I love Saturdays; waking at my leisure, reading the paper, making breakfast, and enjoying several cups of COFFEE! Coffee and I have been buddies since my college days. The caffine in coffee used to keep me awake so I could keep up with my reading, but I’m immune to the buzz now and it’s the flavor I enjoy day after day, especially on the weekends. I like to dress up my coffee with flavors. Vanilla and almond are my favorite, so those are the flavors I chose for my creamers. One recipes is a dry powdered creamer and the other a liquid creamer. Both Yummy!!
Homemade Powdered Creamer
- 1 tablespoons coconut oil, melted
- 1 cup dry powdered milk
- 1 teaspoon powdered vanilla
- 1/3 cup xylitol OR 1/3 – 1/2 cup powdered sugar
Put all ingredients in a blender. Mix into a fine powder. Store in an airtight container. I use a jelly mason jar. This recipe can easily be doubled. My blender doesn’t mix well with mass, so I make small batches.
Three ingredients for a liquid homemade creamer.
Homemade Liquid Creamer
- 1 1/2 cups of milk (your choice, my latest batch I made it from powdered milk by following the packaged directions)
- 1 can sweetened condensed milk (I use fat-free)
- 1 teaspoon almond extract
Put all ingredients in a blender. Mix until well incorporated. Store it in the refrigerator.
I bought some oil and vinegar jars to store the creamer. Looks so pretty when serving =)
Homemade liquid and powdered creamers can’t be any easier to make! Give it a try =)
Boba tea is a cold drink made with tea, milk, sweetener, and these chewy like marble shaped balls or “pearls”. We only have a couple of shops here on Monterey Peninsula that sells the drink. They’re popular AND at $3.50 not cheap! They come served in plastic cups and sealed with a cellophane covering. The fun part of this drink experience is taking the big thick straw its served with and popping it into the seal so the pearls can be sucked up, then chewed (be careful, it could become a choking hazard for the novice boba drinker!). I took some time to surf different websites to learn how to make the drink, and figure out what the mystery “pearls” are….they’re big tapioca balls that are cooked up and stored in a simple sugar solution!
There are many different variations and ways to serve boba, which makes this drink so fun. Fruits, powdered flavorings added with ice are one variation to make a slushy version of boba. So far I’ve tried two types; tea boba, and mango slushy using a flavored powdered. I ordered all my supplies from Nuts Online , even the cool straws!!
Here are before, during and after pictures of the cooked pearls. I followed directions from the Food Coma Blog. The writer has a storefront that sells the drinks, so I knew the cooking directions would be perfect and they were!
- 1 cup of brewed tea (I used green)
- 2 Tablepoons of mik (your choice)
- 1 Tablespoon simple sugar (or sweetener of your choice)
Adjust the recipe to your personal taste. You may prefer more milk. I like it with just a splash.
Poured it all ingredients in a shaker and mix it up. Add boba to the bottom of the glass, then poured the mixture on top.
My homemade seal is Glad’s Press ‘n Seal wrap.
Mango Slushy Boba
- 1 cup of ice
- 5 oz of water
- 3 Tablespoons Mango Powder Tea Mix
Blend ingredients, put boba at the bottom of the glass and drink up!
I usually buy a couple of small pumpkins during the holidays which I put around the house as decorations. They just sit near my fireplace and table cuddled next to each other looking cute, until they get booted for Christmas decorations. A few days before starting to prepare Thanksgiving dishes this year, I saw an ad for a Thanksgiving floral centerpiece using a ceramic pumpkin as a vase. Tada! My little pumpkins had a new purpose!
Here’s what you’ll need:
- small or mini pumpkins
- floral foam (I bought the block size)
- sharp knife
- scissors to cut flowers
Soak your floral foam in water for about 20-30 minutes. Make sure you buy the kind that will absorb water if you plan on using fresh flowers. I mistakingly bought the wrong type! Clean out your pumpkins by cutting the tops off and gutting all the seeds out. My little guys were tough skinned, so it took some muscle to cut. Next, Put your foam in the pumpkin and cut to fit.
Next, pick your flowers. Some of mine came from potted plants from my yard, and I also bought some from my local farmer’s market.
One by one, clip a flower and gently push into the floral foam. Add some greenery if you like. I replaced my pumpkin’s little head back onto the pumpkin by attaching it with a couple of bamboo skewers. The sharp side went into the top and the flat side was secured into the foam.
And there you are! Pumpkins repurposed! I brought one to my mom, the host of our Thanksgiving dinner, a mini one to a friend who’s birthday was was a day before Thanksgiving, and another went to my daughter’s boyfriend’s family. The rest are on my table!