Do you have some leftover Easter candy and don’t know what to do with it? Well, so did I, so I made some treats with it. First, I had gotten two Reese’s peanut butter eggs and a Reese’s peanut butter bunny. So I made this Easy Easter Pie from Hershey’s website. What I did–Instead of the 20 Reese’s peanut butter cups and 50 Hershey’s Kisses, I used one of the peanut butter eggs and the peanut butter bunny and melted them in a double boiler. I didn’t have a prepared graham cracker crust, but I did have graham cracker crumbs, so I made one.
I also made Rice Krispie Treats from leftover Peeps. I had a pack of five pink and a rainbow stick with four multicolored Peeps. So I added regular mashmallows and made the treats the traditional way.
They had a light pink hue to them that you can see better in the following picture. Here’s a piece of the peanut butter pie too.
Posted in Chocolate, Dessert, DIY, Holiday, Pie
Tagged Easter, leftover Easter candy, marshmallows, peanut butter pie, Peeps, Reese's peanut butter cups, Reese's peanut butter egg, Rice Krispie Treasts
I saw these Walker’s Ecclefechan tarts in the Old Durham Road catalog and had to buy them. I had never heard of them before. They are fruit tarts filled with sultanas, almonds, currants and cherries from a village called Ecclefechan in Scotland. Served warm, they are quite yummy, especially with vanilla ice cream.
I’m all about the trend of adding a bit of salt to sweet desserts and treats like salted chocolate chip cookies and brownies. I decided to try a salted honey pie, so I found this salty honey pie from Joy the Baker.
This pie is still very sweet, and the small amount of salt just cuts the sweet a bit. I like custard pies, so I really enjoyed this pie.
Next, I made the DIY Cheez-Its from Yahoo Food. These were really fun to make. They were a bit too salty; however, I used salted butter because that’s all I had. With salted butter, you don’t know how much salt is in the butter, so it’s hard to judge how much salt to use in the crackers. I would say, if you make these with salted butter, use less salt or don’t sprinkle salt on top. Other than that, they are really good. In fact, I had these on the counter, and it was hard to walk by without sneaking one.
No, that’s not a frown on the face of this pie from Pie Face. It’s an “M” for “mince” beef pie, a classic Aussie favorite.
photo used with permission of Pie Face
And you can get a mini one of your own for free today at any of Pie Face’s six New York City locations. To get a free mini pie, tag @PieFaceUSA on Twitter
, or post to the Pie Face Facebook
page with hashtag #GetPieFaced, show the proof of your post to a Pie Dealer, and you’ll get a mini mince beef pie.
I love the change of seasons. There’s something wonderful about each season. It still feels like summer here in New York, although it has gotten cooler. But my mind is turning toward the comforts of fall, that crispness of air and apple.
1. Apple pie bars from Roxana’s Home Baking
photo used with permission of Roxana’s Baking
2. Biscoff apple pie pinwheels from Buns In My Oven
photo used with permission of Buns In My Oven
3. Baked apple cider donuts from The Sweet Life
photo used with permission of The Sweet Life
4. Caramel apple pie pudding shots from e is for eat.
photo used with permission of e is for eat.
5. Apple cinnamon sugar cookie bars from Lemons for Lulu
photo used with permission of Lemons for Lulu
Posted in Blog, Cake, Dessert, Pie
Tagged apple, apple cider, apple pie, apple pie bars, apples, baked apple cider donuts, Biscoff, Biscoff apple pie pinwheels, Buns In My Oven, caramel apple, caramel apple pie pudding shots, donuts, e is for eat., Lemons for Lulu, recipes, Roxana's Home Baking, The Sweet Life
At any location of Pie Face in NYC today, September 3, 2013, from noon until midnight, tweet Pie Face Twitter, post on Pie Face Facebook wall or tag @piefaceusa on Instagram and get a free mini Tandoori vegetarian pie.
I finally made it out to Brooklyn to try Totonno’s in Coney Island and L&B Spumoni Gardens’ pizza in Bensonhurst. Pizza is a controversial topic, I realize. My grandmother talked about wood-fired pizza from Naples. My mother grew up on coal-fired pizza. As my family worked in the pizza business and owned a pizzeria, I’m pretty critical of pizza. Among aficionados, Totonno’s has a history and is known as some of the best pizza.
On our visit, we didn’t have to wait on line. There was one table available. There are no frills here. You sit; they bring you paper plates and plastic cups. You have your choice of canned or bottled soda and water. Service is rushed and not friendly. Because of the demand and lack of space, you may have to share a table with other patrons, as we did. We ordered the large plain cheese pie, which is a steep price at $19.50.
The three elements of pizza are crust, sauce and cheese. With a coal-fired oven, one would expect the blackened bottom and a certain flavor. Sally’s Apizza in New Haven has the perfect coal-fired crust. Totonno’s crust didn’t have that blackened bottom, and the dough was lackluster. The tomato sauce was bland–just a tomato taste. The cheese was also pretty flavorless. I had really wanted to love this place because of its history, but I felt it was lacking in taste. I really don’t think it’s worth a trip out to Coney Island just for this pizza.
L&B Spumoni Gardens is a subway stop and short walk away from Totonno’s. Here, the specialty of the house are Sicilian-style pies. For those who don’t know, Sicilian style pies are square pies that are more doughy. My mom says that when she was young, Sicilian pies came with tomato and onion, but that is not how they are served today. The pie at L&B is good, but where’s the cheese? I understand the sauce is on top of the cheese, but I don’t think there’s enough cheese. It’s unfortunate because the sauce is very good, slightly sweet and with oregano. With more cheese, this would be one hell of a Sicilian pie.
Posted in America, Brooklyn, Cheese, History, Italian, Local, New York, Pie, Pizza, Restaurant
Tagged Bensonhurst, Brooklyn, cheese, coal, coal-fired, Coney Island, crust, L&B Spumoni Gardens, New Haven, New York, pie, pizza, Sally's Apizza, sauce, Sicilian, Totonno's, wood