Call me basic, but I'm definitely a PSL kinda gal. Yet, when I did a bit of research, I was grossed out by the excess sugar and "gloop" found in most commercial chain lattes. So, last year, I developed this recipe to create a warming, cozy PSL any time I wanted, with a lot less sugar and REAL pumpkin - imagine that! 

The idea here is to create a cooked down pumpkin purée that's loaded with all of our favorite seasonal spices like clove, cinnamon, allspice and nutmeg, plus cardamom for a twist. You then add this to your prepared espresso (or very strong coffee), simple syrup to sweeten and frothed milk of choice. A final dollop of fresh whipped cream and sprinkle of spices makes for an ultimately decadent finish. Cheers to FALL! 

INGREDIENTS:

• 1 (15oz) can pumpkin purée
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cardamom
• 1 teaspoon pure vanilla extract
• 1 double shot espresso
• 3/4 cup milk of choice
• Simple syrup: 1/2 cup granulated sugar + 1/2 cup water

INSTRUCTIONS:

In a small saucepan, combine the pumpkin, spices and vanilla. Cook over medium to medium-high heat for about 10 minutes, stirring regularly, allowing the moisture in the pumpkin to evaporate.

As the purée thickens and cooks down, the natural flavor of the pumpkin will become stronger and condensed. Once cooked and cooled, transfer to a storage jar (I like Weck and Ball Jars) and set aside. 

To make the simple syrup: combine the sugar and water in a small saucepan and bring to a boil, allowing the sugar to dissolve completely. Cook a few minutes until it begins to thicken just slightly. Remove from heat, pour into storage jar and set aside.

To assemble: grab your favorite mug and add about 2 tablespoons of the pumpkin purée + 2 tablespoons of the simple syrup. Stir and set aside. Please note - these proportions can be adjusted to your own taste preference.

Lastly, brew espresso (or coffee) and pour into mug. Stir until well combined. Warm milk on the stove, froth with a frothing wand until foamy, and then pour over the purée mixture, saving a bit of foam to garnish the top. Give it a good stir and enjoy, or top with fresh whipped cream and an additional sprinkle of cinnamon. 

I always look forward to the first farmers markets of the season because there's a very small window when rhubarb is available. And in my book, it's not spring/early summer here in Illinois until a warm, melting, sweet, juicy strawberry-rhubarb crisp hits the table. 

Mother's Day is just around the corner, and I think one of the sweetest things my husband and kids do every year is bring me breakfast in bed. There's something incredibly heartwarming about hearing their hushed voices calling back and forth to one another amidst the clanking of pots and pans while preparing my special creation. While I'm a die-hard avocado toast and egg gal, I thought it'd be fun to share my Veggie Frittata recipe for those hosting a Mother's Day brunch. It's delicious, fool-proof and so easy to make for a larger group.

I was standing in my kitchen yesterday, desperately trying to come up with a last-minute (and simple) recipe to share in time for Easter ... yet, the nearly empty refrigerator and scarce produce bins weren't giving me much hope. I was almost ready to throw in the towel when a piece of (almost dried up) ginger root caught my eye, followed by my basil plant on the windowsill. Then I remembered a bottle of Prosecco that'd been hiding out in the fridge for months. Suddenly, this festive cocktail was born.

March and April are odd months here in the Midwest. One day it's 30 degrees and snowing, the next it's sunny and 60. It not only creates confusion for how to dress -- but also for how to cook! I'm eagerly awaiting the farmers' markets to reopen (bring on the veggies), but I still want a warm, comforting dish on these colder nights. That's where this recipe comes in. ​

I've had a major sweet tooth lately and wanted to create something to snack on but feel a bit less guilty about. Banana bread has always been a favorite of mine, so I figured it was time to come up with a version free of gluten, dairy and refined sugar. After a glance through my pantry and a few tests, I settled on this recipe -- and now I've eaten my way through two batches in less than two weeks. Now I'm not quite sure if this recipe is working with or against me! 

We often think of citrus and associate it with summertime, but citrus is actually at the peak of its season in North America during the winter. This is when the fruit ripens to its sweetest and juiciest -- so run to your local market and stock up! 

Broccoli cheddar soup is incredibly comforting and nostalgic for me. My mom used to make a version of this with homemade garlic bread, typically on the weekend, as I remember cupping a warm bowl in my lap while we'd have family movie night. It's hearty and full of flavor -- all I want on a cold winter's night. 

My son is an absolute doll. He's only 4, but the kid is such an old soul and already has the palate of a seasoned chef. He loves to cook (and eat) as much as I do ... we chat about the different kinds of cheeses we like, our favorite vegetables to grow in the garden and how acidic foods make our mouths pucker. So one day after preschool, I made this grilled cheese for him -- and he was so in love with it that he requested the "fancy" grilled cheese every day thereafter for over a week!

Over the summer, I picked up some local honey at the farmers' market and was immediately craving a yogurt parfait -- but we had just run out of granola. Rather than race to the store, I did a quick survey of the pantry and discovered I could make a simple version from scratch with just 7 ingredients.