Category Archives: Cook

by | December 14, 2012 · 1:21 pm

{Cookie Week} Mint Chocolate Cookies

If you are in a hurry and need to whip up an extra batch of cookies to get on your cookie plate this year, here is your go to recipe.  These chocolate mint cookies are delicious and the best part is they can be made quickly thanks to the use of a chocolate cake mix.  Mint not your thing?  Change up the recipe by adding white chocolate chips or raspberry chips for a totally different flavor.

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Mint Chocolate Cookies

1 chocolate cake mix
1 egg
1 stick of butter, softened
3 tbsp water.
1 bag mint chocolate chips

Mix all of the ingredients in a bowl until combined.  Drop onto an ungreased cookie sheet about 2 inches apart.  Bake at 350 degrees for 8-10 minutes.

quick. easy. delicious.

anne

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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 11, 2012 · 8:56 pm

{Cookie Week} Raspberry Almond Shortbread Thumbprints

My mother-in-law always has the best cookie plate every year.  She makes sure everyone has their annual favorites and takes the time to make dozens of batches.  Last year, I couldn’t get enough of these Raspberry Almond Shortbread Thumbprints.  They are somewhat time consuming, but make the most delicious cookie!

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Raspberry Almond Shortbread Thumbprints

Cookie:
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Glaze:
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

For the cookies, combine butter, sugar and  almond extract in large mixing bowl. Beat at medium speed, scraping bowl often until creamy. Reduce speed to
low; add flour. Beat until well mixed (2 to 3 minutes). Cover and refrigerate at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle glaze over cooled cookies. Makes 3 1/2 dozen
cookies.

anne

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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 19, 2012 · 8:38 am

Smoky White Bean Soup with Rosemary

I have a tendency to experiment with cooking more when the hubs is out of town. He’s not a picky eater by any means but when he sees “bean soup”, “kale salad” or “veggie pesto” on our menu board he tends to think the “healthy” stuff will leave him still hungry and feeling like a rabbit.

As far as veggie-based soups go, this one is pretty hearty and doesn’t even seem veggie-based thanks to the rich beans and smoky bacon. Plus it was easy to make. I’ll be resurrecting this again – whether the hubs is around or not!

white bean soup
Smoky White Bean Soup with Rosemary
5 slices smoked pepper bacon, chopped
1 small onion, finely chopped
1 large clove garlic, minced
2 stalks celery, finely chopped
3 15 oz cans cannellini beans
3 1/2 C low sodium chicken broth
1 C chopped kale
1 Tbsp sherry
1/3 C parmesan cheese, shredded
1 spring rosemary, chopped
kosher salt, to taste

Place chopped bacon in a Dutch oven over medium heat. Cook for about 5 minutes until bacon begins to crisp and brown. Add in onion, celery and garlic. Drizzle in olive oil if extra fat is needed to prevent burning. Some browned bits on the bottom of your pan are ideal though! Let vegetables and bacon cook until vegetables begin to soften, about 5-7 minutes.

Next, add 1/4 C of chicken broth to the pan and use the moisture to scrape and release browned bits into the liquid. This will add additional flavor to your base. Add in sherry, beans, remaining broth and rosemary. Let simmer over medium low for 10-15 minutes.

Use an immersion blender or transfer to a blender or food processor to puree soup until smooth. Mix in parmesan and chopped kale and stir. Season well with salt until flavors pop and let simmer until kale is cooked.

Serve with french bread or pretzel rolls.

white bean soup

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by | November 13, 2012 · 2:51 pm

Meatballs and Marinara Sauce

My sister-in-law gave me the most amazing recipe for meatballs and marinara sauce. One bite and I was in love.  I just adore simple and basic recipes like this one. The best part was the simplicity of cooking the meatballs – no browning or baking! They just simmer away in the marinara sauce and become deliciously tender and flavorful. This recipe is a keeper.

 

Sauce:
3 Tbsp olive oil
1/2 cup finely chopped onion
3-4 cloves minced garlic
1 28oz can crushed tomatoes
1 6oz can tomato paste
1 Tbsp dried oregano
3Tbsp sugar
1 tsp salt
1 tsp pepper

Meatballs:
1lb ground beef
1 egg
1/3 cup seasoned breadcrumbs
2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Add oil to a large pot over medium heat. Cook the onion and garlic for about 5 minutes or until lightly browned. Add the crushed tomatoes, tomato paste, oregano, sugar, salt and pepper and stir to combine. Lower heat to the lowest setting and simmer for about 30 minutes, stirring occasionally.

While the mixture cooks, make the meatballs. Combine all of the ingredients in a large bowl and mix with your hands until just combined. Shape into 1 inch balls. (The recipe makes about 15 meatballs) Drop the raw meatballs gently into the sauce and cook, covered, for about 1 hour on low heat. Stir the pot occasionally to prevent burning on the bottom.

Serve over pasta or spoon meatballs onto sub rolls and top with cheese.

Adapted from Can you stay for dinner

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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 7, 2012 · 8:49 pm

Pumpkin Apple Streusel Muffins

With the holidays just around the corner, I’m still hanging onto the last little bits of fall. Let’s face it, as soon as it slips away it’s going to be awhile before us cold climate people see signs of outdoor life again without freezing our fingers off.

As an homage to all the best fall flavors, I’m sharing these Pumpkin Apple Streusel muffins that my mom used to make for us as kids. Consider them tasty little bites of autumn that you can bust out when the winter blues set in…or just for every weekend prior.

Pumpkin Apple Streusel Muffins
2 1/2 C flour
2 C sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 C pumpkin
1/2 C vegetable oil
2 C peeled, finely chopped apples

Preheat over to 350. In a large bowl, combine eggs, pumpkin and oil. Beat in dry ingredients, working in flour and sugar one cup at a time. Stir until batter is fully mixed. Using a spatula, fold in apples. Spoon batter into paper lined muffin cups, filling about 3/4 full.

Streusel Topping
2 Tbsp flour
1/4 C sugar
3/4 tsp cinnamon
5 Tbsp butter

In a small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle on top of batter in each muffin cup. Bake for 25-30 minutes.


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