Homemade Pumpkin Spice Latte

160926_0068_anthro-arley-breakfast_006Photos by Amy Jackson Photography. Dishes from Anthropologie.

Do you like to think of yourself as a hip lady who doesn’t just give in to silly little trends that are way way overdone? Me too. But are you also a lady that loves to drink yummy drinks, do cozy things, and has a seriously bad caffeine addiction? ME TOO. This fall, you may find yourself holding back from daily PSL runs to Starbucks for two reasons: you are too embarrassed* or you are too poor**. I’m here for you. This pumpkin spice syrup is super easy to make, it has reeeeeeal pumpkin in it, and Amy even liked it a little and she hates coffee. Mix ~2 tablespoons into your morning coffee for a treat that tastes naturally sweet, but not too sweet, with the perfect amount of pumpkin & spices.

*don’t be embarrassed, girl, you do you.
**if you have a daily $10 coffee fund, please dm me so we can talk about investing just a few of your beaucoup bucks towards a good cause, aka arley cakes.



3/4 cup water
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract

1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves


  1. Combine all ingredients in a small sauce pan over medium heat, stirring frequently.
  2. Allow syrup to come to a boil, then reduce heat to low and simmer for 5 minutes.
  3. Strain syrup through a fine metal sieve. Store in an airtight container in the fridge (like a pint sized mason jar, if you’re really tryna be cute).
  4. Mix ~2 tablespoons into your morning coffee or latte, and give yourself a high five. You’re winning fall.

Strawberry + Mint Tart and a feature in The Cville!

Photo: Amy Jackson. Styling: Caitlyn Anderson.

Photo: Amy Jackson. Styling: Caitlyn Anderson.

THE BERRIES ARE COMING!!!!!! And so is summer!

This strawberry, mint, and cream cheese tart is the perfect simple, summer treat. It’s refreshing and light, and aside from the crust, it is incredibly quick to pull together. Plus, arranging strawberries in that flower shape is a lot easier than it looks (just start from the outside and work your way in). So you can wow your friends and fam with beautiful deliciousness for minimal effort, which is my kind of dessert, amiright?

Strawberry mint tart slice

Photo by Amy Jackson. Styled by Caitlyn Anderson. Props by Anthropologie.

Check out Cville’s Knife and Fork for the recipe, along with some silly answers for a few questions, as they decided to start interviewing weirdos like me. (Charlottesville folks, peep for a copy of the magazine in local grocery stores and markets in the most recent issue of the Knife & Fork magazine!!)


Photos: Amy Jackson Photography

Styling: Caitlyn Anderson



Mixed Berry + Red Wine + Black Pepper Pie


Snow day baking really is the best: it always pushes me to try new things, since I have all the time in the world, and only the ingredients are in my pantry. One Monday morning, I found myself trapped at home in the snow, but needing to pull together a pie for a shoot with Amy Jackson for the Cville Weekly (still so cool I get to say that ! ). I had no fresh fruit in the house, but as always, I had a bottle of red wine at the ready, and a bunch of berries buried in our freezer, that were probably originally supposed to go into a healthy smoothie or something. I think they found a better fate in this pie.

For the crust:

2 ½ cups flour

1 teaspoon salt

4 teaspoons sugar

1 cup cold butter, cut into ¼ inch cubes

¼ cup water

¼ cup vodka

  1. Combine flour, salt, and sugar in the bowl of a stand mixer.
  2. Add butter, mix with a paddle attachment until mixture resembles coarse sand.
  3. Mix in water and vodka until the dough just begins to come together. Divide in half, and quickly knead together by hand to form two discs.
  4. Wrap in plastic wrap for at least one hour.

For the filling:

5 cups berries

¼ cup + 2 tablespoons wine

1/3 cup flour

½ cup brown sugar

1 teaspoon vanilla

½ teaspoon salt

1 teaspoon black pepper

1 egg

White sugar

  1. Preheat oven to 375 degrees.
  2. Whisk together flour, sugar, salt, and pepper in a small bowl.
  3. Combine flour mixture and berries. Add wine and vanilla.
  4. Roll both pie crusts out to a 10” circle.
  5. Place one crust in a 9” pie pan, trimming the edges.
  6. Cut second disc into ¾ inch strips for the lattice.
  7. Place filling in pie dish. Arrange lattice strips on top, folding over the edges of the bottom crust for a clean look.
  8. Whisk egg, and brush on top of pie crust. Sprinkle with sugar.
  9. Bake at 375 degrees for 30 minutes. Reduce oven to 325 degrees for 45 minutes, or until the filling is bubbling in the center, and the pie crust is nicely browned.

Let's talk cake.

If you'd like to get in touch with me to talk cake, cheese, or your best dad jokes, write me a note below! * * (PLEASE NOTE: I have relocated to Richmond, and am currently not taking new orders. But if you'd like to stay up to date on what my next move is, shoot me an email below, and I'll add you to my emailing list. Cheers!)