Coffee Creamer

I found a coffee creamer recipe on Pinterest...I think it was one of the very first recipes that I "pinned."

Source: mrshappyhomemaker.com via Brantley on Pinterest

I'm limiting myself to one cup of coffee while pregnant, so I want it to be a good cup of coffee that I really enjoy. For a while I was using Heidi's suggestion of stirring a teaspoon of Nutella into my coffee...yum! But now I'm trying to just do that on the weekends...it was getting addictive! :)

Anyway, this recipe appealed to me because I really make an effort to avoid too much processed food, and/or food with ingredients that I can't pronounce, especially when pregnant. The ingredients for this are milk + milk + flavoring. I can't decide if it is actually cheaper than Coffeemate?? It seems like it is but I'm not sure.



You use 1 can of condensed milk, then re-fill that can with regular milk (whole or skim or whatever), and then add 2 teaspoons of flavoring. I've been using 1 tsp of vanilla and 1 tsp of almond extract. Mix it all together and then shake the you-know-what out of it. Everything fits in a quart-sized jar, although I'm hoping to find something that pours a little better as this method drips and leaves a sticky circle in my fridge.

I think it tastes really good. Maybe not exactly like Coffeemate, but I like it. And its easy!

Pumpkin Spice Latte Cupcakes

My friend Miriam posted a link on her blog for these cupcakes, and I knew I had to try them. A new Starbucks is open in town, but I haven't visited since I have eliminated cut back on my caffeine for Baby. So I thought these would be a good alternative. I have to say they are better than the drink! You could even make the cupcakes decaf if you wish.

On the way home from the beach yesterday, I remembered that I was signed up to bring a dessert to small group last night. We were pushed for time, and the easy thing would have been to pick up some cookies on the way, but I had already purchased all the ingredients for these, and they only needed to bake for 18 minutes. And I have been obsessing over them since I read the recipe and purchased all the ingredients. :) So I gave them a shot. I had to ice them before they were completely cool, but surprisingly the icing didn't melt.

I pretty much followed the recipe, except that I don't know what espresso powder is & couldn't find it in the store. I just used instant coffee granules & they did the trick. Unlike Miriam, I used the canned pumpkin that the recipe called for. Like Miriam, I used cream cheese icing.

Cream cheese icing is so easy to make...1 stick of softened butter + 1 block of softened cream cheese + 1 lb powdered sugar (4 cups) + 1 Tbsp milk. (Double the recipe for a cake). If you are like me & pushed for time, you can soften the butter & cream cheese by zapping them for 60 seconds at 50% power. Cream the butter & cream cheese. Add the sugar and milk and mix until smooth and beautiful and delicious.

Several people at small group asked me how I got the icing to look so pretty. I used a pastry bag, which in all honesty is the easiest way to ice cupcakes. Much easier than using a spatula. You can use a ziplock bag with the corner cut off for a pastry bag, or you can buy pastry bags at Hobby Lobby or Michael's. Or you can make your own with parchment paper if you are good at origami. I also used this tip to make the swirls, which you can buy at Hobby Lobby for only one or two dollars. And it is an over-sized tip so you don't even need a coupler.

Mmm...I think I will go have another cupcake. :)