Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!
Cookies, Desserts, Recipes

Soft Flourless Kitchen Sink Cookies #Choctoberfest

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies… these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They’re absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Oh guys. I know we’re just chatting through the computer screen right now but I seriously wish I could share a plate of these cookies with you right now. If I had just one word to describe them it would be, without a doubt, irresistible. I mean, just look what happens when a mama lets them cool too close to the edge of the table.

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

*insert crying/laughing/LOL emoji right here, please*

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

The little guy doesn’t get too many sweets, but you better believe I just let him go to town on that cookie. He earned it–and it was SO freaking cute to see how excited he got with each chocolately bite. 🙂 🙂 🙂

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

These cookies are just ridiculously good. Since they’re flourless, they’re loaded with tons of oats, peanut butter, and mix-ins. All of the above makes them crazy chewy and soft. It’s pretty much impossible to walk past a cookie jar full of these babies and not grab one (or three). #provenfact #askmehowiknow

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Everyone’s first thought when they see pretzels in baked goods (especially chocolatey ones like these cookies!) is that they’re suddenly a sweet ‘n salty treat. That’s true, but in these cookies, the pretzels almost play a different role… they give the cookies an extra depth of flavor. I would say it’s almost earthy, but who wants earthy cookies? So we’ll just call them good. Very, very, very good. Irresistible, even. Hope you enjoy!

Find more new chocolate recipes at the linky here today.

And don’t forget–there’s one more day to enter this amazing CHOCOLATE filled giveaway! Don’t delay! 🙂

one year ago: Salted Caramel Mocha Overnight Oats
three years ago: Pumpkin Bagels
four years ago: Peanut Butter Apple Oatmeal Cookies
five years ago: 30 Minute Chicken Tortilla Soup
six years ago: Pumpkin Brownies
seven years ago: Crispy Crunchy Chocolate Chip Cookies

Soft Flourless Kitchen Sink Cookies

  • Servings: 4 dozen
  • Print

from Mama Gourmand

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup white sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 4 1/2 cups old-fashioned oats
  • 2 cups lightly crushed pretzels – save some to press on top if desired
  • 3/4 cup semi-sweet chocolate chips/chunks – save some to press on top if desired
  • 3/4 cup dark chocolate chips/chunks – save some to press on top if desired
  • 1/2 cup butterscotch chips – save some to press on top if desired

Directions:

Preheat oven to 350 degrees F.

Using a mixer, cream together butter and peanut butter. Beat in brown sugar and white sugar, mixing for 2 minutes. Beat in eggs, baking soda, corn syrup, and vanilla. With mixer running on low, add oats–mix until fully combined. Using a wooden spoon, stir in pretzels, both kinds of chocolate chips, and butterscotch chips–save some to press on top of individual cookies if desired.

At this point, you can shape into 1 1/2-2 tablespoon sized balls and place 2 inches apart on cookie sheets OR you can chill the dough for 15-20 minutes if it’s too hard to work with. I preferred chilling it first. Press excess pretzels, chocolate chips, and butterscotch chips on top if desired.

Bake for 12-14 minutes, rotating pans halfway through. Don’t overbake! The edges of the cookies should be set and the middle should be slightly overdone. They continue to cook on the cookie sheet, so allow to cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

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This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.
Breakfast, Granola, Recipes

Double Chocolate Pumpkin Energy Bites #Choctoberfest

This post for #Choctoberfest is sponsored by Barlean’s. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat… and they pretty much taste like a brownie, so there’s that too.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Another day, another #Choctoberfest recipe! This one slightly healthier than the delectable cake from Monday. 🙂 Energy bites, granola bites, energy balls… whatever you call them… are SO tasty and SO fun to make. Just mix, roll, and chill, pretty much. They’re great to have on hand for a healthy yet filling snack option or even a quick breakfast on the go for busy mornings. Most recipes use nut butter as the base, so I was excited to find a version that used PUMPKIN as the binder. I always gotta do something different, haha.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Since we’re smack-dab in the midst of #Choctoberfest, I decided to try to make an uber chocolately energy bite recipe. Thanks to a healthy dose of dark chocolate cocoa powder AND dark chocolate chips, these Double Chocolate Pumpkin Energy Bites pretty much taste like a brownie. I’ve been keeping some in the fridge at work, and they are perfect for a mid-afternoon snack. Healthy, yet satisfying.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

I’m so thankful that Barlean’s is a sponsor again this year for #Choctoberfest! They sent me a great package filled with Chocolate Silk Greens (think chocolate protein powder, but powdered greens instead–this stuff is great for smoothies!), Essential Women Omega-Swirl Chocolate Mint (mint-chocolate syrup that just so happens to be full of Omega-3s), and Butter-Flavored Coconut Oil, which I used in this recipe. It’s the perfect butter substitute with all the health benefits of coconut oil. I don’t use coconut oil for everything but I really like it in granola bars/energy bites. You can find out more about Barlean’s by following them on Twitter, Facebook, Pinterest, or YouTube.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

One of the best parts about these Double Chocolate Pumpkin Energy Bites (besides how chocolately they are!) is that it only uses 3 tablespoons pumpkin puree. Sooo it’s a perfect recipe to have on hand to when you have a little pumpkin puree to use up! Waste not, want not. And how could you not want these yummy chocolate energy bites??! Enjoy!

Find more chocolate recipes here today at the #Chocotoberfest linky! And don’t forget to enter this great giveaway before Saturday!

one year ago: Pumpkin & Sausage Pizza
three years ago: Banana Chocolate Chip Mini Muffins
four years ago: Funfetti Cookies
five years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
six years ago: Roasted Vegetable Soup
seven years ago: Pumpkin Chocolate Chip Mini Muffins

Double Chocolate Pumpkin Energy Bites

  • Servings: 32 bites
  • Print

slightly adapted from A Kitchen Addiction

Ingredients:

Directions:

In a large bowl, stir together oats, flaxseed, cocoa, and pumpkin pie spice. In a small saucepan set over medium heat, whisk together honey, maple syrup, pumpkin puree, and coconut oil. Bring to a boil, and allow to boil for 4 minutes. Stir constantly so it doesn’t burn! Remove from heat.

Pour honey mixture over oats and stir until combined. At this point, you can stir in the pepitas and chocolate chips so the chocolate melts and gets all gooey OR you can wait for 5 minutes before stirring in the mixins. I stirred everything together right away.

Cover and refrigerate for at least 30 minutes for mixture to cool and chocolate to harden, then remove and roll into 1 1/2 inch balls. Place on a baking sheet and refrigerate for at least an hour before transferring to an air-tight container. Store in the refrigerator or freezer. Enjoy!

Disclosure:  Though I received products for free as part of my participation in #Choctoberfest, I was not compensated in any other way and was not asked to provide positive feedback.

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad
Cakes, Desserts, Recipes

Chocolate Cinnamon Sugar Apple Cake #Choctoberfest

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

This post for #Choctoberfest is sponsored by Imperial Sugar. I have received sample products for writing this post. All content and opinions are mine. Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar… this fall favorite is sure to please!  

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

Yayyy it’s #Choctoberfest, aka a week-long celebration of all things CHOCOLATE! If you haven’t already, please check out the giveaway posted earlier today here. You don’t wanna miss it! #promise 🙂 I’ll be the first to admit that I’m not the world’s biggest chocolate fan or anything like that, but I do like a chocolate treat every now and again. Chocolate is my jam when it’s combined with other deliciousness, such as peanut butter, pumpkin, or in this case… apples!

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

This cake is a riff on one of my favorite fall treats (and one of the most popular recipes on my blog!): Cinnamon Sugar Apple Cake. The original cake is a delight… I never can decide what part is best: the cake full of sweet bites of apples or the crunchy cinnamon sugar topping. But guess what guys?? This chocolate-y version might be even better! I made a few changes to the original recipe in order to add cocoa powder to make this incredible cake (using water instead of buttermilk and then adjusting the amount of baking soda and flour) but otherwise this is just a fun twist on the original.

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

Since this yummy cake has the word “sugar” in the name and uses two types of sugar in the recipe, it’s only fitting that Imperial Sugar has sponsored this post as part of #Choctoberfest. They’re our gold sponsor for the event and are honestly SO great. I’ve been using their sugar exclusively since this event last year. I am not brand-loyal to very many things at ALL and I often buy generic, but when baking, I can tell that the quality of Imperial Sugar far outweighs any other brand I’ve tried. I’m not just saying that because they’re a sponsor… but it is 100% true. Imperial Sugar products are pure cane sugar, not beet sugar, and are GMO-free. I also love the family-friendly focus of their company.

Sweet things happen when families are together in the kitchen. Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. This holiday season, create some lifelong memories when you bake with love and Imperial Sugar.

I know it might sound a bit cheesy, I was thinking about family as I made this cake. I actually made it over the course of a few hours on Saturday morning. Early that morning, I went running with a friend. My toddler stayed home with my husband, and after I got home, Ben went out for a run. He’s training for a half marathon so I knew he’d be gone for awhile. My son played and ate second breakfast while I ate my breakfast and enjoyed some coffee. We read books for a bit and then I thought it was safe to head to the kitchen to bake. I got about halfway through mixing together this cake when my son’s head collided with a kitchen drawer. Baby tears, commence! He just couldn’t be calmed down with any of the normal methods… so we curled up in an armchair and cuddled. Soon he was out like a light. It’s been awhile since he’s napped in my arms (or taken a morning nap!) so this was a treat. Even though my half finished cake batter was hanging out on the kitchen counter and my plan for the day was thrown off. After he woke up, I was able to return to the kitchen and finish mixing up my cake. When it came out of the oven and I took that first bite, I knew I had a winner. And I’ll always remember the first time I made the chocolate version of cinnamon sugar apple cake with my son playing at my feet. ❤ He won’t remember it, but he loved every bite I shared with him. I know I’ll make it for him again in the future. I hope you and YOUR family/loved ones enjoy this cake!

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

Check out all the other recipes shared for #Choctoberfest at the linky below!
An InLinkz Link-up

P.S. Looking for some sweet treats for Halloween? Imperial Sugar has you covered! Find out more about Imperial Sugar by following them on Facebook, Pinterest, Twitter, Google+, Instagram, and YouTube.

one year ago: Old Fashioned Chocolate Cobbler
two years ago: Beef Stroganoff 

three years ago: Homemade Pumpkin Spice Coffee Creamer
four years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
five years ago: Apple Peanut Butter Muffins
six years ago: Pumpkin, Sausage, and Spinach Lasagna
seven years ago: Southwestern Pepperjack Baked Penne

Chocolate Cinnamon Sugar Apple Cake

  • Servings: 20
  • Print

adapted from my Cinnamon Sugar Apple Cake

Ingredients:

  • 1 1/2 cups light brown sugar, packed (I used Imperial Sugar)
  • 1 cup water
  • 1/3 cup canola oil
  • 1 egg
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder (not dutch-process)
  • 2 cups chopped apples, unpeeled – I like Gala, Fuji, Granny Smith, Crispin, Jonagold, Winesap, etc.
  • 1/2 cup white sugar (I used Imperial Sugar)
  • 2 teaspoons cinnamon
  • 1 tablespoon melted butter

Directions:

Preheat oven to 325 degrees F. Grease a 9×13 inch baking dish with cooking spray.

In a large bowl, whisk together brown sugar, water, oil, and egg. Stir in baking soda and vanilla. Mix in flour and cocoa powder. Beat until smooth, then fold in apples.

Pour batter into prepared baking dish.

In a small bowl, stir together sugar and cinnamon, then drizzle melted butter over top. Mix gently with a fork to combine, then sprinkle over batter. It will not fully cover the batter, but it will bake up fine.

Bake for 40-45 minutes, or until cake begins pulling away from the edge of the pan and a tester inserted in the center comes out clean. Serve warm or at room temperature. Pairs well with ice cream!

Disclosure:  Though I received products for free as part of my participation in #Choctoberfest, I was not compensated in any other way and was not asked to provide positive feedback.

Giveaways

Welcome to #Choctoberfest 2017 with Imperial Sugar

Welcome! Read on to learn about #Choctoberfest 2017. Scroll down to enter a GREAT giveaway! 🙂 

Welcome to #Choctoberfest 2017!

Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below Rafflecopter giveaway link.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good LifeThe Life Jolie 

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method | thepajamachef.com
Beverages, Recipes

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method

My Pumpkin Spice Coffee Syrup recipe has been submitted for the Steviva Blogger Recipe Challenge. Product samples received in exchange for posting this recipe as part of the recipe challenge. #steviva #sweetandeasy

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method #steviva #sweetandeasy| thepajamachef.com

Pumpkin season. Just those two words make me superrr excited! I know, I know. Just like every other girl out there. #oops #sorrynotsorry But I’ve been a pumpkin (and pumpkin spice!) fan long before Starbucks made a fortune selling $6 sugar-laden pumpkin spice lattes. Though I love pumpkin spice lattes, iced coffees, and the like from a wide variety of chain and local coffee shops, I always have fun dabbling in similar coffee drinks at home. I don’t have an espresso maker (yet!) but my pumpkin spice creamer has been a fall staple the past few years. However, I think I’ve stumbled on something better.

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method #steviva #sweetandeasy | thepajamachef.com

Enter: Pumpkin Spice Coffee Syrup. I’ve made a simple pumpkin spice syrup before but something was missing… oh, that’s right: enough pumpkin! Not so in this coffee syrup. There’s half a cup of pumpkin puree in this syrup! Don’t be scared, guys… the puree melts together perfectly with the Nectevia Original and water to make a delicious syrup to stir into your coffee. For the “spice” part I added a tablespoon of pumpkin pie spice and also infused some fresh rosemary in the syrup as it cooled. Perfection!

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method #steviva #sweetandeasy | thepajamachef.com

Serving possibilities for this syrup are endless! I enjoyed my Pumpkin Spice Coffee Syrup with cold brew coffee and almond milk (because the weather this fall in Nashville has been a little more reminiscent of summer, ahem…). But I think it would also be great with some espresso and cream if you can make that happen in your life, or just regular coffee. Or chai! Or heck, it could even be great drizzled over pancakes or ice cream. Pumpkin ice cream plus pumpkin spice coffee syrup?? Ohhhh yes, please! (Now I’m starting to question the name of this recipe.)

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method #steviva #sweetandeasy | thepajamachef.com

No matter how you serve it, this Pumpkin Spice Coffee Syrup is sure to make your fall a little tastier. Oh, and I did want to mention something real quick: I created this recipe as part of a recipe contest for Steviva. I don’t have much experience cooking and baking with stevia products but it has been so fun experimenting with them. I totally understand though that dietary needs and preferences can vary, so I did include some other sweetener options in the recipe below… but check out Nectevia Original if you can–it’s a great blend of stevia and blue agave and has 1/4 the calories, carbs and sugars of regular agave, or table sugar. I was impressed with it! Hope you enjoy!!

Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method #steviva #sweetandeasy | thepajamachef.com

one year ago: Banana Espresso Chocolate Crumb Cake
two years ago: Coconut Oil Dark Chocolate Chip Cookies
three years ago: Asian Turkey Meatballs with Carrot Rice
four years ago: Cream of Broccoli Soup with Cheese
five years ago: No Bake Tropical Energy Bites
six years ago: Garlicky Pasta with Fresh Tomatoes and Basil
seven years ago: Pillow Cookies

Pumpkin Spice Coffee Syrup

  • Servings: approximately 8 ounces
  • Print

Ingredients:

  • 1/2 cup Nectevia Original
  • 1/2 cup water
  • 1/2 cup pumpkin puree
  • 1/2-1 tablespoon pumpkin pie spice (I used a full tablespoon but some may prefer the spice to be a little less intense.)
  • 2 sprigs rosemary

Directions:

Stir together Nectevia Original, water, pumpkin puree, and pumpkin pie spice in a small saucepan set over medium-high heat. Add rosemary, then continue to cook until mixture is bubbly but not quite boiling. Reduce heat to medium-low and cook for 4-5 minutes until mixture reduces and thickens. Remove from heat, and then let rest for 20 minutes to to continue to infuse rosemary. After 20 minutes, remove rosemary sprigs and discard.

Transfer syrup into a glass jar, cover, and store in the refrigerator. Syrup should keep one to two weeks.

I enjoy stirring a couple tablespoons of Pumpkin Spice Coffee Syrup stirred into cold brew coffee (method below!) and unsweetened almond milk. Adjust the amount of syrup to taste!

Notes: Nectevia Original is a liquid blend of stevia and blue agave. If you don’t have any on hand, feel free to substitute regular sugar or brown sugar, as well as other sweeteners like honey, agave, stevia, or maple syrup. I’ve made simple syrups with white sugar, brown sugar, and honey all with great results in the past. I’ve also done a combination of those sweeteners plus agave or maple syrup. Your choice!

Cold Brew Coffee

  • Servings: 32 ounces
  • Print

Ingredients:

  • 1/2 cup coffee, medium-grind is best
  • 4 cups cold water

Directions:

Stir together coffee and cold water. I like to do this in a large measuring cup, but a jar or French press would work too.

This ratio of coffee to water is not super concentrated but you can increase the amount of coffee while keeping the water amount constant if desired.

Cover and let rest at least overnight, but optimally 12-24 hours. This can be done at room temperature or in the refrigerator.

Strain mixture in one of the following ways:

  • pour into a French press and press as usual to strain.
  • a cheesecloth or coffee filter set inside a mesh sieve, with coffee draining into a measuring cup, jar, etc. You may need to strain coffee twice using this method to remove all grounds and silt.

I find it easiest to use my French press but either way works!

Store in a covered container in the refrigerator for up to one week. Serve with milk, half and half, sweetener, etc. as desired.