I had a great weekend, most of it was spent in the kitchen. I hosted a dinner party on Saturday night, made a huge breakfast Sunday and enjoyed this pumpkin spice latte and pumpkin turnover on Sunday afternoon.
Enjoying a delicious, homemade latte was the perfect way to spend my Sunday. Shopping with my sister later in the day was great, too.
Did you know Starbucks has a cult-like following of their pumpkin spice latte? People literally cheer when it becomes available (myself included). I drink way too many and will never feel badly about allowing myself this treat.
I was thrilled to find this recipe so I could continue the pumpkin spice latte obsession at home.
Pumpkin spice latte (recipe adapted from The Kitchn)
makes 1-2 servings
2 cups milk
2 tablespoons homemade pumpkin puree, canned pumpkin or 1 teaspoon of Torani Pumpkin Spice Syrup
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
Note, I made homemade pumpkin puree out of a sugar/pie pumpkin, Annie Eats blog has a great post with step-by-step directions.
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
I made pumpkin turnovers for my dinner party Saturday evening and had leftovers to go along with the latte. These turnovers were very easy using just a few ingredients; puff pastry, canned pumpkin, sugar and spices. Oh, and don’t forget the whipped cream!
Pumpkin turnovers (recipe from A Good Appetite)
3/4 c or so pumpkin purée
1/4 t cinnamon
pinch all spice
1 T brown sugar
1 sheet of puff pastry, thawed
1 egg beaten with a little water
Preheat oven to 400 F. Prepare a baking sheet with parchment paper or a silcon pad.
Mix the pumpkin purée with the spices & sugar. Taste & adjust to your preference.
Roll the puff pastry out on a lightly floured surface until its about 1/8 inch thick. Cut into 9 squares.
Put a tablespoon or so of the pumpkin mixture in the center of each square. Use your finger or a brush to put a little of the egg wash around the edge of the squares. Fold over to form a triangle & press to seal shut. I like to also fold the edges up a little to really seal them. Brush the tops with more of the egg wash. (You can sprinkle with a little more sugar if you want.) Cut a slit into the top of each turnover with a sharp knife.
Refrigerate until ready to bake.
Bake for 15 minutes. Turn the heat down to 350 F & bake until gold brown, about 10 more minutes.
Serve warm with whip cream.
Makes 9 small turnovers.
I hope you enjoyed your Halloween weekend!