Monday, November 2, 2026

Apple Cider Caramel Sauce with Sea Salt

APPLE CIDER CARAMEL SAUCE

COOK'S NOTES: This recipe makes 1 ½ cups. The recipe was adapted

from thecafesucrefarine.com . I would suggest doubling the recipe so you have an ample amount on hand. It refrigerates well in a jar with a screw-type lid.

Delicious ways to enjoy the sauce

Keep a carton of good vanilla ice cream in the freezer and a jar of this sauce in the fridge and you'll have a fabulous instant dessert.
Use it as a dipping sauce for fresh apple slices for a healthy/splurge dessert.
This is a perfect pairing with any apple dessert and takes whatever you put it on up another delicious level.
Drizzle a bit over oatmeal topped with fresh apples and a bit of cream for a super delicious weekend breakfast.
Swirl it through your favorite brownie mix.
Drizzle it over pancakes topped with diced apples instead of maple syrup.
Use it as a sauce for dessert crepes filled with Mascarpone or Ricotta.
Dip chunks of bananas in this apple cider caramel sauce, coat with finely chopped pecans, then freeze for a fun, sweet snack or dessert.

Ingredients:

1 cup apple cider
¼ cup butter 2 ounces
½ cup dark brown sugar packed
½ cup heavy cream
1 teaspoon vanilla extract
Dash of cloves
½ teaspoon Saigon cinnamon
½ teaspoon sea salt, flaky

Directions:

Place the apple cider in a medium-sized, heavy-bottomed pot. Bring to a boil, then reduce to a high, steady simmer and cook for 10-15 minutes, until the cider becomes syrupy and reduces to 2 tablespoons.
Add butter to the pan and cook until melted. Add the sugar, cream, and spices. Stir until well blended. Bring to a boil, then reduce to a high, steady simmer and cook for 5 more minutes, stirring frequently.
Remove from heat and add vanilla extract and flaky sea salt. Stir to combine.
You're done! The sauce will thicken as it cools. If it gets too thick, just add an extra bit of apple cider or cream and stir well. Sauce should be stored in the refrigerator. You can reheat it in the microwave or on the stovetop in a small pan, as it will thicken in the refrigerator.

Note: Serving it over ice cream with a sprinkle of nuts is the pièce de résistance!

Another Caramel Sauce recipe to try: use the link below

https://sockfairies.blogspot.com/2021/06/asian-chicken-mandarin-chopped-salad.html

Sunday, November 1, 2026

DAY OFTHE DEAD

The Day of the Dead is a Mexican holiday celebrated in Mexico and elsewhere, linked to the Catholic observances of All Saints' Day and All Souls' Day. Countries with large indigenous populations celebrate it on November 1 and 2.

People create altars to remember family and friends, with prayers and traditional dishes served as part of the celebrations. In AZ, many communities hold celebrations and remembrances. The cemetery in Tubac was busy with people visiting and decorating gravesites.

Recapping some holiday fun celebrating friendship and enjoying lots of yummy foods and spirited drinks.

Marilyn in the middle of the group was a cute granny charmer with a wig and a sparkly shirt.

My hat was fun and festive as it lit up matching Charley's glow in the dark shirt.

Martha, who is our resident photographer, creates amazing charcuterie boards.

Dennis and Ann came with a creative plate of Halloween cookies.

Bob and Cathy introduced their new dog Julie to the festivities.

George and Francine were themed with clever witches and skeleton motifs.

And last but not least, our hosts Tom and Toni. And we all thank you for your Halloween hospitality. And so we all move on to the next holiday, Thanksgiving dinner with Cathy and Bob.

Saturday, October 31, 2026

Halloween Greetings

Wishing you a spooky Halloween with lots of treats

Friday, October 30, 2026

All Treats and No Tricks

With Halloween just around the corner, Americans are stocking up on candy for trick-or-treaters—and, inevitably, themselves. But when it comes to what we’re buying, one candy has a remarkably strong hold on the country.

Reese’s Peanut Butter Cups ranked as America’s most popular Halloween candy in Instacart’s 2026 report, topping candy purchases in 40 states and Washington, D.C.
Chocolate dominated the rankings, accounting for seven of the 10 most popular candies, while Skittles joined the top 10 and Milky Way dropped off the list.
Utah bought 67% more candy than the national average, the most of any state, while Anchorage, Alaska, led U.S. cities at 56% above average.

Peanut Butter Cup Cookies

These are soft-baked, mini peanut butter cookies topped with Reese’s peanut butter cups and baked in an appetizer-size pan. They’re exactly like your favorite peanut butter blossoms but with a peanut butter cup!

The recipe inspiration comes from sallysbakingaddiction.com and makes about 28 cookies.

Cook's Notes:

Be sure to use Mini Reese's Peanut Butter Cups. I used my own peanut butter cookie recipe and then followed her directions for assembly. They are the perfect bite-sized cookie. Scroll back to the previous post; one of these yummy cookies was placed on the plate with the soup.

You will need an appetizer tin for this recipe.
Place 26 pieces Mini Reese’s Peanut Butter Cups in freezer until ready to use.

Peanut Butter Cookie Recipe

Ingredients:

1/2 cup butter
1/2 cup brown sugar
1 cup granulated sugar
3/4 cup creamy peanut butter, not crunchy
1 large egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 bag 10.5 oz Mini Reese Peanut Butter Cups

Directions:

Combine sugars and butter. Mix well and add in peanut butter with eggs and vanilla. Mix well and set aside.
Mix dry ingredients in another bowl with a whisk. Then add to wet ingredients and beat well.
Batter will be sticky, so freeze the batter for an hour to firm it up.
Preheat oven to 375 degrees.
Flour your hands and roll dough into small balls and place in muffin tin.

Bake for 7 minutes. Remove the pan from the oven and immediately place a Reese Peanut Butter Cup in the center.

Refrigerate the pan with cookies for 10 minutes to set the chocolate.
Remove pan from refrigerator; let cookies sit in pan for 10 minutes.
Immediately remove cookies and place on a wire baking cooling rack.

If and I say "If" you have candy leftover can try Witches Brooms

Black Magic Cake

Since I posted this recipe in 2019, I have found many uses for the batter. It's perfect for cupcakes, in a bundt pan, and making a layer cake using 2- 8-inch round pans. It's a moist cake and can be made the day before. So good😊

Easy Spider Cupcake using the Black Magic Cake batter.

https://sockfairies.blogspot.com/2019/10/black-magic-cake.html

Brownie Bites

Large and small brownie bites

https://sockfairies.blogspot.com/2024/10/all-hallows-eve.html

Last but not least, on the Ever Ready home page, go to the search box and type in Halloween and see what recipes come up.

Upcoming next week: ways to use leftover Halloween candy.

And leaving you this weekend with a healthy treat. 😊

Wednesday, October 28, 2026

The Main Event

Even if something is left undone,

everyone must take time to sit still
and watch the leaves turn.
Elizabeth Lawrence

Though don't rest too much, as you don't want to miss a new recipe from Ever Ready: Sausage Potato Soup with Veggies.

Cook's Notes: It's rich, cheesy, and comforting, with Italian sausage and potatoes. and veggies in a creamy broth. This may be the BEST new soup I have tried. There are a few steps, but it's totally worth it. It lasts 3 nights and serves 6, depending on bowl size.

Some pro tips:

Red Potatoes or Yukon Gold are best for soups and stews because they hold their shape much better due to their waxier consistency and lower starch content.
Corn makes a good addition to this soup and can be added at the end of cooking.

Prepare seasoning ahead as well as cooking Italian Sausage

Ingredients:
Seasonings
1 teaspoon dried basil
½ teaspoon each dried parsley, oregano, mustard powder
¼ teaspoon pepper

Dash of red pepper flakes

Soup

1 lb. ground Italian sausage, hot or mild, cooked and crumbled
2 tablespoons butter
1 cup each diced onion, carrots, and celery
3 cups torn baby spinach leaves, stems removed
3 cloves garlic, minced
2 tablespoons flour
1 teaspoon soy sauce
5 cups chicken broth
3/4 cup heavy cream
5 cups diced potatoes or about 6 small potatoes
1 cup shredded cheddar cheese and 1 cup shredded white cheddar

Directions:

In a large soup pot, cook the sausage crumble and set aside.
In the same pan, melt 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute. Add in seasonings.
Cover and sweat veggies for about 7 minutes.
Add in the flour and cook for 2 minutes. Add the chicken broth. Slowly stir in the heavy cream and soy sauce.
Bring to a boil, then reduce to a simmer. Add in small potato cubes to the soup. Simmer, uncovered, until the potatoes are fork-tender, about 20-25 minutes. Add the sausage back and stir to combine.
Reduce heat to low and stir in the cheeses and spinach. Mix well.
To reheat the next day, add a combination of water and broth, as potatoes will absorb a lot of the liquid.