Halloween Martini - Salted Caramel Apple Martini

 

It wouldn’t be adult Halloween for me, without a festive cocktail to sip on while handing out candy.  I will list the links to some of the fun drinks I have made in past years, but this year I have hit on a good one.

It is a Salted Caramel Apple Martini and it is delicious.  All the flavors are represented in each sip with sweetness, saltiness and especially the sour apple flavor.  It was easy to make and luckily I had everything in my liquor stash.  I think it looks especially pretty in a retro coupe martini glass too.  

Happy Halloween and enjoy!

To make one drink:

Put caramel sauce on a plate and roll rim of martini glass until edge is covered. In another plate, add sea salt and dip glass with caramel rim until covered with the salt.

To a martini shaker add ice, 2 ounces lemon vodka, 2 ounces Apple Pucker liquor and a squeeze of a lemon. Shake and pour in prepared glass.

Halloween Cocktails through the years:

All The Boos 2021

Red Wine Ice Cream Float 2020

Pumpkin Spice White Russian 2018

Apple Cider and Buttershot Cocktail 2013

Welcome to the World Audrey Christine

 

Our first grandchild, Audrey Christine was born in Michigan on October 15th.  She is a petite little one and so, so sweet.

It has been just over a week since her birth and we are back in Florida, but I remain thankful that we were able to share in the joy of her arrival.  I will never forget my first look at her when I walked into the hospital room.  Just hours old, but perfect and so pretty sleeping in her bassinet.  Definitely love at first sight.

During the week, I did a lot of cooking in between holding her whenever I could.  It was hard to leave, but we go back in a month and then again at Christmas, so a lot of cuddles to look forward to.  The last night we were there, our little family of six had dinner together and celebrated the addition of the newest tiny member, making us officially a family of seven.  

October So Far

 

We are still on baby watch and ready to travel when we get the call, but also staying busy as we wait.  October is my favorite month in Florida and this weekend we are finally being rewarded with some cooler weather.  It’s time to open the door wall to the lanai and enjoy indoor/outdoor living.

Golf is lovely this time of year, with a welcome breeze and great conditions from the rainy season.  One morning this week, I golfed first thing with some neighborhood friends and I even wore a jacket for a bit. I’m looking forward to getting the ladies golf group I run back together for weekly golf at the end of the month.

My book club is starting back up after the summer off and the first book we are reading is Lessons In Chemistry by Bonnie Garmus.  It is my kind of book - smart writing, unique and quirky.  Great characters too.  It reminded me a bit of Where Did You Go Bernadette which is on my all time favorites list.

Wedding planning is moving right along and I am along for the ride with the bride who is a wedding planner.  I am very excited about the choices she is making and think it will all be beautiful. She booked an appointment at a bridal shop in Sarasota and also an appointment when I will be in Michigan, so ordering the bridal gown will be happening very soon.

Finally, I made a delicious and different sweet treat with some leftover pumpkin puree and if you love pumpkin pie, this is a great crustless alternative.

Pumpkin Crisp 

1. Preheat oven to 375 degrees.  Spray a 8x8 baking dish with cooking spray.

2.  In a medium bowl, whisk together 3 eggs, 1 c sugar, 1 15 ounce can pumpkin puree, 2/3 c heavy cream,  3 tsp pumpkin pie spice, 2 tsp vanilla and pinch of salt.  Pour into prepared  baking dish.

3.  In a food processor, pulse 1 1/2 c brown sugar and 1 1/2 c flour.  Scatter 1/2 cup cold butter, chopped into small pieces on the top, then pulse until crumbly.  

4. Sprinkle crumble mix on top of pumpkin mixture.  Add chopped pecans on top of crumble mix, if desired.

5.  Bake 40- 45 minutes until set and top is lightly browned.

Enjoy!