Category Archives: Treats

HAP Bake Sale and Fro Yo Fundraiser for Children’s Tumor Foundation

Children's Tumor Foundation Team Iz

Join us on Wednesday, September 18 from 4 pm – 7 pm at the Hartung Park Farmer’s Market in Wauwatosa for the second annual Haute Apple Pie Bake Sale for Team IZ and the Children’s Tumor Foundation. We promise some fall inspired baked goods including: cookies, breads, muffins, mixes and other sweet treats. All proceeds benefit the Children’s Tumor Foundation NF Walk in honor of Stef’s niece Izzy, who was diagnosed last year with the rare genetic disorder, neurofibromatosis 2 (NF2). NF is a genetic disorder that causes tumors to grow on nerves throughout the body. There is no cure nor are there effective treatments for NF.

If you are unable to attend the bake sale and would like to donate to Team IZ, please click here. Your support is truly appreciated.


The Milwaukee NF Walk will be held on Saturday, September 28 at Hoyt Park in Wauwatosa.  Participants will walk a 2.8 mile route along the Oak Leaf Trail and Menomonee River. Join us for some fun including, Bango the Milwaukee Buck, the Wauwatosa fire and police departments, Jelly Belly treats, face painting, crafts and door prizes. It will be a great family day of fun for an important cause. To register for the walk, please click here. To learn more about NF, click here.

Yo Mama

If you live in the Milwaukee area and want to help out the Children’s Tumor Foundation, visit the Wauwatosa Yo Mama Frozen Yogurt on Sunday, September 8 between 11 am and 10 pm. Print out this post or mention the Children’s Tumor Foundation and 30% of the proceeds will go back to the foundation. It’s fro yo with a cause!

Thank you all for your generous support and we hope to see you at one of these great events!

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Almond Peach Butter

Thanks to the wonderful folks at Sweet and the Washington State Fruit Commission, a large, gorgeous box of fuzzy, juicy peaches showed up at our doorstep. These peaches had us drooling and ready to can. We decided to use these Northwestern grown beauties to create an Almond Peach Butter. Pure in its peach form, a peach butter does not, in fact, include butter. Peaches are cooked down to a smooth form and lightly sweetened, preserving the delicate flavors of the fruit.

Washington State Peaches

This butter is a great concoction to can. For canning and preserving tips, click to our Preserving and Canning 101 link. If you do not have the resources, space or time to can, you can shrink this recipe down and toss the butter in a jar or container. It will keep in the refrigerator for 2-3 weeks.

Almond Peach Butter

Almond Peach Butter
Makes about 5-6 cups

14-16 medium-large sized peaches (about 4 lbs)
1 C water
1 3/4 C sugar
2 TBSP pure almond extract

Wash, peel and cut peaches into chunks. Put in large stock pot and add water. Heat until peaches are very soft, about 20 minutes. Using an immersion blender (or a food processor or blender if you don’t have an immersion blender), blend the peaches to a smooth consistency.

Add sugar and almond extract and simmer for 50-60 minutes, stirring every five minutes or so to make sure nothing sticks to the bottom. When the mixture is done, it will remain rounded on top of the spoon for a minute. You can also drizzle a line of the peach butter across the top of the pot. The line of mixture should keep it’s form. You can choose the thickness depending upon your liking.

If you are canning, immediately divide the peach butter amongst the jars and follow your canning instructions. If you are not preserving, allow to cool before placing in a jar or container and refrigerate.

Almond Peach Butter via Haute Apple Pie

This Almond Peach Butter is delicious on toast, an english muffin or a scone. It is a great addition to oatmeal, making it taste like a little bowl of peach cobbler. It is also a great J for a PBJ. We are also experimenting with sandwich spread, bars and other treats!



Filed under Breakfast, Cook, Sides, Treats

Grilled Pound Cake with Balsamic Strawberries

We recently took our annual trip to Polzin Farms in Cedarburg, WI for some good old-fashioned strawberry picking. We came home with 14 pounds of juicy, red deliciousness. So what does one do with 14 pounds of strawberries ? Get creative. I’m like the Forrest Gump of strawberries: strawberry rhubarb crisp, strawberry french toast, strawberry banana smoothies and my latest, grilled pound cake with balsamic strawberries.

This is a fresh take on strawberry shortcake. I went all Sandra Lee and semi-homemade this one with store-bought pound cake. If you want to bake a fresh pound cake, I’m sure it would taste even better. This is a great dessert when entertaining. Just a quick toss on the grill and you are ready to go.

grilled poundcake and strawberries

Grilled Pound Cake with Balsamic Strawberries
Serves 4-6

2 C fresh, halved strawberries
1 TBSP white balsamic vinegar
1 TBSP sugar
1 loaf pound cake, sliced (store-bought or homemade)
Coconut cooking oil or spray (or olive oil spray)
1 C heavy whipping cream
1 TBSP powdered sugar
1/2 tsp cinnamon

Clean and oil grill. Pre-heat grill or grill pan to medium-high heat.

In a small saucepan, heat strawberries, balsamic vinegar and sugar. Stir occasionally until warmed through. Keep warm until served.

With an electric mixer, beat whipping cream, powdered sugar and cinnamon on high speed until thick and fluffy, about 5 minutes

Brush pound cake with olive or coconut oil. Place on heated grill. Sear for about 1-2 minutes on each side, making sure it doesn’t burn.

Place pound cake slice on plate, top with strawberries, strawberry sauce from the pan and whipped cream.

Grilled Poundcake with Balsamic Strawberries and Cream


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Filed under Cook, Grill, Treats

Triple Berry Ice Cream

It finally feels like summertime here in the Midwest and no better way to kick off the sun-filled days than with a good dose of berries. We have yet to go on our annual strawberry picking outing, but I’ve been stacking my grocery cart with every berry the store has to offer.

For a refreshing and fun treat, I created a quick homemade triple berry ice cream using fresh strawberries, blueberries and raspberries. The recipe is easy – no cooking! – and perfect on a warm summer day.

Triple Berry Ice Cream

Triple Berry Ice Cream 
1 1/2 C chopped strawberries
1/2 C blueberries
1/2 C raspberries
1 lemon
3 TBSP sugar
1/8 tsp salt
2 C heavy cream

In a food processor, blend all three berries, the juice of one lemon and sugar. If you don’t have a food processor, you can use a blender or mash the berries by hand.

In a large bowl, mix blended berry mixture, heavy cream and salt. Refrigerate for 3 hours or overnight.

In an ice cream maker (I used the KitchenAid ice cream attachment), add cold mixture according to directions. Churn until thick.

Serve immediately for a soft serve texture or freeze in a container for a harder texture.

Homemade Triple Berry Ice Cream

This recipe makes about 10 servings.

Happy Summer!

It’s Summer Fest with our friends over on Food Network! Check out some of these other great breakfast, dessert and drink berry recipes from fellow bloggers around the web.

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
The Lemon BowlStrawberry Mango Chia Smoothie
Dishin & DishesCrunchy Topped Blueberry White Chocolate Muffins
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries



Filed under Treats

Salted Caramel Cupcakes

Salted Caramel is all the rage these days.  I honestly had never really tried the combo but after hearing about it over and over again I decided to go for it.  I made a basic vanilla cake very similar to Katie’s Lemon Cupcake recipe except I added caramel creamer instead of lemon and played around with the icing until I got it just right.  One bite of these salted caramel cupcakes and I instantly figured out what all the fuss was about.

salted caramel cupcakes

Seriously, the addition of salt is genius.  It makes all of the flavors pop.  I was somewhat hesitant to add sea salt on top of the cupcakes, but once I did and gave it a try I was hooked.

salted caramel cupcake

Salted Caramel cupcakes

Caramel Cupcakes
1 1/2 Cups self-rising flour
1 1/2 Cups all purpose flour
1 Cup Butter
2 Cups sugar
1 tsp Vanilla
4 eggs
2/3 Cup Caramel Coffee Creamer (you could use half and half if you don’t have the creamer)
1/3 cup Half and Half

Preheat oven to 350 degrees.  Line 2 standard sized muffin tins with 24 liners.  Combine flours together and whisk.  Set aside.  In a large bowl, cream the butter and sugar.  Add the eggs one at a time, beating after each addition, then the vanilla.  Add the flour in 3 batches, alternating with the the half and half and creamer as you go.   Spoon the mixture evenly into the lined muffin tin.  Bake for 15-17 minutes.  Let cool.

Salted Caramel Frosting
1 cup softened butter
1 cup caramel topping
6-8 cups powdered sugar
3-6 Tbsp milk

cupcake topping
1/2 cup caramel topping for drizzle
Sea Salt

Blend the butter and caramel topping together until creamy.  Add powdered sugar 1 cup at a time, adding small amounts of milk as you go in order to reach the right consistency.  Beat until creamy.  Frost the cooled cupcakes.  Drizzle with caramel and top with a pinch of sea salt.

up close




Filed under Cook, Treats

Mini Chip Blondies

Unlike Katie and Stef, I am a huge chocolate lover.  However, when it comes to things made with chocolate chips, like chocolate chip cookies for example, I always prefer them with fewer chips than the recipe calls.  This recipe form Our Best Bites is for Triple Chip Blondies.  My husband loved the fact that each bite was packed with lots of chocolate, however I found them a little too rich. I made the next batch with mini chocolate chips instead and I thought they were perfect.  More blondie, less chips. Just the way I like it.

cookie bars

Mini Chip Blondies

1 cup butter, melted
2 cups brown sugar
2 tsp vanilla
2 eggs
2 cups flour
1-2 cups mini chocolate chips

Mix the first four ingredients until well combined.  Add the flour and stir.  Finally add the chocolate chips .  Pour into a 9×13 pan sprayed with cooking spray and bake at 350 for 20-25 minutes.

Cool completely and slice.

cookie bars up close

What I love best about this recipe is that you really can cater it to your tastes. Don’t like chocolate, add white chips and pecans instead!


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Cinnamon Honey Butter

For Christmas this year, I made and delivered Cinnamon Honey Butter to neighbors, family and friends.  The butter was very easy to make and turned out to be delicious.  I have received so many requests for the recipe that I figured I should post it on HAP!

cinnamon honey butter up close

This is supposedly the recipe for the Texas Road House honey butter.  You can find variations all over the internet, but this combination is my favorite.

Cinnamon Honey Butter

1 cup butter, softened (not melted)

3/4 cup honey

3/4 cup powdered sugar

2 tsp cinnamon

Blend all of the ingredients together with a mixer until smooth.  Store in jars and refrigerate.

cinnamon honey butter

We have used this on everything from toast to sweet potatoes.  The possibilities are endless and so delicious!




Filed under Christmas, Cook, Quick & Easy, Treats