Last year I wrote about the trendiness of Pumpkin Spice and how it became so popular.
But this year I've had some experiences as an American living in Sweden that have made me realize that it's so much more than "Pumpkin Spice".
For those of you who follow my candle business journey you know that the short of my business begins with an unrequited search for a Pumpkin Spice candle. Funny thing is, I don't think I've ever had a Pumpkin Spice candle. When I lived in the US I might have had other gourmand, cozy scents in the Autumn, but not necessarily Pumpkin Spice.
I was recently at an American Pumpkin patch event hosted by a fellow American living in Sweden. The event brought out all the Americans living within a several hundred kilometer radius. Literally (I think into the thousands) flocked there over 4 weekends! The buzz of getting to experience this phenomena of American Autumn was palpable.
Obviously we were at a Pumpkin Patch so the theme was pumpkin and of course I was offering my Pumpkin Spice candles for purchase. But I overheard a conversation between two people that made me realize that in reality pumpkins are just part of a bigger picture.
To the world it's Pumpkin Spice, to an American it's all of it.
Those nostalgic traditions that have been going on in families for generations. Traditions of carving pumpkins and baking the seeds, of decorating the windows with black cats and scarecrows. Candy that you only eat in the Autumn and baking with grandma's batter stained recipe cards. It's about neighborhoods buzzing with prep for trick or treating while also thinking about where to buy the turkey for Thanksgiving. It's about time together with warm drinks, covered in blankets, and making memories.
The craze of Autumn in the US was given international recognition by Starbucks. Now when you say "Pumpkin Spice", the world has been handed a little more understanding into a culture that rings in Autumn like a holiday. After all, Pumpkin Spice in and of itself is just the spice we use a few teaspoons of in recipes pulled out from September to November.
Whether the world decides they're over Pumpkin Spice and if Starbucks never sells that flavor again. If the craze dies down as trendy things usually do, I will still continue celebrating Autumn with both pumpkins and Pumpkin Spice. Because for me and so many others in the world, that's just the way it is.
And so below I will share a few recipes (because that's also what you do in the Autumn). One for Pumpkin Spice itself. The other for Zucchini Bread (which contains Pumpkin Spice). I'm also including the recipe for my mom's amazing Chocolate Cake with Caramel Icing (in case you aren't on my email list and so you missed my email where I shared this beloved recipe). Let me know if you try any of them!
Pumpkin Spice Recipe
2 tablespoons cinnamon,1 teaspoon cloves, and 1-1/2 teaspoons ginger. (many recipes call for maybe a teaspoon of All Spice or Kryddpeppar, but I never have it so I've never used it to make my Pumpkin Spice) Mix, love.
Zucchini Bread
3 beaten eggs, 2tsp vanilla, 1 cup oil, 1 cup white sugar, 1 cup brown sugar, 1 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 1 tsp Pumpkin Spice, 2 tsp cinnamon, 3 cups flour, 2 cups finely grated zucchini, (optional walnuts or raisins) Mix, pour into loaf pans, bake at 176 C. Let cool, slice, optionally spread with butter.
Chocolate Cake
3 cups flour, 2 cups sugar, 1/3 cup cocoa powder, 2 tsp. baking soda, 2 tsp. salt, 1 1/4 cup oil, 1/8 cup water, 1 tblsp. vanilla. Mix all together, pour into pan, bake at 350 degrees F or about 175 degrees C.
Caramel Icing
1/2 cup butter, 1 cup brown sugar. Boil together for 2 minutes then add 1/4 cup milk. Take off the heat and blend in 2 cups powdered sugar (or more depending on consistency you want). Pour icing over a cool cake.