Chai Pear Scones

Chai Pear Scones

Chai Pear Scones

I've scarcely seen the sun in the last month. Thick clouds obscure the light, turning day into reflections of night. Even though my body aches for a good dose of vitamin D, the overcast skies and foggy mornings lend a beauty all their own. Mother Nature's dreary mood makes it easy to stay at home, buried underneath blankets, sipping hot black tea. Comfort food fits the character of the weather. Earlier this week I made a batch of homemade chicken noodle & barley soup; half a dozen hot meals later, I can say with certainty that I'm glad to have used the biggest pot.

Though the leaves have left the trees bare long ago, fall weather is still in the air.

Chai Pear Scones

With gloomy skies outside the window, it has become increasingly difficult to pull myself out of bed in the morning. In the summer, when the sun rises bright and early, I feel awake and ready for the day, afraid I may miss out if I linger in bed any longer. In the fall, I'm lucky to see the other side of eight in the morning. The dark, sunless skies make me want to bury myself in the warmth of the blankets and stay in bed for hours, cozy and comfortable. Despite how I'd rather spend my mornings, responsibilities never stop calling. I allow myself to hit the snooze button once or twice, using it to prolong the inevitable first steps out of bed.

With sleepy eyes and an aversion to brightness, I slowly find a way to face the day.

Chai Pear Scones Chai Pear Scones

The long, dark weather makes it difficult for me to get any real work done. In between watching television and reading books, I'm drawn to the warmth of the oven and sweetening the air with the scents of autumn. Dark, moody days are my favorite for photography. I know most photographers prefer to shoot by the bright light of the sun, but I adore how the somber light brings sharp shadows and a rough texture to the food. The food somehow feels more raw to me, making the food appear less overdone (but no less appetizing).

These scones were photographed on the dreariest morning of last week. With a rain streaked window and only a hint of light coming in through the panes, I feel like I managed to capture the essence of the morning.

Chai Pear Scones

Chai Pear Scones is where the love of scones meets the enchantment of a cup of tea. The chai spices complement the complexity of a ripe pear in this simple breakfast pastry. A good sprinkling of sugar on top of the scones before they go into the oven ensures they will develop a thin, sweet crust which adds great texture to an otherwise tender scone. The scones themselves are not very sweet, so the subtle nature of the pears is truly able to shine through. I've said it before and I'll say it again—scones and overcast skies are meant to be enjoyed together.

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Marbled Butternut Squash Bread

Marbled Butternut Squash Bread

Marbled Butternut Squash Bread

As far back as I can remember, I wanted to be a writer. I wanted to put pen to paper and release a story from somewhere deep within me. To give the mumbled, uncertain emotions swirling in my head a channel with which to escape. I wanted to release words from my fingertips with as much energy as the release of balloons into a deep blue sky.

Perhaps it may come as a surprise to you, but I've always been a little reserved. My tongue holds my thoughts prisoner, fighting against the rattling brain in my head that is eager to share them with the world. It's a personal, quiet battle I struggle with in slowly conquering that stubborn tongue of mine. In a way, writing has become an outlet to free the thoughts in my head. To give a voice to the words I cannot seem to speak aloud.

Marbled Butternut Squash Bread

Even so, some days I have a love-hate relationship with writing. Writing is hard. More often than not, I end up staring at a blank computer screen when I sit down to write, the blinking of the cursor reminding me how much time is passing, my mind seeming to wipe itself clean. Though I love the process of writing once I begin, the process can be difficult to start. I have been known to avoid writing like it is a chore, pandering myself by visiting webpages or taking care of household business instead, trying to ignore the call of the white blank screen.

Yet, I cannot ignore the call forever. I eventually find myself in front of that same blank screen, discovering the determination to cover it with black ink. The need to write outweighs whatever feelings I may have about it. Perhaps, in many ways, that is the true mark of writer.

Marbled Butternut Squash Bread

Even though I love sharing my thoughts and stories with you, I have always written for myself. I struggle to write for anyone else. When I settle down in front of the computer screen, I must forget that thousands of you may stumble across my words and read them—the thought is enough to stop even the bravest of writers mid-sentence. I can't write while I feel like someone is watching me; I'm afraid that person will read my words and find a way to judge me for them.

Even so, I wonder if I can truly be called a writer. The term is enigmatic, ascribing a certain measure of success and failure. If I am to be called a writer, I like to imagine that any eight year old girl with a head full of ideas and dull pencil in hand can be called by the same name too.

Writer or not, the need to write never changes. I plan on slicing myself another piece of this bread for inspiration when I find myself facing the next blank screen.

Marbled Butternut Squash Bread

Marbled Butternut Squash Bread has a subtle sweetness with striking tones of color. Butternut squash meets the classic fall spices—cinnamon, nutmeg, and cloves—creating a moist and pleasantly dense loaf of bread. A third of the batter is mixed with cocoa before swirling into the rest, creating not only a marbled appearance, but a marbled flavor. The bread works well served with a simple butter spread but, if you are feeling a little adventurous, a bit of chocolate spread certainly wouldn't be amiss.

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Molasses Cookies with Ginger Cream Cheese Filling

Molasses Cookies with Ginger Cream Cheese Filling

Molasses Cookies with Ginger Cream Cheese Filling

You don't become a baker without developing a few bad habits along the way. Perhaps my most noticeable habit is that I forget to wear an apron. This wouldn't be a problem with most people. Sadly, the same cannot be said for me. When I worked in a bakery, the first business in the morning was to put on my trusty apron. It was more than just a flour barrier between my clothes and me; I relied on it to take the brunt of my clumsiness in the kitchen (graceful, I am not) and often used it as a towel to wipe my hands when a customer came calling. By the end of the day, the apron was hardly recognizable.

Even though I am a home-baker now, with a closet full of adorable aprons, I don't remember I have them until my pants resemble a powdered sugar nightmare. It's a work in progress.

Molasses Cookies with Ginger Cream Cheese Filling

I'm a little ashamed to admit bad habit #2. I don't own a kitchen timer. When I worked in the bakery, it was standard procedure to never set a timer for any baked goods. At first this seemed odd to me, but the ovens were passed so frequently to reach the kitchen sink and food was so strongly on the mind that the entire time I worked there, we only burned a handful of items. I like to think I've developed a "baker's intuition" in my own kitchen, justifying the fact that I never remember to check the time when I put something in the oven. The truth is that sometimes I have excellent intuition and, well, sometimes I do not.

I have gotten quite well at slightly over-baking a little bit of everything. Can we keep this our little secret, though?

Molasses Cookies with Ginger Cream Cheese Filling

Perhaps most shameful of all is that I am lousy when it comes to doing the dishes after wreaking havoc in the kitchen. My boyfriend could write you a novel revealing the horrors of kitchen aftermath. Always full of excuses, I complain to anyone within listening distance that after baking and photographing (and eating) whatever I've made, I'm much too tired to wash the bowls in the sink. No amount of sad eyes and pouting will convince them to clean up after me (I've tried). This continues to be a battle for me, but I am getting better at it. Slowly.

What are your bad kitchen habits?

Molasses Cookies with Ginger Cream Cheese Filling

Molasses Cookies with Ginger Cream Cheese Filling are spiced with everything nice. The cookies bake up soft and cake-like, with a strong molasses flavor and a touch of cinnamon. The cookies are sandwiched together with a cream cheese frosting spiced with ground ginger. Whether you think of these cookie sandwiches as whoopie pies or not, one thing is for certain—it's hard to stop at one. I like to twist open the sandwiches and eat the halves one at a time just to make them last a little longer.

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