Now, don't get me wrong...on a cold, winter's day, it is so easy to stop at get a Peppermint flavored coffee at a high-end coffee shop. But, but there is a huge satisfaction in making it yourself. Not to mention, you know how much syrup is going into your morning coffee. ;) In the time it takes me to pack lunches, and put coats on, my Peppermint coffee is ready to go. I also decided to use the syrup in my hot chocolate a few nights ago...DELICIOUSNESS!!! The latest use for my Peppermint syrup--Chocolate Covered Peppermint Oreo Balls. **RECIPE ALERT!!!**
Morning Coffee--this is a given for this sugar-free syrup. But now I am going to make some brownies and cookies with this syrup to see how it works. ;)
The syrups have proven perfectly delicious and very versatile. I know for a fact that these will be a staple in our home, and gift for our baking and coffee drinking friends!
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So...about that recipe:
Chocolate Covered Peppermint Oreo Balls
1 pkg Oreo cookies (Reduced Fat/sugar works, but not the double stuffed)
1 8oz pkg of cream cheese
6-10 candy canes or several handfuls of peppermint round candies
1 pkg Chocolate Bark
1-2 tablespoons of Torani Peppermint syrup
dump entire package of Oreos into food processor. Pulse for about 15 seconds (until crumbs)
add cream cheese in chunks. Pulse until mixed
add Peppermint syrup and pulse for another 5-10 seconds.
Using a melon baller, scoop out the "crumbs" and place them on a parchment paper lined cookie sheet. Put as many as you can fit on the sheet, and freeze for an hour.
Melt the Chocolate bark 2-3 pieces at a time. Crush the peppermint candies and mix into the melted bark.
Using a fork or skewer, dip the balls into the melted bark and place them back on the cookie sheet. Repeat until all balls are covered in bark. Place back in the freezer for an hour and serve!!
The syrup flavors and candies can be changed to your liking!!