On average, Americans consume 3.1 cups of coffee a day and if Starbucks is your brewery of choice, that’s $33 per work week for a grande-sized pick-me-up.
So why not make them at home? With the right recipe you can enjoy your favorite Starbucks drink without putting a dent in your wallet.
Recipes Below :
Gingerbread Latte
Recipe:
First prepare the Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Combine all ingredients into a medium saucepan. Bring mixture to a boil and then reduce hit and allow for syrup to simmer. Leave uncovered for 15 minutes and then remove from fire.
1/2 cup fresh espresso
8 ounces milk, steamed
Prepare a double shot of espresso and steam 8 ounces of milk. Pour 1/2 cup of espresso into mug, add 1/4 cup of gingerbread syrup followed by the milk. Stir and serve hot.
Caramel Brulée Latte
Recipe:
2 oz. espresso or strong coffee
8 oz. steamed milk
1 oz. vanilla bean syrup
2 tbsp. caramel ice cream topping
Brew coffee or espresso. Line mug with caramel topping, add syrup and then espresso. Steam milk and pour into cup.
Pumpkin Spice Latte
Recipe:
2 cups milk
2 tablespoons
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee)
Combine milk, pumpkin and sugar in a saucepan and stir over medium heat until steamed. Remove from hit and stir in vanilla and pumpkin spice. Transfer the mixture into a blender and process for 10 seconds or until foamy. Or you can simply whisk the mixture until foam appears
Pour into mug, add espresso and enjoy.
Peppermint Mocha
Recipe:
1/4 cup sugar
1/4 cup water
1/4 teaspoon peppermint extract
3 tablespoons powdered cocoa
3 tablespoons warm water
1/2 cup hot espresso
1 1/2 cups hot milk
Stir the water and sugar in a saucepan until sugar dissolves and bring to a boil. Reduce heat to a low simmer and add peppermint extract. Allow mixture to simmer for 20 minutes.
Mix cocoa and water in a mag until paste forms. Add espresso and 1 1/2 teaspoon of the peppermint syrup. Finally, add the milk and serve hot.
Eggnog Latte
Recipe:
1/2 cup eggnog
1/4 cup whole milk
1-2 shots espresso
Sprinkle of nutmeg for garnish
Combine cold eggnog with cold milk and steam. Add espresso shots to steamed eggnog mixture and sprinkle with nutmeg.
Chai Tea Latte
Recipe:
3 cups water
3 cups milk
6-8 black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
Bring water and milk to a boil. Add remaining ingredients, return to boil. Remove from heat and let steep for 3-5 minutes. Remove tea bags then filter. Serve hot or iced.
Read more: HERE
Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil 
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. 
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour. 
To assemble:
Pita bread (Heat pitas)
Cut chicken into strips. Top pita with chicken, tzatziki sauce, diced tomatoes and sliced onions.
Here are some cute cupcakes I made the other day for work. They were delish, but I screwed up the icing a bit so I tried to cover it in sprinkles and pinwheels.
We hope ya’ll have a happy Labor Day! Enjoy your last few days of summer and I’m personally looking forward to a day that’s NOT 100+ degrees outside!
And this little guy will be getting smothered in kisses from his Nana & Poppy this weekend 🙂
I’ve been feeling the urge to bake some fall goodness lately. So off to Pinterest I go and I found these cuties! Aren’t they cool? That’s a Halloween oreo in the middle!
I ordered jewelry last week from Jewel Mint. Groupon was having a deal where you got two pieces for $20 (a $60 value) so I used a credit and basically got these two pieces for free!
Knorr now makes these new concentrated stock containers, which can be diluted in almost any liquid – including milk, juice, or water. Each tub makes 3 1/2 cups of broth, so it’s a better value than the can.
* 1 bag frozen (steam in the bag) mixed vegetables
* 2 cups cooked chicken
* 1/2 a container Knorr Homestyle Stock
* 1/2 C. milk
* 1/3 C. flour
* 1 stick of butter
* 1 tsp. pepper
* 1 can crescent dinner rolls
DIRECTIONS
In a sauce pan cook Knorr Homestyle stock, milk, flour, and butter until it’s thick and well mixed
Cube chicken & in large bowl, mix vegetables, chicken and liquid mixture together. Pour into greased muffin tin.
Roll out crescent dough and cover each veggie muffin & bake at 375 for about 15 minutes
So last night I decided to “get my bake” on. I wanted to sport my new apron and prance around the kitchen like the domestic goddess that I am. Ha…ha…ha..
This is what happens when you are trying to bake these days. Ahem….the apron also has pockets so you can stuff goldfish in there so when your child whines you can throw them a bone.
I tried out a new recipe for chocolate chip cookies. They turned out delicious! I don’t like hard cookies, so I was on the hunt for a soft chocolate chip cookie recipe. I found one and it worked like magic!
I know this because this morning after the cookies had been sitting out all night they were still soft.
I love this scooper. Everyone should have one. I use it for cake balls and it’s the greatest invention ever!
Ingredients
• 4 1/2 cups all-purpose flour• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix (this is the magic ingredient!)
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
I just want to remember this little tidbit about my baby. He is so funny!!! He walks around the house and talks on the cell phones. Dude is obsessed with cell phones! Wonder where he gets this from?
My twinkie Bonnie made him that 4th of July shirt. Isn’t it cute??? She’s so talented and she even started her own Etsy boutique! Thank you Aunt Bonnie we love our shirt and we love YOU!
Also check out my book review for BlogHer book club on Sarah Dessen’s new book “What Happened to Goodbye” It’s a great summer read!
I must STOP eating Thin Mints…darn girl scouts 😛
to keep it fair.
Ingredients
2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 container (8 oz.) sour cream
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups (8-oz. pkg.) shredded cheddar cheese
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas
(I added corn and black beans to my meat mixture)
Directions
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.