Morgan Hall
The Ashland Beacon
Every year at the end of August, it seems there is a bombardment of pumpkin spice everything on the market shelves. Do you think pumpkin spice can be a little pushy this time of year?
There is an ongoing battle between pumpkin spice lovers and apple lovers. If you are taking sides, which one do you pick? Personally, I pick apple.
As we near the end of September, pumpkin patches and apple orchards are a popular destination for folks to visit with their families. Keep an eye out for a list of those fun fall activities coming soon! A family road trip day, while the leaves are beginning to change on the trees. It's good for the soul.
I reached out on social media to get a feel for which of my friends prefer apple or pumpkin spice and in an overwhelming fashion, it seems pumpkin spice won out. "Pumpkin bread is the best stuff ever!” exclaimed Lisa Patrick. Although, Paula Workman was on the fence, "Pumpkin roll, apple pie, banana nut bread-yum," she shared. Bree Barnes made it clear she is definitely an apple person, like myself.
You don't have to venture too far to find your pumpkin spice fix. Our local bakeries have you covered. Tiptons began sharing their fall goodies via Facebook in late August, "Come grab a gourmet sugar cookie! There are Cinnabon, s’mores, pumpkin spice, salted caramel. We also have cream horns that are peanut butter, pumpkin spice and caramel."
Double Drizzle has a variety of fall goodies, too many to mention here. But what caught my eye was the caramel apples. They even have keto pumpkin snickerdoodle cookies for those watching their waist line this fall. I would love to give all the local bakeries a shout out, but that might take awhile. So find your favorite sweet fall treat at the bakery of your choice.
It seems that the subtle apple takes a back seat to the somewhat over enthusiastic pumpkin spice this time of year. Apple is a fall staple that can't be forgotten. There is nothing more American than apple pie and hot apple cider on a cold rainy evening, it definitely hits the spot. Apple is versatile and can be used in cookies, cakes, pies and yes even cake rolls. Who doesn't love some apple butter on a biscuit? The very thought of it, makes my mouth water.
Inevitably, there are those of you that say, "Why not both?" You might be on to something. Surely there is enough room for pumpkin spice lovers and Apple lovers everywhere. You can have your applesauce cake and pumpkin roll too, make it a party and have folks over to play cards and partake in the glorious menu of fall baked goods together.
In conclusion, whether you're a pumpkin pie spice fanatic or a sultry apple person. This is the most wonderful time of the year, you can fit a huge variety of fall goodies into your mouth by November. Calories don't count; when pumpkin and apple are in play, and they're at the height of their season.
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Pumpkin Dump Cake
Ingredients:
1 1/2 cups half-and-half
1 cup brown sugar
1 1/2 teaspoons nutmeg
3 large eggs
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
2 (15-oz.) cans pure pumpkin
1 cup unsalted butter, melted
1 box yellow cake mix
1/2 cup pecans
Whipped cream for garnish (optional)
Directions:
Preheat oven to 350°F. Grease a metal 9- x- 13 inch baking dish.
In a large bowl, whisk together half-and-half, sugar, eggs, nutmeg, cinnamon, ginger, and vanilla until well combined. Add pumpkin and whisk to combine. Once fully incorporated, whisk in 1/4 cup of the melted butter. Spread mixture in baking dish.
Sprinkle cake mix evenly over pumpkin mixture. Drizzle remaining melted butter on top of cake mix, and use a spoon to gently spread the butter around. Sprinkle pecans on top. Bake until cooked through, about 1 hour.
Allow to cool to room temperature for filling to set completely. Serve with whipped cream and more nutmeg, if desired. Serve warm or chilled.