Home-made Pumpkin Spice Latte!!

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Y’all, once September hits, it’s officially “PUMPKIN EVERYTHING” season! 😉 Yes, it’s still hot in South Texas but the show must go on. So, if you are feeling the need for a Pumpkin Spice Latte, I have concocted a keeper of a recipe! 🙂 I LOVE adding brown sugar to coffee drinks and DON’T forget the whipped cream + caramel drizzle. Grab your favorite mug and give this recipe a try!

1 delightfully delicious Pumpkin Spice Latte

ingredients

  • 1/2 cup espresso or strong brewed coffee
  • 1tbs brown sugar
  • 1 tbs caramel sauce
  • dash salt
  • dash vanilla
  • 1/2 cup milk
  • 2 tbs pumpkin puree(canned pumpkin pie filling)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • whipped cream

Directions:

  1. Dissolve brown sugar, 1 tbs caramel, salt, and vanilla in hot coffee.
  2. Steam Milk, Pumpkin Puree, pumpkin pie spice, cinnamon, and nutmeg. Steam or heat on stove top, whisking as you warm!
  3. Top coffee with pumpkin milk, top with lots of whipped cream and a generous caramel drizzle!
  4. ENJOY!

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Pumpkin Dinner Rolls!

Pumpkin Rolls

Well, it is official! I made my first batch of Pumpkin Rolls this season last night and it’s starting to really feel like fall. 🙂 *Happy Sigh inserted here* So, to keep in the fall pumpkin theme here on Granola Girl Bakes, I thought I would share my very own Pumpkin Roll recipe with you! Slightly sweet, pumpkiny, and delightfully vibrant, I guarantee these dinners rolls would be a fall favorite for you. Happy Fall!!

Yields 24 large rolls!

Ingredients

  • 2 TBS active dry yeast
  • 1/2 tsp white sugar
  • 1 cup warm water
  • 6 TBS butter [melted]
  • 1/2 cup honey
  • 1 TBS salt
  • 4 eggs [beaten]
  • 1 15 oz can pumpkin
  • 5 or more cups flour (I did a 50/50 wheat to white ratio)

Directions

  1. Activate yeast in warm water with 1/2 tsp white sugar. Once activated add butter, honey, salt, eggs, and pumpkin. Mix well! Slowly begin incorporating flour until dough is slightly sticky but workable.
  2. Place dough on a well-floured surface and knead for 6 minutes, adding flour when necessary. Place in lightly oiled bowl and allow to rise until double(about 1 hour.) Meanwhile generously butter 2 9×13 pans (or a larger cookie sheet!)
  3. Punch down, divide dough into 24 pieces, and form into round balls. Place dough in buttered 9×13 Pyrex and allow to rise until double again(30 or so minutes!) Preheat oven to 375°(f).
  4. Bake for 15-20 minutes or until golden brown!
  5. Serve with homemade apple butter, honey, or just by themselves and enjoy!! 🙂

Pumpkin Spice Latte Cookies with Caramel Cream Cheese Frosting

Pumpkin spice Latte cookies Granola Girl Bakes Y’all! Fall is almost officially here[1 day away :] and I can’t wait! The excitement is OVERWHELMING! 🙂 With fall comes all things pumpkin. Pumpkin Spice Lattes, Pumpkin muffins, Pumpkin Soup, Pumpkin Pound Cake… well you get the point. So, I figured it was about time to start concocting pumpkin recipes! I allowed myself 2 cans of delicious organic Pumpkin in my grocery budget this week and instantly knew what I wanted to make. Pumpkin Cookies! But not just Pumpkin Cookies, Pumpkin Spice Latte Cookies with Caramel Cream Cheese Icing! If you try any recipe on my cooking blog, this is the recipe to try!!!!! I added instant coffee to a festively spicy pumpkin cookie not too sure how they would taste. The end result? An extraordinarily moist pumpkin cookies with a hint of espresso topped off with a decadently rich espressonated caramel cream cheese icing!  😀 They were a hit at my house. Super quick recipe and a delightfully delicious fall treat! Happy Fall! Yields 25-30 cookies

  • 1 cup butter {softened}
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 heaping tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 eggs
  • 2 teaspoons vanilla
  • 1 TBS instant espresso or coffee
  • 1 8-ounce can pumpkin
  • 2 cups all-purpose flour

Frosting

  • 1 stick butter {softened}
  • 4 oz cream cheese {softened}
  • 1/2 cup caramel
  • 2 tsps instant espresso or coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar

Directions:

  1.  Preheat oven to 350 degrees. In a large bowl beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt, cinnamon,and the nutmeg. Beat until combined. Beat in the egg, dissolve espresso in 2 teaspoons of vanilla, and add to batter until combined. Beat in pumpkin. Slowly add flour until combined and scrape sides of bowl to incorporate all ingredients!
  2. Using a small ice cream scoop or cookie scoop, drop dough by heaping teaspoons 2 inches apart on ungreased parchment-lined cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  3. For frosting, dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
  4. Once cookies are cooled, generously ice and sprinkle with cinnamon.
  5. Enjoy!!!

Pumpkin spice Latte cookies Granola Girl Bakes 1 Pumpkin spice Latte cookies Granola Girl Bakes 2

Pilgrim Pies!

Pilgrim Pies :: Granola Girl Bakes 2

“Blessed is the man whose strength is in thee; whose hearts are set on pilgrimage.”
Psalm 84:5

Pilgrim Pies!…… Well, I am pretty sure the pilgrims never tasted these before! 😉 It has become a tradition that I make these at least once around Thanksgiving and then I blog about them! 🙂 So, today was the day. I spotted that delightful can of organic pumpkin in the pantry that I had been saving for this very occasion, my grandpa was here to visits, and we needed a dessert!! Decadent cream cheese frosting sandwiched between two delightfully spicy pumpkin cookies! Doesn’t get much better in the pumpkin realm than this! 😉

Original Recipe Yield 12-15 “pies”

Ingredients

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup softened butter
  • 1 tsp vanilla
  • 1 (15oz) can Pumpkin
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Filling
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar

Directions

  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dollops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies!
  6. Brew an extremely large pot of  coffee and enjoy!

Pilgrim Pies :: Granola Girl Bakes 5

Pilgrim Pies : Granola Girl Bakes 6

Pilgrim Pies : Granola Girl Bakes 7

Pilgrim Pies :: Granola Girl Bakes

Pilgrim Pies :: Granola Girl Bakes 1

Pilgrim Pies :: Granola Girl Bakes 3

 

 

How about a Pumpkin Spice Latte? :)

9.24.13

Fall is here!! Whats not to love about this beautiful season? 🙂  And though the temperatures nearing 100°F, I figured it was time for a Pumpkin Spice Latte to officially start off the Autumn season! 😉 Homemade pumpkin milk, delightfully buttery caramel, and, yes, freshly whipped cream{sweetened with maple, of course!} come together to create a grand combination! Add a few friends and you have a lovely coffee break. 🙂 Happy Fall!

Yields 1 lovely Latte 🙂

Ingredients

  • Your favorite mug!
  • 1/4 cup organic milk{may want more or less}
  • 1/3 cup pumpkin milk {recipe here!!!}
  • 2 shots strong espresso
  • 1 tbsp raw sugar
  • 1/4 tsp pure vanilla extract
  • Whipped cream
  • Caramel for drizzling{recipe here}
  1. Grab you favorite mug and pour in espresso. Add raw sugar & vanilla!
  2. Combine regular milk and pumpkin milk then froth{or heat}.
  3. Pour over espresso, top with whipped cream and lots of Caramel.
  4. ENJOY!

Pumpkin Spice Latte

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“To every thing there is a season, and a time to every purpose under the heaven
Ecclesiastes 3:1

Pilgrim Pies {re-blogged}

1.5.2

I made these delightful pies tonight. Yes, I have blogged these before but couldn’t help re-post them! Perfect combination of pumpkin & cream cheese frosting all bound up into a little pie. 🙂

Original Recipe Yield 12-15 “pies”

Ingredients

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup softened butter
  • 1 tsp vanilla
  • 1 (15oz) can Pureed Pumpkin or 2 cups freshly pureed pumpkin(I used freshly pureed)
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Filling
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar

Directions

  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dallops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies and Enjoy!

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Pilgrim Pies

Blessed is the man whose strength is in You,
Whose heart is set on pilgrimage.

Psalm 84:5

For 7 years I have made these pilgrim pies but I honestly doubt the pilgrims ever experienced such a delightful delicacy! It has become somewhat of an unspoken tradition for me to make my first batch in the first week of October(can any one believe it is already October?!). If I don’t make these pies as soon as the 1st of October twirls around, I am reminded by 1/2 dozen kidlettes that, “it is officially Pilgrim Pie Season”!

Original Recipe Yield 12-15 “pies”

Ingredients

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 (15oz) can Pureed Pumpkin or 2 cups freshly pureed pumpkin(I used freshly pureed)
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Filling
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar

Directions

  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dallops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies and Enjoy!