"I'm not a glutton - I'm an explorer of food."
- Erma Bombeck

Tuesday, November 16, 2010

Spiced Pumpkin Lattes

Since it's pumpkin season, I thought I'd share my recipe for this yummy hot (and slightly sweet) drink. I hope you like it!

4 C. milk
2 Tbsp. sugar
6 Tbsp. brown sugar
6 Tbsp. Libby's pumpkin puree
1 Tbsp. vanilla extract
1 tsp. pumpkin pie spice
1 1/2 - 2 C. strong coffee

In a medium saucepan, whisk all ingredients together over Medium heat until desired temperature. Strain through cheesecloth. Makes 4-6 servings.

NOTE: You might want to add the sugar "to taste". My tastebuds have changed, and I no longer desire it this sweet. Also, make sure you strain it. If you don't, it has a slightly pulpy texture, and your last few swigs will be quite thick. This recipe is easily doubled - just store what's left over in the frig.

Tuesday, November 9, 2010

Honey and Oat Snack Mix

This could probably qualify as "granola", but since it's got chocolate chunks in it, I'm going with "snack mix".

3/4 C. butter
3/4 C. honey
1/4 C. brown sugar
6 C. Quaker old fashioned oats
4 oz. sliced almonds
1/4 C. self-rising flour
1 C. Nestle semi-sweet chocolate chunks

Line a large baking sheet with parchment paper and preheat oven to 350°. In a medium sauce pan, heat butter, honey and brown sugar over Medium heat until melted. In a large bowl, combine oats, almonds and flour. Pour butter mixture over oat mixture and combine. Stir in chocolate chunks and pour onto sheet pan. Bake 20-25 minutes, or until medium golden brown. Let cool completely and break into bite-sized chunks.

NOTE: I don't keep self-rising flour on hand because none of my other recipes call for it. So I made my own - it was easy! I added 1 1/2 tsp. of baking powder and 1/2 tsp. salt to one cup all-purpose flour and stored it in a small Ziploc bag in the freezer.