Copycat Pumpkin Spice Syrup.


Dear Internet Diary,

Many things have happened since the last time I remembered that I had a blog. On August 22nd, I gave birth to the most beautiful little girl I have ever laid eyes on. Charlotte Jo, Charlie for short. Seriously, I have used the Heart Eyes Emoji way too often in the past 5 weeks…and I ain’t even mad about it! Maternity leave, however, has been a lot of sitting around in between feeding my boob goblin. And maybe I should do something productive (is this considered productive?) besides binge watch ‘The Killing’ on Netflix and crying while counting my stretch marks. Ok, that last part is a lie. I have too many to count. Ok, that’s a lie too. I can count them just fine…

Although this blog has been primarily a dumping ground for food that I made and decided to take pictures of and songs I feel like everyone should listen to because I said so…I plan on sharing more aspects of my life here. I am trudging through this new life as a mama and would love nothing more than to share my misadventures with someone who may be feeling the same as me. But never fear, I still plan on sharing recipes and music. Just be warned that you may scroll through your feed and see a photo of my beautiful child and your ovaries just might explode.


I mean, seriously. She’s killing it.

And as you’ve probably heard (and everyone loved to tell me while I was pregnant…), having a newborn baby is tiring. Because, duh.

Enter: Coffee. Forever and ever. Amen.

Today is National Coffee Day. And I want to shout it from the rooftops. But, like, I’m a mom now so I can’t be that irresponsible. So, coffee, every word in every love song would still not be enough to let you know how I feel about you.

I decided to make a homemade Pumpkin Spice Syrup. And I have decided to share it with you. You can thank me later (And I expect to be thanked, dammit!)


Pumpkin Spice Syrup
Yields about 3 Cups


-1 1/2 c. Water
-1 1/2 c. Granulated Sugar
-4 Cinnamon Sticks
-3 T. Pumpkin Puree (I’ll share a recipe this week that uses the remaining puree–I would never make you waste pumpkin, you guys. I’m not a monster.)
-1 t. Ground Nutmeg
-1/2 t. Ground Ginger
-1/2 t. Ground Cloves



Add water and sugar to a small saucepan, heat on low and stir to dissolve sugar completely. Once sugar is dissolved, whisk in pumpkin puree and spices. Simmer on low for about 5 minutes, stirring frequently. Remove from heat and allow syrup to cool. Strain through a fine mesh strainer or cheesecloth and store in an airtight container in the fridge until ready to use.


I made this with the intent of using it for iced coffee, but I could see it being great on pancakes, drizzled over apple slices, or whatever else floats your pumpkin-flavored boat.

So, my favorite thing to do is promise you more frequent posts. So, that.

I also have a Fall Mix that I am too picky to post just yet–but it’s pretty fantastic if I do say so myself. And I do. Say so. So.

Until next time,



Homemade Mocha & Salted Caramel Syrup.



I don’t know about you but I’m in lurve with  iced coffee. Lurve. So, you know it’s serious. I need it to function like a normal human being. Otherwise, I am Gollum. Like, literally…Loincloth and hissing and all. Well, maybe not the loincloth…

I’m a frequent Double D customer. The last time I was there, the cashier called me by my first name. I felt special (or pathetic) until I realized that he probably read it off of my debit card. Sneaky. Anyways, with this wedding around the corner, I have to save somewhere. So I bought myself a to-go cup and have been trying to make my coffee at home. And let’s not kid ourselves here, I’m using a Keurig. I’m not that fancy, I’m just that lazy. I never knew I could make Iced Coffee and now that I can, everything is coming up roses. (What? You don’t sing that when you make coffee?)

Since I am acting as my own personal barista, I thought I would make some flavored syrups to jazz (yes….jazz…) up my morning coffee. Or afternoon coffee. Or, let’s not kid ourselves, night coffee. I may actually have a problem. 


Mocha Syrup
Yields about 2 cups


  • 1 c. brewed coffee (Doesn’t matter what kind. Just make some…)
  • 1/2 c. sugar
  • 1/2 c. dark cocoa powder
  • 1/2 t. vanilla extract
  • pinch of salt


  1. In a small saucepan, whisk together all of the ingredients until sugar and cocoa are fully dissolved, about 1 minute on medium heat.
  2. Continue to whisk over medium heat until mixture starts to thicken, about 3 minutes.
  3. Remove from heat and let cool. Transfer to an airtight container and store in the refrigerator.

Salted Caramel Syrup:
Yields about 2 cups


  • 1 1/2 c. water
  • 1 1/2 c. sugar
  • 1/2 c. caramels (unwrapped, obviously. Did I have to mention that? Probably)
  • 1/2 t. sea salt


  1. In a medium saucepan, combine the water and sugar and whisk until dissolved, about 2 minutes on medium heat. 
  2. Slowly add in the caramels, stirring frequently until melted into the sugar mixture.
  3. Stir in the sea salt, continue to heat for another 2 minutes or until the mixture has thinned out and ingredients are well incorporated.
  4. Cool and transfer to an airtight container. Store in the refrigerator.


The uses for the syrups are pretty endless. You could stir the mocha syrup into a glass of milk or amp up your hot chocolate with a spoonful of the caramel syrup. They would also be great for dessert cocktails or heated up and served over chocolate chip pancakes for breakfast.

Whatever floats your dang boat. 

Don’t worry tea fans, I’ll have something for you this weekend. If you care. Maybe not. I’m crabby. Bring me more coffee.