Wednesday, September 26, 2007
Fall is here whether the temperature reflects it or not. How do I know? Because "pumpkin mania" has hit the public. That's right. Each year at this time vendors everywhere pull out their secret fall weapon and consumers (or at least this one) are putty in their hands buying it up left and right. It's kind of like a rite of passage into autumn along with changing leaves, football season, and the State Fair. So here are some of my favorite pumpkin indulgences so far this year:
1. The Pumpkin Spice Latte at your neighborhood Starbucks
"a delicious blend of pumpkin and traditional fall spice flavors combined with our signature espresso and freshly steamed milk, and topped with whipped cream and pumpkin pie spices."
Ah, that is the essence of fall itself. But I usually go nonfat milk and hold the whip. I figure this way I can have more of them...they're only for a limited time, people.
2. The Einstein Brothers Pumpkin Bagel and Pumpkin Cream Cheese
Divine. I loved every bite of this one going down. My friend Meredith told me about this Sunday night, and by Monday at lunch I had to try one. So, I figured I would run an errand to Babies R Us, which happens to be right across the street from Einstein's. I just had to stop in since I was so close.
3. Kashi's Pumpkin Spice granola bars
"Baked with whole flaxseeds, roasted pumpkin seeds, and a magical blend of spices, our Pumpkin Spice Flax granola bars have 4g of Fiber, 6g of Protein and 300mg of Omega-3s."
Perfect for some pumpkin on the go.
4. Pumpkin Pie
The tried and true classic which got me hooked in the first place. My Aunt Bunny makes the best.
5. Frosted Pumpkin Squares
I took this recipe to Bible Study today, and it did not disappoint. And even if you accidentally put in 1 whole Teaspoon of baking powder instead of just 1/2, it will still turn out great! Not that I know this from experience or anything...enjoy!
1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup powdered sugar
1/4 cup cream cheese
2 Tbs. butter softened
1/2 tsp. vanilla
Preheat oven to 350. Grease or spray 9 in. square pan.
Cake: In bowl, medium speed, mix together sugar, eggs for 2 minutes. Beat in pumpkin and oil. Low speed: add flour, cinnamon, baking soda, baking powder, salt, and beat for 1 minute. Pour into pan - bake for 25-30 minutes until toothpick comes out clean. Cool completely.
Icing: mix low speed: powdered sugar, cream cheese, butter, and vanilla 2 minutes or until fluffy. Frost.