Mmmm, pumpkin spice latte!

I realize this is a bit late in the season, and folks have probably moved on to gingerbread and peppermint lattes by now. However, I still want to share since I love it SO much and can't get enough.

Pumpkin Spice Latte
* 2 cups milk
* 1 cup strong coffee
* 5 spoonfuls of pumpkin puree
* 6 tbs sugar
* 1 tsp vanilla extract
* 1 tsp pumpkin pie spice
* 1 tsp cinnamon
* dash of ginger
* dash of nutmeg (I didn't have any so did another dash of pumpkin pie spice)

Put all ingredients in the blender, and blend until smooth and frothy. Pour into a saucepan and heat until piping hot. Feel free to serve with whipped cream. :)

The recipe makes enough for 2 people... or for a second cup for yourself *grin*.

I also make a batch minus the coffee (replacing with more milk) for the Sprouts so we can all enjoy this yummy treat together. And hey, pumpkins are healthy so it's all good, right? ;)

Parmesan Zucchini Crisps

I first made these last summer, and it's been a family-favorite ever since! It's a great way to get some green veggie goodness into the kids, as they both love them. (A little parmesan doesn't seem to bother Isaiah's dairy intolerance too much, so I let him have a bit as well).

Just slice up a zucchini, dip in a beaten egg then dredge through grated parmesan cheese. Bake in a greased dish at 400* until cheese is melted and beginning to brown.

For extra flavor, I'll usually mix in some italian seasoning in with the parmesan cheese.

Note: you'll most likely end up making a second batch, so be sure to have plenty of zucchini on hand. That way, you won't have to deal with the tears of a 3yo, as she cries over "no more keeni".