rhienelleth | Pumpkin spice recipe, among other things

Q for the f-list - does anyone have the song 'Addicted' by Kelly Clarkson they could upload for me? I'm feeling a hankering to listen to it, and the disc is at home, and for some inexplicable reason, has not yet made it to my iPod. (Yes, I happen to like KC's Breakaway album, and I'm not even afraid to admit it. Nope, nope.)

Work on my mask had to be sidebarred as I wait for the proper gauge of wire to arrive via the postal service. So instead, I worked on L's crown last night. At first, I was unhappy with how it was turning out, but once I completed the circlet and the first spire, it started matching the picture in my head. So pretty! *sigh* I love wire and sparkly crystals.

My costume, btw, is also coming along nicely. I'm going to have to make sure we get plenty of pics of all this when we go out next weekend. :) *is excited*

Oh, yes. I have a recipe for homemade pumpkin spice sauce for the making of pumpkin spice beverages. It's a variation on the hot buttered rum recipe I make for the Christmas season each year.

Disclaimer: I'm sure this will taste fine in a cup of regular ol' coffee, but I can't gaurantee it will actually taste like a Bux PS latte without an actual espresso machine at home.

Also, this makes a huge amount, which will stay good in your fridge for a minimum of two months, oddly enough. But unless you have five housemates, I recommend you give some to friends or freeze some for later months. Especially since the ice cream is only available in the Fall.

Pumpkin Spice Sauce

1 Q. Pumpkin ice cream, softened (I used Dreyer's limited edition)
1 lb. powdered sugar
1 lb. light brown sugar
1 lb butter, unsalted, melted (has to be the real stuff!)
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves

The cloves and ginger are optional, but they do give it that spice flavor you're looking for. I also added about 1/2 C of actual pumpkin for added pumpkin flavor, but I don't think I would next time. It tasted just as good before I added it, IMO. You cannot cut corners on this to make it less fattening, folks. The real butter gives it the consistency it's supposed to have, and somehow magically keeps it that way in your fridge. Margarine? Makes it gross. Learn from my experience. Also, I recommend using the "real" ice cream, not frozen yogurt or fat free. At this point, why bother anyway?

1. Mix everything except the butter in a mixer on med-low speed until thoroughly mixed. Slowly add melted butter, on low to avoid splashing, until thoroughly mixed. Refrigerate.

2. Place two heaping tablespoons in the bottom of a cup, add drink of choice (cofee, latte, whatever). Stir add whip cream if you're so inclined, and drink. I add half a packet of splenda to give it that extra sweet edge, too, but that's just me.

I suppose, if no pumpkin ice cream were to be had, you could use vanilla as the original recipe calls for. It would still have the 'spice' flavors. And if you still wanted pumpkin, you could try adding real pumpkin. Anyway, enjoy!

ETA: As if other things weren't enough, today, LJ has decided it's not going to deliver comment notifications to my inbox. *sigh*