Author Archives: Anne

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About Anne

Family: my wonderful husband, Adam, and our amazing little girl, Isla Dwelling: a small Cape Cod in the suburbs Real job: Human Resources Coordinator and Office Manager for DeskArmor, LLC. Homemaker tip: Even the simplest food can look elegant if you serve it properly. Presenting food on adorable platters is an easy way to impress guests. I am ashamed to admit that: I have never used a lawn mower. (I am blessed with a husband who takes pride in his yard) Three foods I can’t live without: cheese, olive oil, and chicken fingers Most important lesson learned: being a mom is the hardest job you’ll ever love One thing I am afraid of running out of: Clorox anywhere spray…and diapers
by | May 4, 2011 · 8:07 am

Butternut Squash Ravioli

While digging through my freezer the other day, I came across some pureed butternut squash that I made and froze last fall.  It has almost been 6 months, so I needed to use it up!  I got an idea to try and recreate one of my favorite Milwaukee dishes, Butternut Squash Ravioli from the amazing restaurant La Merenda.  They are tender, sweet ravioli topped with melted butter and a crushed, crunchy almond cookie.

I love the taste of simple, pureed butternut squash, so I wanted to keep the filling basic so the squash would be the standout flavor.  I decided to try out wonton wrappers instead of fresh pasta, which worked very well.

Warning:  This recipe is incredibly delicious but quite time consuming!  It took me about 1 1/2 hours from start to finish.  I will say that I think the outcome is worth the effort, but this is not a 30 minute meal!

Butternut Squash Ravioli

1 cup pureed butternut squash (I roasted mine and blended it with a small amount of water to reach a good consistency)
1/4 cup ricotta cheese
2-3 tablespoons fresh grated Parmesan
dash of nutmeg
1 egg
1/3 cup butter
1 package wonton wrappers
1 almond biscotti, crushed

Start by making the filling.  Blend the pureed squash with the ricotta and Parmesan cheese.  Mix in a tiny bit of nutmeg and then place in the refrigerator to allow it to cool down.

Place  your chilled wonton sheets on a cutting board and cut into a circle either by using a biscuit cutter or top of a wine glass or mug as your guide, cut out about  36-48 evenly shaped circles.  Set aside.

In  a seperate small bowl, whisk the egg.  Also, grab a cookie sheet and generously sprinkle with corn starch.  This will prevent the ravioli from sticking to the cookie sheet.

Now, you are finally ready to assemble your ravioli.  Start with one circle and place a small teaspoon sized dollop of the butternut squash mixture in the center leaving a good boarder around the edge.  Be sure not to overfill or you might have a hard time sealing them.  Dip your finger in the egg and completely coat the outside boarder.  Top with another circle and press all edges until the ravioli is sealed.  Then, with the edge of a spoon, go around the ravioli, pressing down to be sure they are sealed up tight.  (This will help prevent them from opening when they are placed in the boiling water.)

Continue this process until you have used up all of the squash mixture.

Bring a large pot of water to a boil.  In a separate pan, melt 1 /3 cup of butter and allow it to slightly brown, being careful not to let it burn.

Once your water has reached a rapid boil, gently place your ravioli one at a time.  I only boiled about 5 at a time to prevent them from sticking together.  (Tip: Gently stir once you place the ravioli into the water to ensure that they do not float to the bottom.  If this happens, they might stick and possibly burst open.)  Watch carefully, after about 3 minutes they will begin to float to the top.  Once this happens, they are done.  Take out each ravioli with a slotted spoon and place directly into the melted butter.

You can either let them all sit in the butter and soak it up, or dip them in the butter and place in a serving dish.  If you do not dip them in butter the ravioli will stick together and will be difficult to separate.

Continue this process until all of the ravioli are cooked.  Plate and top with the crushed almond biscotti.

One bite and I was in heaven, the delicate wonton wrappers really allowed the butternut squash to shine in this recipe and the addition of brown butter just enhanced the flavor.  The best part is the crunch of the biscotti, it adds just a tiny bit of sweetness.

Now, I am sure some of you are wondering why I spent all that time cutting circles out of the wonton wrappers.  I did some trial and error with this to see which shape would cook up the best.

First I tried to leave them whole, but the ravioli seemed a bit too large and were much more delicate, making them prone to breaking while in the boiling water.

I also made triangle shaped ravioli, leaving the wonton sheets whole and just folding them in half.  This worked pretty well too, but I just preferred the round shape.

My whole family ate these up and enjoyed every bite.  They all agreed that they are definitely worth the effort.

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by | April 27, 2011 · 8:25 am

Miss Amy Muffins

This recipe was passed down to me from my good friend’s mom.  I have the best memories of making these growing up in their kitchen and eating them immediately after rolling them in sugar.  I am sure we would eat more than we would put on the plate.

Miss Amy Muffins are a mildly sweet muffin that is rolled in melted butter and then in sugar.  They almost taste like a mini churro and are amazing.  This recipe makes about 2 dozen mini muffins, and I bet they won’t last more than 1 day in your house!

Miss Amy Muffins
1/3 cup softened butter
1/2 cup sugar
1 egg
1  1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla

Topping:
1/2 cup sugar
1/2 teaspoon cinnamon

1 stick melted butter, in a separate bowl

Preheat oven to 350.  Cream butter and sugar then beat in the egg.  Sift the dry ingredients and add alternately with milk to the butter mixture.  Finally, add the vanilla.

Grease a 24 cup mini muffin tin and evenly fill with the batter.  Bake at 350 for 20-30 minutes.

While the muffins bake, mix 1/2 cup sugar with 1/2 teaspoon cinnamon.  In a saucepan, melt 1 stick of butter.

Remove the muffins from the oven and remove from the tin once they are cool enough to handle, but still warm.  Roll each muffin in the melted butter and then in the cinnamon sugar.

These are delicious warm or cold, but are heavenly if you eat them right out of the oven.

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by | April 20, 2011 · 8:23 am

Mashed Potato Bar

I love hosting dinner parties.  I am not sure why, but my husband and I just love having friends over and feeding them!  While I do love the company and enjoy cooking, one thing I do not like about hosting a dinner party is that fact that I spend so much time in the kitchen preparing the food and not enough time sitting around the table with my guests.

Last week we had 2 couples over for dinner along with all of their children (4 kids under 4!).  I wanted to come up with a meal that everyone would enjoy so I put together a mashed potato bar.  It was a huge hit and was really minimal work and preparation.

I provided 2 kinds of potatoes, mashed and baked.  Then, I made a few different toppings: broccoli and cheese, barbecue pulled pork and sauteed mushrooms along with grated cheese, sour cream and crumbled bacon.  I also served a green salad and bread sticks on the side.

Guests loaded on the toppings and had fun making their own creations.

The best part about this kind of meal is that you can cater it to your own tastes.  Try topping your potatoes with shredded chicken, grilled veggies or your favorite chili.  The options are endless!

What is your go-to dinner party meal?

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by | April 13, 2011 · 8:16 am

Toasted Ham and Cheese Sandwiches with Onion and Poppyseed Butter

While growing up, these ooey gooey sandwiches were a weeknight staple.  The secret is the butter that is spread on both sides of the bread.  It melts into the cheese and gives the sandwiches a ton of flavor.  Serve with a fresh salad and you have a weeknight dinner that is on the table in 20 minutes.

Toasted Ham and Cheese Sandwiches

6 onion rolls
shaved ham
12 thin slices of Swiss cheese
1 stick of butter, softened
1/4 cup thinly diced or grated onion
2 Tbsp poppy seeds
2 Tbsp mustard

Create the butter mixture by mixing the grated onion, poppy seeds and mustard into the softened butter.

Split your rolls and place, face up, on a large cookie sheet.  Spread a thin layer of the butter mixture on each side followed by a slice of swiss cheese on each side.  Top with Ham.

Bake at 350 for 10-15 minutes or until the cheese is melted and the roll is toasted.

These may sound like your everyday toasted sandwich, but don’t be fooled!  These ham and cheese melts pack lots of flavor and are filling enough for dinner.

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by | April 6, 2011 · 8:22 am

{Retail Replicate} Burlap Message Board

I saw this Burlap Message Board in the Ballard Designs catalog last month and fell in love.  It was perfect for my entryway, although the $79.00 price tag was a little steep.

After spending some time poking around my local craft store, I decided to try and replicate this message board using a method I saw the amazing Kate do on her blog Centsational girl.  She used a painters canvas to create an inspiration board for her office and I thought I might be able to use that same method for this project.

 

The message board turned out great and the best part was it only cost me about $20!

Here’s what you need:

Painters canvas, any size
squares of cork board
glue
burlap or any other fabric – I used fabric that was 100% cotton, but had a burlap look and feel
upholstery tacks
staple gun
hammer

First, you want to  glue the cork board to the back of your canvas.  Start by placing a thin layer of glue on the back of your board.

Secure the cork to the back of the canvas, cutting the pieces so that they fit into the back, being sure to slide it under the wood bar that goes down the middle.  Smooth out each piece as you go.

When you are finished, it will look like this.

Next, Cut your fabric so you have a couple extra inches on each side to wrap around the frame.  Iron out any creases that exist.  Lay the fabric down on a flat surface and place the canvas on top.  Pull up one side at a time and staple all around the edges so that the fabric lays flat.

Once you have secured your fabric, measure out how far apart you would like your upholstery tacks and nail the tacks down with a hammer.

Finally, attach D Ring Hangers to the back for hanging.

The message board turned out great and it looks perfect in my entryway.

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by | March 30, 2011 · 8:27 am

Cream of Potato Soup

I am such a fan of home made soups.  They are quick to make, satisfying and give you leftovers for days.  My neighbor makes the most amazing Cream of Potato Soup and I was so excited when she shared the recipe with me.  This soup is rich, creamy and surprisingly, easy to make. Top it with some shredded cheddar cheese and crumbled bacon and you have the perfect meal for chilly, early spring night.


Cream of Potato Soup

8 – 10 potatoes, peeled and cubed
2 Tablespoons butter
3 Tablespoons chicken bouillon crystals
8 oz cream cheese
1-2 cups milk
2 – 3 Tablespoons corn starch
1/4 cup water
salt and pepper to taste

bacon, grated cheese and green onions for topping

Place diced potatoes  in a large soup pot and fill the pot with water until it is level with the potatoes.  Add the butter and the bouillon crystals and boil until the potatoes are fork tender.

Next, stir in the cream cheese until completely melted.  Add 1-2 cups of milk until you reach a nice, soup-like consistency.  Bring this mixture just to a boil. Be careful not to overheat this soup or some of the potatoes may burn to the bottom of the pan.

In a separate bowl, mix water and cornstarch until smooth.  Add it to the soup a little at a time until you reach a nice, thick consistency.  Add salt and pepper to taste, remove from heat.

Serve with cooked and crumbled bacon, shredded cheddar cheese and green onions.



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by | March 21, 2011 · 8:37 am

{Giveaway} The Meat Lover’s Meatless Cookbook

***This giveaway is no longer accepting entries***

And the winner is…Alicia whose favorite meatless meal is “veggie lasagna, heavy on the veggies.”  Congratulations!

 

I always find myself trying to cook at least 2 meatless meals per week even though nobody in my family is a vegetarian.  There are so many benefits to cooking meatless:  the meals are usually less expensive, it provides less strain on the environment and can help minimize your carbon foot print.  Best of all, meatless meals can also open your mind to a variety of new foods you never thought to try!

When my husband and I were first married he let out a small groan when he heard we were eating a meatless meal that night.  He is a “meat and potatoes” kind of guy and thought that a meal without meat would never be able to fill him up.  That is why I was so happy when I came across this cookbook, The Meat Lover’s Meatless Cookbook by Kim O’Donnel.  It is full of hearty and delicious recipes that both meat lovers and carnivorous will enjoy.

The cook book is loaded with delicious recipes that leave your meat lover satisfied.

This week, we are giving away one copy of this fabulous book to one of our readers!  To enter, just leave a comment below telling us your favorite meatless meal.  We’ll select a winner by random on Thursday afternoon!

Good Luck!

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by | March 14, 2011 · 8:29 am

Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting

How’s that for the name of a dessert?

This Guinness cake recipe, given to me from a neighbor, bakes up with a rich chocolate flavor and a hint of Guinness.  To add an extra kick, I like to poke holes in the cake and pour Bailey’s on top.  Then, I top it with some Bailey’s cream cheese frosting.  It is the perfect St. Patrick’s Day dessert.  But it might be best to keep this one away from the kids.

Chocolate Guinness Cake
1 cup butter
1 cup Guinness
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
About 1 cup of Bailey’s to drizzle on top of the cooked cake.

Bailey’s Cream Cheese Frosting
8 ounces room temperature cream cheese
2 to 2 1/2 cups powdered sugar
5-6 Tbsp Bailey’s Irish Cream

Preheat oven to 350 degrees.  Melt the butter then, mix in the Guinness and cocoa powder.  Set aside and give it some time to cool down.

Mix the flour, sugar, baking soda and salt in a large bowl and set aside.  In a third bowl, mix the eggs and sour cream.

Slowly mix the Guinness mixture into the egg mixture, being sure the Guinness mixture is cool so the eggs won’t curdle.  Then, add the dry ingredients.  Stir until just combined.

Pour the batter into a well buttered spring form pan.  Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean.  Cool for at least 20 minutes, remove from the pan and place on a cake plate.  Poke holes all over the top of the cake with a fork.  Slowly spoon 1 cup of Bailey’s over the cake.

Next, make the frosting by creaming the cream cheese and confectioners sugar.  Add the Bailey’s a little at a time until you reach your desired consistency. Frost your cake.

Happy St. Patrick’s Day!



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by | March 9, 2011 · 8:29 am

Rustic Fall Wedding

This past fall, the ladies of HAP were asked to style the wedding of dear friends of ours.  Lane and Craig’s vision of their wedding was very specific.  They wanted a rustic and organic theme with an emphasis on trees and nature.  They didn’t want anything too over the top, but wanted it very simple and personal.

The finished product was everything the couple wanted; rustic and simple with special personal touches.

The couple was married outdoors by the Calatrava in Milwaukee.  An arbor, created by La Tulipe Design, covered in fall foliage acted as the backdrop to the ceremony.

The programs were created by Katie and were kept simple with a tree watermark.

 

The bridesmaids wore different shades of burgundy and purple and carried fall colored bouquets with natural additions like leaves and twigs, also created by La Tulipe Design.  All of the ladies, including the bride, wore flowers in their hair.

The reception was held at Coast in Milwaukee.  Guests were greeted by a place card table dressed in burlap, natural twigs and and leaves, and personalized place cards.

 

The centerpieces were simple and played off the rustic and natural themed event. Low, glass vases were filled with river rocks, moss and candles.  Katie wrote table numbers on kraft paper and secured them to twigs, giving them a more natural feel.

Other tables had vases wrapped in burlap and filled with twigs, river rocks, seeded eucalyptus and other greens.

Instead of having a traditional guest book, guests were asked to write wishes to the couple on kraft paper tags and hang them on a wishing tree.



Most importantly, the couple spent the day blissfully happy and surrounded by family and friends.

Congratulations Lane and Craig!

 

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by | March 2, 2011 · 8:40 am

{Haute Pie} Irish Pasties

With St. Patrick’s day right around the corner, I wanted to try my hand at some traditional Irish fare.  These hand pies are commonly eaten in Ireland and are called Irish Pasties (pronounced pass-tees, not pay-stees).  They consist of a tender pastry crust filled with potatoes and meat, usually beef.  I made mine with some left over pot roast, however you could always use a simple ground beef as well.

Irish Pasties

2 cups left over pot roast fully cooked  (cooked ground beef or beef roast can also be used)
2-3 russet or Idaho potatoes, peeled, quartered and sliced thin
2 pre-made pie crusts (usually come in a 2 pack)
olive oil
Salt and pepper to taste
Milk for brushing on the pastries

Roll out pie crust and cut each in half so you have 4 half circles (each half circle will be 1 pie).  Let them sit out while you prepare the meat and potatoes to allow them to reach room temperature.

Heat 2-3 tablespoons of olive oil in a large saute pan.  Add potatoes and cook over medium heat for 15-20 minutes or until tender, stirring occasionally so they do not burn. Covering the pan may help speed up the cooking process.  Add salt and pepper to taste.  Heat left over pot roast in the microwave until warm and mix with cooked potatoes.

Spoon mixture onto each of your 4 half circles, only covering one side.

Fold over crust to cover filling completely.  Then,  roll and pinch sides to seal in filling.  Make 4 slits on top of the pie for steam to escape.  Brush each finished pastry with milk and place on a baking sheet.

Bake at 400 for 18 -22 minutes or until crust is golden brown.  Serve warm with a side of ketchup.

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