Browsing Category:

Dessert

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.
Write a review
Print
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 350Β°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.
beta
calories
218
fat
8g
protein
2g
carbs
33g
more
Adapted from Brenda @ Turning Waters B&B
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 πŸ˜‰ . 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! 

 

Blog Sign-Off

Gingersnap Oatmeal Cookies
Serves 24
A delightfully chewy-but-crispy ginger cookie made with oat flour and an abundance of warm spices.
Write a review
Print
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 350Β°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 350Β°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

Almond-Crusted Sweet Potato Pie

Posted in Dessert
on November 21, 2016

pie-15

Happy Thanksgiving Week! 

 

I remember Thanksgiving as a kid being the stepping stone to Christmas. I didn’t particularly love it, I just wanted to get past it and move on to the Christmas decorating, music, shopping, and festivities. As I’ve gotten older, though, I’ve come to really value Thanksgiving for the opportunity it provides to spend time making and eating food with loved ones and remembering to show gratitude for everything we have. There’s something about being in the kitchen with my family members, listening to music, sipping wine (obviously) and sharing recipes that is so heartwarming and needed this time of year, right before everything gets crazy with the official start of the Christmas season.

 

Last year, Steve and I had a super low-key Thanksgiving with just the two of us and my siblings. This year, we’ll be hosting again at our new house for my immediate family on Thanksgiving, and again in a couple weeks for a Friendsgiving celebration! I’m so excited to have a home where we can host events, and I’ve been decorating and recipe testing like crazy because my perfectionist tendencies get the best of me this time of year! 

 

If you followed my series of apple recipes a little ways back, you’ll know that I’m not a big fan of pumpkin spice. Maybe the occasional slice of pumpkin bread or a pumpkin bar, but otherwise I think it’s way overrated. I’ve never been a fan of pumpkin pie, either. Steve, on the other hand, loves pumpkin pie, and insists on it for Thanksgiving. The problem is that we also need an apple pie (because we all know how much I love apple) and a gluten-free dessert for my dad who has Celiac disease. Which would mean making three pies for a Thanksgiving dinner of 7 people, which seems a bit excessive (I mean, I’d gladly eat the leftovers, but still…). So when I found a recipe for sweet potato pie from Ambitious Kitchen, I decided to make a version of it that may just be a crowd-pleaser for everyone! And let me tell you, it did not disappoint. 

pie-14

In fact, this pie was so good that Steve pronounced that he doesn’t even need a pumpkin pie on Thanksgiving, and that I should post the recipe on the blog. So here we are! Ironically, it actually tastes a lot like pumpkin pie, which I typically don’t like, and it’s made with sweet potatoes, which Steve typically doesn’t like. And yet we both love this pie. In fact, I love this pie so much that I made it in two different forms: a traditional pie, and personal-sized mason jar lid pies. 

pie-1

Seriously, how cute are these?!

 

I still haven’t decided which form this pie will take for Thanksgiving this week – I love how gorgeous the full-sized pie turned out, but the minis are so cute and easy to serve! The mini pies are made without any fancy pans or baking equipment; all you need is wide-mouth mason jar lids, and a cookie sheet! The cooking time is slightly different, but the recipe is otherwise the same for both forms of this pie.

 

pie-5

 

The best thing about this recipe is that not only is it delicious and so easy to make, it’s actually pretty healthy, too. So you can feel totally okay about eating all of your delicious Thanksgiving dinner, and still eating a piece (or two) of this pie for dessert. I highly recommend serving the pie warm – straight from the oven is ideal, or reheated a bit would be fine as well – this pie holds up really well and can definitely be made the day before Thanksgiving to make your life easier. I’m thinking some whipped cream or vanilla ice cream on top would be absolute heaven, too! 

 

pie-17

I can’t get enough of this salty-sweet-crunchy goodness!

 

The cherry on top is how wonderful your house will smell as this pie is baking – Steve came into the kitchen to scope it out multiple times as the smells made their way through the house! I’m so excited to serve this pie alongside our other Thanksgiving dishes on Thursday. 

 

Let me know if you decide to make this Sweet Potato Pie for Thanksgiving! What other foods are on your must-make list for the holidays this year? I always love to hear from you!

 

Blog Sign-Off

 

Almond-Crusted Sweet Potato Pie
Serves 10
A light, gluten-free dessert that's the perfect combination of sweet and salty with warm spices.
Write a review
Print
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
299 calories
36 g
26 g
15 g
8 g
3 g
136 g
184 g
21 g
0 g
11 g
Nutrition Facts
Serving Size
136g
Servings
10
Amount Per Serving
Calories 299
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 26mg
9%
Sodium 184mg
8%
Total Carbohydrates 36g
12%
Dietary Fiber 5g
20%
Sugars 21g
Protein 8g
Vitamin A
196%
Vitamin C
3%
Calcium
12%
Iron
9%
* 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 crust
  1. 1 1/2 cups almonds (raw and unsalted)
  2. 1 tsp ground cinnamon
  3. 1/8 tsp ground ginger
  4. 1/2 tsp salt
  5. 3 Tbsp brown sugar (or Truvia brown sugar blend)
  6. 1 1/2 Tbsp unsalted butter, melted
For the filling
  1. 1 1/2 lbs sweet potatoes, baked (about 4-5 medium potatoes)
  2. 1/2 c. brown sugar (or Truvia blend)
  3. 2 tsp. ground cinnamon
  4. 1/8 tsp. ground ginger
  5. 1/2 tsp. ground nutmeg
  6. 1/8 tsp. ground cloves
  7. 1/2 c. skim milk (or milk substitute)
  8. 1 Tbsp. unsalted butter, melted
  9. 1/2 tsp. vanilla extract
  10. 1 egg
  11. 2 egg whites
Optional topping
  1. 2 Tbsp almonds (crushed)
  2. 1 Tbsp brown sugar (or Truvia blend)
  3. 1/2 tsp. ground cinnamon
Instructions
  1. Bake your sweet potatoes in a 400Β°F oven for about 45 minutes (or until soft).
  2. Turn oven down to 350Β°F.
  3. In a food processor, combine almonds, salt, cinnamon and brown sugar. Pulse until fine and crumbly.
  4. Add melted butter, and continue to process for another 1-2 minutes.
  5. In a greased pie dish (or 10 greased mason jar lids), press crust mixture into the bottom and sides firmly.
  6. Bake crust for 10-12 minutes.
  7. While crust is baking, scoop sweet potato flesh from the skin, and place in food processor.
  8. Add milk, brown sugar, spices, vanilla, and butter to the sweet potato, and process until mostly smooth.
  9. Add egg and egg whites, and continue to process until completely smooth.
  10. Pour filling into crust (or dish about 1/3-1/2 cup filling per mini pie).
  11. Bake pie for 45-50 minutes, or until center is set and toothpick comes out clean (mini pies for 25 minutes).
  12. Top with almond cinnamon sugar topping if desired.
  13. Enjoy!
For mini pies
  1. Use 10 wide-mouthed mason jar lids, baking crust as the directions specify, then adding filling. Bake on a cookie sheet for about 25 minutes, or until center is set and toothpick comes out clean.
Adapted from Ambitious Kitchen
beta
calories
299
fat
15g
protein
8g
carbs
36g
more
Adapted from Ambitious Kitchen
By Emma, With Love http://www.byemmawithlove.com/

 

 

1 3

 

 

Apple Spice Oatmeal Muffins

Posted in Dessert, Recipes
on September 25, 2016

 

dsc_0739

I have a confession. It’s probably going to cause me to lose some friends, but that’s a risk I’m willing to take. 

 

Ok, here goes. I hate pumpkin. Pumpkin pie, pumpkin bars, pumpkin bread, pumpkin seeds, and especially pumpkin spice lattes… I can’t stand them. 

 

In my opinion, pumpkins should be used for festive fall decor and jack-o-lanterns, and absolutely nothing else. I also tend to get irrationally outraged on the behalf of my most favorite fruit that gets the short end of the stick this time of year. Apples. Specifically, fresh apples that I get to pick myself on a beautiful, crisp fall day at a nearby orchard. 

 

I feel like apples used to be appreciated. Apple pie is said to be quintessentially American, after all, and apple orchards are all over the place. 

 

But somehow, the amazing flavor and versatility of apples has been overshadowed by pumpkins. And I’m not okay with it. People now wake up on September 1st, eat some pumpkin spice cereal (seriously, I spotted about 8 varieties at the grocery store the other day) grab a Pumpkin Spice Latte, snack on some pumpkin bread, pumpkin granola bars or pumpkin spice Oreos at work, head to happy hour where they drink pumpkin beer…. seriously, it’s out of control. 

 

And all I want is for some of that attention to be directed towards apples. Because seriously, this fruit is the real MVP. 

 

For the past week or two, I’ve been posting a variety of apple-themed recipes in honor of my favorite fall flavors (you can find those posts here and here), and today and I have one more recipe to share with you all. 

 

Apple Spice Oatmeal Muffins. Yes, apple spice. Not pumpkin spice. (Sorry, can you tell I’m a little bitter about this?)

 

dsc_0734

 

So here’s the rundown on these muffins. They’re made with applesauce instead of a ton of oil or butter, which makes them lower in fat and also gives them extra apple flavor! In addition to whole grain flour, the recipe uses oats as well, so the muffins are a great source of whole grains. Each bite is bursting with bites of gooey apples and spice, and the icing on the cake (or muffin, ha) is the streusel that tops each muffin. 

 

dsc_0741

 

Of course, you can leave it out and make these muffins a bit healthier, but who seriously wants to do that? 

 

dsc_0725

They’re still delicious without the streusel!

 

Not to mention, you make this batter in the blender or food processor, so it’s so fast, easy, and relatively mess free. 

 

These are the perfect addition to your next brunch spread (obviously), or for my meal-prepping friends, they’re easy to make ahead of time for quick snacks or part of your weekday breakfasts. They’re definitely best enjoyed straight out of the oven with a cup of coffee, but they also hold up well to refrigeration/freezing – just pop one in the microwave for a few seconds to recreate that just-out-of-the-oven, gooey apple perfection. 

 

dsc_0703

Let me know if you try out the recipe, and what you think! Meanwhile, I’ll be over here sipping a latte and savoring these perfect fall muffins. Happy Sunday! 

Blog Sign-Off

Apple Spice Oatmeal Muffins
Serves 12
A lightened-up and delicious muffin, full of cooked apple bites and warm fall spices.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
208 calories
32 g
32 g
7 g
4 g
4 g
88 g
118 g
14 g
0 g
3 g
Nutrition Facts
Serving Size
88g
Servings
12
Amount Per Serving
Calories 208
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg
11%
Sodium 118mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
9%
Sugars 14g
Protein 4g
Vitamin A
5%
Vitamin C
1%
Calcium
6%
Iron
6%
* 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 c. old-fashioned oats
  2. 3/4 c. white whole wheat flour
  3. 1 c. unsweetened applesauce
  4. 1/2 c. milk
  5. 4 Tbsp butter or coconut oil, melted
  6. 1 egg
  7. 1 tsp. vanilla extract
  8. 1/3 c. brown sugar (or brown sugar/stevia blend)
  9. 1 tsp. baking powder
  10. 1/2 tsp. baking soda
  11. 1 tsp. cinnamon
  12. 1/2 tsp. nutmeg
  13. 1/2 tsp. allspice
  14. 1/4 tsp. salt
  15. 1 c. fresh apples, peeled and chopped
Streusel Topping
  1. 2 Tbsp butter, melted
  2. 1/4 c. brown sugar (or brown sugar/stevia blend)
  3. 1/4 c. white whole wheat flour
  4. 1/2 tsp. cinnamon
Instructions
  1. Preheat oven to 400Β° F.
  2. Peel, core, and chop apples. Set aside.
  3. In a blender or food processor, combine all of the ingredients, except apples.
  4. Blend/process just until smooth (there may still be a few intact pieces of oatmeal, which is fine!)
  5. Add the chopped apples to the batter, and gently stir to distribute evenly.
  6. In a greased muffin pan (or muffin liners), scoop the batter evenly into 12 muffins.
  7. Bake for 15-20 minutes, or until a toothpick comes out cleanly (be careful not to over-bake).
While muffins are baking, make the streusel topping (if you prefer)
  1. In a small saucepan over low heat, melt butter.
  2. Add cinnamon, sugar and flour, and stir until crumbs form.
After muffins have been removed from the oven
  1. Remove muffins from pan, and top each muffin with a bit of streusel topping.
  2. Allow to cool on a cooling rack for about 10 minutes.
  3. Enjoy!
Notes
  1. These muffins are best enjoyed warm - straight from the oven, or reheated in the microwave.
  2. Store uneaten muffins in the refrigerator or freezer.
  3. If you use muffin liners, spray them with a non-stick spray before pouring batter, to prevent the muffins from sticking.
beta
calories
208
fat
7g
protein
4g
carbs
32g
more
Adapted from Mel's Kitchen Cafe
By Emma, With Love http://www.byemmawithlove.com/