The air is a tad bit crispier, the leaves are slightly less green and we are beginning to see those sweaters creeping out of our closets. Porches are overflowing with fall harvest finds, and there is no such thing as going a bit overboard. With pumpkin season upon us, it is time to indulge in festive activities and culinary delights.
Pumpkin Ice Cream
Image courtesy of Ed's Real Scoop
Enjoy a scoop of pumpkin ice cream at Ed’s Real Scoop, or their infamous Ed’s Pumpkin Ice Cream Pies with a graham cracker, honey and butter crust. This seasonal specialty is a blend of autumn spices and real pumpkin only available through October. Make sure to snag yours before it’s too late!
Image courtesy of @DowneysFarm
Venture out of the city to experience the breathtaking fall foliage and visit Downey’s Farm in Caledon. With one of the biggest selections of pumpkins, zigzag your way through their 10km corn maze and enjoy a wagon ride. Be sure to say hi to their furry farm animals and don't forget to pick up an order of their pumpkin doughnuts on your way out.
Image courtesy of Better Homes & Garden
From goolish to glam there are so many ways to carve a pumpkin, but a classic jack-o’-lantern always feels right. Scale your stencil to size then print and tape to your pumpkin. Use a pin to make closely spaced pinpricks along the stencil lines, piercing the paper. Remove the paper and cut straight and solid lines along the edges to cut out the shapes. Hot tip: lightly coat all cut surfaces and inside of the pumpkin with petroleum jelly after carving to help your pumpkins last longer.
Pumpkin Carving Knife
Image courtesy of ZWILLING Canada
The perfect pumpkin carving knife. ZWILLING’s 4-inch paring knife is sharp and has a long, thin blade ideal to cut through the pumpkin to open the top and for cutting out the eyes and mouths. Try one of ZWILLING’s paring knives for more intricate designs for tighter spots.
Recipe courtesy of Fleischmann's®
Servings: 12 scones
Bake time: 18 minutes
For the scones:
2 cups all-purpose flour
2 teaspoons Fleischmann's® Gluten-Free Baking Powder
⅓ cup white sugar
¼ teaspoons salt
2 tea bags Twining’s® Orange Cinnamon Spice tea
⅓ cup unsalted butter, cold and cubed
3 tablespoons buttermilk
½ cup pumpkin puree
Cinnamon spice glaze:
½ cup of icing sugar
1 tea bag Twining’s® Orange Cinnamon Spice tea
¼ cup boiling water
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl mix together flour, Fleischmann's® Gluten-Free Baking Powder, sugar and salt. Cut open the Twining’s® Orange Cinnamon Spice tea bags and add loose tea to the dry mix.
In a blender, cut in butter with a fork or pastry blender until you have a breadcrumb consistency.
Whisk the egg and buttermilk together, and the pumpkin and mix well. Slowly add the flour mixture while stirring.
Divide dough into 2 parts. Turn each half onto a floured surface. Knead lightly with floured hands shaping each half into a 7” circle about 1” thick. Cut each circle into 6 wedges and place them on an ungreased cookie sheet.
Bake for 18 minutes or until the edges are golden brown. Allow to cool on a wire rack before glazing.
To make the glaze, steep one Twining’s® Orange Cinnamon Spice tea bag in boiling water for 5 minutes. Use 1 tablespoon of the steeped tea and add to icing sugar. Stir and combine the drizzle over scones. Let icing set for 10 minutes.