Happy October! My favorite month. It’s finally cool enough to bake more. It’s time for super fresh apples & tons of pumpkins. And all the best spices are fall-appropriate: cinnamon, nutmeg, cloves, cardamom, etc. And let’s not forget that it’s the month of my favorite holiday- Halloween!
(Ironically, the dates are the same this year! Except Columbus Day)
So we’re going to celebrate my favorite month/upcoming holiday & get sauced! Or not. Or actually… yeah we are, but not in the way you think. A different kinda sauced.
Like I said, it’s both apple season & pumpkin season. Everyone is going apple picking, pumpkin picking, & shoving apple cider donuts & pumpkin lattes in their pie hole. You can’t go anywhere without tripping over pumpkins for sale & bushels of apples. So of course I had this big old batch of bright, shiny, fresh apples, right? Apples don’t last forever. So they had to be used up, right? And naturally I’ve already stocked up on organic canned pumpkin. Well…
I made applesauce. I know what you’re thinking:
“Three posts in a row about apples!? BO-RING!”
Yes, I made applesauce. But… it’s not what you think. I had to add pumpkin.
I know. SAY WHAT? APPLESAUCE WITH PUMPKIN?!
Uh huh. Yup.
Gorgeous apples & organic canned pumpkin… together. With cinnamon streusel muffins to go with it.
Blame it on the Food Network magazine.
Blame it on the rain. I don’t know. Blame it on the fact that I can’t keep myself out of the kitchen once the fall comes!