Homemade Pumpkin Spice Creamer!!


So are you one of those people that CANNOT wait till fall hits so you can get your
Pumpkin Spice Latte on!! 😛


As you know most of the coffee shops only have this Pumpkin Spice Syrup during the fall and maybe into the winter???

I don’t know because I am not one of those people 😛

But it doesn’t mean I don’t want to get on the “Band Wagon” and make my own…LOL!!

So many recipes have been flying around the internet, so I decided I would give it a try…

And let me tell you it turned out DELICIOUS!!!!!!!

I kind of shock myself…LOL 😛

So of course I dug into my spices to find the hidden Pumpkin Pie Spice in the back from the fall before LOL and finally can open one of the two large can of pumpkin pure, again from the fall before 😦

Okay so what else…I found some sweetened condensed milk and now I just needed cream, but I didn’t want to use cream, so I settled for half n half.

Okay I think I am ready to go and this is how it all went.



in a saucepan, pumpkin, milk and spice


stir that up, then stir in the half n half


cook on med-high
okay I will confess, I had in on med-high, but I was trying to do other things as well, and I may not have been stirring it the whole time…hence it started to burn on the bottom, when I went back to it, and started whisking like a mad women, black bits started to surface.  I may have cursed that this time, but I turned it down to low and kept on whisking until it thickened a little, then I let it cool for 5 minutes

Once I tried it was AWESOME!! It tasted like Toasted Pumpkin Marshmallow 🙂
I thought Holy Crap I just added another flavor dimension…WOOO HOOOO!!!!! LOL 🙂


It does get a little darker as it thickens


now you have strain this through a fine mesh strainer,
and take the back of a spatula and force the mixture through the
strainer by moving the spatula back and forth




this is what you will have left in the strainer


after I let the mixture cool in the fridge,
I poured it into 2 little mason jars



This will keep in your fridge up to 2 weeks
if it last that long 🙂 LOL


My Pumpkin Spice Cappuccino


I added to my mug, about 2 Tbsp. pumpkin mixture
2 Tbsp. creamer and stir it up


Then I frothed that



Then I add my espresso



and to finish it off I sprinkle a little
Pumpkin Pie Spice on top…it was just Yumm!!!


Now you can just mix it into your regular coffee,
as I did at the office this morning 🙂




As I talk to some of the ladies this morning, I started coming up
all kinds ideas to do with this mixture besides to put in your
coffee…oh a can wait to get back in the kitchen…stay tune!!!


Homemade Pumpkin Spice Creamer

  • Difficulty: easy
  • Print

1 cup pure pumpkin puree
1 can sweetened condensed milk
1 1/2 tsp. pumpkin pie spice
1/2 cup half n’ half, or cream or whole milk

Whisk everything together in a saucepan, cook over med-high, whisk until mixture thickens
and darkens a little.  Like I said above, let it burn a little and it will give it a toasted flavored, I felt
like that added such good flavor.

Pour mixture through a fine mesh strainer, take a spatula and force mixture through the strainer by going back and forth.  Pour mixture into a jar or container and keep refrigerated for up to two weeks if it last that long…LOL  Mind didn’t 😛

Add as much or as little to your coffee or tea and sit back and enjoy!!



Chocolate Buttermilk Cake!!


So who doesn’t like Chocolate!! 🙂


I do know some people that don’t, and that is okay.  It’s January and what comes in January every year…people getting on the band wagon about losing weight.  Now don’t get me wrong I have no problem in that what so ever, and at work there is a small group that are in a contest the “Biggest Loser”.  I wish everyone on them great success!!! 
With that there has been a discussion in the office about people bringing in “Sweet Treats” and putting them in the ‘Lower Kitchen” area.  We have two kitchens, a big one upstairs next to the break room and a smaller one on the main office level.  Putting sweets in the lower kitchen is being frowned upon, leading to temptation.  My opinion on that is…

Temptation is everywhere…when you walk out of your house, driving past a drive-thru, when you go shopping, you have to learn to avoid temptation and if you are trying to lose weight then you need to walk pass the “Donuts” or the “Cake”.  Not putting “Sweets” in the lower kitchen is not going to teach anyone to avoid temptation, will it help at the moment…yes, but as anyone knows its something that has change in your lifestyle.  We all are “Big Boys and Girls” and all know what’s good and bad for us and we need to take that responsibility.  

Now for those of us that love a sweet indulgence any time of the year, I made this cake and those that got to taste it here in office absolutely LOVED IT. 

And its quick and easy 🙂



In medium bowl whisk, eggs, buttermilk, oil & vanilla




In a large bowl whisk, flour, sugar, salt, cocoa, cinnamon and baking soda




Add liquid to flour and stir




stir in hot coffee,


batter will be thin


Pour into a sprayed 9×13 pan




Let cool

for the frosting you need


in a medium sauce pan add sugar, milk and butter


once it comes to a boil pour over Chocolate chips and vanilla


Let sit for about 5 minutes, when whisk until smooth


Let set at room temperature for about 3 hours until it becomes thick
you can also but in the fridge, just keep stirring and checking of the thickness
I just about every 1/2 hour I gave it stir, until the cake was cooled
you can see how thick I let it get


With a hand or stand mixer, blend until fluffy, about 2 minutes




Then spread over cooled cake and serve 🙂







2 cup all-purpose flour
2 cup sugar
3/4 cup baking cocoa
2 tsp. baking soda
1/4 tsp. cinnamon
1 cup Buttermilk
3/4 cup canola oil
2 eggs
2 tsp. vanilla
1/2 tsp. salt
1 cup strong hot coffee

Bake at 350 degrees for 35 to 40 minutes, until a toothpick inserted int he center comes out clean.

In a large bowl whisk together, flour, sugar, salt, cocoa, cinnamon and baking soda, set aside.
In a medium bowl whisk together buttermilk, eggs, oil and vanilla

Pour buttermilk mixture in flour and stir, then pour in hot coffee and stir until smooth.  Pour into a sprayed 9×13 pan and bake.  Let cool completely


2 cup sugar
1/2 cup regular milk
1 stick (1/2 cup) butter, cut into cubes
1 1/4 cup Chocolate chips
2 tsp. vanilla

In a medium saucepan, bring to a boil over medium heat, sugar, milk and butter stirring occasionally.

In a large bowl add chips and vanilla, once mixture on stove has come to a boil pour it over chips and vanilla, let stand for 5 minutes then whisk mixture until smooth.  Let stand for 3 hours, stirring every 1/2 hour, while your cake cools.  Then beat mixture with hand or stand mixer for 2 minutes until fluffy, then spread on to cooled cake.



You can see how moist and fluffy the frosting is…yum!!




Zucchini Cake with Cream Cheese Frosting


Well summer is here and the gardens are producing some awesome vegetables!!  Every year we always make zucchini bread with the zucchini.  

This time I decided to make a Cake instead….now I’m sure someone out there has made a zucchini cake…but I have have, this really is no different then the bread just in cake form, so this is what I came up with 🙂


along with the things I would change next time 🙂

Did I say change…yes I did 🙂  No one is perfect!!!!!!!!!!  

Ever watch Top Chef or I like Top Chef Masters myself, (in case you don’t, it is a cooking competition show with mostly well know chefs)  I like this show better since I do admire some of the chefs that have been on the show and am amazed at the talent they have  that have made them famous.


This new season just started last Wednesday night on Bravo, this season does not have many chefs that are TV known except Chef David Burke he has multiple Awards, Restaurants, and few products.  They have many talented Chefs this season and I am excited to watch.

 It is hosted by Chef Curtis Stone images and recently he posted a picture of dish he was trying make and it just flopped, and he said “see not even Chefs are perfect”  I love him for that 😉

Which brings me back to telling you as I made this cake and it did not turn exactly as I wanted it too, so next time I know the things I’ll change (which I will let you know in the recipe what that is) 🙂

So I’ll tell you a secret, not everything I make turns out just right, including “my new idea for a cookie” that I tried to make this week 🙂
I was trying to make it with no flour, butter, oil…okay health and using things I already had around the house…well I am going to admit, the garbage had its share of treats 🙂  

Oh my goodness I can’t describe the texture…closest word I can think of is “RUBBER”LOL  Hey at least I tried 😛  

UPDATE on this post – I brought this cake into the office today and everyone loved just as I made it, so I’ll leave it up to you on the changes, that are below 🙂

Alright, alright lets move on to the cake 🙂



add dry indgredients to a bowl


whisk together to combine


add eggs, oil and vanilla to large bowl


whisk to combine


Grate zucchini over the wet mixture bowl
or just add the grated zucchini to the wet mixture



fold in to combine


then add dry to wet


just mix until everything is moist


Pour into a 9×13 pan
(this is what I would change, if I use a 9×13 again I will double the recipe or I’d use a 9×9 baking dish)


Bake and let cool completely


Cream Cheese Frosting ingredients


add softened cream cheese and butter to bowl


with hand mixer or stand mixer, just mix to combine


then add confectioners sugar a little at a time


add as much sugar as you like for taste of sweetness and consistency


I use only 3/4 of a 1 pound bag


frost your cake


done, you can dig in right now, but keep in the refrigerator



Zucchini Cake Recipe

 (exactly as I made, with what I would change)

1 large zucchini, grated (about 3 cups or so)
3 eggs
1 cup oil
3 tbsp. vanilla
2 1/3 cup all-purpose flour
1 cup granulated sugar
 1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon (I would have put in a least 1 more tablespoon, I also would have added 1/2 tsp. nutmeg)

Nuts are optional I did not use any

In a medium bowl add all the dry ingredients and whisk to fully combine.

In a large bowl add oil, eggs and vanilla, whisk to fully combine, add grated zucchini and stir to combine.
Then add dry to zucchini mixture, fold just until everything is moist.

Preheat oven to 350 degrees

Pour mixture into a greased or non-stick sprayed baking dish*** see Note below

(In the pictures I used a 9×13, for this recipe  would change that to a 9×9 baking dish.  I felt that the cake was too thin, I would have liked it to be thicker.  Therefore if using the recipe above and  you want a thicker cake use a 9×9 baking dish, if you like it thin (about 1 1/2 inch) then use a 9×13 baking dish.  Now you can also double this recipe and use a 9×13, resulting in a thicker cake)

Bake time using above recipe in a 9×13 done in 30-35 minutes,  using a 9×9 pan check at 35 to 40, until a toothpick inserted in the middle comes out clean.   Cool completely 

Cream Cheese Frosting

8oz. cream cheese, very softened
4 tbsp. butter, very softened
1 box confectioners sugar (1 pound box)

in a medium mixing bowl add cream cheese and butter, beat on med-high speed just until combined, then on low speed add sugar a little at time until you have the sweetness and desired consistency.

Frost cake, slice and serve, or this can kept in the refrigerator until you serve. 

This cake is Super Moist!!


and Cream Cheese Frosting is so creamy 🙂


I hope you try it!!! Enjoy!! 


Banana Cream Pie for Father’s Day


Banana Cream Pie – Happy Father’s Day Dad!!!

My Dads ultimate favorite thing is Banana Cream Pie, I make it for him on his birthday and Father’s Day…I know I should make it more often for him because he just absolutely loves it. I remember the last time was his birthday and I had stayed overnight and I woke up around 5:00am and there he was cutting himself a piece of pie. I had to laugh, so I started to make 2 cause the first one does not last the night.

So this is my Banana Cream Pie I make for my Dad.

Now I use a pre made pie crust, I know, I know I should make one from scratch but if you have time then you should for sure, but I don’t mind cutting that corner if I don’t have time.

First I bake my crust, then let it cool.

In the meantime I make the filling.

1/3 cup cornstarch
3 large egg yolks, keep whites to use in the meringue

1 ½ cup whipping cream
1 ½ cup whole milk
2/3 cup sugar
¼ tsp. Salt
1 ½ tsp. Vanilla
2 tbsp. Unsalted butter, softened

In a medium saucepan, whisk sugar, cornstarch and salt, then whisk in whipping cream, milk, then egg yolks. Cook over medium-high heat, whisking until custard thickens and just boils. Remove from heat and whisk in butter and vanilla and set a side.

Slice 3 large ripe bananas, put half the slices over the crust, then half the filling, rest of bananas ending with the rest of the filling, spread evenly. Set aside.

The meringue topping, I use a marshmallow topping, some will call it a 7 minute frosting.

¾ cup sugar, plus 2 tbsp.
1 tbsp. Light corn syrup
2 tbsp. Water
3 large egg whites, left over from the filling, room temp.

In a small saucepan, add sugar, corn syrup and water, cook over medium heat, stirring occasionally, until sugar has dissolved. Increase heat a little and insert in a candy thermometer until it registers 230 degrees.

In the meantime, using an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 ½ minutes.

Gradually add 2 tablespoons sugar, once the syrup reaches 230 degrees, pour the syrup in a steady stream down the side of the bowl containing the egg white mixture with the mixer on medium-low speed.

Then beat on medium speed until cool 5- 10 minutes, the frosting should be thick and shiny.

Take frosting and put all of it on top of the banana and filling mixture, mound it up high and with the spreader, spread all the way to the edge of the pie crust.

Now since this is not really a meringue, I take my little crème brulee torch and torch the topping to make it look like a meringue.

Set in the refrigerator for at least 4-5 hours or longer to set. Slice and enjoy!!!