An ode to October

I absolutely love October. I love the weather, pumpkins, Halloween candy, etc. In honor of this glorious month, I decided I wanted to do something special. I figured; why not combine two of my favorite things, baking and pumpkins. What better way to ring in October then with a little pumpkin spice cake? However, when I began to research different pumpkin spice cake recipes I was astounded by all the other pumpkin recipes out there. So, I have decided to not only make pumpkin spice cake, but also, spiced pumpkin doughnuts, double-decker pumpkin bread, pumpkin cream cheese spread, pumpkin spice whoopies (you’ll see), pumpkin pancakes, pumpkin muffins, and at Brandon’s request, pumpkin and black bean soup. All in the month of October.

I went to the store tonight with my consolidated list of each recipe to get ingredients. When I got there and was getting the many cans of canned pumpkins I needed, the worker informs me that there is canned pumpkin shortage this year. She says this is the only shipment they are getting in all season so if I want to make pumpkin pie for Thanksgiving I better stock up. Pumpkin pie for Thanksgiving?…if she only knew the amount of pumpkin recipes I would be making just in the month of October. So stock up I did. There were two options, I could buy many of the regular sized cans of pumpkin or I could buy just a few of the super large cans. Well, I chose the super size cans and I wanted to be extra sure I had enough, so just in case I bought 8. I figured I could always sell them on the black market for frantic, last minute shoppers, who waited until the week of Thanksgiving to get their canned pumpkin for pumpkin pie. My mom, on the other hand, looked at me like I was deranged and told me I couldn’t use that much pumpkin if I was planning to cook for the entire planet. That’s OK though. I will just keep cooking until I use them all. Pumpkin pie anyone?

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