Pumpkin Spice Latte. Hot New Music From Captain Wilberforce.

Since its introduction in 2004, the Starbuck’s Pumpkin Spice Latte has become something of an international phenomenon. It’s the coffee chain’s most popular seasonal beverage of all time with hordes of PSL fanatics eagerly awaiting its Fall season debut.

Now you can make the iconic drink at home with this easy recipe. I was a bit skeptical as to how a Pumpkin Spice Latte would taste without the espresso machine and mermaid on the cup, but this home-brewed version was really good. Plenty of pumpkin pie flavor with just enough espresso to classify as a proper coffee drink.

Pumpkin Spice Latte


2 cups milk
2 1/2 tablespoons pumpkin puree
3 tablespoons sugar (I used 1 tablespoon since I prefer a less sweet drink)
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 tablespoon vanilla extract
1/4 cup hot espresso or strong brewed coffee
Whipped cream, to serve


1. Combine the milk, pumpkin puree, sugar, spices and vanilla in a medium saucepan. Heat until the milk is hot. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

2. Divide the espresso between 2 large mugs and add the foamed milk. Top with whipped cream and a sprinkle of nutmeg.

Makes 2 drinks

Recipe from Food Network Magazine


‘Couples’ is one of those terribly sad songs that is so relatable. It joins 3 other new and fantastic songs on Captain Wilberforce’s EP, ‘The Late Captain Wilberforce’.

“So why? You have a nice life
I’m sorry there’s something missing
I can’t save you from yourself”

Check out Captain Wilberforce on the band’s Website (I love the little bird) where you can link to buy their music.


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Confetti Cookies. Listening To Ships Have Sailed.


The difference between a well-dressed man on a tricycle and a poorly dressed man on a bicycle is a tire.

Last week I shared the recipe for the fabulous Momofuku Milk Bar Birthday Layer Cake that I recently made. The recipe for Birthday Cake Crumbs, which is one of the components of the cake, yielded twice what was needed. Conveniently, the Momofuku Milk Bar Cookbook contains a recipe for cookies that also use Birthday Cake Crumbs so I made these Confetti Cookies to use up the crumbs I had leftover from the cake.

If sprinkles are your thing, you will love these sugary, buttery cookies that have a delightful crunch from the Birthday Cake Crumbs.

Confetti Cookies


16 tablespoons (225 grams) butter, softened
1 1/2 cups (300 grams) sugar
1 tablespoon (25 grams) corn syrup
2 eggs
2 teaspoons (8 grams) clear vanilla extract
2 1/2 cups (400 grams) flour
2/3 cup (50 grams) milk powder
2 teaspoons (9 grams) cream of tartar
1 teaspoon (6 grams) baking soda
1 1/4 teaspoons (5 grams) kosher salt (I would use a little less…my kids complained that the cookies were too salty)
1/4 cup (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumbs (recipe follows)


1. Combine the butter, sugar, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 minutes.

2. On low speed add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute.

3. Still on low speed, add the birthday cake crumbs and mix for 30 seconds or just until they are incorporated.

4. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Flatten the tops of the dough.

5. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake the cookies without chilling first or they will not bake properly.)

6. Heat oven to 350°F.

7. Arrange the chilled dough a minimum of 4 inches apart on parchment or Silpat-lined baking sheets.

8. Bake for 18 minutes until the cookies are very lightly browned around the edges.

9. Cool the cookies completely on the baking sheets before transferring to a plate or an airtight container for storage. The cookies will keep for 5 days at room temperature or 1 month in the freezer.

Makes about 20 cookies

Birthday Cake Crumbs


1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
3/4 cup (90 grams) cake flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) kosher salt
2 tablespoons (20 grams) rainbow sprinkles
1/4 cup (40 grams) grapeseed or vegetable oil
1 tablespoon (12 grams) clear vanilla extract


1. Heat the oven to 300°F.

2. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

3. Add the oil and vanilla and mix to distribute until the wet ingredients and dry ingredients form small clusters.

4. Spread the clusters on a parchment or Silpat-lined baking pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should be slightly moist to the touch; they will dry and harden as they cool.

5. Let the crumbs cool completely before using. The crumbs will keep for 1 week at room temperature or 1 month in the fridge or freezer.

Makes about 2 1/4 cups

Recipes from Momofuku Milk Bar Cookbook by Christina Tosi

‘Boomerang’ is about as near to perfect indie-pop that you can get. I cannot get enough of those “Oooohs”.

Check out Ships Have Sailed on the band’s Website where you can learn of upcoming shows in CA and buy their music.


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Cheesy Garlic Bread. New Music From The Wild Wild.

Friday 13

Three cheeses combine for this ramped up version of garlic bread. It’s terrific served alongside pasta or a steaming bowl of soup.

Cheesy Garlic Bread


1 loaf Italian bread
3 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon dried oregano
2 tablespoons grated Parmesan
1 cup shredded Asiago cheese
1 cup shredded mozzarella


1. Preheat oven to 400℉.

2. Halve the bread lengthwise, then crosswise.

3. Mix olive oil, garlic and oregano in a small bowl. Brush on the cut sides of the bread.

4. Toast bread in oven for 10 minutes.

5. Mix cheeses together and sprinkle on the bread. Bake until melted, about 15 more minutes.

Recipe from Food Network Magazine

It’s almost a given that I am going to like a song titled ‘Sing’. Yep, I really like this new tune from The Wild Wild, a one man project of Benjamin Dunn. My Friday just got better.

Check out The Wild Wild on his Website where you can link to buy the music.


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Provolone Beef Pastry Pockets And Mixed Greens With Creamy Honey-Mustard Dressing


Two soldiers were in a tank. One said to the other, “Blub blub!”


Enough blubbering.

Onto some fun and fantastic Provolone Beef Pastry Pockets. Cheesy, beefy little packets with some mushrooms included. Perfect for supper with a side of salad. The lightened up Honey-Mustard Dressing is delicious.
Provolone Beef Pastry Pockets


1 tablespoon butter
2 cups finely chopped fresh mushrooms
1 small onion, finely chopped
1 package (15 ounces) refrigerated beef roast au jus (I couldn’t find this so I thinly sliced a pound of steak.)
1 large egg
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
6 slices provolone cheese


1. Preheat oven to 425°F.

2. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion. Cook, stirring, 5-7 minutes or until tender and liquid is evaporated. Remove from pan and cool completely.

3. Drain beef, discarding sauce or saving for another use. Coarsely chop beef. (If you are using steak, stir-fry it in a small amount of oil until just cooked through.)

4. In a small bowl, whisk egg and water.

5. Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15 x 9-inch. rectangle. Cut crosswise into thirds, making three 5-inch wide rectangles.

6. Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top cheese with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling and press edges with a fork to seal. Transfer to a parchment paper-lined baking sheet. Repeat with remaining pastry sheet and filling.

7. Brush tops of pastry with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm.

Note: To make ahead, freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag and return to freezer. To use, bake frozen pastries on a parchment paper-lined baking sheet in a preheated 400°F oven 20-25 minutes or until golden brown and heated through.

Serves 6

Recipe from Simple & Delicious Magazine
Mixed Greens With Creamy Honey-Mustard Dressing


1/4 cup honey
1 cup plain yogurt
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
Mixed spring greens
1/2 cup matchstick carrots
1/2 cup grape tomatoes, halved


1. Combine honey, yogurt, mustard and vinegar in a bowl and whisk until smooth.

2. In a large bowl, combine lettuce, carrots and tomatoes. Drizzle with dressing and serve.

Serves 4

Recipe from Cooking With Paula Deen Magazine

‘Phantoms And Friends’ is the title track from Vancouver-based band Old Man Canyon’s 2013 EP. Really lovely tune. The strings are especially pretty.

“Just laugh and let it go”.

Ah, if it was only that easy.

Check out Old Man Canyon on the band’s Website where you can buy their music and learn of upcoming North American tour dates.


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Iron Skillet Apple Tart. New Music From Men In The Sky.


This gorgeous Skillet Apple Tart is just the thing for dessert on a cool autumn day.

Stove top cooking caramelizes the apples, which then get topped with pastry before finishing up in the oven. My tart broke up a bit on one side when I inverted it, but that had no effect on the flavor. The edges of the crust had a delectable crispness and the apples were sweet and tender.

Iron Skillet Apple Tart


1 refrigerated pie crust
6 tablespoons butter
1/2 cup sugar
6 tart apples, peeled and sliced
Pinch cinnamon
Vanilla ice cream, to serve (or this Salted Pretzel And Caramel Ice Cream)


1. Preheat oven to 425℉.

2. Place butter in 10 inch cast iron skillet and melt over medium heat.

3. Sprinkle sugar over bottom of skillet then arrange apple slices in a circle around edge of skillet. Place remaining apple slices in center of skillet. Sprinkle with some cinnamon.

4. Place skillet back over heat and cook until the sugar around the edges begins to lightly brown, about 5 minutes. Remove pan from the heat.

5. Bake tart in the oven for 20 minutes.

6. Remove the skillet from the oven and carefully place a 9 inch round circle of pie dough on top of the apples. Fold edges, if necessar,y to fit. Bake until the crust has lightly browned and apples are bubbling around the edges, about 17-20 minutes.

7. Allow tart to cook in skillet for 20 minutes. Run a knife around edge of skillet, then invert tart onto serving platter. Pour the apple juices over tart and serve with ice cream.

Recipe from What Can I Bring? Cookbook by Anne Byrn

A little guitar, a little synth action, a lot of catchy riffs. I’m loving this new song from Men In The Sky.

Check out Men In The Sky on the band’s Website where you can buy their music.


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Black Bean Tortilla Bake. New Music From Noah Gundersen.


Here’s a look at what I’ve recently seen through my lens.

Feels like years ago already, but I had a lovely, quick getaway to The Bahamas late in October.

Back home.

This hearty, vegetable packed Black Bean Tortilla Bake is perfect for easy weeknight dining. It’s great for entertaining, too, since you can make it up to one day ahead.

Black Bean Tortilla Bake

2 tablespoons vegetable oil
1 red bell pepper, chopped
3 garlic cloves, minced
1 onion, chopped
1 jalapeño pepper, seeded and chopped
1 (14.5 oz) can diced tomatoes
1 (10 oz) can tomatoes with green chiles, such as Ro-Tel
1 (15 oz) can black beans, rinsed and drained
1 tablespoon cumin powder
6 (8 inch) flour tortillas
4 cups cheddar and Monterey Jack cheese blend, shredded
Sour cream, taco sauce, chopped cilantro, to serve


1. Preheat oven to 350℉.

2. Heat oil in a large pan over medium heat. Add bell pepper, garlic, onion and jalapeño. Cook, stirring, until the onion softens, about 3 minutes. Add both types of tomatoes, black beans, and cumin. Simmer uncovered, stirring occasionally, until mixture is slightly reduced, about 8 minutes.

3, Spread about 2 cups of the bean mixture in bottom of a 13 x 9-inch baking dish. Place 2 tortillas on top, overlapping them. Sprinkle with 1 1/2 cups of cheese. Spoon half of remaining bean mixture over the cheese, top with 2 tortillas and 1 1/2 cups cheese. Repeat with the remaining bean mixture, tortillas and cheese. Cover dish with foil.

4. Bake for 35 minutes or until warmed through and cheese has melted. Serve slices of the bake with sour cream, taco sauce and chopped cilantro if you like.

Note: To make ahead, cover the unbaked tortilla bake with foil and refrigerate for up to one day. Baking time, straight from the fridge, is about 50 minutes.

Serves 8 to 10

Recipe from What Can I Bring? Cookbook by Anne Byrn

Seattle-based Noah Gundersen’s second album ‘Carry The Ghost’ was released this past August. It’s packed with thoughtful, soul bearing songs like “Slow Dancer”.

I’m pretty partial to this older tune. Maybe it is because my son is named David. :)

Check out Noah Gundersen on Facebook and his Website where you can buy the music. You can learn of upcoming shows on Bandcamp.


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Salted Butter And Radish Toast. Beautiful New Song From The Glorious.


So, you are thinking, how is it I stop by here yesterday and there is this over the top Momofuku Milk Bar cake and today it’s just toast?

Sure, the cake was not just any everyday cake, but this Salted Butter And Radish Toast is not your average toast. Radish on toast, while very simple, is a lovely combination of textures and flavors. Rich creamy butter, bitter crunchy radishes, peppery arugula, and a sprinkling of salt come together for the toastest with the mostest.


Salted Butter And Radish Toast


Thick slice of toasted country bread
Butter (splurge on some high quality butter for extra special toast)
Sliced radishes
Arugula leaves
Coarse salt


1. Thickly coat toast with butter.

2. Top with radishes, arugula and a sprinkle of salt.


Ready to start the week off with a beautiful song to go along with your toast?

“I Wake Up”, from Melbourne’s The Glorious’ upcoming album ‘Falcon’, gives me goosebumps from the get go. “Tell me”, “Help me”, the piano, David Mather’s emotional vocals. This song. Wow.

Check out The Glorious on the band’s Website where you can learn of an upcoming album launch gig in Australia and buy their music.


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