Pumpkin spice late for 40 cents? Yes, please!

I am that stereotypical girl. When Starbucks announced their PSL (Pumpkin Spice Latte for you non-tweeters out there) had arrived,  I couldn't wait to get my hands on it. It's acknowledgement of the pre-holiday season. It might be cold enough to wear boots... Or just not sweat. But my friend recently posted a disturbing article about the numerous chemicals and artificial ingredients in the famed PSL... and I realized I was always a little sick to my stomach after drinking one. So when I saw a how to make your own PSL in Good Housekeeping, I told myself I would be my own barista. It was way easier than I thought. The only thing I had to buy was canned pumpkin. I had the cinnamon, pumpkin pie spice, sugar, water and salt already. I actually added a splash of vanilla, too. You combine all the ingredients over a simmer, whisk occasionally for 10 minutes than strain twice. I could not believe how warm and satisfyingly sweet this was! And it did have good pumpkin flavor. I topped mine with whipped cream (store bought because homemade cream would take more dishes and my sink overfloweth...) and a sprinkle of pumpkin spice.. More for my sense of smell than my taste buds. 

Now there is enough syrup for a month! It made about 2 cups and you only use a tablespoon or two at a time. The syrup will last for about a month according to the recipe, which I've shared below.  If you spend that $5 for a PSL more than you'd like to admit, make this version. Good Housekeeping states it's 40 cents a serving... Wow!☕️ Happy fall ya'll! 

COPYCAT PUMPKIN SPICE LATTE 

MAKES: 4 cups syrup (32 to 64 lattes) 

FOR THE SYRUP:
• 2 cups granulated sugar
• 2 cinnamon sticks
• 2 teaspoons pumpkin pie spice
• 1/4 cup canned pure pumpkin

FOR THE LATTE:
• 8 ounces whole milk
• 4 ounces strong brewed coffee or espresso
• Whipped cream and pumpkin pie spice, for garnish (optional)

1. Prepare the syrup: Bring the sugar and 2 cups water to a simmer in a medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You'll end up with about 4 cups total.  

2. For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.

Tie one on with an easy rag wreath

I do not have a craft closet. Not even a bin with glue guns, buttons and special crafty things squirreled away from years of Michael's trips. I have some leftover fabric from my classroom bulletin board and some scissors.

 All I need is the wreath skeleton and I can make an easy, homey rag wreath. 

The skeletons come in many sizes, so it really depends on how much fabric you have. This is a 16 inch and I used a little less than half a yard. 

Figure out how long you want your strips, and cut about a million of them. I have no idea how many this wreath takes, but it's a lot. There are four rings in the skeleton and you want a plump wreath, so you fill every row.

Fluff and fuss, add a wooden letter with ribbon and you're done. This one took me about an hour and a half to complete from start to finish.

 Here's one with some orange, sparkly burlap thrown in for a fall feel. I made it for Mom.