I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.
I’m so delighted that you’ve come to visit during my very favourite time of year.
When the leaves start to change and cardigans are appearing everywhere, I get an insatiable need to bake. The flavours of fall are just so enticing.
Cinnamon, ginger, nutmeg, clove…the siren song of spices.
With you here to impress, I pulled out all my moves this weekend and created a pumpkin seed maple brittle that has been very hard to resist. Very hard.
Boiling the maple syrup intensifies the flavour into something my tastebuds can barely contemplate. Try to imagine maple syrup caramel and you’ll be in the right ball park.
I’ve decided that all weekend long I’ll be serving up my fall favourites. This phenomenal pumpkin seed maple brittle is just the beginning.
My friend Dreena Burton makes a mean pumpkin chia pudding. I borrowed the recipe and made a big batch for breakfast. I’m just about to bring up your serving, topped with a drizzle of chocolate and some crunchy shards of pumpkin seed brittle.
I hope this sweet start gets things going in the right direction. Wishing you a day of dancing in the leaves, twirling in the wind and savouring the seconds of the season.
(thanks to the lovely Ms. Hannah for her helpful hands in the kitchen this weekend)