Thanks to Lauren over at Healthy and Delicious for this wonderful recreation of the Starbucks seasonal Gingerbread Latte. My husband and I thoroughly enjoyed this hot beverage. It was so good, I couldn’t stop myself from drinking the whole cup… my first FULL cup of Joe in over 16 months (because of baby boy). Oh, did I ever need caffeine today! My babe is waking every 2 hours again because he got his first tooth, yippeee! Did you know that baby teeth grow the most while your baby is sleeping?
Folks, get out your slow cookers… time for some pumpkin butter.
I thought apple butter was so easy… why not do the same for pumpkins? Well… the pumpkins were painful. Its fun to carve jack-o-lanterns, but peeling and chopping up a pumpkin… not so fun. In the end, I threw them in the oven for 40 minutes to soften the pulp, then scooped it out. I also noticed that with apple butter, the apples have a natural sweetness that really makes adding sugar optional. With pumpkin butter you don’t have much choice, the sugar seemed necessary.
Cayenne pepper, pumpkin, and chocolate. Woooohooo… these brownies are on fire!
If you haven’t noticed… I finally got around to building a recipe index for Cake Student (see Recipes tab above!). Finally, an easier way to search this crazy site. After the directory was built, I was shocked to realize that brownies have not yet made it to the big screen. So, I just had to post an unusual brownie recipe, something I never tried before. Hot cayenne pepper and chocolate, I have heard that particular marriage of ingredients is pretty good (same goes for bacon brownies) but these caught my eye. Martha Stewart 2004.
Like every other Martha recipe I have tried… this one has a rather long list of ingredients, seemed intimidating, but turned out fabulous. The woman knows her stuff.
I couldn’t not post a tasty treat when Halloween is right around the corner.