It Inspired Me

Been on a use it up phase. Today’s item, Knox gelatin. This one is different but it’s actually good. 2 cups hot coffee 1 14 oz. can sweetened condensed milk 3 envelopes gelatin 1 Tbsp. vanilla extract whipped cream garnish, optionalPlace 1/2 cup of ice water into a small bowl. Sprinkle the gelatin powder into the water. Wait 10 minutes for it to bloom. Stir the gelatin mixture and vanilla into the hot coffee until completely dissolved. Stir the sweetened condensed milk into the coffee mixture. Pour into individual serving cups or molds. Cover with plastic wrap. Refrigerate until firm (at least 3 hours).

  2 Cups All Purpose Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Nutmeg 1/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup Pumpkin Puree 2 Large Eggs 4 Tablespoons Butter Melted 1 1/2 Cups Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix. Set the batter aside for 5 minutes. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle. Cook each pancake for approximately 4 minutes per side. Serve pancakes with butter, syrup, whipped cream, nuts or any other ...

  1 cup old-fashioned oats 2/3 cup toasted shredded coconut (sweetened or unsweetened) 1/2 cup creamy peanut butter 1/2 cup ground flaxseed 1/2 cup semisweet chocolate chips (or vegan chocolate chips) 1/3 cup honey 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract Stir everything together. Stir all ingredients together in a large mixing bowl until thoroughly combined. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.) Roll into balls. Roll into mixture into 1-inch balls. Serve. Then enjoy immediately! Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

  Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients!  Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg! 2   Cups   All Purpose Flour 3   Teaspoons   Baking Powder 1   Teaspoon   Salt 1 1/2   Teaspoons   Ground Cinnamon 1/2   Teaspoon   Ground Ginger 1/2   Teaspoon   Ground Nutmeg 1/4   Cup   Brown Sugar 1/4   Cup   Granulated Sugar 1   Teaspoon   Vanilla Extract 1   Cup   Pumpkin Puree 2   Large Eggs 4   Tablespoons   Butter   Melted 1 1/2   Cups   Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to...

This is a sweetener for your coffee  recipe is from Starbucks website   Combine all ingredients in a saucepan and bring to a boil.  Stir until sugar is dissolved—approximately 3 minutes. .  Remove from heat and let cool for 20–30 minutes. Store in refrigerator for up to 2 weeks.

Slightly chewy, peanut buttery, oaty, chocolatey perfection - no bake chocolate cookies are the easiest way to a BIG yum.  Prep Time 10 minutes   mins Total Time 10 minutes   mins Ingredients 2   cups   sugar 1/3   cup   cocoa powder 1/2   cup   milk 1/4   cup   butter 1/2   cup   peanut butter 1   tsp   vanilla 2   cups   quick oats Instructions Combine the sugar, cocoa powder, milk and butter in a sauce pan over medium high heat. Bring to a boil. Boil for 1 minute and then remove from heat. Stir in the peanut butter and vanilla until completely combined. Stir in the quick oats. Let it sit for a minute or two until it has thickened a little bit.  Once thickened, scoop the cookies onto parchment or wax paper. Cool completely before serving.