Let’s just gloss right over my nearly months of utter silence and pick right back up where we left off.
Like a great relationship with an old friend or riding a bike or a third thing, let’s just pick right back up like no time has passed.
What have I been doing? I did some advertising for clients with a celebrity (#sponsored). I bought a house. I did not cook much.
What have you been doing?
(Leave space for reply.)
That sounds cool!
Let’s talk about something.
It’s fall again. (UGH.)
Listen, I’ll admit some things that I didn’t want to admit before. I’m enjoying the SLIGHTLY cooler weather. 70 degree days are perfect. 54 degree mornings are not. But I can still wear short sleeves comfortably. And flip flops. #904forlyfe
I’m sad to see summer foods go. Tomato sandwiches and caprese salads and tomato pie. Ok, maybe I’m mostly just sad to see tomatoes go. But, I am excited to see some fall foods ushered in. Roasted veg. Soups. All the squashes. Acorn. Kabocha. Squatternut bosh.
I will there is one fall food that I’m not excited about: pumpkin spice. Yes. I’m calling pumpkin spice its own food. This phenomenon has grown from delightful novelty into a whole lot of bullshit. I blame Starbucks and Obama. Come on, you KNOW he had something to do with it.
That’s probably a pumpkin cookie…
I recently went to my new local grocery store and found a whole display of PSBS: Pumpkin Spice Bullshit. So I decided to buy a LOT of it and try it out. (I bought so much, in fact, that the woman at the check out made a comment about it. BACK OFF, LADY, THIS IS RESEARCH.)
Let’s talk about what’s good, what’s bad, and what I’ve been too scared to try yet. I shall use a stoplight rating system.
- Red means stop. Because that’s what red means.
- Yellow means eh. That’s NOT what it means in a traffic context.
- Green means OH HELL YEAH. Also, not what green means.
Pumpkin Tortilla Chips
Listen. This is just a vaguely cinnamon flavored multi-grain chip. Is it bad? No. Is it good? No. It’s fine. It’s inoffensive. I ate it with some salsa that I found in my fridge that I threw away after I checked the expiration date. There have been no salsa-related casualties.
Pumpkin Spice Oreos
Oreo is a client of my agency and a damn good one, so all I’ll say is: may I interest you in some Oreo Thins?
Pumpkin Spice Milanos
Growing up, Pepperidge Farm was absolutely the tops in grocery store cookies. Milanos and Mint Milanos were the best ones. When I was babysitting (or cat-sitting….that’s right) and found those in someone’s pantry (again, that’s right), I knew I hit the mother load. I was probably most excited for this one. These cookies taste as gross as they look, and that’s saying something because they look pretty gross.
Pepperidge Farm, why did you mess with perfection?
Pumpkin Spice Hand Rejuvenating Ultra Concentrated Dish Washing Liquid
Well, this is a bit misleading. This packaging looks like Method hand soap. I almost put it in the bathroom. But upon further inspection, it’s actually dish soap. Why would I ever think that? Since it says HAND REJUVENATING in giant letters and Ultra Concentrated Dish Washing Liquid in tiny letters.
This product is fine. I don’t know why I need my dishes to smell like pumpkin, but whatever. Maybe I’m too old school. I like my dishes to smell like lemon or Dawn.
Jif Whips Pumpkin Pie Spice
Green/OH HELL YEAH
I should probably admit something to you guys right now. I’ve got a real peanut butter addiction. I can’t keep it in the house because I’ll eat it all in one sitting. Like a bowl of ice cream. It’s pretty gross. (Yes, I am still single, why did you ask?)
Jif Whips is a whipped peanut butter, so it’s less dense. Easier for spreading, dipping, what have you. The Jif Whips + pumpkin pie spice tastes like a tub of Halloween candy. It evokes memories of trick-or-treating without having to put on a costume. But if you wanted to, I wouldn’t judge you.
Details on the Pumpkin Odor Absorbing Scented Beads later. Plus, I haven’t tried the Pumpkin Flavored Morsels or the Pumpkin Pasta sauce yet. Neither sounds very appetizing. ‘Morsels’ is never a word that conjures up yumminess. And I rarely buy canned pasta sauce, but hey, this is a limited time original! Gotta catch ‘em all! Those will be to follow in another post.
The last thing I did was actually employing the thing that started it all: pumpkin and pumpkin pie spice. A few years ago, my grandma gave me a collection of recipe cards. Some of them were my favorite meals that I ate when I went to visit. Others were recipes I never tried, including a brandy and a bourbon slush. Go ahead, Myrtle.
One such recipe was for a pumpkin sheet cake. It ain’t a health cake, but it sure is good.
So folks, if you see something, say something. This message has been brought to you by the defenders of pumpkin integrity. Fighting PSBS one autumnal day at a time.
Gramma’s Pumpkin Sheet Cake
- 2 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 2 cups flour
- 1 cup chopped nuts | I used pecans
- 2 cups pumpkin
- ½ teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 8 oz. cream cheese
- 2 sticks butter
- ½ cup nuts | I did not include the nuts in the frosting, but rather toasted sliced almonds and topped the cake with it. It was a rull nice touch.
- 1 lb. of powdered sugar
If you have a sheet cake pan, then the baking time below should work for you. If not, you’ll need to watch the oven and adjust your time accordingly. I used a Pyrex 4 quart baking dish and my cake took about 35-40 minutes.
Pre-heat oven to 350.
Put all cake ingredients into a bowl and whisk until mixed together. Put into greased and floured baking dish.
Bake 20-25 minutes, or until a toothpick comes out clean. Let the cake cool completely.
For the frosting, put all ingredients together and mix to combine. Frost and enjoy.