Who needs a Starbucks when you have a kitchen?

We just got back from a weeks trip into town(Fairbanks). And since there is a coffee shop on about every corner and winter is upon us they all have those fancy Holiday drinks. You know the Pumpkin Spiced Latte, Pumpkin Chai tea and all those delicious Hots Chocolates with all the different flavors that make feel like you are drinking Christmas in a cup. I LOVE THEM but I hate to spend $4+ for them. And those yummy looking desserts that call your name just makes you want to drop $10 for a cookie and a Hot chocolate. Well I did buy one while I was there and sadly I was disappointed because while I did enjoy them, I kept thinking I can make this at home. So today I am posting 3 fallish recipes. I say fallish because here in Alaska we are in the -4 degrees so I think Fall is LONG gone and winter is here to stay, but the recipes are delicious!

The first recipe is a Hot Chocolate that I got from my friend Catherine and it is Delicious! But when I was home visiting my parents in Zambia, I had a hot chocolate there that I FEEL IN LOVE WITH! It was a Mexican Vanilla Cinnamon Hot chocolate. And her recipe was the perfect start to create that Hot Chocolate. So I will post her recipe and then I will tell you what I add. I have also found that you can make it Fallish with a little bit of pumpkin spice. Kaden asks for this after a day of playing out in the cold. It warms you up very nicely! Creamy smooth and delicious!

Cinnamon Hot Chocolate.(this really is delicious! Can I say that enough)
1/2 cup sugar
1/3 cup cocoa powder
1/3 cup water
4 cups milk
1 tsp vanilla
1 tsp cinnamon
dash of salt
 Mix cocoa, cinnamon, salt and sugar in pan. Combine water and stir. Bring to a boil over Medium heat. Boil 2 minutes. Slowly add milk. Stir well. Heat thoroughly and add vanilla. Topping this with whipped cream is scrumptious.

To make it the Mexican Vanilla Cinnamon Hot chocolate I add a dash of Cayenne pepper. Makes it a little spicy! I love it! Add some Pumpkin Pie spice to give it that fallish flavor. Try this, It will become a favorite for those cold winter nights.... which we are already having.

If you are in the mood for a cold drink instead of the hot drink here is a easy pumpkin smoothie recipe that is yummy!
Pumpkin Smoothies
1 can pumpkin pie filling
3 cups milk
1/2 -1 cup yogurt(vanilla flavor)
cinnamon
Crushed Cinnamon Graham Crackers
Open the can of pie filling and pour into a freezer safe container.  Then freeze it. when frozen, blend milk and yogurt. Add pumpkin pie filling. Blend till pulverized. Add more milk or yogurt if needed. Sprinkle cinamon and graham crackers on top. And enjoy!=)

The other recipe I want to post is a fun delicious cookie that I like to have with the Hot Chocolate or a Chai and it is a good cookie to dip. I got it from a Better Homes and Garden Magazine and it sounded weird at first but once I tried it I loved it! Kaden my cookie taster liked it too.

Chai Spice Cookie
2 spiced chai flavored tea bags
3 cups flour
2 tsp Pumpkin Pie spice
1 1/2 cup butter, softened
1 cup sugar
2 egg yokes (egg replacer works well in this recipe)
2 Tbsp Molasses

Remove tea bag contents (about 3 teaspoons of tea) discard bags. In a medium bowl combine tea, flour and pumpkin spice. Set aside.

In a large mixing bowl beat butter on medium speed for 30 seconds. Add sugar and beat till fluffy and light. Beat in egg yokes and molasses. Beat in as much flour as you can, and stir in the remaining flour. Divide dough in half. Cover and refrigerate 3 hours.

Preheat oven to 350 degrees. Grease cookie sheet or line with parchment paper.
 On lightly floured surface roll half the dough to 1/4 in thick. Cut with  whatever shape cookie cutters you want. Place on cookie sheet and bake 12 minutes till edges are lightly brown. Cool on cookie sheet for 2 minutes  Transfer to cooling rack. Cool completely and decorate with powdered sugar icing.

Powder Sugar Icing
1 1/2 cup powder sugar
1/2 tsp vanilla or I like Almond flavoring
4 tsp milk
Mix all together. Stir in more milk if needed till icing is piping consistency.

Layer cookies between wax paper in covered airtight container. Store for 3 days at room temp or freeze up to 3 months.   Here is a picture from the Better Homes and Garden Magazine. Try these!

Now I am on my way to the kitchen to whip up some of these recipes to enjoy when Kaden gets home from school. We are decorating for Christmas today and we all are excited! Well may not Keith but the boys and I are!=)