Bubbly apple pie.Warm bread. Steaming soup. Pumpkin pie. Pumpkin muffins. Pumpkin bread. Pumpkin cake. Pumpkin soup. Pumpkin cookies. Pumpkin granola... Ok, I'm a little pumpkin heavy when it comes to fall. Although I miss Austin a WHOLE LOT, I am so happy to be in the land of four seasons, where fall treats match the weather!
I'd like to blame my fall obsession on something worthwhile. I'd like to say that maybe just maybe I'm going nuts for fall over here with garlands and homemade goods because I'm trying to encompass the fall spirit for my upcoming performance of Vivaldi's Autumn. But this ritual happens every year, so there's no excuse. Good thing I know most of you are crazy for it, too. I'd love to hear about your favorite fall dishes and traditions!!
To kick this thing off right, I'd like to share a recipe with you from my friend Katelyn. She shares the pumpkin obsession and made a pumpkin syrup that really kicks up your classic latte, chai or cup of coffee. In fact, I'm sure you could put this in a ton of things to make them seasonal.
This is the one syrup you can't buy in stores, so when Katelyn concocted this delicious recipe, I nearly cried with joy. The first time she made it, she used fresh ingredients and whole spices (ground in the coffee grinder.) Highly recommended but jarred spices do the trick quite nicely, too.
Katelyn's Pumpkin Spice Latte Syrup
makes about 2 cups
1.5 c water
1.5 c sugar
1 can pumpkin
1 tbs cinnamon
1 tbs nutmeg
1 tbs cloves
2 tsp allspice
1 tsp mace
1 tsp ginger
1 tsp vanilla
- In a small saucepan, bring water and sugar to a boil to dissolve. Stir in spices, reduce to a simmer and stir in pumpkin and vanilla. Simmer for about 20 minutes. Allow to cool and store in the fridge in a jar for up to one week.