It’s quite chilly this morning — like -11ºF chilly! Maybe it was the beautiful skiing yesterday, despite the frostbite warning (see my picture below), or maybe it’s the fact that I’ve wanted to make Homemade Coffee Creamer since before the holidays. For whatever reason, I finally concocted some this morning. It seems like most coffee creamers lack any “cream.” Plus, I always seem to crave flavors unavailable around me like gingerbread. So I fixed both problems. Any milk or non-dairy product can be used. (Almond milk is next on my list to try.) My homemade creamer is definitely not as “creamy” or thick as traditional or store-bought creamers because I used non-fat milk, and the flavor is a bit more subtle, but I’m still eager to try more flavors, like French vanilla, hazelnut or cinnamon. The recipe is quite simple: it’s equal parts milk to cream or half & half. Then, you heat the mixture to add any flavor. Sounds like a winning combination on this cold January day.
Mmmm, more pumpkin recipes. Sounds like fall to me. In honor of Meatless Monday, here’s a pumpkin recipe to satisfy your pumpkin cravings in a not-so-sweet, but savory way and tackles a meatless meal. This Creamy Pumpkin Sauce is originally served over ravioli, but I love spaghetti squash just as much (maybe even more, which is saying a lot!). This sauce would also deliciously pair with pasta, tortellini or just over sautéed vegetables for a meal or side. Next on the agenda: to try this with plain almond milk instead of half & half. Either way, this pumpkin sauce tastes savory and creamy — without being too rich — and is a refreshingly different fall dish.