Pumpkin Spice Latte

I had my first Starbucks pumpkin spice latte yesterday. To bad it was 90 degrees and didn't feel like fall at all!  I know I want more though.  So,  I went looking for one I can make at home.  I found this one that uses a Kcup. If you don't own a machine that uses them,  they make ground pumpkin spice coffee in the bags as well.

Make sure you check out the credit at the end!

Copycat Starbucks Pumpkin Spice Latte
Author: Amanda@AFewShortCuts.comPrep time: 5 minsTotal time: 5 mins
Ingredients
8oz cup of Green Mountain Pumpkin Spice Coffee
2 oz of International Delight Vanilla Caramel Creme (or other similar)
Whipped Cream
Pumpkin Pie Spice
Instructions
Brew your coffee in your keurig.
Add the creamer of your choice. I preferred the International Delight Vanilla Caramel Creme.
Top with Whipped Cream and sprinkle with a dash pumpkin pie spice.
Serve
Recipe by A Few Short Cuts at http://afewshortcuts.com/2013/09/copycat-starbucks-pumpkin-spice-latte/

Caramel Apple Cupcakes!

Time for more fall recipes!  The other day, on Monday date day, my hubs took me to DQ for lunch and we shared an Apple Pie Blizzard.  It was amazing!  I am going to have to figure out a home version. It got me thinking of fall and craving some caramel apples.  So I went through my recipe stash and found this.  The hardest part is peeling all those caramels, but so worth it.




Caramel Apple Cupcakes
Quick Cooking 2001




1pkg (18 1/4 oz) spice or carrot cake mix
2 cups chopped peeled tart apples
20 caramels (I like the Werther's)
3 TBSP milk
1 cup finely chopped pecans, toasted (chopped peanuts work too)
12 popsicle sticks (optional)




Prepare cake batter according to package directions, fold in apples. Fill 12 greased or paper-lined jumbo muffin cups 3/4 full.  Bake at 350 degrees for 20 minutes or until a toothpick comes our clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.  In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes.  Sprinkle with pecans/peanuts.  Insert a wooden stick into the center of each cupcake.




You can also omit the popsicle sticks and make regular sized cupcakes. 

I'm breaking the rules!

Since Saucy was breaking the rules this week already I thought I would share my pumpkin scone wish list recipe! We have some pumpkins growing in the garden and I hope they make it before the snow flies!

Pumpkin Scones

Makes 6 scones
Ingredients: 2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
1 egg
6 Tablespoons cold butter, cubed

For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half

For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

pinch ground ginger

pinch ground cloves

Directions: Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside. In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in. In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds. Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely. When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.