September 25, 2014 § Leave a comment
I know you all love pumpkin spice lattes. I know you also probably love anything with the words “pumpkin spice” in them, and if you are a white girl you love all of the above, you have your yoga pants on, and you’re online shopping at target for this season’s Ugg Boots. I get it. Do yo thing , girl. But who likes to pay almost four dollars for a latte every day? Not me. I can’t afford my new Uggs on that coffee budget.
The first thing I suggest you do is get an espresso maker (preferably one with a milk frother). I have a really cool big brother who got this for me as a birthday present. If you don’t have a really cool big brother that looks like you but is taller and has less hair, I suggest you get a similar espresso machine at target here.
Get some espresso beans or some really strong Starbucks dark roast beans. That works, too. Now follow my recipe card below and get a cool glass bottle to put your pumpkin spice magic in. You don’t have to put it in a latte, either. You can use it for syrup for pancakes or waffles, use it as topping on ice cream, whatever your pumpkin-shaped heart desires.
Make sure to let your dog know that you aren’t making any sort of food he can eat. Otherwise he’ll get the wrong impression by you stepping in the general direction of food when you’re trying to take cool artsy pictures of your process….and you’ll get a few photos like this one:
Here’s the recipe card:
Until next time,
September 21, 2014 § 1 Comment
This pumpkin coffee cake is one of the most delicious breakfast items I have ever had for the fall season. Probably because this should probably be classified as a dessert….nonetheless, it gives me an excuse to eat dessert for dinner.
First, you’re going to get your oven nice and hot. How about 350? Good Job. Now, get your ingredients out. We’re going to use a Duncan Hines cake mix, because we are cheaters. And that’s okay, because there is no shame in doctoring up a cake mix.
Yeah, So that says “Apple Pie Spice”. So what? Apple, Pumpkin, it’s all Autumn-oriented and cinnamon-y delicious. Now, in a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until it smells delicious.
Then go ahead and be a cheater and add the cake mix and baking soda and mix until just combined. Now stop to thank Mrs. Duncan Hines for creating this mix because it just saved you from having to measure flour and all those other ingredients that make a recipe too hard for you.
Grease a pan and pour your mix in there.
Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
There is an optional glaze to put on top of this too, but I for-goed it because my darling husband doesn’t like things to be too sweet. There are only two small pieces of this bad boy in my kitchen right now. I’m definitely going to have to make another batch for the work week with my leftover pumpkin.
Here’s a recipe card for printing purposes:
PUMPKIN COFFEE CAKE
⅓ cups Water