Whether you’re hosting a Halloween party, watching a football game with friends, or just want to enjoy a fall-themed drink, from coffee to cocktails, you’ll be sure to feel the fall vibes with these recipes. 

Pumpkin butter latte – Abby Olear, video editor 

Ingredients:

• 2 shots of espresso
• 1 tablespoon pumpkin butter 
• Cinnamon 
• Milk of choice

Directions:

Coffee drinkers, this one’s for you. Olear recommends a pumpkin butter latte, putting a unique twist on the pumpkin spice classic. This latte is the perfect way to start a day, especially while walking to class in cooler weather and under changing leaves. 

Begin by brewing two shots of espresso and pouring them over a heaping tablespoon of Trader Joe’s pumpkin butter. In a separate cup, pour however much milk you prefer over ice before adding in the espresso and pumpkin butter mix. Stir and top with cinnamon. The pumpkin butter is a smooth, rich addition to your typical fall latte. 

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Apple cider spritz – Caroline Pecora, search engine optimization editor 

Ingredients:

• 6 ounces apple cider
• 2 ounces vodka 
• 4 ounces prosecco 
• Splash of vanilla extract 
• Splash of aperol (optional)
• Cinnamon stick (optional)

Directions:

This combination of sweetness of apple cider with the classic taste of an aperol spritz is a must-make from Pecora. You can serve it at a Halloween party or a Thanksgiving dinner. 

To make this drink, pour apple cider, vodka and prosecco (if over 21) over ice. Top it off with a splash of vanilla extract and an optional splash of aperol if you have it. Pecora recommends garnishing it with a cinnamon stick to add an extra fall touch. 

Apple cider mimosa – Caroline Pecora

Ingredients:

• One part apple cider
• One part prosecco

Directions:

If you’re looking for an easy cocktail with a fall twist, this drink is for you. This apple cider mimosa is perfect for a fall or Halloween-themed breakfast or brunch. 

Instead of a typical mimosa with orange juice, use apple cider and top it with an equal amount of prosecco. Feel free to serve it with or without ice. 

[Renowned chef Peter Chang brings Szechuan restaurant to College Park]

Lemon drop of horrors – Stella Garner, tabloids editor 

Ingredients:

• One part lemonade
• One part sprite 
• Lavender or rose syrup 

Directions:

Throwing a Halloween party this weekend? This “lemon drop of horrors” is the perfect spooky mocktail to serve. 

Garner’s drink is served with equal parts lemonade and sprite and topped with either lavender or rose syrup. Use rose syrup for a sweeter flavor, lavender for floral notes. After trying it with rose syrup, the final mocktail was the perfect mix of sweet and tart.

Matthew Famularo, the manager of Peter Chang Kitchen & Bar, said the restaurant serves some of the “most authentic Szechuan” cuisine available in the Washington, D.C., Maryland and Virginia area.

“I’ve been told by people who come through here that this is the closest thing that they’ve had to food they actually eat back home,” he said.

Peter Chang partnered with MeatUp Korean BBQ & Bar in College Park, which opened in 2023, The Diamondback previously reported. When MeatUp closed on Aug. 3, Chang took over the location and opened Peter Chang Kitchen & Bar in the same building later that month.

The restaurant serves a variety of cold dishes, such as hot chili oil beef tendon, as well as its signature pork dumplings and many noodle and rice dishes with vegan options.

Chang trained to become a chef in China and moved to the United States to become the chef at the Chinese Embassy in Washington, D.C. He now operates several restaurants around the Washington, D.C., Maryland and Virginia area, including NiHao in Baltimore.

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According to Famularo, Chang frequents the College Park restaurant as well as his other locations across the region. Famularo said his talent is very apparent during these drop-ins, and that he runs events for diners with dishes such as the Peking duck.

“That’s always very fun and interesting to watch. You can tell he knows what he’s doing,” Famularo said. “He’s a total pro.”

District 1 College Park City Council member Alan Hew said the restaurant’s cuisine is different from the Western-style Chinese food that many Americans are accustomed to.

Hew said having this kind of authentic cuisine is important to recognize China’s many different regional food styles with which Westerners are not always familiar.

“To have as many regional, non-Western focused Chinese restaurants is a blessing,”  Hew told The Diamondback. “To be in one city and have various, multiple choices of styles … it brings us opportunities.”

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Hew added that the opening of this restaurant reflects College Park’s diverse population of both students and residents, and hopes Chang’s cuisine can bring students comfort by serving up food that reminds them of home.

Archica Naik, a junior computer science major at the University of Maryland, visited Peter Chang Kitchen & Bar for the first time with her friends to celebrate her 20th birthday.

Naik said she enjoyed the restaurant’s ambience as well as its many vegetarian options and wide assortment of teas.

“It’s affordable, so it’s good for college students,” Naik said. “And it’s something closer to this side of campus, near the CS building, and it has a good variety of options for students to try and spend time.”

Hew said he commends Chang’s decision to bring his cuisine outside of major cities like Washington, D.C., and College Park’s work in supporting diverse restaurants.

“I’m proud of the efforts that the city has been making into really wonderful restaurants that will bring people in from other parts of the state,” Hew said.

The Diamondback’s engagement team asked staff members for their favorite recipes, including go-to quick meals to longtime family traditions. We hope readers can take away a new favorite recipe, either as a quick fix to dinnertime woes or to try out something challenging.

Here’s the first edition of Diamondback Dishes.

Sanya’s flourless peanut butter cookies

Staff writer Sanya Wason shared an easy treat for peanut butter lovers with a personal connection.

 

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“My grandfather got really sick from his chemo and couldn’t stomach any food except for these, so I would make multiple batches a week. Now, I make them whenever I miss him extra.”

Here’s what you’ll need:

• 1 cup of peanut butter
  • Non-natural peanut butter like Skippy or JIF is best.
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 1 large egg
  • If you don’t eat eggs, one large scoop of plain yogurt works instead.
• Sprinkle of salt

Start by preheating the oven to 350 degrees Fahrenheit. Mix all of the ingredients together in a bowl, starting with peanut butter and finishing with the egg or yogurt. If you have time, refrigerate the dough for about an hour, which makes the scooping process easier.

Scoop and shape the dough into individual balls and bake for about 11 minutes.

Lizzy’s lunchtime sandwich

Managing editor Lizzy Alspach sent in her go-to sandwich for lunch.

“My mom and I always used to eat grilled cheese and tomato soup when it was snowing, which led me to build this versatile creation in January. The different ingredient options help me feel like I’m eating something new everyday — a truly adaptable lunch.”

Here’s what you’ll need:

• Two pieces of sourdough bread
• Three slices of mozzarella cheese
• Pesto
• Three slices of turkey (optional, can be made vegetarian)
• Half an avocado
• Arugula
• 1 tablespoon of butter

Heat a medium-sized skillet to medium-low heat. Add butter to the pan and melt before adding two slices of sourdough bread. Flip the bread over the butter to cover both sides, then toast one side before flipping it over. Add mozzarella cheese to both pieces of bread while the other side is toasting. Make sure to cover the pan with a lid to melt the cheese.

When the cheese is melted, remove the bread and ensure both sides are toasted. Then spread the pesto on both sides of the sandwich. Slice the avocado, and add it to one side of the sandwich. If you choose to add meat, place three slices of turkey, folded, onto the side with the avocado. Add other toppings like arugula and tomato to your preference.  Close your sandwich, slice and enjoy!

Sofia’s tembleque

Diversions editor Sofia Appolonio shared a popular holiday flavor combination in Puerto Rico — coconut and cinnamon.

“Around this time, my mom and I make a rum drink called coquito, but for younger family members or non-drinkers, tembleque is their alternative. The name is slang for wiggly or shaky.”

Here’s what you’ll need:

• 2 cans of coconut milk
• Ground cinnamon
• Cinnamon sticks
• 1 cup of white sugar
• 1 teaspoon of vanilla
• 1/2 cup of cornstarch
• Pinch of salt

In a pot, mix together sugar, salt and cornstarch before gradually adding coconut milk and cinnamon sticks, to taste, over low heat. Stir for about half an hour or until the consistency becomes quite thick. Then add the mixture to a cupcake tray so it comes out in small portions.

Let it cool for about an hour and flip over the pan. You should have a dish with a texture similar to pudding. Add more ground cinnamon to top if off.

Caroline’s pappa al pomodoro 

Caroline Pecora, The Diamondback’s search engine optimization editor, sent in a family recipe for pappa al pomodoro — a tomato bread soup.

Caroline often cooks homemade Italian dishes with her family, which is a skill she was able to bring with her during her semester abroad in Florence.

“My friends would always look forward to nights when I made a pot of this tomato bread soup, which reminds me how Italian cooking is all about sharing your love through food,” Caroline said.

Here’s what you’ll need:

• 1 loaf of bread
• 1/4 cup olive oil
• 1 red onion, chopped fine
• 3 garlic cloves, minced
• 6 cups of broth
• Two 28-ounce cans of whole peeled tomatoes, chopped coarse
• Fresh basil
• Parmigiano reggiano
• Salt
• Pepper
• Red pepper flakes

First, preheat the oven to 225 degrees. Remove the crust from the bread and cut it into one inch pieces. Arrange the bread in a single layer on a baking sheet and bake the pieces until they’re dry and crisp, or about 40 minutes.

Next, heat oil in a dutch oven over medium heat until it shimmers. Add the onion and ½ teaspoon of salt, then cook it for about five minutes until it’s softened.

Stir in garlic and pepper flakes and cook until fragrant, for about 30 seconds.

After that, stir in the broth and tomatoes and bring the mix to a simmer. Reduce the heat to medium-low, cover and cook until tomatoes are softened, for about 20 minutes.

Then, just mix in the bread while pressing on the cubes to submerge them into the soup. For about 15 minutes, cover the pot so the bread softens.

Off the heat, whisk the soup until the bread is completely broken down and the soup is thickened. Stir in the basil, season with salt and pepper to taste.

Serve with a drizzle of extra olive oil, grated parmesan and finely chopped basil. Enjoy!

“You go to a Hispanic household and the first thing they offer you is like if you want coffee, you want something to eat,” Darlene Pineda Fandino, a sophomore cell biology and genetics major, said. “We all might come from different countries within Central or South America, [but] we all come together as one because we share a similar pattern.”

The University of Maryland features a diverse Latinx student population, each with their own favorite dish. One of my favorite Salvadoran dishes is panes con pollo — I’ll bet you thought I would say pupusas.

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It’s a chicken sandwich but a hundred times better. You make it on what Salvadorans call “pan Frances,” which translates to “French bread.” Then, add toppings on top of the delicious, salsa-soaked chicken and repollo, a flavorful of cabbage. My go-to toppings are sliced hard boiled eggs, beets, radishes and cucumbers.

This isn’t a dish my family makes often due to the long day of preparation involved. It’s become a meal reserved for special occasions or celebrations, such as high school graduations or birthdays.

Jesus Quintana, a junior aerospace engineering major, said the same about his favorite Bolivian dish — a peanut soup named sopa de maní. Quintana said the sopa has a crunchy texture that he can’t get anywhere else, and he loves the flavor that comes from adding pastas, potatoes and vegetables.

“I’m excited for it … Either we eat it when we’re celebrating something or when we’re in a good mood. So it’s like a comfort food that’s done at home,” Quintana said. “I’d say [we eat it] maybe like once every couple months.”

Randi Whitehurst, a senior management major, praised Peru’s historic, rich food culture. She mentioned mazamorra morada, a dessert made with purple corn — an ingredient that held significance for the Incas.

Another one of Whitehurst’s favorite dishes is pescado a lo macho, a traditional fish stew that could also have mussels, calamari or octopus. She called it her comfort food, even though it is only made for special occasions because of expensive ingredients.

“All the history that [Peruvian food] has, and the time and preparation that it takes to even make one dish, I think it’s very special,” Ashley Neyra, a junior journalism major and fellow Peruvian, said. “I’m just very lucky to have that passed down to me.”

Neyra holds ají de gallina, a dish from her childhood, close to her heart. The minced chicken dish is made in a spicy sauce and typically served with potatoes, eggs and black olives. Her dad always made this Peruvian dish when Neyra was younger, which allowed her to get a taste of her culture, she said.

Pineda Fandino’s favorite cultural food is sancocho. Pineda Fandino has fond memories gathering ingredients when she lived with her grandmother in Colombia to make the “weekend staple” dish, which features potatoes, plantains and yuca with rice, alcaparras, also known as capers, and avocados.

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“I was very young, but she would always sit me down next to her in a car seat almost, and I would just watch her cook,” Pineda Fandino said. “And she’d be there, and she’d be singing, and she’d have me taste every little thing. I just thought it was like a very special bonding moment between me and my grandma.”

Pineda Fandino appreciated the amount of work to create her favorite dish and others in Latin America because of its ability to bring families together. Quintana echoed Pineda Fandino’s thoughts.

“It’s a big part of who we are,” Quintana said. “It’s a one-of-a-kind thing. That’s what makes it so important because it defines the beautiful aspects of our culture.”

Tortillas — thin, circular flatbreads made from flour or corn masa — can be traced back to pre-Columbian Mesoamerica and have since become one of the most versatile foods in Latin America. With tortillas, you can make common dishes such as burritos, tacos and quesadillas or more complex recipes such as chilaquiles or huevos rancheros.

Tortilla recipes vary by country, but in my Salvadorian family, we make tortillas de maíz, or corn tortillas. Here is an easy-to-follow recipe.

You don’t need much to make tortillas — all you need is masa harina, which is a type of corn flour, and warm water. You can also use all-purpose flour, oil, salt and lime.

First, take a large bowl and add the amount of harina based on how many tortillas you plan to make. There’s not an exact measurement, but four cups of harina might be the average amount for a decent pack of tortillas. Next, pour in ⅔ of the amount of water proportionate to the harina into the bowl and knead the mixture together to create the masa.

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If the masa is too crumbly, add a bit more water. If it is too sticky or liquidy, add as much flour as needed until it reaches the desired texture, which should feel like Play-Doh. Some people also add small amounts of flour or oil to help adjust the consistency of the masa and make it more malleable.

Scoop up some masa and shape it into small balls each about the size of your palm. Next, flatten the masa to make your tortillas. 

The first way to flatten is by hand, just the way my mom makes it. You can place a non-stick plastic sheet on the counter and the masa ball on top. Press down and gently rotate the dough with one hand, and with the other hand curved, you should shape the tortilla into a circle. Keep doing this until your tortilla is a perfectly flat circle.

If you’re not confident enough to do it by hand, you can use a rolling pin or a tortilla press. When using the tortilla press, place parchment paper on both sides of the masa to prevent it from sticking to the press. Also, make sure the tortilla does not become too thin, or it may break when you lift it.

The best part about preparing tortillas is that you can always start over if something goes wrong. If it’s too thin, simply roll it back into a ball and try again or add more masa. If it doesn’t flatten the way you want, remove some masa.

Traditionally, one cooks the tortillas on a comal, which is a smooth, round griddle, but any flat pan or skillet will do. 

Place your tortilla on the dry comal and let it cook for 30 to 45 seconds before flipping it over. If one side of the tortilla appears slightly undercooked, flip it onto that side and let it sit for just 20 more seconds — any longer and it might become overcooked. The cooking time is crucial and easy to get wrong, so pay close attention to your tortilla’s appearance.

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Once you’re done, your tortillas can be wrapped up in a kitchen towel and stored in a cupboard for up to a week. You can also store them wrapped in a kitchen towel inside a plastic bag in the refrigerator, where they will last for a little longer.

Now, whether you’re recreating your favorite Latin recipe or just savoring them with a side dish, these fresh tortillas will enhance your meal. ¡Buen provecho!

Trader Joe’s was a late addition to many University of Maryland students’ grocery store repertoires. For others, the store has been an everyday fixture since it opened two years ago.

The Diamondback’s editors wanted to share a few of our favorite Trader Joe’s snacks. Whether it’s for a late-night bite, study fuel or a sweet treat after a particularly hard day, these finds are sure to boost your mood and energy.

Peaches & Cream, Mango & Cream Yogurt Cups

As a fruit yogurt enthusiast, the peach and mango yogurt six-pack has been a staple of my diet since Trader Joe’s opened on that eventful October morning of 2022. 

The yogurt cups reel you in with beautiful, rustic packaging and the interior does not disappoint. The tropical mango flavor complements the countryside peach exquisitely as the yogurt’s silky texture is truly delighting for the palate.

For breakfast? As a snack? It can be a star or role player on any championship team. — Akshaj Gaur, news editor

Chili & Lime Flavored Rolled Corn Tortilla Chips

I can never manage to walk out of Trader Joe’s without grabbing its delicious chili and lime tortilla chips. Once I start eating these chips, I can’t stop. They are simply a better version of Takis. 

These tortilla chips are just the right amount of spicy without being overwhelming. They are a perfect snack for watching television or hanging out with friends. Just be prepared to have chili dust on your hands afterwards!  — Natalie Weger, assistant news editor 

Garlic & Asiago Cheese Dip

Sometimes it feels as though Trader Joe’s has everything I want yet nothing I need, but one consistent item that makes its way into my cart is the garlic and asiago cheese dip. 

You do need a microwave or oven to make this snack work, but I promise it won’t disappoint. I enjoy eating this cheesy, earthy dip as a late-night snack watching a show, or even in between classes on a busy day. I typically pair it with their corn chip dippers, but other kinds of crackers will also serve well.

And yes, dip is a snack. — Lizzy Alspach, managing editor

Peanut Butter Chocolate Granola

I bought this snack for the first time this spring and can safely say I am addicted. I’m a sucker for anything dark chocolate, so these oats covered in salted peanut butter and chunks of dark chocolate are right up my alley. 

The granola is my main energy source on long nights in the newsroom and my excuse for going to Trader Joe’s as much as I do. Each bite is the perfect mix of savory and sweet. The oats ensure you feel satiated, but if you’re anything like me, you can finish the whole bag in one sitting. — Apurva Mahajan, editor in chief

Crunchy Curls

I make a trip to Trader Joe’s almost weekly, and not a trip goes by without putting this snack in my basket. A snack made with lentils isn’t exactly common, but ever since I tried it last year, it has been my favorite Trader Joe’s product by far. Its unique yet simple taste is something I have yet to experience elsewhere. 

It pairs well with so many different things, but my favorite combo is to dip the curls into hummus. — Amanda Sinofsky, copy editor

Steamed Chicken Soup Dumplings

Is it a snack? I think it’s a snack.

Trader Joe’s sells a variety of soup dumplings, but these are by far my favorite. Besides the fact that they’re fun to eat, they’re absolutely delicious and will leave you full if you have all six. 

Pop them in the microwave for a couple minutes or throw them in a pan — and if you’re adventurous, add some chili oil on top. You’ll thank me later. — Harrison Rich, sports editor

Red velvet cake pops from @elvira_milc

Red velvet cake was my personal favorite cake flavor growing up, and it matches the color scheme of Valentine’s Day. These easy-to-make cake pops are the perfect treat for those with a sweet tooth. While the original recipe calls for red velvet cake made from scratch, you can use cake box mix like I did to speed up the process.

To make red velvet cake pops, you need: 

– Red velvet cake mix

– 1 cup of your preferred milk

– 3 eggs

– ⅓ cup of canola or other vegetable oil

– 2 chocolate bars of your choosing

– 1 pack of paper sticks

– ½ cup of cream cheese

– Non-stick spray

– 1 tablespoon of butter

– 1 cup of powdered sugar

First pour your cake mix into a large bowl. Then add your milk, eggs and oil, and mix the ingredients together. Spray non-stick cooking spray onto your baking pan and pour the cake mix. Bake at 350 degrees for about 33 minutes or according to box directions. Once the cake is ready and still hot, break it up with a mixer or fork. Mix in melted butter, cream cheese and sugar until you get a soft consistency, then mold into balls. Melt the chocolate bars, add the cake pops onto paper sticks and dip them in melted chocolate. Freeze in the refrigerator for 15 minutes to harden the chocolate.

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Crispy heart-shaped potatoes from @gigimadanipour

If you’re making treats for someone who prefers savory over sweet, this is the recipe for you.

To make these heart potatoes, you’ll need the following:

– Russet Potatoes — I used two but you can use more depending on how many you want, each potato makes about 10 hearts

– ½ teaspoon of kosher salt

– 1 teaspoon of garlic powder 

– ¼ teaspoon of Italian seasoning

– 3 teaspoons of olive oil

– Heart-shaped cookie cutters

First, peel and slice your potatoes to the thickness of your choosing. Let them soak in water for a half-hour before drying. Place in a large bowl, apply olive oil and seasonings and mix with your hands. Use your air fryer at 350 degrees for about 20 minutes.  If you’re a cheese fan like me, sprinkle parmesan on top of your cooked potatoes to your liking! 

Mini Heart Shaped Pizzas from @askinem

One of America’s favorite takeout options, but made at home and festive? These simple mini pizzas are another great option for your partner or friends who are more into savory foods!

To make these mini pizzas, you’ll need:

– 1 bag of mozzarella cheese

– 1 jar of pizza sauce

– 1 pack of pepperoni or meat substitute, or any other pizza toppings you’d prefer

– Pre-made canned pizza dough

– Heart-shaped cookie cutters

Begin preparing your dish by rolling out your pizza dough to be as thin as you would like the crust to be. Then cut out heart-shaped pieces of dough with your cookie cutter and spread pizza sauce and cheese as you like. Apply your toppings and bake in the oven at 220 degrees for about 14 minutes.

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No-bake Oreo truffles from @moribyan

If your friend or valentine is a huge chocolate fan, these no-bake Oreo truffles are perfect for them.

To make these truffles, use the following ingredients:

– 1 family-size box of Oreos

– 12 ounces of cream cheese

– 1 bag of pink candy melts

– Festive Valentine’s Day sprinkles

To begin, blend your Oreos in a food processor, and add them to a bowl. Mix in the cream cheese with a large spoon until you reach a soft texture. Then roll your mix into balls. Freeze the balls in the fridge for about 15 minutes while you prepare your candy melts. To do that, microwave them in a bowl at 15-second intervals, stirring in-between until fully melted. Poke the truffles with a fork and dip them into the candy melts, remove them from the fork and decorate to your liking.

Looking to make an impression on your family members this year? These recipes are sure to be conversation starters at your Thanksgiving dinner.

Cranberry Cream Cheese Dip 

This appetizer is savory, sweet and comes with a hint of heat. It’s the perfect start to a large Thanksgiving meal. 

The cranberries are perfect for the season and the hidden jalapeño gives it a unique twist. Coming from a family that can’t handle intense spice, this cranberry dip has been a hit at every family event.

Ingredients

• 12 ounces of fresh cranberries
• ¼ cup green onion, chopped
• ¼ cup cilantro, chopped 
• 1 small jalapeño pepper 
• 1 ¼ cup sugar 
• ¼ teaspoon cumin 
• 2 tablespoons lemon juice
• 16 ounces of cream cheese
• Salt to taste 

Directions

• Chop green onion, cilantro and jalapeño into small pieces.
• Put cranberries into a blender or chop them up.
• Add all ingredients, except for cream cheese, into a bowl and mix.
• Cover and store for at least 4 hours in the refrigerator.
• Spread cream cheese into a perring platter or plate.
• Pour cranberry mixture over cream cheese and spread over cream cheese.
• Serve with crackers and enjoy!

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Hashbrown Casserole 

These crispy and creamy potatoes  might just outshine mashed potatoes altogether. There is nothing like some sizzling hot hashbrown casserole to complete your Thanksgiving plate.

I have a distinct memory of the casserole being brought out minutes before my family’s Thanksgiving dinner began to admire the crisp, baked top. We learned over the years that a few minutes in the broiler before serving the casserole creates the best crispy top.

Ingredients 

• 32 ounces of frozen hashbrowns 
• ¾ cup melted butter
• ½ cup onion, chopped 
• 1 can of cream of chicken soup
• 8 ounces of sour cream
• 1 cup shredded cheddar cheese

Directions 

• Mix all ingredients together.
• Grease a baking dish.
• Bake at 350 degrees for 50 minutes.
• Enjoy!

Aunt Leanne’s Mac and Cheese 

There is a heated discourse about whether mac and cheese should have a crisp top or breadcrumbs, but this creamy, delicious dish will end any debate. You have not lived until you have tried this mac and cheese. 

Every year, this dish is always the first one gone at my family’s Thanksgiving dinner. The only downside is that you may not have leftovers, but you’re sure to have a full belly and a huge smile.

Ingredients 

• 1 box of corkscrew pasta 
• ½ a Velveeta cheese block 
• 1 bag of sharp cheddar cheese
• ½ a stick of butter
• 1 cup of milk
• Pepper to taste

Directions 

• Cook pasta al dente.
• Add all ingredients to the crock pot.
• Cook on low for around 2 hours, stir regularly.
• Enjoy!
• [Recreate these 3 Starbucks holiday drinks at home]

Pumpkin Bread: 3 loaves 

This pumpkin bread is a perfect dessert, appetizer or light breakfast to eat while watching the Thanksgiving Day parade. Nothing screams fall like some pumpkin bread.

This recipe is my grandmother’s, and she has been making it for as long as I can remember. It  has a special place in my heart. I hope other people who try the dish enjoy it as much as my family. 

Sift together:

• 4 cups of flour 
• 3 cups of sugar
• 2 teaspoons baking soda
• 1 ½ teaspoons of salt 
• 1 teaspoons of baking powder 
• 1 teaspoon of cinnamon 
• 1 teaspoon of nutmeg 
• ½ teaspoon of allspice 
• ½ teaspoon cloves
• ¼ teaspoon ginger 

Add: 

• 1 cup vegetable oil 
• 1 cup pumpkin
• ⅔ cup water 
• 4 eggs 

Then:

• Use a beater to mix everything together.
• Pour mixture into 3 greased loaf pans.
• Bake for 1 hour at 350 degrees, check it after 50 minutes.
• Enjoy!

Preparing these drinks on your own allows you to customize the drinks to your liking with no extra charge or eye-rolling baristas. Any of these drinks can be made into Frappuccinos by replacing the base ingredients of the drink with added Frappe mix, which is available in local grocery stores and on Amazon. 

You can also try turning a traditionally cold drink into a hot one by skipping the ice and microwaving the drink for one minute. 

Iced Sugar Cookie Almond Milk Latte 

This sweet, cozy drink will take you back to your childhood memories of baking cookies during the holiday season 

 Base

• 2 cups ice cubes
• 3 tablespoons International Delight Grinch Frosted Sugar Cookie Coffee Creamer 
• 6-8 ounces of milk of choice 
• 3 ounces instant coffee or 3 shots of espresso

Topping

• 1 tablespoon International Delight Grinch Frosted Sugar Cookie Coffee Creamer 
• 2 ½ tablespoons Heavy whipping cream 
• Sprinkles

Directions

1. Start by making the base of the drink in a 24-ounce cup. To do this, combine ice cubes, 3 tablespoons International Delight Grinch Frosted Sugar Cookie Coffee Creamer, instant coffee or espresso and almond milk.
2. Make sugar cookie “cold foam” in a separate cup by combining 1 tablespoon International Delight Grinch Frosted Sugar Cookie Coffee Creamer with heavy whipping cream. Froth for one minute using an electric mixer or frother. 
3. Add cold foam to the base.
4. Top with sprinkles and enjoy.

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Iced Gingerbread Oat Milk Chai 

This savory drink is Christmas in a cup. The gingerbread cold foam and pumpkin spice bring warmth to the soul. While I personally prefer this drink hot, the ice in this recipe will help you wake up in the morning after a late-night study session.  

 Base 

• 1 ½ cups ice cubes
• 8 ounces Chai Concentrate   

Topping 

• 100 milliliters of milk of choice
• 2 pumps gingerbread-flavored syrup
• Pumpkin pie spice

Directions 

1. In a 16-ounce cup, combine ice cubes and chai concentrate. 
2. In a separate cup, make the gingerbread “cold foam.” Froth together syrup and milk.
3. Pour cold foam over the base drink. 
4. Sprinkle it with pumpkin pie spice and enjoy. 

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Peppermint Mocha

The combination of peppermint and chocolate is a classic, but there is something about the added espresso that gives the drink the extra kick we could all use this season. Not to mention this is the simplest of the three recipes to make at home. You can also give this drink a milkshake feel by preparing it as a Frappuccino. 

 Base 

• 1 cup hot chocolate
• ½ teaspoon peppermint extract or one candy cane
• 1 shot espresso or 1-ounce instant coffee

Topping

• Whipped cream
• Chocolate pieces

Directions 

1. Combine hot chocolate, peppermint extract or candy cane and coffee in a large mug. 
2. Top with whipped cream and chocolate and enjoy.

Whether you’re rushing to Capitol Hill or gearing up for your next concert at The Anthem, there’s a coffee spot in the city for you. Here are some of the best. 

Georgetown: YELLOW

Amid Wisconsin Avenue’s mix of overpriced boutiques and antique stores lies one of Washington, D.C.’s most creative coffee ventures. 

The cafe’s dark facade gives way to a cheerful, inviting interior of mellow yellows and blues hues. Be mindful of your timing though — weekends can see lines out the door.

YELLOW’s Middle Eastern flavor palette, which includes delights like coconut cardamom and baklava mocha, is enhanced by its affordable food offerings. The $3 wood-fired pita, a flavorful blend of spices and airy dough, is a steal.

Next time you’re in Georgetown’s retail landscape, be sure to grab a habibi or two for a drink and bite at one of the neighborhood’s best coffee spots. 

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Foggy Bottom: Tatte

Since making the jump from Boston to Washington, D.C., the cafe has taken the capital by storm. Although there are 10 Tatte’s across the district, for me, Foggy Bottom’s location takes the cake — or in their case, croissant. 

Situated within George Washington University’s campus, the Foggy Bottom Tatte retains the brand’s identifiable white tiling and inviting atmosphere. For my money, they have the best mocha in the northwest quadrant of Washington, D.C. — but you’ll have to find out for yourself. 

Southwest Waterfront: Colada Shop

Maryland students seem to find themselves near The Wharf for a number of reasons. Whatever that may be, a visit to The Wharf isn’t complete without a pitstop at Colada Shop, the Cuban coffee eatery that’s seen business boom since opening in 2016.

For students new to the district’s artisanal coffee scene, Colada Shop offers an easy gateway into the world of Cuban brews. The café au lait presents a unique take on its signature Havana blend, while the coco matcha adds a delicious twist to a familiar favorite. 

Beyond their caffeinated creations, the Colada Shop boasts an impressive array of Cuban staples and specialized cocktails. If you, for whatever reason, have ever wanted to pair a bagged pina colada with a classic cortado, the Colada Shop is the place for you.

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Dupont Circle: Dolcezza Gelato & Coffee

Good coffee is a treat in and of itself. Add the allure of gelato to that, and you’ve got yourself a truly enticing caffeinated offering. 

The store proudly spotlights the local farmers and artisans that contribute to its menu, which sets it apart from its competitors with a unique farm to table freshness. Its commitment to supporting local businesses brought me in the door and has kept me there ever since. 

Despite having six locations around the Washington, D.C. area, Dolcezza Gelato & Coffee has retained its indie feel. Guatemalan beans are mixed with careful craftsmanship to produce the perfect pulls. Pair a spot-on affogato with rich chocolate gelato and a perfect treat is complete.