By Shannon Scales
Happy October, Everyone!
While summer tries to hold on for dear life throughout September, come October, it's gone like the wind and in its wake, we're left with the cool, crisp air of fall. The smells of the changing season are everywhere and I love it! This is my favourite time of year. There is nothing like stepping outside on a cool, sunny day with a warm mug of tea in your hands.
It's amazing how quickly my tastes change with the seasons. One minute I'm drinking Cucumber Melon and Strawberry Vanilla Fields by the tub full and the next I'm moving those aside and guzzling down Cha Cha Chai like my life depends on it (conveniently 20% off this month!).
So what are my favourite fall teas? I tend to run head first into any teas with the rich, warmth of spices like cinnamon, clove, and nutmeg. Along with our incredible Cha Cha Chai, I gravitate toward Cinnfully Cinnamon, with its in-your-face cinnamony-ness and natural sweetness, our festive Pumpkin Spice and our herbal Chai Rooibos, for when I'm looking for those chai spices in the evening.
But it's not just the spiced teas I find myself craving. I also look to the creamy and smooth sweetness of our Moonlong tea or our Cream Earl Grey on a cloudy, rainy day. In fact, I am currently sipping on our latest Lady Baker's Signature Blend, not yet released, Willow's Dream. A beautiful blend of our Cream Earl Grey and our Organic French Lavender. Named after our Barista extraordinaire, Willow, for her love of Lavender and her discovery of this perfect pair. It is truly divine and is amping up this rainy, cool day's cozy factor immeasurably. Look for Willow's Dream coming soon!
What teas do you gravitate towards come fall? Let us know in the comments below!
As some of you may know, I am an avid baker. As I looked toward the fall and back to my past recipes I've made for Lady Baker, I wondered what I could do next to expand the collection and try something new. I felt strongly that I needed to find a way to incorporate our Cinnfully Cinnamon tea into a baked good. It's strong, sweet cinnamon flavour was sure to lend itself well to the baking world.
Curious to find out what it would taste like incorporated into a pumpkin pie lead to a satisfying afternoon of baking on a fall day. I usually hold off on pumpkin pie until Thanksgiving but no one has to pull my arm to get an early start on this festive treat. It turned out lovely. If you are a lover of cinnamon and pumpkin, this is the recipe for you! You'll find the recipe below. If you happen to give it a go, let us know what you think! We always love feedback!
Cinnfully Cinnamon Pumpkin Pie
For the Filling
1 can pumpkin purée (15 oz)
1 cup heavy cream
1 tbsp Lady Baker's Cinnfully Cinnamon tea
1/4 cup boiling water for steeping
3/4 cups packed brown sugar
3 large eggs
2 tsp pumpkin pie spice
1/4 tsp salt
1 tsp vanilla extract
For the Crust
With fear of backlash, I'm just going to admit it....I use.... store bought pie crust! (Hides face in shame) There are not many things I take short cuts on in baking but pie crust is the exception. Homemade pie dough and I got in a huge fight several years ago and I just can't be bothered trying to make amends. Feel free to use your favourite pie crust recipe.
Preheat oven to 425°. On a lightly floured surface, roll out dough into a 12" circle. Drape over pie dish and gently press to fit. Prick bottom with a fork, trim edge to 1" and tuck overhang under itself. Crimp if desired. Line your crust with parchment and pie weights. Bake for 15 minutes or until lightly golden. Reduce heat to 350°.
While the crust is baking, steep your tea in the 1/4 cup boiling water for 10 minutes. Discard leaves. In a large bowl, whisk together pumpkin, cream, tea, brown sugar, eggs, pumpkin pie spice and vanilla until smooth.
Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden. 55-60 minutes. Let cool completely before slicing and serving.
What do you like to serve with your pumpkin pie? Ice cream? Whipped Cream? Or are you a purest like me and eat it just the way it is?