by | September 16, 2011 · 7:34 am

The Art of Toddler Food: Snack Time

When Lincoln started on solid foods last year, I thought I had this whole food thing down pat. He ate every colorful vegetable I so lovingly pureed for him. Hooray! I do not have a finicky eater on my hands! Or so I thought…

Once Lincoln started to think a bit more independently (and by a bit, I mean VERY independent), meal and snack time began to change. My once blissful fresh produce state morphed into countless meals dropped on the floor and one frustrated mommy. I don’t necessarily believe it is the taste of the food Lincoln doesn’t like. He will eat peas one day and turn his nose the next. My little food critic decides what he will or will not eat before putting it into his mouth. So I have had to become crafty in making healthy and wholesome food for my pint sized Anthony Bourdain. If eating can be a fun experience, it is more likely the food will be consumed!

Enter: dip. The little man loves to dip his food in sauces. Most often he likes the sauce more than the dipping food. With the help of some healthy, creamy ingredients, I’ve started to create dips I feel better about than anything I can find in the store. (And they are great for moms too!)

Yogurt Veggie Dip

1 1/2 C plain Greek yogurt
1/3 C sour cream
1/2 large cucumber, finely diced
1/2 large carrot, finely grated
1 tsp dry dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery salt
1/2 tsp ground mustard
1/2 tsp table salt

Add yogurt and sour cream to a large bowl. Stir thoroughly. Add cucumber and carrots, mix well. Add dry spices, mix well. Make sure to taste before serving to make sure the spices are to you or your child’s palette.

Serve with cut up fresh vegetables, crackers, pretzel sticks, pita bread or veggie chips.

I like to spoon the dip into individual containers. Lincoln finds himself to be pretty awesome when he has his own bowl in which to dip. It is a great and easy snack to have on hand.

If you don’t have kids, make this for yourself! It is a perfect lunchbox companion for those afternoon office munchies.

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by | September 14, 2011 · 8:31 am

Pumpkin Cupcakes with Cream Cheese Frosting

I am not sure why this happens, but the day I turn my calendar to September I start craving all things pumpkin .  I came across these super simple pumpkin cupcakes in my Real Simple magazine last year.  They take only a few minutes to mix up and definitely satisfy my fall pumpkin craving.

Pumpkin Cupcakes with Cream Cheese Frosting

1, 18.5 ounce box of yellow cake mix (NOT the butter recipe) plus the ingredients called for on the package directions
½ tsp pumpkin pie spice
1, 15 ounce can of pure pumpkin puree
1 batch of cream cheese frosting

Preheat your oven to 350 degrees and line two 12 cup muffin tins with liners.  Add the oil and egg as called for in the cake mix directions, however leave out the water that is called for in the directions.  Instead, add the can of pumpkin puree and the pumpkin pie spice.  Blend until well combined.

Evenly  distribute the batter among the 24 muffin tins.  Bake 18-22 minutes or until a toothpick comes out clean.

Cool and frost with some cream cheese frosting.  Mmmmm, fall heaven.

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by | September 12, 2011 · 6:21 pm

Creamy Goat Cheese Potato Salad

I know it’s all-American and what not, but it’s a struggle for me to like potato salad. Not the mayo-y ones and definitely not the vinegary German style ones (sorry Grandma). The hubs feels the same. But we had been getting sick of the same old side dishes and while flipping through my recipe binder I found this goat cheese based potato salad recipe that I had pulled from a Martha Stewart Living awhile ago.

While potato salad and I aren’t really friends, goat cheese and I are pretty much BFFs. Could goat cheese be the magic ingredient that would convert us into fans of this classic summer side? Indeed it could! It delivers the creaminess of mayo without the uber-richness plus a slight tang. With plenty of potatoes at the farmer’s market these days, this recipe is one I’ll be keeping in rotation.

Creamy Goat Cheese Potato Salad
from Martha Stewart Living
10-15 medium red potatoes
2 Tbsp white wine vinegar
2 tsp dijon mustard
3 Tbsp olive oil
1 shallot, minced
2 celery stalks, chopped
4 oz goat cheese
handful flat leaf parsley, finely chopped
salt and pepper to taste

Chop potatoes into bite sized chunks and place in a large sauce pan or stockpot. Cover with water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender but slightly al dente. Reserve 1 Tbsp of cooking liquid. Drain remaining water from potatoes.

Transfer potatoes into a large bowl. Add celery and shallot and toss gently to combine. In a small bowl, whisk together olive oil, mustard, vinegar and reserved cooking liquid. Pour oil mixture evenly over potatoes. Gently mix in goat cheese until it becomes creamy and evenly disbursed over potatoes. Mix in chopped parsley and season with salt and pepper to balance out flavors.

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by | September 9, 2011 · 8:33 am

Hosting a Book Swap

In second grade, I read 116 books to win the Bubble Gum Book Award for our classroom. My love affair with books has yet to simmer. While I fancy a good library, I am a sucker for buying books. I like to support the author. I savor the new book smell and feel. Most of all, I love to share my books with friends and family.

It was my turn to host our monthly girl’s night. Over the years, I’ve noticed our discussions on our current reads. We are always bringing books to pass along to the next reader. Therefore, the decision to host a book swap was an easy one. To my elation, everyone was excited with the idea.

Here are the guidelines we followed for a successful book swap:

  1. Everyone was asked to bring up to five books they wouldn’t miss if they were gone from their bookshelf for awhile.
  2. When the girls arrived, they were given bookmarks for each book. Everyone filled out the bookmarks, placed it in the book and set it on the table. You can download the printable version of the bookmark here.
  3. Each guest perused the books around the table. We asked questions, shared our stories and recommended books to those we thought would like it best.
  4. If more than one person wanted the book, names were written on the back of the bookmark so the reader knew who to pass the book along to next.
  5. Everyone left happy with a new handful of books!

We didn’t find it necessary to pick in a certain order, since there were only about eight of us. If working with a larger group, I would suggest picking numbers out of a hat. Then have each guest pick one book each time around until everyone has reached their book quota.

Pair some good books with a few delicious appetizers and a nice cocktail and you will have yourself a fantastic evening, especially if you are a book worm like me. This is a fun party activity with friends, or a good way to change up your monthly book club meeting.

While we are on the subject of reading, I’d love to know what our HAP readers are reading! I recently finished Unbroken by Laura Hillenbrand and cannot stop thinking about it. It is an amazing and true World War II story of survival after survival after survival. I give it 4 full pies. What are your favorite recent reads?

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by | September 7, 2011 · 8:39 am

Baked Potato Toppers

We had a wonderfully chilly Labor Day weekend  and I spent most of Monday in my kitchen cooking soup and other fall treats.  We enjoyed an awesome dinner of barbecue ribs, rolls, sweet corn, and baked potatoes.

I love the simplicity of  baked potatoes, but I find them a little boring to serve.  In my house, we eat them with butter, sour cream and shredded cheddar.  I decided to try something different and mixed all 3 of these things together in an effort to make topping our potatoes a little easier.  I created these little potato topper balls and they were a huge hit!  They made our usually boring baked potatoes a little more fun.

Baked Potato Toppers

1 stick butter, softened
2-3 Tbsp sour cream
1/4 cup shredded cheddar cheese
salt and pepper to taste

In a small bowl mix softened butter with the sour cream and cheese.  Add a small amount of salt and pepper to taste.  Using a cookie scoop, scoop out the mixture onto a plate into individual serving sizes.  Refrigerate until ready to use.

When placed in a warm potato, all of the ingredients melt together and the potato just soaks it up…delicious!

Want your baked potato to have a little more of a kick?  Try  mixing in cooked, chopped bacon or diced green onions.  Maybe even a dash of chili powder!  Mix it up until you find your perfect combination.

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by | September 5, 2011 · 7:30 pm

Fall Wreath Revamp

With fall just around the corner, I wanted to get in the spirit with a little fall decor. Last year I made a super easy faux berry door wreath that I loved. This year I wanted something new but with a newborn, I barely have time to shower much less spend time making a new wreath.

However, while cruising Jo Ann Fabrics for some baby-related items the other day I was conned into a wreath revamp by a sale on faux florals. I added some bright orange berries, wheat, burnt orange flowers and a few feathers to give last year’s wreath a little makeover in just a few minutes.

What do you think? Which version do you like?

Last Year’s Fall Wreath:
fall wreath berries

This Year’s Updated Wreath:

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by | September 2, 2011 · 7:57 am

Summer Asparagus

It is hard to believe summer is almost at its end! Just like Katie, I too am enjoying the abundance of my garden, especially tomatoes! My Roma tomato plant produced in plenty this year, so I have been finding new and interesting ways to incorporate tomatoes into all of my dishes.

I recently bought farm fresh eggs from my local farmer’s market. A woman whom I met at the market told me she once lived in Spain and was often served asparagus with scrambled egg and tomato. I had to give this idea a try! This little side dish makes for a pretty serving plate, so it would be a great idea to bring along for a Labor Day BBQ!

Summer Asparagus
1 lb fresh asparagus
2 ripe Roma tomatoes, chopped
1 egg
1/2 TBSP milk
1 TBSP olive oil
cracked black pepper
paprika
salt

Preheat the grill to a medium heat. Prepare the asparagus by snapping off the rough white ends. Brush the asparagus with olive oil. Add asparagus to the grill. Cook for approximately 6-8 minutes, until tender. Remove from grill and place on plate. Season with salt and pepper.

Preheat small non-stick skillet to medium high heat. In small bowl, beat egg and milk. Add egg and scramble until heated through. Remove from heat. Chop into small pieces. Lay on top of asparagus. Add tomato on top of egg. Season with salt, pepper and paprika.

The asparagus was wonderful paired with a grilled pork chop and roasted rosemary potatoes. It would also make a great brunch side dish.

Wishing everyone a wonderful Labor Day weekend!

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by | August 31, 2011 · 8:31 am

Summer Couscous Salad

My neighbor is growing cucumbers and they have literally taken over her garden.  Almost daily, I find 2-3 beautiful cucumbers sitting by my back door.  I have gotten pretty creative using these up, and this couscous salad turned out to be one of my favorites.



Summer Couscous salad

1 box near east couscous, any flavor (I used the toasted pine nut)
1 cucumber, peeled and chopped
handful of fresh garden herbs, minced
1/2 cup toasted pine nuts
1/2 cup crumbled feta cheese

Prepare the couscous according to package directions and let it cool.  Mix in the herbs, pine nuts, feta cheese and cucumber.  Mix to combine.  Serve cold or at room temperature.

I love this dish because it is a wonderful side next to grilled chicken or a meal in itself for a light dinner or lunch!

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by | August 29, 2011 · 8:36 am

{In the Garden} Heirloom Tomato Tart

I wait all year for my heirloom tomatoes to become ripe. From the smell of the plants to the funky shapes and colors of the tomatoes themselves, I love everything about them.

However a week or so ago, I went out to pick the first ripe one only to find that some critter had taken a nice big bite out of it already. GASP! I figured it was a fluke…until it happened again and again. Every afternoon I would check my tomatoes to see what would be ripe in the morning and every morning the newly ripe one would be compromised. Was it a squirrel? Rabbits? My dog, Lena? The creature was smart enough to only eat the ripe ones. This was war and not one I planned to lose.

I still haven’t figured out the culprit but my battle tactic has been to cage my plants with chicken wire. So far it seems to be working and I’ve been able to harvest a pile of gorgeous tomatoes to make this Heirloom Tomato & Three Cheese Tart and an all-fresh batch of our favorite Heirloom Tomato Soup. I’ve heard tales of pepper-vinegar sprays, dog hair, coffee grounds, netting and more deterring animals as well but haven’t tried them.

Have you had issues with garden thieves? How do you prevent animals from eating your tomatoes? What worked or didn’t work for you?
heirloom tomatoes
heirloom tomatoes

Heirloom Tomato & Three Cheese Tart
Tart Shell
1 C flour
1/2 tsp salt
1/4 C shortening
1 C ice water
1/s tsp vinegar

Filling
1/2 C low-fat ricotta cheese
1 egg
1/4 C half & half
4 Tbsp freshly grated parmesan cheese
pinch salt
pinch black pepper
1-2 heirloom tomatoes
1-2 oz goat cheese, crumbled
handful basil, chiffonade
drizzle of aged balsamic vinegar

Preheat oven to 375. Combine ice, water and vinegar in a bowl and set aside. In a separate small bowl, whisk together flour and salt. Cut in small balls of shortening, spreading them throughout flour. Spoon in 2-3 Tbsp of vinegar water and use a pastry cutter or your hands to work into a dough. Add more water, one Tbsp at a time until dough holds together but is not too sticky. (Tip: If you overdo it with the water, just add a sprinkle more flour to dry things out). Use your hands to push dough into an 11×7 tart pan, working dough evenly up the sides and flattening evenly across the bottom.

In another small bowl, whisk together ricotta, egg, half and half and parmesan cheese until creamy and well-combined. Add a pinch of salt and pepper. Pour filling over dough. Bake for 10 minutes to just set filling. Remove from oven and layer tomatoes and goat cheese on top. Bake for another 30 minutes. Cool slightly and top with basil and a light drizzle of aged balsamic vinegar.
heirloom tomato and goat cheese tart
heirloom tomato tart

More Tomato Recipes: FoodNetwork.com Summer Fest

We’re participating in FoodNetwork.com‘s Summer Fest summer vegetable recipe round up with lots of other great food bloggers! Check out these other tasty-looking tomato dishes with the rest of your garden bounty:
Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

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by | August 26, 2011 · 8:01 am

Bloggy Boot Camp

When we started this blog almost two years ago, we were just three girls with similar interests. Despite my marketing and public relations knowledge, I never paid attention to or cared that any type of blogger network existed. I certainly did not see myself fitting into this group. But alas, how things can change. One renovated bathroom, one graduate degree, one child, thousands of dirty diapers, hundreds of posts, a few dozen Wisconsin snow storms and two years later, I can say, I now belong to this group of bloggers. I don’t know that I ever fought it. But now, I embrace it.

This past weekend, I had the awesome opportunity to attend Bloggy Boot Camp, hosted by The SITS girls (The Secret to Success is Support). Surrounded by a couple hundred other women bloggers in a ballroom in Northbrook, IL, I sat and listened to an array of speakers that spoke on a topic I truly found myself to be passionate about. I am not going to write a recap or post my meeting notes (though they are already typed and ready to go if anyone is interested). I just want to take the time to say thank you to the SITS girls and all of the speakers that shed such lovely light on something that I previously just looked at as a fun hobby.

If you are a blogger, I suggest checking out their site. It’s a great place to find like minded people, whether you are a mommy blogger, a food blogger, a political blogger or anything else in between. If you are not a blogger, I urge you to find something similar to attend that suits your hobby. I’ve never done anything like this and have to say that the sense of belonging was quite encouraging.

So look for more great things from Haute Apple Pie in the near future. My mind has not stopped spinning since Saturday!

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