Pumpkin pie spice is one of the quintessential flavors of fall.
Although you can buy containers of this popular spice, it only takes a couple of minutes to whip up your own using ingredients you probably already have on hand.
Use what you need and store the rest in an airtight container for several weeks, if it lasts that long!
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If you can’t get enough of this classic flavor, this recipe combines it with hot coffee, Irish cream, and delicious whipped cream for a cozy and satisfying adults-only treat. Enjoy!
Pumpkin Pie Spice:
- 3 T. cinnamon
- 1 T. ground ginger
- 1 T. ground nutmeg
- 2 t. ground allspice
- 2 t. ground cloves
Homemade Whipped Cream ingredients:*
- 1 pint heavy whipping cream
- 2 T. real maple syrup
- 1 T. pumpkin pie spice
- 16 oz. freshly brewed hot coffee
- 8 oz. Irish Crème
- Additional pumpkin pie spice, for garnish
* substitute pre-made whipped cream, if preferred.
- In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes in texture.
- Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
- Before brewing, sprinkle fresh coffee grounds with pumpkin pie spice and gently shake to evenly combine the mixture. Brew spiced coffee grounds as usual.
- Pour 2 oz. Irish Cream into each cup and top with 4 oz. of freshly brewed coffee.
- Top with whipped cream and sprinkle with additional pumpkin pie spice before serving.
If you love this Pumpkin Spice Irish Coffee Recipe it would be awesome if you shared on Pinterest with the images below!
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What are you making for breakfast on Christmas morning or any morning for that matter?
Will you be making a Casserole?? I want to try a new recipe for my family this year.
They are a great option since you can make it ahead of time and then just stick it in the oven.
After finding these 11 Breakfast Casseroles to Bake for Christmas I am thinking they all sound so delicious the hardest part will be deciding on which one to make!
Check them out for yourself below!!
11 Breakfast Casseroles to Bake for Christmas
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Waffle Egg Casserole
Slow Cooker Sausage, Egg and Cheese Casserole
Roasted Sweet Potato and Turkey Sausage Casserole
Overnight Breakfast Casserole
Herbed Stuffing Breakfast Casserole
Slow Cooker Spicy Egg and Cheese Breakfast Casserole
Crock Pot Breakfast Casserole
Biscuits and Gravy Casserole
Mexican Breakfast Casserole
Green Chili Breakfast Casserole
Country Breakfast Casserole
I think that my family would likely love all of these ideas for Christmas morning breakfast! T
he idea of a crockpot breakfast appeals to me as I can spend more time savoring the moments with the kids instead of cooking!
If you have a favorite breakfast casserole recipe I would love to hear about it!
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This fantastic Strawberry Truffle Recipe is light and satisfying. It’s great for summer and Parties, or any time of the year.
It’s made with sweet yummy pudding and whipped cream, Light angel food cake, and the strawberries, of course.
So let’s make it together. Picture Instructions are directly below.
If you want to skip the lovely picture details just go straight to the bottom for full recipe and instructions. This dessert serves 10 people.
Strawberry Trifle Recipe
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First, Whisk together instant pudding mix and cold milk for 2 minutes.
Fold in cool whip. Place in the refrigerator for 10 minutes to thicken it up a bit.
After it sits in the fridge for a bit place half of angel food cake pieces in the bottom of a trifle bowl.
Then Top the angel food cake with half of the chopped strawberries.
Next, Spoon half of the pudding mixture evenly over the strawberries. Repeat steps 2-4 to make additional layers until you reach the top of the dish.
Decorate the top with the reserved strawberries to make the dessert pretty.
Serve cold! This dish will keep in the refrigerator for a few days.
This is seriously the best, creamiest strawberry trifle you’ll ever make and your family or guests will love it. Full Recipe and instructions below.
1 store-bought angel food cake, cut into bite-size pieces
1 pound strawberries, stems removed, cut into bite-size pieces, reserve a few whole strawberries for decorating the top
1 pkg vanilla instant pudding mix
2 cups cold milk
1 tub cool whip, thawed
- Whisk together instant pudding mix and cold milk for 2 minutes. Fold in cool whip. Place in the refrigerator for 10 minutes to thicken.
- Place half of angel food cake pieces in the bottom of a trifle bowl.
- Top the angel food cake with half of the chopped strawberries.
- Spoon half of the pudding mixture evenly over the strawberries.
- Repeat steps 2-4 to make additional layers
- Decorate the top with reserved strawberries
- Serve cold! This dish will keep in the refrigerator for a few days.
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My boy doesn’t really like Cake but he loves cookies so we decided to make Funfetti cookies this year.
These cookies are soft and pretty with tons of sprinkles and they don’t disappoint. They’re a great alternative to the traditional birthday cake for those who like to do things a little differently.
But it doesn’t have to be someone’s birthday, these cookies can be for any time or any party.
Below are instructions with pictures of each and every step. If you want the full recipe and information without the photos you can scroll to the bottom of the post.
Funfetti Cookies Recipe
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First, get all of your ingredients together. Then preheat the oven to 375-degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Next use a mixer to cream together butter and sugar until light and fluffy, about 2 minutes.
Add the vanilla, almond extract, and egg. Beat well until combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Mix just until combined.
Fold in rainbow sprinkles. Be sure not to overmix or the dough will change color.
Scoop heaping tablespoon-sized balls of dough. Roll into balls. Dip into additional sprinkles if desired. Place about 1 1/2-2 inches apart on a prepared baking sheet.
Bake for about 10-12 minutes, or until the cookies are lightly golden brown around the edges.
Remove cookies from the oven and allow to sit on the baking sheet for an additional 2-5 minutes until set. Transfer to a rack to finish cooling.
Below are the full instructions. Makes about 16 large cookies.
1 stick butter (1/2 cup) softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, but recommended)
1 large egg
1 1/2 cups flour
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rainbow Jimmie sprinkles
Add additional sprinkles to roll cookies in, if desired.
1. Preheat the oven to 375-degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Using a mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Add the vanilla, almond extract, and egg. Beat well until combined.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Mix just until combined.
5. Fold in rainbow sprinkles. Don’t overmix or the dough will change color.
6. Scoop heaping tablespoon-sized balls of dough. Roll into balls. Dip into additional sprinkles if desired. Place about 1 1/2-2 inches apart on a prepared baking sheet.
7. Bake for about 10-12 minutes, or until the cookies are lightly golden brown around the edges.
8. Remove cookies from the oven and allow to sit on the baking sheet for an additional 2-5 minutes until set. Transfer to a rack to finish cooling.
That’s It! I hope you enjoy this super simple, pretty cookie recipe!
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This instant Post Peruvian Chicken soup will be your new favorite recipe.
It’s super quick and easy and it’s gluten and dairy free. It’s a very healthy meal that will help you detox, lose weight ( if eaten several times a week for dinner ) and help keep your immune system strong in the colder months.
It has a rich, bold flavor that will warm you up and satisfy your taste buds.
It doesn’t cost much to make either so you can make it often.
Be sure to repin this recipe on one of your boards to save for later! Use the pretty pin I created below!
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Now let’s get to it!
First Get All Your onions, peppers and garlic together, as well as your chicken broth ( Full Recipe and Instructions At The Bottom ). Prepare to puree them in your blender or food processor.
This lovely soup makes 6 yummy servings by the way and it’s fantastic.
Next, you’ll get your rotisserie and remove the skin. Then put it in your instant pot and pour your puree on top.
To make things super easy, instead of cooking your own chicken, just buy a rotisserie from the grocery store. This really speeds things up.
Prepare your potatoes and add them in and cook for 8 minutes.
Turn your pot onto saute and then add remaining veggies ( peas and carrots ).
Then go back to your blender and add water, lime juice, and cilantro bundle. Blend well.
Pour your mixture while stirring into the soup and add salt and pepper. Stir well and turn off saute mode. Then pour into your soup bowls and serve. ( See Complete instructions below )
Your whole family will love the bold flavor of this warm soup. It’s as good as any soup from the best restaurant. I really hope you enjoy it!
The full recipe is listed below:
Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes
Yield: 6 Bowls
Category: Soup Method: Instant Pot Cuisine: Peruvian
1 poblano pepper; de-seeded and diced
1 white onion; diced
2 tablespoons minced garlic
1 serrano; diced
4 cups chicken stock
1 whole rotisserie chicken; skin removed
10 mini yellow potatoes; quartered
2 cups frozen peas and carrots
1 bundle fresh cilantro leaves
1 lime; juiced
2 teaspoons salt
2 teaspoons pepper
Place diced onion, poblano pepper, serrano pepper, and garlic into the blender. Add two cups chicken broth and puree.
Pour mixture into the instant pot. Shred chicken from rotisserie removing skin and place chicken into the instant pot. Pour in the remaining chicken broth and water.
Quarter potatoes and add to the instant pot. Place lid on the instant pot and set pressure valve to close. Set to high pressure for 8 minutes. Once the instant pot stops counting quick release pressure.
Turn instant pot to saute and add in peas and carrots. Cook for about 3 minutes until carrots are tender.
To the blender add a 1/3 cup water, lime juice, and cilantro bundle. Blend well.
Pour this while stirring into the soup. Add salt and pepper. Stir well and turn off saute mode. Pour into soup bowls and enjoy!
Leave any comments you have below!
I would love it if you would share our recipe with your friends! You can share with the special Pinterest images below or the other buttons at the top or bottom of the post.
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