Heber Valley Life

Tag: Drinks

  • Sweet and Twisted

    Sweet and Twisted

    If you haven’t been into the new Twisted Sugar shop at 458 North Main Street in Heber, it definitely needs to be your next stop. Once you read this, go try it for yourself, but don’t be surprised if you’re tempted to stop in multiple times a week.

    Twisted Sugar is a gourmet cookie shop with over 20 different flavors of cookies made from scratch, fresh, every day. They have over 100 fun drink flavors for their specialty sodas. If you don’t find what you want on the menu — no worries — you can create your own. They also sell refreshing flavored waters and Twisters, which are basically ice cream smoothies. Twisted Sugar got its start right here in Utah and has grown into a successful franchise with locations in Utah, Idaho, Nevada, South Carolina, Texas, and Washington, with lots more openings on the horizon.

    Heber’s Twisted Sugar franchise owners, Marissa and Aaron Boyer, were living in a small, mountain town in Arizona when Marissa’s father decided to move to Utah in order to be close to family. He talked with Marissa about her moving and possibly opening a business together. The Boyers debated the move for a long time but ultimately decided that, they too, wanted to be closer to family in Utah. They knew they wanted to live in a mountain town; Aaron is an avid mountain biker and finds respite from his career as a nurse in the outdoors and nature. Marissa wanted a safe, close-knit community similar to where they were in Arizona.  Heber checked all the boxes and seemed like the perfect place to move their family.

    Marissa had past experience running a small business in Arizona; baking and selling her own cookies to local boutiques. So, when her dad approached her about opening up a Twisted Sugar franchise location, she definitely felt like it was something that she was ready for. She loved the appeal of having her own cookie shop, and liked the idea of having a plan already laid out and ready to go. Her dad helped them get started and now Marissa runs the entire operation with Aaron’s help. The most difficult part was finding a location, especially once they decided to open in Heber. (If you know, you know, right?) Since the owners are responsible for finding and securing a location, and following the franchise aesthetic, Aaron’s handyman skills came in, well … handy. Aaron and Marissa did a lot of work themselves, remodeling and updating the building and getting everything ready for the grand opening which happened in March of this year. Marissa remarked that “The franchise itself was great about coming in and making sure everyone was properly trained and things would run smoothly by opening day.”

    Most of the mixologist specialists employed are local high school students and, like everyone else, the couple continue to go thru labor difficulties. However, they feel very fortunate that high schoolers like working with cookies and soda. It creates a fun environment and they love that their location can be a place where the younger crowd can gather. But let’s be honest — cookies appeal to everyone! Marissa says, “People want to come in, they want to see the big case window, they love looking at the cookies.” All Twisted Sugar locations have a black and white decor theme, but the Boyer’s mosaic tile floor sets their store apart from other locations — which they are happy about.

    The creator and founder of the franchise, Mike Jardine, created all the cookie recipes. In addition to the 20 cookie varieties, Mike decided to throw in two monthly cookie specials — just in case the original 20 flavors didn’t satisfy the sweet-fix you were looking for. Every month, there are two special cookies available ONLY for that month. The signature cookie is the Twisted Sugar (coconut frosting and fresh lime), but with choices like Peanut Butter Nutella and the chocolaty Crinkle Cookie, it’s easy to have more than one favorite. There is a yummy gluten-free cookie (finally!) that you can add any of the toppings to and even a low carb/keto option.

    One thing that sets Marissa’s location apart and makes them unique is their two bakers. Marissa’s Twisted Sugar cookies are the closest thing to homemade cookies that you can get. The bakers make everything from scratch; as in actual measuring, creating, and baking all these cookies fresh every day. Nothing comes pre-measured or pre-made. No two cookies are the same; as for all the frostings and toppings — yup — all fresh too.

    During the Market on Main, the Boyers were a familiar face with their cookie and drink booth. Being at the market really helped them get a feel for the local community. Marissa has enjoyed putting herself out there and getting to know her clientele well enough that now, when they come in, she already knows what their drink of choice is. They love the community and “being part of the action that happens in Heber.” As first time franchise owners, they are figuring things out as they go and just want everyone to know they are here. They have the drinks and the drive-up.

    They actually have three soda machines! Their drive-up can safely accommodate up to 7-8 vehicles and is easy to access since it is right off Main Street. Marissa laughs, “we do a song and a dance to make our drinks especially amazing, we didn’t just stick a soda machine in the back, a lot of work and thought went into that thing! The soda machine has triple filtered water! We even ran it thru copper piping to make it extra cold so it doesn’t melt your ice, it’s a whole thing.”

    Another thing that sets this location apart from other shops is that Marissa feels like a customer and she always wants her customers to leave happier than when they came in. “I train my employees to make the customer happy- that’s the whole point.” If they somehow mess up an order, they are willing to go the extra mile to make it right; she cares deeply about her customer’s satisfaction and happiness when they come into her shop.

    Next time you find yourself craving a freshly baked sweet treat, or a refreshing drink, or both; place an order online, find an online parking spot at Twisted Sugar, and your delicious dessert will be brought out to you without you ever having to leave your vehicle. Of course, if you like leaving your mode of transportation, you can go inside and see for yourself all the tempting cookie and drink options and reasons why Marissa and Aaron’s Twisted Sugar will be your new favorite sugar stop.

     

    Marissa’s Favorites:

    •  Berrylada Water
    •  Banana Cream Cookie
    •  Dr. Knievel Soda
    •  Pineapple Twister
  • Bottom’s Up

    Bottom’s Up

    Sparkling water and soda are refreshing, but let’s be honest — they can get a little boring. This fall, mix up something more exciting and serve it to your family and neighbors — suitable for all ages, or just enjoy a sip for yourself on a sunny afternoon.

    These are a few of our favorite mocktail recipes:

    Faux-jito

    Mojito’s are so refreshing, and the fresh mint leaves and limes make even this mock version look fresh and bright.

    Ingredients

    • 4 limes
    • 40-ish mint leaves
    • 6 tbsp sugar
    • 1.5 liters of sparkling or tonic water
    • 1 cup ice

    Instructions

    Juice limes into a pitcher. Muddle sugar and mint leaves. Don’t have a muddler? A thick wooden spoon will do the trick! Crushing the mint leaves releases all of the oils and flavor and creates the magic. Pour in sparkling or tonic water and add ice. Mix well. Garnish each glass with a fresh sprig of mint and slice of lime. Pairs beautifully with tapas or a light snack.

    mojito
    mocktail
    toddy

    Hot “Not” Toddy

    Fall is the season for getting cozy! For adjusting to the early nights and cuddling up with a warm drink. Hot Toddies are perfect for cool nights when your beverage is as much for toasting your hands as it is for toasting your insides.

    Ingredients

    • 1 black tea bag
    • 1 teaspoon honey
    • pinch ground cloves
    • pinch ground nutmeg
    • 1 lemon, halved
    • cinnamon sticks

    Instructions

    Pour boiling water over 1 black tea bag in a mug and let steep for five minutes. In a separate glass or mug, combine the honey and spices. Add the hot tea and the juice of half a lemon to the mug. Stir. Cut the remaining half of the lemon into slices. Add lemon slices and cinnamon stick to the mug, as a fancy garnish. For extra flavor and visual appeal to “wow” your guests, add a slice of pear and sprig of rosemary.

    Mocktail Mule

    A booze-less twist on the ginger cocktail gets its sweetness from a honey-infused simple syrup and looks red carpet ready in a shiny copper mug!

    Ingredients

    • honey
    • 1 half lime
    • 2 ounces fresh lime juice
    • 3 ounces ginger beer

    Instructions

    Make a honey simple syrup: add equal parts honey and water to a small saucepan and heat until the honey melts completely into the water. Let cool. Muddle lime and 1 oz of honey syrup in the bottom of a cocktail shaker. Add the lime juice and shake with ice for 10 seconds. Strain into a glass or copper mug. Top with ginger beer and stir.

    Be sure to pickup a set of these gorgeous hammered Copper Mugs and Pitcher at Mountain Refined 480 N Main Street, Heber City.

     

    Fancy Tip!

    Add your favorite crushed berries or fruit to the mix. Blackberries anyone?

  • With love, Tate & Hannah

    With love, Tate & Hannah

    There are some unique, inspirational, and amazing stories of people who live in our valley; this is one of them.

    Tate Davies and Hanna Homer, along with their families, have overcome preconceived notions in the face of special needs — and the challenges that they can bring — to create a place of belonging for everyone. Their tag line “I’m down” reminds us all to relax and enjoy life with a smile.

    Tate Davies, the second of JW and Jen Davies’ five children, is easy going. He loves playing games, particularly Sorry, Guess Who, and he is an UNO champ! He currently attends the Unified Transition College and has participated in many Unified sports teams and activities throughout his life. Tate is well loved by his family, and just as much by Hanna.

    Hanna Homer, the eldest of Aaron and Jana Homer’s four children, is almost always smiling and happy. She is nearly as chill and relaxed as Tate, but much more hopelessly romantic. She attends the Unified Transition College as well, participates in the Unified sports programs, and loves to relax on the beach. She is also well loved by her family, and Tate reciprocates her affection for him; he lovingly exclaims “Hanna is so beautiful”.

    Tate and Hanna both have Down syndrome.

    Tate and Hanna became friends during their freshman and sophomore years of high school; Hanna was 14 and Tate 15. They had an instant, “quick and easy”, connection and have been together ever since. During their remaining high school years, they had the same Special Education core classes, participated in many of the same extracurricular activities, and spent as much time as they could together.

    Now, that high school is over, and the two are in college they — of course — still keep each other company as often as possible. Hanna will gladly and proudly proclaim that Tate is her boyfriend, and to watch them interact with each other — well, there are very few things I have seen that are half as tender. Tate’s older brother and sister-in-law frequently take the two on dates or trips. Their chill personalities lend to some easy company and laughter. Their families often vacation together and recently returned from a trip to Hawaii where, as Jana explained, Tate and Hanna “lived their best life” even with the chaos and exhaustion of the other people in the group.

    During the not-so-distant days of the COVID pandemic, things got a little rough. When everything shut down, Tate and Hanna found themselves in need of an activity — they had nothing to do. Activities that other kids had to entertain them, like working, were not really an option. Jen explains, “We feel like most kids with special needs are put somewhere in the back…I’ve even heard them [the employers] say that for ‘liability reasons’ (for something they might say to somebody)…they [the employers] don’t want that.” Tate and Hanna’s parents talked about the possibility of opening an ice cream shop — for the flexibility it offered both families — and the idea for Tate & Hanna’s Food Truck was born. Jana shared that it was an opportunity to give the two a job and let them interact without fear. And an opportunity to show people that, “…these kids are valuable. They can do stuff. We don’t need to shove them in the back corner to wash dishes…they’re perfectly capable.”

    The business is truly inspirational; people came from all over the state for the grand opening and to support kids with disabilities. Jen mentioned how many kids would show up to their days-on-location and just stay the whole day; several people, especially others with disabilities, would come to the events and pull out a chair and talk and laugh with each other and enjoy feeling included. Jen shared that it is sometimes rough on the families to run the little business because they are all busy and have full time jobs but then, “there were a couple of days last year that I just thought, ‘This is the reason’, when these kids come and hang out.” One young man, also with Down syndrome and mostly nonverbal, nearly brought his mom to tears when he responded to Tate by verbalizing his drink choice. The hope for the future of the business is to get to the point where other individuals with special needs can be employed as well, continuing to show the world the value and depth that they offer.

    The idea of the food truck is not meant to raise any grandiose expectations. Tate and Hanna keep it simple and sell only drinks and treats mainly from local companies in the valley. What patrons can expect; however, is an added dose of love, a giant smile, and even a hug or two, if you’re willing to let them live up to their motto.

    We believe in sharing BIG smiles & even bigger hugs.

    We believe that an extra chromosome = extra love.

    We believe that this life has downs, but together we can create the ups.

    We believe that there is no overuse of ‘I love you’

    As our new friend, we love you & are glad you are here.

    Want to find Tate and Hanna this summer?

    Thursday night Heber Market on Main, Heber City Park

    Fair Days

    Or simply follow @tate.and.hanna on Instagram for more information and to see all of their upcoming events. Click on the link in their bio to book them for your event or to see their menu.

  • Springtime Sips

    Springtime Sips

    What is spring without a fancy drink to welcome in warmer weather? Early spring has the beginning of berry harvest season and the colors are divine, making any occasion cause to celebrate. After all, March comes in like a lion and your party skills should, too. Make a drink with me. Sit and chat with me for a spell. I want to hear all your news!

    Black Currant Herby Mocktail
    Spring Kiwi Refresher Mocktail
    Mixed Fruit Bellini Mocktail

    Mixed Fruit Bellini Mocktail

     A Berry Burst of Flavor

    Mix –

    1/2 pint each of 3 fresh fruits in season (strawberries, raspberries, early peaches)

    1 bottle of sparkling flavored water
    (that matches the fruit selected)

    1 pint of sorbet
    (that matches the fruit selected)

    Directions –

    1. With a melon baller, place 1-2 scoopes of sorbet in the bottom of a champagne flute or glass of your choosing.
    2. Fill each glass with your sparkling water and top each glass with an assortment of the fruit.
    3. Chill in the freezer for 7-10 minutes to frost the glass before serving.

    Mocktail to Cocktail – substitute the sparkling flavored water for Moscato or other dessert wine of choice.

     

    Black Currant Herby Mocktail

    A Cool Blend of Fruit and Herbs

    Mix –

    1/2 cup black currants or blueberries

    1/3 cup for garnish

    1/3 cup of sparkling water
    (you can use flavored sparkling water)

    ¼ fine granulated sugar

    1 bottle of sparkling white grape juice

    2 sprigs thyme (sub any fresh herb)

    1 sprig sage (sub any fresh herb)

    Directions –

    1. Mix sugar, sparkling water and 1/3 cup black currants. Bring to a boil for 10 minutes. Strain and let the simple syrup cool.
    2. Add 2 heavy Tbsp. of the syrup to the bottom of the glass, sprinkle a few black currants on the bottom and top with your sparkling grape juice.
    3. Add a leaf of sage and 1 sprig of thyme to garnish.

    Mocktail to Cocktail – substitute the sparkling grape juice for your favorite champagne or prosecco.

     

    Spring Kiwi Refresher Mocktail

     A Vibrant and Refreshing Splash

    Mix –

    2 cups Kiwi, peeled and petite diced

    6-8 mint leaves

    3-4 limes, juiced

    4 tsp of granulated sugar or substitute

    2 cups of coconut water

    2 cups of tonic water

    Ice for chilling

    1 Kiwi, peeled and sliced for the
    rim of the glass

    Directions –

    1. Get 4-6 serving glasses and place approx. ½ cup of diced kiwi in the bottom. Add 1-2 mint leaves, 1 tsp of sugar, and 2 tsp of lime juice. Muddle together until well-combined.
    2. Fill each glass with ice to the top and pour equal parts coconut water and tonic until the glass is full.
    3. Place a kiwi slice on the rim for garnish.

    Mocktail to Cocktail – substitute the coconut water for a high-quality vodka.

  • Winter Sips

    Winter Sips

    Winter is the perfect time of year for nostalgia and modern-day flair to come together. For me, creating elegant and tasteful drinks to share is a joy! I love reaching out to friends, old and new, with a heart-felt “Grab a drink, let’s chat!” It’s a great ice-breaker and conversation starter. Here are a few of my favorite concoctions for you to try — who knows, you might discover a new tradition to share. From my mad-genius recipe lab to your winter festivities — Happy Winter Wasatch!

     

    Winter Sangria Special

    A Refreshing, Casual Get-Together!

    Mix –

    1 Cup of White Grape Juice

    1 Cup of Cherry Juice

    3 TBSP of Simple Syrup

    1 TSP of Rum Extract

    Garnish –

    1 Orange cut into slices

    1 Green Apple, diced

    1 Cup of Red Grapes, sliced

    ¼ Cup of Berries, whole

    Mint or Rosemary leaves for glass garnish

    Directions –

    Combine the mix at room temperature and mix well. Add ½ of the garnish into the mix and refrigerate for 2 hours until chilled. To serve, pour into an old fashion glass or tumbler, spoon remaining garnish on top. Add mint for flourish.

    Create an adult beverage by adding ¼ ounce each of Brandy, Triple Sec, and Grand Marnier. Sub cherry juice for a lovely red wine or mixed wine of choice such as, Shiraz or Malbec.

     

    Winter White Wassell

    A Formal Dinner Pair!

    Mix –

    4 Cups of Spiced Apple Cider of Choice

    2 Inch of Fresh Ginger, peeled and halved

    1 Lemon, sliced

    2 Cinnamon Sticks, whole

    2 TBSP of Whole Cloves

    ½ Vanilla Bean Pod, seeded
    (or 1 TSP of pure vanilla extract)

    Garnish –

    1 Cup of Fresh squeezed Orange Juice

    1 Cup of Half & Half

    Ground Cinnamon

    Orange Rind and/or Lemon Slices

    Directions –

    Bring the mix ingredients to a boil on medium heat for approx. 10 minutes. While the mix is boiling, fill mugs with ¼ cup of orange juice and ¼ cup of half and half. Place a fine mesh sieve in a bowl and strain the mix. Ladle mix into prepared mugs and garnish with an orange rind, lemon slice, and sprinkle of cinnamon.

    Toasting with adults? Switch out the orange juice for whiskey at the bottom of each mug.

     

    Spiced Mexican Hot Chocolate

    Decadent Dessert Drink!

    Mix –

    3 Cups of Whole Milk

    3 Cups Half & Half

    ¼ Cup of Unsweetened Cocoa Powder

    ¼ Cup of Granulated Sugar

    ½ Cup of Premium Dark Chocolate Bar (We recommend Ritual Chocolate’s Offering)

    ½ TSP of Vanilla & Almond Extract

    1 ½ TSP of Ground Cinnamon

    2 Pinches of Cayenne Pepper

    Garnish –

    Whipped Cream

    Marshmallows

    Grated Chocolate

    Peppermint Stick

    Directions –

    Combine all ingredients in a heavy-bottom sauce-pan and heat on low until ingredients are well combined. Ladle into mugs and garnish as desired. This recipe can be prepared in a crockpot on low, stirring occasionally approx. 2 hours before serving.

    Spice things up by adding ½ ounce of chocolate liqueur and Kahlua to each mug.

  • Sweet Tooth

    Sweet Tooth

    Growing up in the Heber Valley, Stefanie Richardson always had a sweet tooth. After all, she had spent a lot of time hanging around her grandpa’s donut shop, Wally’s Donuts, in Salt Lake City. “He was a hard worker, and he inspired me,” she says of her grandpa. (I’m sure anyone whose livelihood was making donuts all day would put stars in the eyes of a young child.)

    As she got older, Stefanie continued to nurture her sweet tooth; taking up baking and experimenting with making different goodies to eat and to share. She never forgot about her grandpa’s donut shop, even long after he retired. Stefanie dreamed of opening up a shop like that of her own one day. She was still dreaming about it when Judy’s Donuts opened in Midway in 2019. That same year, in August — on her birthday — a friend delivered homemade chocolate roses to her, and she thought, “Nobody does this…let’s make this a thing!” Undeterred by missing the boat on her donut dreams, Stefanie saw an opportunity in those little chocolate roses and wanted to bring the art of treats and sweets to the valley in a unique fashion.

    She asked her friend for the recipe and started crafting ornate chocolate roses as gifts. Soon she added on chocolate-covered strawberries, which turned into caramel apples in the fall and themed treats around the holidays. Each holiday brought new ideas for specialized sweets, and soon — a business was born. Originally called Pebbles Goodies & Gifts, Stefanie was working up a storm, creating delightful goodies and handcrafted gifts.

    After a year and a half of working out of her home; she had built quite a following of local fans who wanted her to put something together for a birthday, holiday, or special occasion. Consistent custom orders helped her build the business, and, in the summer of 2020, she decided to move into a storefront. Just what everyone was thinking in the middle of 2020, right? Let’s take a huge financial risk and start a business! Stefanie admits that one of her biggest challenges has been launching her brick and mortar shop in the middle of the pandemic, but she says enthusiastically, “If I can survive Covid, I can survive anything!”

    The newly named Pebbles Drinks & Treats has all the favorites that her customer base has grown to love — chocolates, caramel apples, and even some of her handmade home decor — she has also added more treats to the list of delicious little goodies that she offers. Listed on her Facebook page as a “sugaring service,” Pebbles Drinks & Treats has cases filled with cookies, bars, chocolates, and more. I had the pleasure of sampling a hot cocoa bomb on a cold wintry day that left me wanting to come back again and again. The shop also offers dirty soda drinks and a full ice cream parlor (toppings galore!) featuring our valley’s own small batch ice cream, Wasatch Creamery.

    “Some days are busy; some days are slow,” Stefanie says. And she would know, because she single-handedly runs the business as her own one-woman show! She’s in the shop every day, baking away and serving up her treats to her loyal customers. Over the holidays she gets really busy and as a fledgling business owner, she doesn’t want to turn down any orders. She’s still trying to find her rhythm and figure out how to balance running her business while raising a family at the same time. One thing that is nice about having the shop — even during COVID — is that she can be at work when she’s at work and be at home when she’s at home. Having the physical divide between her business and her family has helped her be more present where she is at each time.

    On the slow days at work, Stefanie thinks about how to get the word out. Tucked away around the corner off Midway’s Main Street, the shop is in the heart of Midway, but not so readily visible for passersby. Stefanie says she’s keeping her fingers crossed that people in the valley want to support local small businesses. She has a stream of steady fans, and the shop is especially popular with the local kids. (Remember, all kids have stars in their eyes for treats!) Stefanie says that one of her favorite parts of the job is watching the kids come in and get treats. “I love to watch them as they savor what they are eating, and, as a mom, I hope that something sweet that they’re eating is making their day better.” I suppose she’s paying forward that joy that she got from eating donuts in her Grandpa’s shop all those years ago.

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