Thick Dark Chocolate Chestnut Praline Hot Cocoa


Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on http://www.greattastebuds.wordpress.com

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Gingerbread Vanilla Cream Frappe


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This festive family friendly frappe, is a sweet little Christmas treat! Topped with vanilla whipped cream and a gingerbread cookie crunch, this icy treat is sure to warm up your holiday heart!~Amy

Gingerbread Vanilla Cream Frappe

2 cups ice
3/4 cup Torani, Real Cream Plain Frappe
1 tbsp Torani Gingerbread Syrup
1/8 tsp orange zest

*Vanilla Whipped Cream
Gingerbread cookies

Place ice, frappe mix, and syrup, and blend until smooth. Pour into a glass and garnish with whipped cream and crushed cookies.

Makes 1-2 servings

Recipe by Amy Richardson

*recipe found on http://www.greattastebuds.wordpress.com

Monster Mocktails



These spooky sippers are sure to give a sweet little scare to party goers of all ages! ~Amy

Monster Mocktails

~The Cransylvania Twist~

Cranberry Juice

Strawberry SOBe

Red Gatorade

Crushed Ice

Black sugar

Black and white striped Straws

Glasses

Karo syrup

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into black sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and the black sugar from rim will give it a cool effect. Add straw and serve.

 

~The Yummy Mummy~

 

SOBe Piña Colada

White Gatorade

Sprite

Crushed ice

White sugar

Striped straw

Dry ice

Glasses

Karo syrup

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into white sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Add a small piece of dry ice, it will give it a cool effect. Add straw and serve. ( Let the dry ice evaporate before consuming.)

 

~The Dirty Werewolf~

 

Cream Soda

Diet Root beer or

Diet Coke

Coconut foam*

Crushed ice

Raw sugar

Karo syrup

Glasses

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into raw sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate, top with coconut foam. Add straw and serve.
* to make coconut foam, whip 1 cup whipping cream with 1 tablespoon Coconut Syrup or 1/4 cup confectioners sugar and 1/2 tsp coconut extract

 

~The Creepy Colada~

SOBe Piña Colada with added neon green food coloring to desired color
Green Gatorade

Key Lime Soda

Crushed Ice

Green rock candy swizzle stick

Purple sugar

Karo syrup

Glasses

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into purple sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and it will give it a cool effect. Add straw and serve with swizzle stick.

Recipes by Amy Richardson

Hot Spiced Cider Affogato with Salted Caramel Gelato


This is my autumnal twist on this classic Italian dessert drink. A lovely way to end any occasion! ~Amy

Hot Spiced Cider Affogato with Salted Caramel Gelato

Recipe:
Spiced Cider*
Salted Caramel or Vanilla Gelato

Spiced Cider:

2 quarts apple cider
1/4 cup brown sugar
1/2 orange cut into wedges
1-2 cinnamon sticks
Dash of nutmeg

Place all ingredients in a large saucepan, bring to a simmer. Remove from heat and let set 5 minutes. Remove wedges and cinnamon sticks.

Pour cider into glasses top with gelato, and serve immediately. Garnish with a cinnamon stick if desired.

Recipe by Amy Richardson

~An Elegant Fondue Party for Six~ “Autumn Evening in Vermont”


What a beautiful time of the year, the leaves turning, and a crispness in the air. A perfect setting for an intimate gathering, with the ever wonderful cheese fondue as the centerpiece! Enjoy this easy and delightful menu, as you gather together for conversation, a little music, and a fall themed fondue!

Each guest will feel special with these beautiful little hand written place markers, set with a ribbon tied skewer.

With a beautiful piece of marble as your serving station, you can place any assortment of fruit, bread, meat, or what ever you like directly on the marble. It keeps it chilled and looks spectacular.

Happy entertaining! ~Amy

~An Elegant Fondue Party for Six~
“Autumn Evening in Vermont”

Party Menu:

Honey Cider, Vermont Cheddar Cheese Fondue:

1 cup Honey Crisp Cider, or other pressed apple Cider
2 tsp honey

1/2 pound Vermont white cheddar cheese, grated
1/2 pound Jarlsburg cheese, grated
2 tbsp cornstarch

Heat cider over medium high heat in a fondue pot to a boil.
Add honey.
Toss together cheese and cornstarch.
Decrease the heat to low and add cheese mixture, about 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Makes about 3 cups

Recipe by Amy Richardson

Fruit:
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes

Meat:
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced

Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.

Drinks:
Sparkling Spiced Cider, R.W. Knudsen

Desserts:
Maple Glazed Pumpkin Cream Cheese Twists*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*

Product info:
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
https://m.crateandbarrel.com
Bed Bath and Beyond:
https://m.bedbathandbeyond.com/m/product/swissmar-reg-lausanne-11-piece-copper-fondue-set/1014727353

Marble slab and name tiles:
Contempo SLC
3732 South 300 West
Salt Lake City, Ut
84115

*Additional recipes can be found on
http://www.greattastebuds.wordpress.com

By Amy Richardson

Vanilla Cream Mint Julep


Still feeling the heat?! Cool down and relax with my twist on this southern Kentucky Derby Classic! It’s SO GOOD! ~Amy

Vanilla Cream Mint Julep

2-3 sprigs fresh mint
2 oz Torani Vanilla syrup
Club soda
Half and half
Crushed ice

Additional mint leaves for garnish

Place leaves in the bottom glass, add syrup and muddle leaves. Full glass with crushed ice and pour club soda over the top, add a splash of cream. Stir until glass becomes frosty. Garnish with mint and relax!

Recipe by Amy Richardson

Iced Creamy Coconut Limeade! 


Coconut cream, crushed ice, fresh lime juice with a sparkling splash! A delightful drink for your patio parties, playtime or just for fun! ~Amy

Iced Creamy Coconut Limeade

Recipe:

1 3/4 cups fresh squeezed lime juice
1 1/2 cups sugar
1/2 cup sweetened cream of coconut, Coco Loco, located on the asile by the mixers
4 cups cold water
1 liter bottle club soda, chilled
Fresh mint leaves
Crushed ice
fresh lime, sliced into rounds

In a large pitcher whisk together lime juice and sugar until dissolved. Add water and mix. Whisk in cream of coconut, and pour in club soda. stir lightly and add ice, fresh mint and sliced lime.

Recipe by Amy Richardson