This morning, I had to drive my daughter to school. I decided that since I was already out, I might as well treat myself to a Pumpkin Spice Latte from Starbucks. I’ve really enjoyed these lattes in the past. They are made with a pumpkin-milk base and pumpkin pie spices. I made my own version last year….. I’ll share my recipe as soon as I find where I put it. 
I had my boy in the car, so we hit the drive-thru. It took forever. Seriously. I think I was in that line for almost 10 minutes and my coffee cost …read more

If you’re like me, you count down the days until September 1st. Not only does it mark an (unofficial) turn of the seasons with cooler weather, crisper air, and falling leaves, it also means pulling all of my autumn decorations out of storage and decking out the house in reds, oranges and golds!

Naturally, my thoughts also turn to warmer fare, and what cooler evenings mean for dinners, and cooler mornings mean for caffeination!
One of my favorite ways to “celebrate” is to grab a Pumpkin Spice Latte. Starbucks usually rolls theirs out around September 1st, and many other more local …read more

I had a big jar of pumpkin puree leftover from the pies I did not make at Thanksgiving and then again at Christmas time, so today I decided to use it for something for Sarah and me.  First up, Pumpkin Spice Lattes. For a vegan version of this recipe, skip the cow’s milk, substituting soy or rice milk instead. You can use vanilla soy or rice milk, if you like, but if you do, then skip or cut back the amount of sugar.
Pumpkin Spice Lattes
3 cups milk
1 1/2 cups pumpkin puree
6 TB sugar
1 tsp pumpkin pie spice
4 shots espresso
Heat the …read more