Stop paying too much for your pumpkin spice latte. I know it’s tasty and convenient to pick it up at Starbucks, but you can make it for less at home. It’s so easy! Try this pumpkin spice latte recipe and save on Starbucks!
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What tools do you need to make a pumpkin Spice Latte?
First brew strong coffee and warm the milk in a saucepan on the stovetop. Watch the milk closely, stirring nearly continuously. Do not allow it to boil.
Use the milk frother to froth the milk.
Pour the coffee into a 16 ounce cup. Add the pumpkin puree, maple syrup and pumpkin pie spice to the coffee and mix until well blended. Next, stir in the milk.
Top with whipped cream and a sprinkle of cinnamon. Enjoy!
More ways to save money
Brew your own coffee at home. Take it to work or school in a travel mug
This mini fruit pizza cookie recipe is fun for any occasion. It’s fun to get creative with fruit. The best part is they are so delicious you will not have to worry about leftovers. These cookies are tasty with any fruit toppings you choose.
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What tools do you need to make mini fruit pizza cookies?
Start by baking your sugar cookies. Use your favorite recipe, buy store bought sugar cookies, or use frozen sugar cookie dough.
Make the frosting:
Use a hand mixer to blend the cream cheese sugar and vanilla until smooth.
Prepare the fruit:
Wash, peel and slice the fruits you choose to use.
Assemble the pizzas
Frost the cookies, and top with fruit of your choice.
Halloween Fruit Pizza Cookie Ideas:
Mandarin Orange pumpkin cookies
Peel a mandarin orange, Slice it into three slices. Use the top and bottom to make the pumpkin cookies. Add a slice of honeydew for the stem.
I used the center slice to create the clown pumpkin pictured in the bottom right above. Just added eyeballs a blueberry nose and a strawberry mouth.
Spider web fruit pizza cookies
Pipe on frostingAdd grapes and blueberry
First pipe on the frosting in the shape of a spider web. I used a #4 tip. Next slice a black seedless grape in half and use one half for the body. Add a large blueberry for the head. Slice another grape for the legs. Add frosting eyes, topped with red gel.
Fruit Candy Corn Cookie
For the candy corn fruit pizza cookie I used thin slices of pineapple, cantaloupe and banana for the yellow bottom, orange middle and white top. Pictured on the tray above.
Fruit Eyeball Cookies
Eyeball collectionGross eyeball cookie
Stuff a blueberry inside the hole of a Lychee fruit, then add a candy eyeball if desired. Get creative, add eyeballs to any fruit you wish. I added them to sliced black grapes and kiwi above.
Ghost or Mummy Cookies
Banana ghost and strawberry creatureBanana mummy and honeydew ghost
To make a banana ghost, slice off the top 2 inches of the peeled banana. Slice the 2 inch piece lengthwise. Place the banana flat side down on the cookie. Add 2 drops of melted chocolate for the eyes and a larger drop for the mouth. Alternatively you could use mini chocolate chips for the eyes and a regular chocolate chip for the mouth.
To make the banana mummy, first make the ghost, then pipe on the frosting with a #4 tip.
To make the honeydew ghost, start with a thin slice of honeydew melon. Cut a section from the ring. Use a metal straw to make two eye holes and a mouth hole.
To make the strawberry creature, add some eye balls to the strawberry and cut some black grapes for antennae.
Apple Lips Fruit Pizza Cookies
Quartered apple with cut out for mouthApple mouth with strawberry tongue
To make the creepy apple lips, first quarter an apple. Use a paring knife to remove the remaining core and seeds, then carve out a mouth. Insert pumpkin seeds for the teeth. Add a slice of strawberry for the tongue.
Barfing Pumpkin Cookie
To make the barfing cantaloupe pumpkin cookie, start with a thin slice of cantaloupe. Use a small champagne glass to cut a circle. Cut eyes with a metal straw and carve out a mouth with a pairing knife. Next, add some frosting and a variety of small fruit scraps.
Patriotic Mini Fruit Pizza Cookies
These patriotic mini fruit pizza cookies are great for Fourth of July, Memorial Day, Labor Day, Flag Day, Veteran’s Day, or any other patriotic event.
Two make these patriotic fruit pizzas, simply add 4 small blueberries to the upper left corner, then add strawberry slices for the stripes.
More Great Party Snacks:
Check out these amazing appetizers for your next event:
Are you frustrated with runny homemade whipped cream? Do you just want to give up and buy store bought whipped cream? Don’t give up! Here is the secret to homemade whipped cream.
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What tools do you need to make homemade whipped cream?
Make sure you read the tips below before you start.
Place all of the ingredients into the chilled bowl of a stand mixer with a whisk attachment. Whip for approximately 3-4 minutes, stopping occasionally to scrape the sides of the bowl and check for peaks. Once the whipped cream forms peaks, stop whipping. Do not over whip.
What are the secrets to making the best whipped cream?
Chill the bowl
This trick alone will help you make the best homemade whipped cream. Just put the bowl of your stand mixer in the freezer for at least 30 minutes. Remove it right before adding your ingredients.
Use the right tools:
You can use a whisk or a hand held mixer with whisk attachments, but for best results use a stand mixer with a whisk attachment. If you insist on using a handheld mixer, use a chilled metal bowl. If you use an immersion blender with a whisk attachment, it is very easy to over mix, if you do you will end up with butter instead of whipped cream.
How do you store homemade whipped cream?
Homemade whipped cream is best used immediately, but it can be stored in the refrigerator for up to 24 hours in an airtight container. If you store it longer it may become soupy. If your whipped cream gets soupy, simply rewhip it. Just add the whipped cream to the chilled bowl of your stand mixer and use the whisk attachment to whip it for a minute or two. Do not over whip.
Cranberry sauce is a staple at any Thanksgiving dinner. It’s so easy to just open a can of either whole cranberry or jellied cranberry sauce. Why trouble yourself with one more thing to make? You may wonder until you try the best homemade cranberry sauce recipe. This recipe is quick and easy, and it can and should be made ahead. This way it will be no trouble on Thanksgiving, when you are busy with other food. Give it a try, your family and friends will love you for it!
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What tools do you need to make homemade cranberry sauce?
Sauce pan
Colander
silicone spatula
Ingredients:
20-24 ounces of fresh or defrosted frozen Cranberries
2 cups apple cider
1.5 cups sugar
1 teaspoon cinnamon
How to make homemade cranberry sauce
Start by rinsing the fresh or frozen cranberries.
Pour the apple cider into a sauce pan and bring to a boil.
Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved.
Then add the cranberries and cinnamon.
Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature.
Sauce ready to cool
It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.
20-24 ounces of fresh or defrosted frozen Cranberries
2 cups apple cider
1.5 cups sugar
1 teaspoon cinnamon
DIRECTION
Start by rinsing the fresh or frozen cranberries. Pour the apple cider into a sauce pan and bring to a boil. Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved. Then add the cranberries and cinnamon. Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature. It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.Â
This easy baked potato croquette recipe is sure to please any family. The croquettes are so easy to reheat for leftover sides. They pair nicely with any meat and potatoes meal. Baking the croquettes is healthier than frying them, don’t worry, the panko coating will still be crispy and delicious. Serve with a side of sour cream if desired.
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Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended.
Allow this mixture to cool slightly while you mix together the dry ingredients. In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.
Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.
Grease a 9×5 loaf pan and pour the batter in.
Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack. Slice and enjoy!
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Recipe By Kristin
Course: Dessert
Cusine:American
Difficulty:Easy
Servings
12 minutes
Preparing Time
15 minutes
Cooking Time
60 minutes
Calories
kcal
INGREDIENTS
1/2 cup melted butter
3/4 cup packed dark brown sugar
1/3 cup sugar
1.5 cups pumpkin puree
2 large eggs
1/2 sourdough discard
1.5 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
DIRECTION
Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended. Allow this mixture to cool slightly while you mix together the dry ingredients.<br>In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.<br>Grease a 9×5 loaf pan and pour the batter in. Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack.<br>
Why should you learn how to make your own pumpkin pie spice? Making your own seasonings can save you a lot of money. It can also save you a trip to the store if you need it for a recipe and don’t have any. You will most likely already have all of the ingredients in your spice cabinet. Pumpkin Pie spice is a perfect seasoning for pumpkin pie and other fabulous pumpkin deserts.
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What tools do you need to make pumpkin spice seasoning?
Mix all the ingredients in a bowl. Use a funnel to transfer the mixture into an empty 4 ounce jar. Cover and shake well. Make sure you also label your jar.
Best way to store homemade seasoning blends
Make sure you store all of your seasonings in an air tight container. away from heat and light. As long as they are kept cool and dry, they should maintain great flavor for at least 1 year.
What can you use pumpkin pie spice for?
You can use this pumpkin spice blend in any recipe that calls for pumpkin spice or pumpkin pie seasoning.
Pumpkin puree is so easy to make with a pie pumpkin or a Jack-o’-Lantern. This pumpkin puree recipe works for any type of pumpkin. The puree from pie pumpkins is thicker and best suited for baking. Jack-o’-Lantern puree is thinner and makes great soups and stews. Either pumpkin puree can be used for smoothies or smoothie bowls. Don’t ever waste your Fall or Halloween decor. Pumpkins are edible and delicious. The puree can also be frozen for year round use.
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Start with a Jack-o’-Lantern. It helps if you carve a sad face, because you need to slice him up and put him in the oven. Or you can use a pie pumpkin, the recipe is the same.
Note: If you are planning to make puree from your Jack-o’-Lantern, I recommend carving your pumpkin on Halloween. Set him on your porch for only a few hours while you welcome your trick-or-treaters, them bring him inside and rinse him off inside and out before baking. If you want to light him up, use battery operated lights rather than a candle, so you don’t have wax to clean up.
Slice your pumpkin in half, or into manageable pieces that will fit on your pan and in your oven. Remove the seeds and guts, if you have not done so already. Use a silicone brush to coat the inside with canola oil, alternatively you can spray the inside with oil.
Place your pumpkin cut side down on a sheet pan.
This is much easier with a pie pumpkin. I even had room for some white acorn squash.
Preheat the oven to 400 degrees F and bake for 30-60 minutes depending on the size of your pumpkin. A small pie pumpkin may only take 30 minutes, but a large Jack-o- Lantern may take up to 60 minutes. You will know it is ready when the flesh is soft and breaks apart easily when poked with a fork.
Allow the pumpkin to cool for 10-15 minutes or until you can handle it. Remove the flesh from the skin. With a pie pumpkin, it’s easy to use a spoon to scoop out the flesh. With a large pumpkin, it’s easier to slice it into strips and remove the skin with a knife. Discard the skin.
Place the flesh in a blender and process it until smooth. Alternatively, you can place it in a bowl and use an immersion blender.
Jack-o’-Lantern pureePie pumpkin puree
Use the Jack-o’-Lantern puree to make your favorite pumpkin soup. Use the Pie pumpkin puree in your favorite pumpkin pie, pumpkin bread or other desserts.
Sourdough discard bread is so easy! This sourdough discard cinnamon raisin bread is perfect for the busy sourdough baker. It still has the benefits of sourdough, but with the added yeast, it is so quick and easy. You could make it every weekend.
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What tools do you need to make Sourdough Discard Cinnamon Raisin Bread?
115 grams sourdough discard, fresh or from the refrigerator
240 grams all-purpose flour
120 grams bread flour
150 grams whole wheat flour
9 grams kosher or sea salt
28 grams canola oil
Filling:
1 egg
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons all-purpose flour
1/4 cup granulated sugar
2/3 cup raisins
How to make Sourdough Discard Cinnamon Raisin Bread
Prepare the dough
Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.
Yeast mixed with warm water and honeyActivated yeast mixture
Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.
Turn the dough out onto a floured surface, knead the dough for a few minutes sprinkling flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.
Dough ready to riseDough doubled in size
Add the filling
While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.
Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20×6 inch rectangle.
Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)
Sprinkle on the cinnamon sugar mixture, then the raisins.
add the cinnamon sugar mixtureAdd the raisins
Prepare for baking
Roll your dough toward the clean edge.
Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan.
Allow it to rise until it is approximately 1 inch above the top of the pan.
Score the top in four diagonal slits 1/2 inch deep.
Baking
Preheat oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.
Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.
115 grams sourdough discard, fresh or from the refrigerator
240 grams all-purpose flour
120 grams bread flour
150 grams whole wheat flour
9 grams kosher or sea salt
28 grams canola oil
1 egg
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons all-purpose flour
1/4 cup granulated sugar
2/3 cup raisins
DIRECTION
Prepare the dough
Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients. Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky. Turn the dough out onto a floured surface, knead the dough for a few minutes, sprinkle flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.
Add the filling
While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well. Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20 x 6 inch rectangle. Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.) Sprinkle on the cinnamon sugar mixture, then the raisins.
Prepare for baking
Roll your dough toward the clean edge. Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan. Allow it to rise until it is approximately 1 inch above the top of the pan. Score the top in four diagonal slits 1/2 inch deep.
Baking
Preheat the oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F. Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.
Mashed potato squash, aka: white acorn squash, is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.
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Where can you find mashed potato squash?
Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.
Preheat the oven to 375 degrees F.<br>Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>
NOTES
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