This Christmas I may not have the energy to do my normal baking, but I don't want to miss out on all my favorite Seasonal flavors. Torani syrups, you know, the flavored syrups you can add to your coffee for a little extra "wow!" are so much more. I was sent two bottles of Torani syrups to use and get the creative juices flowing. I was sent a bottle of Gingerbread and Hazelnut syrups.
Now, I already know that I love Hazelnut syrup, and I highly recommend adding a little splash to your hot cocoa next time. For this post I decided to explore the Gingerbread flavor.
Wow!
You have to try this one!
I made a nice, moist gingerbread cake and substituted half the water called for with the Torani Gingerbread syrup. Then when I made the fresh whipped cream for topping, I used the syrup instead of vanilla extract and cut back on the sugar. Perfection! Bursting with flavor and moist. It was a great hit.
Gingerbread Recipe
You Will Need:
1 1/2 c. Unbleached All-Purpose Flour
1/2 c. Whole Wheat Flour
1/4 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. each cloves and nutmeg
3 Tbsp. fresh grated ginger
1/2 c. (1 stick) unsalted butter, melted
3/4 c. black strap molasses
1/8 c. water
1/8 c. Torani Gingerbread syrup
1 large egg
1 c. buttermilk (*or sub with milk and a splash of apple cider vinegar)
1 c. whipping cream, chilled
1 Tbsp. Torani Gingerbread syrup
1 tsp. sugar
Spray a 9 inch square pan with non-stick spray and preheat the oven to 350 degrees.
In a large mixing bowl sift together the dry ingredients. Set aside.
In a heat-safe measuring cup, melt the butter and stir in the fresh ginger molasses. Add this to the dry ingredients and stir. Add the water and syrup together and also add to the bowl.
Whisk together the egg and buttermilk. Stir this into the batter till incorporated.
Bake for 33-36 minutes, or until a toothpick comes out of the center clean. Let the cake cool completely.
In a chilled bowl, add the cream, syrup and sugar. Beat with hand beaters till soft peaks form. Serve on top of a slice of cake, dust with cinnamon and enjoy!
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I also made a steamer with warm milk and Torani Gingerbread syrup dusted with just a touch of cinnamon. Another great way to use these syrups that doesn't even require the coffee maker.
Thinking outside the box and using Torani syrups in my kitchen was easier than I first thought. I have so many other great ideas to try and since the syrups come in a wide variety of flavors, I am sure it will keep my taste buds happy.
About Torani:Since 1925, 3rd generation family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.
My only question is, what would you do with Torani syrups? Do you already have a favorite flavor?
*Disclaimer - this is a sponsored post for SheSpeaks & Torani syrup. All opinions, recipe and experiences are my own.