Spooktacular Book Giveaway Hop!

       The nights are getting longer,  the air is getting colder, and Halloween is getting closer.  In honor of Halloween drawing near I'm excited to be a part of the Spooktacular book giveaway hop! The blog hop is being hosted by I Am A  Reader, Not A Writer and Diary of a Bookworm.   There are over 400 blogs involved in this book giveaway blog hop so please stop by HERE and see what everyone is giving away.

      I wanted to give my readers four wonderful books for my giveaway.  One is a witchcraft mystery, one is about a witch, ones a BBQ mystery, and one is an emotional journey of a boy and a girl.  One reader will win all 4 books!

1.  Secondhand Spirits by Juliet Blackwell is the first book in the witchcraft mystery series.

2.  Finger Lickin' Dead by Riley Adams is the 2nd book in the Memphis BBQ mystery series.

3.  Black Magic Sanction by Kim Harrison is the 8th book in the Rachel Morgan (The Hollows) series about a witch, a vampire, and a pixie.  This is one of my favorite series!

4.  The Story of Beautiful Girl by Rachel Simon is an inspirational story about a mentally impaired woman and a deaf man who escape from a horrible mental institution.

**To enter the giveaway you must complete the mandatory entry. You may also complete either of the optional entries in order to receive extra entries into the giveaway. All entries must be in by October 31 at midnight. Giveaway is open to all US residents. Winner will be announced November 2.

Mandatory Entry: Leave me a comment telling me your favorite book to read around Halloween. Don't forget to include your contact information so I can contact you if you are the winner!

Optional Entries:

• Follow Hezzi-D's Books and Cooks on GFC or let me know if you already follow me.
• Follow @HezziD on Twitter and leave a comment with your twitter name.

Crock-Pot Stuffed Pepper Soup

       I had stuffed pepper soup a few months ago at work. A co-worker brought in a large crock-pot full of it on a cold day and it was wonderful. I asked for the recipe and have had it lying around the house every since. It's been getting cold again and I've been thinking about the stuffed pepper soup.   I dug up the recipe and put it in the crock-pot.

      It turned out delicious. It’s a soup that’s based on the best part of a stuffed pepper-the inside! Large pieces of peppers and onions, tomatoes, spices, and a touch of brown sugar make the base of this soup rich and hearty. The ground beef adds a wonderful flavor and the rice thickens it up. It’s perfect for a snowy winter day.

Crock-Pot Stuffed Pepper Soup (Adapted from Cooks .com )
1 pound ground beef
1 package of dry onion soup mix

1 large can (28 oz) of diced tomatoes with garlic

1 can (15 oz) tomato sauce
3 large green bell peppers, chopped into 1 inch pieces
½ large onion, chopped
3 cloves garlic, minced
2 beef bouillon cubes
1/8 c. brown sugar
2 T. vinegar (preferably apple cider vinegar)
2 t oregano
1 t. black pepper
4 c. water
1 c. cooked white rice
Mozzarella cheese (to top the soup)

1. In a large skillet brown the ground beef. Put it in the crock-pot.

2. Combine the diced tomatoes, tomato sauce, and dry onion soup mix in the crock-pot. Mix well. Add in the peppers, onion, garlic, bouillon cubes, brown sugar, and water. Stir well.

3. Sprinkle with oregano, black pepper, and vinegar. Give it a stir. Cook on low heat for 8 hours. Add in the cooked rice and cook for an additional hour. Serve topped with mozzarella cheese.

This post linked to:

Not Baaad Sundays, Sundae Scoop Sundays, Mangia Mondays

Making you Crave Mondays, Mouthwatering Mondays

Herbed Italian Garlic Bread

      Whenever I serve pasta I like to have a nice garlic bread to go with it.  Usually I just buy frozen garlic bread and pop it in the oven 10 minutes before I serve the pasta.  However, the price of frozen garlic bread (and everything else) is on the rise so I went looking for something I could do myself.

       I found an easy, delicious garlic bread recipe.  It started with a fresh bakery loaf of Italian bread sliced in half.  Then butter and both fresh and dried herbs are mixed in a bowl and slathered on the bread.  It is topped off with Parmesan cheese and baked in an oven until golden brown.

      This bread is amazing.  It is crisp and crunchy and tastes so much better then the bread I used to buy at the market.  I have fresh herbs growing in my garden and the rest of the herbs are staples in my pantry.  The freshly grated Parmesan mixes perfectly with the bite of the garlic.  This is my new "go to" garlic bread because of how easy and delicious it is.

Herbed Italian Garlic Bread (adapted from What's Cookin, Chicago?)
1 loaf Italian bread, sliced in half lengthwise
10 garlic cloves, minced
6 T. butter, softened
1 t. dried thyme
1 T. fresh parsley, minced
2 t. fresh oregano, minced
1 t. fresh rosemary, minced
3 T. grated Parmesan cheese
1 t. salt
1 t. pepper

1.  Preheat the oven to 500 degrees.  Place the two halves of the Italian bread on a baking sheet and set aside.

2.  In a bowl combine the butter, garlic, thyme, parsley, oregano, rosemary, and Parmesan cheese.  Spread each side of the bread with the butter mixture.  Sprinkle with salt and pepper.

3.  Bake 5 minutes then turn baking sheet 180 degrees and continue baking for an additional 5 minutes.  When the bread is golden brown remove from oven and cut into slices.

This post linked to:

Foodie Friday, Fat Camp Friday, I'm Lovin' it Friday

Party Mindie Style, Simply Delish

Beef and Guinness Stew

     For this month's recipe swap I received a recipe for beef and Guinness stew. The stew sounded delicious except for the Guinness. I am not a beer drinker and while I don’t mind regular beer in my food, dark beers aren’t very good. My husband does really enjoy Guinnes though and he though this stew sounded wonderful so I decided to make it with the Guinness.

     The day I made it turned out to be the perfect stew day. It was only about 50 degrees and it was pouring down rain. Both Frank and I were freezing and the stew sounded perfect. It smelled great as it cooked with the beef, beer, and broth mixing together. The vegetables are added in near the end, but we found them to be a little firm and ended up cooking it an extra 45 minutes. Next time I’d put them in as soon as I took the lid off the first time.

     My husband really enjoyed the stew. He thought the broth was amazing and wants me to make a crab soup with the base of this recipe. I liked the stew a lot though I wasn’t a huge fan of the Guinness after taste. All in all it was a hearty stew that was perfect for a cold, rainy day.

Beef and Guinness Stew (Kate’s Recipe Box as seen in Cooking Light)

1 T. olive oil
1 T. butter
¼ c. flour
2 lb. boneless chuck roast, trimmed and cut into 1 inch pieces
1 t. salt
1 t. pepper
1 large onion, chopped
3 garlic cloves, minced
2 T. tomato paste
4 c. beef broth
12 oz. Guinness beer
1 t. caraway seeds
5 medium carrots, coin sliced
1 medium parsnip, coin sliced
3 stalks of celery, chopped
2 T. chopped parsley

1. In a Dutch oven heat the oil and butter.

2. Place the flour in a shallow dish. Sprinkle the beef with salt and pepper then dredge the pieces through the flour. Add the beef to the pan and cook for 5-10 minutes or until the beef is browned on all sides.

3. Add in the onion and cook for 5 minutes or until tender. Stir in the garlic and tomato paste and cook an additional minute, stirring constantly. Stir in the broth and beer, scraping the bottom of the pan to loosen the browned bits. Mix in the caraway seeds and bring to a boil. Reduce heat, cover, and simmer for 1 hour.

4. After an hour uncover the Dutch oven and bring to a boil over low heat. Cook for 45 minutes, stirring occasionally. After 45 minutes add in the carrots, parsnips, and celery. Cover the pot again and cook for 45 minutes.

5. Uncover the pot after 45 minutes, bring the stew to a boil, and cook for 15 minutes or until the vegetables are tender.

6. Sprinkle with parsley and serve.

This post linked to:

What Cooking Wednesdays, Cast Party Wednesdays, What's on Your Plate?

Full Plate Thursday, Turning the Table Thursday, It's a Keeper

Black and White Cookies (Secret Recipe Club)

     It's time for another month of The Secret Recipe Club and this month I was lucky to get The Wednesday Baker, a blog I am very familiar with.  While she has amazing recipes for main courses, side dishes, and appetizers, her desserts are what always amaze me.  From the apple upside-down cake to her chocolate chip cookie dough cupcakes to her adorable mini ice cream cookie cups, the desserts on her blog all look delicious.

     After spending numerous days browsing her blog, I decided on the classic New York Black and White cookie.  I've had many black and white cookies over the year and think they are the perfect combination of vanilla, chocolate, and cookie.  I believe the black and white cookie became even more popular when it was on a Seinfeld episode.  Yet, I've never made this tasty cookie in my own kitchen.

     I was surprised by how simple these were to make.  There is a minimal amount of ingredients and both the chocolate and vanilla icings are made from one recipe.  The cookies were soft and chewy.  I had some trouble with the white icing not getting hard.  I think I would skip the corn syrup next time.  They were good cookies, but I think next time I'll make them a little crispy on the edges.

Black and White Cookies (adapted from The Wednesday Baker)
1 1/2 c. flour
1/2 t. baking soda
1/2 t. salt
1/3 c. low fat milk
1/2 t. vanilla
1/3 c. softened butter
1/4 c. sugar
1/4 c. brown sugar
1 egg

For the icing:
1 1/2 c. powdered sugar

1 T. light corn syrup

1 t. lemon juice

1 t. vanilla

1 T. water

1/4 c. cocoa powder

1.  Preheat the oven to 350 degrees. 

2.  In a mixing bowl combine the flour, baking soda, and salt.  Mix well and set aside.

3.  In another mixing bowl combine the sugars with the butter.  After mixing add in the egg and stir well.  Pour the milk and vanilla into a measuring cup.

4.  Add half of the flour mixture and half of the milk to the sugar mixture and mix well.  Add in the remaining sugar and milk and stir until well combined. 

5.  Drop by heaping tablespoon onto a cookie sheet leaving 2 inches between each cookie.  Bake for 12-17 minutes then cool on a wire rack.

6.  In a bowl combine powdered sugar, corn syrup, lemon juice, vanilla, and water.  Mix well and pour half of the mixture into a zip top bag.  To the other half add the cocoa powder and an addition tablespoon of water.  Place the mixture in another zip top bag.

7.  To decorate, pipe the white icing on half of the cookie and chocolate icing onto the other half.  Allow the icing to harden. 

Makes 1 dozen cookies

This post linked to:

Mouthwatering Monday, Meatless Mondays, Mangia Monday

Made From Scratch Tuesdays,  Tempt My Tummy Tuesday 

Delirium

     Amor deliria nervosa:  A disease that affects your mind so that you cannot think clearly, or make rational decisions about your own well-being.  In the book Delirium by Lauren Oliver, the world now how a cure for the fatal disease amor deliria nervosa which is more commonly known as love. Sixty years ago scientists came up with the cure, closed the borders into the United States, and began administering the cure to every in the country.  Those that resisted were cast out into "The Wilds", a place where there is no running water, no electricity, and love runs wild.

     Before their 18th birthday every person in the US gets evaluated, is given a ranking number, and is paired with someone to marry.  At the age of 18 every person is administered the cure for amor deliria nervosa.  Lena can't wait until her 18th birthday when she can finally receive the cure.  The world has been a difficult place for her ever since her mother committed suicide after having the cure three separate times and it failing each time.  After her mother's death Lena came to live with her aunt and uncle and has been counting down the days until she receives the cure and the pain of both her parents death is finally gone.  She is excited for the evaluation, her pairing, and finally her assignment to a college.  After the procedure in which the cure is administered there is no longer a danger of falling in love, there is no longer the pain of death, and peace will finally come.

     However, everything changes when she goes to an illegal party with her best friend Hana and meets Alex.  Alex is 19 and has the marks of the cure so Lena knows it is safe to be around him.  She begins hanging out with him and just talking but soon finds out he isn't who he says he is.  Alex is an Invalid from the Wilds and his scars are fake.  He has never received the cure.  Soon Lena begins falling in love with him and experiencing the symptoms of amore deliria nervosa but she doesn't care.  Her count down to the best day of her life is now the countdown to when she loses Alex.

    The last straw is when Alex takes her to the Crypts and Lena learns her mother never committed suicide.  Learning that her whole life has been a lie Lena must choose whether to continue on the path of the cure or to run for the border and join the Invalids as they batter to keep love alive. 

     This is the first book in a trilogy by Lauren Oliver that chronicles Lena's journey into adulthood.  Delirium ends with both a tragedy and hope for the future.  I found this to be an interesting look at love and what it does to a person.  I am anxious to read the next book in the series, Pandemonium, which comes out in March.

I give this book 4 1/2 out of 5 stars.

This post linked to:
Saturday Situation, Book Review Wednesdays

Apple Pie Filling (Preserving)

    Now that apples are in season I've been buying them by the bag at our local fruit and veggie market.  I've made all kinds of cakes, cupcakes, applesauce, and everything else I could think of but I wanted to make sure I canned some apples so I could enjoy them all year long.  The recipe I've been dying to make is for apple pie filling.

     I had half a package of ClearJel leftover from my blueberry pie filling so I didn't have to wait for it to get here in the mail.  The pie filling was very easy to make and it made a ton.  The longest part of this process was peeling, coring, and slicing the apples.  The sauce that the apples go into is made up of apple juice, lemon juice, and spices.  It turns a beautiful golden brown color and smelled amazing.  I had a little leftover after canning the pie filling and it was sweet and tasted like cinnamon.  I can't wait to use it in homemade apple pie this winter!

Apple Pie Filling (from Ball's Complete Book of Home Preserving)
12 c. peeled, cored, thinly sliced apples
2 3/4 c. sugar
3/4 c. ClearJel
2 t. cinnamon
1 t. nutmeg
1 1/4 c. cold water
2 1/2 c. unsweetened apple juice
1/2 c. lemon juice

1.  Prepare your canner, lids, and jars.

2.  In a large saucepan combine the sugar, ClearJel, cinnamon, nutmeg, water, and apple juice.  Bring to a boil, stirring constantly, and cook for 1 minute.  Add in the lemon juice and boil for an additional minute.  Remove from heat and fold in apple slices.

3.  Ladle the hot pie filling into hot jars, leaving 1 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rims and put on the lid.  Tightened the screwband to fingertip tight.

4.  Put the jars in a boiling water canner for 25 minutes.  Remove the canner from heat and let sit for 5 minutes.  Remove jars and let cool for 12 hours.  Check seals and store in a cool place.

Makes 7 pints.

This post is linked to:

Turning the Table Thursday,  Full Plate Thursday ,  It's a Keeper Thursday

Foodie Friday, Friday Potluck, Sweets for a Saturday, Seasonal Inpiration

5 Favorite Apple Recipes

    I'm so glad that I've been able to share some new pumpkin and apple recipes with my readers.  I've been experimenting a lot with both ingredients and the people at work have been loving me so far this October.  I had a hard time choosing which recipes to have as my 5 favorite apple recipes because I am and always have been a sucker for apples.

1.  Caramel Glazed Apple Bundt Cake with a Cream Cheese Stripe

2.  Cranberry Apple Mini Pies

3.  Crock-pot Applesauce

4.  Apple Cinnamon Cupcake with Brown Sugar Glaze

5.  Cinnamon Apple Coffee Cake

This post linked to:

Sweet Tooth Friday, Fat Camp Friday, I'm Lovin' It Friday

Not Baaad Sundays, Sundae Scoop Sunday

Caramel Glazed Apple Bundt Cake with a Cream Cheese Stripe

   I was heading to Pittsburgh for a party at my parents house and when I asked what I could bring my mom told me I didn't need to bring anything.  Well, since she didn't really need any food for the dinner, I was looking around for a dessert I could make.  I had 3 apples that needed to be used up so when I saw the picture of the apple cream cheese bundt cake I was sold.

   Just the idea of the apple cake with a stripe of cheesecake in the middle was enough to set my mouth watering.  Top it off with a caramel glaze and I couldn't wait to get making it.  I use 3 honey crisp apples from a local orchard in Pennsylvania.  They are probably the best apples I've ever had and their taste shined through in this cake.

   The cake was easy to make though peeling and chopping the apples is time consuming.  It smelled sweet and spicy when it was baking in the oven.  I didn't have any until the party but it was pure bliss.  The caramel glaze was sweet, the cake was sweet and spiced, and the apples were a little bit tart.  The cheesecake layer was smooth and creamy.  It was an amazing cake.  My parents both said it was one of the best cakes I've made all year.  My husband doesn't like apple cake all that much but he said this one was a winner as well.  I'll be making this again soon!

Caramel Glazed Apple Bundt Cake with a Cream Cheese Stripe (adapted from The South Padre Island Flip Flop Foodie)
Cream Cheese Filling:
8 oz. package cream cheese, softened (I used 1/3 less fat)
1/4 c. butter, softened
1/2 c. white sugar
2 T. flour
1 t. vanilla

Apple Cake:
3 c. flour
1 c. sugar
1 c. firmly packed brown sugar
2 t. cinnamon
1 t. salt
1 t. baking soda
1 t. nutmeg
2 eggs
1 egg white
1/2 c. vegetable oil
1 c. applesauce
1 t. vanilla
3 c. peeled, cored, and finely chopped apples

Caramel Glaze:
1/2 c. brown sugar
2 T. butter
2 T. water
1 t. vanilla
1 c. powdered sugar

1.  In a medium mixing bowl combine cream cheese, butter, and sugar.  Mix until well combined.  Add in the flour and vanilla and mix well.  Put in refrigerator until ready to use.

2.  Preheat the oven to 350 degrees.  Spray a bundt pan with cooking spray and set aside.

3.  In a large mixing bowl combine flour, sugar, brown sugar, cinnamon, salt, baking soda, and nutmeg.  Stir well.  In a smaller bowl combine the eggs, egg white, oil, applesauce, and vanilla.  Mix until combined. 

4.  Pour the liquid ingredients into the dry ingredients and mix until all ingredients are just moistened.  Fold in the apples.

5.  Spoon two-thirds of the apple mixture into the bundt pan.  Spoon the cream cheese filling over the apple mixture leaving a half inch border at the edges.  Spread until it is even and then take a butter knife and swirl the cream cheese into the apple mix. 

6.  Spoon remaining apple batter on top of the cream cheese and smooth over so that no cream cheese filling is showing. 

7.  Bake for 1 hour.  Remove from oven and use a cake tester to make sure cake is cooked through.  Cool on a wire rack for 20 minutes, then remove from pan.

8.  In a small saucepan bring the brown sugar, butter, and water to a boil.  Boil for two minutes whisking constantly.  Remove from heat and stir in vanilla.  Gently whisk in powdered sugar until smooth.  Let sit for 10-15 minutes to thicken then drizzle over top of the apple cake.

This post linked to:

Tempt My Tummy Tuesdays,  Made From Scratch Tuesdays,  Tasty Tuesdays  

Cast Party Wednesday, What's Cooking Wednesday, Made it on Monday

What's on Your Plate?

Apple Butter

    After a wonderful week of pumpkin recipes it's time to see my other fall favorite-apples!  My favorite apple is the Gala, but I've recently found that locally grown Honeycrisps (from PA) are amazing.  My local produce store has had apples on sale for 59 cents a pound so we've been having quite a lot of apple dishes!

     The wait is over!  Fall is here and apples are in season.  I've been waiting all summer to make apple butter.  The sweet, fruity butter with hints of spiciness are perfect on a piece of toast on a cool fall morning.  The apple butter was a little quicker to make then the pear butter, but it smelled just as good.

   It thickened up during the canning process but it's not as deep brown as commercial apple butter.  Of course it tastes much fresher then commercial grade apple butter, but I was surprised to find that while I really enjoyed the apple butter, I liked the pear butter better!  Either one is a tasty treat to have on toast or ice cream.

Apple Butter (from Ball's Blue Book Guide to Preserving)
5 pounds of apples (I used gala)
2 c. water
2 T. lemon juice
4 c. sugar
1 T. cinnamon

1.  In a large pot combine the water and lemon juice.  Heat over medium high heat.  Peel, core, and chop the apples, putting them into the pot of water as you go.

2.  Bring the water to a boil and heat for 15-20 minutes or until the apples are soft.  Puree the apples and the liquid in a food processor. 

3.  Return the apple puree to the stockpot and add in the sugar and cinnamon.  Stir well.  Cook slowly until thick enough to round up on a spoon, stirring frequently, for 30-45 minutes.

4.  Ladle the thickened butter into 7 prepared half pint jars, leaving 1/4 inch headspace at the top.  Remove the air bubbles and readjust the apple butter.  Wipe the rims, center the lids, and tighten screw band to fingertip top. 

5.  Process for 10 minutes in a boiling water canner.  Remove from the water and let rest for 12 hours.  Check the seals.

Makes 6 half pints.

This post linked to:

Sundae Scoop Sunday, Not Baaad Sundays, Meatless Mondays

Mangia Mondays, Making you Crave Mondays

5 Favorite Pumpkin Recipes for Fall

    After a week of sharing my most recent pumpkin recipes, I wanted to share my five favorite pumpkin recipes.  I have to first say that my love of pumpkin has been a recent thing.  As a kid I hated anything pumpkin.  I still do not like pumpkin pie, but I'm slowly learning to love many other delicious pumpkin goodies.

1.   White Chocolate Pumpkin Blondies

2.  Chocolate Chip Pumpkin Pancakes

3.  Pumpkin Ravioli with Garlic Butter

4.  Pumpkin Cinnamon Rolls

5.  Pumpkin Spice Donuts with Chocolate Glaze

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

     This was the recipe swap I've been waiting for-a recipe with either apple or pumpkin in it.  When I saw that my recipe was from Nicole of Prevention RD I couldn't wait to make it.  Her pumpkin cupcakes sounded so wonderful.  In her recipe she makes them with Nutella cream cheese frosting but (gasp) I do not like Nutella so I made caramel cream cheese frosting instead.

     These cupcakes are not what I thought they would be but they are delicious.  The cupcakes are moist and tender.  They have a strong pumpkin flavor and are filled with spices.  The icing on top is a sweet contrast to the cupcake.  I took them into work and people raved about them.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting (adapted from Prevention RD)
1 (15 oz) can pumpkin puree
2 c. cake flour
1 t. cinnamon
1 t. pumpkin pie spice
1/2 t. baking soda
1/2 t. baking powder
1 t. salt
1/2 c. butter
1/4 c. applesauce
1 c. brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1/2 c. lowfat milk

Caramel Cream Cheese Frosting:

1/4 c. brown sugar

4 T. butter

1/4 c. lowfat milk
1 t. vanilla

4 oz. cream cheese (I used 1/3 less fat)

2 c. powdered sugar
1 t. sea salt

1.  Preheat the oven to 350 degrees.  Put cupcake liners in 18 muffin cups.

2.  Put the pumpkin puree in a small saucepan and simmer over medium heat for 10 minutes or until the pumpkin reduces to 1 cup.  Remove from heat and cool completely.

3.  In a large mixing bowl combine the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. 

4.  Cream together the butter, sugar, and brown sugar.  Whisk in the applesauce.  Beat in the eggs.  Add in the vanilla and pumpkin  puree and stir well.

5.  Mix half of the flour mixture into the pumpkin mixture aong with half of the milk and stir well.  Stir in the remaining flour mixture and milk and mix well.

6.  Pour the pumpkin batter into the prepared muffin cups filling them 3/4 of the way full.  Bake for 22-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

7.  Remove to a wire rack and cool for at least 20 mintues.

8.  To make the frosting combine the butter and brown sugar in a saucepan.  Heat until it just begins to boil.  Remove from heat and whisk in the milk.  Allow to cool.

9.  Pour the cooled brown sugar mixture into a mixing bowl.  Using a hand mixer, mix in the cream cheese and vanilla.  Slowly add in the powdered sugar mixing for 2-3 minutes or until well combined.  Sprinkle with sea salt and gently mix with a spoon.

10.  Spoon caramel frosting onto cupcakes and top with sprinkles if desired.

This post linked to:

Turning the Table Thursday,  Full Plate Thursday,  It's A Keeper Thursday

Foodie Friday, Fusion Friday, Sweets for a Saturday, Muffin Monday

Skinny Pumpkin Spice Latte (Foodbuzz Tastemakers Program)

   I was excited to receive two bags of Godiva Coffee's latest seasonal flavors just in time for fall.  Thanks to the Foodbuzz Tastemakers program, I was given the coffee to create a special fall-inspired coffee recipe!  The two flavors I received were Pumpkin Spice and Caramel Pecan Bark.  I immediately though of one of my favorite fall drinks; a pumpkin spice latte!

   Whenever I think of fall I think of apples and pumpkins.  I generally begin buying the pumpkin spice lattes when they come out in September and keep on getting them until they are gone in December.  I couldn't wait to try making one for myself.  I first brewed a cup of the pumpkin spice coffee to get a taste for it.  It has a mild pumpkin flavor sprinkled with spices.  It was great all on it's own!

    When I started creating I knew I would be making these throughout the fall so I went with a "skinny" pumpkin spice latte.  I used skim milk, fat free whipped cream, and sugar free caramel sauce.  It tasted amazing!  The latte was silky smooth and tasted like pumpkin, cinnamon, nutmeg, and cloves.  The caramel gave it just a touch of sweetness.  I gave it a generous topping of fat free whipped cream, topped the cream with caramel sauce, and sprinkled the whole thing with pumpkin pie spice.  It was out of this world! 

Skinny Pumpkin Spice Latte (inspired by Starbuck's Pumpkin Spice Latte)
3/4 c. skim milk
3/4 c. Godiva Pumpkin Spice coffee, brewed strong
1 t. canned pumpkin
2 t. caramel sauce
1 t. simple syrup (equal parts sugar and water)
For the topping:
Fat Free whipped cream (in the spray can)
Smucker's sugar free caramel sauce

pumpkin pie spice

1.  In a saucepan heat the milk, caramel sauce, and simple syrup until it begins to steam.  Do not boil it!  Remove from heat and pour into a coffee mug.

2.  Add in the canned pumpkin and stir until it is combined.  Pour in the strong Godiva Pumpkin Spice coffee and stir to combine.

3.  Top with a generous amount of the whipped cream, drizzle with caramel sauce, and sprinkle with pumpkin pie spice.  Enjoy!

This post linked to:

Tempt my Tummy Tuesdays, Made From Scratch Tuesdays, Cast Party Wednesday

What's Cooking Wednesday