April 2012 – Frosted Bakery

Well, how was everyone’s Easter feast? I hope delicious. I made an apple pie, homemade whip cream, chocolate covered pretzels, and some special cake pops. But guess who didn’t take pictures of everything??? Yup. Again. Uh! I get so mad at myself sometimes! I apologize–I’m really trying to take pictures of everything and remember to!!!!

So after I came out of my post-Easter food coma and subsequent detoxing…. I made some suuuuuuuuuper cute cake pops. Take a look!

How flippin cute are these?????

I made them twice, some with chocolate peanut butter fudge inside, and the others with chocolate chip cookie dough.

They were so cute!!! Here are some more pictures:

I stored them in the “extra” little fridge=(beer/beverage fridge)

If you haven’t made cake pops, or haven’t made them yet you need to check out my how-to post here!

UP NEXT: trying out new flavors for a major pie order! (and prob more cake pops. maybe some cookies. and GF!!!)

People, there a lot of new fads out there in the baking world. Many of them are on a stick.

Cake pops—-check out mine!

Brownie pops.

Cookie pops.

Well, how does a PIE POP sound????????

oh yea baby. this is happening.

Guess what? They are SOOOO easy! They just take a little time.

This is what you need:

2 pie crusts (I’ll admit that I did NOT make my own and just bought pillsbury–hey–I’m making cupcakes from scratch this weekend–I’m good for it!
filling: I used a can of cherry pie filling. Again–this was the execution test—not the actual from scratch usual thing that I do! But you can make your own filling if you want like for apple, blueberry, even peach would be good.
candy making sticks—these are the little white paper sticks that are often used for cake pops and candy making.
mini cupcake/muffin pans–this is how the magic happens
lil egg wash–eggs whisked with a lil bit of water
pastry brush
baking sheets
wax paper
sugar

Ok here’s the how to:

1. Roll out the dough and cut circles out of the dough–my cutter was like 3 in across??? But if you don’t have a cutter, you can use a cup or a can–works fine!

2. Press the circles into the muffin tin holes. Be gentle! You don’t want to poke your fingers through the soft dough. Don’t push the circle all the way into the pan hole–leave a little bit around the edge on the top of the pan so that you can press the other circle onto the bottom crust. Remember–you need 2 circles for every pie pop–don’t press all of the cutout circles into the pan because then you won’t have tops!

3. Put the other circles onto a wax paper lined baking sheet and put into the fridge. Put the muffin pans in the fridge too–refrigerate for about 20 minutes–so that they set.

Ok! Now you’re ready to assemble!

4. Preheat the oven to 375 F. Pull out both sets of crust circles. Place a small amount of filling into each muffin circle. I put about 1 tsp in each–but then after they baked it was like hello?? where’s the filling????So–put like a Tablespoon-just be careful that it’s not too much, otherwise it will be hard to seal the pie pop.

5. I assembled one pie pop at a time: stick a stick (lol) into the pop–make sure there is a good amount of stick inside the actual pie.

Good Good, very nice. Now put a little bit of egg wash around the edges of the crust and press another crust circle onto top. Press down on the crust edges to seal.

Now go around with a fork and make a decorative edge, while sealing the pie crusts together.

With a toothpick, make about 4-5 little pokes in each pie pop. Brush with egg wash and sprinkle with sugar.

Put into the oven and bake for like 2o minutes! I wish I would’ve taken a picture of them in the oven because all the sticks were pointing in different directions so it was like puzzle to get them in there good. Let them cool for 5-10 minutes in the pan and then gently remove from the pan. You can run a knife around the edge of the pie if they’re stickin!