DIY Creamer Vanilla and Pumpkin Spice

 Vanilla Creamer

1  can sweetened condensed milk (14 oz)

1½ c milk (or more)

2 tsp (separate) vanilla extract

1 tsp (separate) almond extract 

In a saucepan gently heat until well combined:

condensed milk and milk with 1 tsp vanilla.

Pour half into a container and add the other 1 tsp vanilla an almond extracts.

Shake well and refrigerate (2 weeks) or freeze (about 3 months)

Pumpkin Spice Creamer

To the same half filled pan add:

2 tsp cinnamon

2 tsp pumpkin pie spice

3 Tbsp pumpkin puree

Shake well and refrigerate (2 weeks) or freeze (about 3 months)

Creamer

 Basic Creamer (equal parts)

In Jar with lid combine:

1 (14 oz) can sweetened condensed milk

1¾ c half and half  (use this as expiration date)

Shake well, refrigerate 

Pumpkin

Basic creamer: plus

3 T pumpkin puree

1 T maple syrup

(1¼ tsp of pps or)

1 tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

1/8 tsp cloves

1 tsp vanilla extract

Maple Donut

Basic creamer: plus

1/3 c maple syrup

Caramel Apple

Whisk together:

1 (14oz) can Dolce de leche

1½ c apple juice/cider (heat on stove until reduced)

1¾ c half and half (or milk of choice)

1 tsp vanilla extract

1/8 tsp cinnamon

1 t melted butter

optional: this one can be heavy cream and milk combo instead of half and half

Brown Sugar Cinnamon

Sauce pan over low/med heat whisk:

1 c heavy cream

2/3 c brown sugar

1 c sugar

1/8 tsp salt

1½ tsp cinnamon

Remove from heat

Add:

1 c milk (any)

Apple Chai 

Make syrup:

Saucepan

2 c apple juice/cider

1 c water

10 Chai tea bags

Steep for 10 minutes

Add:

1 c brown sugar

½ c sugar

simmer until reduced (about ½ c)

Mix into (start slow and taste as you go)

1 c oat milk (or any)

Serve in hot or iced coffee

Pumpkin Dump Cake

Grease a 9 x 13 pan

Dump into the pan and stir

3 eggs

¾ c sugar

¼ c brown sugar

2 tsp pumpkin pie spice

1 (15 oz)can pumpkin 

1 (12oz)can evaporated milk

Pour dry cake (yellow, spice, or white)mix over all

Drizzle 3/4 c melted butter over all

Bake 350° for 50 minutes

Coffee syrups/Shaken Oatmilk Iced Latte

 Pumpkin Spice Syrup

• 1 cup light brown sugar
• 1/2 (heaping) cup pumpkin puree
• 1/2 cup water
• 1 tbsp. pumpkin spice
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Instructions

 

• Add all of the ingredients to a small saucepan.
• Bring to a low boil over medium heat while whisking and then reduce to low heat.
• Let simmer while continuing to whisk until the syrup begins to thicken. This should be about 5 to 7 minutes.
• Remove, let cool.

  Store in air tight container in refrigerator.

Brown Sugar

½ c brown sugar

½ c water

Add to saucepan.

Bring to a low boil, whisking until clear.

Remove, let cool.

Store in air tight container in refrigerator.

Brew Iced Coffee

¼ c coffee

2½ c filtered water

Place all into French press. 

Let sit on counter or refrigerator for 24 hours.

To make:

Shaken - place a few ice cubes into shaker cup.

Add 1-2 T of flavor (sweet)

Add 1 c brewed ice coffee.

Add 3/4 c creamy oatmilk.

Shake! until ice dissolves.

Pour into glass full of ice.

Pumpkin Bars

Grease and flour a muffin (12) pan or bread pan

Stir:

1 box Golden Butter Cake mix (or butter cake mix)

1 (15oz) can pumpkin

then add

1 cup cinnamon chips

stir

Bake 350° for 25 minutes

Soft Pumpkin Cookies

• 2 ½ C flour
• 1 t baking soda
• 1 t baking powder
• 1 t  pumpkin pie spice
• ½ t nutmeg
• ½ t salt
• 1 ½ cups granulated sugar
• ½ cup butter, softened
• 1 C pumpkin 
• 1  egg
• 1 t vanilla 
• Combine dry ingredients(except sugar) in a medium bowl - set aside.
• In a large bowl mix on low speed the remaining ingredients. Slowly add dry to the wet until combined.
• Using a cookie scoop (or heaping Tablespoon) place 2" apart onto greased cookie sheet, bake at 350° for 15 - 18 minutes.
• Glaze:
• 1 C powdered sugar
• 2 T milk 
• 1½ t melted butter
• 1 ½ t vanilla
• Stir together and drizzle over cooled cookies.
  

Pumpkin Cream Cheese Pie

Mix together
 2 (8oz) cream cheese
½ C pumpkin (not pumpkin pie mix)
½ C sugar
½ t. vanilla
1 t. pumpkin pie spice 
2 eggs 


For crust:
1 pkg. graham crackers, crushed
½ C butter (margarine) melted
Pour melted butter into pie pan, cover with crushed graham crackers.
Pour mix into crust.


Bake at 350°  40 minutes.
Refrigerate 4 hours.