Category Archives: Treats

Pumpkin Bread Truffles

Sick of pumpkin yet? Seems the stores this year are filled to the brim with pumpkin and pumpkin spice flavored everything. When it comes down to it, there is nothing like a good old-fashioned slice of homemade pumpkin bread. So this year, I am joining up an easy and delicious pumpkin bread recipe with some white chocolate for these fabulously fall Pumpkin Bread Truffles. Like a classic pumpkin cake with cream cheese frosting, these little bites are a great treat for any fall or Halloween party. Feel free to add some chopped pecans or walnuts to the bread recipe for extra salty and texture.

Pumpkin Bread Truffles via Haute Apple Pie

Pumpkin Bread Truffles

Ingredients:
Pumpkin bread
1  12 oz. can cream cheese frosting (or homemade cream cheese frosting if you prefer)
2 – 1 lb package of white almond bark
Fall sprinkles

Pumpkin Bread Recipe
Makes 2 loaves

1 15 oz. can of pumpkin puree
4 eggs
3/4 C vegetable oil
2/3 C water
2 tsp vanilla
1 C brown sugar
1 C sugar
3 1/2 C AP flour
2 tsp baking soda
1 tsp salt
1/2 TBSP cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

Preheat oven to 350 degrees. Spray 2 9×5 inch loaf pans with cooking spray.

In mixing bowl, combine pumpkin, eggs, oil, water, vanilla, brown sugar and sugar at a medium speed, until thoroughly combined. In separate bowl, mix flour, baking soda, salt, cinnamon, ginger and cloves until combined.

Slowly add flour mixture to wet mixture, with mixing speed on low, until flour is fully incorporated.

Bake at 350 for 60 minutes or until inserted toothpick comes clean.

Allow to cool.

When cooled, crumbled one pumpkin loaf into large mixing bowl. Slowly add half the container (about 3/4 C) cream cheese frosting and combine with hands. On a lined baking sheet, roll mixture into 1 1/2 inch balls. Refrigerate and cool for one or more hours.

Melt almond bark on stove top or in microwave according to package directions. Immediately roll pumpkin balls, one at a time, into melted bark, coating evenly. Place back on lined sheet and sprinkle immediately.

Repeat with second loaf if desired. Each loaf makes about 2 dozen Pumpkin Bread Truffles. Allow to set and harden before serving.

Pumpkin Bread Truffles

Store in cool place or refrigerator for one week or freeze.

Want more pumpkin? You got it! Follow these links for some sweet and savory pumpkin recipes!
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil

stef

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Filed under Fall, Treats

Balsamic Strawberry Mascarpone Crepes

Le Creuset Crepe PanMy husband and I recently celebrated our sixth “iron” anniversary and he surprised me with a beautiful Le Creuset crepe pan. I’ve always wanted to delve into the art of crepe making and now I have my chance. I have yet to sink in to the savory – which I do plan to do and share! – but my first test run with making a sweet breakfast or dessert crepe was extraordinary.

Crepes are a really simple batter and easy to make as long as you have a good pan, good utensils and a  good eye for flipping. These are best made to order or keep the crepes warm in an oven warmer while you make the rest.

This mixture of the balsamic vinegar and strawberries is one of my favorites and paired with the creamy sweetness of the mascarpone and whipped cream filling, it tasted just like a small gift from heaven. This will be a great recipe in a few weeks after we pick strawberries!

Balsamic Strawberry Mascarpone Crepes

Balsamic Strawberry Mascarpone Crepes
Makes 5-6 large crepes, or 8-10 small crepes

Batter
1 C milk
1 C AP Flour
2 eggs
6 TBSP water
3 TBSP butter melted, cooled
1/2 tsp salt
butter for crepe pan

Filling
1 C heavy whipping cream
1 C mascarpone cheese, softened
1/4 C powdered sugar
1 tsp vanilla
2 C sliced strawberries
1/3 C balsamic vinegar

For crepe:
Preheat crepe pan on medium high heat.

Add all ingredients and beat with electric mixer or hand blender for 4-5 minutes until smooth.

Add small pat of butter to pan and melt. Pour batter into center of pan, making a circle about half the size of the pan. Using crepe utensil, spread batter in a circular motion and allow to fill toward the edges. Cook crepe for about 2-3 minutes (depends on temperature of pan) and flip when edges become firm. Cook for another 2-3 minutes until golden brown.

For filling:
In a cold bowl, beat whipping cream until stiff peaks form, about 10 minutes. Set aside.

With a paddle attachment, beat mascarpone, powdered sugar and vanilla until smooth. Gently fold in whipped cream and set aside.

For strawberries:
In a heated saute pan, add strawberries and balsamic vinegar. Cook until vinegar reduces to a syrup consistency and strawberries soften. About 10-15 minutes.

Assemble:
Spoon mascarpone mixture down center of crepe and add strawberries. Roll to fold and add more strawberries and balsamic syrup to the top. Sprinkle with powdered sugar.

I hope you enjoy these as much as we did!

stef

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Filed under Breakfast, Cook, Treats

Valentine Cake Balls

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.

valentinecakeballs

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.

Valentine's Cake Balls

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!

stef

7 Comments

Filed under Cook, Kid Friendly, Treats, Valentine's Day

White Chocolate Peanut Butter Reindeer Fudge

If you are looking for an easy treat to get crafty with this Christmas, try this simple white chocolate peanut butter fudge recipe and wrap it in Rudolph! I have a small obsession for Rudolph crafts and treats as seen in my posts of Christmas’ past: Rudolph the Reindeer Treat Bags and Reindeer Peanut Butter Cookies. This year, we were asked to bring something to a cookie exchange for a kid’s holiday party and I thought these would be the perfect addition. They take about ten minutes of prep and cooking, 2 hours of cooling and a little extra time for decorating (which can be done with or without a little one).

reindeer fudge

White Chocolate Peanut Butter Fudge
2 C sugar
1/2 2% milk
1 tsp vanilla
3/4 C creamy peanut butter
1/2 C white chocolate chips

Line a 9 inch glass pie pan with non-stick foil or wax paper. Spray with cooking spray. Set aside.

In a medium saucepan, whisk together sugar and milk. Heat and whisk until dissolved. Bring to a boil and allow to boil for 2-3 minutes, or until mixture becomes thickened. Remove from heat and stir in peanut butter and vanilla until incorporated. Using a rubber spatula, spread mixture into pie pan. Sprinkle white chocolate chips generously over the top, patting down with the spatula. Cover with plastic wrap and refrigerate for two hours.

When chilled, remove foil from pie pan and cut into triangles. One pie pan will make approximately 10-12 triangles, depending on the size.

DSC_0011

To decorate, you will need:
Cellophane bags
Brown pipe cleaners
Self-stick google eyes
Red construction paper
Scissors
Glue

Place triangle fudge into bags. Fit bag tightly over fudge and pull together at the top. Secure with pipe cleaner, twisting to create a seal (you could always place a small rubber band to secure the bag first if you’d like). Fashion pipe cleaners into antlers, bending to your liking. Cut small circle with construction paper. Glue at tip of bag. Stick eyes above. Repeat until complete.

You can also use your favorite brownie or blondie recipe with this wrapping to create the same effect.

Happy Holiday baking!

stef

3 Comments

Filed under Christmas, Kid Friendly, Quick & Easy, Treats

Dutch Apple Pie

Everyone once in awhile over here, we need to deliver on our name. Well, here is my latest attempt. This dutch apple pie is a slight adaptation of my grandma’s family favorite. As a kid (and who am I kidding, also as an adult), I always requested her apple pie. After eating this last night, I truly know why. While I enjoy a crust topped pie, this crumbly streusel topping wins my heart every time.

This year’s apple season produced quite a bounty. I used fresh picked apples from Barthel Fruit Farm in Mequon, WI. And for all of you scared of homemade pie crust, don’t be! It is really, very easy and there really is no comparison to pre-made or frozen pie dough. (*Note: only half the pie is shown because we couldn’t wait to dig in!)

Dutch Apple Pie

Without further ado, here is the latest Haute Apple Pie, known as by my pie tasters as the “best pie ever.”

Dutch Apple Pie

Pie Crust
1 1/4 C all-purpose flour
1/2 TBSP sugar
1/2 tsp salt
8 TBSP or 1 stick of unsalted butter, cold
1/2 C ice water

Mix flour, sugar and salt together. Cut the butter into small, 1/2 inch pieces. Keep your hands off the butter as much as possible to keep it cold. Using a pastry blender, cut the butter into the flour mixture. Scoop and mix as you go, until the butter crumbly and to the size of a tiny pea.

Remove ice cubes from water. Begin to drizzle about 1/4 C of water into the mixture and mix with a rubber spatula. Continue to drizzle water until the dough begins to stick together. You may not use all the water. Gently work with hands to mold the dough. Refrigerate for 2 or more hours.

Preheat oven to 400 degrees.

After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle. Trim the edges off the dough to make a perfect circle and gently press into pie pan. Add apple filling and crumb topping (see below). Evenly and gently spread crumb topping to cover all the apples. Bake at 400 degrees for 45-55 minutes, until golden brown and bubbly.

Apple Filling
6-8 medium sized apples, peeled and thinly sliced
1/2 C sugar
1 TBSP cinnamon

Add apples, sugar cinnamon. Mix and set aside.

Crumb Topping
1/3 C sugar
3/4 C all-purpose flour
1 tsp cinnamon
6 TBSP unsalted butter, cold

Mix sugar, flour and cinnamon. Cut butter into 1/2 pieces. Add to mixture and cut in using a pastry blender until the mixture is crumbly.

Dutch Apple Pie Recipe

This pie is best served warm and always tastes good a la mode! Here’s hoping this pie helps us live up to our name!

stef

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HAP Bake Sale and Fro Yo Fundraiser for Children’s Tumor Foundation

Children's Tumor Foundation Team Iz

Join us on Wednesday, September 18 from 4 pm – 7 pm at the Hartung Park Farmer’s Market in Wauwatosa for the second annual Haute Apple Pie Bake Sale for Team IZ and the Children’s Tumor Foundation. We promise some fall inspired baked goods including: cookies, breads, muffins, mixes and other sweet treats. All proceeds benefit the Children’s Tumor Foundation NF Walk in honor of Stef’s niece Izzy, who was diagnosed last year with the rare genetic disorder, neurofibromatosis 2 (NF2). NF is a genetic disorder that causes tumors to grow on nerves throughout the body. There is no cure nor are there effective treatments for NF.

If you are unable to attend the bake sale and would like to donate to Team IZ, please click here. Your support is truly appreciated.

walk_header

The Milwaukee NF Walk will be held on Saturday, September 28 at Hoyt Park in Wauwatosa.  Participants will walk a 2.8 mile route along the Oak Leaf Trail and Menomonee River. Join us for some fun including, Bango the Milwaukee Buck, the Wauwatosa fire and police departments, Jelly Belly treats, face painting, crafts and door prizes. It will be a great family day of fun for an important cause. To register for the walk, please click here. To learn more about NF, click here.

Yo Mama

If you live in the Milwaukee area and want to help out the Children’s Tumor Foundation, visit the Wauwatosa Yo Mama Frozen Yogurt on Sunday, September 8 between 11 am and 10 pm. Print out this post or mention the Children’s Tumor Foundation and 30% of the proceeds will go back to the foundation. It’s fro yo with a cause!

Thank you all for your generous support and we hope to see you at one of these great events!

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Almond Peach Butter

Thanks to the wonderful folks at Sweet Preservation.com and the Washington State Fruit Commission, a large, gorgeous box of fuzzy, juicy peaches showed up at our doorstep. These peaches had us drooling and ready to can. We decided to use these Northwestern grown beauties to create an Almond Peach Butter. Pure in its peach form, a peach butter does not, in fact, include butter. Peaches are cooked down to a smooth form and lightly sweetened, preserving the delicate flavors of the fruit.

Washington State Peaches

This butter is a great concoction to can. For canning and preserving tips, click to our Preserving and Canning 101 link. If you do not have the resources, space or time to can, you can shrink this recipe down and toss the butter in a jar or container. It will keep in the refrigerator for 2-3 weeks.

Almond Peach Butter

Almond Peach Butter
Makes about 5-6 cups

14-16 medium-large sized peaches (about 4 lbs)
1 C water
1 3/4 C sugar
2 TBSP pure almond extract

Wash, peel and cut peaches into chunks. Put in large stock pot and add water. Heat until peaches are very soft, about 20 minutes. Using an immersion blender (or a food processor or blender if you don’t have an immersion blender), blend the peaches to a smooth consistency.

Add sugar and almond extract and simmer for 50-60 minutes, stirring every five minutes or so to make sure nothing sticks to the bottom. When the mixture is done, it will remain rounded on top of the spoon for a minute. You can also drizzle a line of the peach butter across the top of the pot. The line of mixture should keep it’s form. You can choose the thickness depending upon your liking.

If you are canning, immediately divide the peach butter amongst the jars and follow your canning instructions. If you are not preserving, allow to cool before placing in a jar or container and refrigerate.

Almond Peach Butter via Haute Apple Pie

This Almond Peach Butter is delicious on toast, an english muffin or a scone. It is a great addition to oatmeal, making it taste like a little bowl of peach cobbler. It is also a great J for a PBJ. We are also experimenting with sandwich spread, bars and other treats!

theLadies

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Filed under Breakfast, Cook, Sides, Treats