Friday, October 22, 2010

'Tis the season

Good morning blogosphere!

The three of us are up bright and early this morning, excited that Ben is working a half day from home today. This afternoon we'll be making some decisions on paint and closet shelving for our little back room and hopefully by next week, paint will be on the walls. This weekend is going to be a busy one. Saturday while Ben finds some house project to keep him busy, I'm taking on online Photoshop class and then Sunday I fly to Pittsburgh way too early to then turn around and drive the 8+ hours back to Charlotte with my mom. It will be worth all those miles though to get some help and motivation to tackle the attic of doom!

As I type this my handsome husband is out at the Harris Teeter picking up the last of the ingredients necessary for a morning coffee treat. Yesterday I found myself going a little nutso over all the autumn goodie selection at Trader Joes. I came home with a bagful of canned pumpkin, pumpkin cream cheese, pumpkin pie mix, spiced cider, cinnamon rolls, cranberry apple butter, pumpkin creamer, cranberry sauce, orange iced sugar cookies & I even ate a mini pumpkin pie blizzard on the way! Pretty much everything one could find that screams of fall.......except real pumpkins of course (which we're skipping this year due to the fact that we are living in an undecorated construction zone)!

Ok, are you ready? I guarantee you're going to want some of this.

It the revival of last year's Pumpkin Spice Latte!

Pumpkin Spice Latte

makes 2 servings

2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

I poured ours into this nifty tupperware shake thing that I almost never use, and I'm going to refrigerate the rest for tomorrow, since I don't have have a cute red-headed officemate to share the rest with anymore. (Miss you Abby!)

And since I'm going all out - the whipped cream is not optional. Not today!

It's so easy and so so good. You should give it a try and Just Say NO to Starbucks today!

1 comment:

Natalie said...

It's a Fall Extravaganza at your house! We were at Trader Joe's on Tuesday, but I didn't know about the pumpkin cream cheese until after we left. I feel like I really missed out.

You should get at least 1 real pumpkin (even a mini one) and put it by the front door. Instant mood lifter!