10 October

Pumpkin Spice Latte

October 26: National Pumpkin Day

One can of pumpkin puree = three recipes (first—pumpkin hummus, second—pumpkin pie spice rice krispies treats, and third—this pumpkin spice latte). All of these pumpkin recipes, plus the ones we have posted in the past, has made it necessary for us to add a “pumpkins” category to our Theme Menus.

Although Highlander has cut down his spending on and drinking Starbuck’s coffees and has taken up tea, he likes to indulge once in a while on a latte-like libation. Starbuck’s pumpkin spice latte is so popular that it showed up on the menu a whole month before the fall season even started!

There are lots of artificial ingredients and flavors in the sugary Starbuck’s beverage. So we made a much healthier version at home with the leftover pumpkin puree we had from the two other recipes we made earlier.

For a fall favorite beverage, make this pumpkin spice latte to celebrate National Pumpkin Day!


(Adapted from Nutribullet)


  • 2 tablespoons canned pumpkin puree
  • 1/cup vanilla almond milk, sweetened or unsweetened
  • 1/cup coffee, black/strong, cooled (we used Kona coffee)
  • 1/teaspoon pumpkin pie spice
  • 2 tablespoons maple syrup
  • Optional toppings: whipped cream, ground cinnamon, ground nutmeg


In the container of a blender/mixer, combine the pumpkin puree, almond milk and coffee. Sprinkle in the pumpkin pie spice.

Add the maple syrup. Cover the container and blend until smooth. Pour into a glass or mug. Garnish with a swirl of whipped cream and sprinkles of ground cinnamon and/or nutmeg.


  • Use canned pumpkin puree and not canned pumpkin pie mix.
  • This is a thin drink; it is not thick like a smoothie.
  • Substitute almond milk for another favorite milk. If using unsweetened almond milk, add ¼ teaspoon vanilla.
  • Check out our new “Pumpkins” category under the Theme Menus tab on our blog.

Poop Emoji Cupcakes

October 18: National Chocolate Cupcake Day

Although 2020 turned out to be a crappy year due to the coronavirus, it gave us all some extra time to reflect on the positive things in life and appreciate what we do have…like our health. We thank God that we have not contracted COVID-19 and that all of our medical test results were normal (including a negative result for the coronavirus).

To celebrate passing her poop test (Cologuard), Islander made chocolate cupcakes and decorated them as the popular emoji. They are perfectly paired with our toilet paper cake and are a fun food for National Chocolate Cupcake Day.


For the chocolate cupcakes

For the chocolate buttercream frosting

  • ½ cup (1 stick) butter, softened
  • 2-3 tablespoons cocoa powder
  • 3 cups powdered sugar
  • 2+ tablepoons whipping cream


Bake chocolate cupcakes, cool and set aside.

Make the chocolate frosting. In a mixing bowl, cream the butter until smooth. Add the cocoa powder and beat until well blended. Gradually add the powdered sugar. Thin to piping consistency with whipping cream.

Fill a piping bag outfitted with a large round decorating tip. Pipe swirls on top of the cupcakes, starting from the bottom and squeezing to layer up to a tip. Roll out white fondant to 1/16 inch-thickness. Use ½-inch round decorating tip to cut circles. Slice in half to make the mouth. Position the mouth on the cupcake. Finish decorating the cupcake with candy eyes. Refrigerate to set the frosting. Bring to room temperature to serve.

Andorran Portabella Omelet

October 15: National Mushroom Day

We debated the spelling of the big, meaty, mature Cremini mushroom. Is it “portobello”, “portabello”, “portobella” or “portabella”? There is an official Mushroom Council that accepts two spelling versions—“portObellO” and “portAbellA”—but uses the latter for consistency. Back in the 1980s, marketers were trying to popularize the not-so-pretty portabella. “Bella” means “beautiful” in Latin so including this name in the spelling made this mushroom seem more glamorous. Nevertheless, it is a delicious and hearty ingredient in a rustic omelet.

For National Mushroom Day, put portabella mushrooms in this Andorran portabella omelet.


(Adapted from Food.com)


  • 1 ½ cups portabella mushrooms, de-stemmed and thinly sliced
  • 1 large shallot, thinly sliced
  • 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
  • ½ cup gruyere cheese, coarsely grated
  • 5 eggs
  • 3 tablespoons butter, divided use
  • Salt and pepper to taste


Prepare the filling for the omelet by slicing the portabella mushrooms and shallot, chopping the tarragon and grating the cheese.

Season with salt and pepper. In a nonstick skillet, melt 1 ½ tablespoons of butter over medium high heat. Sautee the sliced shallots until wilted and brown. Add the slices portabella mushrooms and cook until softened (around 5 minutes). Sprinkle the tarragon over the shallots/mushrooms mixture. Season with salt and pepper and cook a minute more. Transfer to a plate.

In the same skillet, melt the remaining 1 ½ tablespoons of butter. In a bowl, beat the eggs. Pour the beaten egg over the butter and cook until the bottom of the egg has solidified.

Put the shallots/mushrooms mixture on one half side of the eggs and cook until slightly set. Sprinkle the grated cheese over the mixture. Fold the other half of the egg over and cook for another minute until the cheese has melted a little bit. Slide the omelet onto a plate. Sprinkle with fresh chopped tarragon or garnish the top with a sprig of fresh tarragon. Serve hot for two people.


  • Chop up the portabella stems and use in other recipes.
  • Search our blog for more omelet recipes.
  • Search our blog for more recipes containing mushrooms as an ingredient.

« Previous PageNext Page »