Be a good little monkey…
Author Archives: Stef
Creamy Pumpkin Penne with Italian Sausage
We are bursting with fall ingredients in my house right now. I believe I had some form of squash at every meal for five meals straight. I really can’t get enough of these flavors. Pumpkin and other types of squash make a great creamy base that works as a super healthy substitute to some of the fattening cream sauces we love so much.
Thickening up the parmesan sauce with greek yogurt and pumpkin makes this creamy pumpkin penne pretty guilt free. You can also substitute chicken sausage for italian sausage if you are looking to lighten it up even more. The greek yogurt may make the sauce a little less smooth than a big cup full of heavy cream, but it tastes delicious and is great for you!
Creamy Pumpkin Penne with Italian Sausage
8 oz whole wheat penne pasta, cooked al dente
1 TBSP butter
1 TBSP minced garlic
1/2 C pureed pumpkin
1 C plain greek yogurt
1/4 C fresh grated parmesan cheese
1 whole roasted red pepper, chopped
3-4 italian sausage links
red pepper flakes (optional)
shredded parmesan cheese
Bring a large pot of water to a boil. Add sausages and boil for 15-20 minutes. Remove to a plate.
Meanwhile, heat a large skillet. Reduce to medium high heat. Add butter and garlic. Move garlic continuously for one minute. Add pumpkin and stir until heated through. Add greek yogurt and whisk until smooth. Add parmesan cheese and continue whisking until combined and smooth. Reduce heat. Add whole wheat pasta and combine with sauce.
Heat a skillet. Add some non-stick cooking spray and place the sausages in the skillet, browning on all sides. About five minutes. Remove to cutting board and cut into chunks (if desired). Add to pasta dish. Remove dish from heat. Sprinkle with parmesan cheese and red pepper flakes, if desired, for a little extra kick.
Our friends at Food Network are crazy about pumpkin too! Check out these sweet and savory pumpkin savvy dishes from these fabulous foodies.
Roasted Butternut Squash Salad with Warm Bacon Dressing
Saying hello to fall does not mean saying goodbye to the fresh, filling salads of summer. I created this salad to incorporate some of my favorite fall flavors: squash, maple, apple cider, crunchy pumpkin seeds and of course, bacon. This salad is perfect for a crisp fall night, served as a main course or as a hearty side dish.
Roasted Butternut Squash Salad
Mixed Greens
1 whole butternut squash
1 large red onion, cut into chunks
2 TBSP olive oil
1 TBSP maple syrup
salt and pepper to taste
2 oz goat cheese
1/4 cup dried cranberries
1/4 cup pepitas
Preheat oven to 400 degrees. Cut, peel and dice butternut squash. The best way to do this is cut off the top and bottom. Scoop out extra seeds at bottom. Using a vegetable peeler, peel off the thick skin, making sure any green is peeled off. Cut into slices and dice into cubes.
Place squash and red onion on rimmed baking sheet. Drizzle olive oil and maple syrup over squash and onion, coating completely. Sprinkle generously with salt and pepper. Roast in oven for 25-30 minutes.
Plate mixed greens (I used a mixture of spinach, red Romaine and green Romaine). Place squash over top of salad. Add cranberries and goat cheese. Drizzle with bacon dressing and serve immediately.
Warm Bacon Dressing
5-6 slices of bacon, chopped
2/3 C apple cider vinegar
2 TBSP Dijon mustard
1 TBSP maple syrup
1 tsp sugar
salt and pepper to taste
Heat a medium sauce pan. Add bacon. Cook until crispy, about 8-10 minutes.
In the meantime, add cider vinegar, mustard, maple syrup, sugar, salt and pepper to a small mixing bowl. Whisk until emulsified.
Drain bacon grease. Add bacon back to pot. Add vinegar mixture. Heat through, stirring occasionally, about 5 minutes. Drizzle over salad, adding bacon bits across the salad.
Enjoy!
Bloggers from across the country are dishing up mixed greens this fall. Check out these awesome recipes as a part of Food Network’s Fall Fest!
Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens
Cooking With Books: “Chopped” Salads
Dishin & Dishes: Beet Salad With Garlic Vinaigrette
Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza
And Love It Too: Rainbow Salad
Made By Michelle: Bacon, Lettuce and Tomato Sandwiches
Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette
HGTV Gardens: Garden-to-Table: Mixed Lettuce
Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette
Devour: Lettuce (Hold the Salad)
Daily*Dishin: Almond Chutney Chicken Lettuce Wraps
Delicious Lean: Chiffonade of Mixed Greens
FN Dish: Top 12 Lettuce Wraps
Pumpkin Pancakes with Creamy Cinnamon Maple Syrup
I found over the years that there are many dishes, be they breakfast, dinner or dessert, where pumpkin can be snuck in to give it a little fall kick. One of my favorites are these easy pumpkin pancakes. With a little extra doctoring on a boxed pancake mix (or make your own pancake mix if you are feeling up to it), you can create a savory and sweet, warm fall breakfast. You can use a boxed mix that just adds water or one where you add milk and eggs. Whatever you have on hand will work just great.
Regular syrup tastes just fine on these fall flapjacks, but this extra trick with maple syrup takes them up a notch. The syrup was inspired by a creamy maple syrup I had at the most delicious Pancake Pantry in Nashville this past spring. I tried it once and had to have it again!
Pumpkin Pancakes with Creamy Cinnamon Maple Syrup
1 C boxed pancake mix
Mix-ins for pancake mix (see box for instructions, they all vary)
3-4 TBSP extra liquid (water or milk)
1/2 C pureed pumpkin (not pumpkin pie filling)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Cinnamon and powdered sugar for dusting.
Preheat griddle to high heat.
In a spouted mixing bowl, mix pancake mix and other mix-ins according to box directions. Add pumpkin and spices, whisk until smooth. Most likely, your batter may look a little too thick. Add 3-4 TBSP of liquid (water or milk, depending on what you started with).
Spray griddle with cooking spray. Pour batter onto griddle, varying in size depending on the size you desire. When the pancakes start to crisp at the edge and little bubbles form over the top, flip over. When heated through, remove from heat.
Creamy Cinnamon Maple Syrup
1/2 C maple syrup
2 TBSP heavy cream
dash of cinnamon
In a small saucepan, heat syrup over medium high heat. Once heated through (not boiling), add cream and whisk. Heat, stirring occasionally, until heated through about 4-5 minutes. Add a dash of cinnamon and whisk. Serve warm over pancakes.
With a little extra dash of cinnamon, if desired, and a dash of powdered sugar, there is no better way to wake up on a crisp and cool fall morning.
Three Years Later and Getting Hauter…
We can hardly believe it has been three years since the inception of Haute Apple Pie. This blog started as just a fun side project to share our recipes and ideas with our friends and has grown into more than we ever could have imagined. To celebrate our third blogversary, we have some Haute Apple Pie superlatives for you, with links to some of our best, favorite and most popular posts!
Thanks to all of you for reading this little corner of the world-wide web. We appreciate you stopping by and letting us host this three-year long party.
And now, the moment you’ve all been waiting for…
Most Pinned
This post tops the charts as our most viewed post of all time, mostly thanks to your favorite addiction and mine, Pinterest.
Slow Cooker Beef Brisket over Garlic Parmesan Mash
Best Rehab
Who doesn’t want to make something old, look something new? Katie’s dresser rehab ranks #2 in the blog life traffic list.
{How to} Refinish a Dresser
Best Breakfast
We are not Nutella shy here at Haute Apple Pie. Anne’s French toast hit everyone’s morning sweet tooth.
Orange Scented French Toast with Nutella
The most popular meal posts include:
Best BBQ
The Perfect Bratwurst
Best Dinner
Chicken and Spinach Stuffed Pasta Shells
Best Dessert
Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting
Best Snack
The Art of Toddler Food: Veggie Dip
We’ve also found that our HAP readers are wild about parties! It seems we have quite the following of haute hostesses. Here are the winners in the party category:
Best Kid’s Party
Anne threw this adorable camping inspired birthday party for Isla’s 2nd birthday, complete with bug juice and s’mores.
Campfire Birthday Party
Best Baby Shower
The ladies collectively honored Stef with the adorable safari themed baby shower. Who doesn’t love a good candy bar!
Lions and Tigers and Bears, Oh My! Baby Shower
Best Bridal Shower
Stef’s lemonade shower for her cousin’s wife was much more sweet than sour!
Summertime Lemonade Shower
Other parties topping the charts:
Inspiration for a Peter Rabbit Baby Shower
Pink and Brown Ladybug Party
Sugar and Spice and Everything Nice Baby Shower
We can’t forget about our do-it-yourselfers!
Katie’s DIY tie onesie rounds out at our third most popular post of all time! Consider making one of these for the little man in your life:
DIY Necktie Onesie
Other projects to consider:
Fall Berry Wreath
Window Chalkboard
It has been a great three years and we cannot wait to see what the next three have in store. Thanks for reading!
Filed under Uncategorized
{Obsessed With} Chevron
I do not know what it is, but I know I am not alone. I haven’t felt this way about a pattern since argyle. I don’t know if it is the sharp points, the contrasting colors or slightly dizzying effect, but I am obsessed with chevrons. I love them for clothing, jewelry, home decor, handbags, towels, invitations, decorations, baby items and more. Really, put some chevrons on it and I will buy it. So I’ve round-up a bunch of my favorites from around the world wide web to share with you.
Paint your own chevrons:
DIY Chevron Dresser
These were made using shoeboxes! You could also use canvases.
Chevron accent wall
Chevron for Fall:
Chevron Halloween Wreath
Carved Chevron Pumpkin
Little Baby Chevron:
Bright Chevron Nursery
Chevron Birdie Bib via Paisley Pockets (etsy.com)
Monogrammed Chevron Onesie via myretrobaby.com
Dress in Chevron:
Chevron Silver Sequin Dress via laposhstyle.com
Chevron Bangle Bracelets via asos.com
Chevron Sundress via dorothyperkins.com
Chevron extras:
Monogrammed Chevron iPhone Case via Simply Monogram at etsy.com
Chevron Wedding Cake
Last but not least, I was inspired by all the chevron out there in the world and added my own birthday invitation to my Etsy shop, Morning Star Designs.
Chevron Ombre Invitation via Morning Star Designs at etsy.com
For plenty more chevron inspired projects and items and for the full links to all the items on this page, follow my Chevron Love board on Pinterest!
Filed under Fab Finds
Creamy Roasted Red Pepper & Basil Soup
With the first crisp breath of fall air I take, comes the first batch of soup. This soup is easy to make with staples that can be found any time of the year. The fresh basil adds the perfect balance to the sweet pepper taste. If you want to kick this up a notch, add some crushed red pepper.
Creamy Roasted Red Pepper & Basil Soup
1 TBSP olive oil
2 large russet potatoes, peeled and chopped
1 12 oz jar roasted red peppers, drained and chopped
4 sun dried tomatoes, drained and chopped
4 C chicken or vegetable stock
1/2 sherry wine
1 C fresh spinach
1/2 nonfat, plain Greek yogurt
1 handful fresh basil, chopped
cracked black pepper
salt
In a medium saucepan, heat olive oil over high heat. Add potatoes, stir occasionally for 3-5 minutes. Add peppers and tomatoes. Pour stock into pot and bring to a boil. Boil for 15-20 minutes. Add fresh spinach, boil until softened. Remove from heat. Add yogurt and stir. Using an immersion blender, blend until smooth (or transfer to a blender or food processor). Add basil and stir. Add salt and pepper to taste.
Perfect for a cool fall day!
Filed under Cook, Healthy, Main Dish, Make Ahead Meal, Quick & Easy
Edamame Hummus
I love the grainy, nutty taste of hummus. It is one of my favorite snacks. But my husband, not so much. I don’t know why, but I continually try to make him like hummus, experimenting with different flavors. For my last girls night, I made this edamame hummus as an appetizer. It is Mediterranean with an East Asian flare. I love it and it was well received by my guests. My husband liked it more than regular hummus…a big improvement!
Edamame Hummus
1 steamer bag frozen edamame, cooked according to directions (I used Archer Farms 12 oz bag)
2 TBSP tahini
3 TBSP extra virgin olive oil
1 clove garlic
2 TBSP lemon juice
1/2 red bell pepper, chopped
salt and pepper to taste
water (if needed)
Place steamed edamame in food processor. Blend until smooth. Add garlic and tahini and slowly add olive oil as you process. Add lemon juice and red pepper. If the mixture looks too thick, add a little extra olive oil or drizzle a little water into the mixture. Add salt and pepper to taste.
Serve with cut up peppers, carrots, pita chips or my strange favorite, pretzels! This makes a great appetizer or you can spread it on a turkey sandwich on pita or tortilla for a nice portable lunch!
Food Network is heading back to school and pulling up a chair to a lunchbox communal table. Here are some great options from some great bloggers for little kids (and big ones too!) for brown bagging to school or work.
Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies
Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
Adult options:
This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches
Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios
Filed under Appetizers, Cook
Mini Rustic Apple Pies and Bake Sale Wrap-Up
A big thank you to everyone who came out last week to support Team IZ and the Children’s Tumor Foundation! The bake sale was a huge success thanks to all of you. We made over 100 bags, jars and wrappers of treats and sold out of all but about 15 of them. In total we raised $230 towards Team IZ. I’m grateful for and humbled by all of the support.
Some of the recipes of the bake sale will show up in future blog posts, but I wanted to send links to some of the other goodies, so you can make them at home!
Cake Batter Puppy Chow
Lemonade Chex Mix (I doubled the chocolate and butter mixture)
Snickerdoodle Blondies
Jumbo Blueberry Muffins
The item that flew off the table the quickest was the mini rustic hot apple pies. Now maybe it’s because of our name, or because one customer told me, “There are two things you can’t resist. Warm chocolate chip cookies and fresh apple pie.” Regardless, these pies were a hit and fun to make. The mini pies are great for a bake sale, or for a fun, different presentation for a dinner party.
Mini Rustic Apple Pies
Makes 8 pies
2 1/2 C all-purpose flour
1 TBSP sugar
1 tsp salt
2 sticks butter, cold
1 C ice water (don’t use it all)
The key to making a good pie crust is keeping everything cold! So don’t attempt this in a hot kitchen on a 90 degree. Prior to making the dough, I put my metal bowl, knife and cutting board in the refrigerator to start it out right. Keep your butter in the fridge until the last minute.
Add ice to a cup of water and set aside.
Start by mixing flour, sugar and salt. Cut your butter into small, 1/2 inch pieces. Try not to touch the butter to make sure it doesn’t melt. Using a pastry blender, cut in 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 1/2 C of water into the mixture and mix with a rubber spatula. Continue to drizzle water, about 1/4 C more, until the dough begins to stick together. Gently work with hands to mold the dough. Split the dough into two disks and refrigerate for 2 or more hours.
Preheat oven to 400 degrees. Grease the mini pie pan.
When dough is chilled, flour up a board or flat surface, be generous so the dough doesn’t stick. Using a rolling pin, Gently press and roll upwards continually. Rolling dough takes some time, don’t beat it up. Move in a clockwise position until the dough is about 1/4 inch thick. Using a large cookie cutter or pie cutter (my mini pie pan came with one), cut out circles. Place the dough into the pie pans, molding them to the shape. Add apple filling and top with another circle of crust, pressing the top dough with the bottom dough. Sprinkle with sugar, if desired.
Bake pies in oven for 35-45 minutes. Rotate halfway through. Pies should be golden brown. Allow to cool a bit before removing from pan.
Apple Filling
10 apples, cored and sliced
1 C sugar
1 TBSP cinnamon
1 tsp nutmeg
1 tsp ginger
Mix apples together with sugar and spices until combined.
Thank you again for your support! If you missed the sale and would like to donate to Team IZ, please click here.
Haute Apple Pie Bake Sale for Children’s Tumor Foundation
Join us from 4-7 pm today at the Hartung Park Farmer’s Market for the first ever Haute Apple Pie bake sale benefiting Children’s Tumor Foundation. We will be selling mini pies, muffins, cookies, bars, mixes and more! We hope to see you there!
Filed under Uncategorized
Subscribe by Email
hauteapplepie.com 