A little under two years ago Matt and I came back from our honeymoon, and along with some wonderful memories made we also came back with a pair of new and improved taste buds! While on our first trip together we had discovered that there were certain food we once disliked that we now found quite enjoyable. Among these foods was a specific beverage.. coffee!!! Sure we liked the fancy-shcmancy Starbucks Frappuccino’s type coffees, but lets face the facts those are more like milkshakes with a hint of coffee-ish flavor, depending on which ones you order, than actual real drip coffee that you would find in the average Americans coffee pot at home. Before our honeymoon you couldn’t catch either of us within five feet of an normal cup of plain coffee and now we each start our mornings out with about two cups a day. That being said we were introduced to the wonderful world of coffee creamers and all the varieties it holds! After the initial hype of trying all the different flavors wore off though, we both found that our go-to favorite was just plain french vanilla. About six months ago I was browsing the internet in search of different holiday treat ideas that I could make for Christmas when I happened upon this recipe for homemade coffee creamer on cookinwithsuperpickle. It looked fairly easy and since we had all the ingredients in our pantry anyways I figured I would try and make it myself as well as save a couple bucks off our grocery bill because as we know every dollar, and cent, counts! The blogger who created this recipe has a lot of different types of creations that you can try, which are all delicious, but our favorite is still just the plain vanilla. As an added bonus it turns out that this recipe is only 5 calories per 8 oz. cup, as well as non-fat and all natural, if you make it according to the directions below and does not suffer any of the taste involved!
So to wrap up this story about why I am blogging this recipe, two weekends ago we went on a camping trip with Matt’s side of the family. I had promised my mother in law that I would bring this homemade non-fat 5 calorie coffee creamer I had told her about. Sure enough my precious MomPom and sister in law Devra, being the coffee lovers they are, had fallen in love with this recipe just as Matt and I had.Therefore I promised that I would share it with them when we all got back to civilization. I figured that since it had become such a big hit in our family that I would go ahead and share it with all of my friends, family and readers as well! So here it is! My low calorie, non-fat, all natural adapted version of the vanilla coffee creamer recipe I found that based on my husband and families reviews, decided it was a keeper and therefore have been making it in our home ever since.
I hope you enjoy it just as much, if not more, than we have!
The perfect addition to doctor up your morning cup of coffee without adding unnecessary chemicals and calories to your body.
5 Calorie, Non-Fat, Very Vanilla Coffee Creamer
- 1- 14 ounce can non-fat sweetened condensed milk
- 1 cup skim milk
- 2 wooden spoon fulls vanilla extract
- Put the milk and condensed milk in a quart-sized Mason Jar and stir together until fully combined.
- Add the vanilla and again stir until all ingredients are combined.
- Screw on jar lids and refrigerate until ready to use.
- Make sure to give jar one good shake before opening and pouring into your coffee just to ensure that all the ingredients are throughly mixed.
All natural, homemade, very vanilla coffee creamer
a perfect pair 🙂
Back when I was a Sophomore in College, and working as a Resident Advisor in Keeneland Hall for the University of Kentuckys ResLife, I was introduced to this wonderful flavor of ice cream made by Ben and Jerry’s called Flourless Chocolate Cake. Being that my favorite self professed food is ice cream and that I worked as an ice cream girl at the local ice cream parlors in my home town, I do not say this lightly, but this flavor was by far the best store bought ice cream flavor I had ever tasted! It was a chocolate lovers dream and always seemed to hit the spot after a difficult night in the dorms or during a serious study session. The only down fall was that this flavor was only in stores for a limited time as the company only made so many batches. Therefore by the time my Junior year rolled around it was no where to be found on the store shelves. Fast forward two years later and I happened to stumble upon this little find on epicurious.com called Deep Dark Chocolate Cookies. I was looking for something new and fun to try my hand at in the baking department for a movie night that Matt and I were going to with some of our friends and these cookies just looked too yummy to pass up… and boy am I glad I didn’t, because they turned out amazing!!!! These cookies tasted just like the Ben and Jerry’s Flourless Chocolate Cake Ice Cream!! One bite and I was back in Keeneland Hall again reliving the nights when I used to pull all nighters behind the desk studying, keeping watch over the hall, and hanging out with my residents and fellow RA’s.
The friends that we brought these cookies to share with during our group movie night seemed to agree with me as well. And so for that reason I dedicate this post to good baking for great people that I love to share my life with, especially my sister in Christ, dear friend and baking buddy in crime Brittany Clone who personally encourages me to try new and adventurous things in the kitchen. I hope your customer base at William and Sonoma enjoy this Gluten Free treat during your Gluten Free baking session Beautiful Brittany! 🙂
Flourless Chocolate Cake Cookies!
Flourless Chocolate Cake Cookies
- Nonstick vegetable oil spray
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Preheat oven to 400°F and generously spray a baking sheet with nonstick spray.
- Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Leave them in the microwave while you continue on with the rest of the recipe allowing them to cool slightly.
- Using electric mixer, beat whites in large bowl until soft peaks form.
- Next, divide powdered sugar into 2 – 1 cup measurements and 1- 1/2 cup measurement.
- Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk the other 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl until blended.
- Then on low speed, beat dry ingredients until the batter resembles a meringue consistency.
- Mix in lukewarm chocolate and 1/2 cup chocolate chips. The dough should start to become stiff at this point.
- Place batter into the fridge for about 5-10 minutes to allow it to thicken.
- Place the last 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
- Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes or else cookies are more likely to fall apart. Then transfer to rack and allow them to cool completely.
Flourless Chocolate Cake Cookies! These gluten free sweet treats have a deliciously chocolate gooey center wrapped up in a crispy crunchy shell!
This year for Matt’s birthday my mother-in-law passed on the honor of making Matt’s birthday cake to me. Naturally, as any young wife would be, I was very excited to take on this responsibility. To find some inspiration I figured I would ask the birthday boy himself about what type of cake he would like for his special day. His original request was for my Nana’s Derby Pie, so I decided to get creative and make my own original version of a Derby Pie Birthday Cake just for my hubby! I found a recipe for Pecan Pie Cake on southernliving.com that I used as a starting point and then added my own special touches to adapt this recipes and make it my very own Derby Pie Cake, which from what I have been told turned out quite well. Matt even mentioned on several different occasions that it was the best cake he had ever tasted, of course I’m sure he’s a little biased to me cooking/baking though 🙂 Any-who, here is my adapted version of a Pecan Pie cake that I turned into my very own Derby Pie Cake! I hope y’all enjoy it as much as we did!
I chose to make the cake over the course of two days, that away it was a little more manageable. I started with the filling on the first day, and then the following day I baked the cakes, made the frosting and assembled it all. Happy Baking!!
Derby Pie Cake
A slice of Kentucky pride!
Derby Pie Cake Ingredients:
- 3 cups pecans, finely chopped and divided
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 1 Tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 cup buttermilk
- 3/4 cup dark corn syrup
- 1 10 oz. bag dark chocolate chips
- Preheat oven to 350° and generously butter 3 9-inch round cake pans.
- Evenly sprinkle 2 cups pecans into the 3 round cake pans; shake to thoroughly coat bottoms and sides of pans.
- Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
- In a separate bowl mix together 2 cups flour and 1tsp baking soda.
- Add flour and baking soda mixture to butter mixture alternately with buttermilk. Make sure to begin and end with the flour mixture. Beat at low speed until blended after each addition.
- Stir in remaining 1 cup finely chopped pecans and the dark chocolate chips.
- In a separate mixing bowl beat egg whites at medium speed until stiff peaks form; fold egg whites into the cake batter one-third at a time. Be sure not to overmix. Pour batter evenly into the 3 prepared pans.
- Bake at 350° for 25-45 minutes or until you can insert a fork in the middle of the cake and it comes out completely clean.
- Cool in pans on wire racks 10 minutes. Swiftly run a knife along the inside edge of each cake pan to help separate the cake from the pan. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
Derby Pie Cake Filling Ingredients:
- 1/2 cup packed brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 egg yolks
- 1 1/2 cups half & half
- pinch of salt
- 1 Tbsp Kentucky Bourbon
- 3 Tbsp butter
- 2 Tbsp vanilla
- Whisk together first 7 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened.
- Remove from heat; whisk in butter and vanilla extract.
- Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours. I chose to chill mixture overnight.
- After filling has chilled make sure to separate 1 cup of the pecan pie filling and put aside to use in frosting.
Spiced whipped Cream Custard Frosting:
- 2 cups heavy whipping cream
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup pecan pie filling (after it has been chilled)
- In an electric mixer, whisk together all ingredients at medium speed for about 5 minutes or until soft peaks form. Be careful not to over mix or the frosting will tun into butter.
- Place 1 of the cake layers pecan side up. Then spread half of the remaining pecan pie filling on to the top of the layer.
- Place a second layer on top of filling, also pecan side up, and spread the rest of the pecan pie filling over the second layer.
- Top with the last cake layer, again pecan side up.
- Generously frost cake with spiced whipped cream custard frosting and decorate as desired. (I chose to drizzle mine with chocolate and a tiny crumbles of brown sugar!)
Right after we sang Happy Birthday!!