Pumpkin Spice Latte

I love coffee! I REALLY love specialty coffees. I don't hit Starbucks nearly as often as I would like to, which is probably for the best since a drink there is nearly a small fortune. As I was spending much too much time on Pinterest I came across this recipe for Pumpkin Spice Lattes that were supposed to taste just like the ones Starbucks makes! Yay! And luckily for me I had everything I needed to make them! It was absolutely delicious! So I must share this with any other coffee lovers out there!

• 2 cups milk
• 4 Tbsp pumpkin puree
• 2 Tbsp white sugar
• 2 Tbsp vanilla
• 1/2 tsp pumpkin pie spice
• 1/2 cup strong coffee
• whipped cream

Add first 5 ingredients to a small saucepan over medium-high heat. Bring almost to a boil. Remove from heat, add to blender. Blend on high til milk begins to froth, about 2 minutes. Divide milk between 2 mugs. Add the coffee slowly down the side so as not to disturb the frothiness. Top with whipped cream and sprinkle with additional pumpkin pie spice. Enjoy!!

*For me, this recipe was enough for 3 mugs. I guess if you have really big mugs you might just get 2!

*If I am just enjoying this drink by myself I skip the blender part. It tastes the same and I really don't enjoy the dishes. When I am having company I will do the extra step just for flare ;)

* You can also mix the milk mixture and keep it in your fridge until you are ready to indulge in another cup. I have some in my fridge at this very moment!

Cream-Filled Cinnamon Coffee Cake

For those of you who have the cookbook that the West End church put together, Tastes For All Seasons, this recipe is in there. Sometimes its just nice to have a picture to go with a recipe :)

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream

Topping

• 1/2 cup sugar
• 1/2 cup chopped pecans
• 2 tsp ground cinnamon

Filling

• 1 Tbsp cornstarch
• 3/4 cup milk
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup sugar
• 1/2 tsp vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined. Pour into two greased and waxed paper lined 9-inch round baking pans. Combine the topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

Filling: In a small saucepan, mix the cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes until thickened. Cover and refrigerate until chilled. Cream the butter, shortening and sugar until light and fluffy. Add the vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes* Place one cooled cake on a serving plate, spread with filling. Top with remaining cake. Store in refrigerator.

* I don't know about you but I do not have the patience to beat something for 10 minutes!! I beat it until I thought it looked right and it tastes great!