Dairy-Free Pumpkin Spice Coffee Creamer

This time last year: Coconut Hot Chocolate (2013)

I woke up this morning to snow on the ground. It wasn’t a lot of snow, and honestly it’s probably more a mixture of ice than anything, however it is white, and beautiful and I love it.

All winter, across the country, we have been experiencing abnormally warm temperatures. My brother goes to college in Saint Paul and they still have yet to receive snow. That’s crazy! Not a good sign for global warning.

As much as I have loved wearing shorts in December and going on long runs without freezing to death, it feels weird to go a whole winter without snow. Snow, like christmas lights and fire places, is one of those few things that make winter and the holidays feel real!

Thus, when I woke up this morning to a thin white layer of snow on the ground, I thought the recipe of the day needed to be a warm winter treat- something you could put in a cup, wrap cold fingers around, and enjoy the comfort of that warmth.

Thus, for my third holiday drink that’s not egg nog, in this mini holiday drink series, I present you with this Dair Free Pumpkin Spice Coffee Creamer.

It’s good y’all. It’s winter in a cup, and it will warm your soul.

Come back for another holiday drink that isn’t eggnog!

XO Sarah

Ingredients:

• 1 and 1/2 cups almond milk*
• 2 Tablespoons pumpkin puree (not pumpking pie filling!)
• 2 Tablespoons pure maple syrup
• 1/2 – 1 teaspoon pumpkin pie spice
• 1 – 2 cinnamon sticks

Directions:

1. In a small saucepan over medium heat, combine the heavy cream, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk together until fully combined.
2. Add the cinnamon sticks.
3. Increase the heat to high and bring to a boil. Whisk while boiling for one minute, then remove the pot from the heat.
4. Allow the creamer to cool for five minutes before adding to your coffee.
5. Dress your coffee as you like- adding sugar, whip cream, and/or a sprinkle of cinnamon as you like!

 

Notes and Tips!:

• I chose to make this coffee creamer dairy free, because I often get requests for dairy free recipes! Although almond milk is not as creamy as whole milk or half an half, it is definitely healthier, and still has a nice creamy flavor to it! However, if you prefer to go the traditional route, feel free to substitute the almond milk out for whole milk or half and half!
• Store leftovers in a covered container for up to a week. Shake well before each use.
• Source: Sally’s Baking Addiction 
• Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links below photos):

Lavender Hot Chocolate with Homemade Whipped Cream

Mexican Hot Chocolate

Pumpkin Hot Chocolate

• Lavender Hot Chocolate with Homemade Whipped Cream
• Mexican Hot Chocolate
• Pumpkin Hot Chocolate

Christmas Morning Scones (AKA Vanilla Bean, Cranberry and Rosemary Scones)

This time last year: Baked Apple Cider Donuts with Cinnamon-Sugar Glaze (2012)

YOU GUYS! It’s Christmas EVE!

I love this day.

Every Christmas Eve my mom, brother, and I spend all night together. We would spend it with my dad as well, but as a preacher, Christmas Eve is not vacation.

The night starts with the 5 o’clock children’s Christmas Eve service. Then we will come home and share a bowl of soup together- or something created with love and designed to keep us warm.

After dinner, without fail, I will watch Holiday Inn (the original White Christmas!), by myself, because my Mom will be busy cooking and my brother will be busy avoiding musicals. Then we will throw our coats back on, push back any sleepy thoughts, crawl into the car, and head to church for the 11 o’clock Christmas Eve service.

There we will sit in the pew together. We will sing our favorite hymns- Still, Still, Still, Away in a Manger, Joy to the World. We will light candles, and at the end of the service, as the clock strikes 12, we will raise our candles up. We will lift them above our heads, and my father- standing at the front with his candle mirroring ours- will whisper “It is Christmas,” and in my gut, I will feel that wave of hope, peace, love, and joy that we have been talking about all month, in one fell swoop.

There will be light, and then there will be joy, and it will be contagious.

When we were young, we would come home from the 11 o’clock service and  my mom would usher my brother and I to bed, so that she and my dad could “play Santa.” However, now that we are older, we all wait for my dad to get home. Once we’re all home- for the first time all night, we will stay up late, because the holidays aren’t the holidays unless you have time together. So we will make time, and we will likely do it by the fire, with a plate of crackers and cheese.

The next morning, we will stumble out of our beds- mom will make coffee, dad will turn on the Christmas lights, and somewhere between opening gifts, trying on new winter coats, and manning the fire, mom will pass around a tray of baked bread- muffins, scones, and loaf slices.

That is Christmas.

When I stumbled upon this recipe, I knew I had to make it. The title alone pulled me back to those mornings around the Christmas tree, with our backs warming to the fire in the fire place,  and mom’s tray of baked bread circulating around the family. And I have to admit, I am so glad I did, because this recipe is AMAZING! These scones truly tastes like Christmas! Something about the favors, particularly the rosemary, smells and tastes like Christmas morning. I know that might sound crazy, but trust me on this. Tis the season for comfort and joy, and in my book, comfort and joy look a lot like scones.

Merry Christmas dear readers. Thanks for sticking with me for another year!

Gratefully, and warmly,

– Sarah

Scone Ingredients:

• 2½ cups all-purpose flour
• 6 Tablespoons sugar
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• ½ teaspoon freshly ground nutmeg
• 2 Tablespoons unsweetened dried cranberries, chopped small
• 4 teaspoons minced fresh rosemary
• 6 Tablespoons unsalted butter, chilled and diced
• 1 cup half and half (or milk or cream), plus 2 Tablespoons more for brushing on top
• 1 teaspoon vanilla bean paste

Glaze Ingredients: 

• 1 cup powdered sugar
• ½ teaspoon vanilla bean paste
• ¼ teaspoon freshly ground nutmeg
• 2 to 3 tablespoons water
• Optional: Unsweetened dried cranberries and fresh rosemary leaves

Directions:

1. Preheat the oven to 450˚F.  Lightly grease a baking sheet and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary.
3. Using a fork or two butter knives, cut the butter into the flour mixture, until it resembles a coarse meal.
4. In a large measuring cup, whisk together the half and half and the vanilla bean paste, and then add to the flour mixture.
5. Stir the liquid into the flour mixture using your hands or a wooden spoon, until the dough begins to form.  Shape the dough into a ball,  cover it with plastic wrap, and put in the freezer for 10 minutes.
6. Place the dough on a lightly floured surface, roll out until the dough is in a large circular shape, about 3/4 inches thick.  Run a large knife in water, then then cut the dough into 8 equal wedges.
7. Arrange the scones on the prepared baking sheet and lighty brush the tops with half and half.
8. Bake for 14-16 minutes or until light golden brown.  Remove from the pan and allow to cool on a cooling rack.
9. Meanwhile, whisk together the ingredients for the glaze- adding water to reach your desired consistency.
10. Dip the scones in the glaze, and sprinkle with cranberries or rosemary leaves as desired. Allow the glaze to set, and then eat and enjoy!

Notes and Tips!:

• If you want to make this dough ahead, instead of placing the dough in the freezer for 10 minutes, simply wrap and place in the refrigerator overnight. Bake the scones straight from the refrigerator in the morning.
• Source: An Edible Mosaic
• Like this recipe? Try these other delicious bread recipes from A Rented Kitchen!

Pumpkin Spice Glazed Scones

Blood Orange and Blackberry Scones

Banana Apple Bread

• Pumpkin Spice Glazed Scones
• Blood Orange and Blackberry Scones
• Banana Apple Bread

DIY Pumpkin Peanut Butter Dog Treats

This time last year: Spiced Sweet Potato Hummus

You know what’s expensive? Dog food.

You know what’s not expensive and really fun?! Making your own dog treats! Cue all the DIY dog lovers out there!

This recipe is so easy- just four ingredients and one very happy pup!

I have never had a dog, but my boyfriend has a very sweet pitbull lab mix whom I have adopted. Her name is Chaos (yes, it’s fitting).

Chaos is just outside of her puppy years, so she still has a lot to learn. Thus, we have found that having dog treats on hand, can greatly help with the training process. Unfortunately, as grad students, neither of us are trying to spend lots of money on dog snacks, and I have a hunch that even when we’re out of grad school we won’t want to spend tons of money on dog snacks!

So, take it from me, this recipe is a winner. You could probably whip together this recipe with things you already have in your kitchen, and if you need a note of reference, Chaos is a big fan. 🙂

Happy baking, happy training, and happy tail wagging!

Ingredients:

• 2 ½ cups whole wheat flour
• 2 large eggs
• 2/3 cup pumpkin purée, canned or fresh
• 3 Tablespoons peanut butter

Directions:

1. Preheat the oven to 350˚F.
2. In a large bowl, combine all of the ingredients and mix on medium, until the dough forms small dough balls (about one minute). The dough should be soft, and slightly sticky. If it’s too stick, add a little more flour. If you pinch the dough and it crumbles, add a little water.
3. Place the dough on a clean lightly floured surface, and roll out to a ¼ inch thickness.
4. Using a cookie cutter, or a paring knife to cut the dough into shapes, squares, or strips. Roll the excess dough up and repeat until all the dough has been used.
5. Arrange the cookies on a baking sheet. (They can be close together because they will not expand much).
6. Bake for 15-20 minutes for softer treats, or 30 minutes for crispier crunchy treats.

Notes and Tips!:

• Source: Use Real Butter
• Yield: 100+ 1-inch dog treats
• Store these treats in a covered container. Soft treat will keep on the counter for a few days, or up to a week in the refrigerator.

Sweet Potato Hash Browns

On This Day Last Year: Healthy Mexican Sweet Potato Skins (2014)

I haven’t posted a sweet potato recipe since November. For those of you who know me, that’s Crazy Talk! I LOVE sweet potatoes!

Thus, I am super excited to share this delicious sweet potato hash brown recipe with you. It’s seriously delicious, and such a fun breakfast recipe!

This recipe is paleo (you’re welcome my paleo friends!). This recipe is also fairly straight forward, which means you can have fun with this! I added garlic to some of these hash browns, for some I added a little cinnamon, and for others I sprinkled the top with some shaved Parmesan. No worries though, these hash browns are delicious enough that you do not need to add anything extra! You will love them either way!

So, whether it’s potluck for dinner, or breakfast in bed, this recipe will be a hit!

Enjoy, and Happy Eating!

With love,

Sarah

Ingredients

• 4 medium sweet potatoes
• 2 eggs, whisked
• 1/2 cup almond flour*
• 2 teaspoons sea salt
• ¼ cup green onions, chopped (plus some for garnish)
• ¼ cup coconut oil*

Directions

1. Pierce one of the sweet potatoes several times around with a fork. Wrap it in a damp paper towel, place it in a small bowl with ½ an inch of water, and microwave for 7-9 minutes, or until soft.
2. Let this sweet potato cool off for five minutes, and then peel the potato, and mash the flesh in a medium sized bowl.
3. Clean and peel the other sweet potatoes, and then grate them with a box grater using the largest holes available.
4. Combine the mashed and grated potatoes, with the eggs, almond flour, sea salt, and green onion into a large bowl.
5. Heat the coconut oil over medium heat in a large skillet. Drop the sweet potato cakes into the skillet using a ¼ cup measuring cup, and flatten with the back of the measuring cup. Cook the cakes for about five minutes on each side, or until golden brown.
6. Once cooked, move to a plate with a paper towel to help drain the oil.
7. Serve hot and enjoy!

Notes and Tips!:

• Source: Bravo for Paleo
• Don’t have almond flour or coconut oil? All purpose and regular olive or vegetable oil will also do the trick!
• Like this recipe? Try these other delicious breakfast dishes! (Recipe links found below!):

Sweet Potato Crusted Spinach Quiche

Red Pepper Quiche Cups

Cinnamon Apple Pancake Rings

• Sweet Potato Crusted Spinach Quiche
• Red Pepper Quiche Cups
• Cinnamon Apple Pancake Rings

Lavender Lemonade

Well, it’s not quite summer, but a girl can dream, right? For those of you reading from cold places, I’m sorry. You should try moving to Atlanta. Winter here is lovely!

However, regardless of whether you are reading from cold weather or hot weather, and regardless of whether what you really need is hot cocoa or lemonade, this drink is delicious, and incredibly refreshing, and you should try it!

Maybe, just maybe, if we start sipping on homemade lemonade, the sun will want to linger a little longer. Fingers crossed!

Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

 

Ingredients:

• 2 cups sugar (or less, depending on how tart you like your lemonade!)
• Juice from 8- 10 lemons
• 6- 7 cups water
• 3-4 lavender buds
• 1 Lemon- sliced
• Red/blue food coloring (if desired for purple coloring)

Directions:

1. Bring 2 cups of water and 2 cups of sugar to boil in a small saucepan. Stir until the sugar dissolves, and then add 3-4 organic lavender buds. Remove from the heat and allow to cool for 10 minutes. Meanwhile, juice the lemons.
2. Strain the lavender from the simple sugar. Combine the lemon juice, simple sugar, and 4-5 cups of cold water into a pitcher. Stir.
3. Garnish with fresh slices of lemon and a drop of blue and red food coloring if desired.

Notes and Tips!:

• Adapted from: Centsational Girl
• Like this recipe? Try these other refreshing beverages from A Rented Kitchen! (Links found below):

Blueberry Mint Lemonade

Ginger Ale & Variations

Ginger Peach Sweet Tea

• Blueberry Mint Lemonade
• Ginger Ale & Variations
• Ginger Peach Sweet Tea