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Lynsey Lou's

Enjoying Life One Bite at a Time!

Pumpkin

Pumpkin Spice Muffins with Cream Cheese Frosting

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I’m ashamed to say it’s been months, maybe even a year since I’ve developed a new muffin recipe.  I’m not quite sure what happened, but I have definitely been slacking in the muffin department.  And the pumpkin department.  I mean it’s mid November and this is the first pumpkin recipe I’ve shared.  Can you say slacker???  Well…

…Until now.

I guess it’s true a what they say, good things come to those who wait.  Because, let me tell you something.   These muffins are nothing short of pumpkin amazingness.

These come together so quickly,  no mixer or special equipment required.  Simply mix the wet ingredients,  then the dry then combine the two and that’s it.  You can stop there and end up with a completely delicious muffin, but you know me, I had to take it a step further.

I added a sprinkle of cinnamon sugar on the tops of theuffins before baking.  This added another hint of cunning as well as a lightly crunchy top.

Because you can never have enough sugar!  And, because calories are non-existent this time of year!  Ha

To make it a truly indulgent breakfast treat you could top these delicious pillows of pumpkin goodness with a dollop of cream cheese frosting.  Making these little muffins perfect for breakfast, brunch or even dessert.

This is one recipe that truly covers all the bases!

Pumpkin Spice Muffins with Cream Cheese Frosting

Ingredients:


1 3/4 Cup flour
1 1/4 Tsp baking soda
1/2 Tsp salt
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 Tsp cinnamon
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1 Stick (8 tablespoons) unsalted butter*
2 Large eggs
1 (15 oz) Can pumpkin puree (not pumpkin pie filling)

For the cinnamon sugar topping-
2 Tbsp sugar in the raw
3/4 Tsp cinnamon
Pinch ground cloves

For the frosting-
1/4 Cup unsalted butter, room temperature
4 Oz cream cheese, room temperature
3/4 Cup powdered sugar
Pinch salt

Directions:


Preheat oven to 350.  Spray a mini muffin tin (or regular sized tin) with non-stick cooking spray and set aside.

Combine flour, baking soda, salt, both sugars, cinnamon, cloves, and nutmeg and whisk to combine.  Slice 4 tablespoons of butter and add to the dry ingredients, using two knives or a pastry cutter cut in the butter until small balls of dough start to form.

Place the butter in a microwave safe bowl and place in the microwave a few seconds to melt.  Add the pumpkin and eggs to the melted butter and mix to combine.  Pour into the dry ingredients and stir until incorporated.

Fill each muffin cavity 2/3 full.  Sprinkle with cinnamon sugar and bake for 15 minutes.  If using a large muffin tin bake for 20-25 minutes.

Remove from oven, run a knife around the edge of each muffin and transfer to a cooling rack to allow to cool completely.

For frosting-
Combine butter and cream cheese in a medium bowl and beat until smooth.  Add the powdered sugar and salt and beat until combine.

Frost cooled muffins, or place frosting in a bowl and serve along side muffins.*

*If you don’t have unsalted butter, you may use salted just omit the salt called for in the recipe.
*If serving the muffins the next day, wait until serving to frost.

Recipe source: A Lynsey Original

Pumpkin Pie with Pecan Praline Topping

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Starting about mid September, pumpkin fans begin to rejoice.  It’s pumpkin time and the pumpkin recipes begin to flow.  From the middle of September to the end of December we see a plethora of pumpkin recipes flood the internet.  And to be honest, I’m one of those people that can’t get enough of the orange stuff.

While my dad’s pecan pie will always be the number one holiday pie in my life, pumpkin pie has quickly earned it’s place in the number 2 spot.  I’ve tried various pumpkin pie recipes over the years.  From the basic pumpkin pie topped with a dollop of whipped cream, to renditions that include chocolate chips, a variation that is a combination of cheesecake and pumpkin pie layered on one another; they have all been good.

But this year, I think I found the pumpkin pie recipe.  The one that’s a showstopper, not only in taste but appearance too.  A pumpkin pie that’s full of all that amazing spice we expect, a creamy, rich filling that is sweetened by granulated sugar, as well as, brown sugar that gives it that caramel-y undertone.

Now folks, we could stop there and have an amazing pie.  But why stop, when it could be extraordinary?  That amazing filling is poured in a buttery, flaky pie crust and baked to the perfect doneness.  Once the pie has cooled it’s then given another layer of flavor.  A topping.

This isn’t just any topping.  It’s a rich, buttery, and caramel-like topping that is beautifully golden.  That mixture envelopes chopped pecans, which gives it a slightly rustic look, as well as, fresh cranberries.  These cranberries, even when coated in the praline sauce give the pie a pop of color.  This sauce.  Oh boy, this sauce.  It took all the willpower I had not to take a spoon, sit down and devour it straight from the pan.  It is amazing.  This is the stuff dreams are made of.  I had to put it in the corner and literally walk away until the pie was ready, otherwise there wouldn’t have been any topping for it.

But, since I practiced that self control, the pie was able to get topped with the most incredible sauce I’ve ever put in my mouth.  It’s buttery, nutty, all with a hint of vanilla.  It’s given a little extra texture not only from the pecans, but from the fresh cranberries.  This is that dessert that you want to hold all for yourself so you can enjoy a slice with your cup of coffee everyday of the week.  But, you then have guilt so you decide to share!

So folks, it’s still pumpkin season and there’s still plenty of events coming up which are the perfect excuse to try this pie.  This may just be your signature dessert for years to come!

Pumpkin Pie with Pecan Praline Topping

Ingredients:


1 Pie crust, homemade or storebought

For the filling-
2 cans pumpkin puree
1/2 Cup light brown sugar, packed
1/4 Cup granulated sugar
4 Tsp pumpkin pie spice
1/4 Tsp salt
1 1/2 Cups cold heavy cream
2 Large eggs, lightly beaten
1 Tsp vanilla extract

For the topping-
1/2 Cup light brown sugar, packed
6 Tbsp unsalted butter
3 Tsp heavy cream
1/4 Tsp salt
1 Tsp vanilla extract
3/4 Cup coarsely chopped pecans
1/2 Cup fresh chopped cranberries. optional

Directions:


Roll pie crust, place in a pie plate, trim excess crust, crimp the edges and place in the refrigerator for at least 30 minutes or up to 3 hours.

When ready to make the filling, preheat oven to 425.

For the filling-
Place pumpkin puree, sugars, pumpkin pie spice and salt in a medium saucepan and place over medium heat.  Cook the mixture until it begins to bubble, stirring frequently.  Cook mixture for 5-7 minutes, continuing to stir frequently.  The mixture will become fragrant and begin to thicken slightly as some of the water in the pumpkin cooks off.

Remove the mixture from heat and transfer to a medium bowl.  Add heavy cream and stir to combine. Add eggs and vanilla and whisk until thoroughly combined.  Transfer mixture to prepared crust and place in the preheated oven for 15 minutes.  After 15 minutes, reduce heat to 350 and cook for 40-50 minutes, until the pie no longer jiggles in the center.

For the topping-
Meanwhile, combine brown sugar, butter, cream and salt in a medium saucepan and place over medium-low heat.  Bring the mixture to a simmer for 3 to 5 minutes.  Remove from heat and stir in vanilla, pecans and cranberries, if desired.  Allow the mixture to rest until pie is removed from oven and allowed to cool for about 30 minutes.  The pie may settle and deflate while cooling.

Pour the praline topping over the pie.  If the topping isn’t pourable, return to heat or place in microwave (in a microwave safe dish) and heat for about 30 seconds.  Leave the topping in the center, or spread into an even layer.  The topping will thicken as it cools.  Allow pie to cool completely before serving.

Recipe source: Joy the Baker, via Better Homes and Gardens

Pumpkin Pie Milkshake {Boozy or Non-boozy}

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By now I’m pretty sure you’ve all got your menus planned and preparations are taking place in order to prepared for the big Thanksgiving meal.  So, I’m not going to talk to you about some recipe that you MUST make and place on your Thanksgiving table.  No, that’s not what I want to talk about. Instead, I want to talk about the day after Thanksgiving.

No, not black Friday.  Although, technically the day after Thanksgiving is black Friday, that’s not where I’m going with this.  I want to talk to you about the day after and all that food you have leftover.  I know, you can eat that Thanksgiving meal once, maybe twice after that actual big meal is actually consumed but after that it’s time to get creative.

So, I want to focus on desserts today.  On Friday, you’ll be looking at a counter full of half eaten pies, cakes and cookies.  What to do, oh what to do.

Well, I have a solution for you.  Pumpkin pie milkshake.  It’s so easy, so quick and oh-so-good!  Now, I’m not trying to tell you how to make a basic milk shake.  I know you are all capable of putting milk and ice cream in that blender and turning it on.  I want to tell you how to jazz that milkshake up a bit.

Here ya go.  Cut a slice of that pumpkin pie that’s staring you in the face, put it in the blender along with a few scoops of ice cream, milk, some bourbon if you dare and blend that puppy up.  Pour it in a cup that’s rimmed with graham cracker crumbs and coated with caramel and enjoy.

This, my friends, is the best pumpkin pie you’ll ever drink.  It’s a thick, rich milkshake that allows the pumpkin pie to shine.  It’s got bits of graham cracker crumbs floating throughout and has the warm spices you love about pumpkin pie.  To make it an adult beverage, simple add a few gluggs of bourbon, sit back and unwind after all that hard work!

Pumpkin Pie Milkshake

Ingredients:


1 Small slice pumpkin pie
1 Cup vanilla ice cream
1/2 Cup milk
2 Tbsp bourbon
1/4 Tsp cinnamon
Pinch salt
Caramel, for topping
Whipped cream, for topping
Graham cracker crumbs, for garnish and to rim the cup

Directions:


Place pumpkin pie, ice cream, milk, cinnamon and salt in a blender.  Blend until smooth.

Meanwhile, dip glass into a bowl of caramel sauce then dip into a bowl of crushed graham cracker crumbs.  Drizzle caramel sauce down the insides of the glass.  Pour the milkshake into the prepared glass.  Top with whipped cream, graham crackers and cinnamon, if desired.  Serve immediately.

Recipe source: A Lynsey Original

Pumpkin Cheesecake Smoothie

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Do you have those moments when you want to step out and try something new.  Something from a different cuisine, a new recipe, a new ingredient; something you’ve never had before and possibly aren’t very comfortable with?  I have those moments quite often, Spencer would say I push the boundaries from time to time.  But about 95% of the time we’re both glad I stepped outside my comfort zone.

This was one of those times I really wanted to take that step.  Why, you ask?  Well, for this month’s secret recipe club assignment I was give a blog that will take your taste buds all around the world.  Tara’s Multicultural Table definitely lives up to the name, it’s packed with amazing recipes from all over and they all sound incredible.  From her beautifully fluffy Brusselse Wafles, Hortobagy Palacsinta (Hungarian stuffed crepes), caramelle (pasta stuffed with sweet potato) and cioccolata calda (Italian hot chocolate with orange whipped cream)…and that’s just a glimpse into what she has to offer.  All of her recipes look so good, so be sure to head over there and check them all out!

I jumped from one recipe to the other and then I came across it.  It.  A smoothie, which you all know is one of my favorite things ever.  But not just any smoothie, a pumpkin cheesecake smoothie!  What, are you kidding me?  When I read the title, it’s like the clouds opened up and the sun was shining down on me!

My search was over and I knew I had to make this smoothie, and now.  So, unfortunately I didn’t step out of my little comfort zone and try something new.  But, I did however, discover a new and current favorite breakfast smoothie!

Folks, this smoothie is incredible.  It’s thick, rich, creamy, full of pumpkin pie flavor and topped with a sprinkle of graham crackers.  In the words for Tara’s husband, it’s like drinking a slice of pumpkin pie!

We’re quickly embarking on turkey day.  Yes, t-minus 4 days and counting!  Anyway, we’re days away from the big day and I know there’s planning, prepping and baking going on right now.  I guarantee pumpkin pies are definitely in the works.  So, when getting that puree ready for those pies, reserve a scoop to make this incredible smoothie.  It’s a way to get your pie fix a few days ahead of time…without all the guilt.

Pumpkin Cheesecake Smoothie

Ingredients:


3/4 Cup milk
1/4 Cup pumpkin puree, frozen or refrigerated
1 Small ripe frozen banana, chopped
1/4 Cup quick oats
1/4 Greek yogurt
1 Oz cream cheese
2-3 Tbsp honey
1/2 Tsp pumpkin pie spice
1/8 Tsp cinnamon
Graham crackers, for topping, optional
Whipped cream, for topping, optional.

Directions:


Combine milk, pumpkin, banana, oats, yogurt, cream cheese and spices in a blender.  Blend until smooth.  Transfer to a cup, top with graham crackers and whipped if desired and serve.

Recipe source: barely adapted Tara’s Multicultural Table

Pumpkin Spice Oreo Iced Hot Chocolate

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If you’re like me when you go to the grocery store you meander down the seasonal isle to see all those delicious foods and treats.  I check the isle to see if any of my old favorites are available, all the while checking out all the new goods to see if any are calling my name.

Also, if you’re like me, then you take notice of what new and great creation Oreo has piled on those shelves.  Birthday cake, tried it.  Mint Oreos, tried it and my little guy devoured the rest.  Then there’s all those I haven’t even gotten a chance to try; root beer, berry creme, cookie dough, Reese’s, just to name a few.  I mean, Oreo has really expanded their brand.

When the different seasons roll around, it’s not just Oreos with those brightly colored cremes that line the shelves, it’s also various flavors that join the mix.  So, when fall rolled around and I browsed the cookie isle you can guess what caught my eye.  Pumpkin Spice Oreos.  It didn’t take long for those puppies to find a place in my cart.

It took even less time for my little helper to spot the package of milk’s favorite cookie and begin to persistently ask if he could have one.  As soon as we got to the car I caved in, not because his persistence paid off but because I was just as eager as he was to try these babies out.

While I could have sat and devoured the entire package in one sitting, I didn’t.  Promise.  I had plans for these, one was to make sure they lasted more than a day!  The next thing was to a pumpkin flavored drink.  Then it came to me, make a pumpkin spice iced hot chocolate.  But, instead of pumpkin puree use those delicious Oreos.

Folks this drink is so dangerous.  I mean, dangerous in the fact that they are so easy to make and that it can be sucked down in no time making you want to go back for me.  The first time I made these they were gone in literally less than 5 minutes and I was quickly handed the cups with the request for more.

So, the proof is in the pudding…or in this case, the empty cups.  These are a must make.  They are chocolaty, creamy, with hints of pumpkin and cookie pieces in every sip.  So what are you waiting for?  Go to the store now.  Literally now, and buy a pack or 5 of Pumpkin Spice Oreos.  Go, buy, and come home and make this immediately!

Pumpkin Spice Iced Hot Chocolate

Ingredients:

1/2 Cup milk
1/2 Cup heavy cream
3/4 -1 Cups crushed ice
1 Package hot cocoa mix
2 Tbsp Nesquick
2 Tbsp mini chocolate chips
3 Pumpkin Spice Oreos, roughly chopped, plus more for garnish

Directions:


Place milk, heavy cream, ice, cocoa mix, Nesquick, chocolate chips and Oreos in a blender.  Turn blender on and mix until the mixture is smooth and no chunks of ice remain.  Add more ice, if desired or needed.

Pour into two glasses.  Top with whipped cream, if desired.  Garnish with an Oreo, if desired.

Recipe Source: A Lynsey Original

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

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The holidays are here!  Halloween is just a warm-up for the food and indulgences we are about to consume for the next two months.  I love the holidays; the friends, family, and the amazing food.  The food that everyone dreams of for 9 months out of the year.  I would say 10 but everyone is recovering in January from all the turkey, dressing, sweet potatoes and sweets that they ate over the last two months.

But, now it’s November and it’s time to bring on the food.  Turkey, dressing, cranberry sauce and the desserts.  Pies, cakes, and cheesecakes, just to name a few.  I think I look forward to the main course as much as I look forward to all the desserts, both classic and new.  

I love trying new desserts to present at Thanksgiving, and I’m so grateful my family allows me to practice my passion by leaving my options open to make new desserts to grace the Thanksgiving table. This is an honor I don’t take lightly.  I spend months reading, researching, pinning and even writing recipes.

I love the recipes that are labors of love just as much as those recipes that take minutes to assemble.  But, I know there are many out there that don’t share my love for being in the kitchen and well, there are instances when we just don’t have time to fire up the oven and bake something.  In those instances we need quick, and the quicker the prep time the better.

Typically when I think quick, cheesecake is not the first thing that comes to mind.  Until now.  I have a no-bake pumpkin cheesecake that is just as rich, creamy and silky as any baked cheesecake.  These, however do differ a bit.  They have an extra ingredient that really takes it over the top, dulce de leche. That rich, creamy caramel takes these little beauties to a whole new level.

These cheesecakes are light, creamy and almost have the texture of a mousse.  They are comprised of pumpkin, cream cheese, a few spices, dulce de leche, then whipped cream is folded in to give it that light airy texture.  They are then spooned into flaky fillo shells with a small scoop of dulce de leche.  To finish them off they are topped with another layer of the creamy caramel, a dollop of whipped cream and a sprinkle of cinnamon.

These are just as impressive as any other dessert on the dessert table.  But they are also ideal for a quick dessert for entertaining any unexpected guests that appear during this holiday season.  So let the celebrations begin!

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

Ingredients:


1 Package mini fillo shells
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
2 Tbsp pumpkin puree
1/8 Tsp pumpkin pie spice
1/8 Tsp cinnamon, plus more for garnish
3 Tbsp powdered sugar
11/2 Tbsp dulce de leche, store bought or homemade, plus more for assembling
1/4 Cup whipped cream, plus more for topping

Directions:


Place cream cheese in a medium bowl, beat on medium until creamy.  Add pumpkin and beat until incorporated.  Add pumpkin pie spice, cinnamon, powdered sugar, and dulce de leche and mix to incorporate.  Add whipped cream and fold to combine.

Place 1/4 teaspoon of dulce de leche in the bottom of each shell.  Spoon a tablespoon of the pumpkin filling in each shell, drizzle with additional dulce de leche, whipped cream and cinnamon.  Place in refrigerator and chill until ready to serve.

Recipe source: A Lynsey Original

Pumpkin Cream Cheese Crescents with Maple Glaze

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I’m a sucker for breakfast pastries.  Anytime I go into a bakery or coffee shop, my first stop is the breakfast pastries.  The first thing that lures me in is the look.  They are like little works of art, lining a shelf for decoration.  Then I start looking at all the fillings and toppings and instantly want one of everything.

But, while I could take one of everything, there is one pastry in particular that I have a weakness for.  The simple, yet amazing cream cheese danish.  I’m not sure what it is about it, but I’m a sucker for fluffy, flaky pastries that are filled with that tangy cream cheese filling.  If I see one of those in the case, it’s done.  There’s no question what I’m walking out with.

During the fall, it’s no news to you, I love pumpkin.  When the weather starts cooling off I start counting down the days until it’s actual okay to break out the pumpkin.  Once that time finally rolls around, the pumpkin fest begins.

I’ve decided to combine two of my passions to make an amazing, but incredibly simple breakfast treat.  Pumpkin cream cheese crescent rolls with maple glaze.  Folks, this is what breakfast dreams are made of.

Pumpkin and all the spices that go with it combined with tangy, smooth cream cheese.  All the flavors that scream fall are rolled up in those ever so addicting, buttery, flaky crescent rolls and baked to golden perfection.  If that doesn’t sound enticing enough, it’s then drizzled with a maple cream cheese glaze.

These crescents are so easy to make and ready to eat in about 25 minutes.  They are ideal for quick breakfasts during the week, but perfect for indulgent breakfasts on the weekends or when entertaining guests.  Aside from breakfast, these crescents would be great at brunch or even for snacks for the kids after school.  So, take a minute for yourself and indulge in all the wonderful, warm flavors of fall with these pumpkin cream cheese crescents.

Pumpkin Cream Cheese Crescents with Maple Glaze

Ingredients:


For the rolls-
1 Package crescent rolls
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1 1/2 Tbsp pumpkin puree
1/4 Cup +2 Tbsp powdered sugar (plus more to thicken, if needed)
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon

For the glaze-
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1/4 Cup powdered sugar
Pinch cinnamon
2 Tbsp maple syrup
1-3 Tbsp milk, if needed

Directions:


For the rolls-
Preheat oven to 350.

Place cream cheese in a medium bowl and beat on medium until creamy.  Add pumpkin and mix to incorporate.  Add the powdered sugar, cinnamon, and pumpkin pie spice in the bowl with the pumpkin mixture and mix to combine.  If the mixture is a little too runny, add a little more powdered sugar, one tablespoon at at time, and mix until slightly thickened.  You want the batter to be creamy, but not runny.

Open crescents, unroll and separate.  Spoon a tablespoon of batter on the bottom part of each crescent, fold over and gently press to seal, then continue rolling and place on a greased baking sheet.  Continue process with remaining batter and rolls.  Place in oven and bake according to package directions, maybe adding an additional minute or 2.  Remove from oven and allow to cool for about 5 minutes.

Meanwhile, make the glaze.  Place cream cheese in a medium bowl and beat on medium until creamy.  Add the powdered sugar, cinnamon and maple syrup (1 tablespoon at a time) and mix to combine.  If mixture is too thick, add the remaining tablespoon of syrup.  If the mixture can’t be easily drizzled add milk, 1 tablespoon at a time until desired consistency is achieved.  Drizzle the glaze over the warm rolls and serve immediately.

Recipe source: A Lynsey Original

Pumpkin Spice White Hot Chocolate

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It’s officially fall-like weather here and I couldn’t be more excited.  Bring on the jackets, comfort food and cozy beverages.

To me there’s nothing better than sipping on a warm cup of coffee in the mornings or relaxing with a cup of warm hot chocolate in the afternoon or evenings.  Hot chocolate has always been one of my favorite fall and winter time beverages.  There’s just something about having a cup full of steaming, smooth and rich hot chocolate that makes me feel so happy.

Over the past few years, I’ve ventured out and started trying different variations of hot chocolate. Mexican hot chocolate.  White hot chocolate. And even white chocolate in my pumpkin lattes. Craziness right?

Since I am beyond addicted to my white chocolate pumpkin spice lattes, I wanted to try omitting the coffee and whipping up a simple cup of pumpkin spice white hot chocolate.
All I can say is, what took so long?  Why in the world did I wait so long to act on my idea.  This stuff is amazing.  If you like pumpkin and have a weakness for white chocolate then you must try this drink.

It really is like sipping on pumpkin pie.  This drink has become an instant favorite in my house, my little guy asks for a mug of this almost every single day.  It’s creamy and smooth, the perfect ratio of pumpkin to white chocolate, and the perfect amount of warmth from all the spices.

This pumpkin spice white hot chocolate will become an instant favorite in your house this fall and winter.  It will be your families go to drink to warm them up!

Pumpkin Spice White Hot Chocolate

Ingredients:


1 Cup milk
1/2 Cup heavy cream
1/4 Cup +2 Tbsp pumpkin puree
1/4 Tsp cinnamon
1/2 Tsp pumpkin pie spice
Pinch of cloves
1/4 Tsp vanilla
2 Oz white chocolate, roughly chopped, reserve a little for garnish

Directions:


Combine milk, cream, pumpkin, and spices in a small saucepan. Place over medium-low heat until it comes to a simmer, being sure to stir the entire time.  Remove from heat and whisk in vanilla and white chocolate until completely combined and chocolate has melted.

Pour into two mugs.  Right before serving top with marshmallows or whipped cream and sprinkle with additional cinnamon or pumpkin pie spice.

Recipe source: A Lynsey Original

SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

White Chocolate Pumpkin Spice Latte

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Ahh, pumpkin. The season I look forward to the entire year.  Yes, pumpkin is a season in and of itself, I am a firm believer!  I love pumpkin everything, but what I look forward the most are the lattes.  The warm frothy, pumpkin spice drink that dreams are made of.

I can’t count how many I had last year, and frankly I don’t even want to think about it.  I can say it’s probably way more than I’d ever care to admit.  But, enough about that.  During my pumpkin binge last year, I discovered yet an another amazing addition to my pumpkin latte.  White chocolate.

Yes, as if the delicious pumpkin latte couldn’t get any better, the addition of white chocolate takes it over the top.  The  pumpkin, warm spices and brown sugar pair so well with the creamy, sweet white chocolate.

But, before now I always depended on the coffeehouse to provide me with my much desired pumpkin latte.  Since I started staying home with my little guy, I don’t get out and about as much and I didn’t want to depend on the coffeehouse provide me with my beloved latte.


So, when the time came for me to have my first pumpkin latte of the season I didn’t hop in the car, drive through and place my order.  That’s right, I decided to make my kitchen my very own coffee house.

Making this latte is so much easier than you might think.  With a few simple ingredients, your microwave and some hot coffee you’ve got your very own latte at home.  For half the price.

I combined pumpkin puree with milk, cream, spices, brown sugar, white chocolate and vanilla and heated until the chocolate was melted and the milk was frothy.  Then I took a dark brewed coffee and combined it with the pumpkin mixture.  To really give it that coffeehouse look, I topped it with whipped cream and some freshly ground nutmeg.

Now you can prepare your favorite fall beverage in your own kitchen.  So what are you waiting for?  Be your own barista, make your coffee and enjoy on your back porch while enjoying the crisp fall air.

And…happy pumpkin season!  I’ve had my first latte…plus some…so it’s officially pumpkin season!

White Chocolate Pumpkin Lattes

Ingredients:


1/4 Cup milk
1/4 Cup half and half
1 1/4 Tbsp canned pumpkin puree
3/4 Tsp brown sugar
2 Tbsp white chocolate chips, or white baking chocolate finely chopped
1/4 Tsp pumpkin pie spice
1/8 Tsp roasted Siagon cinnamon
1 Tsp vanilla extract
1 Cup strong brewed hot coffee
Whipped cream, for topping
Ground nutmeg, for topping

Directions:


In a microwave safe dish combine milk, pumpkin puree, brown sugar, white chocolate, vanilla, pumpkin pie spice and cinnamon and stir to combine.  Place in microwave and heat for 1-2 minutes, stirring after each 30 second period.  Remove the mixture once the milk is frothy.  Stir once more.

Pour the mixture into a large coffee mug and top with hot coffee.  Stir, adjust sweetener and cream if needed.  Top with whipped cream and ground nutmeg.

Recipe source: A Lynsey Original

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