Category Archives: 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

stef

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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

 

anne

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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!

anne

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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!

anne

 

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Candy Cane Oreo Truffles

Might as well throw one more cookie on just for good measure, right? My mom gave me this recipe Oreo Truffles as a “quick and easy” for a holiday party I had last week. Since then I’ve noticed similar ones here and there on the blogosphere so some of you may already be making and loving these, but because they were new to me I thought I would share anyways.

They truly were easy and turned out looking fancier than they are. Despite my scolding, my cookies-and-cream-aholic husband couldn’t get enough. In fact, he told me I should start making 20% more of every cookie when I have a party just so that he can steal some…um, 20% more, honey? Does he think I’m a mathematician? Silly…

oreo-truffle2

Candy Cane Oreo Truffles
1 1/2 pkg reduced fat cream cheese, room temp
1 pkg Oreos
1 tsp vanilla extract
1 brick of vanilla almond bark
10-12 mini candy canes, crushed

Use a food processor to finely crush Oreos. Transfer to a stand mixer and mix in cream cheese and vanilla.
Roll dough into small 1 inch balls and place on a parchment lined cookie sheet. Refrigerate for one hour. Meanwhile, crush up candy canes in the food processor or with a meat mallet.

After dough balls are firm, remove from the fridge. Melt almond bark in the microwave according to package instructions, reheating as necessary if bark begins to get too thick. Use a spoon to gently roll balls in the bark until they are covered, then transfer each ball onto a parchment lined baking sheet.

Working quickly, top each truffle with crushed candy canes before the bark hardens. Let harden and freeze or refrigerate until serving.
oreo-truffle
katie

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{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.

DSC_0809

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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{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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{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!

cookies1

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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{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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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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