Sandwich Scones

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Every summer Dave's parents come to visit and his mum brings us all kinds of treats! Our usual requests are tea, chocolate, chewing gum and homemade jam. His mum makes the most amazing jam and I wanted to put it to good use so I decided to make some scones with it. I love afternoon tea scones that come with jam and clotted cream. So I thought, why not include the jam within the scone? These 'sandwich' style scones are delicious and the perfect snack or breakfast for having guests over. I'm planning on making them again once Dave's parents arrive.

 Preparing all the dry ingredients

Preparing all the dry ingredients

 Cutting my butter in

Cutting my butter in

The month of July is going to be quite hectic. We have a few last visitors coming over the next few weeks before we move back to Victoria. We have a friend from Vancouver visiting, friends from Kelowna, my sister and her husband and then finally Dave's parents. They're going to be here for a few days before we move then they will come down to Victoria with us. We don't have a place to live in Victoria yet, hopefully we will find something come fall but we aren't too worried since we have my parents basement to stay in until then. It could be a big help for us to save up for our next trip, to Ireland for Christmas, so we aren't in too much of a rush. Dave's parents have already requested a few baked goods so I think I will make these for them, as well as some others before packing up all my baking supplies!

 Ready for the wet ingredients

Ready for the wet ingredients

 I used Ursula's delicious raspberry jam

I used Ursula's delicious raspberry jam

Recipe: (From Wood & Spoon blog)

  • 2 1/2 cups flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup whipping cream
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup + 2 tbsp jam (your choice of flavour)
  • 3 tbsp coarse sugar (if you want, I did not use this)
 The round out of the oven

The round out of the oven

 Ready to eat!

Ready to eat!

Directions:

  1. In large bowl combine flour, sugar, baking powder and salt.
  2. Cut the butter into the dry ingredients. I use my hands here to get pea sized crumbs to form and the butter is all mixed in.
  3. In a separate bowl mix together the cream, egg and vanilla.
  4. Pour the liquid into the dry mixture and stir together.
  5. Place mixture on counter and knead together until dough forms. (If the dough won't come together add a bit more cream.)
  6. Divide dough into two and roll out into two identical circles. You can use an 8" cake pan to help you get the same size and a pretty much perfect circle.
  7. On one of the circles of dough place jam. Spread out evenly and thick, however, leave a 1/4" of outside of dough free.
  8. Place the second circle of dough on top of the jam covered circle and pinch the edges together.
  9. If you want, brush the scones with a bit of cream and sprinkle with sugar (I did not do this step.)
  10. Bake at 375 degrees for 25-30 minutes or until it is golden brown.
  11. Let cool slightly before cutting it into triangles and letting the jam set.
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Getting Organized: Breakfast Hacks

September has come and almost gone now, time is going by a little too quickly if you ask me. I know that September can be a hard month to get back into the swing of things. The busy summer is over and people are going back to school or back to work after some time off. I love this time of year but also struggle to get back into the swing of things and so do some of my friends. A few weeks ago we were talking about easy breakfast or snack ideas for those mornings we hit the snooze button a few too many times. My two favourite and easy go to breakfast recipes I'm making these days are Overnight Oats and Chia Seed Pudding. Both can easily be taken with you to class or work or for a quick and easy breakfast when you're running a little late.

Overnight Oats:

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Recipe:

  • 1 cup oats
  • 2 cups milk of your choice (I use coconut)
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1-2 tsp cinnamon
  • pinch of salt

My mum perfected this recipe a few years ago and since moving to Tofino I have found myself making it as well. It's such an easy recipe that you can change to your liking and it always turns out great. In a pot on the stove mix together 1 cup oats, 2 cups milk, 1/2 cup raisins, 1/2 cup shredded coconut, cinnamon and salt. Bring to boil then turn off but leave on heat, stir. Put lid on pot and leave out over night. In the morning heat up serving and top with fresh fruit, seeds, milk and maple syrup or whatever you like! Enjoy!

 The final product, topped with sunflower seeds, hemp seeds, chia seeds, almond milk, maple syrup and fresh strawberries

The final product, topped with sunflower seeds, hemp seeds, chia seeds, almond milk, maple syrup and fresh strawberries

Chia Seed Pudding:

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Recipe: 

  • 1/2 cup milk of your choice (I use coconut)
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla essence
  • 1 tsp cinnamon

 

I have tried making Chia Seed Pudding for awhile now, especially when it emerged as a "popular" food. Sometimes I love it and sometimes I hate it (most of the time I hate it.) However, I think I finally perfected the recipe this time and have been eating it as my go to snack at work for a few days now. It's so easy and if you double the recipe it lasts longer and keeps for up to a week in the fridge. In a small mason jar mix together 2 tbsp chia seeds, 1/2 cup milk, 1 tbsp maple syrup, 1 tsp vanilla essence and 1 tsp cinnamon. Put lid on jar and shake it all up to mix it together. Leave in fridge overnight and stir in the morning. I topped mine with shredded coconut and fresh fruit but you could also top it with seeds, nuts, or even granola for a more filling breakfast. Definitely a great snack for those late days, hope you like it as much as I do!

 The final product, topped with shredded coconut and fresh strawberries.

The final product, topped with shredded coconut and fresh strawberries.

Homemade Granola

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I am the type of person that will try all the granolas at the grocery store just to find that perfect one. I have one favourite that I will always buy, Love Crunch. It comes in quite a few flavours but my favourites are the red berries, coconut and cashew cinnamon ones (which ALL come with chocolate chunks.) Perhaps it's the idea of eating chocolate at breakfast that brings me back to my childhood and the sugary cereals you would get when you stayed at hotels on family holidays or maybe it's my love of chocolate. But having that little bite of chocolate mixed in with a healthy granola is my favourite thing in the morning. I have a sweet tooth, which I'm sure you can tell from all the baking I do but I like it in moderation. A typical morning for me is green tea, half a grapefruit and either Love Crunch, homemade granola or overnight oats with chia, hemp and flax seeds and almond milk. I am always very hungry when I wake up and breakfast is by far my favourite meal of the day. 

After trying lots of different recipes for homemade granola and in the end making our own, my mum and I (more her than me) has really perfected this recipe. It's simple and fast and the results taste great however you like to eat your granola. Add fruit, milk or yogurt to it or even take it in a tupperware as a snack for the day. Any way you have it you'll be sure to enjoy it. So next time you find yourself struggling with what to eat in the morning, try making my mum's famous homemade granola! Read below for the recipe and directions. 

 Prepping the ingredients

Prepping the ingredients

Recipe: 

  • 2-3 tbsp oil (to coat pan)
  • 3 cups oats
  • 1-2 cups of seeds, nuts, coconut (whatever you like)
  • 1/2 cup dried fruit, chocolate chips (if desired)
  • 1 1/2 tsp cinnamon
  • 1/4 cup oil
  • 1/4-1/2 cup maple syrup

Directions:

Preheat oven to 350 degrees. Use 9 x 13 pan for mixing and baking ingredients. Coat pan with 2-3 tbsp oil. Add oats to pan with seeds and nuts you are using. We used coconut, pumpkin seeds, sunflower seeds and sesame seeds, walnuts, pecans and almonds (chopped). Stir together in pan and add cinnamon. Stir again then add oil and maple syrup to coat the dry ingredients. Bake for 10 minutes, remove from oven and stir. Place back in oven for another 10 minutes. Remove from oven and let cool completely. Once the granola is completely cooled add your dried fruit and chocolate chips. For this batch we used raisins, craisins and dried apricot as well as chocolate chips. Stir all together and store in air tight container. Serve with yogurt or milk or just enjoy it as a snack! 

 You can use whatever nuts you like! 

You can use whatever nuts you like! 

 Out of the oven, looking perfectly golden

Out of the oven, looking perfectly golden

 Add whatever dried fruit you like! 

Add whatever dried fruit you like! 

 If you're me you'll even add chocolate chips! 

If you're me you'll even add chocolate chips! 

 My favourite way to enjoy it in the morning is with my assortment of seeds and fresh fruit

My favourite way to enjoy it in the morning is with my assortment of seeds and fresh fruit

 Topped off with almond milk, ready to eat! 

Topped off with almond milk, ready to eat! 

Dutch Baby

Planning a special brunch? Why not try a new breakfast recipe instead of waffles or pancakes? This Dutch Baby is like a puffed pancake you cook in the oven so it's easy to prepare your toppings while it cooks. Dave and I have made it a couple of times, once topped with cinnamon apples and once topped with maple syrup and blueberries, both were equally delicious! Try it sometime soon and top it with your favourite toppings, sweet or savoury! 

 My mum's recipe

My mum's recipe

Recipe:

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla

Whisk eggs and flour. Gradually whisk in milk, whisk in sugar and vanilla. Pour into greased skillet (it's best to have the pan warm before you pour the mixture in to ensure it to puff up). Bake at 425 degrees for 18 minutes and enjoy! 

 Buttered cast-iron pan

Buttered cast-iron pan

 The mixture

The mixture

 All puffed up and ready to enjoy! 

All puffed up and ready to enjoy! 

 All ready for breakfast! 

All ready for breakfast! 

Oatmeal Waffles

Instead of going out for brunch this weekend why don't you make these waffles? The oats in the recipe give the waffles a different flavour and texture. Dave and I made them this past weekend and had raspberries on top but adding frozen or fresh blueberries to the mixture is always a hit! This is by far my favourite waffle recipe!

 My birthday present from my parents this year. I have wanted a waffle maker for as long as I can remember.

My birthday present from my parents this year. I have wanted a waffle maker for as long as I can remember.

 The recipe

The recipe

Recipe:

  • 2 eggs
  • 1 1/3 cup milk
  • 4 tbsp melted butter
  • 1 1/2 cups flour
  • 3/4 cup oats
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • add blueberries if you want!

Preparation:

Plug in waffle iron to get warm, I always lightly oil mine just in case the mixture sticks. Beat eggs and milk together. Warm butter in microwave or on stove top and add to liquid mixture. In separate bowl mix flour, oats, baking powder, salt and brown sugar together. Take flour mixture and add to liquid mixture and beat until all dissolved. Here you can stir in the blueberries if you'd like. I usually use a ladle size amount of waffle mix onto waffle maker and let cook. Serve warm with maple syrup or whatever you please! Hope you enjoy! 

 The mixture before

The mixture before

 The first waffle done! (I always preheat the oven to a low temperature to keep them warm as I finish cooking the rest.

The first waffle done! (I always preheat the oven to a low temperature to keep them warm as I finish cooking the rest.

 Ready to eat this pile of waffles! 

Ready to eat this pile of waffles! 

 The final product! 

The final product!