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,



5 O’Clocktails: Pamplemousse Punch


So, I want to hit you guys with some knowledge. I’ve been drinking tonight. Actually, I’ve been drinking since 3:30 because I had plans of posting this cocktail and well, food blogging requires good lighting. And 5 o’clock is too late for good lighting. Hense the drinking. I mean, I had to test the recipe right? I don’t want to post a recipe that I haven’t tried. Then I would lose your trust. And that would make me frown. So, I did this for your benefit. Don’t judge me.

So, back to this drink. I heard that grapefruits are pretty good for you. So, I decided to put grapefruit in this alcoholic beverage. Nutrients.

Also, I was planning on this being pink…and apparently I bought the wrong kind of grapefruit. But it was delicously refreshing nonetheless. Every last drop. Don’t judge me.


Pamplemousse Punch:
Yields about 2, 8 oz servings


  • Juice from 1 Grapefruit, strained
  • Juice from 2 Limes, strained
  • 1/2 c. of Tequila (Te-kill-ya, if you ask me…Vodka would also work.)
  • 2-3 T simple syrup
  • 3/4 c. club soda (I used a can of Pamplemousse La Croix..which means grapefruit. Fancy)
  • Salt for the rims (I used a Himalayan Pink Sea Salt that I picked up from work. It’s pink. Fancy.)
  • Ice, ice baby. (Did I mention I’ve been drinking? Good. Forgive me.)


  1. Juice them fruits. I got this handy little citrus juicer at Target for 4 bucks. I know. I love Target, too.
  2. Measure out the tequila and put into a cocktail shaker (or a lidded mason jar) then add the simple syrup and the fruit juice. Cover and shake well.
  3. Run the rind of a lime around the edge of a cocktail glass and dip into a bowl with a few teaspoons of salt. Work the glass around until the rim is covered in a light layer.
  4. Place a few ice cubes in the glass and pour about 1/3 cup of the club soda over the ice.
  5. Pour the shaken tequila mixture over the club soda and lightly stir until blended.
  6. Drink drank drunk. Repeat. Don’t drive. And be 21. Just covering my bases here.


Happy Saturday, friends.