on cookie sheet(s).
  5. Roast for about 15-20 min, or until tomatoes are slightly charred and skin is bubbling.
  6. Process tomatoes in a food processor or blender until mostly smooth.
  7. In a large pot, combine tomato puree, chicken stock, diced tomatoes, beans, bell pepper, onion, and spices. Put on stove over low heat and simmer.
  8. In a separate pan, brown ground beef with 3 strips of bacon. Add beef and crumbled bacon to chili pot.
  9. Simmer chili on low.
  10. Once ribs have been braising for about 3 hours, remove from heat. The meat should fall off the bone. Shred the meat, removing as much fat as possible.
  11. Add rib meat to chili, stirring until combined.
  12. Serve immediately, or the next day. Enjoy!
Notes
  1. Tip: The spices in this recipe will make a moderately spicy chili (we like it pretty hot!) It's always a good idea to add spices to chili gradually, starting with a smaller amount and tasting between each addition to make sure it's the right level of heat.
beta
calories
435
fat
22g
protein
37g
carbs
24g
more
By Emma, With Love http://www.byemmawithlove.com/

 

Holiday Mulled Wine

Posted in Drinks
on December 9, 2016

TGIF! 

Am I the only one who thought this was such a long week?! As a teacher, the stretch between Thanksgiving and winter break feels soooo long, and I know my students think so too! Life has been so crazy between balancing school, holiday parties and celebrations with family and friends, projects around the house and for the blog, and all the other spontaneous plans this time of year. It’s my favorite time of year, but that doesn’t mean it doesn’t get crazy and stressful sometimes! I’ve been trying to remind myself to be present in the moment and truly enjoy the season, since soon it will be January and time will slow way down. 

And I happen to know a surefire way to relax, de-stress, and enjoy the holidays. Mulled wine.  

I first discovered mulled wine a couple years ago at a wine tasting (obviously) and instantly fell in love. It’s all the goodness of wine combined with the perfect amount of spice that makes it so festive and extra tasty this time of year – not to mention it warms you from the inside out, which is necessary here in the Midwest! My first time ever making mulled wine last winter was a fail, to say the least – I poured a bottle of wine and a ton of mulling spices in a Crockpot and left it for hours, leading to the spiciest wine I’ve ever tasted, and not in a good way! Luckily we made it work by adding some extra wine, but needless to say, I needed some practice with this whole wine-mulling thing.

For this version, I combined two of my favorite drinks: sangria and mulled wine. The fresh apple cider, cranberry juice, oranges and cranberries give this wine the perfect tangy-sweet flavor, and the mix of warm mulling spices and a splash of added brandy add some spice and extra warmth to the concoction. Serve with some fresh fruit and a cinnamon stick to garnish, and you have the perfect drink to serve at your next holiday party! 

Steven and I planned our first ever “Friendsgiving”/Christmas party for a bunch of friends this past weekend (which Steve actually ended up out of town for, oops!) but I hosted our friends anyway and we had a wonderful time! I made my first ever whole 15-lb turkey (all all-around humorous experience), some cranberry orange rosemary scones, and a big pot of this mulled wine, which was in its experimental phase at the time. Luckily I have wonderful friends who gladly oblige when I hand them a plate or cup and tell them to try something because I don’t know if I like it (seriously, you all are the real MVPs.)  

A little bit of tweaking and I’m happy to say I created the perfect recipe for this mulled wine! I prefer to make mine on the stove-top so I can make sure the spices don’t sit too long and overpower the wine, but it’s super convenient to strain out the spices once it’s ready and transfer the wine to a slow-cooker in order to more easily keep it warm and serve it. You can also make the whole thing in the slow-cooker if you want, for an extra easy party drink. 

Serve this delicious concoction at your next holiday party or on Christmas Eve or New Years with your family and friends and be ready for some impressed guests  – and beware, because this stuff goes down a little too easy, if you know what I mean! 

I hope you try this recipe this holiday season, and remember to slow down and enjoy the time with family and friends over the next few weeks! What are your favorite festive cocktails to serve to your guests? I’d love to hear from you! 

Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’  for more of my day-to-day life and projects! Happy creating!

Holiday Mulled Wine
Serves 12
A warm and festive mulled wine with orange, apple and cranberry flavors that combine well with warm mulling spices.
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Prep Time
15 min
Cook Time
30 min
Total Time
1 hr
Prep Time
15 min
Cook Time
30 min
Total Time
1 hr
214 calories
17 g
0 g
0 g
0 g
0 g
257 g
8 g
13 g
0 g
0 g
Nutrition Facts
Serving Size
257g
Servings
12
Amount Per Serving
Calories 214
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
4%
Sugars 13g
Protein 0g
Vitamin A
1%
Vitamin C
19%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 750-mL bottles red wine (something with fruity notes but not too sweet - I recommend Merlot or Cabernet)
  2. 2 cups fresh apple cider
  3. 2 cups fresh cranberry juice
  4. 1 orange, sliced
  5. 1 apple, sliced
  6. 1/2 c. fresh cranberries
  7. 8-10 whole cloves
  8. 4 cinnamon sticks
  9. 3-4 star anise
  10. 3-4 whole allspice
  11. 1 cup brandy
  12. Sugar, honey or stevia, to taste (if desired)
Instructions
  1. Combine all ingredients but brandy in a large pot or Crockpot. Stir to combine.
  2. Simmer for 20-30 minutes, or until hot and flavors are well-combined.
  3. Stir in brandy and any added sweetener you prefer.
  4. Garnish with extra fruit and cinnamon sticks, and serve. Enjoy!
Notes
  1. If you use a pre-mixed mulling spice blend, you will need 1-2 tsp of mulling spices, depending on how "spicy" you like your wine.
  2. If you're using a Crockpot, cook on low for 30-60 minutes, or until wine is hot and flavors are melded.
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calories
214
fat
0g
protein
0g
carbs
17g
more
By Emma, With Love http://www.byemmawithlove.com/

 

Gingersnap Oatmeal Cookies

Posted in Dessert, Recipes
on December 4, 2016

Happy National Cookie Day! 

gingersnap10

I have to say, it’s getting hard to keep track of all these National Days for everything under the sun! National Cookie Day is definitely one I couldn’t pass up, though. Especially when it takes place during the holidays, when it’s Christmas cookie, cookie exchange, and holiday party central. One of my favorite things to do in the winter and especially over the holidays is to bake. It’s warm, fills the house with amazing smells, and is the perfect way to bring people together, whether you’re actually baking with your loved ones or simply sharing the end result. Leaving a tin of homemade goodies on a coworker’s desk or at your neighbor’s door is a wonderful way to spread some holiday cheer and nothing bring people closer quite like delicious treats. 

gingersnap7

Gingersnaps are one of my favorite cookies, which I remember this time of year every year, and then question why I don’t make them year-round because they’re so yummy! But there’s something about the warm spices and subtle sweetness of ginger cookies that fit with Christmas and the holidays just too perfectly. 

 

I’ve tried out several gingersnap recipes over the years, most of them delicious, but I’ve always looked for that perfect balance between crispy and soft, crunchy and chewy, sweet and savory, and healthy and indulgent. And I think I finally found a winner with these ones! 

gingersnap4

 

Here’s the rundown on these cookies: they’re made with oat flour (just ground oats) instead of refined flour, giving them an amazing chewy texture (and also making them gluten-free if you use gluten-free oats!) and coconut oil instead of butter for the perfect slight crispiness. They’re relatively low in sugar, full of ginger flavor and other warm spices, and to top it off, they’re totally easy to make. Have I convinced you to make these yet?

 

gingersnap12

gingersnap1

 

I encourage you to make a batch of these cookies and surprise someone with some home-baked love this week – maybe make a double batch so you can save some for yourself 😉 . Stay tuned this week on the blog for a Christmas decor home tour and a couple DIY projects – I have lots of holiday fun headed your way!! 

 

What’s your favorite type of holiday cookie? I’d love to hear from you! 

 

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Gingersnap Oatmeal Cookies
Serves 24
A delightfully chewy-but-crispy ginger cookie made with oat flour and an abundance of warm spices.
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Prep Time
30 min
Cook Time
10 min
Total Time
45 min
Prep Time
30 min
Cook Time
10 min
Total Time
45 min
109 calories
17 g
0 g
4 g
2 g
3 g
27 g
113 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
27g
Servings
24
Amount Per Serving
Calories 109
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 113mg
5%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
3%
Sugars 8g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 c. dark brown sugar, packed (or brown sugar/stevia blend)
  2. 1/3 c. coconut oil
  3. 1 large egg white
  4. 1/4 c. molasses
  5. 2 1/4 c. oat flour (see directions below)
  6. 1 1/2 tsp. ground ginger
  7. 1 tsp. ground cinnamon
  8. 1/4 tsp. ground allspice
  9. 1/4 tsp. ground cloves
  10. 1/4 tsp. ground nutmeg
  11. 2 tsp. baking soda
  12. Cooking spray
  13. Granulated sugar (for dusting the tops of cookies)
Instructions
  1. Make your oat flour by processing about 2 1/2 cups old fashioned oats in a food processor until finely ground. Set aside.
  2. In a large bowl, combine brown sugar and coconut oil. Beat with an electric mixer until incorporated.
  3. Add molasses and egg white, and beat until smooth and creamy.
  4. In a small separate bowl, combine oat flour, spices, and baking soda. Stir to combine.
  5. Add dry ingredients to wet ingredients, and beat until blended. Form dough into a rough ball (it will be a bit sticky at thin at this point). Cover bowl and freeze for 20 minutes.
  6. Preheat oven to 350°F.
  7. Spray 2 cookie sheets with non-stick spray.
  8. Roll dough into 24 small balls (slightly smaller than golf ball size) and roll the balls in granulated sugar.
  9. Press each ball down to flatten slightly, using the bottom of a glass or plate.
  10. Bake for 10 minutes at 350°F, then allow to cool on the cookie sheet for 3 minutes before removing to a cooling rack.
  11. Enjoy!
Notes
  1. Oat flour can be made in bulk and then stored for easier baking later on!
  2. Dough can be frozen for several hours or days to bake later on, simply thaw and then bake as directed.
  3. For this recipe to be gluten-free, make sure you use gluten-free oats!
Adapted from Cooking Light
beta
calories
109
fat
4g
protein
2g
carbs
17g
more
Adapted from Cooking Light
By Emma, With Love http://www.byemmawithlove.com/
 gingersnap-oatmeal-cookies

Cranberry Orange and Rosemary Scones

Posted in Meals, Recipes
on November 23, 2016

 

scone9

I’m pretty sure half the reason I love the holidays so much is the food. Okay, so maybe it’s most of the reason I love the holidays. But who doesn’t love Thanksgiving dinner, Christmas cookies, hot cocoa, peppermint, mulled wine and all the other goodies this time of year?

 

As I was planning my menu for Thanksgiving dinner tomorrow, I decided to keep things pretty simple. My family isn’t always as adventurous as I am with food, so our meal will consist of the staples – homemade turkey breast, garlic mashed potatoes, green beans, stuffing and sweet potato pie for dessert. No Thanksgiving meal would be complete without a roll or bread of some kind though, and I’ve been craving some savory scones ever since a trip to Mad Hatter’s Tea Room in Anoka, MN a couple weeks ago. 

 

My sister, Carly, and I tried one of their warm, fresh scones at brunch, and it was love at first bite. We immediately decided that scones would need to be on our Thanksgiving table. I decided to reach out to Brenda at Turning Waters Bed and Breakfast in Wabasha, MN, where Steve and I stayed for the weekend of our wedding. Brenda served us the most amazing homemade scones for brunch during our visit – lemon rosemary, to be exact. I’ve been dreaming about those buttery, soft scones for the past 6 months! 

 

Brenda was kind enough to share the recipe with me, and after some consideration, I decided to tweak it a bit to be a little more well-suited for a Thanksgiving meal. Instead of the lemon and lemon zest her recipe called for, I used fresh orange and orange zest, and added some dried cranberries as well. I also substituted the sour cream she called for with some plain greek yogurt, to lighten things up a little bit. And make room for more butter, obviously. 

 

Just look at those buttery curls! *swoon*

Just look at those buttery curls! *swoon*

 

The result was these scrumptious scones.

 

scone7

 

The epitome of soft, buttery goodness.

The epitome of soft, buttery goodness.

 

They’re just slightly sweet, and the subtle flavors balance each other out so well, without overpowering each other. I think these scones would be well-suited for just about any meal, from brunch to dinner – especially the cranberry-rosemary flavors that go so well with turkey. They’re also so easy to make; from start to finish they took me about half an hour (including baking time!) I can’t wait to serve them tomorrow for our Thanksgiving dinner.

 

I hope everyone has a wonderful Thanksgiving filled with family, friends, and wonderful food! 

 

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Follow along with my DIY and homemade adventures on Instagram, FacebookTwitter, Pinterest and Bloglovin’  for more of my day-to-day life and projects! Happy creating!

Cranberry Orange and Rosemary Scones
Serves 12
A soft, buttery savory scone, suited for any meal from brunch to dinner. Pairs especially well with turkey!
Write a review
Print
Cook Time
18 min
Total Time
30 min
Cook Time
18 min
Total Time
30 min
183 calories
25 g
22 g
8 g
3 g
5 g
51 g
209 g
8 g
0 g
2 g
Nutrition Facts
Serving Size
51g
Servings
12
Amount Per Serving
Calories 183
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 22mg
7%
Sodium 209mg
9%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
3%
Sugars 8g
Protein 3g
Vitamin A
5%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. all-purpose flour (or white whole wheat, or other flour of your choice)
  2. 1/3 c. sugar
  3. 1/2 c. plain greek yogurt
  4. 1/2 c. butter (8 tablespoons), frozen
  5. 1 tsp. baking soda
  6. 1/2 tsp. salt
  7. Zest and juice from 1 orange
  8. 1/3 c. reduced sugar Craisins (or other dried cranberries)
  9. 3-4 sprigs fresh rosemary
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, sugar, salt and baking soda.
  3. Add greek yogurt and juice/zest from an orange, and use a hand mixer to blend ingredients.
  4. Grate butter (frozen or very cold butter works best) using a fine grater.
  5. Add grated butter to the bowl, and mix again with hand mixer until butter is just incorporated. Mixture will be crumbly.
  6. Add dried cranberries and rosemary, and mix/knead with hands until dough forms a ball.
  7. Split your dough into two smaller balls, and flatten each to about 1/2-3/4in thick.
  8. Using a sharp knife or pizza cutter, slice each circle of dough into 6 wedges.
  9. Place wedges on a cookie sheet.
  10. Bake for about 16-18 minutes, or until cooked through and slightly browned on top (do not over-bake!)
  11. Remove from oven and serve warm and fresh. Enjoy!
Tips
  1. Don't over-handle or over-mix your scones. Over-mixing can cause scones to be tough instead of light and fluffy.
beta
calories
183
fat
8g
protein
3g
carbs
25g
more
Adapted from Brenda @Turning Water Bed and Breakfast
By Emma, With Love http://www.byemmawithlove.com/

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