In the Kitchen: Pumpkin Spice Lattes & Pumpkin Spice Crunch Cake
Pumpkin season is in full swing. We already know that M&Ms make a pumpkin spice flavor M&M. Olive Garden has their delicious Pumpkin Cheesecake back on the menu, and Starbucks is serving thousands of their pumpkin spice lattes.
Speaking of lattes, if you find yourself unable to get to Starbucks for that yummy pumpkin treat, you can make it in your very own home…in your crockpot!
Crock Pot Pumpkin Spiced Latte (via thrivinghomeblog.com)
- 6 cups of milk (I used whole)
- 4-6 cups of strongly brewed coffee
- 1/2 cup of pumpkin puree
- 1/2 cup of vanilla extract
- 1/2 cup of sugar
- 2 teaspoons of cinnamon
- 3 cinnamon sticks
In your crock pot, combine the milk and coffee.
Whip together the pumpkin, vanilla, sugar and cinnamon and pour into the crockpot.
Mix together well.
Toss in 3-4 cinnamon sticks.
Cover the crockpot, and cook on high for 2 hours.
*If you don’t have a large group, you could easily halve the recipe.
**I’ve been told that heating up the leftovers doesn’t work so well
And to go with that latte, Pumpkin Spice Crunch Cake, anyone?
- 1-29oz. can of Pumpkin (unsweetened)
- 1 box of Spice Cake Mix
- 1-8oz. bag of Toffee Bits
- 1 container of Cream Cheese Frosting
- 2-9×13 baking pans
In a large bowl mix up the Cake batter according to the box directions. Now add in the Toffee Bits, making sure to reserve some (approx. 1/4 cup..or so) Toffee Bits for the top.
Combine the Pumpkin and mix it well.
Spray the baking pans with non-stick spray and fill each of them 1/2 to 3/4 of the way…depending on the depth of your pans.
Bake both pans at 350 degrees for approx 45 minutes or until they’re cooked through.
Let them cool.
Frost them with the Cream Cheese Frosting and then top them with the reserved Toffee Bits.