I love prosecco. I don’t know what it is about prosecco, but there is nothing I enjoy more than a cold flute of Italian bubbly. I drink it while I cook, I drink it at parties, I drink it when an open bottle is sitting in my fridge threatening to go flat. The one place I am not drinking prosecco is at college, and I do not have a taste for college alcohol, so this Autumn I am not getting lit. The only thing getting lit in my life is my pumpkin spice candle. Sometimes I think I have gotten as basic as I can possibly get, and then I light my pumpkin spice candle and all of a sudden I’m sipping Starbucks in black leggings and Uggs. My pumpkin spice candle is everything I want to be in the Autumn: warm, inviting, and richly scented. I decided to live through my candle as I did one of my favorite fall activities. I cooked seasonal foods, specifically carrots, parsnips, brussels sprouts, and red onions. Separately, I sliced rounds of sweet potato. I roasted them with the exact correct amount of garlic: half a head, with each individual clove crushed. I picked fresh thyme and rosemary from the garden, peeled them off the stems, and mixed them into the root vegetables with kosher salt. Roast at 425°F until you reach the desired level of crispiness. This is one happy candle. But this candle isn’t fully satisfied. She wants pancakes! Specifically, pumpkin spice pancakes. My candle wanted to make sure there was extra pureed pumpkin and extra pumpkin spice in the batter. I wanted to make sure the pancakes were sugar free. They’re sweetened with maple syrup. To make them gluten-free, I use oats ground into a flour. My candle was very excited about her pancakes. I wish she could have helped me flip them. I can cook, but I’m awful at flipping pancakes. Nevertheless, these turned out pretty and delicious! I did my candle proud.She set the ambience for a picnic brunch so yummy it made the Insta story!
The pumpkin spice candle would like to encourage everyone to cook good food and get lit this holiday season!