Caramel Pumpkin Spice Latte Recipe (without an espresso machine or a trip to the store)
We love autumn because we LOVE pumpkin. Especially that time of year when Starbucks starts selling their PSL. But after spending so much money on trips to the coffee shop, we decided to try out some recipes online. Most of them called for weird ingredients that we had to go buy, they weren’t sweet enough, weren’t pumpkin-y enough, or they were only good if you had an espresso maker. So, we made our own, with foam, what we had in our cabinet, and what we think is just the right amount of pumpkin and sugar.
Needed: 2 cups milk (we used nonfat), 3 tbs canned pumpkin puree,
3 tbs sugar (we used regular cane sugar but brown sugar would be yummy too), 2 tbs vanilla, 1/4 tsp nutmeg, 1/2 cup strong brewed coffee, optional: caramel, pinch of nutmeg, and whipped cream
To Do: In a medium saucepan on medium heat, stir milk, pumpkin, and sugar until melted Bring your heat down and add the vanilla, nutmeg, and coffee. Heat for about 5 minutes or until simmering. Put your entire mixture in a blender and pulse until frothy. Pour into mugs and top with whipped cream, caramel, and a sprinkle of nutmeg. Enjoy!
We had some fresh buffalo milk mozzarella to use up, and some almost ripe pears, so I tried out this Bacon & Pear Pizza. It was delicious! Prepare for some recipe notes:
-The oven temperature is too high, the crust sounded like a rock when I tapped it (though it looks fine color-wise.)
-Lining and greasing the pan isn’t necessary.
-I didn’t use the brown sugar (too sweet?) or chili powder on the bacon.
-I just realized now that it says HALF and 8 oz tub cream cheese! I thought it said 8 oz and cut it back to 6. Oops. Yes, 4 oz would have been better.
-I used caramelized regular onions instead of green onions, and substituted feta cheese for the fresh mozzarella.
-I omitted the honey (the cream cheese gives it a hint of sweetness. I think honey would be overpowering), and used dried basil.