Pumpkin Spice Latte

I knew I wanted to make a special Thanksgiving Day breakfast since we decided not to do anything fancy this year for dinner. I came across a recipe for a Pumpkin Spice Latte and knew that it would be a perfect complement to the Pumpkin Spice Scones I made recently. My family loves pumpkin flavors just as I do, so I thought this would be a great way to start our day!

The recipe was so simple and so comforting! I am not a big coffee drinker, but if it tastes like pumpkin, I'm game! I really couldn't believe how good this was. If you haven't had a chance to try out the Pumpkin Spice Scones, now you have even more of a reason to!!

Pumpkin Spice Latte

(adapted from You're Gonna Bake It After All)

**I tripled the recipe because I knew I wanted more than one cup. The recipe for one cup is listed below.**

1 cup strong coffee
2/3 cup (5-ounce can) evaporated fat free milk
1/4 cup pure pumpkin puree
1 to 2 teaspoons granulated sugar
1/4 teaspoon pumpkin pie spice (the original recipe calls for 1/8 teaspoon of either, but I wanted a stronger flavor so I added a bit more and used both.)

1/4 teaspoon freshly ground cinnamon

Optional toppings:
whipped cream
sprinkling of pumpkin pie spice or freshly ground cinnamon

Combine coffee, evaporated milk, pumpkin, sugar, pumpkin pie spice and freshly ground cinnamon over medium-heat in a saucepan. Heat until very hot stirring occasionally.

Carefully pour into mugs. Top as desired.

Before you run off to make your morning latte :o) I wanted to share with you that my Thanksgiving Day dinner at Cracker Barrel was FANTASTIC! My in-laws were even shocked at how tasty it was! We did have to wait about 45 minutes to be seated, but we didn't think that was too bad. The food was so delicious and the portions were huge!! We got turkey, ham, dressing, sweet potato casserole, one side of your choice, cranberry salad, biscuits, a drink and a piece of pie all for $8.99!!! So if you are every looking for an alternative or just don't want to go through the hassle of making that big meal, check out Cracker Barrel!!

Pumpkin Spice Scones

These scones seriously changed my life!!! I have always loved scones, but never attempted to make them -- fearful that they may be a challenge I wasn't ready for. I have bookmarked so many recipes telling myself I was going to get to it one of these days...well "one of these days" finally happened when I stumbled across the recipe for Pumpkin Spice Scones!! At that moment I told myself there would be no more putting it off!!

I told you in a recent post that my sister-in-law works for Starbucks, well because of that reason alone, I have gotten to try many scones in my day!!! (My favorite at Starbucks is the Vanilla Bean one...it's small so I don't feel as guilty!!) I love that they aren't so overwhelmingly sweet, but yet satisfy that nagging sweet tooth. I also love how decedent they are. I always feel so dainty eating a scone...like I should be at a table set with silver and gorgeous china atop a white linen. Or maybe over in London with a good cup of afternoon tea...man I miss London, I need to go back!
Don't they look delicious!?!? Well they are/were!! hehe They didn't last long in my household, that's for sure!! I decided to change the icing from what the original recipe called for. I thought I would go ahead and make the icing pumpkin spice. Some of you might be thinking...wasn't that too much...the answer is NO!!! I think it made these scones 10 million times better!!!

So to sum up--I think these are hands down THE BEST SCONES I HAVE EVER TASTED!!!! So what are you waiting for, go conquer your scone making fears!

What flavors have you tried that you liked? Maybe I need to start making more scones!!!

Pumpkin Spice Scones

(recipe from Pinch My Salt)

1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla

Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).

In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.

Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.

Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.

If you want to use the icing from the original recipe click here and follow the directions...I suggest otherwise!! I made a pumpkin spice icing, which I think tasted better!

Pumpkin Spice Icing

(recipe from Liesl)

1 cup powdered sugar

1/2 teaspoon of pumpkin pie spice

2 Tablespoons milk

Combine all ingredients in a small dish. Brush over cooled scones, allowing some icing to drizzle down the sides.

Pumpkin Pie Truffles

I finally am getting the chance to start baking more with pumpkin this season! It's been such a busy couple of months and I have been neglecting my Libby's Pumpkin sitting in my pantry! Pumpkin is my all time favorite flavor, especially when it comes to baking!

I got this recipe off Cake, Batter and Bowl's blog, which is so awesome you definitely need to go check out some of the great recipes she has! I knew I had to make this recipe, and I decided that I would make the truffles for the hubs to take to school! I knew his kids would enjoy them...at least I hoped they would!!! :o)

My attempt at making the Pumpkin Pie Truffles was certainly not a elegant as Kerstin's version, I struggled a great amount with the chocolate. I think partly because I decided to put the truffles into the freezer for a bit while I prepped the chocolate (I did that because they were so soft I was afraid they would fall apart or loose their round shape to easily when dipped in the chocolate). So, when I dipped the cold truffles in the warm chocolate it just changed the temperature to quickly and didn't allow for a nice pretty even coating of chocolate like I was hoping for. But they still tasted amazing!! Yes just like pumpkin pie...ok maybe a little better! So if you have some patience and time on your hands, give these little treats a try! I loved the idea of putting a pecan in the top for the stem of the "pumpkin"...so cute!!!

Pumpkin Pie Truffles

(recipe from Cake Batter and Bowl)

I doubled the recipe and got 32 truffles, but the original recipe (below) makes 15 truffles.

1/4 cup butter

1/2 cup pure pumpkin puree

1/2 teaspoon pumpkin pie spice

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

1 1/4 cups white chocolate chips

Several drops of orange gel food coloring

15 small pecan pieces

Mix butter, pumpkin, and pumpkin pie spice in a small nonstick pan and heat over medium heat for 8 to 10 minutes or until mixture is reduced to 1/2 cup.

Mix cooked pumpkin, brown sugar, flour, and salt in medium bowl until well combined. Chill dough for 30 minutes in the refrigerator.

Shape chilled dough into 15 1-inch balls. Place on waxed paper on a cookie sheet and chill in the refrigerator while preparing chocolate.

Melt white chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Mix orange gel food coloring with the melted chocolate until smooth. Using 2 spoons, dip pumpkin balls into melted chocolate and cover evenly. Place on waxed paper and top each truffle with a pecan piece “stump”. Serve after chocolate sets, about 5 minutes.

Pumpkin Spice Brownies

I love fall.

I love when the leaves start to change and the chill creeps back into the evening air.

I love bringing my hoodies back out and snuggling under warm blankets.

I love the flavors of fall - - especially PUMPKIN!

I really can't believe I have yet to share a pumpkin recipe with you all. I have been so busy over the past month and haven't been able to put the time into my kitchen that I have been wanting. (My hips are forever grateful!) Sadly, I missed my blogiversary ... I looked back at my first post and really can't believe it's already been a year. I have learned so much. You guys have taught me so much! I am enjoying this journey so much!

Since I started this blog off in a fall month with a fall recipe, I thought it appropriate to blog for my blogiversary something seasonal. I actually made these brownies for work. We had all sorts of Halloween festivites on Friday and so I thought I would bring some treats in to share with my co-workers. (something other than a Twix or Reese's hehe)

My inspiration for these brownies came from wanting something quick and wanting to use ingredients I had on hand. Last year when the Pumpkin Spice Hershey Kisses came out, I stocked up not knowing if they would be back this year. I put 4 bags in my deep freezer "in case of emergency" lol! Sure enough they have come in handy!

I got to thinking of things I could do with my brownie box mix, and that's when I remembered the Pumpkin Spice Kisses! I had remembered reading things from other bloggers about this combination and thought I would try it out with my store bought brownie mix. These brownies were AMAZING!! No one would have guessed they came from a box! I loved the flavor of the brownies and I am so glad I didn't labor over a "from scratch" recipe! Don't knock the box mix :o) I hope you will try these out, they were a HUGE success!

Pumpkin Spice Brownies

(from the kitchen of Liesl)

1 box of Betty Crocker Hershey's Ultimate Fudge Brownie Mix

2 teaspoons of pumpkin pie spice

1/2 teaspoon cinnamon

1 bag of Pumpkin Spice Hershey Kisses, unwrapped

Preheat oven to 350 degrees.

Prepare brownie mix according to the back of the box. Add the pumpkin pie spice and cinnamon to prepared brownie mix. Spray a 9x13 glass baking dish with non-stick cooking spray. Spread brownie mixture into dish.

In a microwavable safe dish, heat Pumpkin Spice Hershey Kisses about 30 seconds, stir. Continue heating at 30 second intervals until chocolates are melted. Watch carefully so they do not burn.

Spread melted kisses over top brownie mixture. Using a knife, swirl the melted kisses into the brownie mixture creating a marbled effect.

Bake brownies for about 30 - 40 minutes or until a toothpick inserted comes out clean. Let cool completely before cutting.

**Here's a little trick:

Line the baking dish with foil first (don't forget to spray the foil with non-stick cooking spray). Pour brownie mixture over foil. When the brownies are done baking (and have cooled completely, you can easily lift the brownies out by pulling up on the foil. This makes it so much easier to cut the brownies!**

Sunday afternoon treat

So this year I actually decided NOT to make all my traditional Christmas Cookies. I wanted to just take a break and not worry about getting all my cookies baked in time to pass out; since I am still recovering from my accident. Of course that really hasn't happened! AND as it turns out, I haven't made any of "MY" cookies LOL, but I am making all sorts of other goodies I have seen recipes to on other's food blogs! I found this recipe on Beantown Baker's Blog. I knew it wasn't really a "Christmas" cookie, but I love pumpkin and white chocolate and I really wanted to make these cookies just because! They turned out amazing!!!! They were really easy to throw together and really made a lot of cookies! They are so moist and the white chocolate chips add just the perfect touch!

Pumpkin White Chocolate Chip Cookies

(original recipe found here)

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

pinch nutmeg

1/2 cup butter, room temperature

1 cup white sugar

1/2 cup brown sugar, packed

1 egg

1/2 teaspoon vanilla extract

1 cup pumpkin puree

1 cup white chocolate chips

Preheat oven 350 degrees. Line two baking sheets with parchment.

Whisk together flour, baking powder, baking soda, salt and spices. In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.

Drop by tablespoons and bake for 12-14 minutes at 350 degrees. Bake them until they’re lightly browned at the edges, but not dark. Remove from oven, cool for 2 minutes then remove and finish cooling on a wire rack.

For Serious Pumpkin Lovers!

This recipe is actually a staple at any Holiday table now-a-days! I got this recipe from a good friend of mine and it seriously has changed my life!!! Everyone is always asking me to make this for the Holidays!! It is super delicious! I wasn't going to disclose the secret, but it is absolutely delicious and I wouldn't want you all to miss out on it! Enjoy!

Pumpkin Dump Cake

(recipe from The Wyatt's)

1 29 Ounce Can Pumpkin

1 12 Ounce Can Evaporated Milk

3 Eggs

1 Cup Sugar

1 Teaspoon Salt

3 Teaspoon Cinnamon

1 Box Yellow Cake Mix

1 Cup Chopped Pecans

3/4 Cup Melted Butter

Preheat oven to 350 degrees. Mix first six ingredients until well blended. Pour batter into a 9x13 greased baking pan. Sprinkle cake mix on top. Cover with Pecans. Pour melted butter over top of the cake. Bake for about 50 minutes or until you shake the cake and it doesn't wiggle!

Icing:

2 Cups Powdered Sugar

1 Teaspoon Vanilla

Milk

Mix ingredients and pour icing over warm cake. Let cool. Serve with Cool Whip!

Oh how I love thee...let me count thy ways!

So since I have been in my accident I have had a lot of time to look at recipes! A friend of mine (who knows my love of pumpkin and how much I have struggled not being able to bake) sent me this EASY recipe from Southern Plate. I was so excited about it because when I saw the recipe it only called for....get ready two ingredients!!!
I was so all about this, since my recent condition has me incapable of doing very much at all. So I tried this out and let me tell you they were A-M-A-Z-I-N-G!!!!! I even let the hubby take them to school today since I wasn't able to make my favorite pumpkin rolls this year. Here is the recipe from Southern Plate.

Pumpkin Spice Muffins with Streusal

from Southern Plate

1 box spice cake mix
1 can pumpkin
1/2 cup water

Preheat oven to 350. Grease a 12 cup muffin tin. In mixing bowl, place all ingredients. Mix until well blended. Scoop into muffin tin. Make topping.

1 C Brown Sugar

1 Stick Margarine (I used Smart Balance 50/50)

1 C Flour

Stir together flour and brown sugar, breaking up any lumps. Cut in margarine. Spoon or sprinkle on top of muffins, pat down slightly. Bake at 350 for 20-24 minutes, or until a toothpick comes out clean.

These muffins are by far some of the best muffins I have had in a long time! You seriously NEED to try them out!! They are actually pretty healthy too (minus the topping) with only having the mix, pumpkin, and water!!!

Waking up to Pumpkin...mmmm!

My favorite thing about fall is PUMPKIN! I really truly love all things flavored pumpkin. My friend recently stopped by an apple orchard and picked me up some homemade pumpkin butter! It is so delicious ... I have eaten it off a spoon, topped English Muffins, spread it on toast, slathered it on an apple, and then I thought....what if I put this deliciousness in OATMEAL!!!

And so I introduce to you PUMPKIN OATMEAL!

I was really in the mood for oatmeal, so I just pulled out the good ole Quaker Oats box and followed the recipe on the back with my few "special" additions! It was so yummy! The prefect fall treat!

PUMPKIN OATMEAL

3/4 cup Oats

1 1/2 cups Milk

Dash of salt

1 Tsp Pumpkin Pie Spice

1/4 cup Pumpkin Butter (I didn't actually measure this, just tasted as I added so if 1/4 cup isn't enough just add more!!)

On the stove boil your milk with the salt. Stir in the Oats, Pumpkin Pie Spice and Pumpkin Butter. Cook about 5 minutes stirring occasionally. I topped mine with a little bit of cool whip and cinnamon sugar!!