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Category Archives: Breakfast

Homemade Cinnamon Coffee Creamer

I was having coffee at a neighbors house one day when I was served up something completely new (to me at least) and totally unexpected. My neighbor’s husband had just returned from a trip to visit family in Mexico and he brought back some cinnamon coffee! I had never tried anything like it. It was a subtle flavor change but it was just somehow so warming and so rich that I proceeded to invite myself over for coffee nearly every day that week to have more! 😉

This recipe is for a cinnamon flavored coffee creamer, not straight coffee itself, but it does a good job of replicating the warmth and taste I experienced without grinding up a stick of cinnamon and sprinkling it into your mug. I have to say, off all my creamer recipes – this one was BY FAR the hardest for me to come up with. You’ll notice that I use cinnamon extract and not powdered cinnamon or a grated cinnamon stick. Did you know that cinnamon doesn’t dissolve? I mean, EVER dissolve? If you make the recipe with the actual ground cinnamon, all the grounds float on top of your creamer batch. You can shake the batch to disperse the cinnamon but even then once it’s in your mug the cinnamon floats on top of your coffee and you get a few mouth-burning-ultra-cinnamon-y gulps and that’s about all. Basically, what it all comes down to is that no matter how much I wanted to use a more conventional cinnamon, we really do need to pick up an extract for this recipe to work.

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Ingredients:
1/2 can of Sweetened Condensed Milk (save the other half in the fridge for your next batch of creamer!)
1 cup Milk (I used 2% because that’s what we have in-house)
1 tsp Vanilla Extract
1 TBSP Cinnamon Extract

Directions:
1. Combine all of the above ingredients in a large bowl.
2. Mix together really well, you don’t want the condensed milk to be a dense sludge on the bottom. Get your whisk out and give yourself a quick workout!
3. Pour it into any sort of container you like and store it in the fridge. It will stay fresh as long as the milk you added hasn’t met its expiration date yet.
4. Enjoy!

If you like this recipe, you may like:

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‘Bailey’s’ Irish Coffee Creamer

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Peppermint Mocha Coffee Creamer

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Homemade Salted Caramel Coffee Creamer

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Homemade “French Vanilla” Coffee Creamer

 

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Apple Butter

Is there anything better than a large schmear of apple butter on a slice of fresh bread in the morning!? Every fall my family drives to a (relatively) nearby farm and goes apple picking. We come home with great memories…and buckets and buckets of apples!! At least a dozen of these apples are always put aside to become apple butter. We are barely even home from the apple orchard and my kids are already asking me if I’ve made the apple butter yet 😉 There’s very little work involved other than prepping the apples, and if you’re the canning type, you can even water-bath can the fruits of your labor.  (See what I did there? Haha)

Apple ButterIngredients:
1 dozen medium sized Apples, peeled, cored, and cubed.
1/2 cup Water
1/4 cup Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Allspice
1 Large Dollop of Honey – roughly 1-2 TBSP

Directions:
1. Prep your apples.
2. In a large bowl, toss together the apples, water, brown sugar, cinnamon, and allspice. Mix them together well to combine.
3. Dump it all in your crockpot and cook on low overnight.
4. In the morning, stir the mixture in the crock. Put the lid back on but prop it open a little with a spoon and turn it on high. Let it cook on high for a few more hours – I like to go for another three hours or so to get the thickness and color I prefer, but it’s really up to what you like.
5. When you’ve tasted the apples and you’re happy with the thickness and flavor, turn off the crock and let the mixture cool a bit. Pour it into the blender (or use an immersion blender if you have one) and add a dollop of honey. Puree until smooth.
6. Pour it all into a mason jar or other air tight container and store in the fridge.
7. Enjoy!!

 
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Posted by on February 23, 2014 in Breakfast, Crock Pot, Easy, Homemade, Kids, Sweets

 

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‘Bailey’s’ Irish Coffee Creamer

I love homemade gifts. Last Christmas, my cousin handed out little mason jars of homemade ‘Bailey’s’ style Irish Coffee Creamer. Not only was it delicious, but it was prettily decorated and had a tag with the recipe attached to it. She tells me the recipe came from somewhere online, but she doesn’t remember where exactly – so if you know who to properly credit, please let me know!

With the holidays coming upon us again soon, I wanted to share this recipe and her cute idea in case you wanted to try something similar – – – – or, if you’re like me, and you just want to make up a batch for yourself around the house 😉

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*Disclaimer time*
Ok, I feel ridiculous actually typing this part out, but I kept on coming back to the thought that I ought to do it just in case I regret it later. Please note that there IS in fact alcohol in this coffee creamer. Please use good judgment when drinking your coffee with this creamer. Maybe you’re a ‘mug-of-creamer-with-a-dash-of-coffee’ type or perhaps you’re one that consumes coffee by the gallon and will go through your creamer in a speedy fashion. Please keep in mind that there’s some whiskey in your mug along with the coffee. Make two different batches of creamer if you need to. I did. One batch is regular Vanilla Creamer for my travel mug on the way to drive the kids to school and such. The other is the Irish Creamer for lazy Sunday mornings around the house. So…drink your coffee responsibly! Hah!

Ingredients:
1 cup Heavy Whipping Cream
14 oz (1 can) Sweetened Condensed Milk
1 2/3 cup Irish Whiskey
1 tsp Brewed Coffee
2 TBSP Chocolate Syrup
1 tsp Vanilla Extract
1 tsp Almond Extract

Directions:
1. Pour all ingredients into bowl and whisk to combine thoroughly.
2. Bottle in a tightly sealed container and refrigerate. Shake before using.
3. Creamer will be good for as long as the expiration date on your heavy cream lasts.
4. Enjoy!

 

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Mini Blueberry Muffins

Muffins are a life saver in my house. We are always running around in the mornings before school and looking for a quick bite to eat – or one of the kids will want a quick and easy snack they can just pop in their mouth.  This is the recipe I use for blueberry muffins, but you can easily swap out the blueberries and substitute in whatever flavor you best enjoy.

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Ingredients:
1 cup Flour
1/2 cup Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Blueberries
1 egg
1/2 cup Milk
4 TBSP Applesauce or Vegetable Oil
1 1/2 tsp Vanilla Extract

Directions:
1. Preheat oven to 375 degrees.
2. Combine the flour, sugar, baking powder, salt, and blueberries together.
3. In a separate bowl, combine the egg, milk, applesauce, and vanilla extract together.
4. Pour the wet mixture to the dry mixture and gently fold the two together. Do not over mix. It’s ok if there are lumps, you only want to mix about a half dozen times total.
5. Pour the batter into a lined or greased mini-cupcake tin following the 2/3rds full rule (fill each cup about 2/3 full so there’s room for the muffin to grow without over flowing).
6. Bake for 10-12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
7. Enjoy!!

 

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Homemade Salted Caramel Coffee Creamer

I’ve been in the mood to experiment with my homemade coffee creamers lately. Don’t get me wrong, I love my old stand-by French Vanilla Creamer that I make, but with the changing seasons I’ve been in the mood for a richer, creamier taste. After a lot of trial and error and experimentation, I came up with this Salted Caramel flavored creamer and ooooh – on a cool autumn morning, with a steaming cup of coffee – this just absolutely hits the spot!

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As an added bonus, this recipe is extremely similar to my basic French Vanilla Creamer recipe. So you can easily switch back and forth depending on your mood. Also, because nobody in their right mind is going to go through the hassle of pulling out a double boiler, melting down pieces of caramel, adding some cream to keep it loose, and then combining it with their coffee creamer – I found that just adding a few spoonfuls of the store-bought caramel ice cream topping does the trick just fine!

Ingredients:
1/2 can of Sweetened Condensed Milk (save the other half in the fridge for your next batch of creamer!)
4 TBSP Caramel Ice Cream Topping
3/4 tsp Salt
12 oz Milk (1 1/2 cup)

Directions:
1. Combine all of the above ingredients in a large bowl.
2. Mix together really well, you don’t want the condensed milk to be a dense sludge on the bottom. Get your whisk out and give yourself a quick workout!
3. Pour it into any sort of container you like and store it in the fridge. It will stay fresh as long as the milk you added hasn’t met its expiration date yet.

 

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Banana Bread

Banana bread is such an easy bread to make. It’s basically just a wet mix that you bake right up – there’s none of that kneading, or rising, or other cumbersome steps you go through on a typical bread. Plus it’s a great way to use up some old bananas – – – not to mention you get the benefit of making your house smell amazing and making all of your neighbors jealous when they realize where the smell is coming from!

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This is another recipe I use on my bread machine. I’m not sure how to convert it if you don’t have a bread machine, and I’m sure you could easily make this in your oven with a quick mix of the ingredients and then a bake in the oven, I just don’t know the actual times and temperature. I got this recipe almost exactly from the Cuisinart Recipe Booklet that came with my bread machine – this isn’t one of my own inventions, but I wanted to share the recipe with you in case you didn’t have the luxury of having such a handy book come with your bread machine.

The ingredient quantities for this loaf will make a Medium sized loaf, or a 1.5 pounder. I actually like to pull this particular bread out of the machine a few minutes before the timer goes off because I find that it burns very easily and I don’t care for a crispy crust on my banana breads.

Banana Bread
Ingredients:
(Place ingredients into bread machine in this order:)
1/3 cup + 1 TBSP Buttermilk, 80-90 degrees Fahrenheit  (forget to get buttermilk? simply pour add 1 TBSP vinegar to milk and let it set for 10 minutes!)
1/2 cup Unsalted Butter, 1/2 inch pieces at room temp
2 Eggs, large, at room temp
1 tsp Vanilla Extract
1 1/4 cup Mashed Bananas (approx 3 medium bananas)
3/4 tsp Salt
1 cup Granulated Sugar
2 cups All Purpose Flour
3/4 tsp Baking Powder
1 tsp Baking Soda

Directions:
1. Spray your bread pan and kneading paddle with Pam Spray or similar.
2. Place ingredients, in order listed, in greased bread pan.
3. Place in bread machine and select Quick Bread/Cake option and Medium loaf or 1/5lb loaf for size. I like to cook my banana bread on the ‘light’ crust cycle and take it out a few minutes early like I said above, but you can cook to taste.

 

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Egg Salad

Egg salad is a staple in our house. We make it up in dozen-egg batches and pull it out for quick breakfasts on school mornings or easy lunches on lazy days. There are a million different ways to make egg salad, ours is a very basic recipe that has been toddler approved by my picky eater. It’s a good “base” to start with though, and you can add any variations you like to it – olives, dill, onions, avocado, basil. I’ve even heard of a pesto type egg salad that sounds really good!

Egg Salad Sandwich

Egg Salad
Ingredients:
4 Hard Boiled Eggs
salt/pepper to taste
Dash of Paprika, about 1/4 tsp
1 TBSP Mayonaise
3/4 tsp Yellow Mustard
1/2 tsp Dijon Mustard

**Note: You can make larger batches if you like, just keep the proportions the same.

Directions:
1. Slice and chop up the hard boiled eggs and put into a large mixing bowl.
2. Add salt and pepper to taste – and do actually taste it! Remember that mustard can be a little salty tasting, so don’t over-do the salt! Sprinkle in your paprika and mix it all together.
3. Add in your mayo and mustards and then mix really well.
4. That’s it! You can eat it now just as it is, serve it up on some lettuce, spread some out on a slice of toast, or any way you like it. It actually tastes even better after a day sitting in the fridge so all the flavors can ‘marry together’. Enjoy!!

 
 

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