As always, I have so much fun on the set of Access Hollywood. Here is the video to my latest segment, Below you will find all of the recipes to go along with the segment. The whole idea is that you can make these fall drinks at home to save some time and money. I love when the season changes and it becomes “pumpkin spice everything!”

Apple Crisp Oat Macchiato (1 drink)

1-2 tablespoons Apple brown sugar syrup

1/3 cup oat milk

2 shots espresso

Top with syrup or caramel

Apple brown sugar syrup

1/2 cup brown sugar

1/2 cup fresh apple juice or cider


1 teaspoon Cinnamon

pinch nutmeg


1/2 teaspoon vanilla extract

Add the brown sugar, apple juice and salt into a small pot and bring to a boil.

Reduce to a simmer and cook for 5-10 minutes until all the sugar is dissolved, stirring frequently.

Remove from heat and stir in cinnamon, nutmeg, and vanilla.

Allow sugar mixture to cool and store in the fridge.

To make the drink:

Add 1-2 tablespoons of the apple brown sugar syrup into the cup and pour the hot espresso over top.

Froth the oat milk in a milk frother (or froth the hot milk with a hand frother) and pour over the espresso.

Top with additional syrup if desired.

Pumpkin Cold brew (makes 2)

1/2 cup heavy whipping cream

2 tablespoons Maple syrup

1 tablespoon pumpkin puree

1/2 teaspoon pumpkin pie spice

12 oz cold brew coffee

Add the heavy cream, milk, vanilla syrup, pumpkin puree, cinnamon, and nutmeg to a large bowl.

Use a whisk or milk frother to whip this mixture until foamy, and everything is well incorporated.

Fill two large glasses with ice cubes.

Pour 6 ounces of cold brew into each glass of ice and top each with half of the pumpkin sweet cream foam.

Pumpkin Spice Latte (makes 8-10 servings)

Homemade Crock Pot Pumpkin Spice Latte


3 cups half and half

3 cups whole milk

6 cups strong coffee

1 ½ cup pumpkin puree

2 tablespoons vanilla extract

1 cup sweetened condensed milk

½ cup maple syrup

2 teaspoons pumpkin pie spice

Cinnamon stick; optional (for more a spice flavor)

Whisk all ingredients together in a crock pot and cook on high for 1 hour

This can be kept warm in the crock pot for a party

This recipe can also be cut in half

For a thicker, creamier drink, use all half and half; for a lighter drink, use all milk

Flavors can be adjusted as necessary; use more coffee for a stronger drink; add more syrup for a sweeter drink, etc.

Pumpkin Bread:

3 1/2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon salt (I like using kosher salt)

3 teaspoons pumpkin pie spice

1 1/2 cups brown sugar (light or dark is fine…either will work)

1 1/2 cups granulated sugar

4 eggs, room temperature

1- 15 oz can pumpkin puree (not pumpkin pie filling)

1/2 cup sour cream, room temperature

1/2 cup butter, melted and cooled

1/2 cup oil (I use light olive oil or avocado oil)

Preheat oven to 350 degrees

Place a large sieve over a large bowl

Add the dry ingredients to the bowl through the sieve; the flour, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. This will help breakup any chunks and create a really nice, light overall texture

*If the salt does not fit through the sieve then add it after sifting the other ingredients and just whisk it in

In a separate bow, whisk together the eggs, pumpkin, sour cream, melted butter and oil

Slowly mix the dry ingredients into the wet ingredients using a whisk

Do not over-mix! Only mix until everything is evenly incorporated

Spray two 9.5 x 5 inch loaf pans with cooking spray

Pour the batter evenly between the loaf pans so they are about 2/3 full

Bake at 350 degrees for about 50-60 minutes or until the middle is set; test this by inserting a toothpick and if it comes out clean then it is done, if it comes out wet then it needs to bake longer

Allow the baked loaves to cool for about 5-10 minutes and remove from the pan and allow to cool completely on a cool
ing rack

Apple Croissant (makes 4):

2 large green apples (or tart apple of choice)

squeeze of fresh lemon juice

pinch of salt

1 tablespoon unsalted butter

2 tablespoons maple syrup

1/8 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 sheet puff pastry

1-2 tablespoons heavy whipping cream

2-4 tablespoons turbinado sugar, approximately

Remove the skin of the apples and cut into thin slices.

Place a medium skillet over medium heat and add the apples, lemon juice, salt, butter, maple syrup, nutmeg, and cinnamon.

Stir well and cook until the apples have softened and the mixture looks thicker like pie filling, about 5 minutes.

Stir frequently.

Remove from heat and stir in the vanilla extract.

Allow the mixture to cool until ready to use.

Preheat the oven to 400 degrees.

Cut the sheet of puff pastry into quarters.

Spray a muffin tin with cooking spray in 4 spaces.

Place one of the puff pastry pieces in each of the spaces.

Fill each pastry with the apple mixture.

Fold the edges over top of the apple mixture.

Use a paste brush to brush the top of each pastry with heavy cream.

Sprinkle the turbinado sugar over the heavy cream on each pastry with a generous pour.

Baking for about 30 minutes or until the top is nice and golden.

Carefully remove the pastries from the muffin tin within a few minutes of being taken out of the oven and place on a cooling rack.

Enjoy these warm!

Owl Cake Pop:

1 batch of cake (about a 9×13 inch cake)


approximately 1 pound candy melt chocolate (purple, white, orange and black)

lollipop sticks

Place the cake in a bowl and add the frosting.

Mix together until it becomes easy to shape in your hands.

Use a cookie scoop to scoop out some of the mixture.

Use your hands to form a ball and add a couple additional pieces of cake to make “ears” to create the owl shape.

Repeat with the rest of the cake/frosting mixture.

Melt a small amount of the candy melt chocolate in a small bowl.

Dip the top of the lollipop into the chocolate and then stick the chocolate into the rolled cake ball.

Repeat with all of them and place on a baking sheet lined with wax paper.

Place in the fridge to set up for at least 4-6 hours.

Melt the melted purple candy melt chocolate into a tall glass.

Dip the cold cake pop into the melted chocolate and carefully remove.

Allow the excess chocolate to drip off and then place the cake pop back onto the wax paper.

Allow the dipped chocolate to set.

Once set, decorate the eyes and beak with the additional candy melts.