All good stuff– makes your house smell wonderful.
These days, it seems that there is almost nothing that wouldn’t benefit from some “limited edition pumpkin spice.”
Tipping point for the Accidental Locavore?
Or maybe the fact that you could make at least one day’s meals, along with cocktails, snacks and after-dinner drinks entirely with pumpkin spiced (processed) foods.
And between meals, do a wash and brighten your clothes with pumpkin spiced Clorox*.
What could be better than this? “Pumpkin Gingerbread is scented with the enticing aromas of holiday baking”. Are you sitting down? It’s dog shampoo (and comes in caramel apple too).
Can we all agree that this is way too much of a good thing?
Between People Magazine’s “Comprehensive Guide to Pumpkin Spiced Flavored Foods” a 58 slide show and Eater’s “65 Pumpkin Spice Foods That Have No Business Being Pumpkin Spiced” you’ve got 123 items (okay, some may be dups, but you get the point) and that’s just stuff you can eat or drink!
Actually, making a pumpkin spice blend is a snap.
This from Betty Crocker: To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff.
Don’t you love the part about the little whiff? I’d also take a little taste and adjust according to your taste.
Now that you’ve got that, your own imagination is all that stands between you and __________.
Add some to sugar and sprinkle on buttered toast. Isn’t that better than a pumpkin spiced English muffin with PS cream cheese? It would also be good with oatmeal, granola or cereal (and taste a whole lot better because you’re using real spices).
Or go the savory route and sprinkle some on chicken or lamb. It’s a combination used in a lot of Middle Eastern and Indian dishes.
And there’s always pumpkin pie…
*Trick or treat. This may not be a real thing.