Slow Cooker Gingerbread Pumpkin Lattes

Slow Cooker Gingerbread Pumpkin Lattes
Write a review
Print
Ingredients
  1. 6 cups (1 1/2 quarts) 2% or whole cow's milk or almond milk*
  2. 3 tablespoons instant espresso granules
  3. 1/3 cup pumpkin puree
  4. 1/4 cup pure maple syrup (can also use 1/4 cup packed brown sugar) + more to taste
  5. 1 teaspoon molasses (optional)
  6. 1 teaspoon pure vanilla extract
  7. 2 teaspoons ground ginger
  8. 3/4 teaspoon freshly ground nutmeg
  9. 1 5-inch cinnamon stick
  10. Pinch cloves
Instructions
  1. Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
  2. Cook on low for 2-3 hours or until heated through. Make sure it doesn't boil! Turn slow cooker to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn't cook these on high for more than one hour.
  3. Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired.
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button

Crispy Parmesan Potatoes

Crispy Parmesan Potatoes
Write a review
Print
Ingredients
  1. 6-8 Yukon gold potatoes, halved lengthwise
  2. 1/4 cup salted butter
  3. 3/4 cup Parmesan cheese
  4. 1 tsp ground black pepper
Instructions
  1. Pour butter onto the bottom of a 9 x 13 baking pan.
  2. Sprinkle Parmesan generously over the melted butter.
  3. Sprinkle pepper over Parmesan.
  4. Place potato slices, cut side down, into the butter.
  5. Place baking pan in a preheated oven, 400, and bake for about 45 minutes.
  6. Once done, remove from oven and allow to sit out for 10 minutes prior to removing from pan. *This helps things get more crispy
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button

Pumpkin Spice Snowball Cookies

Pumpkin Spice Snowball Cookies
Write a review
Print
Ingredients
  1. 1 cup unsalted butter, softened
  2. 1 1/2 cups powdered sugar, divided
  3. 1 teaspoon vanilla extract
  4. 2 1/4 cups all purpose flour
  5. 1/2 teaspoon salt
  6. 2 teaspoons cinnamon, divided
  7. 1/2 teaspoon nutmeg
  8. 1/4 teaspoon ginger
  9. 1/4 teaspoon allspice
  10. 3/4 cup chopped nuts (pecans or walnuts work best)
Instructions
  1. Preheat oven to 375ºF. Line two cookie sheets with parchment paper.
  2. Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice, and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
  3. Scoop 1-tablespoon balls of dough and place on prepared cookie sheet.
  4. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them.
  5. Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to reroll them in more powdered sugar.) The added cinnamon in the rolling mixture is optional, but it amps up the fall flavor!
  6. Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to reroll them in powdered sugar after defrosting.)
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button

Cinnamon Roll Oatmeal

Cinnamon Roll Oatmeal
Write a review
Print
Oatmeal
  1. 1 3/4 cup milk
  2. 2 tablespoons brown sugar
  3. 1 tablespoon sugar
  4. 1/2 teaspoon vanilla extract
  5. 1/4 teaspoon salt
  6. 1 1/2 cups old-fashioned rolled oats
Topping
  1. 2 tablespoons butter, melted
  2. 3 tablespoons packed light brown sugar
  3. 1 1/2 teaspoons cinnamon
Glaze
  1. 1 ounce cream cheese, softened
  2. 1 tablespoon milk
  3. 1/8 teaspoon vanilla extract
  4. 5 tablespoons confectioners' sugar
Instructions
  1. In a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.
  2. Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.
  3. Cover and remove from heat. Let sit for about 3 minutes.
  4. In a small bowl mix butter, brown sugar and cinnamon until combined.
  5. Microwave cream cheese in a small bowl for about 10 seconds until just melted.
  6. Stir in confectioners' sugar until combined.
  7. Stir in milk and vanilla until creamy.
  8. Place desired amount of oatmeal in serving bowl. Drizzle with some of the cinnamon sugar topping and then drizzle on top of that some of the cream cheese glaze in a circular fashion.
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button