Pumpkin spice Latte Syrup

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Homemade All-Natural Pumpkin Spice Latte Syrup

Enjoy a homemade, all-natural pumpkin spice latte with this simple syrup recipe! It’s easy to make and keeps well, so you can enjoy delicious lattes whenever you like.

Ingredients

  • ⅔ cup brown sugar
  • ½ cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 ⅓ cup water
  • ¼ cup solid pack canned pumpkin (not pie filling)

Directions

  1. Combine all the ingredients in a saucepan.
  2. Heat the mixture to a simmer over medium heat, stirring occasionally.
  3. Once simmering, reduce the heat slightly and continue to simmer for five minutes.
  4. Carefully strain the hot syrup through a fine-mesh strainer or cheesecloth into a clean bottle or jar.
  5. Let the syrup cool completely, then cap and store it in the refrigerator for up to a month.

Now you have a delicious, all-natural pumpkin spice syrup ready for your next latte!

Try these delicious Autumn Cookies

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Pumpkin Crinkle Cookies

INGREDIENTS

  •  2 cups all-purpose flour
  •  1 Tbsp pumpkin pie spice
  •  2 tsp baking powder
  •  1 tsp baking soda
  •  1/2 tsp salt
  •  1/2 cup canola oil
  •  1/2 cup brown sugar, packed
  •  1/2 cup granulated sugar
  •  1 large egg
  •  1 cup pumpkin puree
  •  1 tsp vanilla extract

For Rolling:

  •  1/2 cup granulated sugar
  •  1 cup powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla. Fold in dry ingredients until just combined. Dough will be thick, soft, wet and sticky.
  4. Place sugars for rolling in two separate bowls. Use a one ounce scoop or a heaping Tablespoon and drop batter directly into the bowl of granulated sugar. Swirl bowl or use a spoon to coat the dough in sugar. Shake off excess. Roll dough in hands to smooth edges. Then coat the dough in powdered sugar. Do NOT shake off excess. Squeeze the powdered sugar gently around the dough and place it on the prepared baking sheet 2-inches apart. (Dough may spread/flatten some before baking. It is quite soft. This is ok.) Repeat process quickly to fit 12 cookies on the pan. Bake immediately. (Prepare cookies just before placing in oven. If the dough sits too long it will absorb the powdered sugar.)
  5. Bake at 350˚F for 9-10 minutes, until puffy and cracked. The cookies should be soft and matte (not wet/shiny) where the cracks are. Do not over-bake. Cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Yields 3 dozen Cookies

Bavarian Pretzels

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Oktoberfest is just around the corner! Why not try your hand at making some traditional Bavarian Pretzels to celebrate?

Traditional Bavarian Pretzels

This recipe makes 16 large pretzels, perfect for celebrating Oktoberfest!

Ingredients

  • 2 lb 12 oz (approx. 1250g) bread flour
  • 2.25 oz (approx. 64g) fresh yeast
  • 22 oz (approx. 624ml) warm water (105°F / 41°C)
  • 2.25 oz (approx. 64g) unsalted butter, softened
  • 1 oz (approx. 28g) honey
  • 1 ½ tbsp kosher salt
  • Pretzel salt or Fleur de Sel, for sprinkling

Lye Solution Bath (Read warnings carefully!)

  • 1 oz (approx. 28g) food-grade sodium hydroxide (lye)
  • 1 qt (approx. 946ml) warm water (100°F / 38°C)

Warning: Lye is caustic and can cause severe burns and blindness. Always wear protective eye gear and gloves when handling it.

Instructions

  1. Make the Dough: In a stand mixer fitted with a dough hook, combine the bread flour, fresh yeast, warm water, butter, honey, and kosher salt. Mix on low speed for two minutes, then increase to medium and knead for about 8 minutes, or until an elastic dough forms.
  2. Bulk Proof: Transfer the dough to a lightly oiled bowl, cover, and let it bulk proof for 50 minutes in a warm place.
  3. Divide and Rest: Gently divide the dough into 4-ounce balls. Let them rest for 10 minutes.
  4. Shape Pretzels: Roll each dough ball into a long rope, approximately 30 inches long. Shape each rope into a traditional pretzel.
  5. Second Proof: Place the shaped pretzels on a lightly floured surface or parchment paper and let them proof for 30 minutes.
  6. Prepare Lye Bath: In a non-reactive bowl (glass or stainless steel), carefully add the 1 oz of food-grade sodium hydroxide (lye). Then, slowly and carefully pour the 1 quart of warm water over the lye, stirring gently until it’s completely dissolved. Never pour lye into water quickly, and never add water to lye, as it can splash and cause burns.
  7. Dip Pretzels: Wearing your protective eye gear and gloves, carefully dip each pretzel into the lye bath for a few seconds. Use a slotted spoon or spider to remove it, letting any excess lye solution drip off. Place the dipped pretzels on a wire rack to drain briefly.
  8. Season: Immediately sprinkle pretzel salt or Fleur de Sel generously over the wet pretzels.
  9. Bake: Preheat your oven to 400°F (200°C). Place the pretzels on a parchment-lined baking sheet. Using a baker’s lame or a sharp knife, make a single slit (about 2 inches long) along the thickest part of the pretzel’s base.
  10. Bake for 10-12 minutes, or until they achieve a deep, dark brown color and a shiny crust.
  11. Serve: Serve warm with classic accompaniments like beer cheese sauce and various German mustards.

Prost!

As fall approaches, so let the pumpkin spice begin…

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Autumn in Leavenworth, Washington
Down East Maine Pumpkin Bread

Autumn is, without a doubt, my favorite season. The abundance of fresh pumpkins and crisp apples makes it truly special. As the days grow shorter and the nights become cooler, there’s nothing quite like snuggling up by the fire with a hot apple cider.

Down East Maine Pumpkin Bread

This recipe makes two delicious loaves of classic pumpkin bread, perfect for a cozy autumn treat!

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Fresh pepita seeds, for sprinkling (optional)

Directions

  1. Prepare Your Pans: Preheat your conventional oven to 350°F or your convection oven to 325°F. Grease and flour two 9×5 inch loaf pans, then line them with parchment paper to prevent sticking.
  2. Combine Wet Ingredients: In a large bowl, mix together the pumpkin puree, eggs, vegetable oil, water, and white sugar until everything is well blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Mix and Pour: Gradually add the dry ingredients to the pumpkin mixture, stirring just until everything is combined and no dry streaks remain. Pour the batter evenly into your prepared loaf pans. If desired, sprinkle fresh pepita seeds generously on top of each loaf.
  5. Bake: Bake for about 50 minutes in the preheated oven. The loaves are done when a toothpick inserted into the center comes out clean.

Enjoy your freshly baked pumpkin bread!

Pumpkin & Banana Dog Biscuits

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Homemade Pumpkin & Banana Dog Treats

Spoil your pup with these wholesome, homemade treats! This simple recipe yields delicious, all-natural biscuits your dog will love.

Ingredients

  • 3 cups whole wheat flour
  • 2 large eggs
  • 1 cup pumpkin purée (make sure it’s 100% pumpkin, not pie filling)
  • 1 ripe banana, mashed

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the eggs, mashed banana, and pumpkin purée until well combined.
  3. Gradually add the whole wheat flour to the wet mixture, stirring until all the flour is incorporated and a firm dough forms.
  4. Lightly dust your counter and a rolling pin with a little extra flour. Roll out the dough to approximately 1/8 inch thickness.
  5. Use a cookie cutter to cut out treats in your desired shapes.
  6. Place the cut-out treats on a baking sheet.
  7. Bake for approximately 20 minutes, or until golden brown and firm.
  8. Allow the treats to cool completely on a wire rack before treating your furry friend!