Author Archives: Stef

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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 | February 11, 2010 · 11:20 am

And the winner is…

Congratulations to HAP reader Andrea who posted the following comment to win her very own custom Gubsi Bag! Thanks for all who commented. We love to hear from you!

 Andrea: The bags are too cute! I like that they’re unique, interesting, and AFFORDABLE! I like them all, but if I had to pick one it would be the orange and pink paisley. I would like a bag like that to use as a “transition” diaper bag. My daughter is turning one next week and I don’t need (or want) to carry around a regular diaper bag anymore. I think this would fit bill perfectly. My four-year-old daughter would love the school bags. Oh..and the toiletry bags…I bet Amy could make one to match the tote.

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by | February 5, 2010 · 8:57 am

{Covetable Good} & GIVEAWAY!: Gubsi Bags

It’s HAP’s first giveaway week and with that, I would like to present to you: Gubsi Bags by talented Haute Homemaker, Amy Neumann!

I have known Amy for years and her customizable tote bag creations have become a widespread craze throughout my hometown. Amy hand sews these adorable totes, not only putting her own personal touch on her products, but her customer’s touch as well.

She offers a variety of options and a variety of fabrics to pick and choose from, or you can purchase a pre-made bag. A teacher by trade, her creations inspire us all to do what we love and share it with the world!

I’ve asked Amy a few questions about her line of Gubsi Bags:

What products do you sell? I sell tote bag style purses, toiletry bags, make-up bags, diaper bag sets and children’s school bags and purses.

How did you begin making and selling Gubsi Bags? I purchased a similar bag at a craft show and kept buying bags for gifts for my family. I decided that I could make the same bag and make it better. I found a pattern online and voile!

Where does the name Gubsi Bags come from? Gubsi evolved from an accidental nickname 15+ years ago. Nooms – Nubs – Gubs – Gubsi.

Where do you sell your products? How can I order one? I sell my bags through Etsy. The address www.gubsibags.com will bring you right to my home page.

What type of customer do you typically attract? I have sold bags to girls, boys and women of all ages. Teenagers have been attracted to striped prints, college girls add extra height on the bag to carry their laptop computers and we all know that women love ‘one of a kind’ products.

Where does your inspiration come from? My sister and I loved sewing and would produce small quilts from time to time. She and I were drawn to quilt shops and could shop for hours; working to find fabrics that coordinated with each other. I am always drawn to a particular fabric and love the challenge of matching it with something else. You’ll notice that many of my fabrics are florals. I love floral prints! Carrying a Gubsi Bag with a floral fabric adds a bit of ‘pop’ to any outfit.

So HAP readers, what is your Gubsi Bag style? I have a tote and make-up bag of my own, personalized with seer sucker and toile. 

Looking for a creative gift? My sister picked out fabrics and had totes made for each of her bridesmaids. It was a great personal touch to her bridal gifts and provided a fab photo op! 

And…because it’s GIVEAWAY WEEK, Amy has graciously offered a custom-made Gubsi Bag to one lucky winner. All you have to do is go to www.gubsibags.com and check out her line of products. Come back to us at www.hauteapplepie.com and leave a comment under this post, telling us about your favorite bag, what you like about the products, or what your Gubsi style is! The winner of this giveaway will be announced on Thursday, February 11. 

We look forward to hearing from you and thank Amy for sharing her creativity with us!

 

THIS JUST IN: We’d like to congratulate HAP reader Cindy as the winner of the Haute Apple Pie Christine Tavares pottery giveaway! Usually we pick a winner at random but we were smitten with her clever idea for using Christine’s  jar as a “Love Cup,” especially right before Valentine’s Day! Congratulations Cindy!

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by | January 29, 2010 · 9:25 am

DIY Vintage Utensil Key Hook

I would like to blame misplacing my keys on “pregnancy brain” but the truth is: I’ve been looking for my keys my whole life. So when I came across this idea for a key hook on Design Sponge, I jumped at the chance to create a fun, quick and cheap fix for my forgetfulness.

What you need:

  • blocks of unfinished wood (I picked mine up from Michael’s for $1.50/piece)
  • Spray paint
  • old, bendable utensils (I got mine from Goodwill for 10 cents a piece!)
  • Gorilla Glue
  • sawtooth picture hangers and nails

Start by spray painting your wood in a well-ventilated area. I coated mine about three times to get the desired color. Allow to dry at least an hour.

Bend your utensils. I was able to just bend mine by hand. If they are too tough, try soaking them into boiling water to soften them.

On the back side of the wood, measure out the middle. Nail the sawtooth picture hanger to the back.

With gloves on, place a small line of Gorilla Glue (careful, this stuff means business!) to the wood. Place the utensil over the glue and hold it in place for a few minutes. Make sure it doesn’t slide and let sit for at least 2 hours.

Repeat for as many key holders as you would like. Hang them up on the wall in your kitchen, porch or mudroom and never lose your keys again!

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by | January 22, 2010 · 9:23 am

Wisconsin Cheese Curd Stuffed Bacon Burgers

I realize that I normally carry on about healthy meals and cutting calories, however, abiding by that rule during Totally Wisconsin week would negate all things Wisconsin.

Before heading north for college, I had never heard of a cheese curd. For those of you who have never indulged, a little background for you:

Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. They are best eaten as soon as possible after manufacture. They taste pretty similar to any block of cheddar cheese, but are strangely addicting and I am sure very bad for you.  How do you know a cheese curd is good? It squeaks. That is the truth and I ask no more questions.

It has been a balmy 34 degrees all week in Milwaukee, so I decided it was time to pull out the grill and whip up a summer classic with a grand touch of Wisconsin – the Wisconsin Cheese Curd Stuffed Bacon Burger. My husband was kind enough to shovel out the patio. There is nothing like grilling in the snow!

 

Ingredients:

  • 1 lb. of ground beef 
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cracked black pepper
  • 1 TBSP Worcestershire sauce
  • 1 egg, slightly beaten
  • 2-3 slices of thick cut bacon 
  • Fresh Wisconsin cheese curds

Preheat oven to 350. Line baking sheet with tin foil. Cook bacon for 15 minutes. Let cool and break into pieces. 

Mix the ground beef with the onion powder, garlic powder, pepper, and Worcestershire sauce. Add egg, mix thoroughly (hands work best!). Divide beef mixture and separate into 8 patties, packing tightly together. Place your thumb in the center of four of the patties, making a circular indent. Place cheese curds (a few small pieces) and bacon in center of the patty. Place another burger patty on top and press together, enclosing the bacon and cheese curds. Repeat to create three more burgers.

Grill burgers at medium-high heat for 10 minutes on each side. 

I topped these burgers with mustard, avocado, tomato and lettuce on a whole wheat kaiser roll. Top with whatever you would like! 

These burgers are delicious and reminisce of warm Wisconsin summers. Oh summer, how I long for thee.

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by | January 15, 2010 · 9:10 am

Bird’s Nest Baby Shower

My sister and I have been blessed with sharing our first pregnancies together, due only two weeks apart from each other! Our family recently threw us a joint bird’s nest baby shower. All the details were too cute not to share!

All guests received the following invitation, designed by yours truly. Most of the invitations made to order for two babies were for twins. So we created the bird’s nest theme. My sister is having a girl and I am having a boy, which was represented by pink and blue eggs.

The nest theme was continued at the shower, with bird’s nest and bird house table decor placed throughout the room.

Bird’s nest cupcakes, inspired by a Martha Stewart recipe, were served for dessert. The vanilla cupcakes with my mom’s homemade buttercream frosting and toasted coconut were delicious and quite a hit!

Bakery cookies in blue and pink were given as favors, depending on the guests “mom of honor.”

My sister and I were both given egg timers as we began opening gifts. We set the timers and gifts were given when the timer rang to those whose gifts we were opening at that time. Gifts included bird candles and matches from The Home Market.

The party was a great success! Thank you to everyone who helped make the day so special!

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by | January 8, 2010 · 8:35 am

Healthy Yogurt Smoothies

All the healthy new year’s resolutions may be leaving your sweet tooth a bit unsatisfied. I love ice cream probably more than the average person, that is why I’ve played with different yogurt smoothie recipes over the years to quench the sweet cravings.

The Orange Julius and Jamba Juice concoctions we pass by at the mall may taste great, but many of them are packed with 350 to over 500 calories and lots of unnecessary sugars. I find that these homemade smoothies taste just as good and keep my body away from the sugar highs and lows.

Peanut Butter Banana Breakfast Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 whole banana
1 Tbsp. peanut butter
A splash (or 2) of vanilla soy milk
5-8 ice cubes

Blend first four ingredients together. Add ice cubes. Blend until smooth.

This smoothie is great for breakfast with a piece of 100% whole wheat toast. If you are looking for more of a dessert smoothie and that chocolate fix, add a small swirl of Hershey’s chocolate sauce.

Orange Strawberry Banana Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 whole banana
1/2 C. fresh or frozen strawberries
A splash (or 2) of orange juice (I love Simply Orange with Pineapple or Mango)
5-8 ice cubes

Blend first four ingredients together. Add ice cubes. Blend until smooth.

Berry Berry Pomegranate Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 C. fresh or frozen mixed berries (strawberries, raspberries and/or blackberries)
1/4 C. 100% pomegranate juice
5-8 ice cubes

Blend first three ingredients together. Add ice cubes. Blend until smooth.

Cheers to a happy and healthy new year!

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by | December 30, 2009 · 10:51 am

New Year’s Eve Cocktails – Part III

When it comes time for New Year’s Eve, I always feel, the less fuss the better. Making a big bowl of punch is an easy way to quench the thirsts of a big crowd. This following recipe should come with a warning, it is delicious and goes down easy. Very easy. But be careful! It will catch up to you…

If you’re looking for a crowd pleaser, try: Champagne (packs a) Punch

Ingredients:
1 C. Triple Sec
1 C. Brandy
1/2 C. Chambord
2 C. Unsweetened Pineapple Juice
1 qt. Ginger Ale
2 Chilled Bottles Dry Champagne

In bowl, combine Triple Sec, Chambord, Brandy and pineapple juice. Chill covered 4 hours or overnight.

In a large punch bowl, combine cooled mixture, champagne, ginger ale and ice cubes.

Serves 10-25 people (depending on how much is poured!)

A great way to spice up a punch bowl is to add an ice ring with some color. Pour some fresh cranberries into a round Jell-O mold. Add water and freeze overnight and you have instant decor to your bowl!

If you are pregnant, try: Blood Orange Sparkling Juice

This year, I have to go for a slightly less potent drink. For those of you out there who are in my situation, or prefer a non-alcoholic beverage, try Gavioli’s Blood Orange Sparkling Juice. It will give you your bubbly fix and something to sip on for the evening.

Please remember, if you are going to partake in any of these delicious beverages this New Year’s Eve, have a designated driver.

Wishing everyone a safe and Happy New Year!

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by | December 24, 2009 · 9:39 am

Christmas Morning Stollen

Every year on Christmas Eve, my dad runs to the nearby bakery to pick up a Christmas stollen. Stollen is basically a German fruitcake, made with dried fruit, nuts and spices. When eaten fresh, it’s a tasty treat. But beware, it can dry out in a few days and then you are cursed with a hard brick of a loaf that no one wants to eat.

This year, I have decided to surprise my Dad, go back to my German roots and make my very own Christmas Morning Stollen.   

Ingredients:

  • 1 package of mixed golden raisins and cherries
  • 1/2 C. Cherry Juice
  • 2 TBSP rum
  • 1/2 C. slivered almonds
  • 2/3 C. whole milk
  • 6 TBSP unsalted butter
  • 1/3 C. sugar
  • Grated zest of 1 orange and 1 lemon
  • 3 C flour
  • 1 envelope rapid rise yeast
  • 1/2 tsp salt
  • Pinch of nutmeg
  • Pinch of cinnamon
  • 2 large eggs, lightly beaten
  • Powdered sugar for dusting

Combine dried fruit, cherry juice and rum in saucepan and bring to a boil. Turn off heat and stir. Cover and let sit overnight until fruit is plumped. Toast almonds on a baking sheet at 350 degrees for 5 minutes. Turn off oven.

Place milk, 4 TBSP butter and sugar in a microwavable bowl. Microwave for 3 minutes. Remove from microwave and add orange and lemon zest. Stir to dissolve sugar. Set aside to cool. 

Butter large mixing bowl and set aside. In a stand mixer, or large bowl with electric hand mixer, mix 2 C. flour, yeast, salt, nutmeg and cinnamon until blended. Gradually add milk mixture, mixing on low setting. Slowly add eggs until soft dough forms. Turn off mixer. Add fruit, leftover juices and almonds. Continue to mix on low. Add remaining cup of flour until soft dough forms. Turn out dough on lightly floured surface and knead until smooth. Place in buttered bowl and cover with plastic wrap. Let rise for one hour. 

Line a baking sheet with parchment paper. Punch out dough. Divide into three portions. Roll each dough out into oval and fold lengthwise to create crescent shape. Cover. Let rise one hour. 

Preheat oven to 350 degrees. Bake 30 minutes or until golden brown. Melt 2 TBSP of butter and brush over hot loaves. Transfer to wire cooling rack, cool completely. Dust heavily with powdered sugar before serving. Can be served with butter or jam. 

I hope my dad enjoys this home-baked German treat! 

Merry Christmas everyone! Or as they say in Germany, Frohe Weihnachten!

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by | December 18, 2009 · 8:40 am

Christmas Treats with Mom

Every year as a child, I, like most of you, looked forward to baking christmas cookies and treats with my mom around the holidays. If you ask anyone on the northwest side of Chicago, they will tell you my mom makes some of the best baked treats around. She is never afraid to, what we call in my family, “fuss.” 

So this year, my mom made a trip up to Wisconsin and we spent the day making a few extra Christmas treats that will spice up any holiday cookie platter. These bite sized desserts are easy to make and require very little baking. You can make as many or as little as you want. They are great to fill out a holiday platter or wrap individually to give as a heartfelt Christmas gift, just as Anne suggested in her recent post.

I’ve added them to a cookie platter filled with my Vanilla Spritz Press Cookies, Lemon Ginger Snowballs and Nutmeg Yule Logs. 

Turtle Pretzels


Ingredients:

  • Snyder’s Pretzel Snaps
  • Rolos
  • Whole Pecans

Place pretzel snaps on a foil-lined baking sheet. Place Rolo on top of the pretzel. Bake in oven at 250 degrees for 4 minutes. Immediately press pecans on top of chocolate. Set in refrigerator.

Christmas Mice


Ingredients:

  • Maraschino cherries
  • Hershey’s Kisses
  • Melted milk chocolate
  • Slivered almonds
  • Black and white gel icing

Pat cherries on paper towel. Dip in chocolate and place cherry on its side on a foil-lined baking sheet. Immediately place unwrapped Hershey’s Kiss as the head of the mouse. Set in refrigerator until chocolate hardens. Using black gel icing, attach slivered almonds to top of Hershey’s Kiss to create mouse ears. Use white gel icing for eyes. 

Chocolate Dipped Meringues


Ingredients:

  • Vanilla meringues
  • Milk and/or white chocolate, melted for dipping
  • Christmas sprinkles

Dip store-bough vanilla meringues in chocolate. Immediately dip in shallow bowl of holiday sprinkles of your choice. Set on foil-lined baking sheet in refrigerator until chocolate hardens. 

M&M Chocolate Pretzel Rings


Ingredients:

  • Pretzel rings
  • Milk and/or white chocolate, melted for dipping
  • Holiday M&Ms

Place pretzel rings on foil-lined baking sheet. Using small spoon (my mom using one of my old baby spoons!), drop chocolate into pretzel ring. Immediately place M&M, “M” side down, on chocolate. Set in refrigerator until chocolate sets. 

Mom’s Chocolate Melting Tips:

  • Using chocolate squares or chips, place in microwave safe bowl for one minute. Stir. 
  • Don’t let any water get into the bowl – the chocolate will harden and will not go back!
  • Don’t over heat. After one minute, stir. Use 15 second  increments to get to desired consistency. Stirring is the key!
  • Place a 1/2 teaspoon of shortening in with the chocolate before melting to even out the consistency.

From my mom’s kitchen and my kitchen to yours – Merry Christmas!

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by | December 11, 2009 · 9:08 am

3 Easiest Appetizers Ever

If you are anything like me, you often end up having impromptu gatherings with only hours to spare. While a bag of tortilla chips and jar of salsa works to moderately appease the appetites of your guests, you can do better without much more work. These three appetizers are guaranteed to satisfy hungry bellies and make you look like the true haute homemaker you really are. Each recipe uses no more than four ingredients (ones I always make sure I have on hand). A total prep time of 15 minutes for a night of food and fun – do you think you can handle it?

Harry and David’s Onion and Pepper Relish

In our Under $25 Holiday Gift Guide, one of my top picks was Harry and David’s Onion and Pepper Relish. This dip is my husband’s favorite. All you do is use half a jar of the relish and mix with one package of cream cheese (I use 1/3 less fat Philadelphia). Mix together and serve with tortilla chips.


Mustard Ranch Pretzel Dip

This dip involves only four simple ingredients and isn’t too harsh on the waistline.

Mix together and serve with pretzels:
1/2 C. low-fat mayo
1/2 C. low-fat sour cream
1/2 package dry Ranch dressing mix
1/4 C. yellow mustard

Some people aren’t real mustard lovers. If you are one of them, simply add the mustard slowly and taste to your liking.

Easy Chili Cheese Dip

I’ve been making this dip since the days of my college dorm room. With a glass pie plate, a few ingredients and a microwave, you can make this anywhere.

Ingredients:
1 package cream cheese
1 can Hormel Chili, no beans
1 package shredded cheddar or mexican-style cheese

Spread the cream cheese at the bottom of a pie pan. Spread Hormel Chili across the top of the cream cheese. Top with a few handfuls of cheese. Bake for 15-20 minutes at 350 degrees, or microwave for 5-7 minutes, or until cheese is melted. Serve with tortilla chips.

Anyone can conquer one or all of these to create a great party atmosphere without all the fuss.

Feel free to share your five minute appetizers with us! I’d love to add more to the arsenal.

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