Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed

    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,
    the online magazine about gourmet and specialty food.

Archive for Desserts

TIP OF THE DAY: Decorated Goat Cheese Logs

Goat cheese logs: plain, green and
pink-themed. Photo courtesy Vermont


You can take a plain log of goat cheese and decorate it for any special occasion. We’ve included suggestions for Valentine’s Day, St. Patrick’s Day, Halloween and Christmas below. But you don’t need an official holiday—just friends and family who’d appreciate the treat.

You can serve the log on a cheese board, slice it to top salads, serve for brunch with toast and bagels, top brown rice or other whole grains, etc., etc., etc.

When selecting the goat cheese, look for logs that are firmer than the rest. Very creamy logs are hard to roll.

Decide on your custom herb-spice mix, and choose a “base” herb or spice for rolling the entire log, plus an “accent” (or accents) to sprinkle on. The herbs and spices mentioned below are only suggestions. Browse the spice racks, dried fruit and vegetable mixes, nuts, seeds, etc. to see what inspires you.

For example, you might want a touch of chili flakes, but don’t want to enrobe the entire log in them.

Minced fresh herbs provide better green color (and fresher flavor) than dried herbs.


Ingredients (Select A Custom Mix)

  • Valentine’s Day: chili flakes, minced dried cherries or cranberries, paprika, pink peppercorns
  • St. Patrick’s Day: bright green fresh herbs, green peppercorns, pepitas
  • Halloween: turmeric and cracked black peppercorns
  • Christmas: green herbs, green peppercorns, pink or red peppercorns

  • Goat cheese log

    1. FREEZE goat cheese logs for 20 minutes prior to rolling (longer if needed), to firm them up.

    2. ASSEMBLE herbs and spices. Line a cutting board or baking pan with wax paper.

    3. ROLL the log in the “base” herb or spice. Sprinkle with the accents. Then roll a piece of wax paper around the log, gently pressing the herbs and spices into the log.

    4. REFRIGERATE until ready to use.



    TIP OF THE DAY: Flambé A Dessert

    Ice cream volcano. Photo courtesy NYY Steak
    | New York City. The number 5 is a design in
    the plate.


    When we were browsing the Facebook page of the Manhattan steak restaurant NYY Steak, we came across this photo and uttered Tina Fey’s mantra: “What the what?”

    It turned out to be ice cream: an ice cream volcano, to be exact. It’s a mound of vanilla ice cream covered with Heath Bar Milk Chocolate Toffee Bits.

    The volcano is brought to the table and flambéed, then sliced and served to guests. It inspired today’s tip: Flambé a dessert. Baked Alaska, Bananas Foster, Cherries Jubilee and Crêpes Suzette are classics.

    Flambé means to douse food with liquor and set it alight briefly. It is done with both desserts and savory dishes (Steak Diane, for example).

    Although the art has gone out of style with the decline of classic French restaurants, you can try your hand at home. It will light up a special occasion (pun intended).


    The practice of igniting food for show can be traced to the Moors in the 14th century. But modern flambéing became popular only in the late 19th century.

    We’re not sure who is responsible. Henri Charpentier, a waiter in Monte Carlo, claimed that he created the concept in 1895, when he accidentally set fire to a pan of crêpes he was preparing with orange liqueur. He discovered that burning the sauce affected its flavor in a wonderful way.

    Oh, and he claims the guests were Albert Edward, the Prince of Wales (the future King Edward VII) and his companion, one Suzette. Charpentier said that he named the dish Crêpes Suzette after the her.

    The story is disputed by Larousse Gastronomique, which claims that Charpentier, who was 14 years old at the time, was not old enough to be serving royalty. [Source: Wikipedia]


    Most of us don’t have the occasion to make croque-em-bouche (CROAK om boosh), a festive tower of cream puffs held together with crackling caramel threads. You’d have to be good friends with a pâtisserie owner to borrow one (here’s what it looks like).

    But you might possibly have a large chinois (SHEEN-wah), a cone-shaped mesh strainer. Otherwise, you’ll have to shape it “freehand,” which can be easier if you buy vanilla ice cream in a cylinder shape carton (like Edy’s and Dreyer’s) instead of a rectangular carton.


    Then, all you need is:

  • Ice cream
  • Heath Bar Milk Chocolate Toffee Bits (the milk chocolate version is preferable to plain toffee bits, because it provides a more “rocky” coating for the “slopes”)
  • Alcohol to flambé
    If you don’t want to flambé it, serve it as is—perhaps with a candle on top.



    Heath Bar Milk Chocolate Toffee bits. Photo courtesy T.R. Toppers.

    1. MOUND the ice cream into a volcano (cone) shape. Coat with Heath Bar Bits.

    2. FREEZE four hours or more to firm.

    3. REMOVE right before serving and flambé (see instructions below).

    If you haven’t flambéed before, you should practice igniting alcohol before the big event. Remember to be cautious; you are, after all, “playing with fire.”

    To flambé, you need a liquor or liqueur of 80 proof or higher; the higher the proof, the more easily it ignites. You can easily find them at 100 proof or more.* But 80 proof will do; and for those concerned about ingesting the alcohol: most of it burns off in the flames. It does leave some flavor, so choose a liquor/liqueur that is complimentary to the food (chocolate or fruit liqueurs or brandies for desserts and whiskey or brandy for meats).

    If you want, you can embed a small metal cup in the top of the volcano (think the something smaller than a tea candle—we used a repurposed bottle top from an empty bottle of Scotch). It will make the flames “spout from the volcano.” You need to embed it as you are mounding the ice cream.

    It also helps to dim the light in the room. Then, just before serving:

    1. PLACE 1/4 cup liquor and a small metal ladle in a small saucepan. Heat the liquor and the ladle just until the liquor begins to bubble, around 130°F. You will to see vapors rise from the liquid. It must be warm to ignite; but do not allow the liquor to boil off, or it will not stay lit (the boiling point of alcohol is 175°F).

    Option: The liquor also can be heated in a microwave oven in a microwave-proof dish for 30 to 45 seconds at 100 percent power. You can warm the ladle in boiling water.

    2. WITH A CUP: Ladle part of the liquor into the metal cup and ignite it with a long “fireplace” match or barbecue lighter. As the liquor burns, fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell, raising the ladle as high as you safely can. The flame will go out by itself when the alcohol burns off.

    Be sure to ignite the dessert away from guests and flammable objects. A serving cart or other rolling cart is a great idea here.

    WITHOUT A CUP: Pour the liquor around the base of the volcano and ignite immediately so the raw alcohol doesn’t seep in to the food. Or, douse sugar cubes in the alcohol briefly—you want the alcohol to absorb but not to cause the cubes to fall apart. Place the cubes around the perimeter of the dish and light.

    3. SERVE as soon as the flames disappear.
    *Examples of higher proof alcohol: Absolut 100 Vodka (100 proof), Booker’s Bourbon (121 proof), Laphroaig Cask Strength Scotch Whisky (114 proof), The Macallan Cask Strength Scotch Whisky (116 proof), Plymouth Navy Strength† Gin (114 proof), Smith & Cross Traditional Jamaica Rum (114 proof), Stolichnaya 100 proof. Note that liquors above 120 proof are highly flammable and considered dangerous when lit.

    †FUN FACT ABOUT BRITISH NAVY-STRENGTH GIN: The liquor on warships had to be at least 114-proof. Why? It is the proof level at which the ship’s gunpowder could still be fired should when soaked with booze. The gunpowder was used by the pursars to test that the level of alcohol in the gin was what they had paid for.



    RECIPE: Sautéed Bananas

    Whenever we’re at a Chinese restaurant, we order fried banana for dessert. Whether plain, with whipped cream or ice cream, it’s a sweet and creamy treat.

    Eating a serving of it recently, we reflected on what we loved about it. The answer wasn’t the breading or the deep-fat frying or the even the whipped cream. Even the superior “banana tempura” found at some Japanese restaurants, covered in crunchy panko, wasn’t the answer.

    It was the fruit itself: soft, warm banana.

    The next day we started to experiment with a bunch of ripe bananas in our kitchen, and were satisfied with the results. Instead of fried bananas with caramel or chocolate sauce, we made sautéed bananas—“fried bananas lite.”

    We loved the butter flavor so much that we ended up using half oil, half butter, for an extra hit of flavor.


    Sautéed bananas as a garnish for a chocolate tart. Photo courtesy Arch Rock Fish | Santa Barbara.


    Ingredients For 2 Portions

  • 2 medium bananas, cut vertically into ½ inch thick slices or in spears (halved and halved again, as in the photo)
  • 1 tablespoon brown sugar
  • 1 tablespoon oil (or butter or combination)
  • Optional garnish: 1 tablespoon agave nectar, honey or maple syrup
  • Optional garnish: 2 tablespoons chopped pecans, pistachios or walnuts
  • Optional garnish: two tablespoons vanilla ice cream or frozen yogurt

    1. HEAT oil in a small nonstick pan over medium heat.

    2. ADD banana slices and cook on one side for a 2-3 minutes. Flip, sprinkle with brown sugar and heat for another 1-2 minutes until evenly coated. The bananas should be softened yet hold their shape.

    3. REMOVE from heat, plate and top with optional syrup, ice cream and nuts.



    TIP OF THE DAY: Pocky Biscuit Sticks

    One day we were squeezed against the crowded bar at David Burke Townhouse (when it first opened, as David Burke & Donatella). It seemed as if the entire, hyper New York foodie crowd was trying to get in the door. There was a 45-minute wait for our table. We consoled ourself with the bar snack: bacon wrapped around a delicious, slender breadstick.

    We couldn’t get enough of them, and the bartender told us the breadstick was actually Pocky Pretz, a Japanese snack.

    The first Pocky flavor, launched in 1966, was biscuit sticks coated in chocolate. The name derives from the Japanese word for crunchy (pokkin).

    Since then, as many flavors of Pocky have appeared as you can shake a biscuit stick at. Most are frosted in sweet flavors: almond, banana, coconut, milk chocolate, green tea, honey, strawberry and so forth.


    Some Pocky varieties are filled, this one with chocolate cream. Photo courtesy Glico.


    Hugely popular in Asia, they’re a fun snack and delicious with a glass of milk or a cup of coffee or tea. The success has spawned imitators: Lucky, Pepero and Toppo, among and others.

    There’s even a “Pocky Day” celebrated in Japan on November 11 (because 11-11 looks like four Pocky sticks).

    There’s plenty of Pocky in the U.S. You can find them in the international section of many large supermarkets, Walmart and other retailers, in addition to Asian food stores. And of course, there’s a big selection on


    How great is this! See how to do it at
    Utry.It. Photo courtesy, which has
    gorgeous recipes.



    You can garnish just about any dessert with Pocky and enjoy the visual appearance as well as the crunch and flavor. Just a few ideas:

  • Decorate cupcakes
  • Decorate cakes (see photo)
  • Dip in fondue
  • Enjoy with yogurt
  • Substitute for ladyfingers on a charlotte or mousse cake
  • Serve in a vase or small pitcher for snacking
  • Serve with hot chocolate
  • Use instead of birthday candles

    You can also send a gift box of six assorted Pocky flavors.

    How do you like to use Pocky?



    RECIPE: Candy Cane Whipped Cream, Egg Nog Whipped Cream

    Garnish your holiday desserts and beverages with a festive dollop of peppermint-flavored, candy cane-swirled whipped cream. It’s especially delicious on chocolate cake, pound cake and angel cake.


    Ingredients For 16 Servings

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 4 drops red food color


    Peppermint whipped cream is an exhilarating topping for chocolate cake. Photo courtesy McCormick.


    1. BEAT cream, confectioners’ sugar and extracts in medium bowl with electric mixer on high speed until stiff peaks form.

    2. MAKE candy cane swirls: Remove 1/2 cup of the whipped cream to small bowl. Gently stir in red food color. Swirl into remaining whipped cream. Cover and refrigerate until ready to serve.


    Egg nog whipped cream, flecked with
    nutmeg. Photo courtesy McCormick.



    This is delicious on most cakes, apple pie and pecan pie.

    Ingredients For 16 Servings

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon rum extract

    1. BEAT cream, confectioners’ sugar, vanilla, nutmeg and rum extract in medium bowl with electric mixer on high speed, until stiff peaks form.


    2. COVER and refrigerate until ready to serve.

    See our other flavored whipped cream recipes, including Bourbon Whipped Cream, Salted Caramel Whipped Cream and Spiced Whipped Cream.



    HOLIDAY: Family Favorite Jell-O Molds

    Mom’s Lime Gelatin Mold with sour cream
    and pineapple. Photo courtesy


    Mom’s recipe for a Pineapple-Lime Gelatin Mold has been part of our holiday for decades. The recipe arrived way back in the 1960s, on a box of lime Jell-O (we think). Made in a fluted mold, it became a family favorite at Christmas and Easter.

    Mom served it as a side with the turkey or ham; we enjoyed the leftovers as a sweet snack or dessert. And as simple as it is, it’s a favorite of our foodie friends, who invariably ask for the recipe.

    Alas, we didn’t have time to make it and shoot Mom’s recipe, so we’re grateful for the use of this photo from the blog Please Be Seated. It’s actually a different recipe—a cucumber lime mold—but it looks close enough. You can even use the cucumber slices and parsley as shown.

    Here’s the cucumber-lime mold recipe.

    We’ve also included a related recipe for a cranberry gelatin mold. Both are made in a six-cup fluted mold (or substitute any six cup mold you have).


    Ingredients For 10-12 Servings

  • 2 packages (3 ounces each) lime gelatin
  • 2 cups boiling water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped pecans
  • Optional garnish: clementine/tangerine segments, cucumber slices, grapes, kumquats, mint, parsley, whole cranberries

    1. DISSOLVE gelatin in water a large bowl. Stir in pineapple; cover and refrigerate until syrupy.

    2. WHISK in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

    3. BRING to table plain or filled with optional garnish.



    Ingredients For 10-12 Servings

  • 2 cups fresh or frozen cranberries, coarsely ground
  • 1 cup sugar
  • 1 can (11 ounces) mandarin oranges
  • 1 can (8 ounces) sliced pineapple
  • 2 envelopes unflavored gelatin
  • 1 cup (8 ounces) sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Optional garnish: clementine/tangerine segments, grapes, kumquats, mint, parsley, whole cranberries

    Cranbrosia: cranberries, oranges, pineapple and sour cream. Photo and recipe courtesy Taste Of Home.


    1. COMBINE combine cranberries and sugar in a bowl. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally.

    2. DRAIN juice from oranges and pineapple, reserving 3/4 cup juice. Cut pineapple into small pieces. Set fruit aside.

    3. SPRINKLE gelatin over reserved juice in a small saucepan; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.

    4. BEAT cream until in a small bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.

    Thanks to Taste Of Home for this yummy recipe.



    TIP: Apple Pie With Salted Caramel Ice Cream

    Apple crisp with Salted Caramel Gelato.
    Photo courtesy Talenti Gelato & Sorbetto.


    Most people serve their apple pie or pecan pie à la mode with vanilla ice cream. That’s the classic, but we’ve always preferred Rum Raisin, a festive holiday flavor.

    Yet some people like neither rum nor raisins. The emergence of Salt Caramel ice cream and gelato over the past few years has provided another perfect pairing with apple pie or apple crisp.

    So today’s tip is: Serve Salted Caramel ice cream with your apple or pecan pie.

    While salted caramels, the candy, have been made in France for hundreds of years, we thought Salted Caramel ice cream was a 21st century San Francisco phenomenon (we first had it at Bi-Rite Creamery there).


    According to Graeter’s, the Cinncinnati-based ice cream emporium, their Salted Caramel flavor has been sold in Graeter’s stores for more than 100 years. Pints of it are now available in the premium ice cream freezer section at food stores across the country.

    Talenti Gelato & Sorbetto
    suggests their Sea Salt Caramel Gelato with apple pie or apple crisp. Here’s their recipe:



    Ingredients For 4 Servings

  • 6 medium tart apples, sliced
  • 1-1/2 cups brown sugar, packed
  • 3/4 cup all purpose flour
  • 3/4 cup old-fashioned oats
  • 1/4 cup butter, softened
  • 2-1/4 teaspoons pumpkin pie spice*
  • Salted Caramel Gelato
    *PUMPKIN PIE SPICE RECIPE: Combine 4 tablespoons ground cinnamon, 4 teaspoons ground nutmeg, 4 teaspoons ground ginger and 3 teaspoons ground allspice. If you don’t need the 8 tablespoons this produces, cut it down accordingly: 1 teaspoon cinnamon, 1/3 teaspoons each nutmeg and ginger and 1/2 teaspoon allspice.


    Waiting for some apple crisp. Photo courtesy Talenti.



    1. PREHEAT oven to 375°F. Grease an 8″x11″ pan with cooking spray or shortening.

    2. TOSS apple slices with 1/4 teaspoon cinnamon and 1/4 cup brown sugar. Spread apples in pan.

    3. STIR remaining ingredients together in a medium bowl; spread over apples.

    4. BAKE for 30 minutes, until apples are golden brown and tender. Serve warm with a scoop of Sea Salt Caramel gelato or ice cream.

    For more inspiration visit



    TIP OF THE DAY: Christmas Strawberries

    If you typically bake a cake or cookies to bring along as a house gift, how about a better-for-you alternative: chocolate dipped strawberries?

    We were inspired by these festive Holiday Chocolate Dipped Strawberries from Harry and David ($39.95 + shipping) to make our own.

    And all you need to do is melt chocolate and dip! Just as you need tasty fruit, quality counts with the chocolate. While strawberries with their leaves are particularly pretty, you can substitute any other fruits, including seedless orange slices and dried apricots.

    Note that even if you prefer milk chocolate, dark chocolate provides a better flavor contrast with the berries. Dark chocolate lovers: For similar reasons, no matter how bittersweet you like your chocolate, keep the cacao content in the 50% to 70% cacao range.


    Chocolate covered strawberries with a holiday embellishment. Photo courtesy Harry And David.


    It’s best to make these on the same day as they will be consumed. If you don’t feel up to piping red and green decoration, serve them plain: Everyone will love them just as much.



  • 1 pound strawberries with attractive green leaves and stems
  • 8 ounces dark chocolate
  • Christmas Garnish: piped red and green royal icing or colored white chocolate, green and red sprinkles or sanding sugar, silver or gold dragées
  • Hanukkah Garnish: piped blue and white royal icing or colored white chocolate, blue and white sprinkles or sanding sugar, silver or gold dragées


    1. PURCHASE strawberries on the day of preparation, if possible, so leaves will remain perky. Buy the largest berries you can find. If you can’t find berries with fresh leaves, default to orange segments or dried apricot slices.

    2. CAREFULLY WASH the strawberries and pat them dry with a paper towel, leaving the stems intact.

    3. CHOP the chocolate and melt in a double boiler, or in a small bowl placed over a saucepan of gently simmering water. Take care that the chocolate does not get too hot. Remove from the heat. You can also microwave the chocolate at 30-second intervals, stirring in-between.

    4. DIP the berries into the chocolate, holding the stems very gently. Place onto sheets of baking parchment or waxed paper to cool and set.

    5. KEEP the berries in a cool place (but not the fridge, or the chocolate may bloom) until ready to serve.



    RECIPE: Pumpkin Pie Yogurt Sundae

    Make your own pumpkin yogurt at home.
    Photo courtesy Pinkberry.


    We’ve been dropping by Pinkberry for an occasional pumpkin frozen yogurt. But you can make your own, either frozen or conventional yogurt, with this recipe adapted from Chobani.

    It’s great for breakfast, a snack, or dessert, try this pumpkin sundae.


    Ingredients For 1 Serving

  • 1/2 cup plain Greek yogurt of frozen yogurt (plain or vanilla)
  • 1.5 tablespoons pumpkin pie purée*
  • 1.5 teaspoons maple syrup
  • 1.5 teaspoons dried cranberries
  • 1 teaspoon crushed ginger snaps
  • 1 teaspoon pumpkin pie spice
    *If using vanilla frozen yogurt, use pumpkin purée (unsweetened) instead of pumpkin pie filling.

  • Optional garnishes: 1 teaspoon toasted pecan pieces, crushed crystallized ginger, whipped cream, gingersnaps or graham crackers


    1. BLEND all ingredients.

    2. CHILL (or reharden, for frozen yogurt) for 15 minutes or longer.



    TIP OF THE DAY: Mini Pecan Pie Bites

    Mini pies have been trending, and might be a better choice for Thanksgiving, when you’re stuffed to the gills but still want dessert. But Lauryn Cohen, a.k.a. Bella Baker, has an even better idea: mini pecan pie bites.

    Mini Pecan Pie Bites are baked in a mini muffin tin, creating “just a bite” to end the meal. Like the idea? Make mini pumpkin pie bites, too.

    “These are quick, easy and a perfect choice to serve at a holiday party,” says Lauryn Cohen, a.k.a. Bella Baker. Here’s her recipe; there are many more special sweets to discover at


    Ingredients For 24 Bites

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 stick unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 egg
  • 1 cup brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure vanilla extract
  • 1 cup chopped pecans

    Just a bite of pecan pie! Photo courtesy



    1. PREHEAT oven to 350°F and spray the cavities of a 24-cup muffin tin generously with nonstick spray.

    2. COMBINE the flour, sugar, butter and cream cheese with an electric mixture on medium/high speed until the dough comes together. One at a time, roll small balls of dough into the palm of your hand (about the size of a ping pong ball). Press each ball of dough into the muffin tin cavity, pressing dough up the sides to form a pie crust.

    3. WHISK together the egg, brown sugar, butter and vanilla extract. Switch to a rubber spatula and mix in the chopped pecans. Pour filling into each of the muffin tin cavities filled with pie crust.

    4. BAKE for 15 minutes, then reduce temperature to 300°F and bake for an additional 10-12 minutes. Remove from oven and allow to cool completely before removing from muffin tins. If need be, run a knife around the perimeter of the mini pie bites to loosen them from the muffin tin.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers