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Pumpkin Spice Latte Recipe – Enjoy Your Favorite Fall Drink at Home!

Pumpkin Spice Latte

Fall is unofficially here, which means it’s time for all things pumpkin spice. Last year, I came across a recipe for a pumpkin spice chai latte. It was yummy, but I’m more of a coffee drinker, so I swapped the tea for coffee. With one or two other tweaks, I had a pumpkin spice latte made with mostly healthy ingredients for pennies.

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Pumpkin Spice Latte Recipe:

  • 1 and ¼ cup brewed coffee (or tea)
  • 1 tablespoon of pumpkin puree
  • 2-3 tablespoons of milk (original recipe called for coconut. I usually use almond milk. You can use whole milk, too.)
  • 1/3-1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • ¼ teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • Optional: a dash to 1/8 teaspoon of turmeric
  • Maple syrup, sugar or honey to taste. I like maple syrup.

To make:

Blend all ingredients together. Top with whipped cream and a dash of nutmeg. Enjoy. Repeat. 🙂

I’ve also used this basic recipe to make a pumpkin spice smoothie. All you do is swap out the coffee for the milk of your choice and add a frozen banana or a fresh banana and some ice. While it’s healthy as is, I also like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You could easily leave those out, though.

Printable Pumpkin Spice Latte Recipe

Pumpkin Spice Latte Recipe

With just a few simple ingredients, you can make a yummy pumpkin spice latte inexpensively at home. I've included variations for a chai latte and smoothie, too! The recipe serves one or two, depending on how much coffee you drink. 😉
Prep Time2 mins
Cook Time2 mins
Course: Drinks
Keyword: Chai, Coffee, dairy free, gluten free, healthy, Latte, Pumpkin Spice, smoothie, Tea
Servings: 2 people

Ingredients

  • 1 and 1/4 Cups brewed tea or coffee
  • 1 Tablespoon pumpkin puree/canned pumpkin
  • 2-3 Tablespoons Milk of choice. I usually use almond milk.
  • 1/3-1/5 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground ginger
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground allspice
  • 1/8 Teaspoon ground nutmeg
  • 1/8 Teaspoon ground tumeric (optional)
  • Maple syrup, sugar or honey to taste.
  • Whipped Cream (optional)

Instructions

  • Blend all ingredients together.
  • Top with whipped cream and a dash of nutmeg. I like the non-dairy Reddi-Wip
  • Enjoy.

Notes

I’ve also used this basic recipe to make a pumpkin spice smoothie. Just swap the coffee or tea for the milk of your choice and add a frozen banana or fresh banana and ice. Blend thoroughly. 
While it’s healthy as-is, I like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You can easily leave those out, though.
 
 

Have a happy Pumpkin Spice season!

Pumpkin Spice Latte

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Grocery Staples for Easy Last Minute Meals

Even the best meal planners have days where things don’t go according to plan. Fast food is convenient, but usually more expensive and less healthy than what you can make at home. If you have any dietary restrictions, eating out safely can be extra challenging. For those nights, I like to keep a few staples on hand that make it easy to make a last minute meal that’s healthy and frugal.

Here’s my list of grocery staples I like to keep on hand for last minute meals, along with ideas for how to use them. Depending on your tastes, you may not find everything I use helpful. Since we eat gluten and dairy free, my list doesn’t include common staples like bread or cheese.

Grocery Staples for Last Minute Meals

Proteins

  • Flash Frozen Boneless, Skinless Chicken – I always have one or two bags of frozen chicken. Because they are individually frozen, it’s easy to separate out just what I need. The pieces don’t have to be thawed before cooking, so it’s perfect for a quick meal. I alternate between breasts, thighs and tenderloins.
  • Eggs – Eggs cook in minutes for when time is short.
  • Ground Beef – It’s easier to cook ground beef if it’s thawed, but it’s not impossible to cook it from frozen. I like using my electric pressure cooker if I need to cook it from frozen. Place it on a trivet, add about half of a cup of water to the pot and cook under high pressure for about 20 minutes. When it’s done, drain the water, remove the trivet and cook with the saute function with seasonings to remove excess moisture and finish it if it’s still a little pink in the middle.
  • Canned Beans – Dried beans are cheaper and don’t take that long with a pressure cooker, but sometimes you need something fast. Canned beans are a great plant-based protein for quick meals or for stretching left over meat in stews and chili.
  • Lentils – Dry lentils don’t have to be soaked and cook in about 20 minutes. I love this Coconut Lentil Curry from A Couple Cooks for a fast meal.

Vegetables

  • Frozen mixed vegetables – Perfect on their own as a side, or add to soups, rice dishes, scrambled eggs, curries, etc.
  • Onion – Sauteed onion adds lots of flavor to just about any meal.
  • Potatoes – Potatoes are great as an ingredient, a side or bake them and add toppings for a meal on their own.
  • Frozen greens – I like freezing chopped kale to add to soups and curries because it’s hardy and freezes well. Spinach or other greens work, too.

Grains

  • Rice – Nice to have as a side, with curry or stir-fry or to make a quick jambalaya or similar dish.
  • Quinoa – Cooks quickly in the pressure cooker and high in protein. Easy Instant Pot Chicken and Vegetable Quinoa is a quick quinoa based meal that is easy to customize and a great way to use up leftover meats and vegetables. You can also make it with rice with adjustments to the cooking time.
  • Pasta (I buy Aldi’s gluten free or Skinner brand gf at Kroger. ) – Cooks quickly and can be topped with a variety of sauces, tossed with sauteed vegetables and drizzled with olive oil or added to soups.
  • Tortillas or Taco Shells – These are especially handy because my kids love tacos. Putting anything in a taco shell increases the chances that they’ll eat it. Corn tortillas are also a cheap gluten free bread substitute.

Sauces and Seasonings

  • Simmer Sauces – These are the closest thing I use to hamburger helper. All you need is the sauce, a protein, a vegetable and rice for delicious last minute meals. Find a variety you like and turn it into an all in one meal if you have an electric pressure cooker if you’re super busy. This is one of my favorite places to use the frozen chicken. I cook it all together and cut up the chicken into bite sized pieces before serving. While it’s cooking in the pressure cooker, I’m free to catch up on housework or whatever else needs done.
  • Curry Paste – I love the flavor of curry, and adding curry paste to a dish is a way to add a ton of flavor.
  • Bouillon – Bouillon is another way to add flavor with little effort, or use it to make broth in a pinch.
  • Canned Coconut Milk – I can usually work around this ingredient with whatever milk or broth I have on hand, but I prefer it for curry.
  • Tomato Sauce and/or paste – Add to soup, stew or chili, or make a marinara sauce for pasta.
  • Salsa – serve as a condiment or add to chicken, ground beef or beans during cooking for flavor.
  • Commonly Used Herbs and Spices – My staples are salt, black pepper, chili powder, cayenne, cumin, basil, oregano, garlic powder, and poultry seasoning. There’s plenty of others I keep around as well, but those are the ones that I use almost daily.

Last Minute Meal Ideas

I’ve provided a few specific recipes above. Really, though, as long as I have one or two things from each category handy, I can combine them to come up with delicious last minute meals. Here’s a few more of my go-to combinations:

  • Season and oven bake the chicken. Serve with vegetables and rice.
  • Saute onion using whatever oil or butter I have available until translucent, then add chicken and a little broth. Simmer until the chicken is cooked through. Cut into bite sized pieces and add a spoonful of curry paste, vegetables and a can of coconut milk. Heat until the vegetables are done, being careful not to boil. Serve over rice.
  • Saute onion in a skillet and toss in a handful of frozen greens. Once the greens are thawed, add whisked eggs and scramble.
  • Brown ground beef (or pressure cook) add onion and cook until the onion is translucent. Add tomato sauce, basil, oregano, garlic and a little salt. If you like your sauce thicker, add some tomato paste. To cut the acidity, add a spoonful of brown sugar. Serve over pasta. You can also make it with chicken, canned white beans, or skip it and just have the sauce and pasta.
  • Pressure cook ground beef and season with salt, garlic powder, chili, cumin and cayenne. Make Mexican rice ( I use this recipe). Serve with canned black beans or refried beans and salsa. You can make tacos with the meat if you have tortillas or taco shells, or just have the meat on the side or atop the rice. Shredded lettuce, shredded cheese and diced onion all make it even yummier, but if you’re limited to what’s on hand, it’s still yummy without.

What are some of your favorite last minute meals? I’d love for you to share them in the comments.

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All Purpose Cleaner Recipe

We are all becoming more aware of the types of products we use everyday. Whether it’s a concern for the environmental impact, the effect they have on our health or the safety for our pets and children, we want to know we aren’t inadvertently introducing harmful things into our homes. Something I do to feel confident in the safety of cleaning products I use around my family is to make my own where possible. One such product is a simple all purpose cleaner I use for cleaning hard surfaces, such as kitchen and bathroom counters and walls. It only uses a few ingredients, all of which you probably already have on hand.

Photo by Daiga Ellaby on Unsplash

All Purpose Cleaner Recipe

Ingredients:

  • Liquid soap, either dish soap or something like Dr. Bronner’s castile soap
  • Distilled white vinegar
  • Water
  • Optional: Essential oil of your choice

Supplies:

  • Clean, empty spray bottle
  • Liquid measuring supplies if you aren’t comfortable just eyeballing it
  • Optional: A funnel might make it easier to fill the bottle.

How to make it:

Measure about 2 tablespoons of soap, one cup of vinegar and one cup of water into the spray bottle. It doesn’t have to be exact. I usually just eyeball it. If you would like to use an essential oil, add 3-5 drops as well. Do be aware of safety guidelines regarding any essential oils you use, especially around pregnant women, children and pets. Tea tree oil or lavender are nice for cleaning and generally safe for most people. If the soap you use is scented or if you or your family members are sensitive to scents, you may want to skip the essential oil.

Swirl the bottle to mix everything without making the soap foam up too much. 

That’s it. Now you have an all purpose cleaner that works as well as any other I’ve tried, with the added benefit of being safe enough that kiddos can help with the cleaning. 

If you like this cleaning recipe, you’ll also like my DIY soft scrub for tougher cleaning jobs. To make sure you don’t miss out on future posts, sign up for my newsletter.

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How to make powdered laundry detergent

Laundry Detergent

Laundry detergents have always been problematic for me. Certain brands irritate my skin, and I’ve never been able to pinpoint what ingredient is the problem. Even if I knew, most laundry detergents don’t exactly provide a list of ingredients I could check. Luckily, laundry detergent is easy to make. Doing it yourself not only allows you to control what ingredients are in your detergent, it also saves a ton of money.

My recipe uses four basic ingredients stocked by many supermarkets now, and one optional ingredient.

Ingredients:

  • 2 parts Borax
  • 2 parts Washing Soda
  • 1 part Grated Bar Soap
  • 0.25 part Baking Soda
  • Optional Fragrance Oil or Essential Oil  

Prep:

You’ll want a clean, dry, lidded container or bag to store your homemade laundry detergent. If the container isn’t air-tight, the detergent may clump from moisture in the air. Usually it’s easy to break it up, so this isn’t a big problem. If you don’t do laundry very often, though, you probably want to store it in something with a good seal.

The soap can be anything. Most people start out using a laundry soap like Fels Naptha. Once I started making my own soap, I switched to using whatever basic recipe soap I had on hand. You can grate it by hand with a cheese grater or with a shredding disk on a food processor. 

Make it:

Combine the first four ingredients in a large mixing bowl. If you’re not familiar with the “parts” measurement, it’s a simple way of making a recipe fit whatever amount you need by giving the amounts as a ratio instead of a specific measurement. You could substitute “cup” for “parts” if that makes it easier.  

Options:

Leave it unscented, use a scented bar of soap, or add your choice of fragrance or essential oil to the combined ingredients and stir to combine. I usually use about half an ounce of fragrance oil per batch. With essential oils, I usually start with 15 drops or so and see how it smells before adding any more. I’ve heard you could use your favorite cologne or perfume, but I haven’t personally tried it. 

Use it:

I use about two tablespoons per load in my top loading machine. You can use one tablespoon for lightly soiled loads, but with my family, every load is a two tablespoon load.

Laundry Detergent
DIY Powdered Laundry Detergent
DIY Laundry detergent

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Easy DIY Talc-Free Body Powder

With all the concerns in the news surrounding talcum powders again, many people are looking for a talc-free alternative to their favorite body powder. While you can purchase talc-free powder, making it yourself is simple, allows you to customize it, and is super inexpensive. Better yet, you probably already have everything you need.

Body Powder Recipe

Ingredients:

3/4 cup of Cornstarch

1/4 cup of Baking Soda

10-ish Drops of essential oil (optional)

Make it:

Combine the cornstarch and baking soda in a bowl or jar. Give it a stir or shake to mix. If you’re using an essential oil, add it now, then stir or shake some more to distribute.

Use it:

I keep mine in a jar and use a fluffy makeup brush to dust it where I need it. It works great as an all-over dusting powder, deodorant and shoe deodorizer. You can also dust a little in your hair in place of dry shampoo. For that, I like to put it in my hair at night and then brush it out in the morning.

Customize it:

The basic recipe is 3 parts cornstarch to 1 part baking soda, so you can use that 3:1 ratio to make as much or as little as you need. 

Add more or less essential oil based on your preference. You can also use your favorite perfume to make a coordinating dusting powder.

If you find this formula too drying, reduce the amount of baking soda, or omit it all together.

Not a fan of cornstarch? Try using arrowroot. I personally haven’t tried it, so if you do, let me know how it works.

For babies, I recommend just plain cornstarch as baking soda might be too harsh. If you want to scent it, add a couple of drops of lavender essential oil. Essential oils aren’t generally recommended for babies under six months, so take that into consideration. 

If you like using this as a dry shampoo and have dark hair, you can add a little bit of cocoa powder to the mix to make it less noticeable if you don’t get it brushed out completely.

Re-purpose a shaker jar, such as a spice or Parmesan cheese jar, rather than using a brush or puff to dispense.



Find more of my tutorials here: Tutorials.

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Gluten free chocolate chip cookie recipe

Gluten Free Cookies SubEarthan Cottage

At least from what I’ve tasted, most store bought gluten free chocolate chip cookies are very dry and either too sweet or lacking in flavor. Chocolate chip cookies are practically a staple food, so I hacked my grandma’s cookies recipe. The results are definitely not dry, lacking in flavor or too sweet.

The biggest change I made, of course, is using gluten free flour. My preferred flour is Bob’s Red Mill 1 to 1 gluten free flour. Others will work, but if it’s not one that is blended to be a direct substitute for wheat flour, you will probably want to add about one half teaspoon of xanthan gum.

Even with the 1 to 1 blends, sometimes the cookies spread more than I like. The original recipe calls for one cup and two tablespoons of flour. If I have it on hand, I’ll replace the two tablespoons of flour with a generous one tablespoon of coconut flour. That prevents them from spreading too much. Chilling the dough for a few hours or overnight helps, too, but who has time for that? Besides, the sooner they go in the oven, the less cookie dough I’ll eat.

The original recipe calls for shortening. I would much rather use butter, but one of my boys is lactose intolerant. Straight coconut oil adds to the spreading problem, so I compromise and use half shortening and half coconut oil. The small amount of milk in most chocolate chips isn’t a problem for my son, but using for dairy-free chips would make these completely dairy-free, too! If dairy isn’t a problem, feel free to swap all the fats with butter.

The final change happened after staying up late watching Martha Stewart bake cookies. She mentioned that brown sugar helps make the cookies be moist. The original recipe calls for more white sugar than brown. I tried a few different ratios before settling on using equal amounts of brown and white sugars.

The final result is a yummy, gluten free cookie that isn’t dry and crumbly.

Gluten free chocolate chip cookies

  • 1/2 cup shortening
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 well beaten eggs
  • 2 cups 1 to 1 gluten free flour plus 2 generous tablespoons of coconut flour (or 2 cups plus 4 tablespoons 1 to 1 gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 generous cup of chocolate chips

Preheat the oven to 375° F.

Cream together the shortening, coconut oil, sugars and vanilla. I usually use a mixer for everything, but you can do it by hand, too.

Fold in the eggs and mix well.

In another bowl, sift (or just mix really well) the dry ingredients.

Add the dry ingredients a little at a time to the wet ingredients and mix well.

Stir in the chocolate chips. If you are patient, chill the dough for a few hours or overnight.

Otherwise, grease your cookie sheets or line with parchment paper or silicone liners. Greasing is what the original recipe calls for, but I prefer the results from lining the sheets.

Form your cookies (I use a 2 tablespoon sized scoop, but you can make them bigger or smaller) and place them two inches apart on the sheets.

Bake for about 8-10 minutes, keeping a close eye on them during the last few minutes. You want them to be golden and not doughy in the middle.

Cool for a few minutes on the sheets before removing them.

A few notes on the recipe: My recipe is actually double the original. I almost never made a single batch because it’s not really any more effort. If you want, you can save some of the dough in the fridge for a few days.

I also don’t have an accurate cookie count, mainly because cookie dough is delicious. I think I can usually get about 36 cookies with my 2 tablespoon scoop, but that is a a very rough guess.

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Gluten Free Biscuits (Dairy Free, Too!)

Biscuits are one of the hardest things to make gluten free. Most of my gluten free biscuit attempts turn out flat, hard and dry. After much searching, I finally found a recipe that yielded something like the fluffy biscuits we’ve craved since eliminating gluten.

You can find the recipe at Mama Knows Gluten Free here. Audrey at Mama Knows Gluten Free suggests using Pilsbury gluten free flour. I haven’t found it nearby, so I used my preferred Bob’s Red Mill 1 to 1 flour. It does result in a wetter dough, so I use a little different technique for shaping the biscuits. She also gives some info on different gluten free flours and how to make ahead and freeze.

Recipe adjustments for gluten free biscuits

Single biscuit

Xanthan gum

In the original recipe, it says to only add xanthan gum if your flour doesn’t already have it. Bob’s Red Mill 1 to 1 flour does have xanthan gum. Lately, though, I’ve noticed that for fluffier types of breads, it doesn’t seem to be enough. I want light, fluffy biscuits, so I added the full amount of xanthan gum anyway.

Dairy free

The original recipe gives instructions on how to make it dairy free, so I didn’t have to make my own adjustments. I used unsweetened almond milk and vinegar in place of the buttermilk as suggested. For the butter, I used vegetable shortening. If you have a kitchen scale, one trick to making shortening easier to measure is to use weight instead of measuring and scraping out one tablespoon of shortening at a time. One tablespoon of shortening is equal to 0.42 ounces or 11.94 grams. Multiply that number by the number of tablespoons you need to get the weight amount.

Shaping the dough

In order to limit handling the dough and overworking it, I shaped my dough on the parchment paper. Since my dough was pretty wet, I generously dusted the paper and my hands with flour. Like the original directions state, I patted and folded rather than rolled out the dough.

Instead of cutting with a biscuit cutter, I just cut straight lines with a sharp knife to form square biscuits. That way, I wouldn’t have to reshape the dough to cut more biscuits. Less handling is better. I also trimmed a tiny amount from the edges so that all the edges were cut like they would be with a biscuit cutter. This allows the biscuits to rise evenly. If you do it this way, the trick is to cut with a straight up and down motion, not a sliding motion. Sliding the knife would seal the edges and prevent them from rising.

Gluten free biscuits in a big block
Double batch of gluten free biscuits before I separated them.

Baking

Rather than move the biscuits by hand to a greased pan, I slid the whole parchment paper with the biscuits onto a baking sheet. The parchment provides a nonstick surface. If you’ve cut through the dough completely, they will bake perfectly like that. I had a little healper this morning, so I can tell that we didn’t quite cut all the way through in some areas and the biscuits stayed a little doughier in those areas. To help with that, I separated them when they were almost done and baked them for a few minutes longer.

My biscuits did take a about 25 minutes to bake, so just a bit longer than the original. I’m not sure if that is because of how close together they were or just my oven. I usually set my oven a notch lower than the suggested temperature because it bakes hotter than it says. Sometimes I overcompensate, though.

All in all, these biscuits satisfy our biscuit cravings and are good enough to serve to my non-gluten free friends and family. Give it a try and let me know what you think.

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