7 Recipes That Use Coffee Creamer to Prepare Decadent Dishes

Creamer isn’t just for sweetening your morning cup of coffee. It can be used to add fantastic flavor to waffles, pancakes, cookies, muffins, cakes, and brownies, transforming breakfast and dessert into an exquisite experience. French vanilla, caramel, and Irish cream are just a few of the flavors you can use to add a subtle sweetness to your dishes, giving them a unique flavor that is guaranteed to tempt your tastebuds. Ready to put your coffee creamer to good use? We’ve compiled 7 recipes that use rich and creamy coffee sweeteners to create unbelievably delightful dishes.

Source: iStock

1. Sweet Cream Vanilla Coffee Cake

This Averie Cooks recipe calls for a scintillating secret ingredient that takes this cake’s flavor to the next level. The coffee cake contains sweet Italian biscotti creamer, which gives the dish an amazing almond taste. If you’re unable to find the sweet Italian creamer, you can substitute it with French vanilla.

Ingredients:

Cake

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • Pinch of salt, optional, to taste
  • 1 large egg
  • ½ cup Baileys Sweet Italian Biscotti coffee creamer (or French vanilla)
  • ⅓ cup vanilla Greek yogurt (or plain Greek yogurt or sour cream)
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon vanilla extract

Glaze

  • 2 tablespoons Baileys Sweet Italian Biscotti coffee creamer (or French vanilla)
  • About 1½ cups confectioners’ sugar

Directions: Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside. In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

Watch your cake, and always bake until done. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, make the glaze. To make the glaze, add the creamer to a small bowl, and slowly add the confectioners’ sugar. Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep in an airtight container at room temperature for up to 5 days.

Source: iStock

2. Heath Latte Muffins

Coffee, creamer, and Heath toffee bits create magnificent muffins that are guaranteed to get your mornings off to a great start. If you’re making this BruCrew Life recipe for your kids, you can substitute milk in place of the coffee. It yields 15 muffins.

Ingredients:

  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅔ cup Heath liquid coffee creamer (you can also use vanilla or caramel-flavored creamer)
  • ⅔ cup strong brewed coffee, cooled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2½ cups flour
  • ¾ cup Heath toffee bits (chocolate covered bits)

Directions: In a large mixing bowl, beat the butter, sugars, and vanilla until creamy. Add the egg and cream again. Sift together the baking powder, baking soda, salt, and flour. Stir together the coffee and creamer. Alternately add the flour and coffee mixture to the creamed butter until everything is incorporated. Do not over-mix. Divide the batter into 15 lined muffin cups. Bake at 400 degrees Fahrenheit for 20 minutes. Let cool in the pan for 2 minutes until removing to a wire rack to cool completely. Store in a sealed container on the counter for 4 to 5 days.

Source: iStock

3. Easy Cinnamon-Vanilla Pancakes

You’ll love waking up to a satisfying stack of Coffee-Mate’s cinnamon vanilla-flavored pancakes. The recipe yields 14 servings.

Ingredients:

  • 2 cups all-purpose baking mix
  • 1 cup cinnamon vanilla crème coffee creamer
  • ½ cup 100 percent pure pumpkin (canned)
  • 2 large eggs
  • Maple syrup

Directions: Combine baking mix, creamer, pumpkin, and eggs in large bowl; stir until blended. Grease griddle or large, nonstick skillet. Heat over medium-high heat. Pour about ¼ cup pancake batter onto hot griddle for each pancake; cook for 2 to 3 minutes on each side or until golden. Repeat with remaining batter. Serve with syrup.

Source: iStock

4. Irish Cream Brownies

Feel free to switch up the flavor of this Land O Lakes recipe by using French vanilla, coconut cream, vanilla chai spice, or hazelnut creamer instead of Irish cream. It yields 16 brownies.

Ingredients:

Brownie

  • 6 tablespoons butter
  • ⅔ cup sugar
  • ⅓ cup unsweetened cocoa
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup all-purpose flour
  • ½ cup liquid Irish cream coffee creamer

Frosting

  • 1½ cups powdered sugar
  • 1 tablespoon butter, softened
  • 3 tablespoons liquid Irish cream coffee creamer
  • Coarse grain green decorator sugar

Directions: Heat oven to 350 degrees Fahrenheit. Melt 6 tablespoons butter in 2-quart saucepan over low heat. Remove from heat; stir in sugar and cocoa. Add egg and vanilla; mix well. Add baking powder and baking soda; mix well. Alternately add flour and ½ cup coffee creamer, mixing well after each addition. Spread batter into greased 9-inch square baking pan. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Combine all frosting ingredients in medium bowl except decorator sugar; mix until smooth. Spread over cooled brownies. Sprinkle with decorator sugar. Cut into bars.

Source: iStock

5. Chocolate Chip Cookie Dough Milkshakes

Eclectic Recipes via Yummly delivers a milkshake that tastes like a gooey, chocolate-filled cookie. The best part? This unbelievably simple shake only requires 5 ingredients and takes just a few minutes to prepare.

Ingredients:

  • 1½ cups chocolate chip cookie dough ice cream
  • 1 cup milk
  • 2 tablespoons Cold Stone Creamery Hot for Cookie coffee creamer
  • Whipped topping, for garnish
  • Chocolate chips, for garnish

Directions: Combine ice cream, milk, and creamer in blender. Blend on high until well combined. Pour milkshake into serving glass and garnish with whipped topping and chocolate chips.

Source: iStock

6. Fluffy French Vanilla Waffles

French vanilla creamer adds sweetness, flavor, and fluffiness to your marvelous morning waffles. It’s Gravy Baby’s recipe yields 4 servings.

Ingredients:

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 cup milk
  • ¾ cup French vanilla liquid creamer
  • ½ cup vegetable oil
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt

Directions: Preheat waffle iron. Beat eggs until fluffy. Beat in all remaining ingredients until smooth. Spray waffle iron with non-stick spray. Pour mix onto waffle iron and cook until golden brown.

Source: iStock

7. Amaretto Coffee Creamer No-Bake Cookies

These easy-to-make cookies are bursting with an amazing almond flavor thanks to the amaretto coffee creamer. To prepare Crazy for Crust’s cookie recipe, combine butter, sugar, creamer, vanilla, almond extract, almonds, and quick-cook oatmeal, and you’ll have a delicious dessert in no time.

Ingredients:

  • ½ cup (1 stick) butter
  • 2 cups sugar
  • ⅔ cup amaretto coffee creamer
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ cup sliced almonds
  • 3 cups quick cooking oats
  • ¼ cup sprinkles, optional

Directions: Line two cookie sheets with parchment paper. Melt butter in a medium-size saucepan over medium heat. Add sugar and creamer, stir, and cook until it just begins to bubble. Boil for 1 minute. Add extracts, almonds, and oats, and cook for 1 more minute. Remove from heat and stir in sprinkles. Use two spoons to scoop mounds of the oat mixture onto the cookie sheet. Let sit until they completely cool. Store in an airtight container.

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