Have your pie and drink it too.
Add the rich creaminess of the pumpkin pie filling to your coffee and feel the holiday cheer. Nutmeg, cinnamon and other spices murmur softly in the background. What's that you say? Pour me another.
- Can be used in a variety of recipes
- Comes in a sturdy glass bottle
- Made with real sugar
- Gluten Free
Don't go to restaurants or coffee shops and pay four bucks a glass for high quality Italian sodas; make them at home, from the com fort of your own kitchen with Torani beverage syrups. Italian sodas are especially refreshing on stifling hot summer days when it seems like there's no escape from the heat. Now escape could be just a few steps away. Add about one ounce of syrup per 8 oz glass and you'll be surprised how delicious and different those plain old sodas, lemonades, and iced teas can be.
No-Bake Pumpkin Spice Truffles
- 1/2 cup + 2 Tbsp honey peanut butter
- 1/2 cup + 2 Tbsp part-skim ricotta cheese
- 1-1/2 Tbsp Torani Sugar Free Pumpkin Pie Syrup
- 1 Tbsp no-calorie sweetener of choice
- 3 scoops vanilla-flavored protein powder
- red and yellow food coloring, preferably a natural brand
- choice of coating, optional (coconut flakes, cocoa powder, minced toasted pumpkin seeds, etc)
In a large mixing bowl, combine peanut butter, ricotta cheese, pumpkin pie syrup and sweetener, mixing until blended well. Gradually add protein powder, stirring until evenly mixed. Add food coloring until the mixture reaches desired shade of orange. Using a tablespoon, mold into balls and place onto cookie sheet lined with wax paper. If using, place desired coating in a small bowl, and coat truffles one at a time. Refrigerate until ready to serve. Per serving: 80 calories, 5 grams fat, 1.4 grams saturated fat, 60 mg sodium, 3 grams carbohydrate, 0 fiber, 3.5 grams sugar, 6 grams protein. Recipe courtesy of Times Picayune Newspaper.
Pumpkin Almond Toffee
- 4 Tbsp. Torani Pumpkin Pie Syrup
- 1 lb. unsalted butter
- 2 cups sugar
- 2 Tbsp. light corn syrup
- 6 Tbsp. water
- 1 cup chopped almonds
- 11.5 oz. bag milk chocolate chips
Prepare your baking sheets. Line with foil and evenly coat with non-stick spray. Melt the butter in saucepan over medium heat until melted. Add the sugar, corn syrup, water and Torani Syrup. If you have one, place candy thermometer on the side of the saucepan so that the entire bulb is submerged in the sugar mixture. Raise heat to medium-high and bring the mixture to an even boil (boiling over entire surface). Cook the sugar mixture until the candy thermometer reads 270-290°F (soft-crack stage), stirring frequently with the wooden spoon. The color should turn to a medium brown, like a brown paper bag.
The sugar solution should create small threads when dropped in water and still be flexible in your fingers. Immediately pour the sugar mixture onto the cooking sheets, dividing evenly. Spread to create an even layer. Cool for 5 minutes until set. Pour chocolate chips over warm candy to melt. Once melted, spread into an even layer over the candy. Top with chopped nuts and lightly press into chocolate to set. Cool candy for a few hours at room temperature to harden. Once hardened, you can use the foil to pull up the candy and break into bite-sized pieces..
Pure cane sugar, water, natural flavors, sodium benzoate (to preserve freshness), citric acid, potassium sorbate (to preserve freshness), caramel color. Contains dairy allergens.