I used to buy Starbucks everyday, multiple times a day. And my old roommate used to work there, so she would bring home old cheese danish and cake pops. Basically 50 percent of my diet was Starbucks, and life was good. But since having Ellie, every dollar saved is a dollar that can go to her or making her life more comfortable. And at 5 euros for one pumpkin latte, Starbucks can freaking forget it. So I think it’ll be a long time before me and Starbucks rekindle our romance. Luckily, this recipe is just as good as the real thing, maybe even better. Because I doubt Starbucks uses actual pumpkin in their version. Enjoy!
This is a simple recipe for when you get your hands on a nice pumpkin. Since no recipe on Earth will call for an entire pumpkin, you’ll need to prep it so it can be added easy to recipes or enjoyed on its own. Baking is much superior to boiling because you don’t loose as many nutrients!
Lately, I have been obsessed with a British show called “Come Dine with Me,” where a group of strangers throw dinner parties for each other and compete to see who is the ultimate host. It had been a long time since I threw a dinner party, so last night, Chris and I had a couple of friends over. We decided to recreate a meal (or several meals if you want to get technical) that we had at a dumpling festival in Austria. So we looked up some recipes, picked out ones that we already knew worked well and went to the grocery store. Our finished menu was spinach dumplings, ham and cheese dumplings, chicken and dumplings, plum dumplings, and chocolate mousse dumplings. Needless to say everyone was beyond full. Here’s what I learned from last night, and of course from watching way too much “Come Dine with Me.”