Pumpkin Spice Syrup

Pumpkin Spice Syrup‘Tis the season for cozy sweaters, tall boots, and of course, pumpkin spice lattes!

This year, why not skip the Starbucks line, save a few (or a lot of) dollars, and make a healthier choice by whipping up your own batch of natural pumpkin spice syrup?

I like to mix about a tablespoon to a tablespoon and a half of this syrup with one espresso shot in a standard sized mug, and top that off with steamed milk. Delicious!

I make this syrup regularly for work, therefore I need it in fairly large quantities. As a result, the recipe yields approximately 3 cups of syrup! I did not scale down the ingredient amounts for this post, as it would have made for some annoying measurements. With that said, feel free to do the math yourself, or just share the love and give some #psl syrup away to your friends!


Pumpkin Spice Syrup

Ingredients:Pumpkin Spice Syrup

  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 3/4 cup pumpkin puree
  • 1 Tbsp pumpkin pie spice*

Method:

  1. Combine water and sugar in a medium saucepan over high heat. Stir constantly, until the sugar is dissolved.
  2. Reduce heat to low, add pumpkin and spices, and whisk until combined. Simmer for 10-15 minutes, or until mixture is thickened and coats the spatula.
  3. Allow mixture to cool completely, pour into a resealable container, and store in the refrigerator.

*to make my own pumpkin pie spice, I combine 4 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves and 1/2 tsp allspice.

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Pumpkin Crème Brûlée

I’ve been looking for an excuse to make crème brûlée for quite a while now. One reason is due to it being a delicious dessert. The other is the fact that it requires the act of torching–something I have discovered is quite a lot of fun!Pumpkin Crème brûlée

A few days ago, the opportunity presented itself as I had some pumpkin puree to use up, and not a clue what to do with it. After conducting a little bit of research on Pinterest, the decision to make pumpkin crème brûlée was born! Pumpkin Crème brûlée

I really thought this dessert would be way more complicated to make than it actually was, probably because the sugar shell on the top always seems so impressive. I am happy to announce the while there is a little bit of a time commitment when preparing crème brûlée, there are thankfully no daunting techniques (unless egg separation is your achilles heel!).  IMG_3882

The best part is, there are so many flavour combinations and seasonal variations that could be used for the custard! With that said, this may be my first crème brûlée post but I am quite sure it will not be my last! (Consider yourself warned 🙂 )

anigif

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Pumpkin Crème BrûléeIMG_3882

Source: adapted from williams-sonoma.com

Ingredients:

  • 1 1/2 cups whipping cream
  • 2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/2 tsp fresh grated or dried ginger
  • 1/2 tsp nutmeg
  • 5 egg yolks
  • 1/4 tsp salt
  • 6 Tbsp pumpkin puree
  • 1/3 cup + 2 Tbsp granulated sugar
  • 1 Tbsp firmly packed brown sugar

Method:

  1. Preheat oven to 300°F. Boil a kettle full of water.
  2. In a small saucepan, whisk cream, cinnamon, allspice, ginger and nutmeg over medium-low heat, until the mixture begins to bubble at the edges and steam (approximately 3 minutes). Remove from heat and let stand for 15 minutes.
  3. In a large bowl, whisk egg yolks, salt, pumpkin, 1/3 cup granulated sugar, and brown sugar.
  4. Slowly pour cream mixture into egg mixture, gently whisking until blended.
  5. Pour mixture through a fine mesh sieve, over a large measuring cup. Divide custard evenly among four ramekins and place them all into an 8×8 baking pan.
  6. Pour boiling water into the baking pan, and fill until it is halfway up the outside of the ramekins. Cover the pan loosely with tin foil and bake for 30 minutes (custards should be set around the edges of the ramekins).
  7. Cool ramekins on a wire rack, and then refrigerate for at least 4 hours before eating.
  8. Prior to serving, sprinkle 1-2 tsp granulated sugar on top of the custard, and torch in small circular motions until the sugar melts and browns.

“R.I.P. Diet” Cupcakes

Halloween is just around the corner and whether you’re young or gracefully aged, one thing is certain: your chances of avoiding the temptations of chocolate and candy at this time of year are slim to none. Well boys and ghouls, you might as well just face the facts and let your healthy eating habits rest in peace for the day! In honor of the occasion, I’m sure you’re just dying to try some of my “R.I.P. Diet” graveyard cupcakes. Warning: the post you are about to read is infested with puns.

Last week I found the most spooktacular bone sprinkles at Michael’s. As an added bone-us, they were on clearance! I had no idea at the time what to do with them, but loving a good deal as much as I do, I bought them anyways.

The haunting decision: miniature graveyard cupcakes! My original thought was to make fondant tombstones, but since nobody actually likes the taste of fondant and I was making these for my volleyball team, I put forth some extra effort and made sugar cookies. I added a bit of black food colouring to the dough witch made it look extra spooky, and cut out the stones freehand with a knife. Tip: make the end of the cookie pointed like a dagger so that you can easily stab it into the cupcake.

Have a wicked Halloween day and evilning! Bone appetit!