spiced apple pomegranate cider.

Monday morning. I slowly and groggily shuffled my way upstairs, trying to prolong the inevitable. In other words, school. I sat down at the kitchen table and sunk deeper into the warm, fuzzy depths of my housecoat. A quick glance at the window forced me to do a double take.

Snow. A thin layer of it blanketed every rooftop in sight. Like a crisp, white bedsheet on an unmade bed, it lay crinkled on the ground, autumn leaves jutting out from the surface. Suddenly, school didn't seem so bad anymore. The reason for that being I'd have to walk outside to get there.

. . .

The snow had completely disappeared by early afternoon. I guess my brain was still in a winter wonderland well into the next day, though, because I decided a warm holiday drink was in order.

spiced apple pomegranate cider

serves one.

>> one cup apple cider

>> once cup pomegranate juice

>> one cinnamon stick

>> pomegranate arils (optional)

Boil everything, except the pomegranate arils, in a pot. Once boiled, let the mixture simmer for ten minutes. Remove from heat and let it rest for twenty minutes, to let the flavours develop. Pour into a glass, and top with pomegranate arils, if you so desire. 

Enjoy, friends! xo,

abbey

pumpkin lattes. oh, yes.

A thin layer of frost graces each rooftop in the early morning. The air is crisp, and the thermometer tells me that it really isn't a dream -- it is, in fact, eight degrees celsius. The old cardboard box filled to the brim with toques, scarves, and mittens makes it's annual appearance, while the ever-changing autumn leaves dance across the street and crunch underneath my moccasins.

So, why I opted for iced coffee rather than a steaming mug of hot chocolate or apple cider -- I have not a clue. I just really love iced coffee. And pumpkin. But you probably already knew that. ;)

iced pumpkin spice lattes {adapted from a cozy kitchen's iced coffee}

{ingredients}
1/2 cup strong brewed coffee
2 cups milk
4 tablespoons canned pumpkin puree
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

{directions}
Brew your coffee and let it sit out for a few minutes until it reaches room temperature {or put it in the fridge to speed up the cooling process.}

In a saucepan combine milk, pumpkin, and sugar and cook on low heat, stirring, just until the sugar and pumpkin are dissolved. Remove from heat, and stir in vanilla, cinnamon, and nutmeg.

Combine with the coffee, and pour into a cup filled with ice.

Enjoy! xo,

abbey

pumpkin muffins.

I seem to have it in my head that Autumn has already approached. The calendar would beg to differ, but what can I say? We get a bit of an early start here in the Prairies.

One early morning last week {read: eight am. that's plenty early for this girl}, I woke up and decided that it was quite simple. I could go no longer without the savoury taste of pumpkin muffins -- no matter what the calendar said. Odd thought to have first thing in the morning? Probably. But, thank goodness I did.

These delectable little lovelies are a huge hit in my family, and they're oh-so-perfect for an Autumn picnic in the park, or to have with a cup of tea, whilst wrapped up in a cozy blanket.

{ingredients}
3/4 cup wheat bran
1 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda

1/2 cup crushed pecans
1 cup pure pumpkin
1 egg, lightly beaten
1/2 cup 1% buttermilk
1/4 cup oil

{directions}
In a bowl, combine bran, flour, sugar, cinnamon, baking powder and baking soda, and crushed pecans. In the mixer, combine pumpkin, beaten egg, buttermilk and oil. Mix on low, while gradually adding the flour mixture. Mix just until moist {do not over stir}. Spoon batter into greased muffin tins and bake at 400 degrees for 15 minutes, or until tops are firm to the touch.

Enjoy! What's your favourite food or beverage for Autumn?

xo,

Abbey

ps. i'm making an faq page for the blog, so if you have any questions -- shoot! serious or silly. it's all good.