I received in the mail as part of a product review DaVinci Gourmet syrups. The flavors I got were Sugar Free Raspberry, Classic Hazelnut, Classic Vanilla. Zero Calorie White Chocolate and Zero Calorie Caramel Syrup. These can be used in coffees, Lattes and Italian Sodas. I was excited when I got these and could not wait to try them as it is starting to become cooler and will be perfect for my lattes I like to drink in the fall and winter months. I tried the Hazelnut and it gave me drink a nutty flavor. I went to their website http://www.davincigourmet.com/ and checked out all their syrups as the offer a wide variety and the prices are reasonable. They also have a recipe section were you can try different things with the syrups besides drinks they have desserts and entrees, what a great idea! Try them today and see which your favorite flavor is. I really enjoyed the flavors in my drink and can’t wait to have friends over to try them out and find out their opinion. I have to share this recipe from their website it is:
Blackberry Blondies with Caramel Icing
Ingredients
1 tablespoon DaVinci Gourmet Caramel Classic Syrup
1/4 cup DaVinci Gourmet Blackberry Classic Syrup
1/2 cup chopped walnuts
1/4 cup blackberry jam
2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons butter
1 1/4 cup confectioner's sugar, sifted
2 tablespoons cream
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 pound (1 stick) butter, softened
1 large egg
1/2 cup granulated sugar
Directions
Caramel Icing
Heat butter in saucepan until it is a light brown color. Remove from heat. Add syrup, cream and sugar to the saucepan. Mix and frost blondies.
Heat butter in saucepan until it is a light brown color. Remove from heat. Add syrup, cream and sugar to the saucepan. Mix and frost blondies.
Blondies
Preheat oven to 350°F. Sift together flour, baking powder and salt. Set aside. In a large bowl combine butter, egg, and sugar until well blended. Stir in syrup and flour mixture. Add nuts and spread 1/2 dough into 9 inch square pan. Mix blackberry jam with lemon rind and lemon juice. Drop jam mixture in six places over the dough. Carefully spread the remaining dough on top. With a knife, swirl through the dough in two directions, making a ribbon design. Bake for 30 minutes, or until toothpick comes out clean. Frost with caramel icing after cooling.
Preheat oven to 350°F. Sift together flour, baking powder and salt. Set aside. In a large bowl combine butter, egg, and sugar until well blended. Stir in syrup and flour mixture. Add nuts and spread 1/2 dough into 9 inch square pan. Mix blackberry jam with lemon rind and lemon juice. Drop jam mixture in six places over the dough. Carefully spread the remaining dough on top. With a knife, swirl through the dough in two directions, making a ribbon design. Bake for 30 minutes, or until toothpick comes out clean. Frost with caramel icing after cooling.
Yield 2 dozen bar cookies
Doesn’t’t this sound yummy! You may even have to experiment on your own and post it online.
Doesn’t’t this sound yummy! You may even have to experiment on your own and post it online.
Disclaimer: I was in no way compensated for this review and this is solely my own opinion which may differ from yours.
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