Tuesday, October 18, 2011
I Made My Own Pumpkin Spice Latte!! (And Other Pumpkin Tales From My Kitchen)
Ever have a friend that knows you, really knows you? I am blessed to have Laurie. She and I have been close friends for a decade now, and even though we are separated by many miles we still keep in touch regularly. She is a giver, and often sends the most fun little packages my way. The other day she sent me this...
I could not believe it! I had browsed through that magazine the other day at the store. I was drooling over the recipes and wanted it so badly, but didn't think I should spend the money on a splurge so I put it down. Then a few days later it came in a package from Maryland, thanks to my friend who had no idea I had been looking at it but knew I would enjoy and use it! Laurie also knows how much I love (repeat, love) Pumpkin Spice Lattes. The other day she sent this Betty Crocker link my way with a recipe for one. I tried it and it was surprisingly good!
The link will take you to the actual recipe, but here's the gist - heat 1 cup milk, 1 TBSP pumpkin, 1 TBSP sugar, 1/4 tsp pumpkin pie spice, and 1/2 TBSP vanilla on stove; make a small cup of coffee in a large mug (I used the middle button on my Keurig) and stir the pumpkin spice milk mixture in. Top with whipped cream (don't skip this part, you will want the sweetness) and sprinkle with cinnamon. I used my new Imagine mug from the Women of Faith conference which was a surprise gift from another friend. The latte was hot and tasty!
Since my love affair with pumpkin only seems to grow stronger every day and the large can of pumpkin was now open, I decided to go ahead and bake some of our favorite Autumn Spice Pumpkin Bread. This recipe is divine!
I got it from this Fall, Family, & Friends cookbook and it is definitely a family favorite! You mix 2 cups canned pumpkin, 1 cup oil, and 2/3 cup water; add 4 eggs one at a time, beating well after each; then add 3 1/2 cups flour, 2 1/2 cups sugar, 2 t. baking soda, 1 1/2 t. salt, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1 tsp allspice (the recipe calls for 1 tsp cinnamon and 1 tsp nutmeg but I use the others to add a little more savor). Mix gently and completely. Pour into two greased loaf pans. Bake for one hour at 350.
I enjoyed my homemade latte and bread so much that today I decided to enjoy them some more! I whisked my milk and pumpkin mixture and heated it until it was nice and warm...
...mixed it with the coffee, topped it with whipped cream and cinnamon, then spread apple butter on some of my homemade pumpkin bread. It has been a gray day here and this was a comforting, perfect little lunch!
So on this rainy night I celebrate dear friends, pumpkin, coffee, cinnamon, and other simplicities that add warmth and spice to life!