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 | January 8, 2013 · 11:00 am

Twice-Baked Southwestern Sweet Potatoes

It’s the new year and by the capacity of the parking lot at the gym, health is on everyone’s mind. Wintertime can be a difficult time to eat healthy – less fruits and vegetables are in season and the cold weather aches for caloric casseroles. But you can still have your comfort food and your diet too. Last night I made these twice-baked southwestern sweet potatoes. They are warm and hearty, but are packed with nutrients. For fewer calories, swap spicy chicken or turkey sausage for chorizo.

This is an easy, delicious recipe and yields one pretty looking potato!

Twice-baked Southwestern Sweet Potato

Twice-Baked Southwestern Sweet Potatoes
4 large sweet potatoes
1 TBSP extra virgin olive oil
3/4 lb chorizo or spicy chicken sausage, diced
1/2 C frozen corn
1/2 C black beans, drained and rinsed
1/4 C chopped fresh cilantro, chopped
1/2 tsp chili powder
1 tsp paprika
1/2 tsp cracked black pepper
1/2 C shredded Colby Jack cheese

Preheat oven to 400 degrees. Prick potatoes with a fork in multiple spots. Place on foil lined, rimmed baking sheet. Bake for 45 minutes to 1 hour, until soft in the middle.

In a large skillet, heat olive oil. Add chorizo and cook until warmed through. Reduce heat to medium and add black beans and corn. Cook through, about 4-5 minutes. Add cilantro, chili powder, paprika and black pepper. Mix and cook 1-2 minutes. Remove from heat.

Remove sweet potatoes from oven. With a sharp knife, slice the potatoes lengthwise from tip to tip. Using tongs (the potatoes are hot!), hold the sweet potato in place. Take a fork and mash the insides of the potato until completely mashed. Repeat for each potato. Spoon chorizo mixture into the top of the potatoes, working it into the sides a bit. Top each potato with a sprinkle of cheese.

Reduce oven heat to 350. Bake for 15 minutes. Remove and serve!

twice baked chorizo sweet potato

This Winter, the folks at Food Network are bringing you Comfort Food Fest with comfort food recipes from across the blogging world. Check out these other soul-warming potato recipes”

Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides

Happy Resolutions to all!

stef

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by | December 21, 2012 · 8:11 am

Rudolph the Reindeer Treat Bags

We are Rudolph obsessed in our house this year, therefore, this project was inspired by my little guy. If you are looking for a last minute way to wrap up some of those delicious Christmas cookies or homemade goodies for your friends and neighbors, or looking for a cute and simple way to wrap a gift for a little one, call on the most favorite reindeer of all – Rudolph! I recently made these goodie bags for a kid’s Christmas party and filled them with bags of homemade hot chocolate mix, hot chocolate spoons and Christmas cookies. They are easy to make and fun for your little elves to help with as well.

Rudolph Treat Bags via Haute Apple Pie

What you need:
Brown paper lunch bags
Large google eyes
Red pom poms
Brown cardstock
Scissors or circle punch
Black permanent marker
Brown pipe cleaners
Scissors or wire cutter
Glue (Elmers or Tacky)
Clear tape

Using a circle punch or scissors. Cut one-inch circles from brown cardstock.

Lay the paper bag flat. Glue on eyes. Make sure to leave at least 3-4 inches of space at the top to fold over. Glue brown paper circle to bag. Glue red pom on top of brown circle. Using a marker, draw a mouth. I had fun with this and made them all different. Some with buck teeth, some sticking their tongue out, etc. Allow to dry.

Fill bag with goodies or gift. Fold over firmly. Slide one pipe clear tightly to the crease of the bag. Tape the bag in place. Bend the ends of the pipe cleaner upward. With a scissors or wire cutter, cut a pipe cleaner in half. Twist one on each side to create antlers.

Rudolph the Reindeer Treat Bags via Haute Apple Pie

I’m sure everyone will love these so much, they will shout out with glee. Too far?

Happy holidays to you and yours.

stef

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In Remembrance…

National Blogging Day of Remembrance

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by | December 17, 2012 · 8:00 am
by | December 13, 2012 · 9:00 am

{Cookie Week} Vanilla Bean Spritz Cookies

There are few kitchen gadgets that are more fun than a cookie press. These pressed little butter cookies have the simple tastes of Christmas. I added some extra vanilla flavors for a slight twist on an old classic. The cookie press is a lot of fun with the little ones in the kitchen (and big kids too!). You can also add a little food coloring to these if you want to bring a little color to the cookie.

If you are looking for a cookie press, I received mine as a wedding gift. The Crate and Barrel version is almost more of a cookie gun, which makes it very easy to press the correct amount for each cookie.

Vanilla Bean Spritz Cookies via Haute Apple Pie

Vanilla Bean Spritz Cookies
Yields about 4 dozen
1 C unsalted butter, softened
1 C sugar
1 egg
1 TBSP pure vanilla extract
1 vanilla bean
1/4 tsp salt
2 1/4 C AP flour
holiday sprinkles

Preheat oven to 375 degrees.

In an electric mixer, beat butter and sugar at medium speed until light and fluffy. Beat in egg, salt and vanilla extract. With a sharp knife, slice open vanilla bean lengthwise. Scrape inside contents into the bowl and mix until combined.

With a spoon or rubber spatula, slowly fold in flour until completely incorporated.

Place desired disk on cookie press. Pack dough into the press. Once cookies are pressed onto ungreased cookie sheet, add sprinkles of your choice.

Bake for 9-12 minutes. These cookies cook quickly and vary based on your cookie sheet, so keep an eye out for them while they bake. Cool on rack.

Vanilla Bean Spritz via Haute Apple PieHappy baking!

stef

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by | December 10, 2012 · 8:00 am

{Cookie Week} Gingerbread Truffles

With our trees trimmed, some presents purchased and Christmas carols in our heads, it is time to start thinking about baking up a few batches of holiday cheer. It is never officially the Christmas season until you’ve eaten your first bite of buttery goodness. We are whipping up a variety of treats to share with you this year, so stay tuned every day this week!

While I enjoy the process of making everything from scratch, sometimes I like to go all Sandra Lee on my treats. When baking a lot of goodies at once, it is nice to have some fast treats to whip up in a jiffy. These Gingerbread Truffles, a form of cake ball, are fun and easy and make a beautiful addition to any cookie tray. There are a variety of similar recipes floating around the web on this one, but I am bringing you my own take and directions.

gingerbread truffle

These were sold at the #MKEFoodies Cookies for Kid’s Cancer holiday bake sale this past weekend. They are a beautiful bake sale treat and keep well for wrapping and transport.

Gingerbread Truffles
Yields around 4 dozen

2 boxes gingerbread mix (I used Betty Crocker) + ingredients on box
1 can of vanilla frosting
2-3 packages of almond bark or white melting chocolate
vegetable shortening
Sprinkles

Bake both boxes of gingerbread according to directions in two 8-inch square pans or one 9×13 inch pan. Allow to cool. Remove from pans and cool completely, at least a couple of hours.

In a large mixing bowl, break up gingerbread and crumble it into pieces with your hands. One large tablespoon at a time, add vanilla frosting. Work the frosting together with the gingerbread, using your hands, until all of the frosting is incorporated.

Using a heaping tablespoon of dough, roll into tight walnut-sized balls. Place on a wax or foil lined baking sheet. Place in refrigerator for at least one hour.

When gingerbread balls are fully chilled, place on package of almond bark in the microwave with 1/2 tsp shortening. Microwave on 50% power for 45-60 seconds and stir. Continue to microwave at 50% for 20-30 second intervals until mixture is smooth and creamy, with no lumps.

With a teaspoon, drop the gingerbread ball into the melted chocolate. Gently roll around until full coated. Lift off and very gently place ball onto a wax or foil lined tray. You may need to give it a gently nudge with the edge of a fork. Decorate immediately with a dash of sprinkles of your choice. Continue the process (melting more chocolate when needed) until all are covered.

Allow to harden in a cool place. Store in a cool place or freeze for up to 3 months.

Holiday Gingerbread Truffles

These do not have to be perfect. If little spots of gingerbread show through, just drizzle a little extra over the top.

We are looking forward to bringing you more holiday treats this whole week. We would love for you to share your favorite Christmas cookie recipes with us! Also, if you make any of our treats, we’d love if you’d share a picture with us on Facebook.

stef

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by | November 29, 2012 · 8:00 am

Goat Cheese Mashed Sweet Potatoes

I am always looking for a fresh, new twist on side dishes this time of year. With the plethora of family dinners, fancy meals and potlucks around the holidays, it is nice to mix it up from the old sweet potato casserole standby, low on my list of holiday favorites. Instead, I’ve created a much fluffier and healthier version (holidays and healthy? gasp!). I brought this dish to serve my family on Thanksgiving. It was gobbled up.

goat cheese mashed sweet potatoes

Goat Cheese Mashed Sweet Potatoes
4-5 sweet potatoes, peeled and chopped into cubes
2 TBSP butter
2 TBSP milk
2 oz goat cheese
1/2 C roasted pepitas

In a large stock pot, fill with water until potatoes are covered. Boil until sweet potatoes are softened, about 15-20 minutes. Strain.

Add milk and butter and mash until smooth.

Crumble goat cheese and gently mix in with a rubber spatula or spoon. Add pepitas and fold in. Top with goat cheese and pepitas before serving.

goat cheese mashed sweet potatoes with pepitas via Haute Apple Pie

The salty pepitas add a nice crunch to this smooth dish. These are a great side dish with turkey, pork or a good barbecue meal!

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by | November 28, 2012 · 7:48 am

Save the Date: Cookies for Kids’ Cancer Milwaukee

This year, stuffing your stockings with homemade treats could mean a breakthrough in pediatric cancer research.

Haute Apple Pie is happy to participate again in the MKEfoodies sponsored holiday bake sale to raise money for Cookies for Kids’ Cancer. You can purchase HAP goodies along with many other local foodie treats on Saturday, December 8, 2011 from 12 p.m. to 4 p.m. at Best Place at the Historic Pabst Brewery, 901 W. Juneau Ave., Milwaukee.

Santa Claus is coming to town to greet kids of all ages and bestow gifts upon lucky supporters. All proceeds from the sale will be donated to Cookies for Kids’ Cancer, a not-for-profit organization committed to raising funds to support research for new and improved therapies for pediatric cancers.

We’ve got help from lots of great companies this year. OXO has pledged to match bake sale proceeds dollar for dollar! In addition, the Glad Corporation will give $1 to Cookies for Kids’ Cancer for every cookie sold here in Milwaukee. Local sponsors include 88Nine Radio Milwaukee, OnMilwaukee.com, Yelp Milwaukee, Outpost Natural Foods, First Priority Printing, and Rishi Tea.

Childhood cancers are the number one disease killer of children – more than asthma, muscular dystrophy, multiple sclerosis and pediatric AIDS combined. Nearly 13,000 children are diagnosed with cancer each year. Survivors of childhood cancer face a broad range of physical and psychological challenges imposed by the disease, and some will suffer its long-term effects for the rest of their lives. Despite all these statistics, there has not been a new drug developed specifically for pediatric cancer in 20 years. Cookies for Kids’ Cancer is committed to raising the funds to support research for new and improved therapies for pediatric cancer. It is not about one child or one type of pediatric cancer. It is about changing the facts of pediatric cancer for the better, forever.

For more information visit http://www.mkefoodies.com and http://www.cookiesforkidscancer.org

To donate online, visit: http://cookiesforkidscancer.kintera.org/mkefoodiesholidaybakesale

We hope to see you there!

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by | November 23, 2012 · 9:25 am

Haute Apple Pie in Taste of Home!

Well now that Thanksgiving is in our short, but distant past, Christmas season is rolling in with full force. We are excited to kick it off with a picture of Stef, with her son and niece, gracing the pages of the December/January issue of Taste of Home magazine! And also online, HERE. 

Honey Crunch Cookies are a great alternative to an Oatmeal Scotchie. Made with rice cereal and butterscotch chips, they are a great option to add to your holiday cookie tray. For the Taste of Home recipe, click here.

We look forward to sharing holiday gift guides, cookie recipes, party ideas and other Christmastime cheer with you over the next month!

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by | November 13, 2012 · 1:49 pm

{Fall Cocktail} Apple Jack

With Thanksgiving just around the corner, a soul warming cocktail is a must. My friends and I shared this warmed up adult treat after a chilly night of trick or treating. It is a perfect pre-Thanksgiving meal drink to prep your tummy for turkey or post-Thanksgiving meal drink to sip on while you lay on the couch and watch football.

Using Jack Daniel’s Bourbon will make it a true Apple Jack, but you can easily replace it with other bourbon or whiskey as achieve the same result.

Apple Jack
4 C apple cider
1 1/2 C bourbon or whiskey
1 TBSP ground cinnamon
Ginger ale

In a medium saucepan, heat apple cider, whiskey and cinnamon just until it simmers. Ladle mixture into mug, three-quarters full. Fill the rest of the mug with ginger ale. Add a dash of cinnamon. Garnish with an apple slice if desired.

This year we are participating in the Food Network’s Thanksgiving potluck! So pull up a chair and find a seat at our table with all these wonderful blogger recipes for the upcoming holiday!

Cocktails, Appetizers, Salads and Breads:
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette 
Big Girls, Small Kitchen: Super Seeded Cornbread

Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Happy Thanksgiving!

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by | November 5, 2012 · 2:04 pm

Healthy Carrot Cake Muffins

It is no secret that I love to bake muffins. Who doesn’t love a fresh warm muffin with their morning coffee? Adding veggies to muffins is a great way to get those required veggies into your diet (or your toddler).

I decided to mix it up this time and make it an inside out piece of carrot cake. It is a lightened up recipe, using a mixture of whole wheat and all-purpose flour, golden raisins, oats, carrots, yogurt and applesauce. Using substitutes like applesauce and yogurt creates gives the muffins a nice, sweetened taste and moist texture. However, the consistency of these muffins will be a little chewier than a fluffy oil, flour and butter muffin.

These muffins would be just fine without the frosting middle, but for a little extra fun and a tiny bit of effort (and calories) it is well worth it!

Carrot Cake Muffins
1 C shredded carrot (about 2-3 medium-sized carrots)
1/2 C rolled oats
1/2 golden raisins, chopped
1/2 C whole wheat flour
3/4 C all-purpose flour
1/2 C brown sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs
1/2 C applesauce
1/2 C plain yogurt (regular or Greek-style)
1 tsp vanilla
1 tsp lemon zest
1 8 oz package 1/3 less fat cream cheese, softened
2/3 C powdered sugar

Preheat oven to 350 degrees.

Mix flour, brown sugar, baking powder, salt, baking soda and cinnamon in a large mixing bowl. Add oats and raisins until combined. Set aside.

With an electric mixer, whisk eggs, applesauce, yogurt and vanilla. By hand, add carrots and lemon zest. Mix until combined.

Fold wet mixture into dry mixture until just combined.

With an electric mixer, beat cream cheese and powdered sugar until fluffy.

In a greased muffin pan, add one tablespoon of batter to each cup. Top with about one teaspoon of cream cheese frosting. Top with another tablespoon of batter. You will likely have a little bit of frosting left over.

Bake in oven for 30 minutes, turning pan half way through. Remove from oven and cool slightly on cooling rack.

Go ahead and sneak one right out of the oven, they are delicious warm!

Enjoy some more sweet and savory carrot recipes from these fabulous bloggers as part of Food Network’s Fall Fest!

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate’s Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Made By Michelle: Carrots and Caramelized Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving

 

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