It is officially fall now, so naturally everyone is obsessing over pumpkin and other autumn-like flavors that Starbucks chooses to feature this season. After seeing several Facebook statuses dedicated to friends’ love of the Starbucks pumpkin latte, I started craving one too. But instead of spending $10 on a minuscule cup of calorie-filled liquid, I found a can of pumpkin in my cupboard and with the help of this recipe, made my very own fat-free pumpkin pie smoothie. It is so good, guys. I made it again today and will probably continue to do so until I run out of pumpkin. Here’s what you need:
Add a few ice cubes, blend together and you get a pumpkin pie in a cup. Then, continuing with the fall theme, I made use of the leftover brie cheese that Austin and I bought the night before in a random (intense) cheese craving — bring on the pepto.
After burning the onions in an attempt to caramelize them (with olive oil, balsamic vinegar & brown sugar) and consequently burning a blister onto my ring finger…
I eventually got to eat a fairly delicious apple, brie & caramelized onion sandwich.
this looks delicious, you are really finding your inner cook.
Thanks, mom! I've been having a lot of fun experimenting!