Today I Am...

… home with a very sick little girl. This is the second time in two weeks she has gotten this stomach flu.

 

 

… sipping on freshly ground coffee with Homemade Peppermint Mocha Creamer. I love this stuff!

 

… pleased to have a few more gifts ready to give. I made these yesterday using a half recipe for the Chocolate Cookies I told you about earlier this month.

… looking forward to sharing a new recipe with you for Cracker Candy. 

 

Pumpkin Spice Creamer

Recently I tried a Pumpkin Smoothie recipe. I really liked it, but my kids were not impressed. So, I poured the leftovers into a canning jar and put it in the refrigerator. Later that day, the idea came to me that I could use the leftover smoothie as coffee creamer. This was a great solution to keep food from going to waste and it was yummy in my coffee. Although, it was a bit tart from the yogurt in the recipe.

I reworked the recipe and came up with the one below. It is smooth and thick. And, it even tastes great on its own without being too sweet. I am pleased that the One Time Pumpkin Smoothie evolved into something that I have gladly enjoyed and will make again and again.

Pumpkin Spice Creamer

¾ cup cooked pumpkin
2 cups milk
3 Tbsp. maple syrup
½ tsp. pumpkin pie spice

Add all four ingredients to a blender. Process until completely combined. Serve with your favorite coffee. Store in the refrigerator, and shake before serving.

You may also like to try homemade versions of Amaretto Creamer and Peppermint Mocha Creamer.

Homemade Amaretto Creamer

Photo Credit: Coffee-Mate

Over the last month I have worked diligently to stick to my New Year’s Frugal Kitchen Goal. I have done a good job of creating a weekly meal plan which has helped me to reduce unscheduled trips to the grocery store and has kept food waste to a minimum. And, as a side benefit, my refrigerator has never looked so clean. I have also made progress on getting my grocery budget back on track and stocking up my pantry, but I still have a ways to go.

A couple of weeks ago, when I was out of Half N Half for my coffee, I decided not to make an unplanned trip to the grocery store and make some flavored creamer at home. At Christmas time I had told you about the Homemade Peppermint Mocha Creamer that I made and I liked it so much that I tried a new version, Amaretto. This was even simpler to make and I have been so pleased with it that I have made up a second batch. I love how being frugal gets my creative juices flowing!

Amaretto Creamer

14 oz. can sweetened condensed milk

1 ¾ cup milk

2 tsp. almond extract

Pour sweetened condensed milk into a quart sized mason jar. Add milk and almond extract. Cover jar, and shake to combine. Store in the refrigerator and shake before serving with coffee.

Homemade Peppermint Mocha Creamer

Photo Credit: Coffee-Mate

I hung out with some friends last weekend and they offered me some Peppermint Mocha Creamer for my coffee. I loved it! When I got home, I got to thinking about it and wondered if I could make it homemade.  The recipe below is what I came up with.

Because I usually just use half and half in my coffee, this seems so decadent to me. And what a great treat for Christmas. I served a cup of coffee to my neighbor yesterday and she really liked it too. Now I’m thinking that I would like to try to make other flavors!

Peppermint Mocha Creamer

1 ¾ cup milk

1 Tbsp. unsweetened cocoa powder

14 oz. can sweetened condensed milk

½ tsp. peppermint extract

Measure milk into a quart sized Mason jar. Microwave the milk on high for 90 seconds. Add cocoa powder, cover jar and shake to dissolve. Add the sweetened condensed milk and peppermint extract. Cover and shake to combine. Store in the refrigerator and shake before serving with coffee.

Warm Winter Drinks

With the cooler weather, I have been craving warm drinks like coffee, tea, and hot cocoa. So, this weekend I made my kids super happy by making up a batch of Decadent Hot Cocoa Mix, which we drank with Chocolate Chip Muffins for breakfast on Saturday morning.

 Decadent Hot Cocoa Mix

But, my son’s favorite warm drink is Hot Cinnamon Milk, so I made up a batch of that mix too and we enjoyed it with Sweet Potato Muffins on Sunday morning.

 Hot Cinnamon Milk Mix

Both of these warm drink mixes take only minutes to make and are perfect for frugal Holiday gift giving.

This post has been linked to Frugal Tuesday Tip.

Milk Shakes

Last summer I told you about my love for the blender and the Chocolate Milk Shakes that my son adores. Even though the weather has turned cool here in North Carolina, we have continued to make lots of Milk Shakes this Fall. The new favorite with all three of my kids is strawberry, but we have enjoyed vanilla and peanut butter shakes too.

While at the grocery store last week, I looked at all of the different extracts on the baking aisle and thought I might try raspberry next.

Basic Milk Shakes

2 cups whole milk

½ cup powdered sugar

2 cups ice

Plus ingredients for one of the flavor variations below

Flavor Variations:

For Chocolate: Add 1/4 cup unsweetened cocoa powder and 1 tsp. vanilla extract

For Vanilla: Add 2 tsp vanilla extract

For Strawberry: Add 1 Tbsp. strawberry extract

For Peanut Butter: Add 1/4 cup creamy peanut butter

Add all ingredients to a blender and blend until the ice is broken and everything is thoroughly mixed. Yield: 4-5 servings

Recipe Note: Definitely use whole milk for this recipe. It needs the fat for the best flavor.

Chocolate Milk Shakes

I love using the blender in the summer. Cool summer treats are so simple to make, and the kids love them. Although these shakes are definitely a dessert, at least I am in control of the ingredients. The nice thing about this recipe is that there is no ice cream in it. Plus I always have the ingredients on hand. My son especially loves these milkshakes, as he’s the one with the biggest sweet tooth in our family!

Chocolate Milk Shakes

2 cups whole milk

½ cup powdered sugar

¼ cup unsweetened cocoa powder

1 tsp. vanilla

2 cups ice

Add all ingredients to a blender and blend until the ice is broken and everything is thoroughly mixed. Yield: 4-5 servings

Recipe Note: Definitely use whole milk for this recipe. It needs the fat for the best flavor.

This post has been linked to Mop It Up Mondays.

Whipped Cream

When we returned from our nine day trip to Florida after Christmas, our refrigerator was bare. I headed to the grocery store to stock up and noticed that Whipping Cream was on sale.  I picked up a couple of pints and brought them home to use for Easy Cream Biscuits. As that cream sat glaring at me from the top shelf of my refrigerator, it was demanding to be turned into whipped cream.  Unfortunately, I had never made whipped cream before.  I do adore freshly whipped cream, so why not?

I plugged in my favorite appliance, my Kitchen Aid Mixer, and dumped in some confectioner’s sugar, some whipping cream and turned it on medium-high speed. Within minutes I had whipped cream with nothing to put it on. (A small oversight on my part.)  So, I made up some Decadent Hot Cocoa for me and the kids, topped it with the whipped cream, and we drank it as an after lunch dessert treat.

I did not follow any specific recipe. I decided to just wing it. And, it worked. But, if you need a recipe, the one below should get you started.

Whipped Cream

1 cup whipping cream

2 Tbsp. confectioner’s sugar

Add cream and sugar to mixing bowl. Turn mixer on to medium-high and whip for 3-5 minutes or until stiff peaks form. Serve immediately, or refrigerate for future use.

Note: I made way too much whipped cream. Please realize that it will double in volume as it is whipped. But, it keeps well in the refrigerator for several days without separating. So, use the leftovers for your coffee, your oatmeal, or (of course) on your favorite dessert.

This post has been linked to Try New Adventures Thursday!

Hot Cinnamon Milk Mix

This recipe is another super simple gift giving idea. It is a little different from the typical spiced teas found at the Holidays. And, just like the Decadent Hot Cocoa Mix, it can be made up in advance, in the quantity that you need. Kids and adults alike enjoy this Hot Cinnamon Milk and because it has no caffeine, it can be served at any time of the day. It kind of reminds me of Chai Tea.

I have packaged this mix in pretty glass jars and tins, and placed it inside pretty mugs. However, the one pictured here is heading to Florida with us for Christmas, so I don’t want to make it pretty until I get there. I would hate to have to it ruined before I give it away. Be sure to include a tag with preparation instructions when giving this as a gift.

Hot Cinnamon Milk Mix

1 cup powdered milk

1 cup white sugar (or raw sugar)

1 tsp. cinnamon

Stir together all three ingredients. Store mix in an airtight container at room temperature for up to six months.

To prepare: Whisk together ¼ cup mix with 1 cup warm milk.

Decadent Hot Cocoa Mix

This month, at my Investment Cooking Class, we will be making Decadent Hot Cocoa. It is a super simple dry mix that can be made up ahead of time and kept in the panty. Or, you can pack it into a pretty jar, tie a bow around it and give it as a gift. This recipe would be perfect for teachers, neighbors, or for stocking stuffers. Enjoy!

Decadent Hot Cocoa Mix

1 cup sugar (white or raw)

1 cup unsweetened cocoa powder

Whisk together sugar and cocoa powder. Store mix in a jar at room temperature. Yield: 8 servings

For an Individual Serving:

1 cup whole milk

¼ cup cocoa mix

Pour milk into microwave safe bowl and heat until hot (60-90 seconds). Add cocoa mix and whisk until dissolved. Serve immediately.

For a Crowd:

½ gallon whole milk

2 cups cocoa mix (one full recipe)

Pour milk into a sauce pan and heat to a simmer. Add cocoa mix. Whisk until dissolved. Serve immediately.

Chocolate Syrup

About ten years ago, my husband’s great aunt and uncle drove half way across the United States for a visit. We laughed, and talked, and did some sightseeing. But, most importantly we ate. His aunt is a great cook and we always enjoy swapping recipes, sharing cookbooks, and tasting each other’s creations. One evening, I served ice cream for dessert with Chocolate Syrup. Uncle said to me, “You would have been a great frontier’s woman!” We laughed so hard we couldn’t catch our breath; and so long that our sides hurt. It has since been a long standing joke when referring to recipes that are made from scratch.

This syrup can be used as a topping for ice cream, to make chocolate milk, or to make hot cocoa made with milk.

Chocolate Syrup

1 ½ cups raw sugar

¾ cups cocoa

Dash salt

1 cup hot water

2 tsp. vanilla

In a saucepan, stir together raw sugar, cocoa, and salt. Add water and whisk to dissolve. Cook over medium heat, whisking constantly, until mixture boils. Boil and whisk for three minutes. Remove from heat and stir in vanilla.

Cool and pour into a jar and refrigerate. Yield: 2 cups.

Frugal Tip: Save an old dishwashing liquid bottle for your Chocolate Syrup. It keeps the kids from making such a mess when they stir up their own chocolate milk.

This recipe is not original to me; however, I am not sure where it came from I have had it so long.