With all due respect to the other seasons, Fall is a special beauty. Everything bursts with its last beauty. She is fleeting and vulnerable. Once she shows her very best, it is just as quickly gone. Her hues are rich and earthy, temperatures crisp and desserts cinnamon topped. The mums arrive, the leaves turn, and darkness creeps in steadily.
I've fallen for Fall; really I've always been intrigued with her. When I was younger, she marked new beginnings at school. These days she provides respite from the Summer heat and hectic merriment. She is patient and nurturing. As she has finally arrived, I'm reminded of the lovely tune from Once, called "Falling Slowly." (Have a listen, it will give you chills.) This past month, I became engaged, to a man I have been falling for over the last three years. Fall will always mark this special moment in my life. We will also wed in the Fall, and my already pronounced adoration will flourish.
To welcome this beauty, I've given one of my favorite treats some Fall flare. It's mightily easy to prepare, difficult to ruin, and ever indulgent. On top of that, there are only five ingredients! I give you a Pumpkin Icebox Cake.
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 tablespoons canned unseasoned pumpkin puree
And one sleeve Famous Chocolate Wafers.
Before whipping, chill the bowl in the refrigerator. Whip the cream, vanilla, and sugar in a stand mixer with a wire whisk until stiff peaks form. Gently mix the pumpkin into the cream. You'll notice it takes on a lovely orange tint.
Place a piece of wax paper on your work surface and begin to stack the chocolate wafers alternatively with dollops of cream. Arrange as you wish; I make a long log but I've also made a round cake from five piles of wafers.
Once you have used all the wafers, spread whipped cream to cover the outside of your cake.
Roll the wax paper along the sides of your cake to seal and chill for three hours.
Slice and serve. Happy Fall y'all.