its all about that Pumpkin Spice

The Pumpkin Spice Latte

how did it become so iconic?

I swear there are loyal consumers who have loved it since the beginning.. we have those who don't understand the appeal.. and then there are those who love to hate it and then we have the obsessed. 

Oh baby.

This post is for you!

I've rounded up the best pumpkin spice recipes for you to enjoy without the use of your coffee mug, but will warm you up just the same.

P.S. all three recipes taste great with a... you guessed it, PUMPKIN SPICE LATTE!

Pumpkin Spice Latte Cookies

INGREDIENTS

For pumpkin spice latte cookies:

• ½ c. unsalted butter, melted, slightly cooled
• 1 c. packed brown sugar
• 1 large egg yolk
• 1 tsp. vanilla
• ⅓ c. canned pumpkin puree (not pumpkin pie filling)
• 2 tsp. instant coffee granules (I love Starbucks Via)
• ¼ tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• ¼ tsp. ginger
• ¼ tsp. clove
• ¾ tsp. baking soda
• 1½ c. all-purpose flour
• ⅔ c. cinnamon chips
• ½ c. sugar (optional sugar coating) - SEE NOTES.

For coffee glaze:

• 1 tsp. instant coffee granules
• 2 tbsp. hot water
• 2 c. powdered sugar

INSTRUCTIONS

For pumpkin spice latte cookies:

1. In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, pumpkin, and instant coffee granules.
2. In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, and flour.
3. Add the dry ingredients to the wet ingredients, and stir until just combined.
4. Fold in cinnamon chips.
5. Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.
6. Line cookie sheets with parchment paper or silicone baking mats.
7. Scoop the dough by tablespoonfuls, and shape into balls.
8. To make the cookies fatter and taller, rather than thin and flat, shape the balls into more of a tall cylindrical shape.
9. If you want the sugar coating, roll each dough ball in sugar before baking. (optional)
10. Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
11. Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.
12. If desired, you can press additional cinnamon chips into the tops of the cookies while they're still warm to give them a nice bakery appearance.
13. Once cool, drizzle with coffee glaze.

For coffee glaze:

1. In a medium bowl, combine coffee granules and hot water.
2. Add 2 c. powdered sugar, whisking until smooth. If needed, add more water or powdered sugar to achieve desired consistency. It shouldn't be runny, but you should be able to drizzle it with a spoon.
3. Drizzle glaze over cooled cookies, and allow to set for 15-20 minutes. DEVOUR.

Pumpkin Spice Coffee Cake

INGREDIENTS

CAKE:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin spice powder (I used Trader Joes)
• ½ cup oil (I used coconut oil)
• ½ cup light brown sugar
• ¼ granulated sugar
• 1 cup pure pumpkin puree
• ⅓ cup buttermilk (see note)
• 2 eggs
• 2 teaspoons vanilla extract

STREUSEL TOPPING:

• ¼ cup cold salted butter
• ½ cup brown sugar
• ½ cup all purpose flour
• ¼ teaspoon pumpkin spice powder
• ¼ cup roughly chopped pecans

GLAZE:

• ½ cup confectioners sugar
• 1-2 tablespoon milk
• ¼ teaspoon pumpkin spice powder

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 8x8 or a 9x9 square pan with cooking spray, set aside.
2. STREUSEL TOPPING: In a small bowl, combine the butter, brown sugar, flour, and pumpkin spice and using a fork or your finger tips, break the butter down into small pea sized pieces. Add the pecans and toss until they are coated in the flour mixture. Place in the refrigerator while you make the cake layer.
3. CAKE: In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin spice powder, set aside. In another bowl, whisk the coconut oil, brown sugar, granulated sugar, pumpkin puree, buttermilk, eggs, and vanilla together. When the wet ingredients are thoroughly mixed, add them to the dry ingredients. Using a rubber spatula, fold until the cake batter is *JUST* combined. Pour the cake batter into the prepared baking pan.
4. Add the streusel topping on top and bake the coffee cake for 32-42 minutes. Depending on the size of pan you use, this will vary slightly. I used a 8x8 and mine took 35 minutes exactly. Use a toothpick of a cake tester, a few crumbs on the tester is fine but more than that will need a few more minutes in the oven. Allow the cake to cool completely before glazing.
5. GLAZE: Combine the confectioners sugar, 1 tablespoon of milk, and pumpkin spice in a small bowl. If the glaze is thick slowly add in 1 teaspoon at a time (a total of 3) or as needed to thin the glaze. Drizzle on cake, let dry 5 minutes before serving.

Pumpkin Spiced Latte Cake

INGREDIENTS

2 1/4 cup flour

3 tablespoons espresso powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-15 oz. can 100% pure pumpkin puree (1 1/4 cup)

1 teaspoon vanilla

1/2 cup milk

1/4 cup strong black coffee

1 1/2 sticks butter, softened, (3/4 cup)

3/4 cup sugar

1/2 cup brown sugar, packed

2 extra large eggs

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

3/4 teaspoon ginger

Stabilized Whip Cream Icing

2 cups heavy whipping cream

1/4 cup powdered sugar

pinch of salt

2 teaspoons unflavored gelatin powder

1/4 cup cold water

Easy Caramel Drizzle:

3/4 cup heavy whipping cream

1/2 cup brown sugar, packed

1/3 cup butter

Toppings:

Pumpkin Pie Spice

Cinnamon stick

INSTRUCTIONS

1. Preheat oven 350 degrees.  Prepare two 8-inch round baking pans with a baking spray or grease and flour.

2. Mix dry (flour, espresso powder, baking powder, baking soda, and salt) and set aside.

3. Whisk together in a separate bowl: pumpkin, milk, coffee, and vanilla and set aside.

4. In a mixer beat butter, brown, and white sugar for 3-5 minutes until fluffy.  Add spices (cinnamon, nutmeg, cloves, and ginger) and beat an additional minute.  

5. Add eggs one at a time and beat in well. 

6. Reduce to low speed and add flour mixture in three batches and pumpkin mixture in two batches alternating between the two as you add. Scrape down the side of the bowl as needed. Mix until smooth.  May mix last flour mixture by hand. 

7. Put in prepared pans smooth batter on top and bake for 35 minutes until cake tester comes out clean.  Cool on wire rack for 10 minutes and then invert.  Cool completely before icing with whip cream. 

For the whip cream:

In a small bowl add gelatin to cold water and whisk.  Scald 1/4 cup of the cream and pour over the gelatin until completely dissolved.  Refrigerate the gelatin mixture for 10 minutes, will have the consistency of egg whites.  

Manually beat the gelatin mixture with a wire whisk.

In a stand mixer with a whip attachment add the rest of the cream, salt , and sugar.  Add the gelatin mixture and whip everything; scrapping the bowl as needed,  until it forms stiff peaks and is thick.

Add to decorator icing bag and pipe on cooled cake as desired.

donuts + coffee

man.. talk about will power..

I needed some of that the night I made these donuts. 

My sister and I could not eat them fast enough. 

And that was when they tasted the best; hot out of the oven with a sprinkle of Cinnamon sugar.

"wait, did she just type, 'oven'?"

Yes, I did. I found that if the deep fried them for 40 seconds and then baked them at 380 for 10 minutes, it gave the perfect texture, both inside and out. 

The original recipe came from here, all I did different was add a 1 teaspoon of cardamom and I used heavy cream instead of buttermilk, since I was making bite sized donuts. I also change the cooking method, as mentioned above.

They are perfect for Sunday morning breakfast, sharing with the kids or even just for you.

ciao xo

Bloody Brownies

I made something yummy over the weekend. I was test driving a Halloween recipe that I want to have for my party at work. . 

I thought they were delicious, especially with a little vanilia frozen yogurt on top.

 I was flipping through Emilys blog and saw the recipe there. But it originally came from here...

Usually when I'm making a recipe for the first time- I try not to tweak the ingredients list too much... for fear that they won't turn out well. This time around the only changes I made was the use of whole wheat flour and low fat cream cheese.

 Nobody even cared or asked about a difference in taste, winner winner!!

I love when I can substitue healthy iems to make a recipe even better. I give these Bloody Brownies two very enthusiastic thumbs up and I hope you enjoy them for all your Halloween spookiness too.

a cup-le o' cakes

You might have heard that I have a bit of a sweet tooth. Well, every since my sister "peaced out" on Kara's Cupcakes.. my heart (and tummy) have been longing for nibble of a petite pastry. I got a little crafty in the kitchen and decided to attempt a filled cupcake and an upside down cupcake; inspired by a pineapple upside down cake and the fresh strawberries I had on hand. I used this recipe for my peanut butter filled chocolate cupcakes. For the strawberry upside cupcakes I used this recipe, the only difference was filling the wrappers with cubed fruit before adding the batter. For the fronting on the strawberry vanilla cakes I used a traditional cream cheese frosting. I made it a little creamier by adding whipping cream and drizzled it over the tops of the cakes. Some great treats to have on hand for all your Holiday social events. 

Pound Cake [[Honey + Lemon + Greek Yogurt]]

Last night I had the urge to bake a cake. With some vanilla yogurt I had in the fridge, I found this recipe and thought I would give it a go. I made mine in a loaf pan instead of individual servings. So add another 10-15 minutes to your bake time. Just for fun, I thought I would ribbon some blackberry preserves through the top. I think lemon and blackberry pair really well together because of the sweet and tart flavors. Good thing my co-workers always try my concoctions. I'm not sure if they are being supportive or if they just love food... Either way, I don't have a cake staring at me for the remainder of the week and I get my baking fix. 

win // win!!

cheesecake and pie

As mentioned earlier this week.. I am in charge of the dessert table for Thanksgiving part one. I decided to go with a New York cheesecake and yummy Pumpkin pie bars. Classic always wins. This morning I am running in the San Jose Turkey Trot 10K. So I can be sure that I will be sampling both desserts tonight.

Last night, after I was finished baking, I decided the Cheesecake needed something else because it didn't look right naked. So I decided to add some caramel sauce with black sea salt- that was given to me as a Hawaiian souvenir . I love it, by the way. I figure you really can't go wrong sweet and salty..

The pumpkin pie bars sounded like a good take on the traditional. Except they are made with a ginger snap crust. Plus the added benefit is that you can cut as much or as little as you like, depending on the amount of room you have left. Hopefully I picked the right treats and have something for everyone. I wish you a wonderful Holiday with those you love and lots of yummy dishes for you to enjoy throughout the day and many sweet memories for you to be thankful for next year.

tricks and treats

heavy on the treats this year... like every year actually.

These are so easy and will get you a million compliments, I swear!

Plus, just switch up your cookie cutter depending ont he season.
Taking these bad boys to our Halloween party tonight, it's themed- Heros and Villians

enjoy xx

Jack-o-Lantern Krispees

6 1/2 cups of krispee cereal
1 10 oz bag of marshmallows
1/4 cup of butter or substitute
1/4 teaspoon of vanillia
2-3 drop of red and yellow (to make orange) food coloring

cool, cut and grub... effortless

Sunday Morning Banana Pancakes

 I like to think we have a little tradition of being a little extra lazy on Sunday morning. Sometimes I run and grab cereal or muffins and we read or play scrabble. It's nice to have that time before the hecticness of the day's events interferes with the time you can spend with one another. But instead of lounging in bed this week, we got up and cooked this delicious spread. It all started when the other night we drove past an IHOP on the way to the grocery store late at night, which triggered a craving for pancakes. BTW great call on the Turkey bacon babe, it has no sugar added. Great for those trying to cut back their intake.. haha, not me.

We picked up a box of gluten free Maple Grove Farms pancake/ waffle mix. I chose to follow the recipe for 5-6 pancakes- I ended up with 8 three- inch pancakes. I used two egg whites and about a cup of almond milk. For a nice gluten free low fat pancake recipe/mix- I so reccomend this product. My banana pancakes turned out scrumptious, and I can't wait to try it as a waffle mix. I think you should add something to the mix, as it seems it might be too plain tasting if you serve it as is. I would suggest a fruit topping or some sort of butter to add flavor.

simply smile

Sunset in Canada

This past weekend was my mom's birthday and we went out to eat with them at one of her favorite restaurants. While we were sitting there, I couln't help but see the love that my parents had for each other radiating through their gaze. After all these years (thirty-something) and the up and downs that most couples face, raising two children and hanging wall paper [inside joke] they are still together. I hope that I reach that in my my life someday. Your life is filled with experiences that turn into memories. Someone once told me that "you know you've reached the half way point, when you share memories instead of drems."  I have too many dreams that have yet to be fulfilled and one is to one day open a restaurant in my neighborhood.

Speaking of neighborhoods- I have good news regarding the Whole Foods in Downtown San Jose While I was shopping at the Campbell location they told me that once the Whole Body opens next month, estimating the 10th of October, they will begin work with the downtown location. That may or may not be finished by the end of 2013. It is also supposed to have a two story brewery that will stay open past the grocery shop hours. This will only make the area more attractive to shop owners. I hope to be open on that street one day, soon. So while I'm dreaming in my head and typing with my fingers, these are some of the things that are currently making me happy.

favorite color in bloom

fairytails come true in Victoria, British Columbia- vacationed the previous year



who doesn't love a little champs served in a red cup... or blue?




baking this little beauty



stealing my Mom's cookies

freshly squeezed orange juice- see below

British breakfast

unique decorations