I’m totally late to the pumpkin train but I thought I would give this a try. This quintessential autumn drink is made a variety of ways. I’ve seen some people make a healthy one with almond milk. Others use half and half. Still, others find that whole milk is best. Whichever method you like, essentially the process is still the same.
You need pumpkin puree and pumpkin spice. Then add in the vanilla extract and then the glorious coffee.
In the end, you get a pumpkin spice latte. However, I will warn against using too much pumpkin puree. Although using a lot of pumpkin makes sense as it is a PUMPKIN spice latte, I find that using too much makes your drink have this almost sour taste.
Try out this recipe. If you like it, then you have found a new recipe to make during fall! If not, you can still run to Starbucks and earn some more points.
Happy Fall everyone!
Pumpkin Spice Latte
-1/2 a tablespoon of pumpkin puree
-1 tsp of pumpkin spice
-1 tablespoon of maple syrup
-2 tablespoons of half and half or creamer of your choice
-2 tablespoons of milk
-your coffee of choice
Put the pumpkin puree in a pan with the pumpkin spice and cook it for 1 minute to get rid of the raw pumpkin flavor.
Add in the maple syrup and let it cook for about 30 seconds.
Add in the half and half or creamer and the milk and turn down the heat.
Let the mixture simmer for about 1 minute.
Brew your favorite coffee.
Take the pumpkin mixture and blend it to create a foamy texture.
Add it to your coffee and top it off with some pumpkin spice.
These were inspired by my commutes to LA, studying for the GRE, training for a suicide hotline, and working out my arms. Hope you enjoy!
These muffins are a little crunchy on top but soft on the bottom. They are totally healthy yet satisfy that sweet tooth at the same time. If you would like to amp them up a little more, you can sprinkle a little brown sugar on top before baking. However, I opted for no sugar this time.
Healthy Banana Oat Muffins (makes 12 muffins)
-1 tsp baking soda
-1 tsp baking powder
-1 tsp cinnamon
-1 cup of oats
-1 cup of flour
-3/4 of maple syrup
-4 tablespoons of coconut oil (not melted)
-2 ripe bananas
Preheat oven at 400 degrees F.
Mash the bananas in a bowl
Mix all of the ingredients together.
Sprinkle extra oats on top.
Place in the oven for 8 minutes.
At 8 minutes, lower the temperature to 350 degrees.
This orange rosemary olive oil cake sounds different but it is seriously an amazing combination. All of the components from the flavors to the texture complement each other so well that everyone in your family is sure to love it!
Flavors: I love the combination of citrus and herbs. There is a tasteful balance that is both sophisticated and delicious. However, finding the right balance for your aromatics can be tricky. Too much citrus can be detract from the sweetness in the dessert and make it unpleasant. On the other hand, too many herbs can be overwhelming and can create the feeling of having a perfume store in your mouth. Luckily, that’s not the case with this cake. In addition, the olive oil adds another dimension that is subtle yet interesting and palatable. The danger with using olive oil in a cake is that it can seem oily and just weird but, in the right proportions, it can definitely elevate the flavor factor of a cake.
If you would like to amp up the sophistication even further, try adding a little alcohol. In this particular recipe, I use Grand Marnier. Adding a tablespoon of the liqueur enhances the orange essence in the cake and creates depth in the flavor. Now I am not saying that booze = sophistication. I do believe that too much alcohol in your cake can ruin it and make it seem like a college party in the manifestation of a cake. Just keep it classy and your cake will be classy as well.
In terms of texture, this is a delicately spongy and moist cake. I used a combination of Greek yogurt and olive oil which allows the cake to be soft, moist, and not gritty. Also, the flour used is cake flour which gives a softer bite to the cake. However, the best part comes a couple days after when the cake is STILL moist. Yes, it stays soft and moist throughout the week. Now you don’t have to eat the whole cake at once although I don’t suggest that anyway.
All together, the flavors and texture make it a perfect treat for a tea party, after a meal, or for any occasion. I hope you enjoy the recipe and, again, please let me know what you think so I can improve the recipe and make more!
This recipe is the first installment of my dessert series where I will be concocting a variety of yummy treats. Stay tuned for more next week!
Orange Rosemary Olive Oil Cake
– 1 tablespoon of finely chopped rosemary
-2 tsp of vanilla extract
-2 tablespoons of Grand Marnier
-2 large eggs
-3 medium sized oranges
-3/4 cup of olive oil
-1 tsp of baking soda
-1/2 tsp of baking powder
-3/4 cup of Greek yogurt
-1 cup of granulated sugar
-1 1/2 cup of cake flour
-1/4 cup of powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
Squeeze the juice from the oranges. You can also use orange juice from the carton. Use a 3/4 cup of orange juice.
Combine the flour, baking soda, baking powder, and rosemary. Whisk together to break up any clumps.
In a separate bowl, mix together the Greek yogurt, orange juice, granulated sugar, and olive oil.
Crack in the eggs and whisk.
Add in the Grand Marnier and vanilla extract.
Combine the wet and dry ingredients and mix well.
Spray your cake pan with a non-stick spray and pour in your mixture.
Cover the cake with tin foil but do not allow the foil to touch the top of the cake. This will prevent burning.
Place in the oven and bake for 40 minutes or until a toothpick comes out clear.