Summer isn’t the only season for adventure. Today we’re saying good morning to Fall and embracing cozy layers, new backpacks, cooler temperatures and pumpkin spice everything with a visit to a new-to-us coffee shop in Chinatown, Raw Sugar Café.
What to have? Everything looks so good.
My kids don’t go anywhere without their backpacks. I like how Herschel has thought to include a cute and practical spot inside where you can write your name so it doesn’t get mistaken for someone else’s. (Note to self: write James’ name inside!)
And my padded laptop sleeve means I don’t have to worry about my computer getting dinged up in our travels.
Owner Nadia Kharyati was baking some fresh treats when we arrived.
Like Fall, Raw Sugar has plenty of charms. Nadia spent years collecting just the right mix of boho chic furniture and accessories before opening the cafe in 2008.
We’re going to hang out here for a while longer. Can I get you anything?
I partnered with Herschel Supply Co. for this post, however the ideas and opinions are my own. I love sharing my favourite products with you!
So it’s the beginning of a new week and you’ve got a million things to do, but trust me when I say you’ll want to find some time to make this pumpkin pudding. It is ridiculous, mes amis.
The recipe’s from my dear friend Carolyn (check out her fab fashion blog!), who loves to curl up with a big bowl or two this time every year.
Make it for a get-together or a night at home with the fam. You’ll thank me. And Carolyn! It is that good.
Serves 6 to 8
1/2 cup + 1 tbsp of room temperature butter
1 cup (I use half a cup, it’s plenty!) + 1/3 cup of brown sugar
2/3 cup of pure pumpkin
1 cup of flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves (I use 1/2 tsp cinnamon plus 2 heaping tsps pumpkin spice instead of the nutmeg and cloves)
1/4 cup raisins
1 2/3 cup of boiling water
1/2 cup orange juice
Preheat oven to 325 F.
Grease a 2-quart baking dish.
Cream together 1/2 cup of butter and 1/3 cup of brown sugar. Beat in egg and pure pumpkin.
In a separate bowl, stir flour, baking powder, salt and spices. Gradually stir into the pumpkin mixture. Fold in the raisins.
Spoon batter into prepared baking dish . Sprinkle 1 cup of brown sugar over the mixture. (I use half a cup and it’s deelish!)
Combine 1 tbsp of butter, boiling water and orange juice in a bowl. Pour slowly and evenly over the entire mixture (this will look weird but it’s right).
Bake for 45 minutes.
Serve warm and top with whipped cream.
How were your first few days of Fall, everybody? Do you welcome the season in your decor? I spend most of my time in the kitchen, so I love to pile a bunch of gourds on a cake plate and admire them throughout the day.
Aren’t they gourd-geous? If you hop on over to So Fawned, you’ll see what I did with these babies.
Here’s a little peek. (I couldn’t resist!)
You know I love a good kitchen gadget. This week we made some special personalized cookies using these cool cookie cutters. (On clearance at Winners for $5! Woot!)
Cactus at the farmer’s market yesterday morning. Maybe my favourite thing all season!
Do you crush on pretty stationary too? I am loving my Kate Spade planner and notecards from Chapters. Almost too pretty to use!
And only three more days ’til Blissdom! Woot! What are you up to this week?