Once November hits, I’m craving ginger and other spice-y baked goods like crazy (but also brown liquor, duh–healthiest diet ever). The pumpkin frenzy has certifiably died down and holiday desserts/the all-surrounding themes of spice, peppermint, citrus, cranberries etc. can start to go into full effect. My favourite cookie of all time, actually, is a double chocolate and candied ginger-studded number from a local bakery. Chocolate and spice together has always made sense to me, and when I saw a recipe for flax gingerbread muffins on Post Punk Kitchen, I knew I needed something similar with gooey chocolate chunks. But also in a snack-size cake form with some kind of sweet glaze (have you guys maybe noticed that I’m kind of into glaze?).
The long, lazing days of summer are winding down and the time spent soaking in blankets of sun, lounging by a crackling campfire and eating outdoors are coming to a sad but familiar end. I can’t say I’m too upset, being one of those loons who relishes fall and winter, but I’m certainly bitter to see an end to all the jewel-toned berries spilling over the tables at the market….
Vegan cinnamon buns with dark chocolate and figs just sounds like fall, right? The season was on my mind in a heavy way when I was working on this recipe. All those notions of nesting and cranking the oven at every opportunity. The arrival of ripe figs marks the beginning of the end as far as summer’s concerned. There’s the juicy sweetness that speaks to sunny days. But that underlying deep, wine-y note really gets me excited for the cozy months ahead….