As with the autumn spice latte, the pumpkin spice latte is one of my favorite seasonal drinks. I could put pumpkin in just about everything in the autumn – it’s just so naturally delicious. This drink is no exception! To make this latte, you will need pumpkin spice simple syrup (recipe below), espresso or strongly-brewed coffee, and steamed or frothed milk. Makes 2 servings.

ingredients

 
- 1/2 cup sugar

- 1/2 cup water

- 2 tablespoons canned or fresh pumpkin puree (not pumpkin pie filling!)

- 1 tsp pumpkin pie spice OR a combination of cinnamon, ginger, nutmeg, allspice, and cloves – what ever is available in your cupboard

- 2 tsp vanilla extract

- 2 shots of espresso OR 6 ounces of strongly brewed coffee

- 6 ounces of nonfat milk (or soymilk, or other dairy substitute)

directions

Start with the pumpkin spice syrup. Combine the sugar and water in a small saucepan. Bring to a boil on medium-high heat, stirring often. Once it reaches a boil, add the vanilla extract; continue to boil for one minute.

Remove from heat, add pumpkin puree and spices; stir. Let it sit in the saucepan while you brew the espresso or strong coffee.

Brew espresso as according to your machine, or use a very strongly brewed dark roast coffee. Steam and froth your milk or milk substitute. If you would like more information on brewing coffee and steaming milk for specialty drinks, see this previous post on Going Home to Roost.

Pour the espresso into two mugs.

Add 1/4 cup (or more or less, depending on your taste) of pumpkin spice simple syrup to your espresso. Add steamed milk, and top with foam from the frothing process.

My steam wand is currently broken, so I can steam, but not get the foam (otherwise this drink would be topped with a pillowing layer of foamy goodness). You can also top with whipped cream and a sprinkle of cinnamon for a real treat!

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashely pahl} {autumn} {coffee} {drink} {espresso} {fall} {latte} {Pumpkin Spice}

so, i’m still craving corn. i suppose it will wear off around the end of november as it usually does, but for now i’m enjoying it as much as i can. since the weather has started to change, i also find myself craving hearty soups. thus, another take on chowder! though i love my original corn chowder, i have fallen in love with this farmer’s market chowder (adapted from this vegetarian times recipe). it has all the flavors of fall and just warms you up from the inside out.

ingredients:

• 4 ears of corn, kernels cut off and cobs reserved
• 2 1/2 cups plain almond milk
• 2 cloves garlic minced
• 2 tbs butter (i use earth balance)
• 1 small onion, diced
• 1 tsp. smoked paprika
• 3 carrots chopped
• 2 celery stalks chopped
• 1/2 lb. green beans, cut into 1-inch pieces
• 2 Tbs. chopped fresh parsley

directions:

1. combine corn kernels, almond milk, and minced garlic in saucepan. run the back of your knife down the cobs to release the pulp into saucepan, then add cobs to pan. bring to a boil. remove pan from heat, and let steep.

2. heat butter in a stock pot over medium-low heat. add onions, carrots and celery and cook until onions are translucent, about 8 minutes. add paprika, and cook 30 seconds. add 3 cups water, and bring to a boil.

3. discard cobs from your milk mixture and add the remains to your stock pot. add green beans and return to a boil. reduce heat and let simmer until beans are cooked, about 6 minutes.

5. sprinkle with parsley and serve.

wrap up: {chowder} {corn} {fall} {famer's market} {recipe} {seasonal}

I love to have ready-made mixes for baking on hand, but I don’t enjoy unnecessary ingredients and preservatives found in store-bought mixes. For every boxed food mix out there, there is a homemade alternative. From muffins to pancakes, cakes to cookies, hot cocoa to biscuits, there are alternatives that we can make at home, thus controlling the ingredients we feed ourselves and our families.

I have tried a few different recipes, and ended up taking the best parts of a few different mixes. This recipe for anytime biscuit mix can be kept in the refrigerator for 6-8 weeks – or up to four months if you choose vegetable shortening instead of butter (I prefer butter). Use this mix in place of your average brand-name biscuit/baking mix, and just add milk to have fresh biscuits in 8-10 minutes.

Biscuit mix for storing:

12 cups of flour (white or whole wheat)
6 tablespoons baking powder
2 tablespoons of salt
1 cup of butter (6 – 8 weeks of storage) OR 2 cups of shortening (for up to 4 months of storage)
optional: 1/4 cup sugar (if you like sweeter mixes, or plan to use for pancakes)

To mix:
Start by sifting dry ingredients together in a large bowl. I use a bowl with an air-tight lid, so I can store the mix in the same container.

Cut in butter or shortening – I used a fork for this step. Mix well.

To bake biscuits:

Pre-heat oven to 450 degrees F. Stir together 2 cups of mix with 2/3 cup of milk. Roll out dough and cut biscuits, or simply use the drop-biscuit method (just a drop of dough on your baking sheet).

Bake biscuits for 8 minutes.

To make pancake batter:

Stir two cups of mix with 1 cup of milk and two eggs. Heat a skillet on medium heat with a bit of butter for greasing, and pour batter into pan. When bubbles rise to surface of batter, it’s time to flip! Cook until both sides are lightly browned.

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashley pahl} {biscuit} {homemade} {mix} {recipe}

9 months out of the year, i would promise you that i don’t like corn. something happens come september, however. i move from craving watermelon and strawberries to corn and sweet potatoes. i love to listen to my cravings, as i know we were created to eat seasonally (and locally). my cravings tell me so! so as odd as i feel it is, i’ve been craving corn. and just in time for it start arriving in our weekly csa box. thank youuu!

soooo, last night i made corn chowder! i adapted it from martha’s recipe, below is my version:

ingredients:

• 1 small onion, peeled and chopped
• 1 fennel bulb chopped (since it was in our csa box!)
• 2 ribs celery, diced
• 8 sprigs thyme
• salt and freshly ground pepper
• 3 cups veggie stock
• 2 ears yellow corn, kernels removed
• 5 ounces small fingerling potatoes, chopped
• 1 small chili, chopped (use bell pepper if you don’t like the heat)
• 1/2 cup coconut cream (i use this, half/half will also work)
• 2 tbs olive oil

directions:

1) add onions, celery, thyme, fennel and salt and pepper to stockpot; cook over medium-low heat until translucent, about 8 minutes. add stock and bring to a boil.

2) reduce heat to medium and add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. remove and discard thyme. add coconut creamer, and simmer until soup is hot.

do you have any new cravings or favorite corn recipes? please share with us!

images: martha stewart’s summer corn chowder

wrap up: {chowder} {corn} {local} {potato} {recipe} {seasonal}

Homemade donuts (or, doughnuts) are an extra-special treat that I save for weekends when family visits from out of town. Admittedly they’re not the healthiest breakfast, but everything in moderation, right?

The recipe I chose to use was a highly recommended, well-thought out tutorial by The Pioneer Woman. I’ve decided not demonstrate the step-by-step method of this recipe, as Ree (the author) obviously put so much work into it and deserves every bit of credit.

I am going to show you the cooking method of my donuts, and really, you can use whichever recipe out there you like. I’ve even used the canned biscuit dough method, and it worked like a charm, although there’s no question that homemade donut dough can’t be beat. Once we’ve cooked the donuts, I am going to show you my favorite toppings for this melt-in-your mouth treat.

Ingredients

Donut dough, fully prepared, risen and refrigerated
oil for frying – I used canola as it is a little heart-healthier
flour

for glaze
1 cup confectioners sugar
1/2 tsp vanilla
2 tablespoons milk

for chocolate glaze
1 cup confectioners sugar
1/2 tsp vanilla
2 tablespoons milk
1 tablespoon cocoa powder
1 tablespoon butter
pinch of salt

for rolling donuts
cinnamon
sugar

optional
sprinkles

tools
rolling pin
baking pan
mixing bowls
a pot for frying
tongs or slotted spoon
cooling rack
paper towels
donut or cookie cutters

directions

Begin by removing your previously prepared donut dough from the refrigerator. I placed mine onto a floured baking sheet, and rolled it out.

After rolling out my dough, I began to cut out my donut shapes with cookie cutters. If you have a round donut cutter with a smaller cutout for the center hole, then that is great. The reason that donuts usually have the center cut out is because donuts tend to cook quickly and unevenly in the oil – the outsides tend to brown while the center remains doughy. Cutting a hole in the center solves this problem.

I don’t have a round or donut cutter, but I did have these very cute Autumn-themed cookie cutters (a leaf, a pumpkin, a pine cone, and a crescent moon, if you were curious). They’re pretty small, so I wasn’t too worried about the centers not cooking thoroughly. Lightly grease the inside of your cutters to prevent sticking to the dough.

If you’re using Ree’s recipe, she further instructs you to allow the cut dough to rise again, for an hour in a warm, moist place. This will produce a very light and fluffy donut. If you like a thicker, chewier donut, you could skip this step, which I’ve done and still been pleased with the results.

The next step is to fry the cut dough. I filled my pan with a little over an inch of canola oil. I did not measure my temperature as Ree did, but once the oil began to simmer, I began to place the donut dough in, starting with just one.

Once the bottom began to brown, I flipped it over. The cooking usually happens pretty quickly, and you don’t want to over cook.

Once fully cooked, I removed the donut with a slotted spoon (tongs could work, too), and placed it on a double-layer of paper towels to soak up the extra grease.

If you want cinnamon sugar donuts, roll the donut while still pretty moist and hot in a shallow bowl or small brown paper bag with cinnamon and sugar. I honestly don’t measure out my cinnamon and sugar mixture, but 3 parts sugar to 1 part cinnamon should do the trick.

For glazed donuts, I let them cool a bit longer.

To prepare the glaze, I microwave the milk and vanilla for 30 seconds in a microwave-safe bowl. Next, stir in the confectioners (powdered) sugar until well blended. Dip the donuts in the bowl of glaze, one side at a time, and it works well to place on a cooling rack over a baking sheet to catch any drips.

For chocolate glaze, combine the butter, milk, and vanilla in a microwave-safe bowl, microwave for 30 seconds, and then stir in confectioners sugar, cocoa powder, and just a pinch of salt. Mix well, and dip donuts in the glaze, one side at a time, and allow to dry on a cooling rack over a baking sheet.

And that’s it! You can also leave these plain, and they’re still great when eaten warm with a cup of coffee. These donuts can be left out for a while, or placed in a paper bag. You could keep in an airtight container, but expect them to get a bit sticky and gooey.

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashley pahl} {cooking} {diy} {donuts} {homemade} {recipe}

Seasonal drinks are hitting the menu at coffee shops everywhere, but you can make a latte that smells like Autumn quite easily in your own home! I call this latte recipe Autumn Spice because it combines three of my favorite bold flavors – cinnamon, ginger, and cloves – and softens them with a touch of vanilla. Even better, making the flavored syrup for this espresso treat will scent your home better than seasonal potpourri.

This recipe will serve 2 – 4 people, depending on how sweet you like your drinks.

ingredients

brewed espresso

steamed milk, soy milk, or other substitute

1/2 cup sugar

1/2 cup water

1 tsp vanilla extract

2 sticks of cinnamon, or 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon whole cloves

directions

Start by preparing your flavored syrup. Bring water and sugar to a boil in a small saucepan. Once mixture starts to boil, add vanilla. Allow alcohol in vanilla to burn off in boiling mixture – about 1 minute. Reduce heat and add cinnamon, ginger, and cloves. Allow spiced syrup to simmer for at least 5 minutes.

While syrup simmers, brew espresso. I make about 3 ounces of espresso for each drink. For each ounce of espresso to be served, steam an ounce of milk. For more information on brewing espresso or steaming milk without an espresso machine, see my first latte tutorial on Going Home to Roost.

Before adding syrup to latte, skim out any cloves or cinnamon sticks with a slotted spoon.

To assemble the drink, I pour 3 ounces espresso, 1 – 2 ounces of spiced syrup, and 3 ounces of steamed milk into a mug, topped with the milk foam from the steaming process. Top with whipped cream or a sprinkle of cinnamon if you wish!

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {Autumn Spice} {Cloves} {drink} {espresso} {fall} {latte} {recipe}

While summer is winding down, there’s no better sweet treat than a frosty dish of orange sherbert. I was so delighted when I learned just how easy it is to make orange sherbert at home – and I’m willing to bet most of you already have these ingredients in your refrigerator and cupboard!

ingredients

2 cups of orange juice

1 tablespoon orange zest

1 tsp ground ginger

2 tsp vanilla extract

6 oz sugar

1.5 cups whole milk

directions

Place all ingredients besides milk in a food processor and blender, and blend on high for 30 seconds. Pour in whole milk, and blend again. If you have an ice cream maker, this is all you need to do – just follow the directions for your ice cream maker to create homemade sherbert. If you do not have an ice cream maker, keep reading! Pour your orange mixture into ice cube trays – this filled up three of my trays. Place into the freezer for about three hours, or until solid (the cubes will become solid, but remain a bit creamy). Try not to leave your cubes in the freezer for too long, or else ice crystals will begin to form, taking away from the sherbert’s creaminess. Next, remove from freezer, and scoop out the cubes with a fork or spoon (they probably won’t pop out of the trays like ice cubes, but they should scoop out fairly easily), and place in a food processor or blender. Process for about 2 minutes, in 30 second intervals. Every 30 seconds, scrape down the sides and keep blending. Use a scraper to pour into a bowl, and smooth the top over. Place back in the freezer – it should be ready to eat in 2-4 hours (depending on your freezer temperature!).

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashley} {diy} {ginger} {orange} {pahl} {recipe} {sherbert} {vanilla}

blackberry crumble, made from my absolute favorite recipe by smitten kitchen (does great with any berry combo!).
 

wrap up: {berries} {blackberry} {cobbler} {crumble} {recipe} {seasonal}