Galentine’s Day Just Peachy Pink Punch

Leave a comment

If Valentine’s Day is a made-up holiday for love, then we might as well celebrate Galentine’s Day, the made-up holiday for bestie love, too! I have the PERFECT drink for you and your gals: Just Peachy Pink Punch with Torani Strawberry Syrup, peach juice, bubbly, sherbet and lots of pink. #pinkdrinkseason

This post is sponsored by Torani and created by me!

Just Peachy Pink Punch

I have been a loyal user of Torani Syrups and Sauces for coffee drinks, but don’t sleep on them for cocktails! Torani Syrups mix perfectly in cocktails and have the best fruity flavor options like strawberry, peach, mango, passionfruit and more.

For today’s recipe I’m using Torani Strawberry Syrup with peach juice and strawberry sherbet. You could definitely play with the combos here like Torani Mango Syrup with peach juice!

Recipe

2 Tbs Torani Strawberry Syrup
1/2 cup peach Juice
1/2 cup rosé sparkling wine or champagne
2 oz white rum
1-2 scoops strawberry sherbet

1. Combine Torani Strawberry Syrup, peach juice, and rum in a liquid measuring cup or extra glass.

2. Scoop sherbet into your serving cocktail glass.

3. Pour combined liquids over sherbet.

4. Top with sparkling wine and enjoy!

This recipe is for one serving, but you can easily make a pitcher of it! Just save the sparkling wine until you’re ready to serve.

Have you ever celebrated Galentine’s Day? Let me know how your gals like this drink!

Shop Torani Syrups and Sauces here

Check out my other recipes here!

Peppermint White Mocha Cold Foam Iced Coffee

Leave a comment

It’s officially Peppermint Mocha season and today I’m bringing you a delicious twist, Peppermint White Mocha Cold Foam Iced Coffee with Torani syrup! To make this coffee I used my new Ninja® DualBrew Pro Specialty Coffee System and the brew over ice feature.

This post is sponsored by Ninja and Torani, but created by me!

THE MACHINE

I have been using the Ninja® DualBrew Pro Specialty Coffee System for a few weeks now and love it! The machine can brew with coffee pods or ground coffee with filters, which is great for convenience or if you want your own grounds.

Favorite features:

-Optional pot for multiple cups

-Use grounds or pods

-Classic, rich, over ice, specialty settings 

-Built-in milk frother & measuring spoon 

-Move the water tank to the side or back

The Ninja® DualBrew Pro Specialty Coffee System is on sale for $189 just in time for the holdiays! Shop here.

Peppermint White Mocha Cold Foam Iced Coffee with Torani Syrup using my new Ninja® DualBrew Pro Specialty Coffee System!

THE RECIPE

Peppermint White Mocha Cold Foam Iced Coffee

Serves 1

COFFEE:

3-4 T Torani Puremade Peppermint Syrup

8-12 oz brewed coffee

Ice*

COLD FOAM:

½ cup Half & Half 

4 T Torani Puremade White Chocolate Sauce

TOPPING: 

Crushed peppermint candy 

INSTRUCTIONS:

  1. Add half & half and Torani Puremade White Chocolate Sauce to a mason jar.
  2. Using a (cold) frother or mixer, whip until you achieve a fluffy & creamy texture. Set aside.
  3. Brew coffee on the “over ice” setting with your Ninja® DualBrew Pro Specialty Coffee System.
  4. Add 3-4 tablespoons (depending on your sweetness preference) of Torani Puremade Peppermint Syrup to your glass of iced coffee and stir.
  5. Top iced coffee with White Mocha Cold Foam and sprinkle with peppermint candy.
  6. Enjoy!

*Optional: make coffee ice cubes with yesterday’s brew by pouring it into ice cube trays and freezing. Use in the coffee instead of regular ice so it doesn’t get watered down!

You can find the Torani Syrup and Sauces I used here!

#SponsoredbyNinja #NinjaCoffee #atoraniholiday #torani #holidaydrinks #NinjaPartner

Pumpkin French Toast Iced Macchiato Recipe

Pumpkin French Toast Iced Macchiato

Leave a comment

Fall is in the air and so is…PUMPKIN 🙂 Forget Pumpkin Spice, today I am making a Pumpkin French Toast Iced Macchiato with Torani French Toast Syrup!

My favorite Pumpkin sauce for fall drinks is Torani’s Pumpkin Pie Puremade Sauce. It has the consistency of caramel and a great pumpkin flavor without the spice. To get a cozy little fall drink I am adding Torani French Toast Syrup that has yummy hints of vanilla and cinnamon, just like your favorite breakfast.

This recipe is sponsored by Torani and created by me!

Pumpkin French Toast Iced Macchiato Recipe

Pumpkin French Toast Iced Macchiato Recipe

For the espresso I use my little Nespresso machine with espresso pods. A traditional macchiato is a 2:1 ratio of espresso and milk, however, for this recipe I am using the Americanized version you are used to.

Ice

Milk

4 tablespoons French Toast Syrup

2 shots of espresso*

Pumpkin Pie Sauce for drizzle

Cinnamon for topping

  1. Drizzle the inside of the glass with Pumpkin Pie Sauce.
  2. Fill with milk of choice half way.
  3. Fill 3/4 of the way with ice.
  4. Pour in the French Toast Syrup and lightly stir.
  5. Slowly pour in the espresso, it should naturally separate from the milk if done slowly enough.
  6. Top with Pumpkin Pie Sauce drizzle and a dash of cinnamon.

**I like my coffee strong tasting so I usually do three shots of espresso, but it is classically only two.

Shop Torani French Toast Syrup and Torani Puremade Pumpkin Pie Sauce here! Also look out for Torani Syrups in the coffee aisle exclusively at select Walmart’s near you!

Try my other Torani Recipes here!

Boozy Caramel Churro Milkshake

Leave a comment

Boozy Caramel Churro Milkshake just sounds like the best combo right? In case you’ve been in the dark as an adult, boozy milkshakes are the BOMB. This recipe is so easy and made with Torani Puremade Caramel Sauce, RumChata, and churros (you don’t even have to make them!).

Jump to Recipe

This recipe is sponsored by Torani and created by me!

boozy caramel churro milkshake

Before the pandemic, Brandon and I loved to visit our favorite movie theater and sip on boozy milkshakes while watching a new flick! I was inspired to make my own version with Torani Puremade Syrup for National Sauce Month. I’ve always been a huge fan of Torani, and their Puremade Sauce gives you the perfect taste you love with no artificial flavors, colors, or preservatives! The caramel sauce is a must-have on my coffee cart as it mixes into drinks like a dream AND is great for drizzling.

You can grab some Torani Puremade Caramel Sauce here! Maybe grab a few, you’ll need it 🙂

boozy caramel churro milkshake

My Boozy Caramel Churro Milkshake is such an easy little treat, and can be made without the liquor for your kiddos or if you don’t consume alcohol. The easiest part is that you can grab the churros from your fave little Mexican food spot or even Costco! I highly recommend getting Mexican for dinner and saving the churros for your milkshake dessert 😉

boozy caramel churro milkshake

Boozy Caramel Churro Milkshake

The best combination of Torani Puremade Caramel sauce, churros, booze, and ice cream!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dessert, Drinks
Cuisine American, Mexican
Servings 2

Equipment

  • Blender

Ingredients
  

Milkshake

  • 4 cups vanilla ice cream
  • ½ cup RumChata liquor (or more to taste)
  • ¼ cup Torani Puremade Caramel Sauce, plus more for drizzle
  • ¼ cup sliced churro
  • ¼ cup milk (optional if your milkshake is too thick)

Toppings

  • whipped cream
  • Torani Puremade Caramel Sauce
  • cinnamon

Instructions
 

  • Cut your churro into ½ inch pieces.
  • Add all ingredients into the blender and mix. Add more RumChata or milk if it is too thick. More ice cream if it is too thin.
  • Drizzle Torani Puremade Caramel Sauce in your glass.
  • Pour the milkshake into your drizzled glass. Top with whipped cream, caramel and cinnamon.

Notes

Makes two 16 oz shakes or four 8 oz shakes.
You can easily make it a regular milkshake by removing the liquor. Substitute milk and add 1/2 tsp of cinnamon into the milkshake. 
Keyword adult, boozy,, caramel, churro, cinnamon, cocktail, dessert, drink, ice cream, milkshake, snack, vanilla

Pumpkin Whoopie Pies: The Perfect Fall Recipe!

Leave a comment

It’s basically Fall which means my diet has seen a crazy amount of pumpkin! One of my crowd favorites is this recipe for Pumpkin Whoopie Pies! They’re like a tiny little cake cookie with yummy frosting in between. Not only do they look great, but they are sure to make everyone’s taste buds happy! Melt in your mouth goodness!

Make sure to follow me on Pinterest for more recipes!

Jump to Recipe

Buttercream

If you have a favorite buttercream or even cream cheese frosting, feel free to use it for the whoopie pies! Just make sure it is fairly firm as they need to hold together well.

Pumpkin Whoopie Pies buttercream

Cookies

For the size of the Pumpkin Whoopie Pies, you can make them bite-sized or as big as you’d like. For 24 sandwiches I made them the size of a small cookie, about 2 inches.

Pumpkin Whoopie Pies on a cookie sheet

Pumpkin Whoopie Pies Assembly

Using a piping bag, pipe the buttercream in a swirl on one cookie. Top with another cookie to make the sandwich. Repeat for the rest of the cookies! You should have the perfect amount of buttercream.

Emily holding a stack of Pumpkin Whoopie Pies

*I do not recommend stacking the pies in any way as they are very delicate and stick to each other! This was just for a photo. Store them in a single layer.

I hope you love this recipe as much as I do! Please let me know if you try it or have any questions!

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are one of my favorite little treats to make in the fall! They are so cute and even more delicious!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 24 sandwiches

Equipment

  • Piping Bags
  • Cookie Sheet
  • Parchment Paper
  • Mixer

Ingredients
  

For the buttercream:

  • 1 egg white
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups powdered sugar divided
  • ¾ cup shortening

For the cookies:

  • 2 cups brown sugar
  • 1 cup canola oil
  • 1 ½ cups canned pumpkin
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp ground cloves
  • ¼ tsp white pepper
  • 1 ½ tsp ground ginger

Instructions
 

Make the cookies:

  • Preheat oven to 325°F and line a cookie sheet with parchment paper.
  • In a large bowl or mixer blend together brown sugar and oil until well combined. Add pumpkin, eggs, and vanilla and continue to blend until smooth.
  • In a separate bowl, sift together flour, salt, baking powder, baking soda, and spices. Add to wet ingredients, stirring only until combined. Do not over mix!
  • For best results, spoon batter into a piping bag with a large tip or no tip. Pipe even circles of batter onto the parchment paper. You can choose the size, I usually do about 1.5 to 2-inch circles. Leave 2 inches between each cookie. If you don't have a piping bag, use a spoon or cut a hole in a ziplock bag.
  • Bake cookies for about 10-12 minutes, until they begin to firm up. Let cool completely.

Make the filling:

  • In the bowl of a stand mixer with the whisk attachment combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar. Mix on high speed until the mixture is creamy and light.
  • Add shortening and the remaining cup of powdered sugar. Whip on high speed until very light, about 8 to 10 minutes. Set aside.

Assemble the Pies:

  • To assemble cookies use a new piping bag or a spoon to put the filling on one side of the cookie sandwiches, then place another cookie on top to create the sandwich.
  • Whoopie pies can be stored at room temperature in a sealed container for a few days.
Keyword autumn, fall, pumpkin,, sweet, treats

Check out my recipe section!

Chocolate Chip Cookies with Vanilla Pudding Mix

Leave a comment

The “secret” to these soft and chewy chocolate chip cookies is instant vanilla pudding mix! When the recipe is from an old church community cookbook, you know it will be good.

I grew up with my mom making these chocolate chip cookies and have made a few edits over my years of baking them myself. The best part of these chocolate chip cookies is that the pudding mix makes them STAY soft and chewy even after a few days!

a tray of freshly baked chocolate chip cookies with vanilla pudding mix

Chocolate Chip Cookie Dough

In a medium bowl mix the flour and baking soda. Set aside.

I am using my KitchenAid Artisan Mini (Guava Glaze), but you can use a hand mixer or mixer of your choice. Beat the butter, sugars, and vanilla pudding mix until it is smooth and creamy then beat in the eggs.

chocolate chip cookies with vanilla pudding mix dough before adding flour in the mixer

Gradually beat in the flour mixture until you’ve added it all and crumbles start to form. By hand or with a spoon start to press the crumbles together to form your dough. If your dough is too wet and sticking to your hands or spoon, add more flour a few tablespoons at a time.

Add the mini chocolate chips and mix until evenly dispersed through the dough. I like to use mini chocolate chips because you get more chocolate in each bite! You might not use the entire bag, just add as much as you’d like.

Refrigerate for at least 1 hour.

Line your cookie sheet with parchment paper (if you don’t have parchment paper, just make sure to spray your cookie sheet with nonstick spray). Using a scoop/baller or your hands form evenly sized balls and place on your cookie sheet at least 2 inches apart. Sprinkle sea salt on the top of each cookie.

chocolate chip cookies with vanilla pudding mix dough balls
chocolate chip cookies with vanilla pudding mix dough balls

The Oven

Preheat oven to 375 degrees. Bake the cookies for 8 to 10 minutes. The cookies should come out of the oven while they are still a little doughy in the center!

close up of chocolate chip cookies with vanilla pudding mix right out of the oven.

If you can resist the hot baked cookie, let them cool on the cookie sheet for about 30 minutes. This will let the centers firm up a bit and develop the perfect soft and chewy texture.

tray of freshly baked chocolate chip cookies with vanilla pudding mix next to a glass of cold milk.

Storage

You can store your baked cookies at room temperate in an airtight container for several days or freeze them.

I like to only bake a few cookies at a time! Portion out the dough into balls/disks and stick them in the freezer. When you are craving a warm cookie, bake straight from frozen. This also keeps me from eating 10 at a time 🙂

Recipe: Chocolate Chip Cookies with Vanilla Pudding Mix

Chocolate chip cookies with vanilla pudding mix recipe card image.

Notes & Tips

  • The dough can be refrigerated for a few days after it is made.
  • I love these with Andes mint chips for the holidays!
Emily sitting on the counter holding the freshly baked chocolate chip cookie with vanilla pudding mix by her Kitchenaid Mini.

Shop My Outfit!