This was a morning playdate starting at 10:30am so I served Pumpkin Spiced Lattes topped with Homemade Whipped Cream & Glazed Apple Cookies. The kiddies of course always show up with their own beverage of choice in their cute little sippy cups.
I have been asked to give these recipes so here they are - ENJOY!
P.S. That day I forgot a crucial step in the lattes - I forgot to make the coffee that it calls for DOUBLE STRENGTH like it notes - I thought they were on the weak side. I realized this mistake today when I corrected it with my leftover lattes this morning - THEY ARE PERFECT NOW, SO YUMMY! So if you are a fan of pumpkin spiced lattes at the coffee house and you had one of mine yesterday...and you thought it may have been on the weak side then PLEASE try this the right way with the double strength coffee - you may just find yourself with extra mula in your pocket rather than handing it over to the local Starbucks - because it is deeeelish!
JEN'S PUMPKIN SPICED LATTES: No Frappe Machine Needed! Not Time Consuming!
Serves 3 (simply double, triple, etc. the recipe as needed)
INGREDIENTS:
Lattes & Whipped Cream:
2 1/2 Cups Hot Whole Milk (not boiled just HOT is fine)
4 Teaspoons White Sugar
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Pumpkin Pie Spice
6 ounces DOUBLE-STRENGTH brewed coffee (I used de-caf because i don't drink regular)
1/2 Pint Heavy Whipping Cream
1-2 Tablespoons White Sugar
1/2 Teaspoon Vanilla Extract
3 Pinches Pumpkin Pie Spice for garnish
DIRECTIONS:
Lattes:
Combine the hot milk, sugar vanilla extract and pumpkin pie spice in a blender, blend until frothy. If you have a blender like mine, you can actually choose the "froth" setting which is better.
NOTE: If you are making just a single serving of this, instead of getting your blender out for this you can use a battery operated hand held frother like this one that i have The Bonjour Turbo Latte Frother
Pour 3 oz. coffee into each mug, then pour the spiced hot milk mixture to almost the top. Garnish each mug with your homemade whipped cream and a good sprinkling of the pumpkin pie spice.
Whipped Cream:
Pour the 1/2 pint of Heavy Whipping Cream into a mixing bowl and I used 2 TBSP of White Sugar.
NOTE: But you can start off with just 1 TBSP sugar, whip, then taste and add more sugar to your heart's content.
Beat on Medium Speed for several minutes....as long as it takes to see it turn into a whipped cream. Store in fridge until you are ready to use.
ENJOY!
JEN'S GLAZED APPLE COOKIES:
INGREDIENTS:
Apple Cookies & Glaze 1/2 Cup Butter
1 1/3 Cups Packed Brown Sugar
1 Egg
2 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon All Spice
1/4 Teaspoon Ground Nutmeg
1 Large Granny Smith Apple (peeled, cored & finely diced)
1/4 Cup Milk
1 1/2 Cups Powdered Sugar
1 Tablespoon Butter
1/2 Teaspoon Vanilla Extract
2 1/2 Tablespoons Half-and-Half Cream
DIRECTIONS:
Apple Cookies:
Beat butter & brown sugar together until light & fluffy (this takes several minutes to achieve). Beat in the egg and blend thoroughly.
Stir together flour, baking soda, salt, cinnamon, all spice & nutmeg.
Stir half the dry ingredients into creamed mixture. Stir in the finely diced apple, then stir in remaining half of dry ingredients & milk. Mix well.
Drop from Tablespoon and make them 1 1/2 inches apart onto lightly greased baking sheet (I greased with stick of butter lightly - i do not like Crisco for greasing).
Bake 400 degrees for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze. This part is not necessary, just yummy, but you can spread your glaze on a cooled cookie as well.
Glaze:
Combine powdered sugar, butter, vanilla and enough cream to make your glaze of spreading consistency (can be as thin or thick as you prefer, thicker is easier to work with...). Beat until smooth. Spread on warm or cool cookies.
NOTE: These are really good the next day and so on if you pop them in the microwave and eat slightly warm.
ENJOY!
AND NOW FOR SOME PICS OF THE PUMPKIN PAINTING PLAYDATE!
THE PAINTING SERIES:
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