Pumpkin Spice Latte

Guess what's back at Starbucks!! One of my two favorites, my other is the Peppermint Mocha Latte.
Well, I was looking for a knock off, because after I spent $5 for one on Saturday, I almost couldn't enjoy it. After doing some research I found a recipe and tailored it for my own approval.

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups FF milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons splenda
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup of strong brewed coffee

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy (or you can whisk it really fast).

Pour into a large mug or two mugs. Add the coffee on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Pumpkin Bread with Cream Cheese Filling

I found this recipe on Kraftrecipes.com and I decided to do my own revamp on it to make a bit "healthier". I don't know if I could label it as my own, but I'm going to, because I did revamp it.
So here's what I did...
INGREDIENTS:

1 cup canned pumpkin

1 cup plus 2 Tbsp. Splenda Sugar, divided

1/2 cup packed Splenda brown sugar

4 egg whites, divided(I used egg whites out of the carton)

1/2 cup fat-free milk

1/4 cup applesauce

2 cups whole wheat flour

2-1/2 tsp. Baking Powder

2 tsp. The Pampered Chef Cinnamon Plus Spice Blend

1/4 tsp. salt

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

2 Tbs The Pampered Chef Sweet Cinnamon Sprinkle

DIRECTIONS

HEAT oven to 350ºF.

MIX pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and apple sauce in large bowl. Add flour, baking powder, spice and salt; mix just until moistened. Beat Neufchatel cheese, remaining sugar, remaining egg white and sweet cinnamon sprinkle with whisk until well blended.

SPOON half of pumpkin batter into Stoneware loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.