Last Friday, I decided to make some pumpkin muffins. Rich’s family planted a whole field of pumpkins this year and some were rather small. I took a couple of them and made puree from scratch.
I just cut it up into chunks, removed the innards and baked on a rack in the oven at 350 until the pumpkin “meat” was nice and soft. I also find that if you add a little water to the pan, it prevents everything from drying out too much.
Once I removed the skin by scoping the pumpkin off with a spoon, I reserved everything into a bowl. While it cooled, I started looking up some recipes online. I happened to stumble across this one: Pumpkin Muffins and decided I would give it a try with some slight alterations.
Instead of adding in pumpkin puree and water, I assumed (yeah, I know…shame on me) they were using canned pumpkin which is much thicker. Instead, I decided that since the homemade puree was a little more watery I would just add 3 cups of pumpkin. In addition to this, I also added 1 teaspoon of ground cinnamon.
Everyone who had any gave rave reviews. They were moist and very flavorful. I will be making more in the very near future. I may even try some with cheese cake frosting too.
When you open the link, you will find all sorts of alterations that can be done as well. If you make some, feel free to share your results!
Everyone seems to be buzzing this year on social media about milks in Lattes at certain coffee houses. In an effort to demonstrate the ingredients used and give you a choice an how to make your own at home, I did some research and some taste testing.
I used fresh, raw milk straight off the farm but you can use any milk, so long as it’s whole milk. I’ve read where others have used substitute items like coconut milk but I don’t keep those on any trees in my lawn.
I will tell you that I like a little vanilla flavoring, so I did a splash of extract to both the tea and the milk. This was especially delicious when I used peach tea instead of black tea.
I would love your feedback and recommendations on anything you try! Here is the base recipe I used:
Ingredients for Tea
• 2 cups water
• 2 black tea bags (add additional from stronger tea flavor)
• 2 whole cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• 1/8 teaspoon ground allspice
• 2 tablespoon maple syrup
Ingredients for Latte (Milk mixture)
• ¾ cup whole milk
• 1 tablespoon maple syrup
• Pinch of ground cinnamon
• 2-3 tablespoons pumpkin puree (or other fruit if you desire flavoring)
For tea, bring water and spices to a boil. Turn off and steep for 5 minutes. Turn heat back on, add tea bags and maple syrup. Return to a slight boil. Turn off again and steeping for an additional 5 minutes. Remove bags and strain through a fine mesh sieve. Use ½ cup (per serving), reserve the rest in the fridge.
In a medium saucepan, bring the milk, maple syrup, cinnamon and any optional fruit puree (whisk this in milk as it heats) to a slight boil. Make sure to stir often. Remove from heat and use a submissersion blender until milk is frothy.
Pour tea to use in a mug, slowly add the frothy milk to the tea. Garnish with a pinch of cinnamon and serve hot.