[2] This flower and leaf set has cookie cutters in multiple sizes. Get it on Amazon.

What’s a spring pie?

It’s any pie that celebrates spring, which begins today.

To make a pie special for spring, use flower and leaf cutouts on the crust, as in this example from The Topless Baker (photo #1).

We are huge fans of The Topless Baker, whose cakes and pies are such works of art that he should have a museum exhibition.

Check out his Instagram feed and his YouTube channel.

You don’t have to be a gifted pastry artist like Matt Adlard, the 26-year-old “topless” Brit.

Just take a leaf cookie cutter and a flower cookie cutter (photo #2), and do your thing. The larger the cookie cutters, the faster the decorating.

You may not know it yet, but you do have an inner pie artist.
 
 
WHAT KIND OF PIE SAYS “SPRING?”

Whatever kind of pie you like: apple pie, cherry pie…you can even make a savory pie like pot pie.

Rhubarb*, that beloved spring pie ingredient, typically appears in April but you may find some now. Here’s a recipe for Strawberry Rhubarb Pie.

Spring fruits include apricots, blackberries, black mission figs and strawberries, all ready to be baked in a crust.

If you want to bake a pie without a top crusts (cream pie, key lime pie, ice cream pie, no-bake pie), use the flowers and leaves to decorate the rim.
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*Botanically, rhubarb is a vegetable, a member of the sorrel family (see the difference between fruits and vegetables). Be sure to cook only the stems; the leaves are mildly toxic (they contain oxalic acid).

If you don’t care to make egg salad from all the leftover Easter eggs, how about guacamole?

We found this suggestion from California Avocado Commission:

Paint avocados instead of eggs!

You don’t have to have ripe avocados. Today’s hard avocado is tomorrow’s ripe one, so don’t hesitate to buy hard ones for your “Easter basket.”

Even with a pebbly-skin Hass avocado, tempera paint goes on smoothly with bright, opaque color. And, it’s washable.

Head to your local crafts store, or buy it online.

It takes a big bunny to deliver these Easter “eggs” (photo courtesy California Avocado Commission).

Last week’s product tastings yielded these favorites: snacks, soups and condiments.

1. CHEEZ-IT DUOZ

Can you resist the sweet and salty combination of caramel popcorn with Cheez-It Cheddar crackers? We can’t.

If you’re not a caramel corn fan, try the iconic cheese crackers mixed with pretzel squares.

These two new products have very long names:

 
We love them both, with this warning: You may not be able to stop eating them.

Discover more at Cheez-It.com.
 
 
2. PACIFIC FOODS ORGANIC CRÈME FRAÎCHE SOUPS

We’re always fans of Pacific Foods soups and stocks, and had the opportunity to try two very different items for meal times and snacking.

How to make a cream soup richer? Add crème fraîche.

These ready-to-heat, organic soups from Pacific Organic are made with creme fraiche and nonfat milk. They’re creamy and indulgent, yet they pack 10 grams of protein per serving.

Vegetarian and gluten free, these nicely seasoned soups are available in:

The line is certified USDA Organic. Discover more at PacificFoods.com.

No slouch, Pacific Foods has also turned out two tomato stocks one-cup single serve sizes. We like them for both cooking and a low-calorie pick-me-up drink.

Stepping away from the cream in the previous variety, these tomato-based vegan stocks have just 40 calories per eight ounces:

 
Use them to add flavor and depth to your rice, grains, or soups. Or, instead of a cup of coffee, heat the contents in the microwave for a cup of veggie broth.

We especially like drinking the Tomato & Red Pepper Stock, a blend of tomatoes, red bell peppers, roasted red bell peppers, garlic and onion. The Tomato Stock Unsalted is simply tomatoes and water.

What will Pacific Foods launch next? Whatever it may be, we look forward to it.
 
Stock & Broth: The Difference

The difference between a stock and a broth is the seasoning. Stock is not seasoned; it’s an unfinished product that is used an ingredient in another dish. For example, stock is used to make gravy (beef stock is use used for au jus), marinades, risotto, sauces and other soups.

So, if you’re using stock, you’ll need to add salt to your desired level. Broth already contains salt (however, Pacific’s Tomato & Red Pepper Stock does have some sea salt).

Broth is a thin soup is made from a clear stock foundation. The terms bouillon and broth are used interchangeably. However, a bouillon is always served plain (with an optional garnish), whereas broth can be made more substantive with the addition of a grain (corn, barley, rice) and vegetables.

Here are the related types of soups, including consommé and velouté.
 
 
3. P. F. CHANG’S MONGOLIAN-STYLE BARBECUE SAUCE

We’re not fans of most barbecue sauces: too sweet, not complex enough.

But P.F. Chang’s Mongolian Style BBQ Sauce is deep and flavorful, made with smoked black pepper and soy sauce, in addition to conventional BBQ sauce ingredients like molasses and garlic.

You can use it for everything from marinades to a finishing sauce.

You can make a stir-fry of Mongolian Beef with garlic, button mushrooms, the sauce, and a garnish of sliced scallions. Here’s the recipe.

You can also use the sauce in grilled beef or chicken wraps, and anywhere else you like a sweet-and-tangy sauce. Check out these recipes from Ruchi’s Kitchen.

These Bunny Biscuits are so cute, you can make them anytime you need a smile.

They were sent to us for Easter fun by Elegant Affairs Caterers.

The biscuits are easy to make from refrigerated biscuit dough. Serve them at breakfast/brunch or for a mid-morning or -afternoon coffee or tea break.
 
Ingredients

 
Preparation

1. REMOVE and separate the 8 biscuits. Set aside 6.

2. CUT the remaining 2 biscuits into 6 pieces and shape into the ears. Press onto the round shapes.

3. PRESS the currants for the eyes and nose, and press in two sliced almonds on each side of the nose for whiskers.

4. BAKE according to package instructions. Serve while still warm and hop away happy.

Hopping to a breakfast or coffee break near you (photo courtesy Elegant Affairs Caterers).

[2] Spiralized Beet & Carrot Salad. Here’s the recipe from Fashionable Foods.

[3] Spiralize a bun for burgers and sandwiches. Here’s the recipe from CakeSpy, using spiralized sweet potatoes.

If you only use your spiralizer to make veggie noodles, you’re missing out.

In any of these recipes, you can substitute your vegetable of choice.

Since some of us have the original spiralizer, which only made a spaghetti-like shape, we’ll focus these uses on vegetable “noodles.”
 
 
1. BREAD SUBSTITUTE

You may have seen gimmicky creations like ramen burgers or other “buns” made from compressed spaghetti, and other noodles or shoestring fries compressed in a waffle iron.

The spiralized veggies are bound into a patty with an egg. Take a look at:

 
 
2. CASSEROLES & KUGELS

While the spiralizer was created to turn vegetables into a pasta substitute, spiralizing adds fun to conventional recipes.

 
 
3. GARNISH

Take a look at photo #1. You can spiralize mixed vegetables to top fish, adding color and pizzazz. You can spiralize onions to top burgers.

Or, like daikon radish on a plate of sashimi, add crisp spiralized vegetables to fill out a plate.

We like a blend of three different vegetables. Be sure that at least one of the veggies has some color—beet, carrot, for example.

For a sweet touch, spiralize an apple as a side to breakfast mains.
 
 
4. RICED VEGETABLES

Use hard vegetables, such as beet, butternut squash, carrot or sweet potato.

First spiralize the vegetables, then add them to the food processor and pulse until you have “rice.” Steam it in the microwave.
 
 
5. SALADS & SLAWS

More fun: eating a spiralized salad with chopsticks! Use a fork if you wish.

 
 
6. SHOESTRING FRIES

White potato, sweet potato or butternut squash: Fry ‘em or bake ‘em. Nuff said!