Fall Feelings: Medjool Date, Chocolate and Orange Scones

 This is a sponsored post, but as always, all opinions are my own.

I don’t know how it happened but the great big leap from summer to fall has already happened. Mornings have a definite chill to them, and the leaves have begun the great progression from green to amber and orange. To be honest, I’m grateful for it. Summer definitely has its positive points, but I love the feeling of fall and all of the comfort food that comes with it. Like pots of tea and scones! 

Come for Tea: Ginger & Orange Drop Tea Biscuits

It's Victoria Day here in Canada, and with the long weekend comes the unofficial start to summer. Some of us are camping (or glamping!), or hitting the garden centres, or digging in the dirt, or kicking back and seeing that new Avengers movie. I slide to the more lazy side of the equation, which involved a getting up way past the time I usually get up, making lemon ricotta pancakes for my guy and I, sitting outside in the sun with my second cup of coffee, watching my cats eat grass and chase bugs. It's been a good day, so far. Like many of you, I'm hustling all the time. When a day presents itself with no immediate work to do, I almost don't know what to do. I think regular folks call these "days off", but for someone who has work hustles and side hustles and all the hustles, taking a little time to sit in the sun and watch robins dance in the bird bath is a glorious way to spend a few hours of the day.

Five Whole Years (!!) and a Few Favourite Things

When I first started writing this blog, I had no idea what I was a) doing, and b) getting myself into.  I never in a million years expected it to be anything more than a little chat about what I was making in my little green kitchen.  But then I fell in love with my little corner of the internet universe, and like anything else when it comes to love, you work at it.  Often.  I'd come to this space whenever I had a second or two free from my full-time chef gig, with hopes (and dreams!) of one day writing more at home and working in kitchens less.  Five years later, that is my current reality, which still blows my mind a little.  Okay, a lot.  I've come a long way since that very first post about pears and waffles.  Don't laugh at those photos!  I had no idea what I was doing!  Besides being a creative outlet, the blog has opened up all kinds of opportunities for me.  I've been lucky and traveled to Washington State, Toronto, Montreal, and Southern Saskatchewan, twice.  I've met other bloggers who've turned out to be sweet, sweet friends.  I've gotten freelance writing gigs for newspapers and food magazines.  And of course, I'm near the end of writing my very first cookbook.  All because of this blog, and hard, hard work.  In short, Sweetsugarbean changed my life.  This was not what I had in mind when I sat at my computer in January of 2011 and pressed "publish" for the first time.  But holy smokes, I'm so happy the way things have turned out.  Thanks to all of you who have been with me from the beginning, and to those who have just joined in.  I'm so happy to have you here!  Giant hugs and kisses all around!

Better, with Butter: Biscuit Cinnamon Rolls

 

Good news:  I'm beginning to feel human again.  For the better part of the last ten days I've been knocked out by this horrendous flu making the rounds.  You know the one.  Starts innocently enough with a little tickle in the back of the throat, then progresses to incessant coughing, followed by the chills and the sweats, and a trip to the drugstore to stare blankly in front of the cold and flu meds, only to plead with the pharmacist please, please tell me which one will let me sleep at night.  When none of that helps, you find your bad self in your doctor's office, only to be told you have a chest infection and to take it easy.  Prescription in hand, you drive home in a daytime-decongestant-daze, propel yourself onto the couch and miss almost a week's worth of work.  Throw in a heavy dose of self pity, and you've got my life, lately.

In Gratitude

I'm a lucky girl.
I count little blessings everyday.  There is so much to be grateful for, some days I can't stand it. 
So as horrific events in Japan unfold,  like everyone else, I'm left here wondering what I can do.  Besides send aid and positive thoughts, not much.  Listening to news reports of more explosions and the possibility of plutonium being released into the atmosphere only freaks me out more.  And then I wonder, should I even be writing about food at this time?  Does it really matter how awesome my big salad is, and does anyone care if I wax poetic about these perfect red velvet cupcakes?  Is it acceptable to be writing about food when there are terrible, terrible tragedies unfolding in Japan?

Whenever there have been tragedies (the big, and the little) in my life, there has always been food.  People gather in kitchens to talk lovingly about those who passed.  They bring casseroles to your door when you are too heartbroken to cook.  Once upon a time I had sweet sweet friends throw me a surprise dinner party, simply to cheer me up, and it was a night I'll never forget.  Food is comfort, and in dark days, even more so.  I tend to be a bit of worry wort by nature and I find I feel a million times better if I spend time in the kitchen, baking little muffins, or in the big bad situations, baking bread or something that takes more effort.  In the end it's not even about eating, it's about the distraction.  For that small time I've forgotten what it is that's troubling me.  Sometimes it takes a tragedy to make you appreciate what you have. I hug loved ones a little tighter.  I tell my mom I love her.  I write a letter to a friend I haven't seen in so long I almost forget what her face looks like.  I put the tea kettle on, brew up my favourite Japanese Sencha (Kyoto Cherry Rose), and send positive thoughts to those far far away. 

A Pot of Tea, a Good Book and Lemon Cream Cheese Muffins

There's something almost luxurious about having a weekday off.  Especially if it's a freezing cold Monday in early February.  While everyone else is out there miserably scraping their windshields, I was all tucked in, snug as bug in my warm little house.  Rising later than 6:00 and staying in my pajamas until I feel like it is a total treat, and not one I get to indulge in too often.  On this particularly frigid day, I was glad I had nowhere to be until my yoga class later in the afternoon.  A whole day with a blank canvas stretched before me.  What oh what was I going to do?  Why, bake of course!!!! All I really wanted to do was whip up these divine lemon cream cheese muffins, brew my polka dot tea pot full of good tea, and curl up with a favourite read. I'm currently loving "Cool Water" by Regina author (and winner of this year's Governor General's Literary Award for fiction!) Dianne Warren.  Throw a cat or two along for the ride.  If I curl up, they curl up.

Now let's talk about these light and lovely lemon cream cheese muffins.  After I graduated from Culinary School, I worked in the Yukon that summer.  There was a really talented pastry chef on staff and she gave me this recipe.  I learned quite a lot that summer, while having the time of my life, cooking and adventuring in the wild!  Good times.  But back to the muffins.  The batter is light, with little chunks of cream cheese thrown in for some decadence. I like to leave some bigger chunks, because then you bite into this cakey cream cheese lemony loveliness. Brushing the tops of the hot muffins with sugar and lemon juice is a nice finish.  They are pretty dreamy as is, or you can further up the dreaminess by topping with a little lemon buttercream.  These are perfect for a baby or bridal shower, or a birthday, or just an everyday treat, when you want a little nurturing yourself.  Kind of like the day I had planned.  A little self-nurturing goes a long way in my world.

I hope my handwriting is legible enough...Combine the dry ingredients, cut in the cubes of cream cheese.  In a separate bowl combine the wet ( I like to add more lemon zest and a bit more juice for extra flavour.)Add the wet to the dry, mixing just a little until all is combined.  This recipe makes about 10 muffins.  Bake for 20-25 minutes at 375*F, and brush the 2 Tbsp. each lemon juice/sugar mixture on top of hot muffins.  Glorious!!!!

And don't forget to have a nice cup of tea with your little lemon lovelies.  Somehow tea always tastes better in my vintage cups.  Just a matter of choosing which one I'll use that day!

Blue it is!