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Autumn Runs Through My Veins

There's something beautiful about Autumn that reminds me of magic.

WHY HELLO THERE SWEET ANGEL CHEEKS

HOW HAVE YOU BEEN?

Good I trust, and if not, here’s a video of a beeping kitten named Cricket to lift your spirits. http://www.youtube.com/watch?v=v_eTyIDOsd8

So I know I’ve been inactive for a while on here (it’s because maintaining a blog while also being a part time superhero is hard work

Just kidding I’m just lame)

And it’s ACTUALLY because I have transformed my personal into a sort of fall blog, and have been doing the majority of fall postings on there. For those of you fine friendships who are sexy enough to be interested, you can find my new fallish blog here (—-> clickity click—> http://your-preordered-winchester.tumblr.com/ ) 

Hope everyone is enjoying or creating a completely flawless day! Happy hunting!

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Hey guys—so after a year of hiatus, I am back and ready for fall again. Are you?

Hey guys—so after a year of hiatus, I am back and ready for fall again. Are you?


So excited!

So excited!






Pumpkin Spice White Hot Chocolate:
4-5 cups whole milk
12 ounces white chocolate, chopped
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon ground ginger
In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. Add the remaining milk, 1 cup at a time, until the desired consistency is reached.
If desired, serve topped with whipped cream and a sprinkling of nutmeg. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.

Pumpkin Spice White Hot Chocolate:

  • 4-5 cups whole milk
  • 12 ounces white chocolate, chopped
  • 4 teaspoons cocoa powder
  • 3/4 teaspoon vanilla extract
  • 1 cup pure pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground ginger

In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. Add the remaining milk, 1 cup at a time, until the desired consistency is reached.

If desired, serve topped with whipped cream and a sprinkling of nutmeg. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.