A little bit of pumpkin

I'm loving the wee bit of fall crispness in the air lately.  And even though I adore summer, I must confess that autumn holds its own special place in my heart.

A few of the things I love most about autumn are tiny little pumpkins, and (of course) pumpkin spice lattes.  So when I spied this recipe for homemade pumpkin spice lattes I knew I needed to try it.  Turns out it's pretty good - a bit sludgy at the bottom - but tasty none the less.

Pumpkin Spice Latte

2 cups milk
1 cup espresso or double brewed coffee
4 T canned pumpkin
2 T sugar (or sugar substitute)
1 T vanilla extract
1/2 t cinnamon (plus more for garnish)
1/4 t nutmeg
1/4 t ginger
1/8 t cardamom
optional: whipped cream for garnish
note: you can substitute all the spices for similar amount of pumpkin pie spice (I use a. lot. of spices so adjust to taste)
serves 2-4

via here

p.s.  Do you like my new funky chicken dishtowel?  I was such a happy girl to pick it up for a quarter at a yard sale yesterday!  Ahh, it's the little things right?

Friday's Letter

Dear Mr. Veen:  sorry if I gave you a heart attack when I fell flat on my face last night during our jog.  I now have new empathy for little children who fall and skin up their hands and knees = ouchie!  Dear Rain:  there is something very comforting and cozy about hearing you against the windows and skylights.  I must be a true Oregonian.  Dear Self:  YOU DID IT!  Officially you are a graduate student!! WHOOP, WHOOP!!  Dear Avett Brothers:  thank you for summing up in lyrics some of the feelings I have about being right here, right now. Inspiration found at .57.   Dear Peppermint Mocha creamer:  I love you.  That's all.  And last to Mr. Veen:  thank you for being my biggest fan and encouraging me along the way.  I love you WAY more than Peppermint Mocha creamer.

HAPPY FRIDAY!

Fridays Letter

Dear Mr. Veen:  thanks to you I am now hooked on the show Parks and Rec.  Bonus points to anyone who can guess which characters on the show are my favorites.  Dear Rachael Austin:  it was a special treat receiving your print in the mail this week - love it!  Dear Church Street:  you MUST be one of the most beautiful streets in our humble little city this time of year.  I feel lucky to live here.  Dear Biebs:  thank you for bringing me good tidings of great joy with your new cd.  Dear Video:  anyone who doubts the mystery of creation needs to watch you.  That's all.  And last to Mr. Veen:  I have 3 words for you:  THREE DAY WEEKEND!


Murmuration from Sophie Windsor Clive on Vimeo.

Wordless Wednesday: Fall on my street...



Fridays Letter

Dear Mr. Veen:  there is something undeniably magical about racing kiddie sized tractors through a field with you.   I love being goofy together!  Dear Grandma with the bun:  not only did you save my morning yesterday by rocking babies, but you also inspired me with your sweet and giving spirit.  Thank you.  Dear Thursday:  you included the following - a) locking my keys in the car b)  a nose bleed that lasted 30 minutes while at work c) dead car battery d)  wonderful news via email or  e) all of the above.  Dear Biebs:  the Christmas spirit is slowly filling my heart especially after seeing your latest video.  I heart you.  And last to Mr. Veen:  want to see who's better at getting out pumpkin guts tonight?  It's a date!

Wordess Wednesday: Pumpkin Patch 2011





Friday's Letter

Dear Mr. Veen:  I know it sounds cliche but you really are my best friend - I like you a lot.  Dear Fall:  there is something almost magical and other worldly about your crisp cool air and sunshine.  You are a favorite of mine.  Dear Jake:  I adore receiving your phone messages on the days I work letting me know you've made it home - could you be any cuter?  Dear Kids:  You guys are so awesome and are rocking it with the new routine.  I am one proud mama.  Dear Song:  The other day when you came on the radio the timing was perfect.  Help with being resilient in the form of encouraging music is always welcome.   And last to Mr. Veen:  It's Friday!  Looking forward to sleeping in at least until the sun comes up tomorrow!

For the love of pumpkin

It is Monday which means a couple things:  grocery shopping and baking!  We have had the most glorious fall here in Oregon and the colors on church street have not disappointed this year.  All this golden goodness has got me in the mood for some more pumpkin!  Pumpkin spice lattes are my favorite of the holiday drinks that come around - although in my opinion they make them a bit too sweet (just one pump of syrup for me), still one sip and I know cool weather and Christmas are in my near future.

Hmmm - picking up one of these might just make grocery shopping enjoyable.;)

Later this afternoon I plan on using up that lonely little jar of pumpkin sitting in my cupboard on some pumpkin spice muffins.  Since I always like to try something new I found this recipie and it looks promising.  

RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

So here's to the last of those golden, pumpkiny fall days!  Grab your pumpkin treat of choice and enjoy the now....

Wordless Wednesday: where my feet take me....

Butternut Squash Soup

Happy Monday morning!  It was sooo nice to get an extra hour of sleep this weekend and also wonderful to be able to SEE during my jog this morning.  Adding to my general state of well being is the fact that for the first time in 2 1/2 months we didn't have soccer games on Saturday!  Yes - I feel some level of sanity returning to this fried mama.
Last week I was craving butternut squash soup.  I'd made it in the past but never had a recipe "stick" until now.  I think a couple things made this soup extra yummy:  roasting the squash before adding it to the broth mixture and CREAM CHEESE!  I mean, you add cream cheese to pretty much anything and it has to be good right?  Right.

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Directions

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Wordless Wednesday: I heart fall.....