I’m having one of those days when I just can’t focus or think of anything meaningful to share. Don’t you hate that? I have a four hour block to really focus and write each week and here I sit. Nothing.
Do we overload our brains so much with the constant technology, constant noise, constant need to be going somewhere or doing something that we just can’t relax? I often feel that way. There’s always something that needs to be done that prevents me from slowing down and chilling out. I max out on multi-tasking.
But I’ve been making a conscious effort lately to prioritize and let some stuff go. Like having a clean house. It beyond stresses me to have a messy house and I guess I sometimes forget I created a little army of mess makers. I didn’t realize how much I crave organization and tidiness until I had kids and it was gone. Womp.
Instead of waiting until the house is a complete pit, I take 15 minutes every night to do a sweep of the house and pick up the carnage of the day. And I always go to bed with a clean kitchen, otherwise I would lay in bed and think about it all night. I know I’m weird. Those things make me infinitely happier and more relaxed in the morning.
I shut down the technology when I need a break. I can’t relax when there’s all the things to look at. And I especially try to when the kids are around. Am I perfect about it? No, but much better than before. It’s amazing how much more fun you can have with your kids when you aren’t checking Instagram or reading emails.
When we went to the apple orchard and picked these delicious apples for this dip, I didn’t look at my phone once and we were there the whole day. It was glorious. And I so didn’t care when many texts went unanswered until after the kids were in bed (sorry, not sorry if you were one of them). I’m getting my priorities on.
On the drive home from the orchard, I dreamed up this creamy, tangy, salty caramel dip that is perfection with tart apples. Are you guys over the salted caramel trend? I hope not because salted caramel forever.
You start by melting caramels and sweetened condensed milk to get the caramel base. After it’s cooled, you simply blend it with cream cheese and vanilla Greek yogurt for a nice tanginess to cut some of the sweetness from the caramel. And then top it with loads of salt.
This is amazing with apples but I’m pretty sure it would be glorious drizzled on top of ice cream too. Just thought I should let you know.
- 11 oz. caramel bits (or regular caramels unwrapped)
- 14 oz. sweetened condensed milk
- 1 tsp. sea salt, plus more for sprinkling
- 1 (5.3 oz.) container vanilla Greek yogurt
- 3 oz. 1/3 less fat cream cheese
- Heat a small saucepan over medium-low heat. Place caramel, sweetened condensed milk in pan and cook until melted and smooth, stirring frequently. Do not allow to boil. Stir in salt. Remove from heat and allow to cool for 30 minutes.
- Place yogurt, cream cheese and caramel sauce in a blender or food processor and blend until smooth. Refrigerate for at least 3 hours. Top with more sea salt and serve.