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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Valentine’s Day

EASTER: Pink, White & Green Deviled Eggs

Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking.

You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection.

Mix and match your toppings from the list in the recipe or whatever else appeals to you.

Prep time is 20 minutes.

RECIPE: PICKLED PINK DEVILED EGGS

Ingredients For 20 egg halves

  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh dill or chives
  •  

    Pickled deviled eggs in Easter colors. Photo and recipe courtesy American Egg Board.

     

    For The Marinade

  • 1 jar (16 ounces) beets
  • 1 cup water
  • 1 cup white vinegar
  •  
    Garnishes

  • Capers & chives
  • Crab meat & fresh dill
  • Diced red bell peppers and flat-leaf (Italian) parsley
  • Small cooked shrimp & chives
  • Smoked salmon
  • Steamed asparagus tips
  • Sweet pickles, sliced jalapeños or pickled jalapeños
  •  

    aunt-nellies-beets-sliced-jar-230

    You only need the beet liquid, so enjoy the
    beets in a salad, on a sandwich (instead of
    tomato) or as a side. Photo courtesy Aunt
    Nellie’s.

     

    Preparation

    Deviled eggs can be made up to 12 hours ahead. Refrigerate them, covered.

    1. CUT eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves; finely chop remaining 4 white halves.

    2. MASH yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.

    3. DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.

    If you want two or three colors, divide the eggs among the beet brine, plain pickle brine and tinted pickle brine. If using brine, you don’t need the water and vinegar.

    4. REMOVE purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg white half. Garnish as desired.

     
    RECIPE TIPS

  • Don’t use the freshest eggs. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Easier peeling technique. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg, gently tap it on the countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.
  • Easy mixing and filling method. Combine the filling ingredients in a 1-quart plastic food-storage bag. Press out the air and seal the bag. Press and roll the bag with your hands until the mixture is well blended. Push the filling toward bottom corner of bag. Snip off about a 1/2-inch of corner. Squeeze the filling from bag into the egg whites.
  • Picnic or tailgate tip. Prepare the filling in a plastic bag, as above. Transport the whites and yolk mixture separately in a cooler. Fill the eggs on the spot, pressing filling out of snipped corner of bag.

      

  • Comments

    RECIPE: Prosciutto Wrapped Bell Peppers

    Print

    A tasty first course: a roasted bell pepper wrapped in prosciutto. Photo courtesy Westside Market | NYC.

     

    This recipe fits right in with a pink food party, Valentine’s Day, Easter or Mother’s Day.

    RECIPE: PROSCIUTTO WRAPPED BELL PEPPERS

    Ingredients For 4 Servings

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 4 red peppers, roasted and peeled*
  • 8 ounces fresh mozzarella, cut into 4 pieces
  • 4 ounces sliced prosciutto
  • 4 basil leaves
  • 4 black olives
  • 4 toothpicks
  •  

    *This is the most laborious part of the recipe. Here’s how to roast peppers. As a substitution, you can purchase whole roasted red peppers in jars (pimento). They have a softer texture and different flavor, but it’s a good flavor.
     
    Preparation

    1. WHISK together olive oil, vinegar, salt and pepper. Add peppers and marinate for 1 hour.

    2. FILL each pepper with a piece of mozzarella. Wrap a slice of prosciutto around each pepper.

    3. TOP each with a basil leaf and olive, held together with a toothpick.
     
    It’s that easy!

      

    Comments

    FOOD FUN: Carrots In Love

    Who would want to eat these carrots and destroy their charm? But wiser minds argue that if they aren’t eaten, they’ll just wither away.

    Point taken, and it’s a moot point too, since we are not in possession of these carrots in love.

    But we do have a bag of baby carrots, and the photo inspired us to create a healthful carrot snack, tricked out for the occasion.

    VALENTINE CARROTS

    Ingredients

  • A bag of baby carrots
  • Red food color or beet juice* (from the can of beets)
  • A dip base—plain Greek yogurt or hummus, for example
  • Optional chives, dill or other herb for yogurt dip
  • Optional garnish or mix/in: finely diced cooked beets (sliced canned beets work)
  •  

    carrots-in-love-doleFB-230s

    Isn’t nature grand? Photo via Dole | Facebook.

     
    Preparation

    1. MAKE yogurt dip: If choosing plain Greek yogurt, season with herbs and garlic.

    2. COLOR the dip (yogurt or hummus) with food color or beet juice.

    3. CREATE a very small dice of beets. Mix them into the yogurt or hummus.

    4. GARNISH the dip bowl with a rim of diced beets, if desired; and scatter with minced herbs.
     
    *Beet juice is available at some supermarkets and at most health food stores. It’s delicious, high in antioxidants and low in calories. For a yogurt dip especially, beet juice adds flavor that red food color does not.

      

    Comments

    TIP OF THE DAY: Latte Art ~ Try A Heart In Your Coffee

    heart-amoretti-230

    Make this for your Valentine. Photo courtesy
    Amoretti.

     

    Ever wish you could create latte art? Today’s the day to practice a heart design in your latte.

    We love latte art: animals, cross-hatches, ferns (rosettes), hearts, flowers. The ephemeral milk foam adds a smile to the coffee.

    We looked for a book on latte art, but surprise: There isn’t a dedicated book in print (there is, however, LatteArt.org). So we turned to the experts at DeLonghi, whose coffee and espresso machines are coveted by lovers of espresso, cappuccino and latte.

    They in turn reached out to Laila Ghambari, Director of Coffee at Cherry Street Coffee House in Seattle—the home of American latte art. Here are her tips:

  • The micro-foam is a crucial element in creating the perfect latte art. Use a milk foaming machine that is able to produce rich, thick, long-lasting foam.
  • Use whole or 2% milk. More milk fat equals more creaminess.
  • Add air to the milk by bringing the steam wand tip to the surface of the milk (not beneath). Remember that NO air will just create hot milk and TOO MUCH air will make your milk bubbly.
  •  

  • Make sure that when you are steaming your milk that the milk is spinning. You can achieve this by tilting the pitcher, which allows for the air and milk to blend together.
  • You need to steam the milk to a smooth, creamy texture. It should look cold cream or wet paint.
  • Once the milk is steamed, swirl it around to make sure the milk and foam are incorporated, not separated.
  •  

    TO MAKE A HEART

  • TILT. Start by tilting the cup of espresso 45 degrees.
  • TOUCH. Think of the steamed milk in the pitcher as the “pencil” and the espresso in the cup as the “canvas.” To create art you must touch the pencil to the canvas. Tilting the cup enables the pencil to touch the canvas much sooner than if the cup is upright (in which case you could only reach the canvas when the cup is full).
  • POUR. Start pouring up high, further away from the cup, so that the milk has a higher velocity and drops below the espresso. When the cup is full enough that the coffee soon start spilling out of the 45 degree tilt, drop the tip of the pitcher to the surface of the milk.
  • POUR. Keep pouring in the same spot as you fill the cup (make sure you are tilting the cup back to upright, so not to spill). This will create a large white circle in the cup.
  • PULL. To make a heart, pull the pitcher away from the surface of the milk to thin the stream before you “slice” the circle. Pour the milk through the center of the circle, which will split it into two halves. It will immediately start to take the shape of a heart.
  •  

    delonghi-EC155-with-pitcher-230

    A DeLonghi cappuccino machine close-up on the steaming wand and frothing pitcher. Photo courtesy DeLonghi.

     
    See it done in this video.
     
    THE HISTORY OF LATTE ART

    Latte art was enabled by the development of microfoam, created by the steam wand of a cappuccino machine, used to foam a pitcher of milk. The combination of the crema atop the cup of espresso and velvety microfoam allows patterns to be made. (Note that other types of milk steamers/foamers do not create microfoam.)

    Latte art in the United States developed in the Seattle coffee culture of the 1980s and 1990s. By 1989 the heart pattern was a signature at David Schomer’s Espresso Vivace and the rosette pattern followed, based on a photograph Schomer saw of latte art in an Italian café.
     
    FOOD TRIVIA

    Cappuccino is named after the color of the hooded robes worn by monks and nuns of the Capuchin order. The red-brown color was a common descriptor in 17th-century Europe.

     
    HOW DOES LATTE DIFFER FROM OTHER ESPRESSO DRINKS?

    What’s the difference between latte and cappuccino? What’s a macchiato? Check out our Espresso glossary for the different type of espresso drinks.

      

    Comments

    VALENTINE’S DAY: Chocolate Martini

    godiva-liqueur-cocktail-230

    A Truffletini with a chocolate syrup garnish.
    Photo courtesy Godiva.

     

    What better excuse for a Chocolate Martini than Valentine’s Day?

    We’re particularly fond of the Godiva Truffletini—so chocolaty that you can have it for dessert. It combines both the original chocolate and white chocolate Godiva liqueurs. But if you only want to buy one bottle, there are enough chocolate liqueur cocktail recipes to keep you mixing until next Valentine’ Day.

    RECIPE: GODIVA CHOCOLATE TRUFFLETINI

    Ingredients For 1 Cocktail

  • 1 ounce Godiva Original Liqueur
  • .5 ounce Godiva White Chocolate Liqueur
  • .5 ounce vodka
  • Garnish options: chocolate cookie rim, shaved chocolate; a chocolate truffle, heart-shaped bonbon or strawberry notched onto the rim; a cocktail pick with raspberries; or a chocolate syrup garnish* as shown in the photo above
  •  

    Preparation

    1. COMBINE liqueurs and vodka in a cocktail shaker with ice.

    2. SHAKE and strain into a pre-chilled Martini glass.

    3. GARNISH and serve.
     
    *Use chocolate syrup in a squeeze bottle to swirl a pattern onto the inside of the glass.

     

    GODIVA CHOCOLATE LIQUEURS

    There is an entire family of delicious Godiva chocolate liqueurs:

  • Godiva Caramel Liqueur, which makes a delicious Carameltini (1 ounce liqueur, 1/2 ounce vodka).
  • Godiva Chocolate Liqueur, the original flavor.
  • Godiva Milk Chocolate Liqueur, sweeter than the original.
  • Godiva Mocha Liqueur, great in a cup of coffee or to amp up a White Russian.
  • Godiva White Chocolate Liqueur, which is delicious by itself (all the flavors are!) or mixed with orange liqueur, alone or in a Martini or other recipe.
  •  
    HOW TO ENJOY GODIVA CHOCOLATE LIQUEUR

  • In cocktails
  • For straight sipping
  • In hot chocolate
  • In hot coffee and iced coffee
  • Atop ice cream
  • In a spiked ice cream soda or milkshake
  • In dessert recipes
  •  
    Time to get mixing!

     

    Skip Caplan ©2005 124 west 24th. street New York N.Y. 10011 212.463.0541

    White chocolate liqueur on the rocks, but any of the chocolate liqueurs is delicious this way, straight up or in coffee. Photo courtesy Godiva.

     

      

    Comments

    TIP OF THE DAY: Heart-Shaped Brownies

    heart-brownies-califavocomm-230

    Cut brownies with a heat-shaped cookie
    cutter. Photo courtesy California Avocado
    Commission.

     

    If you have a heart-shaped muffin pan (mini cake pan), it’s easy to turn out heart-shaped brownies. And if you don’t, no problem: Turn a pan of brownies into a Valentine treat with your heart-shaped cookie cutters.

    1. BAKE your favorite brownie recipe and cut into heart shapes. If you are using a small, shallow cookie cutter, you may wish to divide the batter into two pans, so the cutter will get through these “shorter” brownies.

    2. SERVE plain, like cookies, or with ice cream (try strawberry!) or whipped cream.

    3. FREEZE all the leftover brownie scraps and use them for ice cream, vanilla yogurt, pudding, etc.

     
    VARIATIONS

  • Mix chocolate chips—your choice of butterscotch, mini, peanut butter, white chips, etc.—into the brownie batter.
  • Sprinkle the top of the batter with sanding sugar, silver dragées or cinnamon candies (like Red Hots) before baking.
  • Avocado in your brownies? The California Avocado Commission chefs substituted heart-health avocado for half the butter in a conventional brownie recipe, and the brownies in the photo are gluten-free. Take a look.
  •   

    Comments

    VALENTINE FOOD: Heart Shaped Bagels

    When bagels are made, ropes of dough are twisted into the familiar circular shape.

    So why not twist them into heart shapes?

    That’s what the bagel makers at Einstein Bros. Bagels and Noah’s New York Bagels have done—and they’ve thrown in some dried cranberries to replace the raisins in a cinnamon-raisin bagel.

    The love-worthy bagels are available at select locations through February 14th.

    To go with your bagels, how about making cranberry, strawberry or raspberry cream cheese? Even if you only have conventional bagels, pink cream cheese will make your Valentine’s Day breakfast special.

     

    bagels-valentine-valentine-einsteinbros-230b

    Love thy cranberry bagel. Photo courtesy Einstein Bros.

     

    RECIPE: STRAWBERRY CREAM CHEESE

    Ingredients

  • 8 ounces cream cheese, softened
  • 1 cup berries, hulled; or substitute 2 tablespoons cranberry, strawberry or raspberry preserves and omit the confectioners’ sugar
  • 2 tablespoons confectioners’ sugar
  • Optional:1 tablespoon orange zest
  •  
    Preparation

    1. COMBINE ingredients in a food processor. Pulse until smooth and well blended.

    2. REFRIGERATE until needed. Ideally make the day before to let flavors blend.

      

    Comments

    VALENTINE: Rice Krispie Treats Pops

    valentine-rice-krispie-treats-bellabaker-230

    Rice Krispie Treats on a stick for your
    Valentine. Photo courtesy Bella Baker.

     

    Thanks to BellaBaker.com for these fun Valentine Rice Krispie treats. Just grab your heart-shake cookie cutter, some red-striped straws and a box of Rice Krispies.

    They’re sweet and sticky and oh so satisfying, and in the shape of a heart and stuck onto a striped straw, they’re a perfect addition to your V-day celebration.

    RECIPE: VALENTINE RICE KRISPIE POPS

    Ingredients

  • 3 tablespoons unsalted butter
  • 10-ounce bag mini marshmallows
  • 6 cups Rice Krispies
  • Heart shaped cookie cutter
  • Optional decoration: candy melts, red or other
    colors, cinnamon candies or chocolate chips
  •  
    Plus

  • 9″ x 13″ baking pan
  • Red and white striped straws or lollipop sticks
  • Squeeze bottle(s) for candy melts
  •  

    Preparation

    1. MELT butter in a saucepan over low heat, then add in the marshmallows.

    2. SPRAY a rubber spatula with nonstick cooking spray (to avoid marshmallows sticking to the spatula), then stir the marshmallows until melted. Add Rice Krispies and stir until cereal is well coated in marshmallow.

    3. LIGHTLY SPRAY a 9″ x 13″ pan with nonstick spray, then turn the Rice Krispie mixture out into the pan. Press down with the palm of your hand to flatten the Rice Krispies evenly into the pan. Allow 15 minutes to cool.

    4. CUT into heart shapes, then gently insert a striped straw into the base of each shape.
     
    Decorating Options

    1. CANDY MELTS. Melt candy melts in the microwave and then transfer to squeeze bottles. Decorate the Rice Krispie heart with various colors and patterns.

    2. CINNAMON CANDIES or CHOCOLATE CHIPS. Sprinkle 1/4 cup cinnamon candies (like Red Hots) or mini chips atop the Rice Krispie mixture in the pan; then press down with palms to flatten.

      

    Comments

    VALENTINE FOOD: Strawberry Banana Pancake Stack

    Enjoy this special occasion pancake stack for Valentine’s Day, Mother’s Day or other occasion when taking the extra step makes a big hit with family and guests. The pancake “cake” is sliced into six wedges.

    Prep time is 15 minutes, cook time is 30 minutes. Thanks to Hungry Jack Pancakes for the recipe.

    RECIPE: STRAWBERRY BANANA PANCAKE
    STACK

    Ingredients For 6 Servings

  • 2 cups pancake mix
  • 1-1/3 cups milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • Butter flavor no-stick cooking spray
  • 2/3 cup creamy peanut butter*, divided
  • 2 ripe bananas, sliced
  •  

    A pretty pancake stack to share. Photo
    courtesy Hungry Jack.

  • 1/2 cup strawberry jam, divided
  • 2 cups sliced fresh strawberries, divided
  • Whipped cream or whipped topping
  • Pancake syrup
  •  
    *This recipe used Jif Whips Whipped Creamy Peanut Butter. We wanted to add a touch of chocolate, so used the companion product, Jif Whipped Peanut Butter & Chocolate Flavored Spread.

     

    jif-whips-chocolate-spread-230

    Jif Whips is made in creamy peanut butter
    and this chocolate peanut butter spread.
    Photo courtesy Jif.

     

    Preparation

    1. PREHEAT oven to 375°F.

    2. STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.

    3. COAT a griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, seven inches in diameter, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1-1/2 minutes. Turn and cook an additional 1 minute or until golden brown.

    4. PLACE 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.

     

    5. BAKE 5 to 10 minutes or until heated through. Insert 6 decorative wooden skewers into stack-up, if desired, to secure each wedge. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.

      

    Comments

    VALENTINE RECIPE: Sweetie Pie Cherry Pie Pops

    Our favorite baker, blogger Lauryn Cohen (a.k.a. Bella Baker), suggests pie pops for Valentine’s Day.

    RECIPE: SWEETIE PIE POPS

    Ingredients For Flaky Pie Crust

  • 2-1/2 cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1-1/2 sticks (12 tablespoons) unsalted butter, cold (or frozen) and cut into 48 small pieces
  • 1/2 cup vegetable shortening
  • 6-7 tablespoons ice water
  •  
    Plus

  • 24 six-inch lollipop sticks
  • Optional: “Sweetie Pie” tags or red or pink ribbons
  •  
    Preparation

     

    sweetie-pie-pops-bellabaker-230

    Valentine pie pops. Photo courtesy Bella Baker.

     
    1. PLACE flour, salt and sugar in the bowl of a food processor and combine. Add the butter and shortening and pulse until mixture resembles coarse peas or cornmeal. There will still be chunks of butter and that is fine.

    2. SPRINKLE the water, one or two tablespoons at a time, over the mixture and pulse a couple of times in between each addition. Test the dough by pinching it: If it holds together it is ready. If not, add some additional water until the mixture begins to clump together.

    3. REMOVE the dough from the food processor bowl and lightly knead it into two flat disks. Wrap each disk in plastic and refrigerate for at least 1 hour. Dough can be made and refrigerated up to 3 days ahead of time.

    4. REMOVE the chilled dough from the refrigerator. Sprinkle flour onto a clean work surface and, using a rolling pin, gently roll out, lifting the dough from underneath and sprinkling additional flour if the dough begins to stick slightly onto the work surface. Once the dough reaches 1/4 inch in thickness, use a 2- or 3-inch round biscuit cutter or a heart-shaped cookie cutter to cut shapes out of the pie dough.

     

    cherry-pie-filling-chukar-230

    You can use prepared pie filling if you don’t
    want to make your own. Photo courtesy
    Chukar Cherries, which makes our favorite
    cherry pie filling.

      Cherry Filling Ingredients

  • 5 to 6 cups fresh pitted cherries in season†
  • 2 tablespoons lemon juice
  • 1-2 teaspoons lemon zest
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon pure vanilla extract
  •  
    Preparation

    1. COMBINE all ingredients except for the vanilla extract in a saucepan over medium heat. Bring to a boil, then reduce heat and continue to simmer for about 15 minutes.

    2. STIR in the vanilla extract, remove from heat and cool before using.
     
    †Out of season, use frozen cherries or buy prepared cherry filling.

     
    Ingredients For Egg Wash

  • 1 large egg
  • 1 tablespoon milk or cream
  •  
    To Make The Pie Pops

    1. PREHEAT oven to 450°F. Place half the dough circles or hearts onto a parchment lined baking sheet. Place a 6 inch lollipop stick on top of each circle, pressing gently so it sticks into the dough circle, going about half way up the circle.

    2. ADD about a teaspoon of filling to each dough circle or heart and place another dough circle or heart on top. Use the tines of a fork to carefully crimp together the edges of the dough. It is important to make sure that your dough it securely closed around the entire circle so that your filling does not leak out.

    3. MAKE egg wash: Beat egg and milk/cream until combined and brush on the top of each pie pop. Bake pie pops in oven for 10-12 minutes. The crust should look golden brown. Remove from oven and cool completely, then decorate with personalized tags, like the “Sweetie Pie” tags in the photo, or a pink or red ribbon.

      

    Comments

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