Category Archives: Holidays

by | October 12, 2011 · 8:32 am

Chocolate Blackberry Witch Stockings

For our spooky Halloween dessert from our entertaining guest blog over at Eat Wisconsin Cheese blog, we made these mini chocolate brownie stacks, inspired by striped witch stockings. The whimsical presentation and perfect combination of rich chocolate, creamy mascarpone and tangy berry jam makes for a dessert that will leave guests, ahem, spellbound.

As a bonus, you can use the extra brownie bits leftover from your circle cutouts to top ice cream sundaes!

Chocolate Blackberry Witch Stockings
1 box German chocolate cake mix
½ C butter, melted
1/3 C milk
4 oz mascarpone cheese
2 pints blackberries and/or raspberries (or premade preserves*)
¼ C sugar
1 tsp lemon juice
2 tsp cornstarch
1 C chocolate chips*

Preheat oven to 350. In a medium bowl, whisk together cake mix, melted butter and milk until batter is thick but fully moistened. Press batter into a 13×9 cake pan or spread across a cookie sheet. Top with chocolate chips if you are using them. Bake for 20-23 minutes. Cool completely.

Meanwhile, add berries to a small sauce pan and smash them with a potato masher. Heat berries over medium heat and whisk in sugar, lemon juice and cornstarch. Continue cooking, whisking occasionally, for about 20-25 minutes until jam has reduced by about 1/3 and is thick enough to coat the back of a spoon. Remove from heat and cool completely in the refrigerator.

Use a small cookie or biscuit cutter (preferable 1 ½” diameter) to cut circles from the brownie. Depending on the thickness of your brownie, slice each circle in half horizontally (note: if your brownie is quite thin you can skip this step). Lay out the bottom halves and top halves separately on a cutting board. Spread a thin layer of mascarpone and a small dollop of blackberry preserves on the bottom halves. Next, carefully stack one layered bottom half on top of another and complete your stocking by topping off with a top half. Continue repeating until you have used all your slices.

*optional: Save time by substituting pre-made blackberry preserves for the homemade preserves. Chocolate chips are optional as well.

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by | October 10, 2011 · 8:17 am

Cauldron Beer Cheese Fondue

Double, double toil and trouble
Fire burn and cauldron bubble
Easy crafts to make and be seen
Whip up some treats, it’s Halloween!

Halloween is such a fun time of the year, so why not dress up your party like you would yourself? We put together a Double Double Toil and Trouble witch-themed Halloween party for our stint as featured bloggers for the Wisconsin Milk Marketing Board’s Halloween Entertaining segment. We used just a few simple store-bought and/or DIY props and paired them with a few delicious fall treats featuring Wisconsin cheeses.

We kicked off our party with a creamy Beer Cheese Fondue, served in a cauldron-like casserole dish with thin Italian breadsticks and sliced baguettes for dipping.

Cauldron Beer Cheese Fondue
3 Tbsp butter
1 C milk
2 Tbsp flour
2/3 C Oktoberfest or amber beer
1 1/2 C Smoked Gouda, shredded
1 1/2 C Sharp Cheddar, shredded
1 tsp Dijon mustard
1/4 tsp Worchestershire
1/4 – 1/2 tsp cayenne, to taste
salt & pepper, to taste

In a large sauce pan, melt butter over medium heat. Whisk in flour to thicken, taking care not to burn, and then gradually whisk in milk until mixture is semi-thick and smooth. Continue whisking while adding beer. Next, gradually whisk in cheeses allowing each addition of cheese to melt before adding the next. Once cheese is melted, whisk in mustard, Worchestershire and cayenne. Add salt and pepper to taste to bring out flavors.

Serve warm with thin Italian breadsticks and slices of French baguette for dipping. Stick breadsticks into the sliced bread to create “broomsticks”.

Be sure to check back later this week for more Halloween recipes and our Halloween decor ideas!

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by | September 23, 2011 · 8:23 am

Pumpkin Pecan Ice Cream

It is always hard to say goodbye to summer, but I do embrace fall. I recently blended the best of both summer and fall to make a delicious Pumpkin Pecan ice cream. I love experimenting with ice cream flavors. This blend of pumpkin and spice along with the crunchy pecans and caramel swirl is the perfect early fall treat.

Pumpkin Pecan Ice Cream

2 C whole milk
6 egg yolks
3/4 C sugar
2 C heavy whipping cream
2 tsp vanilla
1/8 tsp salt
1 C canned pumpkin (not pumpkin pie filling!)
1 TBSP cinnamon
1/2 tsp nutmeg
1/3 C brown sugar
1 C packaged caramel topping

In a medium saucepan over medium heat, heat whole milk until very hot, but not boiling, stirring continuously. Remove from heat.

In a stand mixer with a wire whisk, mix egg yolks and sugar for about 30 seconds, or until well blended and slightly thickened. At Speed 2, gradually add hot milk until blended. Add pumpkin, cinnamon, brown sugar and nutmeg. Mix thoroughly. Return mixture to medium saucepan and return to stove top on medium heat. Heat through, stirring continuously until small bubbles form around the edges. Transfer mixture into large bowl. Add heavy cream. Cover and refrigerate for 6 hours or overnight.

Using your at-home ice cream maker, add mixture and stir until frozen. In the last 2 minutes, slowly add pecans. Layer ice cream into container, drizzling caramel over ice cream after every layer. Return to freezer.

Enjoy!

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by | July 1, 2011 · 7:46 am

{4th of July} Fresh Strawberry Margaritas

When it comes to celebrating the 4th of July, a frosty adult beverage is a must. Nothing says land of the free and home of the brave like this fresh strawberry “ame-rita.” My family and I recently went strawberry picking at Polzin Farm in Cedarburg. We got a bit over zealous and found ourselves with over nine pounds of strawberries when it was all said and done. These strawberries don’t even resemble what you buy in the grocery store. They are bright red and bursting with juices.

Make this strawberry margarita for your BBQ or parade watching this weekend. With a little festive garnish, you re-create this Mexican treat into an old American favorite.

Fresh Strawberry Margarita

3 cups fresh strawberries, hulled and halved
1/2 C. tequila
1/4 C. sugar
juice of 2 limes
approx. 10 ice cubes
5-6 mint leaves, chopped (optional)
Fresh strawberries and blueberries for garnish

In a blender, puree strawberries, tequila, lime juice and sugar until smooth. Add ice and blend. Mix in mint. Pour and serve.

Looking for other goodies to cook up for your 4th of July BBQ? Try some of these HAP favorites!

Wishing you a safe and wonderful holiday weekend! What are you eating this 4th of July?

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by | June 17, 2011 · 8:21 am

Father’s Day Cookout: Jalapeno Cheddar Burgers

It’s that time of year again! A day to celebrate dad. And what better way to warm your dad’s heart than through his tummy. Spice up your traditional Father’s Day BBQ with these easy jalapeno cheddar burgers topped with chipolte smashed sweet potatoes. A twist on the traditional burger and a bit healthier with sweet potatoes for that smooth topping texture. If you really want to make your man happy, add a slice or two of crispy bacon to the top.

Jalapeno Cheddar Burgers w/ Chipolte Smashed Sweet Potatoes

1 1/2 – 2 lbs ground chuck
1 jalapeno, diced (dice into fine pieces)
1/4 C shredded cheddar cheese
1 TBSP canola oil
3 sweet potatoes, peeled and cut into chunks
1 TBSP milk
1 TBSP butter
1 tsp chipolte powder
salt and pepper to taste

In mixing bowl, mix ground chuck, jalapenos and cheddar cheese. Separate into 4-5 burgers. Press down into patties. Place a thumbprint into the top of each patty. Sprinkle with salt and pepper. Brush lightly with canola oil. Preheat grill.

In a medium saucepan, boil sweet potatoes, approximately 15 minutes. Drain potatoes. Add milk, butter, salt, pepper (to taste) and chipolte powder and mash. Set aside and keep warm.

Grill burgers on high heat 4 minutes on the first side, 4-6 minutes on the second side. Flip only once.

Place burgers on bun, top with a heaping spoonful of smashed sweet potatoes.

Wishing all the dads out there a very special day!

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by | April 22, 2011 · 9:52 am

Homemade Peeps

It is a long standing joke in my family: we can all expect Peeps at Easter, even though most of us do not like them. I am among the “not-so-fond of the sugar marshmallowy creatures” group, and am especially not a part of the “open the package to get them stale and eat them in a few weeks” group. I do, however, love sugar and marshmallows. So this year, I boldly went where no woman of my family has gone before. Homemade Peeps.

These Easter treats are really just homemade raspberry marshmallows with a little extra decorating. I used to be quite scared of any recipe that called for a candy thermometer, but I am not sure why. It is really very easy as long as you are not distracted. They make a great gift and would look pretty in all colors in an Easter basket.

Raspberry Marshmallows

non-stick cooking spray
2 envelopes unflavored gelatin
3/4 C cold water
2/3 C light corn syrup
1/3 C refrigerated egg white product
1/4 tsp salt
2 tsp raspberry extract
Food coloring (I used Wilton gel in Rose)
2/3 C powdered sugar
3 TBSP cornstarch
6 oz white baking chocolate
colored sanding sugar

Lightly coat an 8×8 baking dish with cooking spray. Cut parchment paper and line the bottom. Coat parchment paper with spray. Set aside.

In a large metal or glass bowl, add gelatin to 1/2 C of cold water. Mix and set aside.

In a large saucepan, stir together 1/2 C cold water, 1 3/4 C of sugar and corn syrup. Stir together and bring to a boil over medium-high heat. Clip a candy thermometer to the side of the pan, cook without stirring until mixture reaches hard-ball stage or 260 degrees. Remove from heat and add to gelatin mixture. Stir well to combine. The mixture will foam.

In a large mixing bowl, beat egg whites and salt with an electric mixer on high speed until foamy. Slowly add remaining 1/4 C of sugar until stiff peaks form, about 4 minutes. Beat in raspberry extract, one teaspoon at a time. With the mixer still on high speed, very gradually pour gelatin mixture into egg white mixture. Mix until thick, about 5-7 minutes. Gently dab a spoon into the gel coloring. Carefully dab the coloring at the edges of the mixture, allowing it to pick up and mix the color into the batter. Continue until desired color is reached.

Quickly pour mixture into prepared dish. Cover the top of the marshmallow mix with another piece of sprayed parchment paper. Allow to sit for one to two hours or until firm.

Remove parchment from the marshmallows. In a small bowl, combine powdered sugar and cornstarch. Sprinkle a quarter of the mixture evenly over a large cutting board. Sprinkle another quarter of the mixture on top of the marshmallows and pour the rest of the mixture into a large sealable plastic bag.

Cut marshmallows into desired sizes using a sharp knife that has been held under hot water. Place the marshmallows in the bag and coat with mixture.

Line two baking pans with parchment paper. On stovetop, melt white chocolate. Pour into small bowl. Dip tip of marshmallow into the white chocolate and sprinkle sanding sugar on top. Lay on baking pan. Cool in refrigerator for 30 minutes to harden chocolate. Serve immediately, or keep in airtight container in refrigerator.

I have many plans for homemade marshmallows in the future that may or may not include things like rootbeer extract, graham cracker crumbs and vanilla bean. Those are my kind of peeps.

And for a bit more fun, check out this Peep Show.

Happy Earth Day and a blessed Easter to all!

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by | March 16, 2011 · 8:21 am

Slow Cooker Corned Beef Sandwiches

There are fancy ways to do corned beef and then there is the cheater way. By putting the slow cooker to work, these super easy corned beef sandwich melts may be using the cheater way but they are totally perfect for a weeknight St. Patty’s day meal. We left off the saukerkraut because neither the hubs or I are a fan, which means these aren’t technically Reubens but they’re just as tasty!

reuben rachel sandwich

Slow Cooker Corned Beef Sandwiches
1 packaged corned beef roast
baby swiss cheese
thousand island dressing
pumpernickel rye bread

Place corned beef roast in a slow cooker and season with seasoning packet and extra ground pepper. Add 2-3 cups of water until roast is submerged about 1/2 way. Cook on low heat for 5-6 hours. Remove from liquid and slice roast into thin cuts.

Toast two pieces of bread per person and slather toasted bread with dressing. Stack two layers of corned beef on one piece of bread and top with two pieces of cheese. Microwave for 30-40 seconds until cheese begins to melt. Top with other piece of bread.

corned beef sandwiches

And Now for Dessert!
Want a tasty Irish inspired dessert to round off your meal? Here’s ideas that range from easy to rich, in case you missed them:
Guinness Float
Irish Car Bomb Ice Cream
Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting

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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 10, 2011 · 8:40 am

Picture Perfect Valentines

Every year, we send valentines to family and friends and I was getting a little tired of the same old Valentine’s Day selection. So, I decided to create my own Valentine’s using things I had around the house: my camera, my photogenic 2 year old and a cute pink polka dot sweater. I will admit, I did go out and purchase a red heart shaped pillow from the $2.50 bin at target, but luckily that didn’t break the bank.

I started by creating our very own photo studio by moving some furniture away from the wall and pulling a fluffy white rug into the corner. Then, I just turned on some music and let my daughter be herself – all while snapping loads of pictures on a sunny Saturday morning. I took over 50 pictures in order to get just the right one. Here were some of our outtakes:

Finally I took these pictures and immediately knew I had what I wanted. My daughter played along as I told her to play peek a boo with the pillow.

Stef helped me create some Photoshop magic be erasing the line created by the corner of the wall and adding the wording. This is what we came up with!

Once I had my pictures, I created a double sided postcard by sending the pictures off to an online printer (we used overnightprints.com). We got 25, 5×7 double sided postcards with envelopes for $13.70. That is only $.55 per card!

Inexpensive and personalized Valentine’s your friends and family will love.

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by | December 30, 2010 · 8:19 am

Peanut Butter Snowball Mix

If you are headed off to a New Year’s Eve party this year cannot figure out what to bring, think about putting together this yummy Peanut Butter Snowball Mix. This mix has been a staple in my family for as long as I can remember. It is cheap, easy and very addicting. You only need four ingredients:

Ingredients:
1 box Peanut Butter Capt’n Crunch cereal
1 bag mini marshmallows
1 1/2 C dry roasted peanuts
20 oz. white almond bark

In two 9×12 sized pans, mix together first three ingredients. Melt almond bark on stovetop or microwave according to directions. (Make sure to constantly stir or you will end up with a mess!) When it is completely melted, pour over both pans and stir the mix until all ingredients are coated. Continue to stir intermittently for the next 10-15 minutes or until the mix is dry. The mix should cluster.

Place in a serving bowl and enjoy! This is great mix to make a few days ahead of time or right before a party in a pinch.

Thank you for sharing in our fun this past year. We look forward to bringing you some haute new ideas in 2011! If there is something you are dying to see on our site or have any questions for us, please feel free to email us anytime at hauteapplepie@hotmail.com.

Happy New Year!

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