The 4 dollar Cinnamon Dolce Latte you got today at the Bux might not be something you though twice about, but may be burning a gaping hole in your wallet. It may be part of your commute; a way to pep you up for the day ahead or justify sitting in traffic for over an hour. Either way, 4 dollars every day or even every week adds up quick. I’m here to tell you that you don’t need to keep hitting up the drive-thru. In the time it takes to brew a pot of coffee, you can make your own fantastic flavoured lattes.
Here’s my variation of the Cinnamon Dolce Latte from Starbucks
My 50 Cent Vanilla Cinnamon Latte (Makes 3 lattes)
6 Tbsp ground coffee (approx. $0.88)
1 and a half cups milk (approx. $0.37)
1 tsp vanilla extract (approx. $0.05)
1 tsp ground cinnamon (approx. $0.12)
+ 3 pinches of ground cinnamon to garnish
Sugar to taste (optional)
Brew coffee with vanilla extract and 1 tsp cinnamon. In a small sauce pan, heat milk on high heat while stirring constantly. You know that it’s almost done when the milk is steaming foams upwards – remove from heat. Pour coffee into 3 mugs and add milk. Garnish with ground cinnamon on top and enjoy.
Smoothies make for an amazing breakfast; they are cheap, quick way to down the nutrients you need to start your day off right. I will show you how to make them even simpler: just add water, juice, or milk, a little bit of yogurt, and blend.
(First Smoothie Package)
(I only had 6 frozen bananas, so unfortunately I only made 6 packages)
Ingredients per package:
1/2 cup Frozen Berries
1 Frozen Banana; peeled, in chunks
1/4 tsp Cinnamon
2 tbsp Oats
3 Ice Cubes (Optional)
Measure all ingredients and put them in a Ziploc sandwich bag, when ready to make add some water, juice, or milk and a couple tablespoons of yogurt (optional). Hint: To peel the frozen banana, partially thaw (about 5 minutes), cut both ends and then lengthwise, peel as usual.
A recipe to bring you back down to base. This hearty, delicious, and rich macaroni and cheese recipe will have your family coming for seconds and thirds. Those with lactose intolerance beware.
(Most of the ingredients – minus cheese which my fiance is working on in the background)
(“I need to take a picture of the cheese!” “Why??” “For the blog!!!”)
(Melting of the butter)
(Added the milk)
(Flour and the cheese + macaroni boiling in the background)
(I didn’t have a large casserole dish so I used two smaller ones)
(Fresh out of the oven)
4 cups shredded cheese
3 cups macaroni
3 cups milk, warmed (2 minutes in microwave usually does it, alternatively just heat in separate sauce pan)
1 tsp salt
1/2 cup butter (1 stick)
1/2 cup flour
1 packet of original shake&bake or breadcrumbs+paprika
Preheat oven to 400F
In a medium pot, bring water to a boil and stir in salt and macaroni. Shred cheese (or if you’re like me, tell your fiance to shred the cheese). In a medium sauce pan, melt butter and then add milk. Slowly incorporate flour and cheese, stirring constantly. Once smooth and thick, remove from heat and set aside. Drain and rinse macaroni and pour into a large casserole dish, pour the cheese sauce over the noodles and mix well. If it looks soupy, don’t worry, it’ll evaporate while it’s baking. Pour packet of shake and bake evenly over the macaroni and cheese. Bake for 25-30 minutes uncovered.