Congrats to commenter @ajgreer for winning the Hanna Martine Long Shot giveaway! We hope you are all enjoying your Valentine’s Day. Here is a snapshot of what my little guy gave to all of his Packer loving friends at school today.
I’ve been Valentine’s nostalgic this year after signing up to bring the sweet treat for my little guy’s Valentine’s Day party at school. Nothing says Valentine’s Day more than Conversation Hearts. While these little heart-shaped sugar messages have evolved over the years – TXT ME, TWEET ME – the taste still brings back memories of stuffing little homemade mailboxes full of loving messages and treats.
I knew these three and four-year-olds would be hopped up on lots of sugary treats, so I wanted to make a bite sized treat to share. I put together these funfetti conversation heart cake balls that are as tasty as they are cute!
Valentine Cake Balls
Yields approx. 30
1 box Funfetti cake mix (w ingredients included on box directions)
6 oz whipped vanilla frosting (1/2 can)
2 12 oz. packages pink candy melts
1 small box conversation hearts
Bake cake mix according to directions on box. Allow to cool.
In a large mixing bowl, crumble cake. Add frosting and mush cake and frosting together with hands, working frosting through cake to mold together. Using a tablespoon or cookie dough scoop, scoop out 1-2 inch balls of dough and roll. Place onto foil lined baking sheet. Continue until all dough is used up. Refrigerate for at least one hour.
In microwave, melt candy melts according to directions. Using a teaspoon, drop balls, one at a time into candy melt mix. Full coat and slowly drop balls back onto foil lined sheet. Place one conversation heart on the top of each ball, pressing in. Put in a cool place to dry, at least one hour. Cover for up to one week or freeze for three months.
Looking for another comforting Valentine dessert? Try any of these from our friend’s around the web!
Jeanette’s Healthy Living: Quinoa Fudge Brownies
Feed Me Phoebe: Salted Caramel Budino with Whipped Cream
In Jennie’s Kitchen: Milk Chocolate Brownies
Big Girls, Small Kitchen: A Chocolate Fondue Party
Elephants and the Coconut Trees: Blood Orange Bars
Dishing with Divya: Carrot Halwa
Virtually Homemade: Raspberry Grand Marnier Mascarpone Hand Pies
Devour: 5 Bread Pudding Recipes for Valentine’s Day
Weelicious: Puff Pastry Berry Hearts
Red or Green: Hot Chocolate, New Mexican Style
Napa Farmhouse 1885: Chocolate Cake Brownies (Refined Sugar-Free)
The Sensitive Epicure: Nutella Panna Cotta
Food for 7 Stages of Life: S’mores on a Stick
Tasting With The Eyes: Puff au Chocolat avec Fraises, Basilic, Fleur de Sel
FN Dish: DIY Chocolate Desserts for Valentine’s Day
Happy Valentine’s Day!
It’s cold outside but the temperatures are rising over here at Haute Apple Pie for Valentine’s week! We are happy to bring you a Valentine’s giveaway from romance author and fellow foodie, Hanna Martine. Hanna is the author of the paranormal romance Elementals series, including Liquid Lies, Taste of Ice and Drowning in Fire (coming this April) as well as the contemporary romance Highland Games series. To add a little extra spice to your life, this week we will be giving away a copy of Long Shot.
Here is what Long Shot is all about:
Jen Haverhurst is on the verge of becoming a partner in New York City’s top event planning company when her sister calls begging for help. The New Hampshire town of Gleann—where they spent many happy childhood summers—is in danger of losing its main attraction, the Highland Games. Jen reluctantly agrees to take over running the Games as well as helping with their aunt’s failing B&B. But she didn’t count on Leith MacDougall.
Before she left town ten years ago, Leith was a summer friend who grew into something much more. Since then, he’s become a legend of the Highland Games, winning three years in a row. Now retired, he’s just about ready to skip town to chase his own dreams of success.
But when Jen tries to convince Leith to stick around and help revive the Games, their youthful romance is revived into a very grown-up Highland affair…
We talked with Hanna to get a little insight on her life as an author as well as some of our favorite topics – food and parties!
I write contemporary and paranormal romance novels, which means there’s always a happy ending for the couple in question. Sometimes there’s magic (paranormal), sometimes there isn’t (contemporary), but both kinds of books take place in the modern day. I left a decade of office work in order to show my daughter what it means to go after your dream. The only thing I’ve ever wanted to be is a novelist. I used to think I was going to be the next J.R.R. Tolkien or George R.R. Martin and write epic fantasy (and use lots of initials), but the fact I used to steal my mom’s romance novels in high school should have tipped me off that hot love stories were in my future. I live outside Chicago, but my heart resides in Australia.
Where did you get your inspiration for Long Shot?
I got married in Scotland (in a 700-year-old castle haunted by a ghost named Sebastian, but that’s a whole other story), and while we were there we stumbled across a local Highland games, which we LOVED. We spent a day in the sun drinking beer, watching men in kilts throw huge, heavy implements around a field for sport, and listening to Scottish folk music. When we returned to the States, we discovered that there’s an annual Highland games ten minutes from our house. We’ve become reliable attendees. In 2012, I was sitting there watching these incredible male athletes strut around the field in sexy kilts and I was like, hmmmm….romance novel hero???? Up until then I’d only written paranormal romance, but I concocted two contemporary stories centered around the concept of the Highland games in America, and I sold them to my editor at Berkley Sensation/Penguin Random House. I used some of my previous experience planning events in my old job to create the character of Jen, who returns to the town of her heart to revive its spirit and its local Highland games.
If you were to pair this book with a meal and beverage, what would it be?
Food and drink, say no more! This book is casual and fun, yet sexy and mature, so it must be beer. A hearty glass, not a light lager (ew, light beer!). An ale of some sort, red or cream. Paired with a crinkly paper pocket full of fish and chips. Not the flimsy, watery kind, but the dark brown, thickly battered, crunchy/crispy slabs of flaky fish that put you in heaven. Pair that with hot, firm chips (potato skin still on, preferably), and you’re good to go.
Just like Jen from Long Shot – we love to plan. What would be your ideal party or event to plan?
My ideal party to plan would be a huge outdoor event with all my friends and family. Like a wedding, but not, haha. Food stations providing a wide variety of upscale picnic food, all sorts of lawn games set up and ready to go, tons of kids screaming around. It would be by a lake or the ocean, so we could play and drink and eat all day, watch the sun go down over the water, and then I’d have the world’s greatest private firework display.
Thanks to Hanna for sharing with us and helping us add a little heat this Valentine’s Day!
So now for the details! To win your very own copy of Long Shot, simply leave a comment below and answer: how you are spicing up your Valentine’s Day?
The giveaway ends at 11:59 p.m. on Thursday, February 13. The winner will be announced Friday, February 14. You must be 18 or older to enter and live in the Continental U.S. Winner will be chosen at random.
A few years ago, the hubs pulled a black bear tag and, lo and behold, came back from his hunt with well over 100 pounds of bear meat. This was the year we were getting married and had just bought a house and funds weren’t exactly free-flowing so I took it as my mission to take his “gift” and make the most of it in free meals (this is what love looks like, people). Some of the things we tried left a bit to be desired (ahem, bear ribs) but others, like this recipe below were pretty fantastic.
This year, another bear ‘showed up’ in my freezer and I was actually quite excited to bust back out the slow cooker and make this version of a hearty French Dip Sandwich. Of course, most people don’t just have bear at their disposal but this would be just as wonderful with a beef roast.
Slow Cooked French Dip Sandwiches with Stout Au Jus
4 lb beef or wild game roast cut
1 can beef consomme
1 can french onion soup
1 bottle stout beer
2 cloves garlic, minced
1 bay leaf
1 sprig fresh rosemary
1 small bunch fresh thyme
cracked black pepper
sliced swiss cheese
Place roast in a slow cooker. Pour beef consomme, french onion soup and beer over meat. Add Worcestershire, garlic and cracked pepper. Toss in bay leaf, rosemary and thyme. Slow cook on low for 8-9 hours or on high for 4-5 hours until meat is very tender.
Remove meat from slow cooker and shred or slice thinly, depending on meet you’ve chosen. Place meat on sliced French rolls and top with a slice of swiss cheese. Microwave for about 30 seconds to just melt cheese. Ladle jus from the slow cooker into a small bowl for dipping to serve.
Unfortunately, polar vortex temperatures are not conducive to outdoor grilling. Unless you are into deep frozen cheeseburgers. I, for one, am not. I recently tried this incredibly easy way to cook up a burger inside with little mess and lots of flavor. By baking the ground beef patty in a rimmed baking pan, you end up spending less time at a grill and more time with your guests.
This is the perfect addition to a Super Bowl spread. I’ve listed the recipe for the most classic of cheeseburgers, but the possibilities with these are endless. Next time I’m thinking BBQ Cheddar or Mushroom Swiss.
2 lbs ground beef
1/4 C diced yellow onion
2 TBSP worcestershire sauce
1 tsp salt
1/2 cracked black pepper
6 slices, sharp cheddar cheese
small pretzel buns, or other small dinner rolls
Lettuce, ketchup, mustard or other desired condiments
Preheat oven to 400. In a large mixing bowl, mix ground beef, onion, worcestershire sauce, salt and pepper together. Press beef mixture evenly into a rimmed 9×13 baking pan. Using the end of a wooden spoon or other similar utensil, press down, making indents randomly across the meat (as shown in the picture).
Place in oven and bake for 20-25 minutes. About halfway through, remove from oven and empty grease. Repeat after 25 minutes. Place cheese slices across the top and place in the oven for 2-3 more minutes to melt cheese.
Using a pizza cutter, cut patty into squares of desired size. Place on buns and serve!
Check out these other Super Bowl friendly sliders!
Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Devour: Pick Your Slider Stuffing for Super Bowl
Dishin & Dishes: Philly Cheesesteak Sliders
Blue Apron Blog: 5 Tricks to a Great Slider
Weelicious: Mexican Chicken Sliders
Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders
Virtually Homemade: Meatball Sliders
Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar
Red or Green: Buffalo Chicken Sliders with Bacon & Celery
The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair
Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders
Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders
FN Dish: Super Sliders
With the new year comes resolutions and many of those lean toward healthy eating. Now we love a good thick, cheesy, creamy and caloric macaroni and cheese just as much as the next guy, but sometimes, lets face it, we need to lighten it up. So we are kicking off the new year with a guest post from Carrie over at Diet Deep Dish who is bringing us a delicious recipe for Cauliflower Mac & Cheese…Wisconsin Style.
Hello! I’m Carrie from the blog, Diet Deep Dish, and I am so honored to provide a guest post for Haute Apple Pie! I share the HAP ladies’ passion for creating simple, delicious recipes with a Midwestern flair. My goal is to lighten-up your favorite comfort foods, so what better way than to start with Mac and Cheese?
This recipe ups the nutrients with whole grains, cauliflower and broccoli, but is just as creamy and satisfying as the original. I brought this to our family Christmas, and adults and kids alike went for second helpings. I hope you enjoy!
Wisconsin Cauliflower Mac and Cheese
Yields 8 servings
Adapted from Rachel Ray
1 head cauliflower, chopped into florets
12 oz whole wheat pasta
2 cups broccoli slaw
2 tbsp butter substitute, like Earth Balance natural buttery spread (or butter)
1/4 cup whole wheat flour
1 cup skim milk
½ cup vegetable broth
1 tsp chili powder
2 tsp oregano
1/2 tsp paprika
2 cups reduced-fat cheddar cheese
4 oz reduced-fat cream cheese
Salt and pepper to taste
For the topping
2 slices whole grain bread, torn into pieces (or 1 cup whole wheat bread crumbs)
2 oz goat cheese
½ tbsp. butter
1. Bring a large pot of salted water to a boil and add the cauliflower. Cook until tender, about 5 minutes.
2. Remove the cauliflower with a slotted spoon and add the pasta and broccoli slaw to the same boiling water. Cook until tender. Drain the water and add the cooked cauliflower to the pasta and broccoli slaw and set aside.
3. Meanwhile, melt the butter or butter substitute in a skillet. Whisk in the flour until combined. Slowly whisk in the milk, broth and seasonings and cook until thickened, about 5 minutes.
4. Stir in the shredded and cream cheeses. Add salt and pepper to taste. Pour the sauce over the pasta mixture and toss to coat. Pour into a greased 9×13 in baking dish.
5. To prepare the topping, place the bread (or bread crumbs) and goat cheese in a food processor and pulse until combined. Melt the butter in a saucepan and cook the bread crumb mixture until lightly toasted, about 5 minutes. Sprinkle mixture over the mac and cheese.
6. Preheat the oven to 350 degrees F and bake uncovered for 15 minutes. Enjoy!