lazy Saturday

Happy Saturday everyone! I was in desperate need of a weekend at home to relax, get things done around the house, catch up on my t.v. shows, bake something delicious, and finish up my book.

Last night, Michael and I went to Boltini for drinks and appetizers.  The ambiance was really good and the drinks were delicious (I had a Ruby Red martini, and Michael (of course) had a caramel apple martini). I love starting out the weekend with a mini-date night.

Ever since the start of fall, I have been on the quest to make a homemade pumpkin spice latte that tastes like the one at Starbucks (my weakness).  I tried a few recipes I found online in the past, but they tasted too pumpkin-y and just off.  Well this week, I came across a baking blog that has some great recipes on it, and just so happens was a recipe for a pumpkin spice latte.  I figured I should give it one more shot, and it was a success. Tastes just  like the one I pay upwards of $4.50 for (I know, I know, ridiculous).

It was super easy, and only took about 5 minutes this morning.  I do have an espresso machine, so I used two shots of espresso, but I'm sure extra-strong coffee would taste just about the same.

Pumpkin Spice Lattes

Adapted from The Kitchn.
Ingredients:

• 2 cups almond milk
• 2 tbsp canned pumpkin or butternut squash (I prefer pumpkin)
• 1-2 tbsp sugar, to taste (It calls for two, but I found 1 was enough the second time)
• 1.25 tbsp pure vanilla extract
• 3/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 cup freshly brewed espresso OR 2/3 cup strong coffee

Directions: In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring,
until steaming. Now bring to a boil and stir in vanilla and spice. You can now transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry- just whisk the mixture really well with a wire whisk. Some of the mixture fell to the bottom of the cup, so blending it might help prevent this. Pour in espresso or coffee. Add on cinnamon or whip cream on top if desired. Serves 2.

Thanks for the recipe!

Here are some things I am loving this week:

Boutiques.com just launched by Google is wonderful. Happy shopping! (or browsing!)

This video is incredible, it is worth the 7 minute watch.

One of my favorite baking blogs, the recipes and photos are always good.  Last weekend, I made the banana coffee cake with chocolate chip streusel. It was a big hit and will definitely be in my baking rotation.

and finally, this photo was one of my favorites from the National Geographic's photography contest:

Giraffes at Savannah. Unusual perspective shot depicting two giraffes and a tree in Masai Mara, Kenya.
 (Photo and caption by Niko Saunio)