So I guess my Gold status has been revoked from Starbucks. Does that mean if I try to use my Gold card they will cut it up like a maxed out credit card?!? Wouldn't that be funny ... um sorry but we HAVE to do this ...
So ... obviously this doesn't come to be as a shock but I am now wondering if I won't get my birthday reward? Yeah I think the last time I was at Starbucks there were hearts on the cups ... LOL. I've actually considered deleting the Starbucks app but sometimes I get cool apps for free so yeah ... whatya gonna do?
Has pumpkin spice started yet? It's so hard to tell when we are supposed to get excited about our non-existent fall weather. It's kinda hard to think about a pumpkin spice latte when you are sweating to death walking to your car. But regardless, I am totally ready to try this receipe I saw in a magazine about making my own pumpkin spice latte at home. (Oh btw Sbux ... I'll be using Seattle's Best Coffee ... yep that's how it is now ... hurts a little huh?)
Okay so in my October issue of Good Housekeeping (don't judge it was a free subscription!), there is a recipe to make an at home version. I haven't tried it yet but I'm totally going to when the grocery store starts shoving pumpkin at you like buy ... buy .... BUY!
So since I haven't made it yet ... I have no photo yet to share so how about a someecard instead?
So here is the recipe...
Also, I've got a way you can make some delicious pumpkin bread. I HAVE made this one ... but I don't think I have any pics ... let me check ... nope no pics ... but TRUST ME this is amazing. Basically, I found this recipe years ago when I was constantly buying pumpkin bread at Sbux and thought ... if I am gonna eat a loaf a week ... I might as well make it. So I used my trusty friend google and found a great recipe from Martha Stewart. Here's the recipe ...
When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink.
· PREP: 20 MINS
TOTAL TIME: 2 HOURS 40 MINS
· 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
· 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
· 2 teaspoons baking powder
· 2 teaspoons ground ginger
· 1 teaspoon salt
· 1 cup granulated sugar
· 1 cup packed light-brown sugar
· 1 can (15 ounces) pumpkin puree (1 3/4 cups)Let · 3 large eggs
· Sugar Glaze, (optional)