PUMPKIN SPICE SCONES

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Attention pumpkin spice lovers. I made you a scone I think you will really really really really really like. It can be your breakfast or dessert or midday snack or midnight snack...no judgement :)

Don't mind my messy baking process. According to strengthsfinder 2.0 my process is not always pretty, ha....BUT I get the job done. And seriously you guys, these scones get the job done!

I made them with a basic glaze but I think the next time I make them, I'm going to go all out and do a brown butter glaze (like the one on these banana scones) because brown butter wins always.

PUMPKIN SPICE SCONES

makes 16 scones

Ingredients:

for the scones:

• 4 cups flour
• 2/3 cup brown sugar
• 2 tsp cinnamon
• 2 tsp baking powder
• 1.5 tsp nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp baking soda
• 1 tsp salt
• 1 cup cold unsalted butter cut into cubes
• 1 cup pumpkin puree
• 1/3 cup + 1 tbsp milk
• 2 eggs
• 1 tbsp + 1 tsp vanilla extract

for the white glaze:

• 2 cups icing sugar
• 1/4 cup milk

for the spiced glaze:

• 1 cup icing sugar
• 1/4 tsp each, cinnamon, cloves, ground ginger
• pinch of nutmeg
• 2 tbsp milk 

Directions:

1. Preheat oven to 400 degrees and line baking pans with parchment paper.
2. In a large bowl combine flour, spices, sugar, baking powder, baking soda and salt.
3. Use a pastry blender or fingers to cut butter into dry ingredients until the mixture looks like coarse sand.
4. In another bowl mix together the pumpkin puree, milk, eggs, and vanilla extract. 
5. Add wet ingredients to dry ingredients and mix together until a soft dough is formed.
6. Roll dough out on a floured surface. You should be able to get two large rectangles out of the dough about an inch thick. 
7. Cut each rectangle into 8 triangles (see above photo).
8. Place on baking sheet and bake for 12 minutes.
9. Mix the first glaze ingredients together and set aside then mix the spiced glaze ingredients together. If glaze is too thick, add more milk.
10. When scones are completely cooled, add the first glaze, wait till dry and then drizzle the spiced glaze over.
11. Enjoy!

Ohhh and these go very well with a homemade pumpkin spice latte.

Happy Monday!

XO!
Laura

THAI NOODLE BOWLS

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Kids are going back to school today and it's raining in my city...looks like summer is on its way out! I don't know about you, but there's something about this time of year that makes me want to get my butt in gear health wise. I guess I'm trying to make up for months of eating ice cream in the summer, ha. Any of you in the same boat??

I told James that after Labour Day I want to eat a lot better and figure out an exercise plan...slowly but surely. A good place to start is with these Thai Noodle bowls. The recipe is from Oh She Glows cookbook, which I highly recommend as everything I've made from it has been so yummy!

These bowls are healthy, filling AND delicious. A perfect recipe to kick my butt back into healthy gear.

THAI NOODLE BOWL

Serves 4

Ingredients:
 

For the sauce-

• 1 large garlic clove minced
• 2 tbsp sesame oil
• 3 tbsp natural peanut butter
• 2 tsp grated ginger
• 3 tbsp lime juice
• 2 tbsp + 1 tsp tamari
• 2 tsp sugar

For the salad-

• 4 oz soba noodles (found in the asian section of your grocer)
• 1 bag frozen shelled edamame beans (I could not find shelled at Costco or superstore..I ended up buying shelled ones, defrosting them and then shelling them...not ideal because it takes a long time ha!)
• 1 red bell pepper diced
• 1/2 cucumber diced
• 1/2 cup shredded carrots
• 4 green onions chopped
• 1/4 cup cilantro chopped

Directions:

1. Combine sauce ingredients and mix well. You can use a food processor but I just whisked everything and it came together easily.
2. Cook the soba noodles according to package. Once done, rinse immediately under cold water. Transfer to a large bowl.
3. Add the vegetables in and then the sauce. Give it a good mix.

Enjoy!!!

Happy Tuesday,

XO,
laura

MOROCCAN QUINOA SALAD

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It's been awhile since I've posted a healthy recipe post..haha...kinda hard when all I want to eat is ice cream these days... Well guys, I've been holding out on you. I realized the other day, that I haven't shared my go to quinoa salad with you. I seriously make this recipe all the time. It's quick, healthy and delicious! I brought it to a family dinner and my nine year old nephew asked for seconds!! You know it must taste real good when that happens. 

This is super flavourful salad and I make a batch of it every three weeks or so. When it's just James and I, I use the amounts below but when I have international students, I double as it can get gobbled up quite quickly!

MOROCCAN QUINOA SALAD

erves 6
(adapted from Looneyspoons cookbook) 
 

Ingredients-

• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey
• 1/2 tsp salt
• 1 cup chickpeas (drained and rinsed)
• 1/2 cup each finely chopped red bell pepper, grated carrots, and cucumber
• 1/3 cup chopped green onions
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp minced fresh mint leaves
• 1/4 tsp ground black pepper

Directions-

1. Combine quinoa, broth, spices, salt and honey in a rice cooker and cook until done. If you don't have a rice cooker, bring to a boil in a pot then reduce heat to low, cover and simmer for about 20 minutes.
2. Transfer cooked quinoa to a bowl and let cool. (I usually do all the chopping when the quinoa is cooling.)
3. Once cool add in remaining ingredients and mix well.
4. Enjoy!

So there you have it...a quick, healthy and delicious quinoa salad to bring to your next bbq!

XOXO,
laura

PEANUT BUTTER CHOCOLATE TRIFLE

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Throughout this pregnancy so many people have asked if I have had any cravings. I haven't had any crazy ones but I've definitely noticed my sweet tooth increasing...surprisingly, I usually crave candy more than chocolate...but this one day in particular, I was craving the heavenly combination of chocolate and peanut butter....so I decided to make this trifle. 

Now just warning you, this is a crazy rich dessert. I used brownies but next time, I would definitely use a lighter chocolate cake instead.

PEANUT BUTTER CHOCOLATE TRIFLE

Ingredients:

• 1 batch of chocolate cake from a box (don't bother making from scratch, but do if you really really want to), cooled and cut into bite size pieces
• 1 large box of chocolate pudding
• 1 bag of mini peanut butter cups, coarsely chopped
• 2 cups heavy cream
• 3-4 tbsp sugar
• 1 cup creamy peanut butter
• 1 cup icing sugar
• 2 tbsp milk
• 1 brick of cream cheese at room temperature

Directions:

1. Beat heavy cream and regular sugar in an electric mixer on medium high until stiff peaks form. Transfer the whip cream to another bowl and put in the fridge.
2. Beat peanut butter and cream cheese in the electric mixer on medium until the mixture is creamy. Add in the icing sugar and mix until combined. Add in the milk.
3. Add 1 cup of the whipping cream to the peanut butter mixture and mix until combined.
4. Grab your dish and begin to assemble the trifle. Clear dishes are obviously better but use what you have! I assembled it in this order: chocolate cake, peanut butter, peanut butter cups, chocolate pudding, whip cream and then repeat. Make sure you save some peanut butter cups for the top layer!
5. Enjoy!

MMMmmmmm now I want this all over again....

Happy Tuesday!

XO,
laura