Today is National Coffee Day. Since coffee is one of my favorite things ever, something I get to enjoy EVERY day, I am posting this recipe for Pumpkin Spice Latte Syrup. How nice that this recognized coffee day is at the beginning of fall and the pumpkin season!

Pumpkin Spice Latte Syrup Adapted from Cook Like a Champion. Ingredients 1 1/2 cups water 1 1/2 cups granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon whole nutmeg, ground or broken into pieces 1 teaspoon whole cloves 2 teaspoons candied ginger (approximate) or 1/2 teaspoon ground ginger 4 tablespoons canned or homemade pumpkin purée 2 teaspoons vanilla extract Directions In a saucepan, combine the water and sugar over medium heat and cook, stirring occasionally, until the sugar has completely dissolved. Meanwhile, in a spice grinder or with a mortar and pestle, combine the cinnamon, nutmeg, cloves, and ginger and process until the entire mass is powdery or in very small pieces. Add to the sugar mixture and bring to a simmer. Cook for about 5 minutes, stirring frequently. Remove the sugar and spice mixture from the heat and whisk in the pumpkin and vanilla. Allow it to cool for another 5 minutes or so, then strain it through a fine-mesh sieve or through a couple layers of cheesecloth until no noticeable lumps remain. Store in an airtight container in the refrigerator for up to 3 weeks. To make coffee drinks, add 1-2 tablespoons of the syrup to espresso before adding steamed milk, stir it into your drip or French press coffee, or mix into cold-brewed coffee before pouring over ice and mixing with milk for an iced latte. Taste and adjust to your liking and top with foam, whipped cream, and/or a sprinkle of cinnamon and nutmeg.

Cottage Style

Just some cottage pretties....

I'm workin' on it!

Houston, we sooooo have a problem!

Goodness, as if my problematic addiction to Nutella wasn't enough, add in bacon and smores and you have nothing less than a hot mess. The plan this weekend is to have friends over, cookout burgers, have a bonfire and make smores....then....I see this. Well, obviously it has to be tried! Spicy sugared bacon, toasted marshmallows, and Nutella on a spicy graham cookie....who is the evil person who thought this up, out to wreck good eating habits across the world?

Check out the blog where Pinterest and The Pioneer Woman, Ree Drummond, lead me to find this gastronomous concoction. I love the blog name...."Diane, A Broad"...hehehe http://dianeabroad.com/2012/09/17/speculoos-nutella-candied-bacon-smores/ If you are trying to be sugar-free, gluten-free, Nutella-free, or pork-free, sorry....to resist is futile! Life will never be the same.

Yes, Virginia

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Just thought I'd post a very Mary (Engelbreit) piece of art work for Christmas....

Easy Peasy Pie Crust

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Here is a bulk recipe for pie crust. This makes about 22 single crusts. Make it all at once and store in freezer til ready to use. They are good in the freezer for about a year. Mom gave me this recipe and we often will make a big batch and split it between the two of us. Great to have on hand for pot pies too!

The ingredients:

One 5 lb. bag of all purpose flour
One 3 lb. can of vegetable shortening (i.e. Crisco)
2 Tbsp. salt
3 Cups cold water

In a very large bowl, combine flour and salt well. Cut shortening into flour mixture with a pastry cutter.

Continue working at cutting in shortening until the size of peas.

Add water a little at a time until well blended.

Shape into approximately 22 balls of dough.

Place in FREEZER bags for storage in freezer compartment. You can store as many as you like in each bag, however.......

I usually put two dough balls into each bag. Great for a cobbler or pot pie or a two crust pie, or for two single crust pies or quiches.

Can also be pressed into a round disk shape for easier "rolling out" or just in case the rest of the family might think you saved snowballs from a recent snow!

I LOVE THIS!

Source: unamorecustomshoppe.com via Cherry on Pinterest

It just doesn't get any cuter than this! I may have to cash in a 401K to get one though.

Collection

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My weakness....dishes.  I think I inherited it from my mother.  I can't explain it.  The red polka dot bowls were my grandmother's.  The pastels have just been collected here and there (love those custard cups!).  Teapots....oh my, I used to have so many more.  I had to cut back, especially after moving a few times in the last five years.

Then, there are the turquoise and robin's egg blue items I am starting to add.  I got the sugar bowl and s/p shaker set from my step-grandmother when I was just a teenager and hadn't yet begun my dish obsession back then.  I found the Frankoma honey jar last year at Goodwill for a steal!  Of course, I already had a honey jar (see below), so now I have started a whole new collection THERE! 

And then......

Then.....there is the small Cameoware collection.  I know, I know.....but they are so PRETTY!

Of course, then we have the blue/white collection.  I've had this obsession for a long, looooong time.  My first weakness.  This is only a smattering of what I've collected over the years.  I just don't have the room right now.  The rest is all tucked away safely until I have more space.

And, of course, I couldn't resist this cute little blue and white birdie clock!

LOVE those custard cups!



I failed to mention I just obtained a 4-piece place setting of robin's egg blue stoneware to replace my everyday blue willow dishes.  Hey, they were only 20 bucks!

My blog inspiration.....

A graphic for you.....

Love this vintage photo....the sepia tones, the colorized cherries.