Whichever way you say it, these bite-size pies are the dream treat for all pie crust lovers with their high crust-to-filling ratio, dessert lovers with small appetites, and lovers of all things fun. I made these for my #1 pie crust/dessert/fun-lover’s birthday party and they turned out so well, he thought I bought them…or does that mean he has little faith in my baking abilities? Nahhh.

Inspired by Luxirare’s genius, I present to you step-by-step Pie Pop baking directions.

Pie on a Stick / Pie Pops

Pie on a Stick / Pie Pops

Ingredients

2 frozen pre-made 9″ pie dough shells

1 C filling (I made mine with mixed berries, sugar and corn starch)

24  lollipop sticks, 4 inches long

egg whites

plastic wrap & twisty ties

Preheat oven to 375. When pie shells defrost to a malleable condition, flour dough, and roll into a thin sheet. Using a round cookie cutter with roughly a 1″ diameter and scalloped edges, cut out 24 circles. Peel away excess dough and transfer 12 pieces to an non-greased cookie sheet.

Pie Pop Ingredients

The Goods

To keep the lollipop sticks from browning in the oven, wrap 3/4 of each stick in aluminum foil. Press the stick into each mini pie shell, making sure to leave space between the foil and dough. Using a demitasse spoon, place a gum drop size dollop of the filling into the center of each circle. Place a pie shell on top, press the edges with your fingers to seal and, using a lollipop stick, make those oh-so-cute indents around the edge. Brush with egg whites and bake for 12 minutes or until just lightly golden brown.

Pie Pops Uncooked

Oven Ready

Let cool, cover in plastic wrap, and seal with a twisty-tie. I had a cardboard brick laying around (who doesn’t?!) so I used it as a stand but really, these guys should be in people’s hands and mouths–not on display.

Why did I use my iPhone to take these photos?

Why did I use my iPhone to take these photos?

Here are a couple lessons-learned tips for you: Don’t fret over getting them paper thin. If they’re too thin, they crack and ooze filling while baking and are difficult to handle. I had better success when I didn’t re-chill the dough after cutting out the circles. Trying to pile a lot of filling on will just result in it bursting at the seams in the oven. If you see little cracks in the dough when you’re done assembling, make a tiny bandaid with a dot of dough.

P.S. If any birthday party attendees have photos with their pie pops, send them on over and I’ll make you a food model right here on this not-world famous blog.

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If my blogging promises (ahem, refer to the 6/23 post) are any indication of what I’ll be like as a mother, my children will constantly be waiting for me to take them to the promised Disney Land, arcade or park. They’ll ask me each day when we’re going and I’ll reply, “Mommy’s gotta work late, kid. I’ll try to find time tomorrow.” Then two weeks later, I’ll finally come through and fulfill my promise. Then to make sure they forget how negligent I am, I’ll tell them they can have Texas Sheet Cake for breakfast, lunch and dinner.

Back to the blog world, work has been consuming and I have been neglecting this. I’m going to scale back to a couple posts a week instead of my unattainable goal of five times a week. This way I can follow my brother’s lifelong mantra and keep expectations low so I can easily meet them.

Anyway, here you have the (possibly) much anticipated recipe for the easiest, moistest, most delicious cake.

Texas Sheet CakeTexas Sheet Cake

Texas Sheet Cake

2 C sugar

2 C flour

1 tsp baking soda

1 tsp baking powder

1 C water

2 stick margarine

4 Tbs cocoa powder

2 eggs

3/4 C low fat sour cream

1 tsp vanilla

Mix first four ingredients in a large mixing bowl. Heat water, margarine and cocoa in a sauce pan to boil, stirring occasionally. Pour liquid over dry ingredients and mix. Mix in eggs, sour cream and vanilla. Bake in a parchment paper-lined 9×13 dish at 350 for 30-35 minutes or until toothpick comes out clean when inserted into the center.

Frosting

1 stck margarine

4 Tbs cocoa powder

5 Tbs milk

1 tsp vanilla

2 C powder sugar

Bring first three ingredients to boil in saucepan then gradually mix in remaining ingredients. Let cool slightly before frosting cake.

Brooklyn’s Indie Food Scene

February 25, 2009

Tony Cenicola for The New York Times

I have always loved the anti-corporate approach to life in Brooklyn. We turn out some of the best music, art, fashion and food—making it easy to buy local and support the mom and pops of the borough. The New York Times did a great piece today on some of the wunderkinds of the Brooklyn indie food scene. Read the full article and see their interactive Brooklyn map here.

Here are some great finds I came across in my search for the ultimate Valentine’s Day gift. Click on the photos to buy.

wearesogood

Letter-pressed 11" x 19" poster on recycled paper for $36.

Chocolate Wii Avatars for $10

Bite eachother's heads off with chocolate Wii avatars for $10.

A t-shirt that shows true love and cost $23.

I don't get it either but the huh factor makes me love it. It's $23.

I Heart You when you're not even there for $3.50.

I Heart You when you're not even there for $3.50.

Arepas in Brooklyn

December 17, 2008

Caracas Arepa

Caracas Arepas Bar has opened a Williamsburg outpost of its East Village restaurant. Rejoice! The Venezuelan corn meal pockets filled with meat, beans, veggies, cheese, or even tofu are now available this side of the river for dine-in and delivery.

291 Grand (between Havemeyer and Roebling)
718.218.6050

Faces by Ferran Adria

Ferran Adria, the molecular gastronomist and chef of elBulli (voted the best restaurant on planet Earth) has created Faces, a gorgeous line of flatware. I am in love with this Baroque design. At $138 a setting, you can’t really set each place with these but they’d be a great “just for me” set–the kind of silverware you’d use for each and every thing you eat and no one else could use them. Meatloaf? Of course. French fries? Sure, class it up and use the fork. Olives? Pass the spoon and back off sister.