Carrot Cake

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The state of denial should be our 51st state.  It is our most populous state and one frequented by nearly all of us, some daring to never leave.  Because once you do, you will be sure to return.  You see, denial is the thing that allows us to get out of bed in the morning and to proceed with our day thinking that we will be productive, make a difference and have a profound effect on the world around us.  It is the thing that allows us to act within the confines of the law, and allows government and societies to function. Without it, our lives would come to a grinding halt as we all come to the collective realization that the world and most of its inhabitants are really a bunch of amoral craptards and we are all hurtling towards certain doom.

I’ve just finished an hour of exercise, so forgive the stream of consciousness rant.  I didn’t take a breath while composing this witty prose (denial, again).

Carrot cake is one such example of denial.  It’s got eggs and nuts (protein), carrots for beta carotene and better vision, raisins have fiber.  What could possibly be wrong with carrot cake?   Ignore the 2 cups of sugar and 1+ cup of oil and extend your stay in the state of denial.  All are welcome.

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
3 c grated carrots, approx 1 pound
1 c sweet flaked coconut
1 cup raisins or dried cranberries
1 cup chopped walnuts

 

  1. Preheat the oven to 400 degrees. Grease and flour your bundt pan.  Set aside
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla.
  3. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  4. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula.
  5. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, turn out onto a baking rack, and cool completely.

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Carrot cake, pre-icing

carrot cakeNot as pretty as Nothing Bundt Cake, but close enough

The Christmas Table

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You’ll notice that I haven’t blogged in awhile and I am the one most  stymied by this.  How could I have not blogged when I’ve cooked so much in the last 4-6 weeks and had 1 week of vacation during the week of Thanksgiving and then another during Christmas week? Then I realized that it was because we hosted Thanksgiving, had houseguests and hosted two Christmas parties.

I am no longer stymied.

I’ll skip the details on Thanksgiving, except to say that this happened.

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For the first Christmas party our friends had this brilliant idea of making each other gifts instead of buying ones.  I was down with that–very Amish, very Laura Ingalls Wilder.  I mean, after making 6 jars of apple butter, 4 jars of pumpkin butter, 2 jars of dulce de leche, 2 pans each of croissant and panettone bread puddings I was all set to raise a barn right alongside the Lapps of Lancaster.  I warned Pru that if I started to talk about making cheese (found a recipe for it, not that hard!) and churning butter that it was time for an intervention.  It was loads of fun and work but truth be told, for next year I’m strongly considering hitting Banana Republic for a couple of scarves for these aforementioned friends.

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imageOur bounty for the first Christmas party consisted of homemade biscuits, pumpkin butters, sausage, blueberry french toast casserole, breakfast strata and other carbs enough to feed a small African country.

The second Christmas party was for my family and as it is every year, was held at our house.  This year, I got smart and decided to put everyone to work.  Under Pru’s expert tutelage, my cousin Oliver carved the prime rib, other cousins plated the food and another was the mixologist for the evening.  Everyone liked helping out and feeling useful and Pru and I definitely felt less stressed at trying to coordinate everything by ourselves.

imageWe set up earlier in the day.  Tried to keep it simple with white linen and plates, red runner

imageI like to use these little ball ornaments to label the food being served.  As if it would stop people from eating food they didn’t recognize. 

imagePru came up with this great idea to display our Christmas cards.  He didn’t even consult Pinterest

imageThis is my favorite tree topper of all time.  My Dad and I bought it at Walgreens for like $5.  I’ve had it for about 30 years. 

I did not take pictures of the food because despite all the help, I was still running around.  But these two are arguably my favorite of the night as they embody what Christmas is all about for me…

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10603583_10152504438336401_4459921577187632794_nCigars and stogies by the fire pit.

Have a great 2015!

New Year, New You

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I don’t really make new year’s resolutions. Well, not anymore. Sure, it used to be the standard ‘lose weight,’ ‘read more,’ ‘volunteer more.’ But there’s too much pressure in living up to these promises that I’m sure to fail by the end of the month. And as hyper self-critical as I can be–which is a resolution all by itself–I resolve to not make any this year.

But it is a time for new beginnings. So today, I was motivated to do 1/2 hour on the elliptical while watching Friends which is now on Netflix–yay! And I followed it with a matcha green tea smoothie made in my Ninja (Sorry R, couldn’t stomach the $500 price tag on the Vitamix).

On another note, I heard this thing on NPR last year on the key to setting realistic goals and resolutions: start with something simple and attainable like “I will exercise for 5 minutes today.” That’s it. Don’t get ambitious. Start with something so amazingly modest, you’ll kick yourself for not meeting the goal. That way, if you do more than 5 minutes, you’ll applaud yourself and if you just do 5 minutes then you will have met your goal. The idea, of course, is to incrementally increase your goal to 10 minutes, 15, 20, etc. My goal today was to make it through one episode of Friends, which without commercials is 23 minutes. I did that plus another 7. Day 1 of New Year, New You was a hit! Don’t worry, I won’t keep calling it that. Just today.

Super Easy Matcha Green Tea Smoothie

1 T matcha green tea powder, TJ’s version is fine
1 banana
2 T Greek Yogurt
1 c ice
1/2 c almond milk, soy or regular will do

Blend and enjoy!

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Doro Wat

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I first discovered Massawa when I worked at Planned Parenthood decades ago and a bunch of us got together after work—a mix of card carrying liberals, closet socialists, all feminists—washed down some spicy Doro Wat with Ngoma.  I know I just said a couple words there you may have never heard of but trust me when I tell you that hot, spicy Ethiopian food eaten without utensils and only the aid of spongy bread injera to shovel it all into your mouth, and then grasping a now slippery beer bottle with greasy fingers is probably one of the richer and more memorable food experiences you’ll ever have.  I took Pru to Massawa on one of our first dates and after his initial hesitation and recounting that awful (awfully funny, to be specific) line from When Harry Met Sally about ordering empty plates at an Ethiopian restaurant, he thoroughly enjoyed his first foray into Ethiopian food.

Moment of silence as we mourn the loss of this now defunct Ethiopian eatery…

massawaHere we are, 25 years later and I tried my hand at the spicy chicken stew Doro Wat, and it was actually fairly easy to make.  The most exotic thing about it is the spicy berbere spice blend which you can either buy or prepare yourself.  If you make it yourself, you can control the spiciness because Ethiopian food is notoriously numbingly spicy.  I made my own.

Ingredients
  • 2 ½ to 3 lbs chicken thighs and legs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 3 cups yellow onions finely minced to a chunky puree in food processor
  • 3 tablespoons butter
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • ¼ cup berbere (see recipe below)
  • 1½ teaspoons salt
  • 1 cup chicken stock
  • ½ cup garbanzo beans
Instructions
  1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
  2. Heat the olive oil in a saute pan or dutch oven.  Brown chicken pieces turning over twice to ensure it’s browned on all sides.  Remove chicken from pan and set aside.
  3. In the same pan, add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
  4. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
  5. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
  6. Add the browned chicken, garbanzo beans and broth, bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  7. Adjust the seasonings, adding more berbere according to heat preference.
  8. Serve hot with injera bread or rice.

Berbere spice, adapted from The Daring Gourmet

Ingredients
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 whole allspice berries
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 5 dried red chilies, seeded, broken into small pieces
  • 3 tablespoons sweet paprika
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cinnamon
  • 1 teaspoon turmeric
Instructions
  1. In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
  2. Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
  3. Store in an airtight container in a dark place.

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New Beginnings

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So this particular post is not about food, it’s about new starts.  As noted previously, we moved J to a new school after a month of agonizing deliberation.  I couldn’t write about it earlier because it was too painful and fears of being an inadequate mom were hard to come to terms with in the past month, but thankfully after some distance I’ve made peace with it.

Out of respect for his other school I will leave out details and show this picture instead, taken the first week at his old school.

Suffice it to say that Js forced smile is atypical and falls somewhere between constipation and repressed misery

IMG_0776And then we met Principal Jocelyn.

IMG_0767The first time I talked to her on the phone, we spent a happy few minutes laughing and talking about the origin of the name we shared.  I had almost forgotten that we were in crisis mode that day as Pru and I were trying to schedule appointments and tours for potential schools to move J to–it was a Friday and we had made a decision remove him from his current school so we didn’t want to wait much longer.  Jocelyn normalized the whole experience and made us feel at ease from the moment we first talked.

By the way, this was taken at JJs last Halloween parade, hence the reason for our attire.  We look like we’ve all known each other forever, right?

So, to make this post useful and not so much a rant or a rave, I will share some key lessons I’ve learned:

1)  When interviewing teachers and administrators, trust your gut.  First impressions are important so if you don’t get a warm and connected feeling to the school and people in it, pay attention to that.

2) Parents are just as much a part of the school community as the children are.  Get involved, help out and learn about the culture of the school through that involvement.  Not all parents have this luxury or the flexibility in work schedules, but if you have time off or vacation days spend at least part of it volunteering at the school.

3)  Not all kindergarten teachers will be warm and fuzzy.  That’s OK; I didn’t necessarily need warm or fuzzy but patience combined with an appreciation for innovation and technology are essential.  A teacher who doesn’t like to email or use the computer is a yellow flag.

4) Interview and tour your potential school.  Attend open houses (mostly scheduled during the week-ends) and bring your child along.  Kids are so often used to having things done to or for them, we forget to do things with them.  Have them sit in the classroom and let them get the feel of the environment they will spend the next 5-9 years of their lives in.  It’s only fair.  Then ask them questions about how they felt, what they liked or didn’t like.  You’ll be surprised at how useful these little people are in this process.

5) During that interview ask about things like support available to teachers for large class sizes, resources available to parents and students if or when the child starts to struggle.  How often do you communicate with parents and what’s the preferred mode of communication.  Do you welcome visits to the school and how are they scheduled?  What are appropriate learning and developmental milestones for incoming kindergarteners, 1st graders, etc?  In other words, what do you expect them to be able to do or how to act?

6) Don’t be swayed by your ideal of what a school should look like.  I fell in love with the beautiful building and surroundings of the first school because it looked like the school I attended as a kid.  I also thought that my child will benefit from this environment but remember, it is just a building.  It’s the teachers and the staff and principal that set the tone and foster the learning and growth of the kids–nostalgia and pretty, not so much.  That was a parenting fail on my part by the way.

7) If your kindergartener tells you they don’t like school and it’s only been two weeks, listen to that.  Investigate, ask more questions and meet with the teacher.  Have the principal involved in that meeting so everyone is on the same page.  In the end, we are all on the same side.

8)  Lastly, if it’s not a match between the school and your kid, move them.  Don’t wait until relationships suffer  and communication breaks down.  There was mutual courtesy, we gave them notice and were very transparent with the principal on the reason for our move, giving her some pretty candid feedback that we hoped would benefit the teacher and ultimately her students.  Begin that feedback with, “I hope you take this feedback in the spirit in which it is intended.”  In turn, she was gracious, tried to talk us out of moving and thanked us for our honesty.

This is the after to the before picture

IMG_4864-1Most importantly, I’ve learned once again that we are all works in progress.  Just because we moved schools doesn’t mean that we as parents are devoid of responsibility for the learning and growth of our children.  If the kid acts out in the old school, chances are he will act out in the new one.   Constant vigilance and reinforcement as well as discipline at home go a long way towards helping teachers do their job.  We don’t just drop our kid off and expect the school to do all the work.  Pru and I look at it as a partnership where we all work towards a common goal.  Yes he still misbehaves and gets in trouble but we feel comfortable addressing them head on with the knowledge that he’s not perfect, teachers are human and in the end we’re all in this together.

Apple Tart

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Has it really been a month since I blogged?  YES.  It was a very eventful October.  Between moving the little guy to a new school–yup, that happened–more on that later and then the gnarly cold and canker sores brought on by the stress of said events–’twas a busy month. I know that was one long run-on sentence but it’s felt like one long run-on month.  And as for the school thing–let’s just say that JJ and the old school were like a pair of mismatched shoes and after much heartache and deliberation (all on our part, the kid was oblivious–he went to one school Friday and another on Monday with nary a reaction) we decided to change shoes one month into the school year .  So far, best parenting decision.  Ever.

I first fell in love with Apple Hill in 2009 when we went with some friends and I bought freshly pressed apple cider.  And apple fritters.  With nuts.  Without nuts.  Apple doughnuts.  All apples, all day.

Actually, I fell in love with Apple Hill at this very moment.

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It was a cold morning in early November, 2009 and you can feel the hint of frost while still being able to pick apples right off the tree.  This is one of the many reasons I love living in California.  You drive a couple of hours and you hit mountains and pick apples.  Another hour or so, you get snow.  And you turn around, drive another few hours and surf.  I am very lucky I get to experience this interesting and complex array of microclimates and geographies–all breathtaking.

This past week-end, we once again made the 140+ mile and 2-hour trek to Placerville to meet up with some old friends and even though the weather was close to being unbearably hot, it was still a great time.  It’s hard to get one’s brain wrapped around the warmth of braised stews and hearty apple pies to ward off a chilly fall evening when it’s 86 degrees out.  But still, it was nice to labor under the delusion of fall when you’re in the midst of apple orchards.

There are about 12 pounds of apples of different varieties on the kitchen counter so I decided to put a dent in it by making an easy apple tart. Tarts are beautiful, tasty and so very easy because of my new culinary BFF, the puff pastry. Puff pastry is good for both savory and sweet dishes–they are my go to for tea parties, breakfasts (see post on Panera souffle) and desserts. They’re versatile, cheap and readily available.

Ingredients
1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam

Directions
Preheat the oven to 375 degrees. Line 2 sheet pans with parchment paper.

Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.

Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.

Bake for 30-35 minutes, until the pastry is browned and the edges of the apples start to brown. When the tarts are done, heat the apricot jelly until runny and brush the apples and pastry completely with the jelly. Loosen the tarts with a metal spatula so they don’t stick to the paper. Allow to cool and serve warm or at room temperature.

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Mac and Cheese

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I went to a conference last week which I had been dreading for weeks.  This is unusual for me–I love that I get the chance to hear about innovations and creativity and what happens when hunches become ideas and then plans and then finally, action.  In short, I love learning and the excitement of applying lessons back in my own work.

Then my son was born.  And the thought of being away from him for more than a day was heartbreaking.  You’d think I was going off to Afghanistan, that’s how dramatic this whole scene unfolded.

When I finally broke the news to him that I was leaving for a few days, it did break our collective hearts–my husband included because he watched this whole conversation unfold while J and I sat on the couch with my boy on my lap, refusing to let go.

“But Mommy, when will you come back?”

“I’ll be back on Wednesday.”

“Is tomorrow Wednesday?

“No, honey.  Tomorrow is Monday.”

So that turned into a lengthy conversation and a lesson about the days of the week, the difference between work and vacation and just because you go on an airplane doesn’t necessarily mean you’re going on vacation. It all ended with an earnest promise in between sniffles, “I’ll be brave.”

It was a long three days barely eased by Face Time.

When I got back, there was a request for Mac and Cheese and then the bigger request, “Don’t go away again, OK?  Me and Daddy were sad because we didn’t have a Mommy in the house.”

So while it’s no substitute for a mommy, the Mac and Cheese like a mommy, brings comfort and warmth to your heart and to your belly.

Inspired by Homeroom, my new favorite restaurant in Oakland, I tried my hand at 3 different kinds: Sriracha Mac which is as awesome as it sounds, English Cheddar Mac with panko and Gruyere Mac trailer style with hotdogs and potato chips–only mine was made with chicken apple sausage. All were incredible.

Ingredients

Bechamel Sauce:

3 cups whole milk
2 teaspoons sea salt
1/2 cup unsalted butter
1/2 cup all-purpose flour

1 cup of shredded cheese (I used 1/2 Gruyere and 1/2 English cheddar)

8 oz of Cavatappi pasta, yields about 6 cups of pasta

Preparation

Preheat oven to 375.

Over high heat, boil the pasta about 7 minutes for al dente.  Drain.

Microwave milk about  3 to 4 minutes. Set aside.

Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Add the salt.

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Stir in shredded cheese into the bechamel sauce until melted.  Add the pasta and continue cooking, stirring occasionally, until the pasta is coated in the cheese sauce. Sprinkle Panko bread crumbs (found in most grocery stores) evely on top.  Bake in 375 degree oven until bubbling and brown, about 20-25 minutes.

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Cavatappi with its ridges and corkscrew shape is perfect for the sauce to adhere to

Variations:

Trailer Mac style: Add in 2 chicken apple sausage links or hotdogs, top with crushed potato chips.  Lay’s is the perfect potato chip in life and in mac and cheese.

Sriracha Mac: Add 1-2 tbsp of sriracha and 1/2 – 1 tsp of ginger/garlic paste in your cheese mixture.  This paste is commonly used in Indian cooking and can be made by taking equal amounts (4 oz) of ginger and garlic and 1 tbsp of olive oil and pureeing in a food processor.

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Guinness Braised Short Ribs

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One of my favorite people on earth is my friend Dorothy. She was one of the first faithful followers of this blog and so I’m thinking that merits at least one post being dedicated to her. Besides that, she’s tall and graceful and never makes me feel like a stubby little hobbit when we walk next to each other. She’s one of the few people who really appreciates my inner dork, the one who just lets me be. Early in our friendship, she once gave me a card that said:

I didn’t say it was your fault, I said I was going to blame you.

That’s when I knew we were going to be friends for a very long time.

So when she asked for my recipe for beer braised short ribs this morning, rather than send her an email reply, I’m dedicating this post to her. And by the way, she’s not a Dot or a Dotty, as those nicknames don’t do justice to the presence and grace that is my friend Dorothy.

Recipe
3 medium onions, cut into wedges
3 to 3-1/2 pounds bone-in beef short ribs
1 bay leaf
12 oz Guinness or any beer you like
2 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp tomato paste
2 tsp dried thyme
2 tsp beef bouillon granules
1 tsp salt
1/4 tsp pepper
3 Tbsp all-purpose flour
1/2 cup cold water

Procedure
Brown beef short ribs and set aside. This is an additional step, I know and you can probably get away with just putting the raw meat in the crock pot. But I really love the color and the psychological security of eating browned, fried meat so trust me on this one. Brown the meat.

Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over browned meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Pumpkin Spice Latte

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Fall is quite possibly my favorite season of all.  I’d like to be able to say it’s the crisp autumn air, the sun setting earlier in the evening, and amber colored leaves that line the streets on a windblown day. But it’s really all about the food.

Well, maybe it’s not all about the food…

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Half Moon Bay Pumpkin Festival, 2010

The boys and I usually make an annual pilgrimage to one of our favorite fall destinations:

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Apple Hill, Sacramento

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Ardenwood Farms, Fremont

Fall food really is the best though.  Apple crisps, pumpkin pies, guinness braised shortribs in the crockpot to ward off chilly nights are what draw me to this season. But because California is in the midst of a drought this year and summer is really just beginning, the only way I realized that fall is now upon us was the first Facebook post on the arrival of the much anticipated Pumpkin Spice Latte at Starbucks. I know, I know that sounds a little sad…FB telling me it’s fall.  But FB also told me that there was no pumpkin, and nary a pumpkin pie spice in Starbucks’ Pumpkin Spice Latte.  Starbucks listed their ingredients as ‘fall flavors’ among which are cinnamon, caramel ‘food color’ and high fructose corn syrup.  It also costs about as much as a school lunch with way more sugar and roughly the same amount of calories.   With the aid of Pinterest, I decided to make my own with some modifications.

Recipe

Pumpkin Pie Spice Syrup
1//2 c  canned pumpkin puree
1 tsp pumpkin pie spice
2-4 T maple syrup
2-4 T agave nectar
water

coffee
1/2 c milk

Procedure

To make the syrup, combine pumpkin puree, pumpkn pie spice, maple syrup and agave nectar in a medium saucepan over low heat.  Add water to thin the mixture.  The amount of maple syrup and agave nectar can be adjusted to your preference–2T of each for me was not sweet enough so I added more.  Set aside.

Froth milk by shaking it in a tightly sealed mason jar or tupperware for 2 minutes then microwave for 20-30 seconds or until heated through.

Spoon 2 tsp of the pumpkin pie spice syrup nto your coffee and mix until dissolved.  Pour frothy milk on top and sprinkle pumpkin pie spice over the foam top.

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