Delicious

While perusing Pinterest a month or so ago, I came across this pin from The High Heeled Hostess...a redo of Starbucks' Spiced Apple.  It tastes like the very best apple pie in a beverage!  After the Ghost Walk Saturday evening, we stopped at the local Starbucks...pretty rare, as we usually frequent the local coffee houses rather than the big chain.  While in line for a coffee (I had the almost sinful Salted Caramel Mocha), I remembered this apple drink I wanted to try at home.  I purchased a bottle of the Starbucks Dolce Sugar-free Cinnamon syrup from the barista...she asked if I had a pump for the bottle, and included one in my bag when I said I didn't have one.  Anyway...after sitting in their comfy leather chairs and chatting for a while, one of the employees came around with a tray of sample drinks...it was the Spiced Apple!  Delicious--and now I had the original to compare to my soon-to-be whipped up "home edition."  I stopped at the grocery on the way home to purchase apple juice, fat-free RediWhip, and fat-free caramel.  Decided I needed all fat-free products since I blew it on the Salted Caramel Mocha (!!).  Early Sunday afternoon I put the High Heeled Hostess version together:

8 oz. apple juice (warmed in the microwave)

2 pumps of Dolce Cinnamon Syrup

Whipped Cream

Drizzle of Caramel

Totally delicious, not too bad in the calorie/fat/sugar category, and way less expensive than the Starbucks brew.  This is going to be my official beverage for fall...and maybe winter!  Go visit the High Heeled Hostess for other amazing recipes.

P.S.  I thought cinnamon syrup would taste like liquid Red Hots...and I was so wrong!  The Dolce version tastes buttery and rich (and zero calories).  Definitely worth a trip to Starbucks.



Lime Time

I love limes...the scent, the flavor...so refreshing on a hot summer day. If I don't have the time (or the limes), I usually head for the Sonic drive-thru for a Limeade. On the drink menu today at the house---Lime Rickeys. The recipe:

3/4 oz fresh lime juice

1 oz simple syrup

3 dashes Angostura® bitters

6 - 8 oz club soda

What I usually do is juice a bag of limes, add simple syrup to the juice, and refrigerate it. Pour a "shot" into a tall ice filled glass, add a dash of bitters, and fill with club soda. Refreshing... Happy Summer!

Autumn's Bounty

This time of year is just so beautiful. The sights, scents, and sounds of autumn are so welcome after a long hot summer.

This recipe is wonderful for sipping on a cool, crisp evening:

Spiced Cranberry Apple Cider

1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)


DIRECTIONS
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.

TGIF

In anticipation of the "arctic blast" that is supposed to hit us this evening, I have a warming evening planned...kinda chick-flicky, but it will definitely take our minds off the cold outside! I've been raving about The Tudors since I watched it OnDemand early in the fall. While the history of it is a bit skewed, and Henry the VIII is a hottie instead of a bloated, syphilitic old monarch, it is a blast to watch. A friend from work is coming over to watch the first few episodes (again OnDemand...leading up to the new season beginning at the end of March on Showtime). I made another beef burgundy this morning, along with defrosting a loaf of Rhodes bread dough...the beverage for this very cold night...Glogg...from The Ski House Cookbook by Tina Anderson and Sarah Pinneo. Here's the recipe...

Glogg

1 1/2 cups vodka

10 cloves

10 cardamom pods

2 (3 inch) cinnamon sticks

1 (2 inch) piece fresh ginger, peeled

Zest of 1 orange

1 (750 ml) bottle inexpensive red wine

1/2 cup sugar

1. Combine the vodka, cloves, cardamom, cinnamon sticks, ginger, and orange zest in a small bowl. Set aside for at least 1 hour, or covered for up to one week.

2. Combine the wine and sugar in a large saucepan. Bring to a boil, reduce the heat, and simmer until the sugar is dissolved. Add the vodka mixture, return to a simmer.

3. Strain and serve warm.

Friday Night Treat

Hummus with toasted Pita Bread

2 cups drained canned chickpeas, liquid reserved
3 Tbs. tahini
3 Tbs. fresh lemon juice, plus more, to taste
2 to 3 Tbs. plus 1 tsp. Toasted Garlic Oil
1/8 to 1/4 tsp. cayenne pepper
Salt, to taste
6 pita breads
1 tsp. chopped fresh flat-leaf parsley

In the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving. Prepare a medium fire in a grill. Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 minute more. Transfer to a cutting board and cut into wedges. Drizzle the hummus with the 1 tsp. garlic oil and sprinkle with the parsley. Place the bowl on a platter and surround with the pita wedges. Serve immediately. Serves 6.




With the weekend upon us, it's time to sit back, relax, and enjoy the surroundings of our decorated homes. No better way to do this--and to celebrate ourselves--than with a light, refreshing Cosmopolitan! Here's my favorite recipe:

Ice cubes as needed

2 fl. oz. citrus vodka

1 Tbs. triple sec

1 Tbs. cranberry juice cocktail

1 Tbs. fresh lime juice

Fill a cocktail shaker two-thirds full of ice cubes. Pour in the vodka, triple sec, cranberry juice cocktail and lime juice and shake well. Strain into a chilled cocktail glass. Serves 1.