I’m working with Dunkin’ at Home to bring you this Cinnamon-Spiced Caramel Latte recipe today. Thank you for supporting the brands that support Fork Knife Swoon!
There’s something about richly golden caramel that just screams Autumn, and we’re sure in the midst of that coziest of all seasons. These are the glorious days of nubby cashmere socks, cheerful stacked pumpkins and mums and changing leaves, and warm, steamy mugs of spiced cider and tea and my very favorite indulgence of all, coffee. It’s just not morning without it.
Lately, it’s a several-times-a-day indulgence, especially on these chilly days, when even the sun seems hesitant to rise and take on the morning, and the bed covers have become ever more tempting to hide under after the alarm goes off.
While I’m almost always sipping something steamy throughout the day, I’ve been relishing my early morning, homemade latte ritual, which recently has been one of these cinnamon-spiced caramel lattes, made with Dunkin’ Donuts® coffee, frothy, brown sugar and cinnamon-flecked milk, and a drizzle of homemade caramel sauce.
They make getting out of our cozy bed, totally worth it. Continue Reading…
We’re slated for a huge rain/windstorm beginning later tonight, and I’m working on distracting myself from the anxiety that’s stirring up by baking cookies.
Also known as positively redirecting stress!
Our house is surrounded by a half dozen hundred foot-or-so tall pines, so big storms always conjure up images of said trees crashing down around/on top of me. And, all terrifying outcomes aside, it never hurts to have chocolatey peanut buttery treats on hand, should the power go out.
Soft and chewy, with a brownie-like quality, and the unmistakable goodness of peanut butter mixed in, these dark chocolate peanut butter cookies are everything I look for in a cookie. I’m in love.
The key to any delicious soup, but particularly an incredibly simple soup like this one, is all in the broth. Whether vegetable or meat-based, success begins with really good, preferably homemade, stock.
I don’t always have the time – or honestly patience – to make my own stock/broth from scratch, but if you happen to have a slow cooker or sturdy Dutch oven and a day at home to keep a (barely) watchful eye on something bubbling away in the background, it’s a wonderful thing to keep on hand in the freezer for when soup cravings arise.
I had exactly that sort of chilly Sunday recently, and hauled out a couple of icy, gallon ziplocs worth of chicken bones, buried in the bottom of the freezer, that I’d stashed away months before. It’s those most inglorious hunks of bone – backs and necks and feet – still with bits of good meat on them, that produce the most flavorful stock.