Showing posts with label ice cream syrup. Show all posts
Showing posts with label ice cream syrup. Show all posts

Tuesday, December 23, 2014

How to Turn Candy Canes into Peppermint Syrup and a Tote Bag Giveaway via Cleo Coyle



Got extra candy canes? Then you can make this excellent pink peppermint syrup. It's delicious stirred into hot cocoa, coffee, and tea; drizzled over ice cream, cookies, and cupcakes; and splashed into Christmas cocktails. 

And speaking of Christmas, as a little Christmas gift to you this week, I'm giving away a Coffeehouse Mystery tote bag and autographed copies of my latest release Once Upon a Grind, now a bestselling hardcover from Penguin. More on the giveaway at the very end of this post...



Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Whether you're new to the Coffeehouse Mystery series or have been reading them since the first book was published (circa 2003), my husband and I extend our sincerest thanks for supporting our work. 

Enjoy the recipe, everyone, and have a very Merry Christmas and a joyous New Year!

~ Cleo








How to Turn Candy Canes
into Pink Peppermint Syrup

A recipe from...
A Coffeehouse Mystery

Click here to see the 
book's free Recipe Guide.

This sweet potent syrup is delicious licked right off the spoon, but you may want to serve it over ice cream, drizzle it over sugar cookies, stir it into hot chocolate, or use it the way my amateur sleuth (coffeehouse manager Clare Cosi) doesto make delicious Candy Cane Lattes and Cappuccinos. Here's how to put your own leftover candy canes to good use...

Ingredients:

1 cup water
1 ½ cups granulated sugar
8 large candy canes, broken up


Directions: Pour the water and sugar into a large saucepan. Stir over medium heat until the sugar has dissolved. Add the candy cane pieces to the mix and continue stirring and heating. When the candy canes begin to melt, the mix will turn a milky pink. Keep cooking and stirring until the mixture comes to a boil. Boil and continue stirring for 3–4 minutes, until
 the mixture begins to thicken up. Test it by coating the back of a spoon (see my photos below). Remove from heat. Allow the syrup to cool in the pan before transferring to a storage jar or plastic bottle. To speed up the cooling process, I pop my plastic squeeze bottle into an ice water bath (or the freezer). Unused syrup should be stored in the refrigerator. When chilled, this peppermint syrup will thicken up quite a bit. To re-use, simply put the squeeze bottle or jar of syrup into a warm water bath or microwave for ten seconds. 




Click here for this
Recipe as a free PDF.
To download this recipe in a free PDF document that you can print, save, or share, click here.













F o o d i e 
p h o t o s










Recipe PDF

Click here for this
Recipe as a free PDF.

Looking for a
Christmas-themed
mystery this week?



If you're looking for a Christmas-themed mystery this week, I can suggest two in my Coffeehouse series: In Holiday Buzz, coffeehouse manager Clare Cosi caters a glittering New York holiday party and finds the murdered body of a young baker's assistant, a crime that she vows to solve. In Holiday Grind a kindly sidewalk Santa is slain, and Clare is on the case, not only to find his killer but rekindle the meaning of Christmas...







May your
holidays be bright!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about our books here
 

Now a Bestselling
Hardcover!


"Fresh and fun...clever" ~ Booklist
"Charming, vivid, memorable" ~ RT Book Reviews
"Wicked good" ~ Library Journal


Delicious recipes are also featured in my
14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies * Cappuccino Blondies
* Shrimp Kiev * Dr. Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Fryer Tuck's Ale-Battered Onion Rings
* Poor Man's Caviar * Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...


See the book's
Recipe Guide (free PDF)

* * * 

Book and
Tote Bag Giveaway






Enter to win this custom-made Coffeehouse Mystery
tote bag and an autographed copy of Once Upon a Grind
by visiting my Christmas Week guest post at
Mason Canyon's Thoughts in Progress blog.
Simply leave a comment on the post over there,
and you are entered to win!

Click Here to visit.
See you there!

~ Cleo




More Christmas Giveaways!

If you are a subscriber to our Coffeehouse Mystery
newsletter, Marc and I invite you to enter more
holiday giveaways linked in our recently
sent newsletter.

If you are new to us and would like to subscribe
to our n
ewsletter, click hereYou will receive an
auto-reply with 
a link to our most recent editions.
Look inside for more holiday contests.

Thanks and good luck!
~ Cleo



Tuesday, December 18, 2012

How to Turn Candy Canes into Peppermint Syrup + a Giveaway for Gourmet Hot Chocolate from Cleo Coyle



Got extra candy canes? Then you can make this excellent pink peppermint syrup. It's delicious drizzled over cookies or stirred into hot cocoa. In fact, as a little Christmas gift to you, I'm giving away a canister of gourmet hot chocolate (classic or "wicked") from Jacques Torres


I'll tell you more about this tasty giveaway after the recipe below from my new culinary mystery, Holiday Buzz, now a Top-10 New York Times bestseller. Yes, we're popping champagne this week, and also sending thanks to you. Whether you're new to the Coffeehouse Mystery series or have been reading them since the first book was published (circa 2003), my husband and I extend our sincerest thanks for supporting our work.


Cleo Coyle, who is thrilled 
that she was able to add 
New York Times bestselling 
author to her Twitter profile 
without having to co-author 
a celebrity diet book. 
(Yeah, that felt good.)
Enjoy the recipe below, everyone, and have a very Merry Christmas and a joyous New Year!



~ Cleo

(Friend me on facebook here.)




To see more of the recipes 
featured in Holiday Buzz,
click here to open the
illustrated Recipe Guide.
How to Turn Candy Canes into Pink
Peppermint Syrup


A recipe from... 

Cleo Coyle's
Holiday Buzz:
A Coffeehouse Mystery 


This sweet, potent syrup is delicious licked right off the spoon, but you may want to serve it over ice cream, drizzle it over sugar cookies, stir it into hot chocolate, or use it the way my amateur sleuth (Clare Cosi) does--to make delicious Candy Cane Lattes and Cappuccinos. Here's how to put your own leftover candy canes to good use...

Ingredients:

1 cup water
1 ½ cups granulated sugar
8 large candy canes, broken up

Directions: Pour the water and sugar into a large saucepan. Stir over medium heat until the sugar has dissolved. Add the candy cane pieces to the mix and continue stirring and heating. When the candy canes begin to melt, the mix will turn a milky pink. Keep cooking and stirring until the mixture comes to a boil. Boil and continue stirring for 3–4 minutes, until
 the mixture begins to thicken up. Test it by coating the back of a spoon (see my photos below). Remove from heat. Allow the syrup to cool in the pan before transferring to a storage jar or plastic bottle. To speed up the cooling process, I pop my plastic squeeze bottle into an ice water bath (or the freezer). Unused syrup should be stored in the refrigerator. When chilled, this peppermint syrup will thicken up quite a bit. To re-use, simply put the squeeze bottle or jar of syrup into a warm water bath or microwave for ten seconds. 


F o o d i e 
p h o t o s











May your
holidays be bright!


~ Cleo Coyle, author of 




Holiday Buzz:
A Coffeehouse Mystery

Now a Top-10

New York Times
bestseller...


A Mystery Guild
Featured Alternate
Selection



Kirkus Reviews:
“Jingle bells, beautiful displays, scrumptious treats:
Holiday season in New York City has it all,
including murder…Coyle’s coffeehouse series
captures the New York experience,
from high-society parties to gritty back-street deals.
The fine mystery is followed by some holiday
recipes that will even pack the pounds on readers
who are only browsing them.”

RT Book Reviews
"A fun mixture of family, romance, cooking and...
a perfect Christmas mystery. A treat..."






Enter to win
gourmet hot chocolate
from Jacques Torres
(classic or "wicked")!


To enter, you must jump over
to Babs Book Bistro.

Babs is a follower of this blog and a longtime reader of cozy mysteries. She posted her thoughts on Holiday Buzz and was kind enough to run our Christmas giveaway this week. Enjoy her review and good luck on the giveaway!

Click here to jump
to Babs' blog and...




Check out a Holiday Buzz book 
giveaway at King's River Life,
(an online California magazine),
by clicking here.



Good luck, everyone! 
~ Cleo


Friday, July 30, 2010

Got Ripe Strawberries? Make Cleo Coyle's Pourable Candy Strawberry Syrup!





And now it’s time to cook up
something more than crime…




Summer is the very best time for fresh produce--and that includes fresh berries. Fresh strawberries in particular are plentiful these days, which means they are also reasonably priced. But the embarrassment of riches in your fridge can turn into flat out embarrassment when you buy too much at one time and the fruit becomes overripe or begins to spoil before you can enjoy it.


“Waste not!” I say. Turn that uber-ripe fruit into a delicious, sweet fruit syrup. Of course, sweet, homemade strawberry syrup is delicious drizzled over ice cream. But it’s also wonderful over pancakes and French toast. You can enjoy it over a slice of pound cake with fresh strawberries or short cakes topped with strawberry slices and whipped cream for a classic strawberry shortcake.

All things considered, this recipe is truly amazing: Two simple ingredients, a few easy steps, and you have liquid strawberry candy. And isn't THIS a much prettier end to spoiling fruit than the trash bin?




Cleo Coyle is the
author of the bestselling
Coffeehouse Mysteries.
To learn more,
click here!

Cleo Coyle's
"Like Liquid Candy"
Strawberry
Syrup








To get this recipe in a free PDF document that you can print, save, or share, CLICK HERE.



Ingredients:
2 pints ripe strawberries
+ 1 cup sugar

Yields:
about
1-1/2 cups syrup


Method:
Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with ½ cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.




Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.
I wish the Internet had a SMELL THIS hot button option so I could tell you to click here and enjoy! The aroma of the strawberries cooking is intoxicating. And that incredible scent is perfectly captured in the taste of the finished syrup. 


Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! When you’ve gotten as much liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve.



Step 4 - Heat Once More: Return the gorgeous ruby liquid in the bowl back to the saucepan. Add the remaining 1/2 cup sugar. Bring to a boil over medium-high heat. Turn heat down a bit to simmer and stir for five to ten minutes. You are looking for the sugar to dissolve and the sauce to darken and thicken. Remove from heat and cool. Strain once more if you like.

While still warm, the finished strawberry syrup
should be pourable but thick enough to coat a spoon.



After chilling overnight, the strawberry syrup will thicken even more.
If you prefer a thinner consistency for pouring over pancakes
or ice cream, simply place a portion in a bowl and whisk in a little water
until the syrup is as thin or thick as you want it for your purposes.
(Store your finished syrup in an airtight container in the fridge.)
Serve over ice cream. Or try it over pancakes, pound cake, angel food, or short cakes. Include fresh strawberries and whipped cream and you’ve got a beautiful, colorful summer treat. To store, allow syrup to come to room temperature and place in an airtight container in the refrigerator and...



 



Eat with joy!


 
~ Cleo Coyle, author of 


To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.