It’s SEPTEMBER and Autumn is closing in! You know what THAT means….right?
It means PUMPKIN SPICE SEASON! That’s right….I said it….”Pumpkin Spice Season”. Pumpkin Spice actually has its own season these days, and it is blissful. No doubt about it. Here is what is NOT so blissful.
- Spending $5.00 for a Starbucks Pumpkin Spice Latte which is mostly milk with a bit of pumpkin flavored processed syrup. (On Starbucks behalf they ARE supposed to be introducing real pumpkin in PSL’s this year, but that has not begun as of the time of this post.) Panera Bread is also reportedly switching ingredients. That certainly doesn’t change the price of the drink at either location, or similar shops across the country.
- Most store bought Pumpkin Spice products are full of sugar. Now, we can get into the controversy of REAL sugar VS Artificial Sugar. But I don’t want to get started on the problem of weight and diabetes in our nation that is attributed to our country’s obsession with sugar. What I WILL say is this. A Grande Pumpkin Spice Latte has 49 grams of sugar. The Daily Recommended Allowance of sugar per day as per the American Heart Association, is 24 grams. One drink at Starbucks has twice the amount of sugar you should be consuming on any given day. The Starbucks version also has 260 calories as opposed to 33 calories for my version (see Nutritional Values at the bottom of this page)
- Sometimes you can’t get out to go to those shops, and you want that latte right in the comfort of your own home or office.
- No one should ever have to get out of their pajamas and drive to a coffee shop when they are in the middle of having a perfectly good pajama day. End of story.
Based on this information, I came home from work today and came up with what I believe to be a darn good Sugar-Free Pumpkin Spice Latte Recipe. So, without further ado.
Sugar-Free Pumpkin Spice Latte
1 15 oz. can Pumpkin Puree
3/4 cup HWC or Light Cream or Unsweetened Almond Milk**
2 tsp. Ground Cinnamon
2 tsp. Ground Cloves
3 tsp. Nutmeg
6 Tbsp. Xylitol or 4 Tbsp Spoonable Stevia
Add all of the ingredients into a bowl, mix well, and store in a glass jar.
Spoon two heaping teaspoons into a mug, then fill with HOT coffee.
Stir to mix.
Top with Sugar-Free Whipped Cream, sprinkle with nutmeg, serve & enjoy.
**Use Unsweetened Almond Milk if you are looking a non-dairy, lower calorie, non-fat option. See Nutritional Values for both options below.
Lemon. It brings so many thoughts and words to my mind. Crisp, Tart, Cool, Fresh, Flavorful, Sweet, Fruity, Citrus, Pretty, Juicy, Zing. These are just a handful of the adjectives to describe “Lemon”. But, there really are NO words to describe lemon in baking…no words for the flavor explosion that lemon gives you when you pop it into your mouth. Instead of looking for words to describe it, you just sit back and enjoy it! Having said that, I present…Sugar-Free Coconut Lemon Cake in a Cup.
A tasty treat for anytime. Warm summer nights, hot days by the pool, curled up on the sofa watching TV with the family…anytime is a good time for Sherbet.
This cool Turkish treat came onto the scene in the 17th century and is quite versatile. You can eat it as is (my favorite way of course) serve it frozen between two cookies, make a sherbet slush or a sherbet punch. The possibilities are endless.
My recipe calls for Orange Jello and chocolate but you can easily use the base recipe and change the flavors. Raspberry Jello and chopped pecans for example.
I’d love your comments and to see you share YOUR ideas if you come up with something new!
I say ALMOST sugar-free because I’ve used Truvia Brown Sugar Blend which has molasses in it, making the sugar and carb count slightly increase. You can save (1) ONE carb by ditching the Truvia, increasing the Xylitol to 1/2 cup and adding
1 tsp. Black Strap Molasses and 1/2 tsp maple extract. It’s only one carb less, but that’s at least //SOMETHING! I use the Truvia out of convenience. Do whatever works for you.
This caramel sauce is delectable in coffee, over my chocolate chip orange sherbet or (hopefully) over the Coconut Lemon Cake in a cup that is cooling in the kitchen right now! I’ll let you know how that tastes after I try it! I’m about to go have it RIGHT NOW!
I was just looking for a way to make the simple staircase on the way up to Jake’s sleep loft really just POP! It had to be something that would be “acceptable” to a teenage kid who EATS, SLEEPS and BREATHES music so I asked him to help come up with an idea. We decided to go with his favorite bands!
Call me narcissistic, but hey….when you make up a recipe that tastes THIS GOOD, you kind of want to name it after yourself! So…thats EXACTLY what I did!
Despite the obvious name dropping, bragging on myself, and the shameless “tooting my own horn”, the fact is, this is a pretty darn good recipe and it tastes like sheer and utter heaven. Totally delightful and an absolute “JOY” to eat! (did you see what I did there? hehehe)
But enough being overly proud of myself. Let’s get to the recipe!
You can EASILY whip up a container of your own homemade Macadamia Nut Butter. In all honesty, nothing could be simpler…..truly!
Here is my recipe:
Macadamia Nut Butter
Ingredients: One container of macadamia nuts 1/2 tsp salt, 1 tsp xylitol
Directions: Dump the ingredients into the food processor. Turn it on for 2 minutes. Scoop it into a container. VOILA! You have Macadamia Nut Butter! Spread on toast, Make a MB&J sandwich, or replace peanut butter in nearly any recipe. Cookies, cakes, frosting, anything really.
Now I know your probably exhausted from all the hard work that went into making this MNB! Haha, the truth is, it’s more difficult to clean up the food processor than it is to make this dish! :)
Macadamia Nut Butter, a heavenly little treat with a bold taste!