Forking Up

Do you live in an area of the globe that's chilly during the holidays? Isn't it great to sip a cocktail that warms you from the inside out when there's a chill in the air?

So, I don't live in a place like that anymore. These cocktails still hit the spot. When the AC is on and I'm snuggled up in my PJs, I sip on one of these cocktails and close my eyes and can almost picture snow on the ground.


If you're like me, your liquor cabinet isn't as robust as you might like. However, with Torani syrups, you can amp up your cocktail game in a big way. For the following recipes I used White Chocolate, Blood Orange, Belgian Cookie, and Caramel syrups. I definitely suggest getting a few pumps for easy access. You could even make a cool cocktail station for a party with various flavors lined up.


I portioned these out for single servings, but I imagine they'd be wonderful in three separate crock pots, decorated with holiday flair on your party table! To make a big batch, it's easy enough to adjust. However, be careful with flavorings and spices. Err on the side of not a total 1:1 ratio for larger portions. Add slowly, tasting between additions. For example, if you're making 10 times as much of the Hot White Chocolate, add 2 pumps at a time of White Chocolate Syrup and taste to make sure the flavor isn't too concentrated.



White Hot Chocolate

• 1 cup milk
• 1tbsp heavy cream
• 1 pump (~1 tbsp) Torani White Chocolate syrup
• 1/4 tsp vanilla extract
• 1 oz vanilla vodka

-Heat milk and cream to desired (hot!) temp and stir in the rest of the ingredients. Serve with whipped cream and a dash of nutmeg or cinnamon.


Mulled Wine

• 1 cup sweet red wine
• 1 tsp mulling spices
• 1 pump Torani Blood Orange syrup
• 1/2 oz blackberry brandy

-Mix together the wine and mulling spices. Heat in a small saucepan or in the microwave until hot. Let the wine heat, then let sit for a few minutes to let the flavors blend. Re-heat if needed, and stir in the remaining ingredients.

Caffeinated Cookie

• 1 cup coffee, brewed
• 1 tbsp heavy cream
• 1 half pump Torani Belgian Cookie syrup
• 1 half pump Torani Caramel syrup
• 1 oz whiskey

-Mix all ingredients in a mug and serve while the coffee is still hot.

If you're like me and wait until the last second to do EVERYTHING... then thank goodness for make-at-home gifts. Like peanut brittle. Or any kind of nut brittle! It's classy, tasty, and just about everyone loves it. Plus, despite it being a bit temperamental, it really is a quick and easy treat to put together.

I didn't have any corn syrup on hand, but I found an awesome recipe for peanut brittle without corn syrup, and I didn't even need to dig out my candy thermometer! Score.


Dipped in bittersweet chocolate or put in a Christmas tin, it makes a good last minute gift for just about anyone.

Peanut Brittle, Sans Corn Syrup
(Recipe from Average Betty)

• 3 cups peanuts (or any nut you'd like!)
• 2 cups granulated sugar
• 1 1/2 cups water
• 1/2 teaspoon salt
• 2 tbs butter
• 1 teaspoon vanilla
• 1/4 teaspoon baking soda

What do you do when you...
1. Love Christmas
2. Love getting gifts for friends and family
but
3. Are two thousand miles away from family and therefore need travel-friendly options
and
4. Are pretty broke at the moment?

Our first Austin Christmas back in 2013

Answer: Melt lots of chocolate in the microwave and try to be as careful as possible.

I am a messy, accident-prone cook. I discovered this while living at home with my parents: I can go over the kitchen five times with every cleaner I can think of and I will STILL miss a glaringly huge area that I somehow just didn't see. I decided that I would try to keep my mess as contained as possible and create stovetop-only goodies since I've had more than enough kitchen foibles already, using as little kitchen space as possible for this endeavor.

Enter: white chocolate covered Oreos.

Chocolate dipped Oreos are one of my favorite candy-counter goodies, despite the fact that they are SO easy to make at home. Simply melt chocolate, dip Oreos, top with candy. BOOM. Done.

I amped up the Christmasy-factor here by using HEB* brand Christmas Sandwich Cookies--Oreo-knockoffs with a peppermint flavored, red center--and dipping them in Almond Bark white chocolate AND topping them with crushed candy canes. The result is something that tastes amazing, feels fancy, and costs about $5 total for four packs of five cookies.

*HEB is a grocery store out here that I am in LOVE with. The organic and gluten free selection is vast AND affordable, and if you roam around midday on a weekday you can make yourself a lunch out of the free samples. Plus the in-store coupons are incredible. Definitely my favorite supermarket of all time, maybe only second to my favorite local shop back in MA.

December in Austin: 70 degrees and sunny!

Peppermint Bark Oreos

• 1 Pack Christmas-themed or Peppermint flavored Oreos
• 2 16oz bags white chocolate chips OR 2 packages white chocolate almond bark
• 2 candy canes
• 1/2 tsp peppermint extract (optional)

-Pulverize candy canes in a food processor or use a hammer and a ziplock bag

-Melt white chocolate according to directions (I typically do a minute half power, stir, then 30 second half power increments but this will depend on the brand) gently fold in peppermint extract.

-Dip Oreos and turn until well coated. Place on wax paper in a cookie sheet. Continue for entire pack.

-Before chocolate has set, sprinkle candy cane dust on top of cookies. Place cookie sheet in fridge and let harden for ten minutes.

PS. I also made nut brittle, pistachio bark, puppy chow, and fudge for gifts. Which would you like me to post recipes for?

Peppermint Bark Cookie Puppy Chow

• 5 cups Chex cereal
• 1 cup white chocolate chips, melted
• 6 Oreos, crushed (I used HEB brand peppermint cookie sandwiches, basically peppermint Oreos)
• 3 candy canes, crushed
• 1 cup confectioners sugar

In a large bowl, combine Chex and chocolate. Fold the chocolate in gently, using a little more or less melted chocolate until the cereal is well coated and sticky.

Fold in the Oreos and candy canes. Slowly pour in the sugar, mixing constantly, until cereal is well coated and no longer sticky. You may need more or less sugar.

Turn out onto a lined cookie sheet (with a silpat or wax paper) and let dry, 30 minutes. Break apart any large pieces and store in an airtight bag.