Pumpkin Spice Latte

Let me start by saying the pictures don't do this drink justice. If I could, I would have captured this drink on a long walk beneath red, yellow, and purple trees. I would have photographed it between two warm mittens, as conversation among friends flowed between sips. I would have found it resting on a kitchen counter, enjoyed during an early fall sunset after a long day at work.

These are the places this Pumpkin Spice Latte would find itself at home.

The Pumpkin Spice Latte is most well known as a seasonal treat you can find at your neighborhood coffee chain. Though available only a few months out of the year, its popularity keeps people coming back. At least, this is what I have been told. After being urged to give it a shot, I bought my first real Pumpkin Spice Latte a couple weeks ago. Dropping $5 on a drink wasn't easy (lordy, that's so much cash) and I am sad to say I was not impressed.

Truth be told, it was lacking flavor. I tasted the pumpkin but couldn't seem to find the spice.

Still, this drink buzzed around my thoughts during the last week. I knew it had the potential to be so much better, to have real flavor (with none of this fake pumpkin sugar syrup nonsense coffee houses love so much). And so, after a week's worth of thoughts and daydreaming, I finally blocked out some time to make it—to perfect it.

And I think that's just what I did.

This Pumpkin Spice Latte is warm and inviting. The pumpkin flavor is prominent, with tones of cinnamon and nutmeg, a trace of heat from ground ginger, and a hint of warm vanilla to round it out. To begin, pumpkin spice infused milk is heated on the stove until steaming (your home will smell fantastic). Next, and perhaps a bit unusual, the milk is blended in a blender until light and frothy. Though coffee shops have the advantage of using a steamer to froth the milk, the blender works as a worthy substitute. Hot coffee is mixed in and whipped cream is spread on top, with a sprinkling of cinnamon to finish it off.

I love this recipe because it is completely adaptable to your tastes. If you want more coffee and less milk, you can do it with ease. If you want more cinnamon (or less spice), the choice is yours. While I have given you the recipe for my perfect Pumpkin Spice Latte, you can freely play around a bit until you find yours. And did I mention it's much, much cheaper?

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Chocolate Espresso Pots de Creme

My mother was never much of a baker. Growing up, she would occasionally mix up a batch of cookies, brownies, or cake, but that was as adventurous as she ever went. As far as my younger self was concerned, no other desserts existed. My sugary world was small and narrow and I never knew any better. That is, until now.
My first taste of cheesecake was at the ripe age of 16. Croissants at 18. Tiramisu, creme brulee, and Italian gelato (moment of silence) would wait until I was 20. You could say I'm a bit of a late bloomer when it comes to discovering proper sweets. In fact, quite a few of the recipes on this blog I made simply because I had no idea what the taste and texture was like (such as this panna cotta or this bread pudding). A woman's got to know her desserts.
These chocolate espresso pots de creme are no exception. I imagined them to be a cross between creme brulee and a chocolate pudding and they are just that. The chocolate is rich, dense, and thick and the espresso adds just the right flair to keep it interesting. If you love a good custard, look no further.

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Espresso Chocolate Chip Shortbread Cookies

I made these cookies as a going away present for my sister. She loves coffee, she loves shortbread, and she recently headed off to college as a first time freshman. As she seemed a bit nervous about making new friends (although she would never admit this), I thought cookies would be the perfect gift. She could lure new and exciting people into her life by bribing them in with baked goods. What better conversation starter is there than ”Hey, would you like a delicious cookie?” I thought this was ingenious. I thought I was oh so clever. Of course my plan backfired on me faster than you could say “milk and cookies.”

As my sister later informed me, she was able to bribe off one (only one?) cookie. What self respecting college students turn down free food? Much less free cookies?! Ohh, freshmen. They have got a lot to learn…

So now, as my sister eats them all by herself, she mourned that she is one step closer to gaining that freshman fifteen.

Although seemingly snubbed by college freshman everywhere, these cookies are a fantastic representation of taking a basic shortbread recipe to the next level. These cookies still have that classic sandy texture shortbread is known for, but the espresso flavor is so distinct it redefines the entire cookie. The bittersweet chocolate points these cookies closer to a mocha flavor. I never had the chance to dip one of these in a hot cup of coffee, but I only have reason to believe it would be fantastic.

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