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I love to read cook books; the contents inspire me to create delightful, delicious, nourishing and nutritious dishes.
Sometimes I read a recipe and think, "so-and-so would love this recipe."
That is just what happened today. I was browsing the pages of a "Make it Fast, Cook it Slow" a cookbook I recently purchased at a library book sale. (I love library book sales too!!)
The recipe is perfectly apropos to the onset of fall, and all things warm, spicey, and pumkiny:
Pumpkin Spice Latte - made in the crockpot (slow cooker).
I can imagine coming home on a cool day to a house smelling deliciously of pumpkin spice and coffee. Yum!!
The ingredients:
1/2 cup brewed espresso or 3/4 cup strong coffee
2 cups milk (cow or your preferred substitute says me, Brooke)
2 tablespoons canned pureed pumpkin (or homemade, says Brooke)
1/2 tsp pumpkin pie spice, or 1/4 tsp ground cinnamon + 1/8 tsp ground cloves + 1/8 tsp nutmeg + pinch of ground ginger
2 tablespoon sugar
2 tablespoon vanilla extract
whipped cream (optional garnish) - dairy free version use whipped coconut cream
2 cinnamon stick (optional garnish)
The directions
Use a 2-quart slow cooker. Add coffee and mile to stoneware, whisk pumkin, spices, sugar and vanilla into liquid in crock. Cover and cook on high for 2 hours. Whisk again. Ladle into mugs, top with whipped cream, drop in cinnamon stick and enjoy alone or with friends, chimes in Brooke. Also, for fun or festivity, if you like, add a little kahlua or irish cream to toddify the delectable drink)
Jessica, let us know how it tastes!
If you want to learn more about the cookbook, check it out here on Goodreads or at the author's, Stephanie O'Dea, website.
I only purchased the book a few days ago, so I have not yet made any of the recipes, but I can tell I will! The recipes are simple to read and understand, the ingredients are accessible and wholesome, and, bonus for me, all recipes are gluten free!
I will have to modify some since they rely on dairy ingredients.
I will report back later on what I made and how it tasted.
Sometimes I read a recipe and think, "so-and-so would love this recipe."
That is just what happened today. I was browsing the pages of a "Make it Fast, Cook it Slow" a cookbook I recently purchased at a library book sale. (I love library book sales too!!)
The recipe is perfectly apropos to the onset of fall, and all things warm, spicey, and pumkiny:
Pumpkin Spice Latte - made in the crockpot (slow cooker).
I can imagine coming home on a cool day to a house smelling deliciously of pumpkin spice and coffee. Yum!!
The ingredients:
1/2 cup brewed espresso or 3/4 cup strong coffee
2 cups milk (cow or your preferred substitute says me, Brooke)
2 tablespoons canned pureed pumpkin (or homemade, says Brooke)
1/2 tsp pumpkin pie spice, or 1/4 tsp ground cinnamon + 1/8 tsp ground cloves + 1/8 tsp nutmeg + pinch of ground ginger
2 tablespoon sugar
2 tablespoon vanilla extract
whipped cream (optional garnish) - dairy free version use whipped coconut cream
2 cinnamon stick (optional garnish)
The directions
Use a 2-quart slow cooker. Add coffee and mile to stoneware, whisk pumkin, spices, sugar and vanilla into liquid in crock. Cover and cook on high for 2 hours. Whisk again. Ladle into mugs, top with whipped cream, drop in cinnamon stick and enjoy alone or with friends, chimes in Brooke. Also, for fun or festivity, if you like, add a little kahlua or irish cream to toddify the delectable drink) Jessica, let us know how it tastes!
If you want to learn more about the cookbook, check it out here on Goodreads or at the author's, Stephanie O'Dea, website.
I only purchased the book a few days ago, so I have not yet made any of the recipes, but I can tell I will! The recipes are simple to read and understand, the ingredients are accessible and wholesome, and, bonus for me, all recipes are gluten free!
I will have to modify some since they rely on dairy ingredients.
I will report back later on what I made and how it tasted.
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