As the weather here in Chicago is not-so-slowly changing from summer to fall, my spirits are rising. I simply adore fall weather. The especially blue skies, the cool breeze, the changing colors of the leaves, the crunch underfoot, the sparkle of the sun on the lake water... Perfection. Truly no season can rival fall.
The downside to all of this is that fall is also when school and swim season happen to start up again. Which means endless hours spent in a stuffy, window-less pool; boring classes; trying to grab a bite to eat sometime in-between, and holed up in my room trying to finish homework before I get to start it all over again. With all these activities going on, there isn't much time left to simply enjoy sitting outside.
But when the opportunity comes, I go right ahead and grab it. And what better way to enjoy being outside than with yet another fall favorite: Pumpkin. I loooovvve pumpkin. Starting when the leaves start to change color until way into winter our house smells of the tantalizing taste of baking pumpkin goodies.
Trust me, you'll fall in love with pumpkin as much as I am soon enough. To start out, why not try some Pumpkin Cranberry Bread (more like a cake than bread!), or a Pumpkin Spice Latte (I swear, it's better than the one you get at Starbucks!!!!)
P.S. :: Talking about loving things, I absolutely love Katy Perry's new song Teenage Dream. So cute! <3
PUMPKIN CRANBERRY BREAD
(makes 2 loaves, 5in x 9 in pans)
3 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
3 cups sugar
1 can (15 oz) 100% Pure Pumpkin
4 large eggs
1 cup canola oil
1/2 cup orange juice or water
2 cups cranberries (Dried, fresh, frozen... whatever! I prefer fresh.)
Preheat oven to 350°F. Grease two 5in x 9in loaf pans.
Mix together the flour, pumpkin pie spice, cloves, cinnamon, baking powder and salt. Set aside.
In a large bowl whisk together the sugar, pumpkin, eggs, canola oil, and juice (or water). Stir together the dry and wet mixtures. Fold in the cranberries. Pour into the pans.
Bake for about 60 minutes, or until a toothpick inserted in the middle comes out clean. Once done remove from oven and let cool for 10 minutes in the pans. Remove from pans and let them completely cool on a wire rack.
That was simple, right? Now while you wait for your "bread" to cool, why not try making a latte that you can enjoy with it later on!
PUMPKIN SPICE LATTE
1/2 cup coffee (strongly brewed)
1 cup half and half (or make your own by mixing half a cup of milk with half a cup of coffee creamer. I also like using 3/4 cup milk and 1/4 cup coffee creamer so that it doesn't get too sweet.)
2 tablespoon 100% Pure Pumpkin
Optional: a dash or so of pumpkin spice, nutmeg, and/or cinnamon.
Also optional, but strongly encouraged: Whipped cream (:
In a small saucepan stir together and heat up the half and half and pumpkin, making sure not to burn the milk. Stir constantly!
Pour the mixture into a blender and blend on a high setting for 20 seconds, until it's foamy. Pour into a big mug and then pour the coffee over the top. Top with whipped cream, and then sprinkle the spices over it.
Now go grab a slice of the cooled pumpkin cranberry bread, take your mug of pumpkin spice latte, and sit back, relax, and enjoy the beauty of fall.
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