September 18, 2020

Pumpkins for Consumption

35 minutes

On this episode, we dive into all things fall! Leaves, pumpkins, and fashion - we talk about it all! Fall is by far my favorite season and I wanted to share some personal fall stories, all my fashion hottakes, and some of my favorite warm and cozy recipes which include my Boozy PSL and the most decadent Sage and Brown Butter sauce.

Pumpkin Spiked Latte (Boozy PSL)

3 tbsp pumpkin puree

8-10 oz milk of choice (I use vanilla almond milk)

1/8 tsp of pumpkin pie spice

1 tbsp brown sugar

1 oz rumchata or bailey's

1 oz coffee liqueur (ex. Kahlua)

1-2 oz strong coffee or espresso

Combine pumpkin puree, milk, pumpkin pie spice in a saucepan on a medium flame. Whisk to combine. Simmer for a few minutes and add in brown sugar. While the milk is going brew your coffee or pull your espresso shots. Add espresso and coffee liqueur to your mug or glass. Top with pumpkin spiced milk. Finish with rumchata or baileys. Top with whipped cream and pumpkin pie spice to MAKE IT CUTE.

Sage and Brown Butter Sauce

1/2 stick of butter (approx 4 tbsp)

6-8 large sage leaves

Parmesan cheese (finely grated)

Red pepper flakes or fresh cracked black pepper

Add butter to a medium low skillet and let melt until the milk solids turn brown and you start smelling a nutty aroma.(about 3-5 minutes) Add in sage leaves and fry for about 1 minute. Add in pasta of choice directly from the pot that you boiled it in. Toss with the pasta. Add in red pepper flakes (if you want a bit of heat) or fresh cracked black pepper and parmesan cheese. You can also top with toasted pine nuts (YUM!!).

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