When fall comes around there is nothing more that I want than a deliciously warm pumpkin spice latte in my hand! Something about a spicy, hot drink just makes my day in the simplest way! (Plus it keeps you warm in chilly weather!) Usually the Starbucks Pumpkin Spice Latte is a staple of my fall diet, so you can imagine my delight when I came across this recipe for homemade pumpkin lattes courtesy of Perfectly Imperfect.
Pumpkin Spice Latte
Ingredients for 2 servings
- 2 cups milk (whole, reduced fat or skim) or half and half
- 2 tablespoons canned pumpkin puree
- 1 or 2 tablespoons sugar, Stevia or Splenda
- 2 tablespoons (yes, tablespoons) vanilla extract
- 1/2 teaspoon pumpkin pie spice (or your choice of nutmeg, ginger, cloves, cinnamon and allspice)
- 1-4 shots espresso or very strong coffee
- Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of ground coffee you would in your regular coffee.
- Combine milk (or half and half), pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil.
- Remove from heat and add vanilla.
- Transfer to a blender (or a milk frother) and blend until frothy.
- Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots.
Is pumpkin pie!!
Delicious, spicy goodness. Pumpkin pie is like a slice of home. Combine it with a tall glass of milk, some coffee, or even tea and you’re all set for dessert (or, if you’re me, breakfast too!) This recipe from the fabulous Paula Deen looks incredible. I cannot wait to make it when I have the time! Making pumpkin pie always makes your house smell so good. This is one dessert I could eat all day, every day.
Do you have a favorite fall dessert?!
Filed under Food, Holidays, Life
If I could eat only one food for the rest of my life, it would probably be bruschetta…
Bruschetta is a delicious and easy precursor to any meal. Yet, I find that most places butcher this simple appetizer by drowning it in seasonings, or using too many ingredients, or (even worse) serving it on soggy bread. In my opinion, the perfect bruschetta has the following:
Lightly Toasted Italian Bread
Diced Tomatoes (without the seeds)
Mix all ingredients together in a bowl with a splash of olive oil and balsamic vinegar. Then spoon it onto the toasted bread. Simple!
Would you ever make your own wedding cake?
Personally I would be too terrified to attempt such a daunting task (especially with my very limited baking skills), but it seems like more and more people are taking it upon themselves to create their own little slice of heaven.
This coconut cake from Martha Stewart looks luxurious and delicious, and Southern Living’s amaretto cake is fun and light-hearted. Both were made from scratch, and with a little love (and a lot of really superb lighting) they came out looking sweet enough to eat!
With fall right around the corner, I can’t help but start to have food fantasies about pumpkin flavored everything. Pumpkin lattes, pumpkin pie, and delicious pumpkin bread. So let’s all take a moment to thank the food gods for this tasty treat I’m about to share with you:
A pumpkin bread with chocolate chips in it!
This recipe is an easy way to welcome back the cooler seasons. It’s a spicy/sweet bread that can be eaten for a snack, for dessert, or even for breakfast. If you bring this pumpkin bread with you to work for lunch, you will be the envy of everyone with a boring bag of chips.
(Photos courtesy of The Kitchen Shoot)