Chado’s Fall Home Recipes
Fall has arrived and one of the first things most people want to do is to begin baking again. The delightful smell of pumpkin, apple, and cinnamon fill the air and tantalize our taste buds this time of the year. Today I want to share with you two recipes that I grew up enjoying during the Fall season. I know we all say our mom is the best in the kitchen, but mine truly is. She can cook or bake any recipe you put in front of her and one of life’s little pleasures for her is enjoying a baked good with a nice cuppa tea. Our two recipes today are a Pumpkin Gingerbread Tea Loaf and tart Apple Squares, both of which are her recipes and we will pair them with some of our favorite teas.
Pumpkin Gingerbread Tea Loaf
This recipe provides an aromatic and flavorful punch not sometimes found in other pumpkin baked goods. The addition of ground ginger and candied ginger pieces takes this recipe up a notch, making it a wonderful treat to enjoy with some of our stronger teas.
Ingredients:
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1 ½ cups all purpose flours
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½ teaspoon salt
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1 teaspoon baking soda
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2 teaspoons ground ginger
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1 ½ teaspoons ground cinnamon
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¼ teaspoon ground nutmeg
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1 cup pumpkin purée
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1 stick butter, melted
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½ cup brown sugar
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½ cup molasses
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1 tbsp finely chopped candied ginger
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2 eggs, beaten
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3 tbsp water
Instructions:
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Preheat oven to 350*F.
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Mix all dry ingredients in a bowl and whisk vigorously.
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Mix wet ingredients in another bowl, use a wooden spoon to mix together.
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Combine the wet and dry ingredients, stir until incorporated.
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Spray the pan of your choosing and empty mixture into the prepared pan.
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Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
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Let cool for 10 minutes before turning out the loak and slicing.
Tea Pairings:
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Mauritius Tea: a strong black tea such as this pair wonderfully with this full-bodied treat. It provides an extra punch when paired with the candied ginger.
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Margaret’s Hope Autumn Darjeeling: a third flush Darjeeling that has little to no astringency, making this tea the perfect companion for a treat such as the Pumpkin Gingerbread tea loaf.
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Chado Breakfast: this is the perfect tea to start your day with, it is a blend of 3 teas from the regions of Assam, Darjeeling, and Ceylon. The flavor profile of this brews a balanced, aromatic cup of tea.
Apple Squares
These apple squares are the true epitome of the Fall season. This recipe provides you with the perfect touch of sweetness, so much so that it can be eaten at any time of the day. Trust me, it makes for a great breakfast with a nice steaming cup of tea.
Ingredients:
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1 cup sifted flour
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1 teaspoon baking powder
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¼ teaspoon salt
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¼ teaspoon cinnamon
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¼ teaspoon nutmeg
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½ stick butter
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½ cup firmly packed light brown sugar
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1 egg
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1 teaspoon vanilla extract
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2 finely chopped apples
Instructions:
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Preheat oven to 350*F.
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Sift flour, salt, baking powder, cinnamon, and nutmeg.
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Melt butter into a medium sized saucepan over moderate heat.
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Remove from heat once fully melted.
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Beat in sugar, egg, and vanilla with a wooden spoon until smooth.
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Stir in flour mixture and apples, mix well.
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Bake in a greased 8x8 pan for 30 minutes or until done.
Tea Pairings:
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Butterscotch Black Tea: this tea is the perfect companion for this recipe. The buttery, yet caramel flavor and aroma pairs wonderfully with the natural sweetness of the apples.
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Rooibos Bourbon: with its natural aroma and taste of vanilla, this tea enhances the caramelized flavor and scent of the apples and vanilla extract when combined.
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Chado Afternoon: a blend of delectable Darjeeling teas, this is the perfect partner for this recipe. This blend is light and refreshing, making for a crisp cup of tea perfect to have with an afternoon treat.
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