Copycat: Starbuck's Frappuccino

I cannot tell you how excited I am about this post!

To begin, I am in love with Starbuck's frappuccinos and I spend a lot of my pretty pennies to have one when I go shopping or after a bad day. I needed a more wallet friendly version to satisfy my caffeine fix.

Oh, but today! Playing around in my kitchen this morning, I found (to me) the perfect copycat to my favorite drink. I am sipping my delicious coffee as I write this post and still can't be happier with the results.

Frappuccino                                       Makes 3 cups

1/2 cup fresh extra bold coffee

2 cups lowfat milk (2%, 1% or skim) 1/4 cup granulated sugar or sugar substitute
1 tablespoon dry pectin

For Vanilla
1/2 tsp vanilla extract

Mocha 
2 tbl chocolate syrup and only 2 tbl granulated sugar

1. Combine all ingredients in a covered container. Shake until

sugar and pectin are dissolved.

2. Pour over ice if desired, top with whipped cream.

Sorry it's not the best picture, I need better glassware

Calories calculated using Sparkrecipes Calculator:

Vanilla Frap: 219 calories per 1.5 cup serving. 

Mocha Frap: 221 calories per 1.5 cup serving

Pumpkin Butter

Dear Pumpkin, I'm so glad its Fall so that we get to hang out for the next few months. We're going to have so much fun together! But please, try not to make me fat, okay? xoxo, Sarah


Oh, hello. My pal, Pumpkin, and I were just having a little chat. You see, I love pumpkin, and it's actually really good for you but its often paired with things like butter, cream, sugar and other items that stick to your booty like a magnet. Making it...not so good for you. But have no fear, I am about to show you that you can still satisfy your pumpkin pie craving without having to break out your fat pants! (And don't act like you don't have fat pants.)

I recently discovered Pumpkin Butter.

Read this post carefully.

If you enjoy pumpkin flavored goodies but not all the taxing calories (or dollars) usually associated with that yummy pumpkin fix, Pumpkin Butter is your new (healthy) friend.

The limits to this goody are seemingly endless, I am VERY excited to show you all the yummy things you can use this pumpkin butter in besides simply just eating it!

For example...does someone reading this blog enjoy pumpkin spiced lattes? I thought so.

Read on, my friend. Read on.

Pumpkin Butter                 Makes 12+ servings

3 1/2 cups pumpkin puree, or 1 -29 ounce can (not pumpkin pie filling)
2 tsp vanilla extract
1 cup apple cider or juice
1 cup packed brown sugar
2 tsp Saigon Cinnamon
1 tsp ginger, ground
1 tsp freshly grated (or ground) nutmeg
1/2 tsp cloves, ground

1. Combine pumpkin, vanilla, apple juice, spices, and sugar in a large saucepan; mix well.

2. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently! Sorry, this is one of those, "slave over a hot stove" kind of investment recipes. But, I promise, it's totally worth it! The mixture is going to burp and spit a little as the heat rises up and tries to find it's way out. If you walk away even just for 5 mins, I would recommend you put a splatter guard over your pot.

3. Remove from heat and let cool slightly, serve warm on toast. Store in the refrigerator, in an airtight container for up to two weeks.

It is NOT recommended that you can pumpkin butter or pureed pumpkin at any time. There is no proven method to preserve the acidity of the pumpkin.

Using SparkRecipes calculator: 83.6 calories per serving

Vanilla Lavender Ice Cream

Tonight I wanted ice cream. But, I had a problem to meet this need.

I made a promise not cook anything processed this month as part of the Eating Rules! October Challenge. I would say the transition hasn't been hard, I like to make everything from scratch anyways.

But tonight I wanted ice cream! How to you fulfill a need like that last minute when it's so easy to grab your car keys and head to the store? I decided I was going to be good and buck up. I will make my own ice cream.

I've made it before. I have the technology (ice cream maker canister already waiting in the freezer). So, let's do this! Time to be creative.

I started with what I knew, Vanilla Ice Cream and just added a twist of lavender since I'm sort of on a lavender kick right now. I think my next try might be more seasonal...pumpkin? :)

Vanilla Lavender Ice Cream

1 1/2 cups whole milk
3/4 cup lavender sugar (I had some left over from my pumpkin-lavender bread)
2 tbl dried lavender (if you do not have lavender sugar. Please make sure  your lavender is for culinary use only! Not from a craft store or out of your potpourri)
Pinch of salt
1 tbl vanilla extract or 1 vanilla bean
1 cups heavy cream
5 large egg yolks


1. If using vanilla bean, cut open and scrape out the seeds.

2.Warm the milk, lavender sugar, vanilla bean seeds and pod and salt in a medium saucepan until sugar dissolves, do not boil. If you are using vanilla extract, add to milk once it's warmed to 170F.

A lot of recipes have you strain the flowers out of the warm creme, but I left my lavender in the ice cream to add color and keep the full flavor, they are edible flowers after all.

Remove the lavender and vanilla bean pod (if using) then discard if you want a really smooth ice cream.

3. In a separate medium bowl, whisk the egg yolks. Slowly pour a small amount of warm milk mix into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula (Do not use a whisk, it will add too many air bubbles to the ice cream), scraping the bottom as you stir, until the mixture thickens and coats the spatula (Congrats! You just made curd!).

5. Pour the custard through the strainer (just in case any eggs decided to cook on you on the bottom of the pot) and stir it into the heavy cream. Let mixture cool at least an hour, overnight is best.

6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Your ice cream maker won't freeze the ice cream as well as the old fashioned ice and rock salt machines. Remember! If you let the ice cream maker continue to run longer than 30 minutes, the ice cream will begin to melt again. So just turn it off and finish freezing in the freezer.

Vanilla Chai Pumpkin Doughnuts

I LOVE pumpkin. Like most bloggers about this time of the year, we feed off of each others creativity and passions to feed our own. The most popular food to be blogging about in the Autumn? Pumpkin of course.

I had a calling yesterday as soon as I read about this marvelous invention: the Pumpkin doughnut (doesn't that just sound amazing?). I immediately started making a list in my mind of what foods and tools I needed. I knew I had to make these soon. I actually made them tonight. Started frying those babies up at 12:30am, I just couldn't wait until morning!

Now, I don't fry foods. Ever. It's unhealthy and the people in my house just cringe at anything crunchy/fried. But these are doughnuts! These little balls of dough puff up into something wonderful and soft and NOT feeling fried at all. I was actually kind of nervous about it. I hot vat of scalding oil that I get to stand in front of and drop dough so it could splatter back up? Mmm...not so fun sounding, but the reward was tempting so it's OK, this one time....:)

I adapted this recipe to also include some of my other favorite things: MORE pumpkin flavor, MORE spices and my all around favorite Chai tea. I add chai to alot of recipes and it almost always turns out tasting amazing and looking amazing. So here you go, my first time making doughnuts and they do not disappoint.

Vanilla Chai Pumpkin Doughnuts
(adapted from Pinchmysalt.com, originally from Bon Appétit)

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 cup sugar
5 tablespoons unsalted butter, at room temperature
1 large egg (or 1 tbl flax seed and 2 tbl water)
2 large egg yolks
1 teaspoon vanilla extract
1 bag of Vanilla Chai Tea (Bigelow)
1/2 cup milk
1 tablespoon molasses
2 cups canned pure pumpkin
Canola or Peanut Oil (for deep-frying)

1. Combine first 9 ingredients (flour through cardamom) in a medium bowl to blend well; set aside. Pour milk into a microwavable bowl and heat about 1 minute to warm. Seep tea bag into milk and let stand about 3 mins.

2. Using an electric hand mixer or stand mixer, cream sugar and butter in large bowl until well blended. Beat in egg, then yolks, then vanilla. Gradually beat in chai milk and molasses, then beat in pumpkin. Open tea bag and pour in all the contents to the dough.

3. Gradually add the flour mixture into the egg mixture in 4 additions, blending gently after each. Cover the bowl and chill in the refrigerator for at least three hours.

4. Lightly flour two baking sheets. When dough is well-chilled, lightly flour a work surface. Starting with about 1/3 of dough, gently press it out to a round that is 1/2- to 2/3-inch thick. Using a 2 1/2-inch-diameter round cutter, cut out dough rounds. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. Arrange doughnuts and holes on the baking sheets as you go.

I had an image of me just eating doughnut holes; something I can just pop in my mouth and enjoy. I also wanted something easy to give, and holes are a easy way to pass on the blessings.

But play around with your cookie cutters, all shapes do well as long as they are no bigger then 2in.

Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. If dough is very sticky (and it will be), dip the round cutters into flour before cutting each doughnut.

5. Line two baking sheets with several layers of paper towels. Pour oil into large deep skillet or dutch oven to a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pot and heat oil to 365°F to 370°F. Fry doughnut holes until golden brown, turning occasionally, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using a slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

6. Top with any glaze or sugar, or just pop them warm in your mouth.

Make sure to watch the color of your doughnuts, they will let you know when they are done.

Here is my first batch:

Not cooked long enough :( They were golden brown, but still gooey inside.

Lesson Learned:

Cooked just right :) Soft and cake like. These will be darker on the outside (approx 2 mins)

I played around with different toppings for the doughnuts, here is what I tried:

1. Spiced Orange Glaze: 1 c confectioners sugar, 1/4 c orange juice, 1 tsp vanilla, 1/4 tsp nutmeg AND cinnamon. Combine until smooth, drop and coat doughnut holes, let dry. You can also try using apple juice which is very good on shortbread cookies, I just didn't have any today to try it.

Score: 4/5. The glaze is amazing and makes these lil' babies super moist and sweet.

2. Sugars: Mix 1 c sugar, 1 tsp cinnamon, 1/8 tsp nutmeg. Roll doughnuts in mixed sugar.

Score: 5/5: I loved this combination. Classic and simple for all the sugars.

3. Sugars:  Lightly dust with confectioners sugar

4. Plain :)

5. Vanilla Glaze: 1 c confectioners sugar, 2 tsp vanilla, 1 tbl milk. Combine until smooth, drizzle over doughnuts. How awesome would this be if I used a vanilla bean?

Score: 5/5: This was perfect if your glaze isn't too sweet and is nice and vanilla-y (it's my word). You can really taste the pumpkin, yum!

6. Chocolate Glaze: 1 c milk, 2 oz dark melting chocolate, 1 tsp confectioners sugar, 1/2 tsp vanilla. This is more of a chocolate sauce, but I dipped the doughnuts into it and let it set.

Score: 1/5: I don't like pumpkin and chocolate. But, I gave it a try again anyways (for science). I still stand by my first statement.

Other ideas: caramel glaze...

Mix in varieties: cranberries, raisens, chopped onion, cheesecake, herbs

Serving:

I made a paper cone, filled it with holes and gave it to my 2-year old to walk around and eat

Mommy had her's with hazelnut coffee

Other shapes I tried:

Leaves

Hearts

Good Ole' Fashioned Doughnuts

 

See the speckling of tea and spices? <3

This was a fun project and I might make these again since they are really good, but...again, not a fan of frying things. We'll see. Hope you try this at least once.

Put it on your Bucket List right now before you forget.