I lost my street cred and I'm ready for Pumpkin Spice!

Tuesday, September 16, 2014

So I guess my Gold status has been revoked from Starbucks.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...
MAKES: 4 cups syrup (32 to 64 lattes)


2 1/2 cups granulated sugar
2 cinnamon sticks
2 teaspoons pumpkin pie spice
1/4 cup canned pure pumpkin


8 ounces whole milk
4 ounces strong brewed coffee or espresso
Whipped cream and pumpkin pie spice, for garnish (optional)



Prepare the syrup: Bring the sugar and 2 cups water to a simmer in a medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You'll end up with about 4 cups total. 


For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.

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 ...


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)



Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (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.); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.


Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
The ginger makes this pumpkin loaf so amazing. I added a bit more ginger than stated because I just love the flavor. I also added ginger to my pumpkin pies that I took over to my family holiday ginger and everyone raved how much they loved my pie.
I'll post photos when I make my pumpkin spice latte and my pumpkin bread.
Let me know if you try any of these!

1 comment:

  1. I cannot believe they revoke your gold status. How does that even happen?? Love these pumpkin recipes. Thanks for posting them!!


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