Today I’m going to link up with one of the recipes from my blog. Did you know you can prepare oatmeal in the slow cooker? A hot and delicious breakfast will be ready for you in the morning.
It’s pumpkin season. Once fall hits, it seems as though there is pumpkin spiced everything. So today’s slow cooking recipe is a pumpkin pie oatmeal cooked in the slow cooker. Pumpkin Pie Oatmeal sounds delicious!
While eating the oatmeal, I can use the remaining pumpkin puree to make a pumpkin spiced lattes.
I love drinking Pumpkin Spiced Lattes from Starbucks but at over $4 for a cup, it’s more economical to make your own.
This is an easy recipe that takes less than 10 minutes to prepare.
Pumpkin Spice Latte Syrup
Stars of the recipe:
1 c. water
3/4 c. brown sugar
2 Tbsp. pumpkin puree
2 Tbsp. pumpkin spice blend (homemade or store bought)
In a microwaveable bowl, combine the water and brown sugar.
Microwave the water and sugar in the microwave for 4 to 5 minutes until boiling.
Carefully remove from the microwave.
Add the pumpkin puree and pumpkin spice blend.
Blend until the pumpkin and spices are dissolved.
Enjoy in a coffee, hot black tea, or in a latte.
During the summer, I discovered a way to “froth” my milk without any special equipment. It only takes a few minutes to “froth” the milk in order to have a delicious treat.
Pumpkin Spice Latte
Stars of the recipe:
1 to 2 Tbsp. pumpkin spice syrup
3/4 to 1 c. brewed strong coffee
1/4 c. to 1/2 c. milk
pumpkin spice blend
Brew the coffee.
While the coffee is brewing, pour milk into a jar. Place a lid on the jar.
Shake the jar for 1 to 2 minutes,
Take the lid off the jar.
Place the jar in the microwave. Microwave for 45 seconds to 1 minute.
To make the latte, pour the pumpkin spice latte syrup in a mug. Then the coffee. Finally the “frothed” milk.
I’ve come up with a new idea for Tuesdays. There might be a tip every Tuesday or every other Tuesday.
On Saturday, we tuned into “America’s Worse Cooks” on the Food Network. It was interesting watching those novice cooks trying to work their way through the kitchen. If they knew some tips and tricks in the kitchen, they might have had an easier time while in the kitchen.
This week’s tip is one that I used today. When I went to use my brown sugar, I discovered it was completely hard. So I used my back up plan.
Did you know brown sugar is just granulated sugar and molasses? Dark brown sugar has more molasses in it. I actually learned this while reading one of my favorite book series – Joanna Fluke’s Hannah Swenson series. She provides different recipes and tips through the book along with the mystery. I don’t remember which of the books I found the tip but Hannah or one of her friends did not have brown sugar so she suggested using molasses in granulated sugar.
To make your own brown sugar:
(I added more sugar to the bowl after I took this picture.)
After making the brown sugar.
Stars of the recipe:
1/4 c. granulated sugar
1 tsp. molasses (not backstrap), more or less depending on your taste (Use cooking spray on the measuring spoon before measuring the molasses.)
In a mixing bowl, combine the sugar and molasses until incorporated.
Use in your recipe or as a topping.
I have a few ideas for other tips. Do you have any other tips you would like to see?
The Imaginative One could live on 3 different foods – chocolate, popcorn, and French fries. Sometimes in the evening, he’ll pop up some popcorn to eat as his nighttime snack. I’ve shown him how to make microwave popcorn without all that mess that’s in microwave popcorn. It’s as easy as 1 -2 -3 to make. Now instead of grabbing a bag of microwave popcorn, he’ll grab a paper bag, a measuring cup, and popcorn kernels.
That’s all you need: a paper bag, a measuring cup, and popcorn kernels. Oh you’ll also need different popcorn toppings.
First melt some butter or coconut oil or use a little extra olive oil. Then add whatever topping you want.
Here is a list of possible popcorn toppings:
ranch dressing (Or buttermilk ranch – add some buttermilk powder to your ranch dressing spice blend)