Autumn is my favourite time of year for baking – after all, when it’s pouring rain outside, what better place to be than the kitchen, wafting delicious sweet and spicy aromas through the house.
The second Baker’s Market fell on Canadian Thanksgiving weekend – and so, the flavours of pumpkin, ginger, cinnamon and the other trilogy of fall spices (nutmeg, cloves and allspice) were in attendance. On the menu this week was pumpkin s’mores (handmade graham cracker, cinnamon chocolate, pumpkin spice marshmallow), artisan marshmallows in two flavours, chestnut madeleines, and 5 autumnal macarons.
pumpkin s’mores, ready for packaging
pumpkin spice marshmallows, rolled in handmade graham cracker crumbs and cinnamon sugar
apple cinnamon, maple pecan, pistachio, pumpkin, and chestnut macarons
the aforementioned pumpkin spice marshmallows, and maple pecan marshmallows.
These were really quite popular – there are a lot of vendors at the market who use a lot of extracts, flavouring oils, and colour. These are the real deal – organic maple syrup in the marshmallow, real pumpkin puree, no colour. (Sometimes I’ll use colour – for cookies, etc. But I really don’t like to unless it’s really necessary. Natural colour is more beautiful!)
chestnut madeleines – spongy, not too sweet, and made with chestnut puree from France.
Perfect for a cup of hot tea!
Table #2. This next week, it’s time to sort out a backdrop and make it prettier!