What!?! No more Torani!?!

It's always hard as a missionary to make such dramatic moves every so often and leaving family is heart wrenching, especially since our sons live Stateside. Leaving dear friends is difficult. Leaving the comfort of a country whose primary language is English (or used to be) is totally inconvenient. 

But leaving Torani coffee syrups behind is a whole differnt heartache in itself!!!

Yea, all kidding aside it's hard to do without sometimes! I know it's just flavored artificuil sweetner but it's so convenient and yummilicious! I had my morning routine down pat while we were in the States. 

First, get up at 6 and go run with Johnny

Second, come home, shower

Third, make a cup of Nescafe with heavy cream and Torani French Vanilla Sugar-Free Sweetner

Fourthly, Sit, sip and spend some time with the Lord

Lastly, enjoy my well started and grounded day. Now and only now am I ready for homeschool!

As usualy our luggage coming back home was comletely packed-out and there was no room for extra Torani. I did have a half empty bottle (yes, it's half empty not half full if it's Torani) and I managed to squeeze that in. Anyhoo, a week later and guess what I was out of. Yup, you guessed it, my liquid gold was gone and the heartache began. Then I realized that maybe I could make it. I mean they had to make it too, so it must be possible. Lo and behold, it is possible! So below is what I found works for me and it's fairly easy. 

This is what I used and it worked out great. It would have been better if I had found a better quality vanilla. Also ytou could use Truvia or any other sweetner in place of the Splenda but I happened to have Splenda on hand. 

Ingredients:
1 C water
1 C Splenda in powder
2 tsp. Vanilla
 *Remember you can always add but you can't take away. You may need to add a smaller amount in the      beginning especially if you're using a better vanilla. 

Directions: 
1.Boil the water and Splenda.
2. Simmer for 5 minutes.
3. Remove from heat and add the vanilla.
4. Store in fridge. 

I used my last Torani bottle for old time sakes but I'm on the lookout for some cute bottles so I can make different flavors.
Usually in the monring I add two tsp. of the syrup but I found that a little strong some I'm using a spoon and a half.

I also use Torani type syrup for many low carb recipes including this delish flaxseed muffin recipe. 

KIM'S FLAXMEAL CINNAMON MUFFINS
3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci or Torani 
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)
In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in the oil, syrup, water and vanilla. In a small bowl, combine the remaining dry ingredients, then stir into the egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups without paper liners. Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from the tin at once to cooling rack. Store in the refrigerator.
Makes 12 muffins
Can be frozen
Per Serving: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carb

This recipe is taken directly from Linda's Low Carb Menus and Recipes where she has a treasure trove of lowcarb recipes.

Well there it is, homemade Torani sugar-free syrup.

BTW, I'm linking up with everyone over at Sew Can Do for their Craftastic Monday!