Labor Day is behind us so it’s time to start thinking about one our favorite times of the year: fall. With the passing of time, the air gets crisper and the colors get brighter. The heat of summer is over and it’s time to start baking again. Fall brings with it some of the best foods. Soups and casseroles are amazing, but the sweet treats that appear for fall are the best. Here are some of our favorite fall treats (ideas provided by our dear customer service rep, Lynnae)…
I have a message board in my kitchen that currently reads: Pumpkin Spice Everything! While, I’m not a fan of pumpkin pie (something about the texture), I love the flavors and spices that go into it. There’s something about the combination of ground cloves, nutmeg, and cinnamon that bring a whole new meaning to cozy. Pumpkin breads, cookies, muffins, and ice cream are some of my favorites. I also have a pumpkin candle to fill the air with goodness when I don’t feel like baking. It seems like fall is the one time of the year to go pumpkin crazy. So… let the craziness begin!
Although pumpkin everything is amazing, it’s important not to forget the blessing and bounty of apples in the fall. The crisp, cool air makes apples taste amazing. I grew up near a small apple orchard and the smell of that orchard in the fall brings back only good memories. We would pick apples for hours and make fresh applesauce, dried apples, apple juice and apple pie filling. My favorite part of it all was that once the work was done, we would dip our own caramel apples, which brings me to my third favorite fall treat… caramel anything!
I like to think of myself as a true chocolate connoisseur. However, when fallcomes, all bets are off. Caramel screams fall to me. Caramel apples, caramel sauce, hand-dipped caramels, and caramel popcorn taste better in the fall than any other time of the year.
The internet is brimming with recipes for all of these tasty Fall treats. Fall is full of flavor for any appetite. If you don’t have a trusted recipe, now is the time to get brave and try something new. Here’s one to help get you started…
BROWN SUGAR CARAMEL FROSTED PUMPKIN SHEET CAKE (by Sara Wells)
- 1 15 ounce can pumpkin puree (not pie filling)
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 1 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- optional: a few dashes nutmeg and cloves
- 1/2 cup (1 stick) butter
- 3/4 cup brown sugar
- 4 tablespoons cream (or milk)
- 1/4 teaspoon table salt
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Preheat oven to 350 degrees and spray a rimmed baking sheet with nonstick spray. My original recipe specifies a 15 x 10-inch pan, but my pan is about 13 x 17, so anything in that arena shoud be good. Set pan aside.
- In a mixing bowl, beat pumpkin, sugar, oil, eggs, and vanilla.
- In another bowl, combine flour, baking soda, pumpkin pie spice and salt. Add dry ingredients to the pumpkin mixture, and beat until mixed.
- Pour batter into prepared pan and bake for 20-30 minutes, until tested with toothpick and just moist crumbs attach.
- Right when cake comes out of oven, begin frosting.
- Heat butter, brown sugar, cream, and salt in a pot until melted and combined. Bring to a boil and then turn down to a simmer for about 3 minutes. Remove from heat and pour into a mixing bowl. Let cool to lukewarm (about 10 minutes) and then beat in powdered sugar and vanilla. Adjust consistency by adding more powdered sugar to thicken, or more cream or milk (little by little) to thin. Use immediately as frosting will thicken upon standing.
- Frost when just barely warm and sprinkle lightly with cinnamon to garnish.
Remember, all of these treats can get messy. So, don’t forget to keep your In A Pikle anti-bacterial wipes handy. Happy Fall Y’all!