The Best Caramel Apple Dip in the World

My parents arrived in town this week, so I've had limited stamping time.  I did make a card today, but you will have to wait a few days to see it.  :)  And I might get some stamping time in this weekend between our euchre bouts.  My husband thinks he knows how to play, but he doesn't even know how many trump cards there are.  (!)  The sad part is, he and my dad usually beat my mom and me.  The only reason they win is because my dad knows how to play so well.  And luck may have a little to do with it; my husband is lucky at cards.

Wasn't this post supposed to be something about caramel dip?  Oh, yes.

A friend of mine had some of this dip at work the other day, and as soon as I tasted it, I thought I had died and gone to heaven.  It was so much better than the sickeningly sweet dip you can buy at the store, and it is super easy to make.

Yum!

Here's the recipe...

8 oz cream cheese, softened
3/4 c brown sugar
1/4 c sugar
1 tsp vanilla

Mix together until creamy and sugar is dissolved.

Try it tonight.  You'll be glad you did!

Toodles!

K



Basil Martini

We have a new restaurant (Hodson's) that opened recently near our house.  A group of us moms went there for dinner after a fun evening shopping at the Blues Jean Bar.  One of the items on their very unique drink menu was a basil martini.  At first, I thought it strange to base a drink on basil, but I love basil, and wanted to try it.  My expectations were met and exceeded with this absolutely yummy drink.  I have been back to Hodson's twice (just so I could order another basil martini), and although all three martinis were different, they were all delicious.

So I set out to perfect my own recipe.  I have to do something with all that basil growing in my herb garden!

I started last night by making my own simple syrup.  This is a staple in many bar drinks, and you can even use it to sweeten tea, coffee, or any other kind of drink.  It's good to use because the sugar is already dissolved, and you don't get grains of sugar hanging out at the bottom of your cold drink!

Simple Syrup
Simply stir 1c sugar into 1c water in a saucepan, bring to a boil, and stir until the sugar is dissolved.  I let mine boil for about a minute or two.  Let cool, transfer to a container, and refrigerate for up to one month.  See why it's called simple syrup?

By the time I got home from work tonight, my simple syrup was chilled, my vodka was cold, and I was ready to try my hand at bartending.

Take a look at this.

YUM!  You may cringe about putting basil in a drink, but if you like the tase of basil even a little bit, you will love this drink.  I guarantee it!  If you don't love it, call me, and I will come over and drink it!

Here is the recipe I came up with.

Basil Martini
2 oz Van Gogh vodka (or any high quality vodka... we're not talking Smirnoff's or even Absolut here!)
2-3 basil leaves + a small sprig to float
2 t simple syrup
1-2 T freshly squeezed grapefruit juice

Muddle 2-3 basil leaves in the vodka.  Transfer to a shaker and add simple syrup, grapefruit juice, and ice.  Shake vigorously and strain into a chilled martini glass.  Float a basil sprig or leaf on top for garnish.  Enjoy!

You will think you died and went to heaven when you taste this.

I'm going to go water my basil.

Cheers!

K 

Rhubarb Crisp

It is that time of year.  My rhubarb was one of the first things to poke up out of the ground this spring, and I was beside myself with joy.  You see, I grew up with rhubarb in my Granddad's garden, and my parent's garden, but this is the first time I have ever grown it in my own garden.  Watching it come up after its first dormant winter was a good thing.

Rhubarb is one of those foods that you either like or don't like.  There is no middle ground.  My son got my rhubarb loving genes, and my daughter got my husband's rhubarb "ew, yuck!" genes.  I don't quite understand my daughters aversion to the sourness.  She can eat dill pickles 'til the cows come home, but balks at the sour taste of rhubarb.  My kids were with me in the garden the other day, and when I said we would be able to make rhubarb cobbler soon, their reactions were quite the opposite.  Ross and I don't mind that they have faulty genes...it just leaves more for us!

Here is my mom's recipe for a quick and easy microwaveable Rhubarb Crisp.

Rhubarb Crisp

2 heaping cups rhubarb cut into 1" pieces
1c sugar
3T flour
Pinch salt
1 egg

In a medium bowl, beat the egg well.  Mix in sugar, flour, and salt. Add rhubarb and stir to coat the pieces.  Let stand while preparing crisp topping.

Crisp Topping

2/3 c flour
1/2 c quick oats
1/4 c chopped nuts (optional)
3T brown sugar
1/2 t cinnamon
1/4 t nutmeg
1/4 c butter

Combine dry ingredients.  Cut in butter.

Put rhubarb mixture in a microwaveable 8x8 dish.  (I dare you not to eat a piece of rhubarb coated in sugary yumminess!)  Top with crisp topping.  Microwave on high for 10-12 minutes.  Serve slightly warm.

Now you could add a scoop of vanilla ice cream or some fresh whipped cream if you want, but I don't want anything to interfere with the sweet/sour combination of rhubarb and crisp.  Speaking of sweet, as I was just typing the recipe, I realized I left out the brown sugar when I made this yesterday.  I thought it tasted a little different, but it was still delicious.

As you can see.

If you must lick your plate, make sure your kids don't see you do it!

Enjoy!

K