Caramel Blended Iced Coffee

I loved a certain coffee chain’s blended iced caramel coffee beverage, but with going dairy free & the cost, I knew I needed to re-create a similar beverage.  When I found Avenue Sweets caramel sauce on Amazon, I knew this was the recipe for the delicious caramel.   It took 2 tries, but I’m very happy with this delicious iced beverage & will be making it several times over the hot summer!!

This should make approximately 4 one cup servings.



HOT coffee

Caramel at room temperature (at least 30 minutes before blending)



1 cup strong hot coffee (I used Coffee Beanery‘s English Toffee & Cream*)

1/3 cup Avenue Sweets Dairy Free Sea Salt Caramel Sauce

1 cup non-dairy milk (I used almond because that’s what I had, but any ND milk should work)

3 tablespoons sugar (you could try less if you don’t like it overly sweet)

2 cups ice cubes


Put caramel in a blender (I’ve a Ninja) & pour hot coffee over & blend; scrape down sides & blend again.  Add sugar & blend; add milk & whirl once; finish by blending in the ice until smooth.  Serve & enjoy!


* This would also be great with Coffee Beanery’s Butter Rum, Cafe Caramel Cream or Sea Salt Caramel coffees.  I did check with them & they stated that all of their coffees are dairy free.

(If you get a chance, try their Michigan Cherry or Fiesta Mocha coffees…they are yummy.  If you use creamer, try French Vanilla with the Michigan Cherry! Divine!!!)



Note:  I am only recommending Coffee Beanery coffee as it is my favorite coffee – I receive no compensation to promote them.  I also don’t receive any compensation from Amazon or Avenue Sweets at this time – just sharing their link.


(Yes, I re-used a Starbucks bottle – shared this with my Aunt who also is dairy free – she gave it a thumbs up!)

Do you have a favorite coffee beverage?  Comment & let me know.

Happy Mother’s Day (Breakfast/Brunch)

Today we celebrate our Mothers; in addition, in our family, we are also celebrating my mother’s birthday – it is tomorrow, so we have an extra special Mother’s Birth Day celebration.  This year, with my youngest brother and my sister-in-law in town (they lived out-of-state since they married almost two years ago) it will be the first family celebration with the new family structure.  I’m going to share my menu in just a minute, but the inspiration comes from when our family would visit from out-of-state; my mom would fix what we came to call “Company Breakfast”.  Usually included bacon and/or homemade sausage, “glorified scrambled eggs” (eggs w/cheese, onions, peppers, sausage – sort of like an omelet in ingredients), orange and/or apple juice and pancakes or waffles.  Most of the breakfast items are “special” items that we didn’t have everyday.  Us kids really liked when family visited because we had “Company Breakfast”.

For the special day this year, I am having a “fancy-smanshy” “Company Breakfast”.

Instead of waffles/pancakes, I’m going to attempt crepes with sweetened creamy center and fresh strawberries (glad I live in CA – they are in fully season right now – plump, juicy, delicious!) & chocolate sauce for drizzle.  

For the “glorified eggs”, I’m going to create “Egg Omelet Muffins” – with turkey sausage, asparagus & non-dairy cheese (no meat for my SIL – that’s the great thing about this is that you can custom for each guest).

Beef bacon (or veggie bacon for my SIL)

for beverages I’m going to have apple & orange juice & milk for those who want it (cashew or almond for me!).  I’m also going to have my mom’s two favorite beverages – Martinelli’s sparkling cider (YUM!) & “Pink Ladies” (non-dairy for me & raspberry sherbet for the family – click beverage title for the non-dairy recipe) & we can’t forget to have coffee (non-dairy creamer for me – see here)

Are you drooling yet?  Here are the recipes:

Egg Muffins

(I made for 7 people – approximately 2 “muffins” each)

@14 eggs

1 bunch asparagus, in small dice

2 lbs turkey breakfast sausage, cooked & in small pieces

non-dairy provolone cheese, I used 2 packages, shredded – set aside about 1 cup or so for sprinkling on top

salt (I use pink Himalayan sea salt)


garlic powder

onion powder


(See photos below)

Scramble eggs; add a bit of salt, pepper, garlic powder & onion powder; set aside.  combine asparagus pieces, sausage & shredded cheese & season with salt, pepper, garlic & onion powder.  Place about 1/4 cup or so of sausage mix into a muffin tin (large muffins, not standard muffins).  Slowly, pour eggs over, just until you see the eggs starting to come up the sides of the muffin cups – don’t fill to to top (it will make a huge mess!).  Sprinkle a bit of extra cheese on top of each “muffin”.  Bake in 350* oven until set – about 45-60 minutes.  Serve warm.

These can be cooled complete & frozen for individual servings for a quick breakfast on the go or as a make-ahead for a party – that’s what I did.  Defrost in refrigerator & re-heat in low oven until heated through – 10-15 minutes or so.

To customize – you can change up the meat or eliminate completely; use any vegetable you desire & you can use more than one – I have some in my freezer with tomatoes, sausage & green peppers.  This is such a versatile recipe since you can customize to each person who will be eating these.

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IMG_4280   IMG_4237

IMG_4235   IMG_4238

IMG_4241   IMG_4312

IMG_4310   IMG_4257



(Due to an unforeseen issue, I wasn’t able to make the crepes this weekend – I will make them in the future & share the recipe then – we are having waffles instead) 



How do you celebrate Mother’s Day?  Do you have a special story about your mother?  Comment & let me know.

Heirloom: Spiced Zucchini Bread

This is one of two recipes I received from my mom; she got it from a cookbook from our church.  I used the recipe as a base for my Sweet Cherry Bread I shared in December.

My mother said one of her aunt’s adds a small can of crushed pineapple, well-drained to her recipe; my mother said it is delicious.  It sounds delicious & I’m hoping to try it soon.  I hope you enjoy this heirloom recipe.



1 ½ c sugar

¼ c butter, + 2 tbsp, soft + ¼ cup butter Crisco

2 eggs/2 flax eggs (2 tbsp g. flax/tbsp water – let sit 10 minutes)

1 ¾ c flour

½ tsp salt

½ tsp baking soda

¼ tsp nutmeg

1 c grated, unpeeled zucchini

½ c chopped nuts

1 tsp vanilla


Preheat oven to 350ºF.  Grease pan.


Cream sugar and butter.  Beat in eggs.

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Combine flour, salt, baking soda and nutmeg.  Stir half of flour into butter.


Add zucchini.

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Add remaining dry ingredients and blend well.

Stir in nuts & vanilla.

Pour into pan.

Bake 50-60 minutes.

Run a knife around the edges of the pan loosening the bread, however, allow to cool in pan at a minimum of 10 minutes – 15 to 20 minutes is better.

(This is what happens when you take the bread out too soon…  IMG_3740  )

Remove from pan.  Cool completely, slice & enjoy.

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National Banana Bread Day – Feb. 23

Happy National Banana Bread Day – February 23 & my grandfather’s birthday.  He would have been 96 years old today.

I made my bread peanut butter banana, but you could omit the peanut butter if you choose.


2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter flavored Crisco or Earth Balance or your choice of non dairy “butter”

3/4 cup brown sugar

1 cup egg whites

3 ripe bananas

1/2 cup peanut butter (or choice of nut butter)


Preheat oven to 350*F; lightly grease a 9 inch x 5 inch loaf pan*.


Combine flour, baking soda and salt; set aside.  Cream butter and sugar; add in eggs, peanut butter and bananas until well blended; combine with flour mixture; stir just until moistened.

Pour batter into prepared pan.  Bake in oven for 60-65 minutes or until a knife or toothpick, inserted in center, comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.



  1.  you could mash the bananas – I just cut into about 1 inch pieces & they worked well – just make sure they are ripe & soft.
  2. * I baked my bread in my crock pot – on high for 4 hours.  It was a bit burn on the outside, so I’d suggest, if trying it this way, start checking at 3 hours & every 15-20 minutes thereafter until a knife or toothpick inserted in the center comes out clean.  Immediately remove insert from the crock pot & cool 15-20 minutes; remove bread & cool completely on wire rack.
  3. this can be frozen to be used at a later time; just defrost a few hours to overnight before using.
  4. great with coffee or tea (or hot chocolate, apple cider, etc)




pictures to follow.

Coffee Creamer

Coffee with Creamer
Coffee with Creamer

Original recipe here

1 can coconut milk (full fat)**

2 cup coconut milk (from carton)

1/4 – 1/2 cup sugar, to taste (I prefer a bit sweeter, so I add closer to the 1/2 cup)

3 tbsp extract(s) (originally vanilla) – I use 1 tbsp imitation caramel, 1 tbps imitation butter & 1 tbsp imitation rum for a sweet dessert style cup…delicious carmel butter rum!! ~ use your imagination & enjoy trying new flavors.

Serving side is 2 tablespoons

Combine coconut milk & sugar; blend until well mixed & sugar has dissolved; add in extracts (I occasionally add about 1 tsp vanilla to the butterrum caramel extracts I use, for a deeper flavor) & mix until well blended.

This freezes well & will last at least a month in the freezer.

To serve, I re-heat the creamer on the stove in a pan while the coffee is brewing – only because the coffee will stay hotter longer ~ it’s not a necessary step.

Coffee with Creamer
Coffee with Creamer

My recommended coffee brand is Coffee Beanery ~ if you are trying the “butterrum caramel” extracts above, I specifically recommend their “English Toffee” flavor…

Coffee Beanery
Coffee Beanery

[**I don’t recommend Thai Kitchen brand coconut milk, but only because it separates too much].