Ever wanted to imitate those dishes you enjoyed while eating out for much cheaper at home? I do. I do this all the time, I taste something, then I go home, imitate it and try to make it healthier. This book comes from a fellow blogger, Stephanie Manley of copykat.com, who has had so much success in food imitation she has filled a second book of recipes. I’m a sucker for a great icon guide, this one indicates recipes for cocktail parties, vegetarian, make ahead (always great for dinner parties or freezer cooking), impress the guest (really who wouldn’t want to?), dinner for one (which happens around here a bit), and dinner for two (which happens a lot around here happily) just to name a few. There are so many tantalizing tidbits in there. The thing I love about this book for people like myself who are trying to eat healthier is, now that you have the recipe, it is so much easier to make substitutions. Want that cheesy goodness that comes from Logan’s Roadhouse loaded potato skins? Flip to page 32, substitute light sour cream, light cheddar and monterey jack cheese, and light butter. You are in tasty heaven and for less fat and calories than eating out in the first place. I love to do take out from home. It is always, cheaper, healthier, and often faster (consider driving time, ordering, etc). What about the Melting Pot’s Wisconsin Trio Fondue? Yeah, it’s in there…you know what to do. I do not have access to a lot of these restaurants, being Canadian, so a book like this adds extra excitement. Many a time my husband and I have been watching tv and seen commercials for places like Sonic, Panda Express, Red Lobster (we don’t have one on the island), and Cheesecake Factory (that is actually due to all our Big Bang Theory watching), they look so good but are nowhere near here. Happily they all have recipes in this book, I can’t wait to make some of those red lobster biscuits, healthy version of course. So many great restaurant recipes are represented in this book including my own addiction, a version of starbucks pumpkin spice latte which I get to share with you right now! Perfect timing too right?
CopyKat.com’s Starbucks Pumpkin Spice Latte
- 2 1/2 cups water
- 1 tblsp grated nutmeg
- 3 cinnamon sticks or 1 1/2 tblsp ground cinnamon
- 1/2 inch piece of fresh ginger or 1/2 tsp ground ginger
- 1 cup sugar
- 3 tblsp canned pumpkin
Pumpkin Spice Latte Serving
- 1/2 cup espresso or strong coffee
- 2-3 tblsp pumpkin syrup
- 1/2 cup milk, warmed and frothed
- whipped cream and freshly grated nutmeg (optional)
Make pumpkin syrup:
- Bring water, nutmeg, cinnamon, and ginger to a boil in a medium saucepan.
- Turn down the heat and simmer for 20 minutes.
- Strain through a coffee filter. You want the seasoned water to be free of the spices.
- Pour the strained water back into the pan and add the sugar and pumpkin. Mix well.
- Simmer another 10 minutes. Makes approximately 1 pint of pumpkin spice syrup. Store in and airtight container in the fridge. Will stay fresh for up to a week.
Make the Latte:
- Brew a 4 ounce serving of espresso or strong coffee.
- Place 2-3 tblsp of pumpkin syrup in a coffee cup and add coffee.
- Gently pour the frothed milk over the coffee and gently stir.
- Top with whipped cream and a dash of nutmeg if desired.
Want to make it a skinny pumpkin latte like I do? Substitute the sugar with stevia or splenda, choose skim milk or unsweetened almond milk, and skip the whipped cream. A skinny pumpkin spice latte serving (with unsweetened almond milk) comes in at 28 calories, 2 grams fat, 5.4 grams carbs, 1.2 grams fibre, and .9 gram protein. Nummy! I make this with organic canned pumpkin and stevia. Watch for sales throughout the year and enjoy!