June 2, 2010
My husband is a huge hockey fan, always has been.
He plays hockey (and has the bruises to prove it), he coaches hockey, he talks hockey and of course he doesn't miss a Flyers game.
Soooo with the Flyers currently going for the Stanley Cup he is in a bit of a frenzy. He keeps making big plans for the games and some have involved the guys (and more) over here, dragging the huge Plasma downstairs and out back, sending the wires out the window then lighting a fire and more - so much more lol! (CRAZY)
Last week I made some food and apps for a crew that was here watching the game, as the head count was rising I quickly looked around to see what I had on hand to put out one more choice to nibble on.
I saw fruit, I saw pretzels and I saw a surplus of cream cheese...I knew where that was going.
My 5 year old daughter helped with this one. We have a ritual any time we use vanilla.
We reverently open the bottle....I inhale deeply with my eyes closed and just let everything in the world but the glorious scent of the vanilla go away - I exhale a very satisfying aaaaahhhhhhhh! I pass the bottle to my daughter and she does exactly the same.
It's moments like those I know my kids will have forever burned in their memories and one I hope they will treasure :)
Vanilla is absolutely one of my very favorite things and I think my kids won't have a choice in the matter but to one day say the same lol!
Oh and guess what??? The hockey guys loved it - shot...score!!
Brown Sugar Fruit Dip for a Crowd
2 8oz packages of cream cheese, room temperature
3/4 cup brown sugar (or more to taste)
2 1/2 TBS vanilla
1/2 teaspoon cinnamon
Mix the softened cream cheese in your mixer for about 2 minutes on medium speed, you what to really whip it up. Add in the brown sugar, vanilla and cinnamon and continue mixing until fully incorporated.
Place in a crock or two small souffle dishes and serve.
Serve with apple slices, strawberries, grapes and pretzels. The salt and the sweet go so good together!!
Optional: top with some additional brown sugar, OR for some crunch make up a bit of toffee and crumble - place half in a middle layer and the rest on top...YUM!
To make toffee melt 1 stick of butter and 1/2 cup white sugar in a saucepan, add in a dash or two of salt - keep stirring until it comes to a full boil, keep it going a few minutes more (about 280 if you have a candy thermometer), stir vigorously.
Pour onto a parchment paper lined baking sheet or cake pan. Cool in the fridge, peel the paper off break apart and sprinkle (and nibble) and sprinkle some more!