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Nothing says fall like Pumpkin Spice Lattes, am I right!?
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Truth be told, I’m not really a fan of the syrupy excuse of a latte they serve at Starbucks, so what is one to do when that’s the case?
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Make your own damn pumpkin spice latte!
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Yeah that’s right.
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Stick it to the man, skip the line of vibrating caffeine zombies at Starbucks, and whip up your own delicious version. Not only do you know what ingredients are in it, it’s WAY cheaper, and won’t taste like syrup.
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Posted in Drink
Tagged autumn, fall, homemade pumpkin spice latte, how to make pumpkin spice latte, how to make your own pumpkin spice latte, latte, pumpkin, pumpkin pie, pumpkin spice, pumpkin spice latte, starbucks
It’s pumpkin spiced ERTHANG season! Rather than let it slip by without participating, I figured it was best to fully embrace it. Starting with this spiced pumpkin mix, which will be the base for my next two recipes, and can be used for so much more!
Ever since everything became pumpkin spiced, I promised my girlfriend, Shannon, that we would make homemade Pumpkin Spice Lattes. Hunting around for recipes, we settled on this one from The Kitchn. Although it was pretty tasty, the recipe called for a lot of pepper, ginger, vanilla and sugar. We adjusted the sugar by half, and cut down big time on the vanilla, but I had already blended the pepper in the pumpkin spice mix, so we just went with it! Definite emphasis on the SPICE, it was strangely spicy, which was alright for the first two sips, but ended up being a bit much after that, so I adjusted the pepper and ginger to a much more appropriate level here.
This right here…this is powerful… Let’s be honest with ourselves, pumpkin pie isn’t really about the pumpkin is it? There are a multitude of other ingredients you could probably swap in for pumpkin, and you wouldn’t know the difference, as long as you’ve got this magical fall fairy dust. Pumpkin pie spice! A wonderful concoction of spices that immediately conjures up warm, fuzzy feelings, and makes you feel like you’re wearing a flannel shirt!
What’s a guy to do when he has a bunch of pumpkin pie filling and no desire to make dumplings anymore? No brainer. Go to the store, buy tart shells and start pouring in the rest of the filling! So that’s exactly what I did. Since I didn’t want to copy the last recipe exactly, I figured I’d spruce things up a bit with some pecans! (Which go very well with pumpkin I might add!)
Now this filling is a little bit different than your standard pumpkin pie, due to the fact that I started it out with cream cheese. What you end up with is a bit of a hybrid, pumpkin pie-cheescake thing going on which I enjoyed very much!
While I was creating the Roasted Garlic, Spinach & Bacon Rangoon, I also wanted to do some form of dessert finger food. Seeing as I still had half a pack of wonton wrappers left, and several cans of pumpkin filling in my cupboard, this was a no brainer! It’s a fun take on your traditional pumpkin pie, wrapped in wontons, fried into a crispy dumpling, sprinkled with cinnamon sugar and dipped in some whipped cream! Probably don’t need to convince you to try these ones hey? Well if I do, just imagine a cross between pumpkin pie and a churro! YUM!
Posted in Appetizer, Dessert, Fried, Snack, Snack
Tagged appetizer, churro, dumpling, finger food, holiday, hors d oeuvres, party, pumpkin, pumpkin pie, pumpkin spice, Whipped Cream, wonton