Leaner Creamer

Ingredients:

1. 1/2 cup milk
2. 3 to 4 tablespoons cinnamon flavored syrup
3. 1 teaspoon Leaner Creamer
4. 1/4 cup hot, fresh strong brewed French roast coffee 
5. Whipped cream
6. caramel syrup, for garnish
7. Ground cinnamon, for garnish

• 4 cups prepared hot cocoa with 1% milk
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon Leaner Creamer Indulgent Mocha
• 4 cinnamon sticks

• 1 tablespoon brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon Leaner Creamer
• 1 tablespoon Kahlua, or cognac
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup 1% milk

Made by: Coffee and Quinoa

Ingredients:

• Eight bananas
• One fourth of a cup of coconut oil
• Six tablespoons of honey
• One fourth teaspoon of salt
• One fourth teaspoon of vanilla extract
• One third of a cup of room temperature coffee
• Two tablespoons of Leaner Creamer
• Blender or food processor

Directions:
Preheat oven to 375 degrees. Line bananas on cooking sheet, mix with coconut oil and honey. Roast for thirty minutes.
Pour the two tablespoons of Leaner Creamer into the coffee, mix thoroughly.
Blend banana mixture, add sea salt and vanilla into mixture.
Spread into your choice of container, cover, and freeze until solid. Best results will occur if you freeze overnight.
Enjoy!

Ingredients:

• Two cups of your choice lactose free milk
• Two tablespoons of light brown sugar, you may substitute dark brown sugar if you want a stronger flavor.
• Half of a teaspoon of vanilla extract
• One cup of strong coffee
• Three tablespoons of Leaner Creamer mixture

Directions:
Mix together the Leaner Creamer into the cup of coffee. Let sit until it reaches room temperature.
Mix lactose free milk, one tablespoon of brown sugar, vanilla, and cinnamon.
Pour mixture into popsicle molds.
Mix in one tablespoon of brown sugar into coffee mixture, until evenly incorporated.
Pour coffee over milk mixture.
Place popsicles in freezer for forty five to sixty minutes, then place a popsicle stick into each popsicle mold. Freeze until solid, best results are to freeze overnight.
Enjoy!

Ingredients:

• Three fourths of a cup of organic flour (gluten free may be substituted)
• One fourth of a cup of unsweetened cocoa powder
• Half of a teaspoon of baking powder
• Half of a teaspoon of cornstarch
• One eighth of a teaspoon of corn starch
• Two tablespoons of organic unsalted butter
• Two tablespoons of instant coffee granules
• Two teaspoons of Leaner Creamer mixture
• One large egg, at room temperature
• One teaspoon of vanilla extract
• Half of a cup of light brown sugar
• Two tablespoons of regular chocolate chips
• One tablespoon of miniature chocolate chips

Directions:
Preheat oven to 350, line baking pan with parchment paper.
Mix together chocolate and Leaner Creamer mixture until evenly mixed.
In medium bowl, mix flour, cocoa, baking powder, corn starch, and salt.
In another bowl, stir together butter and coffee mixture until halfway dissolved. Then, mix in egg and vanilla, until it all becomes dissolved. The instant coffee does take some time to dissolve, you can use utensil to move the mixture back and forth to hasten the dissolving process. There may be a few granules that remain, if this occurs, simply discard the remaining granules.
Stir in brown sugar into butter mixture, make sure side clumps are incorporated. Add in flour mixture when this step is completed, stir until incorporated.
Fold in chocolate chips when flour mixture is incorporated.
Using a scooper, drop cookie dough onto baking sheets. If you would like, add chocolate chips at the top of each scoop.
Bake for nine to eleven minutes, and then cool on pan for ten minutes. After ten minutes is up, transfer onto wire rack. Enjoy!

Ingredients:

• One cup of softened room temperature butter
• One and one fourth cups of granulated sugar
• Two organic eggs
• One third of a cup of Coffee
• Three teaspoons of Leaner Creamer
• One teaspoon of organic vanilla
• One teaspoon of salt
• Two cups of organic flour (gluten free flour may be substituted)
• Half of a teaspoon of baking powder
• Half of a teaspoon of cinnamon
• A Mixer

Instructions:
In the stand/handheld mixing bowl, mix together butter and sugar. Wait till it gets to a fluffy texture, then stop mixing.
Mix Leaner Creamer mixture into room temperature coffee.
In another smaller bowl, combine eggs, vanilla, coffee, and Leaner Creamer until evenly incorporated.
In separate bowl, combine dry ingredients, flour, baking powder, cinnamon and salt.
Slowly add egg mixture to butter mixture until it is evenly combined, be careful not to over beat this mixture.
Chill dough for at least one hour, you may save this dough for later usage. For best results, chill overnight.
Preheat oven to 350 degrees when ready to bake.
Roll out dough on floured counter to about a half inch thick. Then, using a circular cookie cutter, cut out circles, line on baking sheet.
Bake for nine minutes, or until golden brown.Enjoy!

Ingredients:
Cupcakes:

• Half of a cup of butter, room temperature
• Two thirds of a cup of granulated sugar
• Three large eggs
• Two tablespoons of vanilla extract
• One and a half cups of organic flour ( can use gluten free flour)
• One and a half teaspoons of baking powder
• One fourth of a teaspoon of salt
• One fourth of a cup of strong chilled coffee
• TwoThree tablespoons of Leaner Creamer (diluted)
• Frosting:
• Eight ounces of softened cream cheese (can use dairy free cream cheese for a lactose free option)
• Half of a cup of softened butter
• Three cups of sifted powdered sugar
• One third of a cup of room temperature coffee
• One teaspoon of vanilla extract

Instructions:
Preheat oven to 350 degrees.
Use a handheld or stand mixer to mix together butter and sugar until you obtain a fluffy texture, do not stop until you get fluffy texture.
Once the texture is fluffy, mix in all eggs, and vanilla.
In separate bowl, sift together flour, baking powder, and salt.
Mix together coffee and Leaner Creamer mixture. With mixer on low speed, add in one third of the flour mixture, one eighth cup of coffee mixture, another 1/3 of flour mixture. Repeat the steps until you run out of both mixtures.
Do not over mix, or it will be runny. Mix until all ingredients are evenly combined.
Fill cupcake liners, recommended two third of the way.
Bake for 20 minutes.
Allow to cool
For the frosting, combine all ingredients except for powdered sugar in large bowl. Then once evenly incorporated, mix in powdered sugar.
Frost. Enjoy!

Ingredients:
Scones:

• Two cups of organic flour (gluten free flour may be substituted)
• One fourth of a cup of organic sugar
• One tablespoon of baking powder
• One fourth of a tablespoon of baking powder
• Six tablespoons of organic cold butter
• One third of a cup of lactose free milk
• One fourth of a cup of fresh lemon juice
• One tablespoon of lemon zest
• One cup of fresh blueberries
• One third of a cup of room temperature coffee
• Two tablespoons of Leaner Creamer (diluted)

Glaze:

• Half of a cup of powdered sugar
• One tablespoon of lemon juice
• A pinch of lemon zest

Directions:
Preheat oven to 400 Degrees
Combine flour, sugar, baking powder, and salt in a medium sized bowl. Cut butter, and crumble into dry ingredients. Do this until the mixture is crumbly.
Stir in milk, coffee, lemon zest, and lemon juice, until moistened.
Fold blueberries into mixture
Mold batter into one inch thick circle, lightly flour counter so batter doesn't stick.
Cut into eight equal pieces, optional step: brush top of scones with melted butter for golden crust.
Bake for seventeen minutes, till golden brown, Cool until scones are room temperature.
For Glaze, combine ingredients. If the consistency is too thick, add lemon juice!
Enjoy!