Pumpkin Spice Latté

I don't know how many hundreds or even thousands of miles we are away from the nearest coffee establishment that would serve up these sorts of drinks, but what fall season would be complete without a pumpkin spice latte? Not wanting to find out, I discovered this recipe and it has quickly become a fall family favorite. However, since we are an ocean away from the land of canned pumpkin, we have indeed been using pumpkin that was grown in an actual patch. This makes this drink all the more satisfying.

FOR THE PUMPKIN SPICE MIXTURE:
1 can (15 Oz. Can) Pumpkin Purée (or a chunk of actual pumpkin, cooked and puréed)
2 cups Whole Milk
½ cups Sweetened, Condensed Milk
⅓ cups Brown Sugar
2 Tablespoons Pure Vanilla Extract
1 Tablespoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground Dried Ginger
½ teaspoons Ground Cloves
¼ teaspoons Allspice

TO ASSEMBLE THE PUMPKIN SPICE LATTE:
1 cup Strong Brewed Coffee
1/4 cup hot frothed milk

Slightly Sweetened Whipped Cream
Cinnamon

For the pumpkin spice mixture:
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds.

Yield: enough pumpkin spice mixture for 7 or 8 homemade lattes.

To make a pumpkin spice latte:
Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon.

Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.

Amazing Blueberry Muffins

I made these the other day with our chef in training.  Mom was delighted with the results and asked that I post them here. Really this is a superb recipe.

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Thanks allrecipes !