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Cakes and Tea

Kathleen's Blog

November 2021 - In a Brown Palette and Autumn Tea for Six Guests

10/31/2021

5 Comments

 

In a Brown Pallete

Picture
Most baked goods, in their natural state, are some shade of ecru to golden brown to deepest espresso: the shiny hard tops of freshly baked baguettes, the sandy beige of sugar cookies, the deep mahogany of a chocolate cake. Browns make us feel warm and cozy and that there may be a delicious treat in store.

Delicate tender greens, rosy rhubarb, and many lavender shades of crocus are showcased in spring while vibrant vegetable and fruit hues celebrate summer’s produce. The New England autumn is justifiably famous for the bright gold, orange, and vermillion of its turning leaves, but here in Northern California, dusty golds and olive greens mark the subtler changing of the season. California gold is not only the famous ore deposits but the soft color of our hills when spring has ended. We love the deep golds, honey and deep amber, perhaps chesnut brown and freshly grated nutmeg’s sienna hue. The palette of ground spice browns is one of the familiar favorites of fall.  
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I look forward to getting into the spice cabinet at the beginning of fall baking season and seeing what needs updating or replacing. In addition to the spices in the above photo, I also like to keep two spice blends on hand: apple pie spice and pumpkin pie spice. Each spice company makes their own blends, but in general, apple pie spice is made up of mostly cinnamon, with lesser amounts of nutmeg and possibly allspice and or cardamom. Pumpkin pie spice is also made up of mostly cinnamon but then usually ginger and cloves, as well. You can mix either spice blend up yourself, of course, but a I really like Penzey’s blend of apple pie since, so I keep theirs on hand.

Last year, Rose gifted me with a set of charming miniature baking forms in the shape of pinecones and I have been waiting for fall baking season to try them out. The recipe that came with the set is for gingerbread pinecones, but I changed the spice profile to cardamom, mace, and nutmeg. I followed the somewhat skimpy directions, and the mini-pinecones turned out of the non-stick molds beautifully. They tasted really good warm but as with gingerbread and other heavily spiced baked goods, even better after being stored for several days in a cookie tin.
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​A little powdered sugar sifted over the top just before serving looks like a light dusting of snow over your pinecone. The molds don’t seem to be available this season at the beloved baking website Fancy Flours, so I tested part of the dough without molding. I rolled walnut-sized pieces of dough into balls then rolled the balls in granulated sugar. I flattened each ball with an old fashioned potato masher which made them look somewhat like a peanut butter cookie and they baked up very well. Feel free to customize the recipe using your favorite warm spices.
​

Molded Spice Cookies
Makes about 3 dozen

Special equipment: mixing bowl, hand or stand mixer or wooden spoon, sieve or sifter, silicone scraper, baking sheet pans lined with silicone mat or parchment paper, potato masher or fork to press down dough balls, cooling rack
​
Preheat oven to 350 degrees F
​
  • 2 cups flour
  • 1 tablespoon mixed spice* (I used 1 teaspoon each cardamom, nutmeg, and mace)
  • ½ teaspoon baking soda
  • 1 cup sugar
  • ¾ cup (1 ½ sticks) butter, softened
  • 1 egg
  • ¼ cup honey, molasses, or maple syrup
  • Extra granulated sugar for rolling
 
​Stir togther flour, mixed spices and baking soda. Sift if lumpy. Set aside.
  1. In mixer bowl, beat sugar and butter together until incorporated, about 1 or 2 minutes. Beat in egg and honey, scraping down sides of bowl as needed. Stir the flour mixture into the batter just until no flour is visible.
  2. Roll into balls then roll balls in granulated sugar. Flatten gently with a potato masher or fork, and place the cookies 1 inch apart on prepared baking sheet. Bake for 10-12 minutes, until just firm to the touch. Cool on pan for 5 minutes then remove to cooling rack to cool completely. Store in air-tight container at room temperature for quite a while.
*For classic gingerbread spicing, use 1 1/2  teaspoons ginger, 1 teaspoon cinnamon and ¼ teaspoon each nutmeg and cloves.

Autumn Tea for Six Adults
​2021

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Pumpkin Soup with Puff Pastry Leaf “Lids”
Miniature Beef Wellingtons
Picked Beet Deviled Eggs
Cranberry Maple Pecan Scones
Queen’s Shortbread
Autumn Fruit Butter Tarts
Pumpkin Donut Party Favors
 
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5 Comments
Marny
11/1/2021 09:29:59 am

Kathy--as usual, your blog serves to make me hungry for your baked treats! I was amazed that you found the time to do this blog after all the thoughtful planning and execution of your honor to your mother in preparing such a bountiful repast after her memorial service. I enjoyed reading about your homage to "brown" and loved the little tea cakes in the shape of pine cones! Yum!

Reply
kristin
11/1/2021 05:16:54 pm

Beautiful!

Reply
Rudy Pedulla
11/2/2021 11:30:06 am

I liked your blog this month. Interesting and informative. I liked the pinecone molds and the spices discussion. Really nice photos, as is usual for your blog.

Reply
Merlina Phillips
11/2/2021 11:50:12 am

I always look forward to what you "cook" up each month. Loved the pictures of the autumn tea. Wished I still lived close enough to enjoy the tea with you and friends.

Reply
Kathleen link
11/2/2021 01:09:50 pm

You were what was missing at our Autumn tea party table, dear Merlina!

Reply



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Copyright © 2015 by Epilogics
  • Home
  • About/Blog
    • Who We Are
    • Our Credentials
    • Tea Travels - Rose's Blog
    • Cakes and Tea - Kathleen's Blog
    • Contact Us
  • The Tea Book
    • The Road Back to Civilization
    • A Brief History of Tea
    • Philosophy of Tea >
      • Harmony
      • Humility
      • Respect
      • Creativity
    • Guidelines for the Host/Hostess >
      • Gathering and Greeting
      • Sharing Stories
      • Sharing Food
      • Sending the Guests Home
    • Guidelines for the Guest >
      • Respect Your Hostess/Host
      • Bring a Gift if You Wish
      • Practice Humility
      • Monitor Your Conversation
      • Arrive with a Grateful Attitude
      • Help if Help is Needed
      • Do Not Criticize
      • Leave Gracefully
      • Send a Thank You Note
    • A Checklist for Planning a Tea Party
    • Teas of the World and How to Make Tea >
      • A Sampling of Teas
      • Herbal Teas and Tisanes
      • How to Make Tea
      • Making Iced Tea
      • Tea Concentrate
      • Brewing Tea for a Crowd
    • Tea Utensils and Accessories >
      • Tea Kettle
      • Tea Pot
      • Tea Cozy
      • Teacups
      • Plates
      • Silverware
      • Teacart
      • Tea Strainer
      • Tea Infuser
      • Three-Tiered Server
      • Cream Pitcher and Sugar Bowl
      • Cake Pedestal
      • Trifle Bowl
      • Jam Pots
      • Serving Dishes, Platters, and Trays
      • Silver Tea Set or Silver Tray
      • Linens
      • Kitchen Equipment for Food Preparation
    • Tea Menu Basics >
      • Sandwiches and Savories
      • Savory Spreads and Dips
      • Scones and Tea Breads >
        • About Lemons
    • Afternoon Tea and the Four Seasons >
      • A Spring Tea
      • An Outdoor Summer Tea
      • An Autumn Afternoon Tea
      • A Winter Afternoon Tea
    • A Calendar of Tea Parties >
      • January: A Japanese New Year’s Tea
      • February: A Valentine’s Day Tea
      • March: A St. Patrick’s Day Irish Tea
      • April: An Easter Tea
      • May: A Mother’s Day Tea
      • June: A Wedding Reception Tea >
        • Lemon Yogurt Wedding Cake
      • July: A Picnic Tea
      • August: A Family Reunion Tea >
        • A North American Family Reunion Tea
        • An Eastern Mediterranean Family Reunion Tea
        • A Kosher Family Reunion Tea
        • A Scandinavian Family Reunion Tea
      • September: An Ozark Farm Harvest Tea
      • October: A Tea to Honor Our Ancestors (Dia de los Muertos)
      • November: A Post Thanksgiving Tea
      • December: A Christmas Tea >
        • In Defense of Fruitcake: Fruitcakes and Candied Fruit
    • A World of Tea Parties >
      • A Chinese Dim Sum Tea
      • A Portuguese Tea
      • A Classic British Afternoon Tea
      • An Indian Chai Party
      • A California Tea
      • A Hawaiian Tea
      • An Italian Tea
      • An American Southern Tea
      • A Russian Tea
      • A French Afternoon Tea
      • A Kosher Tea with Tradional Jewish Foods
    • Afternoon Tea for Special Occasions >
      • An Afternoon Tea for Children
      • A Tea for Our Elders
      • A Honey Bee Tea in the Garden
      • An Urban Tea on the Go
      • Tea for One
      • Afternoon Tea for a Large Group
      • A Vegan Tea
      • A Rose Tea
  • Purchase Recipes
  • Resources
    • Bibliography and Resources
    • Menu and Recipe Index
    • Commercial Food Products
    • Glossary