November 26, 2013

Katie's Kitchen: Pumpkin Spice Coffee Creamer

Today is one of those much needed days.
A day where I am at peace. 

I have been very busy lately. So busy that nothing else around the house has really gotten done.
And if you know me, you know how I cannot stand stuff sitting around.
The simple look of misplaced items or unorganized clutter stresses me out. 

So you understand how I either need to ugly cry and let it go or suck it up and persevere.

I have decided to go with the latter. And I am going to take my time. I am finally going to take the few minutes to do those items that have been pushed down on the to-do list. (Like unpack the boxes in the back room which I have been dreading since the day we moved in...)

And then I am going to do whatever I want! 
Like wrap Christmas presents!
(Oh yeah. That's right. I am already finished Christmas shopping!)

This recipe is adapted from Shugary Sweets.

  • 1 1/2 cup heavy cream, divided
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 cup pure pumpkin
  • 1 can (14oz) sweetened condensed milk
  1. In a medium saucepan, whisk together 1/2 cup heavy cream, cinnamon, allspice and pumpkin puree. Simmer over low for about 15-20 minutes. Remove from heat and cool completely.
  2. Once cooled, whisk in the remaining heavy cream and sweetened condensed milk. Pour into jar. Keep for up to one week in the refrigerator.
  3. SHAKE WELL before using

Love, Katie