pumpkin spice latte

First, make the pumpkin spice syrup —
While this is simmering, your house will smell WONDERFUL!!!!!

Pumpkin Spice Syrup
(adapted from here and here)

Ingredients:

  • 2 tablespoons pumpkin puree
  • 1/2 cup granulated sugar
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
Mixing:
  1. Combine all ingredients in small saucepan
  2. Heat and stir until sugar is completely dissolved
  3. Allow to cool, then store in airtight container in refrigerator
  4. Use within 3 weeks
Now, let’s mix the syrup with something rich and aromatic – -
Pumpkin Spice Latte
(makes one cup)
Ingredients:
  • 4 oz whole milk, heated and whipped to add air
  • 1 oz boiling water poured over 1/2 teaspoon espresso powder (dissolve powder)
  • 2 tablespoons Pumpkin Spice Syrup, warmed
Mixing:
  1. Pour all ingredients together
  2. Whip to mix and add more air
  3. Pour into your favorite fall tea / coffee cup
  4. Top with Real whipped cream, sweetened with a dusting of powdered sugar and a few drops of vanilla
  5. Sprinkle all with cinnamon
even when the day is stressful…
….life is good…..
iPhone 4 & Camera +
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pumpkin spice espresso muffins

…feels like fall
…looks like fall
…smells like fall

The cinnamon was a gift, brought to me from Estonia.  Thanks LP!

The muffins are moist, melding the flavors and leaving a lingering spice on the palate.  Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!
Pumpkin Spice Espresso Muffins
(adapted from here)
Ingredients:
  • 2 2/3 cup all-purpose flour
  • 3 T espresso powder
  • 2 t baking soda
  • 2 t baking powder
  • 1 stick cinnamon, ground fine (or 1 t ground cinnamon)
  • 1/8 t ground nutmeg
  • 1/8 t ground cloves
  • 1 t salt
  • 15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
  • 1 cup granulated sugar
  • 1 cup brown sugar (I used dark brown sugar)
  • 1 cup vegetable oil
  • 3 large eggs
Mixing:
  1. Preheat the oven to 350 degrees F
  2. Line 24 muffin wells with paper liners
  3. Combine the first 8 (dry) ingredients in a mixing bowl
  4. In a mixer bowl, combine the pumpkin, sugars, and oil.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Add dry ingredients, and mix only until the dry ingredients are incorporated
  7. Divide batter evenly between the 24 muffin liners
  8. Bake for 18 – 20 minutes, or until the muffins test done.
I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.

FALL red & green

Not Christmas red and green. However, as I removed these cranberry pumpkin cakes from the oven and the tops of the cakes burst with red cranberries, green pepita seeds, and glistening raw sugar, I did think – - – Christmas. And, I’m not one to skip Thanksgiving. My sister-in-law makes the best southern style dressing, and her sister makes candied sweet potatoes. So, I’m not skipping any of those treats, but these cakes just have that “Christmas” look. Dress them up with a celophane bag and some ribbon, and you will have created merry, merry, merriment for some lucky people.

The recipe is in a book by Lou Seibert Pappas, “A Harvest of Pump
kins and Squash.” I did handle the batter gently, and the cakes baked with perfect rounded domes and no cracks. Perfecton! They are tender and moist and delicious.
The recipe lists white or yellow cornmeal as one of the ingredients. I chose a medium grind to add a little extra crunch. I also used the puree from well drained pulp of a pink banana squash.
This squash baked to a smooth pulp with bright orange color.

For the details:
9 oz of batter in each of 4 – 3″ x 6″ pans
I didn’t calculate calories…