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Why Did I Spend $7 on a Coffee?

July 10, 2022 by Laura 6 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

This, my Why Did I Spend $7 on a Coffee? post, is the intriguing sequel to my previous Why Did I Spend $8 on a Watermelon? post. I bet you wonder what’s next in this series. (Spoiler: Why Did I Take a Nap?)

I did not, in fact, take a nap. That is why I needed coffee. Mmm-hmm.

Why Did I Spend $7 on a Coffee?

I’m here today to make some observations after recently buying an $8 watermelon and a coffee from Starbucks. But first, let’s talk about gas. That sounds fun, doesn’t it?

People are freaking out about the price of gas, basically making Facebook not fun anymore. I want to see pictures of your kids, not a picture of how much it cost to fill your tank this morning. By the way, ever filled the tank of a Ford Transit? That’s what we drive now to accommodate our entire tribe. I could take a picture next time I fill up, but wouldn’t you rather see this?

That’s four of our six littles walking into church one Sunday morning. It was the sweetest so I grabbed a picture. Five minutes later, our two-year-old melted down in the foyer and took off her shirt, refusing to let me put it back on. But this picture is sweet, isn’t it?

Back to the coffee.

Online and in-person, I’m hearing all the woes about the price of a gallon of gas, a gallon of milk, and a bag full of groceries. Indeed, inflation is real and we are all feeling the sting right now.

Meanwhile, for the past several years, people have been – without question – lining up at coffee shop drive-thrus as if paying $4 or $5 or more for one cup of coffee wasn’t strange, scary, or painful. Some do it daily, and now it’s an unquestionable part of their normal routine. I’m not criticizing as we are all allowed to enjoy our fun and our splurges!

But why aren’t people complaining about the cost of a coffee? Isn’t its cost outrageous too?

Recently I had a glorious day to myself in which I left all the littles in the care of friends, my husband, and our older sons. I ate a meal at a restaurant (all by myself), shopped at fun stores (all by myself), and went to a coffee shop (all by myself). It was quiet and wonderful and needed. I had been blessed with a gift card for the coffee shop (thanks, Mara!) so I walked up and ordered a large blended iced coffee with cream. I think the gal might have misunderstood some of my request (because most people add syrups and such so me asking for just cream always throws workers off a bit). “That’ll be $7.04 please.”

I didn’t argue and my gift card covered it, and I was super thankful for the amazing treat. But $7 for coffee with ice and cream? As I sipped its deliciousness, I mentally made a list of everything else I could buy with $7 because I’m so fun and practical like that.

A package of chicken. Two bags of apples. Three pounds of strawberries. Many pounds of rice. Three loaves of bread. I’ll stop (except for in my head – five pounds of mandarins, two pounds of hamburger, a big bag of frozen fruit…).

I think we are a funny people

I have inconsistencies too – some things I feel passionate about that completely contradict something else that I don’t even give a thought to. But it might be worth us all recognizing that there are things we spend too much money on while we complain about the cost of necessities like gas and groceries. Just something to think about.

Why did I write this post? I have no idea. My coffee cost seven bucks. It blew my mind because I can make an entire pot of high-quality coffee at home for about $1.00. :)  I couldn’t let it go. And now here we are.

Thanks for listening. I’m sorry I’m weird.

Coffee at home

Enjoy your coffee however you like it!!

Maybe you have the special coffee-shop coffees that you enjoy on the regular. Perhaps you have another non-guilty pleasure. I most certainly enjoy an occasional coffee from a shop as a splurge and treat every once in a while.

Here’s how we make our coffee at home, in all kinds of delicious ways. I calculate that each big mugful costs about $0.35, and that’s a price I can get behind! :)

Which of these cost me $7.00?? Ok, Laura. You can stop now.

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How to Make Your Own Pumpkin Spice

September 28, 2017 by Laura 10 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I read and hear the debates every year at this time: Pumpkin Spice Coffee, or no?

Pumpkin Spice MIx

I promise to love you no matter your preference in this matter, but I have to admit that when it comes to Pumpkin Spice in my coffee: I heartily vote no!

Not that I’ve actually ever tried it. I’m sorry. I’m a coffee-with-cream girl and I’ve already made up my mind about Pumpkin Spice Lattes before I’ve tried a sip. Can I pretend to be a 5-year old and say, “I don’t like that” even though I’ve never actually tried it?

I’ll try all the new vegetables put in front of me. I’ll give most foods a fair chance. But when it comes to my beloved coffee combined with the fun, seasonal pumpkin spice, that is where I must draw the line.

I do love eating a pumpkin spice treat with my coffee. But to stir the pumpkin spice directly into my coffee, on purpose, with a spoon? Now why would I want to go and ruin my morning like that? Why?

I’d love to hear how all of you feel about the infamous Pumpkin Spice Lattes. It’s possible that some of you love them so much that you are convinced that they were served at The First Thanksgiving. With a dollop of cool whip. And topped with a candy corn.

I can’t even.

DIY Pumpkin Spice Mix

Now the cinnamon-nutmeg-clove pumpkin spice combination itself – this is the essence of fall. When making a pumpkin treat of any kind, I have always pulled out the variety of spices needed and added them each separately. But in the name of simplicity, this year I decided to shake together my own little jar of Pumpkin Spice perfection.

This year as I make all of our fun pumpkin muffins, pies, pancakes, and cookies, I’ll save myself a bit of time and effort and get out my cute jar of Pumpkin Spice.

Think of all the precious seconds I’ll save because of this new jar of Pumpkin Spice I have finally added to my kitchen. Thanks to this, I’ll actually have time to tie my shoes before running out the door.

Homemade Pumpkin Spice

How to Make Your Own Pumpkin Spice
 
Save Print
Author: Laura
Serves: ½ cup
Ingredients
  • ¼ cup ground cinnamon
  • 2 Tablespoons ground ginger
  • 1 Tablespoon ground cloves
  • 2 Tablespoons ground nutmeg
  • 1 Tablespoon ground allspice
Instructions
  1. Mix all ingredients and store the spice blend in an airtight container.
3.4.3177

Quick and Easy Pumpkin Spice Mix

What to Make with Pumpkin Spice

From now on, I’ll sub my Pumpkin Spice in all my Pumpkin Recipes!

12 Pumpkin Recipes

 

Here are some of our featured Pumpkin Recipes!

  • Pumpkin Chocolate Chip Bread
  • Pumpkin Chocolate Chip Muffins
  • Pumpkin Donuts
  • Warm Pumpkin Custard
  • Simple Pumpkin Pancakes
  • Pumpkin Chocolate Chip Cake
  • Pumpkin Pecan Pie Squares
  • Pumpkin Pie
  • Pumpkin Breakfast Cake
  • Pumpkin Cheesecake
  • Pumpkin Pie Bars
  • Pumpkin Cream Cheese Muffins

Be on the lookout this fall for several new recipes we can use with Pumpkin Spice. I’ve been experimenting and to be sure, my house smells wonderfully pumpkin spicy all the time right now!

If you’d like to shake some Pumpkin Spice into your coffee, please go right ahead. I’ll even sit with you while you drink it. We can still be friends.

Do tell. Are you a Pumpkin Spice Latte lover?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Low Sugar Lemon Loaf ~ a knock off of a Starbucks knock off

May 19, 2015 by Laura 8 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Ever had the Starbucks Lemon Loaf? Me neither. But I’ve seen it in their display case and it looks divine.

Recently I came across a recipe knock-off for the famous loaf. Therefore, I decided to make a knock-off of the knock-off. I’m guessing that by now, this recipe barely even resembles the Starbucks variety – except for the part about it being a loaf and being lemony. But yay for recipe inspiration! My family agrees that this recipe is a keeper.

Pucker up, by the way. This bread packs a wonderful, lemony punch. I don’t recommend that you eat this Lemon Bread with Lemon Water unless you want to make funny faces at your family all through breakfast. Come to think of it – definitely do eat the lemon bread with the lemon water. Take selfies. Report back to me.

Or you could just have this bread with coffee or milk. But that would just be sooooo normal.

Low Sugar Lemon Bread2

Low Sugar Lemon LoafYum

Low Sugar Lemon Loaf ~ a knock off of a Starbucks knock off
 
Save Print
Author: Laura
Ingredients
  • 1½ cups whole wheat pastry flour
  • ⅓ cup sucanat or brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup lemon juice
  • 2 Tablespoons melted butter
  • ½ cup melted coconut oil
  • Lemon Glaze
  • 3 Tablespoons honey
  • ⅓ cup lemon juice
  • 1 teaspoon vanilla extract
  • Stir ingredients together in a small saucepan over low heat until well combined. Pour over warm bread.
Instructions
  1. Stir together dry ingredients.
  2. Add eggs, vanilla, lemon juice, melted butter, and melted coconut oil.
  3. Mix well and pour into a buttered loaf pan.
  4. Bake in a 350° for about 45 minutes or until a toothpick inserted in the middle comes out clean. Poke hot loaf of bread with said toothpick several times, then pour lemon glaze over the top to coat completely.
  5. Allow the loaf to sit in the pan for 10-15 minutes before removing. Cool on a plate.
3.4.3177

Low Sugar Lemon BreadEver tried the Starbucks Lemon Loaf? (P.S. I don’t even like the taste of Starbucks coffee. Is it just me?)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Cream Cheese Pumpkin Muffins

October 29, 2013 by Laura 19 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

The first new healthy make-ahead snack recipe idea I am sharing (to go along with our Getting Ahead Challenge) was inspired by Kristen who left a comment on Facebook last week suggesting I make these muffins for a family game night. I experimented a little, and we loved the result! Cream cheese and pumpkin together in a muffin? Can be made ahead of time? Freezable? Yes, yes, yes. Not to mention, you get to learn to make cream cheese coins. Just when you thought life in the kitchen couldn’t be any more fun…

Cream Cheese Pumpkin Muffins

For those of you who notice fine details, you might realize that this recipe is very similar to my Pumpkin Chocolate Chip Muffin recipe. I simply took out the chocolate and added cream cheese. Why think hard when you already have a great pumpkin muffin recipe, right?

Cream Cheese Pumpkin MuffinsYum

3 cups whole wheat flour (I used freshly ground hard white wheat)
1 cup sucanat
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
4 eggs
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)
8 ounces cream cheese

Before mixing together muffins, place cream cheese in the middle of a large piece of parchment or wax paper. Wrap the paper around the cream cheese and shape it into a long rope. Place it in the freezer while preparing the muffins.

Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon. Add eggs, pumpkin, and melted coconut oil. Mix well and scoop batter into 24 paper-lined muffin tins. Slice cream cheese into 24 “coins.” Slide one into the middle of each muffin. Bake in a 400° oven for about 20 minutes or until muffins are golden brown.

Cream Cheese Pumpkin Muffins
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Laura
Serves: 24 muffins
Ingredients
  • 3 cups whole wheat flour (I used freshly ground hard white wheat)
  • 1 cup sucanat
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups pureed pumpkin (or one 16 ounce can)
  • 1 cup melted coconut oil (or butter)
  • 8 ounces cream cheese
Instructions
  1. Before mixing together muffins, place cream cheese in the middle of a large piece of parchment or wax paper.
  2. Wrap the paper around the cream cheese and shape it into a long rope.
  3. Place it in the freezer while preparing the muffins.
  4. Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon.
  5. Add eggs, pumpkin, and melted coconut oil.
  6. Mix well and scoop batter into 24 paper-lined muffin tins.
  7. Slice cream cheese into 24 "coins."
  8. Slide one into the middle of each muffin.
  9. Bake in a 400° oven for about 20 minutes or until muffins are golden brown.
3.4.3177

These muffins taste great hot out of the oven or cold several days later.

Want a little hint on forming that cream cheese? I found that wrapping it well with parchment paper, then running my hands over and over it easily shaped it into a long rope in just a few seconds. Like this –>

pumpkin_cream_cheese_muffins_3 (1)

I like to refer to this gem of a portrait as “Headless Lady Shapes a Cream Cheese Log.”

 Feel free to sprinkle chopped nuts on top of the muffins before baking. I’m also thinking that adding chocolate chips (like in the original Pumpkin Chocolate Chip Muffin recipe) would taste incredible.

Which do you like better? Chocolate chips or cream cheese…or both?

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