Living La Vida Holoka


Spiked Pumpkin Spice Hot Chocolate

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This Spiked Pumpkin Spice Hot Chocolate is a cozy cup of deliciousness made with Baileys Pumpkin Spice, pumpkin puree, pumpkin spice, and rich chocolate!


PSL lovers, meet your new favorite hot beverage!  I’ve never tried pumpkin hot chocolate before, but it’s been on my list!  Since we had planned to paint pumpkins this past weekend, I knew it was the perfect opportunity to mix up this recipe.  We painted our pumpkins.  Then, I sipped my cocoa while watching Psycho.  It was the perfect drink for a Friday night during spooky season!

Now, this isn’t just any homemade hot chocolate – which, on its own, is pretty tasty.  This homemade hot chocolate has pumpkin puree and pumpkin pie spice mixed into it.  You could stop right there and have an amazing, hot, fall beverage!  But I went one step better and finished it off with Baileys Pumpkin Spice.  Say what?!!


Baileys is probably one of my favorite adult beverages!  It’s creamy, it’s delicious, and it’s perfect to mix into hot drinks!  While I was at my parents’ house a couple weekends ago, I noticed a bottle of Baileys Pumpkin Spice sitting on the kitchen counter.  PUMPKIN SPICE!  I had to try it, so I poured a sip’s worth into a glass.  

I immediately knew I needed my own bottle!  So while I was hanging out in the kitchen, enjoying my sip of Baileys Pumpkin Spice, I asked my Mom,”How would you drink this?”  She suggested over ice or in hot chocolate.  YES!  I had already planned on making a pumpkin hot chocolate recipe, but my mom’s suggestion was a game changer!


This recipe made two large and delicious mugfuls of pumpkin spice hot chocolate.   Start by heating milk in a saucepan.  Then, stir in pumpkin puree, pumpkin spice, sugar, and vanilla.  Once that’s all mixed up, add a chopped up bar of chocolate (oh yeah!) and stir it until it melts.


Pour the hot chocolate into mugs, then stir in the Baileys Pumpkin Spice.  It’s creamy, pumpkin goodness that adds just the right amount of extra pumpkin flavor to this drink. It’s also just enough booze to give you that cozy, relaxed feeling!


Last, but not least, I topped off the hot chocolate with whipped cream and a sprinkle of shaved chocolate (save a tiny piece of the chocolate bar and use a grater to create shavings)!  It’s a rich, decadent drink that’ll keep you warm and toasty! 

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Spiked Pumpkin Spice Hot Chocolate

Spiked Pumpkin Spice Hot Chocolate

Ingredients

  • 2 1/2 cups milk
  • 5 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tbsp. sugar
  • 1/4 tsp. pumpkin spice
  • 4 oz. semi-sweet chocolate bar, chopped
  • 2 oz. Baileys Pumpkin Spice, per mug
  • Toppings: whipped cream, chocolate shavings

Instructions

  1. Heat milk over medium heat in a small saucepan. Stir occasionally until it starts to simmer.
  2. Lower heat. Then, add the pumpkin puree, vanilla, sugar, and pumpkin spice. Continue stirring until ingredients are incorporated.
  3. Add the semi-sweet chocolate, stirring until all of the chocolate has melted.
  4. Pour the hot chocolate into mugs. Then, stir in 2 oz. Baileys Pumpkin Spice per mug.
  5. Top with whipped cream and chocolate shavings, then enjoy!
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The gorgeous, glazed mug that I used was as big as my head! As soon as I squirted whipped cream on top, it puddled out into a creamy foam.  It was kind of perfect to have a touch of cream in every sip.  It’s a very rich drink, though, so sip slowly and enjoy!  


Did you make this Spiked Pumpkin Spice Hot Chocolate? Make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this pumpkin recipe, you might enjoy these as well:

Kale, Chicken, and White Bean Soup

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This cozy Kale, Chicken, and White Bean Soup is a nice alternative to traditional chicken soup. It’s make with healthy kale, white beans, and rotisserie chicken for an easy, rustic style soup!


Summer had its last last hurrah a couple weeks ago.  It went from the 90s to the 50s in a matter of a day!  That 50 degree day was my idea of perfect fall weather – cold, rainy, and gloomy.  It was great weather for curling up in a cozy sweatshirt, watching movies, and making soup!  And nothing is more perfect for a chilly fall day like a big bowl of chicken soup!

Last year, I had made a Kale, Chicken, and White Bean Soup out of a bunch of veggies and leftover rotisserie chicken I had in the fridge.  It was so good that I immediately jotted the ingredients down in the notes app of my phone.  I had planned on sharing it on the blog, but for whatever reason, it didn’t happen.


Well, you can thank that chilly day a couple weeks ago for reminding me of this recipe!  I couldn’t wait to make it again!  So I picked up ingredients when I went food shopping and made a big ol’ pot of Kale, Chicken, and White Bean Soup.  It’s a sophisticated chicken soup that’s healthy and hearty.

I don’t know about you, but I love a big, bulky soup!  I want to grab a spoonful of veggies and protein in every bite instead of fishing for it in a bowl of broth.  Now, I have nothing against broth.  It’s soothing against your throat and warms you up.  But I want a soup that’s going to fill me up, as well as warm me up!


The soup starts with sauteed onion and garlic.  Then, I added in vegetable broth (I prefer it over chicken broth), shredded chicken, kale, and chopped red pepper.  My secret ingredient to a perfect soup like this is a Parmesan cheese rind.  The rind softens up and adds amazing flavor to soups!

The cheesemonger wasn’t around when I went searching for a small wedge of Parmesan (I’m not mad about having a bigger wedge a use).  But check the cheese section of your local Whole Foods for smaller wedges and rinds.  It’s a budget-friendly way to add a lot of flavor to your soup!

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Kale, Chicken, and White Bean Soup

Kale, Chicken, and White Bean Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 3/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 bunch kale, cleaned with stems removed and torn into pieces
  • 2 - 32 oz. containers vegetable or chicken broth
  • 1 rotisserie chicken, skin removed and shredded
  • 15 oz. can cannellini beans, rinsed and drained
  • 1 small red bell pepper, diced
  • 1 Parmesan cheese rind
  • 1/2 tbsp. Italian seasoning
  • Salt and pepper, to taste
  • Pinch of red pepper, optional

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic to the pot. Cook until the onion has softened and the garlic becomes fragrant, about two minutes.
  3. Add the kale and cook until it softens and becomes a brighter green.
  4. Carefully pour in the broth and increase heat to medium-high.
  5. Add the chicken, cannellini beans, diced red pepper, Parmesan rind, and seasonings. Stir to combine.
  6. Bring the soup to a boil. Then, lower it to a simmer.
  7. Cook soup for at least 30 minutes. Then, spoon into bowls and serve with Parmesan cheese.
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The first time I made this soup, I made it in my slow cooker.  It worked like a charm!  Obviously, or I wouldn’t be sharing this recipe a year later!  Just add everything to the slow cooker and set it for low for 8 hours.  So easy!

This soup also freezes really well!  Perfect since it makes a big batch and my husband’s not much of a soup eater.  So I froze it in portions and thawed it out when I wanted to have it for lunch.


I’m so glad that soup season has returned! This soup will definitely be on rotation from now and all throughout the winter months.  While traditional chicken soup is all well and good, this chicken soup is a rustic and cozy alternative when you want something a little different.

Did you make this soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:

Soft and Chewy Pumpkin Chocolate Chip Cookies

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #ChewyCookies

These Soft and Chewy Pumpkin Chocolate Chip Cookies are the ultimate mashup of classic chocolate chip cookies and fall flavors with a “fresh from the oven” texture!


There’s nothing like a cool, fall day and the smell of something warm and sweet baking in the oven! Fall is the return of so many of my favorite things, including baking season and, of course, pumpkin season!

I love whipping up baked goodies in the fall, but I’m not the best baker in the world (I seriously have so much to learn from my mother, the ace baker in the family). I’m not horrible, but I haven’t found a recipe that I can absolutely nail. My baked goods are usually just a little “off.” My cakes are a touch too dry and my cookies always seem to be a little too dark on the bottom.

Well, I definitely did something right with this cookie recipe because I nailed it! These Soft and Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall cookie! Think: classic chocolate chip cookie with just the right amount of pumpkin goodness and a soft and chewy texture!


The recipe starts off like a traditional chocolate chip cookie recipe – butter, sugar, eggs, vanilla, flour, and all of that good stuff. But then the magic happens! I added in some pumpkin puree and pumpkin pie spice to give these cookies a dose of fall flavor.

But the real secret to making the chewiest, best-tasting chocolate chip cookies ever is using Karo® Corn Syrup! Up until now, I basically kept Karo® Corn Syrup on hand to use in my husband’s favorite Chocolate Pecan Pie. That’s all changed thanks to this cookie recipe!


When it comes to cookies, I prefer them soft and chewy instead of crispy. You’ll usually find me sneaking a few cookies from the baking sheets when they’re fresh out of the oven! Karo® Corn Syrup keeps cookies soft and chewy for that “fresh from the oven” flavor in every delicious bite! It’s a great ingredient to keep on hand for your fall recipes.

These cookies aren’t just a perfect mashup of chocolate chips and pumpkin. They’re a drop style cookie, so they’re super easy to make, too! Just mix up all of the ingredients, then drop spoonfuls of cookie dough onto baking sheets, and bake until they’re fluffy and slightly golden!

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Soft and Chewy Pumpkin Chocolate Chip Cookies

Soft and Chewy Pumpkin Chocolate Chip Cookies

Ingredients

  • 4 oz. stick unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup light Karo® Corn Syrup
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1/2 cup 100% pumpkin puree
  • 2 1/2 cup all-purpose flour
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup chocolate chip morsels

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sugar together until fluffy.
  3. Then, add in the Karo® Corn Syrup, egg, vanilla extract, and pumpkin puree.
  4. Gradually add the flour into the mixture. Then, mix in the pumpkin pie spice, baking soda, and salt.
  5. Stir in the chocolate chips.
  6. Drop tablespoonfuls of cookie dough onto the baking sheets.
  7. Bake the cookies for 11-13 minutes, or until they're puffed up and slightly golden brown around the edges.
  8. Allow to cool for a couple minutes. Then, transfer to wire racks to cool completely.
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Did you know that Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and trust over multiple generations? It’s now my favorite ingredient to sneak into cookie recipes for that perfect soft and chewy texture! Grab a bottle the next time you’re at the grocery store for all of your fall baking!

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If you like this recipe, you might enjoy these sweet treats as well:

Witch’s Cold Brew Butterscotch Coffee

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If you feel like a wicked witch before coffee, treat yourself to this Witch’s Cold Brew Butterscotch Coffee that’s magically made overnight in the fridge with Torani Butterscotch Syrup and pumpkin pie spice! 

This post has been sponsored by Torani Syrups. All opinions are mine alone. #AToraniHalloween


I finally got to try Butterbeer for the first time over the weekend!  It was delicious and I seriously cannot stop thinking about how good that creamy, butterscotch flavor is! 

Since then, I’ve been looking at recipes to make at home.  But this wizard-inspired drink is made with a whole bunch of ingredients that aren’t the best for daily consumption.  So I figured out an easy way to enjoy that butterscotch flavor and it’s made with real, simple ingredients, too!

Torani Butterscotch Syrup!

Butterscotch cold brew coffee that’s so easy to make, it’s like magic!

 
Step aside, wizards!  I created a witchy, caffeinated concoction that’s full of butterscotch flavor!  It has a couple of fun Halloween-inspired touches, too!  Meet the Witch’s Cold Brew Butterscotch Coffee!

This cold brew coffee recipe is an easy Halloween treat!  Fill your cauldron (or a large jar) with coffee grounds and add a little pumpkin spice.  Let it sit overnight.  After the coffee is strained in the morning, stir in a few tablespoons of Torani Butterscotch Syrup.  Finally, add ice to glasses, and pour! 

If you really want to make this cold brew coffee a spooky good Halloween treat, top it off with whipped cream, Halloween sprinkles, and a drizzle of caramel sauce!


The Torani Butterscotch Syrup really makes this drink!  It’s easy to use – just stir it in! – and can be added to so many different recipes! The butterscotch flavor isn’t overwhelmingly sweet.  It has just enough flavor and sweetness to really make this cold brew coffee taste magical!  Plus, it’s made with simple ingredients like pure cane sugar & natural flavors!


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Witch’s Cold Brew Butterscotch Coffee

Witch’s Cold Brew Butterscotch Coffee

Ingredients

  • 1 cup medium-dark blend coffee grounds
  • 1/4 tsp. pumpkin pie spice
  • 4 cups cold water
  • 4 tbsp. Torani Butterscotch Syrup
  • Ice cubes
  • Optional toppings: light/fat free whipped cream, Halloween sprinkles, caramel sauce

Instructions

  1. In a large jar or glass carafe, add the coffee grounds, pumpkin pie spice, and water. Let it sit overnight.
  2. The next day, strain the coffee through cheesecloth or a paper coffee filter and into a large jar or glass carafe.
  3. Stir in the Torani Butterscotch Syrup.
  4. Pour the coffee into glasses filled with ice.
  5. Top with whipped cream, Halloween sprinkles, and caramel sauce, if desired.
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There’s no need to get on your broomstick and head to the coffee shop in the morning!  This cold brew coffee recipe makes about 3-4 glasses so you’ll be all set to sip and go! 

If you think it’s too cold for cold brew, brew hot coffee with the pumpkin pie spice.  Then, stir in 2 tablespoons of Torani Butterscotch Syrup to it and enjoy!

Shop for Torani Syrup online here!


Did you make this magical Witch’s Cold Brew Butterscotch Coffee recipe? Share your pics using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this Halloween recipe, you might enjoy these as well:



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