Contributor Jessica is talking my language with her made at home pumpkin pie latte’! I love fall spices and flavors and this drink is just in time for cool fall nights. Yum!
For the four years I was in college nothing announced the start of the fall semester than waiting in line for a pumpkin spice latte. As you can imagine $4 coffee on a college student’s budget didn’t always mix, so I discovered the secret to making my own lattés at home. It’s super easy and no fancy machines or products needed.
Pumpkin Pie Latté
¼ cup brewed espresso or strong coffee
2 tablespoons pumpkin pie syrup
½ cup milk
Pumpkin Syrup (adapted from Bakergirl)
½ c Cup Pumpkin Puree
1 cup sugar
1 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
Pumpkin Syrup : Combine ingredients in a sauce pan and bring to a boil. Bring the mixture down to medium low and whisk until smooth.
Pumpkin Pie Latte: Heat milk in a saucepan or microwave in a measuring cup. Remove milk from heat and whisk in pumpkin pie syrup. Pour espresso into a coffee mug and top with pumpkin spiced milk
Add a dollop of whip cream and top with pumpkin pie spice or caramel sauce. Enjoy!
Tip : To immulate the coffee chain’s whip cream try whipping 1 cup of whipping cream with ¼ cup of vanilla syrup
Contributor Katherine has one of my favorite new obsessions on the blog today, whoopie pies! Take a look at her Fall inspired whoopie pie flavor she’s whipped up.
It’s Fall, leaves are changing, days are cooler and of course, the pumpkins are out ! I really love the flavor of pumpkin spice and I was searching for something to bake it in and finally decided on whoopie pies. I was surprised by just how easy it was to whip up the batter and filling. They were delicious and I loved the sweet smell of pumpkin that lingered in my apartment.
I will say, I had issues getting the perfect circle shape. I think I put too much batter on the pans and the cookies just expanded. Instead of wasting the cookies I used a glass to cut out a circle shape.
Pumpkin Whoopie Pies with Cream Cheese Frosting (adapted from Brown Eyed Baker)
For the Whoopie Pies:
1 1/2 cups all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola or vegetable oil
1 ½ cups homemade pumpkin puree (You can use canned)
½ teaspoon vanilla extract
For Cream Cheese Filling:
1/2 cups powdered sugar
4 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
½ teaspoon of pumpkin pie seasoning
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
1.Beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
2. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.
Dessert Sweet contributor, Katherine, shares her insight into one of the most popular cookbooks to hit the stores in the last year, “The Cupcake Diaries” penned by the famed Kallinis sisters stars of DC Cupcakes on TLC. Check out her review!
Despite the fact that I’ve grown up 20 minutes from Washington, D.C anytime I see Georgetown Cupcakes I start acting like a tourist. I’ve waited in a 20 minute line for cupcakes and they are worth it.
Georgetown Cupcakes has gone beyond their little cupcakery in D.C to shops in New York, Boston, Maryland and now into your home with The Cupcake Diaries. What I love about this book is that it’s more than a cookbook. It’s a memoir as well and gives you a glimpse into the lives of the Kallinis sisters, including some behind the scenes details about their TLC show, DC Cupcakes.
The cookbook offers some great cupcake baking tips. The sisters explain how important it is to use high quality ingredients like European style butter, Madagascar bourbon vanilla and Callebut chocolate. And the best tip of all? The Kallinis sisters give you the 411 on how to do their signature Georgetown swirl!
There are so many unique recipes in this book ranging from Cherry Blossom Cupcakes to Pink Strawberry to Prickly Pear Cupcakes. I can’t wait to try them all!
The Georgetown Cupcake Signature Swirl
Saturday I strategically planned to visit a doughnut shop that I stumbled upon compliments of Savory Exposure’s Instagram photo. Revolution Doughnuts is a hidden jem located just past Agnes Scott College in Decatur, Georgia. Okay let me back up to Savory Exposure’s photo. I’m notorious for getting ahead of myself. It was a picture of a peach slider, yep, a dessert version of the sandwich favorite. I was so looking forward to tasting those sliders, but was saddened that they were sold out of them when I arrived. However, the doughnuts that I did have were sooo good! I grabbed a cup of coffee and after perusing the doughnut case for a few minutes I decided on the vanilla yeast and caramel bacon yeast. I started with the caramel bacon and was in heaven!! I’m pretty sure I could hook an IV up to my arm of that caramel because that’s how good it was.
The service was great and all of the recommendations I received for which doughnuts to try were spot on. I even got to meet one of the owners, Joel. Thanks for the hospitality and the yummy doughnuts guys. I will definitely be back!
Caramel Bacon Doughnut~ Have Mercy!
Top: Blueberry Yeast made with a blueberry glaze using North Georgia Blueberries
Right: Cinnamon Sugar Yeast
Left: Vanilla Yeast
Peaking out from the bottom more caramel bacon yeast
I’m excited to share 10 baking pantry essentials every baker needs to have at their disposal so you’re always ready to make something sweet! Enjoy the video!