ayesvizzy:

I Need A Girl| Prod. By AndrewLlado

recipe-file:

Homemade Pumpkin Spice Latte

A quick and affordable way to make the coffee shop favorite at home. No fancy equipment needed!

Ingredients

• For the pumpkin spice syrup:
• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 cinnamon sticks or 1 Tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 3 Tbsp canned pumpkin
• For a single latte:
• 1 shot of espresso or 2-4 Tbsp very strongly brewed coffee
• 6-8 oz skim milk, heated or steamed until very hot
• 1-2 Tbsp pumpkin spice syrup (or to taste)
• Whipped cream, optional
• Salted caramel sauce, optional

Instructions

1. To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
2. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
3. Allow mixture to cool for 10-15 minutes.
4. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
5. Keep syrup in the fridge, it will last a while.
6. To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
7. Top with whipped cream and salted caramel sauce, if desired. (Go ahead. No one is looking.)

Notes

Yields: ~2 1/4 cups syrup

Adapted from Sugar Crafter via Cook Like a Champion

Estimated time:  25 minutes

recipe-file:

Honeycrisp Apple Sangria:

2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco
1/4 C. honey 
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Ice
Club soda
Mint sprigs – for garnish 

Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. 

Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.

On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.

Source: Adam Seger & Food and Wine Magazine

recipe-file:

WHITE BEAN SUN-DRIED TOMATO HUMMUS

Serves 4

Ingredients:
1 (15-ounce) can cannelini beans, drained, rinsed
1/4 cup sun-dried tomatoes packed in oil, drained
6 to 8 fresh basil leaves
Zest and juice of a lemon
1 tablespoon white wine vinegar
Black pepper to taste
Pinch of salt or more to taste
Paprika

Delicious for dipping:
Baby carrots
Celery sticks
Radishes
Jicama sticks
Baked crackers or chips
Baked pita triangles

Directions:
1. Place cannelini, tomatoes, basil, lemon zest and juice, vinegar, black pepper and salt in a food processor. Process until smooth, scraping down sides as needed. If necessary, add vegetable broth or water a tablespoon at a time to thin to your liking.

2. Transfer to a serving bowl or divide into four ramekins and sprinkle with paprika.

3. Eat with a spoon or use as dip for crudit s or baked crackers or chips.

Per serving, hummus only: 18g carbs, 6g fiber, 7g protein, 1g fat, less than 1g saturated fat, 146mg sodium, 0mg cholesterol, 104 calories, 9 calories from fat.