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Bites from other Blogs

  • The Tart Cranberry Cherry Pie that Pass the Sushi whipped up sounds like it would be a great addition to any Thanksgiving table. The pie features a filling of tart red cherries and fresh cranberries, accented with some orange and ginger. Those flavors make a winning combination in any form, but work especially well when served up in a buttery pie crust with a scoop of vanilla ice cream on the side.
  • At first glance, the Carrot and Honey Pie from Nothing But Delicious might look a bit like pumpkin pie, but delivers a very different flavor profile. Carrots are the featured ingredient in this pie – and why not, since they’re already a staple ingredient in carrot cake! The pie is made with carrots that are cooked until tender and then pureed, much the same way that pumpkin or sweet potato would be prepared for a pie. The puree is added to a mixture of eggs, brown sugar, yogurt, honey and spices before being baked into a smooth, custardy pie that any pumpkin pie fan would appreciate.
  • Laura’s Sweet Spot‘s Pecan Tassies are a great treat to bake when you want pie, but don’t want a whole pie. The tassies are little, tiny pecan pies that are baked in mini muffin tins. Instead of using a traditional pastry crust, they use a cream cheese dough that is very easy to work with and to fit to the baking pans. The filling is just like that of pecan pie – rich, sweet and packed with nuts. The finished pies are small enough to deliver two delicious bites of pie and leave you with room to go back for seconds!
  • If you find that you tend to be more of a cookie person than a pie person, then the Chocolate Chip Cookie Pie that Canella Vita recently baked is just the pie for you. The pie is described as being like “the best chocolate chip cookie in the world on steroids.” It is buttery, chewy and packed with just the right amount of chocolate chips. It’s definitely indulgent, but then again it never hurts to indulge in at least one cookie now and then.
  • A twist on pumpkin pie comes from Buttercream and Chantilly Factory‘s Pumpkin Pie Macarons with Pumpkin White Chocolate Ganache. These macarons start out with a classic almond macaron shell that is spiced with cinnamon, ginger, cloves, nutmeg and allspice. This same spice blend goes into the white chocolate ganache filling, along with pumpkin puree to really capture the flavor and ingredients of a traditional pumpkin pie. It’s not your usual pumpkin pie format, but you get the essence of the pie in an exceptionally elegant format with a batch of these macarons.

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1 Comment
  • Dianna
    November 7, 2012

    The link for the Pumpkin Pie Macarons isn’t working! I really would like to make these as they combine two of my most favorite things!

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