WARDROBE // 7
Our weather has started to turn. No longer can I go out without a jacket. Fall has arrived! And with it comes fall fashion. I just bought a new scarf today and I can't wait to show you but first I have a transitional summer to fall outfit for you.
Sweaters are your friend in making that switch from summer to fall. Here I'm adding a cropped sweater over a jumpsuit. But you could add a sweater over a maxi dress, jean cutoffs, overalls, leather shorts...the list goes on.
SUNDAY STILL // 1
Through many dangers, toils and snares,
I have already come;
’Tis grace hath brought me safe thus far,
And grace will lead me home.
Happy Sunday.
xo,
s.s.♥︎.
LOCAL // MEAT & BREAD
My brother first introduced me to Meat & Bread over a year ago. I was in Vancouver on one crazy day trip getting Indian Visas for our team going to Chennai. After spending three hours in the Indian Visa office I met my brother briefly outside his law office. I was tired and starving and he recommended I head over to Meat & Bread on Pender. I ordered the Corned Beef and one bite in, I was hoooooked. I dreamt about that sandwich for days.
So when I heard that Meat & Bread was coming to Victoria...I freeeeeaaaaked out.
Every time I'd walk down Yates I would try to poke my head in to see how construction was coming. Seriously, I'm obsessed. They finally opened on Monday and yesterday I finally got to sink my teeth into one of their incredible creations...Oh bliss.
All of us (Danae, Cristina & myself) had the special- Fraser Valley Beef Brisket and it was sooooo good. The place was packed and the decor is stunning. They're famous for their classic porchetta, which happens to be amazing as well.
When we were there, I kept saying to my friends, "I can't believe this is Victoria!!!" But it is. And I'll probably be back very, very soon.
Oh and check out how cute their takeaway boxes are...
Another win for Victoria!!!
Lunch date anyone???! :)
xoxo,
s.s.♥︎.
PUMPKIN MUFFINS WITH CREAM CHEESE FILLING
Welcome to my favourite muffin EVER.
Think I'm exaggerating? Think again.
These beauties are the epitome of fall. One bite whisks you away to a glorious fall walk through the park, stepping on freshly fallen leaves as you clutch your PSL and burry your face into your cashmere scarf....oh fall!!
I've been baking these muffins for FOUR years now. I know. I've been holding out on you.
Now just warning you...there is not a single healthy thing in these muffins. They are gluten-packed, sugar-abundant and have cream cheese filling for all you lactose lovers.
Yes...I did say cream cheese filling.
These darlings are packed with a healthy amount of that purely golden cream cheese filling.
mmmmmmhmmmmmmm.
And after you fill the muffin liners up you sprinkle a generous helping of the butter/sugar/flour/cinnamon topping.
Yep you're welcome.
PUMPKIN MUFFINS WITH CREAM CHEESE FILLING
makes 26 muffins
INGREDIENTS
For the filling:
- 1 package cream cheese, softened
- 1 cup icing sugar
For the muffins:
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice (I googled how to make this)
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
For the topping:
- ½ cup sugar
- 5 tbsp. flour
- 1½ tsp. ground cinnamon
- 4 tbsp. cold unsalted butter, cut into pieces
DIRECTIONS
Start by making the cream cheese filling. (Sometimes I'll do this the night before). Combine cream cheese and icing sugar in a mixer and mix until smooth. Place a quarter of the mixture on a piece of saran wrap and shape into a log about 1"-1.5" thick. Wrap the log with the plastic wrap then wrap tinfoil around it. Repeat until you have 4 cream cheese logs. Place the logs in the freezer and freeze for at lease two hours.
To make the muffins, preheat the oven to 350˚ F and line your muffin pans with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Combine the eggs, sugar, pumpkin puree and oil in an electric mixer and then mix on medium-low speed until blended. Turn down (for what!!) the mixer speed to low and then add in the dry ingredients.
To make the topping, whisk together the sugar, flour and cinnamon in a small bowl. Add in the butter pieces and cut into the dry ingredients with a pastry blender until the mixture is coarse and crumbly. Place topping in your fridge until you need it.
To assemble the muffins, fill each muffin liner with a small amount of batter (about 1-2 tbsp). Cut the log of cream cheese filling into 26 equal pieces. Place a slice of the cream cheese mixture into each muffin cup then cover the cream cheese with the rest of the batter. Finish with a generous sprinkle of the sugar/flour/butter/cinnamon mixture.
Bake for 25 minutes. Transfer to a wire rack and let cool completely before serving.
Enjoy!
So happy I still have half a dozen of these in my freezer!!!
Happy muffin making :)
xo,
s.s. ♥︎.
LAST DANCE WITH SUMMER
As I've said a ton, we've had the BEST summer round here. Living in the Pacific North West, we don't usually get a fantastic summer…maybe one month of sun and one month of rain. But this summer was exceptional. I can probably count the days of rain on one hand. It was the best.
So I got to have once last dance with summer a couple weekends ago. It was so much fun. We enjoyed the lake, ate ridiculously amazing food prepped by Helena, and enjoyed each other's company. It was the perfect last dance with summer.
And I couldn't resist sneaking in a photo of Coco…I'm obsessed with my cat and that's totally ok (at least I try to convince myself that it's ok!)
Well now it's officially fall so I guess I'll stop talking about summer…..HELLO FALL!
I have lots of fun things planned on here for fall. On Wednesday I'll be bringing you MY FAVOURITE fall muffin (actually they're my favourite muffins EVER)..and they're not healthy so maybe go for a long run before you read the post haha.
Hope you had a lovely last summer weekend! Mine was very packed so I'm going to enjoy a day of rest today…yippee!
xoxo,
s.s.♥.