Yummy Smoothie

The girls and I just made an amazing tasting smoothie.  This smoothie may just become my breakfast in the morning or be on the snack list from now on.  Here are the ingredients if you want to try making this yourself.

1 Banana, sliced
Handful of strawberries, diced
1 Small fuji apple, diced (skin and core removed)
Flax seed (I used 6 tablespoons organic cold milled golden flax but you can use less or none at all)
Peanut Butter (about 3 tablespoons, more or less to taste)
Chobani vanilla flavored greek yogurt (about 3 tablespoons, more or less to taste)
Milk (enough to achieve the consistency that you like)

Mix all of the ingredients in a blender and blend away until you have a delicious tasting smoothie.  Enjoy!

This made enough for the girls and me to each have a glass.

Salted Caramel Apple Filling

While looking for some sourdough Challah recipes I came across a recipe for salted caramel apple filling.  I knew from reading the description of this recipe that I had to try this.  I mean come on it's apples, caramel and salt what's not to love right.  I am so glad that I made this, it's amazing.  It goes very well with ice cream, I mean really well.  Even people that didn't like carmel (I know it's shocking that those people exist) liked this recipe.  The author of the recipe also suggested filling Challah with this and then making french toast with the finished product, which I plan to do.  So here's the recipe for you guys to try:

Salted Caramel Apple Filling
1 cup sugar
1/2 cup water
4 tablespoons butter
1/2 cup heavy cream
1 1/4 teaspoons sea salt
3 medium apples, peeled, cored and cubed
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
!/4 teaspoon ground ginger
1 tablespoon flour
Squeeze of lemon juice
DIRECTIONS:
1. In a bowl, Combine the chopped apples with the cinnamon, nutmeg, ginger, lemon juice and flour. Set aside.
2. Pour the water around and over the sugar in a heavy-bottomed saucepan. Cover and cook over medium heat until the sugar dissolves (I prefer this over the brushing the sugar off the sides with a wet pastry brush).
3. When the sugar dissolves, turn to high heat, and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the butter – it will bubble vigorously. Simmer and stir with a wooden spoon until the sauce is smooth and thick, about 2 minutes. Stir in the sea salt.
4. Take pot off heat, let sit about 3 minutes, then stir in the chopped, spiced apples while caramel is still very hot. Let cool to room temperature. If not using immediately, refrigerate in an airtight jar or container.

The link below will take you to the blog where I found this fabulous recipe:
http://lisamichele.wordpress.com/