Pumpkin Spice Latte Homestyle Recipe (Creamy Dreamy Pumpkin Spice Latte)

Pumpkin Spice Latte Homestyle Recipe (Creamy Dreamy Pumpkin Spice Latte)

It's that time of year again. Fall. Harvest. And that means one thing: Time-for-pumpkins!

I do love a Starbucks Pumpkin Spiced Latte. Talk about YUM on so many levels. 

However, I love to have more than one a week (because of price). In fact, I enjoy having it even more in the comfort of my own home. It saves time, money, gas, and wear and tear on vehicle. Plus, there's nothing like having a pumpkin spiced latte in your favorite spot, curled up with your journal, book, and/or Bible. 

The secret to the the homestyle pumpkin spiced latte is coffee syrup and canned pumpkin. 

I get the coffee syrup from World Market. They have a sugar free pumpkin spice coffee syrup, which is superb. However, you can use any syrup you'd prefer and don't even need the syrup if you don't want. Also, you can get the syrup at any place that sells food. Look on the coffee aisle. I've used vanilla, hazlenut, and caramel, and have mixed them as well. Each is wonderful.

I'm the only one in my house who drinks this stuff, so this is what I do with the canned pumpkin: I take a small can of pumpkin and divide it into two baggies. One baggy goes in the fridge and one goes in the freezer. When I am down to two rounds of pumpkin left, I move the freezer bag to the fridge. 

THE RECIPE

1 STRONG cup of coffee (I use a podmaker and usually do 10 oz. of water for a regular cup of coffee. I do 6 or 8 oz. for this concoction.)

1 Tbs canned pumpkin

2 Tbs coffee syrup

1 shake of powdered cinnamon

1 shake of ginger

1 shake of allspice

1 Tbs half-in-half

With all of it, do it to taste.

If you wanted, you could make up several cups, pour into a saucepan and cook on low for a couple of hours, or in your slowcooker. But, I'm too impatient.

(Image credit: Stacy Duplease and Remembering Your Present, LLC 2009-2014.) 

Pumpkin Soup Recipe

Are you a pumpkin lover?

Have you ever tried pumpkin soup?

I must admit, when I first heard of it, I thought it sounded gross. But, oh no. That is not the case at all.

If you love pumpkin, give this a try.

This is one of those recipes you can cook as this recipe details--or you can adjust to your tastes and liking. It's so easy.

RECIPE:
* This makes enough for 4 smaller bowls or 3 bigger bowls (or you can be greedy like me and have it in 2 batches).
* 1 can of pumpkin. Add it to a small sauce pan.
* Add 3/4 of a can of chicken broth. Stir. Cook on medium to just a little lower as you add the spices--and make sure to stir from time to time:
* Some people add onion. I've added chopped onion (about 1/4 cup), I've also added 1/4 teaspoon of onion powder). It's up to you. Do you want it zangy and like soup or like pumpkin pie? I prefer the pumpkin pie taste, so I usually forego the onion of any kind.
* 1 t of cinnamon powder (or more)
* 1/2 t of allspice powder
* 1/2 t of ginger powder
* 1/4 t of nutmeg
* Sugar to taste, if you want. Or, I use sugar substitute (2-3 packets).
* Bring it to bubbling and stir.
* Add 1/2 a pumpkin can of milk or cream
* Bring it to bubbling and stir.
* Put a lid on it and turn it down to low once you see some bubbles again. Cook for 5 to 10 minutes (depends on how impatient you are)
* Serve.

That's it. Too easy and awfully quick.
Yum!
Enjoy.

ITALIAN SAUSAGE, PASTA SAUCE, AND RICOTTA CHEESE LOW CARB RECIPE

INGREDIENTS

2 lbs ground Italian sausage

1 can Progresso Starter Sun Dried Tomato or 3/4 of a jar of your favorite spaghetti sauce or marinara

1.5 cups ricotta cheese

HOW TO MAKE

Cook Italian sausage and break into tiny chunks.

Once cooked, add sauce. Add your own spices and maybe 2 T of your favorite red cooking wine (or wine you have on-hand). 

Simmer for 30 minutes to 1 hour--depending on how patient you want to be. (Can even cook for another hour if desired.)

Add ricotta cheese. Simmer 5 minutes.

Serve.

Would be really good, if you don't care about calories or carbs, over your favorite pasta. Or just eat from a bowl. 

SERVES

Serves at least 4. 

(Image Credit: Microsoft Images Online)

ITALIAN SAUSAGE, PASTA SAUCE, AND RICOTTA CHEESE LOW CARB RECIPE

INGREDIENTS

2 lbs ground Italian sausage

1 can Progresso Starter Sun Dried Tomato or 3/4 of a jar of your favorite spaghetti sauce or marinara

1.5 cups ricotta cheese

HOW TO MAKE

Cook Italian sausage and break into tiny chunks.

Once cooked, add sauce. Add your own spices and maybe 2 T of your favorite red cooking wine (or wine you have on-hand). 

Simmer for 30 minutes to 1 hour--depending on how patient you want to be. (Can even cook for another hour if desired.)

Add ricotta cheese. Simmer 5 minutes.

Serve.

Would be really good, if you don't care about calories or carbs, over your favorite pasta. Or just eat from a bowl. 

SERVES

Serves at least 4. 

Stacy Duplease
Journalkeeper & Author

The Remembering Your Present Journal Keeping Series

Email: storykeeper2121@gmail.com

Bookstore: http://www.smashwords.com/profile/view/hisfiction

dba Remembering Your Present, LLC & Storykeeper 2121

(Image Credit: Microsoft Images Online)

Pumpkin Coffee Heaven (A low calorie, low/no sugar, low carb recipe)

Get a large can of pureed pumpkin. Divide in half. Half for freezer and half for refrigerator. Put in baggies.

Then, make a pot of coffee.

Add 3 T of pureed pumpkin to mug. 

Pour half a mug of coffee. Stir.

Add, if you want, cinnamon, ginger, allspice, nutmeg powerder--a sprinkle of each.

Add 3 T half and half.

Add rest of mug of coffee.

Add sugar free sweetner pack.

If you want to make it extra dreamy, add sugar free pumpkin syrup (even ginger would work.)

And you get a mug of low calorie heaven! It's incredible.

(Image Credit: Microsoft Images Online)

Pumpkin Coffee Heaven (A low calorie, low/no sugar, low carb recipe)

Get a large can of pureed pumpkin. Divide in half. Half for freezer and half for refrigerator. Put in baggies.

Then, make a pot of coffee.

Add 3 T of pureed pumpkin to mug. 

Pour half a mug of coffee. Stir.

Add, if you want, cinnamon, ginger, allspice, nutmeg powerder--a sprinkle of each.

Add 3 T half and half.

Add rest of mug of coffee.

Add sugar free sweetner pack.

If you want to make it extra dreamy, add sugar free pumpkin syrup (even ginger would work.)

And you get a mug of low calorie heaven! It's incredible.

(Image Credit: Microsoft Images Online)

Stacy Duplease
Sci-Fi Writer of Time-Travel

The Story of John Arundell and Roanoke: Storykeeper2121 Series, Book #1