Pumpkin Spice Latte – Before or After Labor Day?

    Yes, you read the headline correctly. This topic seems to be a very important one with most of the media outlets doing at least one article or Facebook post on the subject – as of now, there are over 11,000 people discussing pumpkin spice on FB. So here we are – where do you fall? Is pumpkin spice latte something that excites you or not so much? A recent article by the Today Show suggests that pumpkin spice lattes aka PSL may arrive this month, gasp. That article also shares information on groups or societies that may have taken the whole pumpkin spice thing a tad too far; let me introduce you to Facebook groups Leaf Rakers Society and Autumn Lovers. As you chuckle at the very thought of this idea why not go ahead and give this a click – Leaf Rakers Society with over 15,000 members and managed by Starbucks.

    I’m not going to lie, the thought of Pumpkin Pie Coffee-mate returning to my local grocery store does excite me. But thats where my love of PS stops, other than some form PS for our Thanksgiving dessert. You see PS donuts at DD, PS pretzels at Auntie Anne’s and even Frosted Flakes gets in on the game with PS cereal. I don’t know about you but I think my frosted flakes were just fine before anything PS was added. Now that PS is so trendy and available in way too many products, when will the fad fade or will it fade?

    Not ready to buy or sell your Outer Banks home? Well, you can still give Matt Myatt a call to find out his thoughts on pumpkin spice and whether he will be in line at Starbucks waiting for his PSL.

    For now, I will indulge in PS and leave you with my favorite PS dessert recipe:

    Pumpkin Pecan Rum Cake

    Cake batter: Mix 3 cups flour, 2 tbsp. pumpkin pie spice, 2 tsp. baking soda and 1 tsp. salt in a medium bowl. Beat 2 sticks softened butter, 1 cup each sugar and packed brown sugar in large bowl until light and fluffy. Add 4 eggs; beat well. Add 1 can (15 oz.) Libby’s 100% pure pumpkin and 1 tsp. vanilla. Gradually combine flour and pumpkin mixtures; mix well.

    Glaze: Melt 1/4 cup butter in small saucepan; stir in 1/2 cup sugar and 2 tbsp. water. Bring to boil. Remove from heat; stir in 1 tsp. rum extract.

    Cake baking: Place 3/4 cup chopped pecans on the bottom of a greased 12 cup Bundt pan. Pour batter over nuts. Bake in preheated 325 degree oven for 60 to 70 minutes or until inserted wooden toothpick comes out clean. Cool 10 minutes. Make holes in cake with a long stick; pour half of glaze over cake. Let stand 5 minutes. Invert onto plate and repeat with remaining glaze. Cool and Enjoy :).

     

    Trackback from your site.

    Leave a Reply