Spring Break
Flavor your fall with spiced drinks
Pumpkin popular in local coffee shops
JENNIFER JACKSON
Issue date: 10/31/07 Section: Variety
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"I love pumpkins," said Brooke Sandefur, a senior from Atlanta. "It's the ambiance associated with them that I like the most - the beautiful Athens weather, fall football season and all the quirky things surrounding Halloween that pumpkins represent."
Sandefur said her favorite pumpkin-flavored treat around town is Starbucks' Pumpkin Spice Latte.
"It really is my fall addiction," she said. "The Pumpkin Spice Latte is the start to my favorite season of the year - I just wish they made it sugar-free."
For those without need of a java fix, Starbucks carries the Pumpkin Spice Frappuccino sans coffee.
"The Pumpkin Spice Latte is our best seller this time of year," said Blake Endress, a student at Gainesville State and Starbucks employee. "We also have pumpkin cream cheese muffins that are really good, too."
Espresso Royale Café gives Starbucks a run for its money with pumpkin spice flavor - and today is $2-latte Wednesday.
Paula Deen's 'Pumpkin Gooey Butter Cake'
For the cake:1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter and beat together. Next, add the powdered sugar, cinnamon and nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
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