Baking. No Pumpkins Allowed.

No matter how much I love our family recipe for Pumpkin Bars, I couldn't get myself to open a can of pumpkin yesterday. With the cooler weather (and a little dreary) I was ready for fall baking.

I'm just a little tired of  E V E R Y T H I N G  pumpkin. 

Let's see. There is pumpkin...

1. Coffee
2. Lattes
3. Coffee Creamers
4. Kahlua
5. Vodka
6. Last count 590 different kinds of beer
7. Frozen Waffles
8. Instant Oatmeal
9. Toaster Pastries
10. Soda
11. Seltzer
12. Peanut Butter
13. Margarine
14. Coconut Milk
15. Almonds
16. Gum
17. M&Ms
18. Marshmallows
19. Oreos
20. Milanos
21. Last count 892 different candies. This should include caramels too.
22. Ice Creams. I haven't counted yet.
23. Yogurt
24. Pasta
25. Cookie Mix
26. Cake Mix
27. Bagels. Probably English Muffins too. 
28. Pudding
29. Gross Energy Bars
30. And of course Pie. This doesn't count as it may have been the original delight. 

Oh yes. Don't forget the...

1. Candles
2. Oils/Diffusers

This is taking up way to much time. But I think the market is pumpkin-saturated. Time to expand our horizons.

So.....hello apple!

If you are ready to try something different, and like apples you should try this recipe. 

        Salted Caramel Apple Cake

Ingredients:

For the Cake:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1½ cups unsalted butter, cut into small cubes, at room temperature
2½ cups granulated sugar
2 eggs
4 cups unsweetened applesauce

For the Salted Caramel Buttercream:
1½ cups granulated sugar
⅓ cup all-purpose flour
1½ cups whole milk
⅓ cup heavy cream
1½ cups unsalted butter, softened but still cool, cut into small pieces
1 teaspoon vanilla extract
⅓ cup salted caramel sauce

To Garnish:
Salted caramel sauce
Chopped peanuts
Directions:

1. Make the Cake: Preheat oven to 325 degrees F. Grease and flour three 8-inch round cake pans.

2. In a large bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.

3. Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs and beat until combined.

4. Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.

5. Divide the batter evenly among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.

6. Make the Salted Caramel Buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.

7. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the salted caramel sauce and continue mixing until combined and fluffy.

8. Assemble the Cake: If any of the cake layers have domed on top, trim the top off to create flat surfaces. Place one cake layer on a serving platter. Spread 1¼ cups of the frosting on top. Add the next layer and top with 1¼ cups of the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.

 
I've saved a piece for you. Here's a hint...pour yourself a glass of wine and enjoy. Or a cup of coffee. Just not pumpkin flavored. 

Don't worry pumpkin, I will be back. 

Melody
xoxo
It's a great day to be alive~make it a great day! 


Grandma Becker's entry for October 2, 1990
"A windy day and quite warm..Baked choc chip and oatmeal cookies this A.M.  By the time the dishes were washed it was towards noon & Gerald went to Waverly.  Helen called.  Lola went to the hospital this A.M.  Eva called. Pat hasn't been feeling too well, in hospital overnight.  Gerald had bit of trouble with old car. Jason went to get him at Beaver Valley.  Rain starting at 10".