If you enjoy using powdered creamer in your coffee, how about baking with it as well? You can use any brand of coffee creamer to bake these recipes!
Creamy, Cream Cheese Cookies
- ¼ cup margarine
- 1 pack cream cheese (8 oz.)
- 1 egg
- ¼ tsp. vanilla
- 1 box (18.5 oz.) yellow cake mix
- ¾ cup flavored powder coffee creamer (Ex. French Vanilla, Amaretto, Hazelnut, etc.)
Cream butter and cheese.
Add egg and vanilla.
Add cake mix a little at a time until well combined.
Add powdered creamer. Mix.
Chill for 20-30 minutes.
Preheat oven to 375*.
Line 2 cookie sheets with no-stick foil.
Drop by teaspoonfuls onto cookie sheet.
Bake 8-10 minutes.
Cool and remove from sheet.
You can use this recipe with a cookie press to make different shapes. If you add food coloring, you can make special cookies for Christmas or any Holiday!
You can also add about ½ cup of chopped nuts or flaked coconut to the drop cookie version of this recipe.
Creamy Blondies
- 1 cup pecans, chopped
- ½ cup margarine, melted
- ½ cup flavored powdered coffee creamer (you pick the flavor. French Vanilla would work well with this recipe)
- 1 box yellow cake mix
- 3 eggs
- 1 (8 ounce) package of cream cheese, full fat
- 1 (16 ounce) package powdered sugar
Pre-heat oven to 325*.
Line a 13x9 inch, baking dish with no-stick foil.
In a bowl, mix together pecans, powder creamer, margarine, 1 egg and cake mix.
Press mix into the bottom of 13x9 baking dish.
Set aside.
In mixing bowl combine, 2 eggs, cheese and sugar. Beat until smooth.
Pour wet mixture over cake mixture.
Bake for 40 minutes or until set.
Cool.
Remove from pan by lifting out by the foil.
Place on cutting board and cut into squares.
Creamy Cheesecake
Crust:
- 3/4 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 tablespoon lemon juice
- ¾ tablespoon vanilla extract
- 4 eggs
- ¾ flavored, powder coffee creamer (You choose your flavor)
Topping:
- 1 container of cool whip, thawed
- Chocolate syrup
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add powdered creamer.
Add eggs; beat on low speed just until combined.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, coat with cool whip.
Drizzle with chocolate syrup and swirl into cool whip with a toothpick.
Photo taken from yahoo.com.
Related Recipes:
Comments