If you haven't figured this out yet, let me say it again...I love pumpkin goodies. If you follow my post then you might be thinking that I obsessed with pumpkin. I would agree with you to some degree, however here is my case about why I'm cooking so much with pumpkin. #1: It's fall and it is in season. Fall and pumpkin go hand-in-hand. When you ask people what comes to mind when they think of fall it's usually one of the following answers: leaves turning colors, cooler weather, Halloween, Thanksgiving, hats and scarves, sweaters and pumpkins. #2: I enjoy cooking, baking and trying new recipes.
It has been a nice long weekend for me and the last day of my fall break is coming to a close. The first two days were busy: I spend some time with just my sister, rehearsal, Marching Band State Finals and dinner with new friends. (Sonny made some very good chili for dinner). Yesterday was a very relaxing Sunday spend with Sonny: football, baking and knitting. I made pumpkin zucchini bread and muffins again...this time with walnuts in the mix. This morning I made pumpkin spice latte and pumpkin cookies. I made another batch of pumpkin cookies with white chocolate chips this afternoon when I got home from Sonny's to share with my family.
Pumpkin Spice Latte
My version of this delicious Starbucks creation should really be called Pumpkin Spice Coffee. I used regular strength coffee, no scalding hot milk nor espresso. I had a recipe to try in mind (which I found at allrecipes.com), but under some recent advice I tried something else instead. NH told me to put pumpkin puree in the filter basket with my coffee grounds. It was explained that when done that way, the pumpkin flavor still gets into the coffee without any of the gooeyness of the pumpkin puree actually being in your cup. GENIUS. (She also recommended put in any sugar, nondairy creamer and spices I wanted in my coffee into the filter basket as well). My cup of coffee this morning was delicious. I can now enjoy the taste of a Pumpkin Spice Latte at home without the cost.
Ingredients and Directions
coffee ground
pumpkin puree
milk (or creamer)
sugar
pumpkin pie spice
For a single morning cup of coffee, brew 4 cups of coffee with desired amount of pumpkin puree in with the grounds. Finish coffee with any desired milk (or creamer) and sugar. Sprinkle in desired amount of pumpkin pie spice for additional flavor/aroma.
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Iced Pumpkin Cookies - so good
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Iced Pumpkin Cookies - from allrecipes.com
These cookies are very good. They are soft and moist...almost cake-like. This was another recipe I found using my app on my new phone. :) I made a batch topped with icing and another batch without icing but with white chocolate chips added in. I cut the recipe in half because I didn't have a full cup of pumpkin after making pumpkin bread/muffins. And this recipe allowed me to use my leftover pumpkin puree. The iced batch stayed with Sonny and most of the white chocolate chip batch went with my nephews when they came around Trick-or-Treating. The full recipe makes about 3 dozen cookies. I will be making these cookies again.
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