Category Archives: Treats

by | March 14, 2011 · 8:29 am

Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting

How’s that for the name of a dessert?

This Guinness cake recipe, given to me from a neighbor, bakes up with a rich chocolate flavor and a hint of Guinness.  To add an extra kick, I like to poke holes in the cake and pour Bailey’s on top.  Then, I top it with some Bailey’s cream cheese frosting.  It is the perfect St. Patrick’s Day dessert.  But it might be best to keep this one away from the kids.

Chocolate Guinness Cake
1 cup butter
1 cup Guinness
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
About 1 cup of Bailey’s to drizzle on top of the cooked cake.

Bailey’s Cream Cheese Frosting
8 ounces room temperature cream cheese
2 to 2 1/2 cups powdered sugar
5-6 Tbsp Bailey’s Irish Cream

Preheat oven to 350 degrees.  Melt the butter then, mix in the Guinness and cocoa powder.  Set aside and give it some time to cool down.

Mix the flour, sugar, baking soda and salt in a large bowl and set aside.  In a third bowl, mix the eggs and sour cream.

Slowly mix the Guinness mixture into the egg mixture, being sure the Guinness mixture is cool so the eggs won’t curdle.  Then, add the dry ingredients.  Stir until just combined.

Pour the batter into a well buttered spring form pan.  Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean.  Cool for at least 20 minutes, remove from the pan and place on a cake plate.  Poke holes all over the top of the cake with a fork.  Slowly spoon 1 cup of Bailey’s over the cake.

Next, make the frosting by creaming the cream cheese and confectioners sugar.  Add the Bailey’s a little at a time until you reach your desired consistency. Frost your cake.

Happy St. Patrick’s Day!



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by | March 11, 2011 · 8:07 am

Guinness Float

This beer and ice cream marriage has been years in the making. It all started back in college when my good friend Greg and I tried to make a beer float. Much to our chagrin, Miller High Life Lite and vanilla ice cream DO NOT go well together, no matter how many Miller High Lifes you imbibe before taste testing.

Fast forward some years.

Greg and I were playing Rock Band on the Wii and drinking Guinness when it came to us: Guinness and ice cream! Better yet, Guinness and vanilla frozen custard! We high tailed it over to Murf’s, ordered up some custard and mixed our newest concoction. We were onto something.

This year, I perfected the Guinness Float. The creaminess of the custard, the thick, bold taste of the Guinness and the smoothness of Bailey’s Irish Cream make for one delicious Irish treat.

Guinness Float

2 small scoops vanilla frozen custard or vanilla ice cream
1 bottle or can Guinness
1 shot of Bailey’s Irish Creme
Dash of nutmeg

Scoop frozen custard or ice cream into a pint glass. Pour one shot of Bailey’s over the ice cream. Slowly pour Guinness in the glass until full. Top with a dash of nutmeg.

So let us raise our glasses: “May the roof above us never fall in, and may we friends beneath it never fall out.”

Slainte!

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by | February 14, 2011 · 8:20 am

{Haute Pie} Berry Mousse Pie

Since it’s Valentine’s Day, I couldn’t resist sharing a sweet red & pink dessert. This Berry Mousse Pie is probably one of the easiest icebox pies you’ll ever make. It’s perfect for anyone who wants to spend more time cuddling than cooking today and a foolproof option for the beginning chef looking to impress their sweetheart.

Also, the mousse (or “Pink Fluff” as my sisters and I called it as kids) works equally well without the pie crust as a sweet side dish.

strawberry mousse pie

Berry Mousse Pie
1 pkg strawberry jello
2/3 C boiling water
2 C ice cubes
1 pint strawberries, diced
1 tub Cool Whip, thawed
1 pre-made graham cracker crust

In a large bowl, whisk jello mix into boiling water until completely dissolved. Add ice cubes and stir for 2-3 minutes until jello thickens. Remove ice cubes and whisk in thawed Cool Whip.

Dice strawberries into bite-sized chunks and gently fold into mousse mixture. Pour mousse mixture into graham cracker crust. Refridgerate for 2-3 hours until mousse is solid, yet fluffy.

valentine's day dessert

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by | February 9, 2011 · 8:41 am

Velvety Hot Fudge Sauce

One taste of this Hot Fudge and I promise you will never buy the stuff in a jar again.  It is so decadent and creamy you might just want to eat it with a spoon.  To me, it tastes like melted brownie batter which is one of my weaknesses.

This Valentine’s Day, surprise your sweetie with a special dessert.  Drizzle this hot fudge over ice cream, grilled pound cake, brownies, cheese cake…the possibilities are endless!

Hot Fudge Sauce

3 Squares (3 ounces) Semisweet Chocolate
1/4 Cup Butter
2/3 Cup Evaporated Milk
1/2 Cup Sugar
1 tsp. Vanilla

In a heavy medium saucepan melt chocolate and butter over low heat stirring constantly. Stir in Evaporated Milk and sugar. Cook and stir over medium hear until sugar is dissolved and mixture is slightly thickened and bubbly, stirring often.  Remove from heat. Add vanilla and stir until smooth.

Store in the refrigerator for up to 2 weeks.  Although I will bet it won’t last that long!

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by | February 2, 2011 · 8:20 am

Orange Scented French Toast with Nutella

I recently found out that February 5th is World Nutella day.  This is great news because I have a not so secret obsession with Nutella.  So, what did I do?  I spent all week cooking with my favorite chocolate hazelnut spread, of course!

This stuffed french toast recipe is so decadent, it could pass as dessert.  The Nutella center makes it sweet, so there is no need for syrup and the addition of fresh orange juice and orange zest in the batter creates a flavor combination that is to die for.

Orange Scented French Toast with Nutella

1 loaf brioche bread or a bread of similar consistency, day old is preferable.  You will need about 10 slices.
4 eggs
1 cup milk
zest of 1 medium orange
Juice of 1 medium orange
2 teaspoons vanilla
1 Tbsp sugar
dash of salt
Jar of Nutella
Vegetable Oil for cooking

Slice your bread into 1/2 inch thick slices.  I used a cookie cutter to cut out hearts in honor of Valentine’s Day, but feel free to leave the crust on if you prefer it that way.  Spread a layer of Nutella on the bread and cover with another slice of bread, creating a Nutella sandwich.  The amount of Nutella is up to you, the more you load on, the sweeter it will be!

Combine eggs, milk, orange juice, orange zest, vanilla, sugar and salt in a shallow bowl and whisk.  Next, Place about 1 Tbsp vegetable oil in a pan and heat to medium or medium low heat.

Dip one of your Nutella sandwiches into the batter until it is fully coated.  Be careful not to soak your bread or you might not have enough batter to get through all your french toast.

Cook in the oiled pan until golden brown on both sides and fully cooked.  Because the french toast will be thick, you might feel that the sides didn’t cook and crisp up as nice as you would like.  If this happens, just place them in the oven at 300 degrees for about 10 minutes or until nice and crispy on the outside.  This also works well for keeping the first couple warm while you finish making the rest.

Repeat dipping and cooking the french toast, adding oil to the pan each time.

Once they are complete, dust with powdered sugar and enjoy!

mmmmm, Nutella.

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by | January 28, 2011 · 8:11 am

Cranberry Orange Sunrise Muffins

I happen to be quite famous for my muffin baking. Every Monday night in the later years of college, I would bake muffins and bring them over to my friend’s house for muffins and Mario Kart.  I’ve tried a lot of recipes over the years, but this one tends to be a favorite. These beautiful burst cranberries make a festive plate for the winter months or for a Valentine’s Day breakfast in bed.

Cranberry Orange Sunrise Muffins

1/2 C unsalted butter, softened
2 C all-purpouse flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 C milk or heavy cream
2 tsp pure vanilla extract
1 tsp cinnamon
1 1/2 C fresh whole cranberries
zest of one orange
cooking spray

Preheat oven to 375 degrees. Spray and coat a 12-cup muffin pan with non-stick spray. In a mixing bowl, whisk together flour, salt and baking powder. Place cranberries in a small bowl. Take one tablespoon of flour mixture and coat cranberries. Set aside.

Using an electric mixer on medium speed, mix together butter and sugar until light and fluffy. Add eggs one at a time until combined. Add vanilla.

With the mixer on low, slowly add the flour mixture, mixing until combined. Slowly add milk, until combined. Fold in cranberries and orange zest. Divide batter amongst muffin cups. (I use an ice cream scoop for even measurement). Sprinkle top with extra granulated sugar if desired.

Bake for 30 minutes, rotating pans halfway through, until golden brown. Allow pan to cool. Remove muffins and place on wire cooling rack.

These treats are extra scrumptious when served warm and when served on a Monday night while playing Mario Kart…

*photos courtesy of Michael G. Coates, from the latest HAP photo shoot. More to come!

GIVEAWAY WINNER!

Thanks to everyone who entered our recent giveaway! We were blown away by all the mouth-watering cheesy recipes you mentioned. Congratulations to reader, James & Katie, for winning the Wisconsin artisan cheese basket giveaway! We hope you enjoy rooting for the Packers with your cheese platter.

We have more giveaways planned for the next few months so be sure to check back for another chance to win!
The winner was chosen at random using random.org.


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by | January 21, 2011 · 8:07 am

Bears v. Packers: Nacho Typical Rivalry Fare

While most of the people in this state will shout a resounding chorus of “Go Pack Go” on Sunday, I will be singing “Bear Down.” I am a displaced Bears fan in a land of Cheeseheads. It truly is a hard life. But the glares at the grocery store when I carry my Bears reusable grocery bag, the trash talking from my friends and the jeers from neighbors when I walk to the mailbox in my Bears jersey are all well worth it, for I am not ashamed. The Bears hold a very special spot in my heart.

The Bears have not played the Packers in the NFC Championship since 1941. (Sidebar: Bears won) So this rivalry game of epic proportions deserves the fare to back it up. For Sunday’s game, I am dishing up some rivalry nachos and football treats. All these dishes are a cinch to put together so you can focus your energy on the game.

Monsters of the Midway Nachos


Ingredients:

blue corn tortilla chips
sharp cheddar cheese
chorizo, de-cased and chopped
orange pepper, diced

Preheat oven to 425 degrees. In a small non-stick saute pan, cook chorizo on medium-high heat, approximately 8 minutes. Lay tortilla chips on a baking pan. Sprinkle with peppers, chorizo and cheese. Heat on top rack of oven for 5-6 minutes, until cheese is melted.

Green and Gold Nachos


Ingredients:

yellow corn tortilla chips
sharp cheddar cheese
bacon
green onions, diced
green pepper, diced
fresh or picked jalapeno, seeded and chopped

Preheat oven to 425 degrees. Cook bacon according to package directions. Cool and chop. Lay tortilla chips on a baking pan. Sprinkle with bacon. Next, sprinkle with cheese, green onion, green pepper and jalapeno. Bake on top rack of the oven for 5-6 minutes or until cheese is melted.

If you are looking to get even more festive, these iced Twinkies are an easy dessert and look great on a table. Guests can enjoy a throwback to their childhood with this little treat. Using gel icing, simply draw football lines and the logos of your favorite teams. For an added touch, lay them on a plate topped with green colored coconut and draw white icing yard lines.

Some other fun ideas: have a food rivalry with the Wisconsin brat and the Chicago-style hot dog. I’ve also seen this football stadium cake pan that is sure to be a crowd pleaser.

Here at HAP, we are two to one, Packers to Bears fans. We hope you enjoy the game this weekend and may the best team win! And by the best team, I mean DA BEARS!


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by | December 22, 2010 · 9:23 am

Orange, Cranberry and Chocolate Chip Cookies

If you are anything like me, then most of the cookies you made for the holidays have already been eaten by your family and you are now wondering what you will offer your guests.  Time to whip up another batch of cookies!  I honestly  need to hide these orange, cranberry and chocolate chip cookies from my husband or he will eat them all in one day.  The hint of orange is subtle, but works perfectly with the cranberries and chocolate.  They are a great addition to any cookie platter.

Orange, Cranberry and Chocolate Chip Cookies

2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup white sugar
1 egg
2-3 tsp orange zest
1/2 cup dried cranberries
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.  Mix the flour, baking soda, baking powder and salt in a small bowl.

In a large bowl cream butter and sugar together for about 2 minutes or until well combined.  Next beat in egg and orange zest.  Slowly add the flour mixture until fully incorporated.  Finally, add the chocolate chips and cranberries.

Drop the dough onto a cookie sheet into tablespoon sized balls.  Bake for 9 – 12 minutes.

Don’t forget to save some for your guests!

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by | December 20, 2010 · 8:18 am

Salty-Sweet Popcorn & Pretzels

The ever-popular combo of salty & sweet is perfect for holiday entertaining. These two treats are pretty enough to bring to a party but are super easy and can be made at the last minute.  Feel free to get creative with the decorations or chocolate  dipping/drizzling combos for either option.  Dried fruit, candies or other nuts would be tasty additions to the popcorn mix as well!
dipped pretzels
Dipped Pretzels
almond bark or chocolate chips
pretzel rods
sprinkles or non-pareils

Microwave: Place bark/chips in a small microwave-safe bowl. Heat for 90 sec, stir and heat for another 15 seconds. Reheat as needed.
Stove: Place bark/chips in a small saucepan over low heat until melted.
Cover a cookie sheet with wax paper or parchment paper. Dip pretzels in melted chocolate and swirl to coat one end. Let excess run off. Hold the pretzel over the cookie sheet and coat with non-pareils or sprinkles and rotate. Let cool for 30 minutes.

chunky chocolate popcorn

Chunky Chocolate Popcorn
1 bag microwave popcorn
1/2 C peanuts
3/4 pkg of peanut butter & milk chocolate chip mix

Lay out a large piece of wax paper or parchment paper. Pop popcorn and mix with peanuts on top of wax paper. Melt chocolate/peanut butter chip mix (see directions above). Use a spoon or spatula to drizzle chocolate over popcorn mix. Let chocolate harden for about 30 minutes. Break into pieces and store in an airtight container.

sweet & salty popcorn

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by | December 10, 2010 · 7:50 am

{Decorative} Christmas Sugar Cookies with Royal Icing

There is no cookie I love more than a huge bakery sugar cookie with royal icing in the shape of something whimsical, like Elmo or the Cubs logo. It is a great cookie for the holidays, or any time of the year, just pick your shape! Have kids patiently awaiting Santa’s visit? Decorate these cookies and make some to leave for the big guy.

Sugar Cookies with Royal Icing

Sugar Cookie Ingredients

7 TBSP butter
1/3 C. shortening
1 C. sugar
2 eggs
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. salt

In a large mixing bowl, cream together butter, shortening and sugar. Mix in eggs and vanilla. Blend well. Mix in flour, baking powder and salt. Divide dough into 2 balls and wrap with plastic wrap. Refrigerate at least one hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out the dough about 1/4 inch thick. Using cookie cutters, cut shapes and place on an ungreased cookie sheet. Bake for 8-9 minutes, or until lightly golden.

Royal Icing Ingredients

3 TBSP meringue powder (I purchased mine at Michaels)
6 TBSP warm water
1 tsp vanilla
4 C. powdered sugar
1/4 tsp cream of tartar

Using a whisk attachment on a stand mixer, mix meringue powder and warm water. Blend well. Add vanilla. Slowly add powdered sugar and cream of tartar. Beat on low-speed until glossy and stiff peaks form.

Divide frosting into dishes and add food coloring. Spread on cookies using frosting knife.

Frosting can be put in airtight container and keep for a week or so. Bring it to room temperature before icing.

We hope you’ve enjoyed HAP Holiday Cookie Week! We encourage you to send your favorite cookie recipes our way. If you nothing this week fit your fancy, try one of the other HAP cookie recipes from times past.

Cherry Chocolate Chip Cookies
Black Pepper Shortbread
PB Oatmeal Chocolate Chip Cookies
Christmas Mice & Others
Classic Shortbread
Gilded Lavender Butter Cookies

Happy Holidays!

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