Food

Homemade Pumpkin Spice Latte + Giveaway

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Homemade Pumpkin Spice Latte--Recipe at: stephanie-spring.comHomemade Pumpkin Spice Latte--Recipe at: stephanie-spring.com Homemade Pumpkin Spice Latte--Recipe at: stephanie-spring.comEach season brings a new festive drink that everyone seems to be drawn to. I’m completely guilty of loving Pumpkin Spice Lattes but my wallet isn’t a huge fan. Also, my body might go crazy with that much sugar these days. So, I had a genius idea to try my hand at a homemade recipe of my own. A twist, specialized to my taste buds and most likely yours as well. 😉 Sometimes it’s a morning necessity to get me through the day or an evening treat on a chilly night. Either way, it’s a seasonal favorite that can be made right in your home. A huge thank you to Farmer’s Market Foods for giving away four free items to one lucky winner because after all, the organic pumpkin puree is the highlight of this tasty drink! You can enter to win below. 🙂 Homemade Pumpkin Spice Latte--Recipe at: stephanie-spring.comHomemade Pumpkin Spice Latte--Recipe at: stephanie-spring.comHomemade Pumpkin Spice Latte-- Recipe at: stephanie-spring.com

Ingredients:

What to do:

In a small sauce pan over medium heat, combine all ingredients. Stir for about a minute, then bring to a boil and continue stirring until all ingredients are thoroughly mixed. Pour into a mug, top with whipped cream and a dusting of cinnamon!

*Makes one mug*

a Rafflecopter giveaway

Autumn Roast

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Autumn Roast-- Recipe at: stephanie-spring.comAutumn Roast-- Recipe at: stephanie-spring.comAutumn Roast-- Recipe at: stephanie-spring.comAutumn Roast-- Recipe at: stephanie-spring.comLife has been nothing short of filled to the brim with plans. In an effort to slow down, I have had to say no to a list of things I so badly wanted to do in a heartbeat. Cooking is definitely a stress reliever for me but by the end of the week, I hate seeing dishes piled up in the sink. That’s just not the way I operate. I have tried to make use of the crockpot more this season with an effort to still create something healthy and delicious.

As the days grow colder, dinner calls for the coziest of meals. Warm, comforting, and filling. Autumn roast is all of that and so much more. It only calls for a few minutes of preparation and it appears as if you’ve been slaving away in the kitchen all day. It’s a meal simply filled with flavor and love on any Autumn night. Never underestimate the power of your crockpot or this combination for that matter. 😉Autumn Roast-- Recipe at: stephanie-spring.com Autumn Roast-- Recipe at: stephanie-spring.com Autumn Roast-- Recipe at: stephanie-spring.comAutumn Roast-- Recipe at: stephanie-spring.comAutumn Roast-- Recipe at: stephanie-spring.com

 

Ingredients:

  • 3 lb roast
  • 1 large onion (chopped)
  • 6 large carrots (peeled and cut into thirds)
  • 5 sprigs thyme

What to do:

Place carrots and onions on the bottom of a crockpot. Place the roast on top of the veggies. Drizzle olive oil on top of the roast and veggies. Cook on low for 8 hours. Ready, set, cozy up and savor!

Friday Favorites + Pumpkin Fluff

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This week was a whirlwind! SO thankful for Friday and the weekend. 🙂 As always I’m linking up with Erika, Narci, and Andrea for our Friday favorites!

One.Pumpkin Fluff--Recipe at: stephanie-spring.com Pumpkin Fluff--Recipe at: stephanie-spring.comThis Pumpkin Fluff recipe is perfect for any fall occasion. It only requires a few minutes of preparation and very little clean up. Whether it’s a birthday or festive gathering, this will surely be a crowd favorite!Pumpkin Fluff--Recipe at: stephanie-spring.com

Ingredients:

  • 1 8 oz. container cool whip
  • 3 tsp pumpkin pie spice

What to do:

Mix all ingredients in a bowl. Keep in the freezer until it is time to serve. Serve with Nilla Wafers or any cookie of your choice!

 Two.Eric’s birthday was on Wednesday and I loved celebrating him. 🙂

Three.I know I’ve talked about this perfume time and time again but it felt like it was worth repeating. I have been wearing it for years and feel like you should too. 🙂

Four.

The fact that I get to sleep in on Saturday. Yeah, that’s definitely a favorite. Amen.

Five.I have been debating about buying TOMS wedges for weeks but I need your opinion! Thoughts?!?

Happy Friday! 4 fridays

Pumpkin Pecan Bars

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Pumpkin Pecan bars--Recipe at: stephanie-spring.comPumpkin Pecan bars Recipe at: stephanie-spring.com Pumpkin Pecan bars Recipe at: stephanie-spring.comI knew the cooler weather was quickly approaching, so I decided to dive head first into all things fall. I also knew the days would be fast paced and leave little wiggle room once the school year started. I’ve been on a bar kick and wanted to create a fall bar that didn’t take long to make and was good for me. It’s basically a fall party in your mouth. I’m slightly obsessed with them and you will be too after the first bite. 🙂
Pumpkin Pecan bars Recipe at: stephanie-spring.com Pumpkin Pecan bars Recipe at: stephanie-spring.comOh and that pumpkin smoothie in the background is right here for you!

And if you need to dress up your kitchen, I have that covered too with this. 😉

Ingredients:

  • 1/2 cup unsalted pecans
  • 1 cup unsalted almonds
  • 1 cup chopped and pitted dates
  • 3 Tbsp pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 teaspoon nutmeg

What to do:

Pour the pecans and almonds into the food processor and pulse on a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse on high and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.

Coconut Bark

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Coconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comConfession: I used to hate coconut and have no idea when i actually grew out if it. I wish I could say it was more than just a few years ago but it wasn’t. I gradually incorporated it into things I ate and have grown to love it. In fact, I crave it and find ways to use it in any recipe!

These coconut cup concoctions are the perfect example of a late night craving creation. Sweet and savory, they are perfect for snacks at home or on the go!Coconut Bark--Recipe at: stephanie-spring.com

Ingredients:

  • 1.5 cups Bob’s Red Mill flaked coconut
  • 6 Tbsp pumpkin seeds
  • 3 Tbsp chia seeds
  • 6 Tbsp honey

What to do:

Preheat over to 325 degrees. Line a muffin tin with liners. In a medium sized bowl, combine all ingredients and stir until mixed well. Fill the liners half full. Baked for ten minutes. Let cool and then place in the refrigerator for one hour. You can choose to leave them in the liners or unwrap them. Store in an air tight container and keep in the refrigerator.

*Makes 12*

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