Sunday, November 24, 2013
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Wednesday, October 9, 2013
Easy Pumpkin Spice Coffee for One
Fall is officially upon us. All I have to say to that is...YAY! I love this time of year for many reasons. I have an excuse to wear scarves and tights with everything, and light all of my apple and pumpkin candles. Divine! I also love a warm drink in a big mug. Nothing says comfort more than the warmth of a coffee on a chilly morning, and the delicious aroma of spices. Yes please.
Is it just me or are the Starbucks pumpkin spice lattes highly overrated? Not to mention over priced. Buy a can of pumpkin puree and make it yourself! You'll get several more portions this way and for a lot less money.
Here is what you'll need: sugar, pumpkin puree, vanilla, instant coffee powder, cinnamon, pumpkin pie spice, half & half, and milk.
To make one cup:
1 cup milk
1/2 cup half & half
1-1/2 Tbs. sugar
1-1/2 Tbs. instant coffee powder
1/2 tsp. vanilla
2 heaping Tbs. of pumpkin puree
A generous pinch of both cinnamon and pumpkin pie spice (about 1/8 tsp. total)
**this recipe is easily doubled if you want to make this for two, or just want an extra big cup**
In a small saucepan, combine all ingredients and place over medium low heat on the stove. Gently heat until the mixture begins to steep (DO NOT, I REPEAT, DO NOT BOIL!) You should notice tiny bubbles starting to form around the outside. Your coffee is now heated and it's time to drink.
Om nom nom. I love the smell of warm pumpkin and spice. You can top this coffee with some whipped cream if you'd like, but I like to pour this mixture directly into a travel thermos, and take it with me to enjoy during my morning commute. But by all means, find a blanket, a seat on the couch, and indulge yourself before the chaos of your day begins.
I'm thirsty.
Is it just me or are the Starbucks pumpkin spice lattes highly overrated? Not to mention over priced. Buy a can of pumpkin puree and make it yourself! You'll get several more portions this way and for a lot less money.
To make one cup:
1 cup milk
1/2 cup half & half
1-1/2 Tbs. sugar
1-1/2 Tbs. instant coffee powder
1/2 tsp. vanilla
2 heaping Tbs. of pumpkin puree
A generous pinch of both cinnamon and pumpkin pie spice (about 1/8 tsp. total)
**this recipe is easily doubled if you want to make this for two, or just want an extra big cup**
In a small saucepan, combine all ingredients and place over medium low heat on the stove. Gently heat until the mixture begins to steep (DO NOT, I REPEAT, DO NOT BOIL!) You should notice tiny bubbles starting to form around the outside. Your coffee is now heated and it's time to drink.
I'm thirsty.
Saturday, February 23, 2013
Green Pepper Steak Stir Fry
Oh my goodness...I am ashamed of myself for how long it's been since I last posted. All I can say is life. Life has taken over my free time, and my cooking. The home cooked meals in this house had gone from 5 or 6 times a week, down to about 1 or 2. My poor fiance. I don't think he can even look at one more sandwich.
Well I am back, and I am going to try to not be so neglectful of this blog, my fiance, or food. When I went to the grocery store I saw stir fry noodles on an end cap that were on sale for $2. I have never made a stir fry before. I didn't even know how really. I had a general idea of what went into a stir fry but I had no recipes to follow. This could either be really good...or really, really bad. Luckily for us, it was delicious.
I wish I would have written down the exact measurements of what I used, but when I'm cooking something new for the first time, I just rely on my senses to get me through. I'm a taste-as-you-go type of cook. But I'll try and give rough estimates.
Green Pepper Steak Stir Fry
2 packages stir fry noodles
2 green peppers, diced
2 tsps. minced garlic
1/4-1/3 cup soy sauce
2 eggs
salt and pepper
2 bunches of scallions, diced
1 package stir fry beef
olive oil
Sriracha hot sauce
In a large pasta pot, bring water to a boil. Salt the water as you would pasta, and then dump both packages of noodles in. Stir and cook for about 3 minutes (or per package instructions). Drain and rinse with cold water. Set aside.
Return the pasta pot to the stove and heat up a good drizzle of olive oil. Add the green onions and season them with salt and pepper. *Note: go easy on salting because we will be using soy sauce, unless you are using low sodium soy sauce* Cook peppers for 5 minutes over medium heat until softened. Add the beef and 1/4 to 1/3 cup soy sauce. Let this all cook together until the meat is cooked to your liking. Continue stirring so the soy sauce doesn't stick or burn.
Give the mixture a taste at this point. Adjust salt and pepper according to taste, but remember to go light on salt, because we will be adding a little more soy once the noodles are added.
Remove the pot from the heat and the garlic add both eggs, scramble the eggs using the residual heat of the beef mixture. Return pot to heat, and add the drained noodles. Mix everything together until the noodles are heated through. Add more soy sauce if desired. I added another generous drizzle at this stage. Add the scallions and toss. Serve noodles hot, using chopsticks if desired. Don't forget to drizzle with Sriracha for a little spice.
I'm eating the left overs for breakfast.
Well I am back, and I am going to try to not be so neglectful of this blog, my fiance, or food. When I went to the grocery store I saw stir fry noodles on an end cap that were on sale for $2. I have never made a stir fry before. I didn't even know how really. I had a general idea of what went into a stir fry but I had no recipes to follow. This could either be really good...or really, really bad. Luckily for us, it was delicious.
I wish I would have written down the exact measurements of what I used, but when I'm cooking something new for the first time, I just rely on my senses to get me through. I'm a taste-as-you-go type of cook. But I'll try and give rough estimates.
2 packages stir fry noodles
2 green peppers, diced
2 tsps. minced garlic
1/4-1/3 cup soy sauce
2 eggs
salt and pepper
2 bunches of scallions, diced
1 package stir fry beef
olive oil
Sriracha hot sauce
In a large pasta pot, bring water to a boil. Salt the water as you would pasta, and then dump both packages of noodles in. Stir and cook for about 3 minutes (or per package instructions). Drain and rinse with cold water. Set aside.
Return the pasta pot to the stove and heat up a good drizzle of olive oil. Add the green onions and season them with salt and pepper. *Note: go easy on salting because we will be using soy sauce, unless you are using low sodium soy sauce* Cook peppers for 5 minutes over medium heat until softened. Add the beef and 1/4 to 1/3 cup soy sauce. Let this all cook together until the meat is cooked to your liking. Continue stirring so the soy sauce doesn't stick or burn.
Give the mixture a taste at this point. Adjust salt and pepper according to taste, but remember to go light on salt, because we will be adding a little more soy once the noodles are added.
Remove the pot from the heat and the garlic add both eggs, scramble the eggs using the residual heat of the beef mixture. Return pot to heat, and add the drained noodles. Mix everything together until the noodles are heated through. Add more soy sauce if desired. I added another generous drizzle at this stage. Add the scallions and toss. Serve noodles hot, using chopsticks if desired. Don't forget to drizzle with Sriracha for a little spice.
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