Author Archives: Stef

About Stef

Family: Husband (Tom) and little man Lincoln James. Dwelling: A 1967 Ranch home that changes every day. Homemaker tip: Don’t be afraid to fail. A bad meal can always be fixed with a frozen pizza, a dead plant can be replaced and paint can cure a room. I consider my style: Contemporary with a vintage flair. I love a sleek piece of furniture with the contrast of an old vase or a stack of old used books. I cannot live without eating: Italian Beef sandwiches. I am Chicago-bred and love a good beef with sweet peppers. Pizza is a close second. Three foods you will always find in my pantry: Extra Virgin Olive Oil, Crushed Tomatoes and Chicken Broth. My cooking mantra: Even foods that were destined to be bad for you can be recreated in a healthy way.
by | October 8, 2014 · 3:46 pm

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 salt 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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by | September 25, 2014 · 10:46 am

Fall Slow Cooker Pork Chops

My heart gets happy this time of year when I start to switch over to my fall meal menu. This doesn’t have to mean all stews and chili (we can save some of that for winter, people) but the incorporation of some great fall produce. This Fall Slow Cooker Pork Chop recipe is a go-to in my house in the cooler months. It incorporates sweet potatoes, apples, onions and sauerkraut for a deliciously hearty yet healthy fall meal. Just a little peeling and cutting in the morning will give you an earthy evening dinner.

Fall Slow Cooker Pork Chops

Fall Slow Cooker Pork Chops
Serves 4-6
2 large sweet potatoes, peeled and thickly sliced into rounds
4 large apples, sliced
1 large onion, sliced
1-2 lbs boneless pork chops
1 2 lb bag sauerkraut, drained
1/4 C apple cider vinegar
1/2 tsp cinnamon
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp paprika
1/4 tsp fresh ground pepper

In slow cooker, layer sweet potatoes on bottom, followed by apples and onions. Place pork chops on top. Lay sauerkraut over the top. Pour apple cider vinegar. Mix all spices together in a both and sprinkle over the top. Cook on low for 7-8 hours.

So simple. So delicious. So fall!
stef

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by | August 18, 2014 · 10:53 am

Back to School Party

And just like that…school is back! I believe back to school time is cause for celebration (both kids and parents alike). This year, we invited our nieces over for a little soiree to get in the back to school spirit. The kids chanted “back to school is cool” while they indulged in book worms and ruler cake. And what is a party without a favor! We made homemade red play dough and created little apple play dough favors using mason jars. Stay tuned to Haute Apple Pie for a great homemade play dough recipe!

Back to School Party

Lincoln helped me put together name tags for everyone (even the littles who aren’t going to school, because they get to celebrate too right?) with foam letter stickers from Joann Fabrics.

back to school party table

homemade playdough apples

book worms

We placed green grapes on plastics skewers and affixed candy eyes with leftover frosting from the cake to make book worms. These were a big hit!

ruler cake

I didn’t want to make too much work for myself, so I created this ruler cake simply by frosting two pound cakes.

back to school name tag

back to school table

This happy guy is all ready for his first day at his new school! Wishing all the kids and parents out there the happiest of back-to-school as well!

stef

 

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by | August 1, 2014 · 4:16 pm

Chipolte Peach Salsa

Chipolte Peach Salsa

Salsa is this great nation’s number one condiment. I’m a dedicated contributor to keeping that statistic alive. I’ve dabbled in many a fresh salsa recipe but never took the plunge to make the cooked and jarred type. Thanks to the lovely folks at Washington State Stone Fruit Growers, I was able to create this sweet and smokey Chipolte Peach Salsa that has been getting rave reviews across the area.

washington peaches

I want to make a special note that making this salsa is not hard! I’ve always thought this to be a daunting task, but it was pretty painless. This salsa can be jarred and kept for a long time or refrigerated and kept for 3-4 weeks. To get all the tips on canning and preserving, visit www.sweetpreservation.com.

Chipolte Peach Salsa
Makes approx. 10 cups
12 fresh, ripe peaches
8 large tomatoes
2 green peppers, chopped
1 large onion, chopped
3 cloves garlic, minced
3/4 C apple cider vinegar
2 TBSP paprika
2 TBSP chipolte powder
1 TBSP salt

To peel the peaches and tomatoes, start with a large stock pot of boiling water. Place tomatoes in the water for 2-3 minutes, or until the skin starts to split. Immediately place tomatoes in ice bath to cool. Once cool to touch, the skins will slide right off. Cut into large chunks.

Using the same pot of water, do the same with the peaches. These will likely only need about 1 minute until the skin starts to peel away. Place in ice water bath, peel and cut into chunks.

In a large stock pot, add tomatoes, peaches, green pepper, onion, garlic and apple cider vinegar. Heat on medium-high heat and stir. Add paprika, chipolte powder and salt. Stir and allow to simmer for about 10-15 minutes.

Remove from heat. Using an immersion blend, blend ingredients together to your preferred texture. (I like it a little chunky). Spoon into jars and following preserving instructions.

Chipolte Peach Salsa recipe

This salsa is great as the standard chip dip or taco topper, but it is also a delicious sauce for a sweet, savory and spicy dinner. I’ve used it in the crock pot for pulled pork, pork loin and beef roast. Just pour a few cups over the top of your meat and cook on low for 6-8 hours.

Happy canning!

stef

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by | July 30, 2014 · 9:25 pm

Classic Mojito

Classic Mojito Recipe

If there is one cocktail that screams summer, it is a mojito. A favorite in our household, these refreshing lime and mint summer drinks are the perfect cocktail for a warm night or the compliment to a summer BBQ. If you grow mint in your garden, you are likely wondering what the heck to do with all of it. Mint will take over. So before you pull it all out like a weed, (because let’s face it, we can only eat so many mint and watermelon salads) make yourself one of these cocktails.

I like to mix up a simple syrup to keep on hand in the refrigerator. One cup of sugar, one cup of water and bowl it down until it turns syrupy. Cool and keep refrigerated. It’s a great addition to any homemade cocktail or juice.

classic mojito

I’m enjoying this drink as I type, so I apologize in advance for any typos.

Classic Mojito
1 small lime, cut into wedges
10-12 mint lives, roughly chopped
1 1/2 oz light rum (like Bacardi)
1/2 TBSP simple syrup
1/4 C club soda
1 C crushed ice

In a tall glass, squeeze limes and toss into bottom of the glass. Add mint. Using a muddler or wooden spoon, muddle mint and lime together to extract mint flavor and lime juice. Add rum, simple syrup, and club soda. Mix together. Add enough crushed ice to fill the glass. Garnish with a lime wedge.

Enjoy some more summer cocktails with these folks around the web on Food Networks Summer Soiree!

Feed Me Phoebe: Grilled Strawberry-Mint Bellinis
The Lemon Bowl: Raspberry-Ginger Bellini
Jeanette’s Healthy Living: White Peach Sangria
The Heritage Cook: Refreshing Lime Coolers
The Cultural Dish: Pimm’s Cup
Virtually Homemade: Frozen Lime Margaritas with a Sangria Swirl 
Weelicious: Strawberry Lemonade 
Big Girls, Small Kitchen: Strawberry Gimlets with Homemade Strawberry Vodka
Napa Farmhouse 1885: Cucumber and Sage Cocktail
Red or Green: Frozen Tri-Melon Cocktail
Dishing With Divya: Caipirinha
In Jennie’s Kitchen: Cantaloupe Lillet Sparkler
Poet in the Pantry: Pirate’s Booty Call
Elephants and the Coconut Trees: Watermelon Malibu Surf
Sweet Life Bake: Boozy Affogato
Devour: 5 Boozy Summer Coolers
Domesticate Me: Blueberry Mojito Royale
Daily*Dishin: Blackberry Rum Shrub
Taste With The Eyes: Korean Soju Kimbap Bloody Mary
FN Dish: Sip Your Way Through Summer (Recipes)

stef

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by | July 23, 2014 · 9:21 pm

Roasted Corn off the Cob Salsa

Greetings from St. Louis! And no, I am not blogging while on vacation. The rumors are true. I apologize for the lack of posts the past couple of months, but my family and I have been busy packing up and shipping down south to the St. Louis area, we rented a house from Twiddy rentals for three weeks. My husband is taking on a one-year stint down here, so we are another stop on our ‘tour of the midwest’ marriage. We aren’t sure where life will lead us after this but we are ready to explore all things from the heartland and enjoy some warmer temps while we are at it. I’m not ready to give up my cheese and sausage just yet, but am excited to explore the culinary nuances down here on the Mississippi. While I plan to bring you some local delicacies – toasted ravioli anyone? – today I am focusing on corn.

We are actually living on the Southern Illinois side of St. Louis. While we are still in a heavily populated area, it is the most “rural” place this city girl/suburbanite has ever lived. Many of you small town, farm folks would probably laugh at me if you saw what I was talking about. In any case, today, instead if BBQ Pork Steaks or Gooey Butter Cake, I am bringing you a recipe with fresh corn. Why? Because this is what my backyard looks like.

Corn Field Backyard

No, I didn’t pick this corn from the field, but did buy it local and it is delicious. Taking the time to cut a little corn off the cob is well worth the few extra minutes. This Roasted Corn off the Cob Salsa is a great topper for tacos, fish or chicken or is great for dipping or just eating by the spoonful. And with this handy little tip for cutting the corn, life has never been easier.

Cutting Corn on bundt pan

Simply place the ear of corn at the top of a bundt pan and slide downward. The kernels will fall into the pan below, instead of exploding all over your counter!

 

Roasted Corn off the Cob Salsa

Roasted Corn off the Cob Salsa
Makes approx. 2 Cups

3 ears corn, shucked and kernels cut off
1/3 C chopped green pepper
2 scallions, chopped
1/4 C chopped avocado
1 TBSP olive oil
1/2 tsp cumin
sea salt
fresh ground pepper

In a cast iron skillet, heat olive oil. Add corn. Spread evenly, sprinkle with cumin and roast for 8-10 minutes, until corn is a nice golden color. Remove from heat and place in bowl. Mix with green pepper, scallions, avocado and add sea salt and pepper to taste.

Roasted Corn Salsa

 

I hope you enjoy and I look forward to bringing you some fresh, new recipes and ideas!

It’s Summer Soiree over at the Food Network! Check out these other great fresh summer corn recipes from friends around the web:

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

stef

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by | June 2, 2014 · 7:28 am

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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by | March 14, 2014 · 8:44 am

Happy Pi Day!

Happy Pi Day from Haute Apple Pie

20140314-084347.jpg

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by | March 11, 2014 · 6:40 pm

Sweet Potato Shepherd’s Pie

Another St. Patty’s day is almost upon us. This is the time of year I attempt Irish cuisine for a meal or two. Then I remember that I’ve been to Ireland, and while I had a few good meals, I feel like the Irish are better suited to beer and whiskey.  I do, however, love one-dish meals and the idea of shepherd’s pie. I prepared a healthy version of the Irish favorite, using sweet potatoes on top instead of your standard mash.

Sweet Potato Shepherds Pie

Sweet Potato Shepherd’s Pie
Serves 4-6

1 lb lean ground beef (you could also use turkey or lamb)
2 large sweet potatoes, peeled and cubed
1/2 C chopped carrots
1/2 C chopped celery
1 small onion, chopped
1 tsp chopped garlic
1/3 C marsala wine
6 oz tomato paste
1/4 C worchestershire sauce
salt and pepper

Preheat oven to 400 degrees.

In medium saucepan, boil sweet potatoes until soft, approximately 15 minutes. Drain, mash, season with salt and pepper and set aside.

In large skillet, brown ground beef. Add onions, carrots, celery and garlic and sauté until vegetables are softened, approximately 10-12 minutes. Add marsala, tomato paste and worchestershire and simmer until sauce thickens. Add pepper and remove from heat.

Place meat mixture in a square or round 8 inch baking dish. Press mashed sweet potatoes over the top of the mixture. Bake in oven for 15-20 minutes, or until potato top becomes a bit crusted.

Spoon and serve.

Sweet Potato Shepherd's Pie dish

If you want to Irish it up a bit more, swap the marsala for some Guinness. Or just drink one while you cook.

Check out these other comforting potato dishes from our friends around the web!

The Heritage Cook: Potato, Bacon, Green Chiles and Cheese Casserole 
Feed Me Phoebe: Bangers and Spinach Mash with Cider Onions
Dishin & Dishes: Sweet and Savory Potato Stacks
Big Girls, Small Kitchen: Potato-Chickpea Masala with Cilantro Chutney
Weelicious: Potato Fans
Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
Red or Green: Smashed Sweet Potatoes with Chipotle
In Jennie’s Kitchen: Crispy Oven Fries
The Sensitive Epicure: Healthier Twice Baked Potato Skins
Elephants and the Coconut Tress: Indian Spiced Potatoes
Jeanette’s Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole  ‎
Virtually Homemade: Bacon Parmesan Hasselback Potatoes
Devour: Mashed Potatoes, Reinvented
FN Dish: 10 Potato Picks (Recipes)

Slainte!

stef

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by | February 14, 2014 · 4:34 pm

Winner Winner Chicken Dinner

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.

Bears ValentineLove to all!

stef

 

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