Heshey Kiss "Cutie Pies" and Cherry Pie Poppers

Hershey Kiss "Cutie Pies"

This past week I had quite a few requests to bake for different events.  Since I had actual orders to fill (and they were all items I had baked before so I didn't photograph them), I didn't have a lot of spare time to try new recipes.  On Friday, however, I had a few hours to experiment while waiting for a cake to cool.  Again, not a lot of time available, so it had to be something quick and easy.

I recalled a recipe for Hershey Kiss mini-pies I happened upon awhile ago, which fit the bill.  All that's needed is rolled out pie crust dough (either pre-made or homemade), Hershey Kisses, an egg wash (egg white whisked with a bit of water added), sugar, and some melted chocolate (if desired).  What could be simpler?

I began by unrolling out one of the pie crusts (take the dough out of the refrigerator ahead of time so it's room temperature) onto a floured surface.  Next, I unwrapped some Hershey Kisses and placed them on the dough.  I used a set of graduated circle cookie cutters, but you can just as easily use a knife to cut a circle around the Kiss.

Be sure the circle is large enough to wrap around the Kiss.  At first I cut out a circle that was a bit too small, making it difficult to wrap the dough around the top of the Kiss.  As I continued, I  cut out the circles using the next cutter size up.

To fold the dough over the Kiss bring the top and bottom part of the circle together over the top of the Kiss and seal it by pressing the dough together.  Then, do the same with the sides of the dough folded over the Kiss and sealed tightly.

After you have used up all of the pie crust dough (I re-rolled the scraps and continued making pie crust circles).  Brush some egg wash over the crust and sprinkle with granulated sugar, if desired.  Bake at 350 degrees for 18 minutes.

You can sprinkle confectioners sugar on top for some extra sweetness.  I did not, and after tasting one right out of the oven, I was not impressed.  The Kiss did not melt into gooey chocolate and, in my opinion, there was too much crust.  They weren't terrible, just not quite my taste.  Perhaps with some sugar added to the crust I would have preferred them.

I believed some improvement could be made, however, so I decided to melt a few chocolate wafers and drizzle the chocolate over the mini pies.  I was much happier with them!  Again, they are not overly sweet and chocolatey, but in some instances they can be the perfect thing to serve, such as an afternoon snack with coffee or tea.

I just love the Hershey Kiss shape in the middle when you bite into it.  So cute!!

UPDATE:  I changed my mind.  I tried one today with some tea and I actually loved it!!

Cherry Pie Poppers

I found myself with little more time and one more pie crust to use.  I didn't want to make any more Hershey Kiss mini-pies and I had a can of cherry pastry filling (which, looked essentially to be cherry pie filling with the cherries cut up into bits) in my pantry, so I decided to give cherry pie poppers a try.

I used two different sizes of circle cutters to make the pie crust dough circles - a larger one for the pie shell, and a smaller one to top the pie popper.  As with the Hershey Kiss pie, you can also use a knife to cut circles out.  Continue rolling out and cutting the dough scraps until you've used it all.  With one circle of pie crust I was able to make 12 pie poppers (using a mini-muffin baking pan).

I lined the mini-muffin pan with the crust circles and then spooned the pastry filling into them.

Next, I took the smaller circle of dough to cover the shell and filling.  Pinch the dough together to close the seam between the shell and the cover, just as you would with a full sized pie.

After each pie popper is covered and pinched together, use a knife to slash a line through the top of the pie popper crust:

Brush each pie popper with egg wash:

And bake for 19-20 minutes (or until golden brown) at 350 degrees.

Oh, they looked and SMELLED so delicious!!  I couldn't wait to try one, and they did not disappoint.  Another thing I love about these poppers is the portion control.  For me, two were quite satisfying, rather than eating an entire slice of pie.  This is good for those of us who are self-control challenged.

Obviously, I could use some work on pinching together seams, since these split.  Then again, I like the bit of color peaking through.  If I were wrapping these in treat bags the overflow would be a problem.  I suppose it will be a case-by-case decision!   Overall, I am very happy with them and can't wait for an opportunity to bake them again.

Some improvements for the next time:  I will add more filling to the pie crust shells.  This was my first time making these and I wasn't following a recipe or instructions, just kind of winging it.  I didn't know how much filling a pie popper would hold.  I could have used more.  Also, I think the placing of a bit of butter under the top crust (as I do with full sized cherry pies) will achieve a nice, buttery crust taste.  Lastly, in the future I will not be using canned cherry filling.  I much prefer my homemade sour cherry pie filling and will make that instead.

As for using pre-made pie crust, well, I am intimidated by making it from scratch.  I have been using pre-made pie crusts and that has worked out fine.  Since I've started to experiment with baking processes more, I think it's time to give pie crust a try.  My friend Karla promises me a tutorial, since she is known to be "pie crust Queen."  We'll see how that goes!

I'm excited to make these pie poppers in additional flavors, such as blueberry, pumpkin, chocolate, etc.  I'm so happy pie season is here!!!  Are you?

I have shared this recipe with:

Ice Cream Cones That Won't Melt In Your Hands!

I had some leftover cake pop mixture left over from last week and wanted to find something to do with it.  Of course,  I turned to Bakerella and found these amazing ice cream cone cake truffles.  I could not wait to give them a try myself!  Certainly they did not turn out nearly as perfect, but, as the title clearly states, I am a beginner and proud of my first attempt!

To start, you need some cake truffle mixture.  Click here for instructions to assemble it.  Next, find a box top  or something similar for a makeshift cone holder.  I used a candy box.  Taking a knife, I cut "X" shapes to set the cones into after dipping so the chocolate could set.

It is best to prepare this before assembling the cones so you are not stuck when you begin dipping.  Now, roll the cake mixture into balls and press into the cones.  Be somewhat firm so the balls will not fall out while dipping them into the chocolate.  Place them in the refrigerator for an hour or in the freezer for 10 minutes or so.

A few minutes before your pops have chilled and are ready to be dipped, begin melting the chocolate.  I used Wilton melting chocolate, which can be purchased at craft stores.  I heated them in the microwave for 30 second intervals on power level 2.  Repeat until the chocolate is completely melted and smooth.

Next, the dipping.  Coat the cake with chocolate and don't worry about imperfections, a bit of a rough texture creates more of an ice cream scoop effect and the drips look completely natural for ice cream.

I had to dip the white chocolate cones twice, because the chocolate cake showed through the coating.  I also made some pink ice cream cones, but I didn't like those as much.

Once the "ice cream" coating dried completely, I melted a small amount of chocolate to make "hot fudge" for the cones.  I melted a bit of red to make the cherries.  You can embellish the cones with sprinkles or jimmies, anything that suits you!

This is a more forgiving process than actual cake pops, since drips and drops actually work in the design, so you might want to give them try!

Summer may be over, but these ice cream cones will be a great treat all year 'round!  Enjoy.

These Little Piggies Did Not Come From The Market - They're Homemade!

Last week I was excited to fill an order for piglet cookies and cupcakes.  My friend is attending a wedding this weekend, which is taking place on a farm.  The guests were asked to bring a treat for a potluck dessert buffet and my friend wanted to bring something to do with the farm theme.  She settled on pigs and I was delighted.  I love working with pink!

Next week I will post step-by-step instructions on baking, icing, and packaging iced cookies.  For this particular order, however, I was concentrating on the work rather than trying to photograph each part of the process.  Here is a quick run through in the meantime of my upcoming sugar cookie post.

After browsing online for decoration inspiration, I had ideas of adding hooves and a curly tail.  In the end, however, I settled on a minimalist pig  - simple icing and a sugar candy edible eye.  I began by outlining the cookie with thick pink icing made with sugar and sifted confectioners sugar:

Next, I filled the pig in with some thinned icing (I added a very small amount of water to the thick icing mixture) that flowed more easily.  I used a toothpick to nudge the icing to toward the edges until the outline was completely filled:

 Then, viola, a happy, pink piglet!

How cute are they?!  Adorable.  I left them to dry overnight before packaging them.  It's important the icing is completely set or it will smoosh and ruin your hard work!

To make the cupcakes I found this adorable version of a piglet and followed it pretty closely.  Begin by cutting large marshmallows in half (I used scissors).  Place the sticky side down onto the cupcake to create a snout.  Use edible eyes (I purchased some a Micheal's Crafts) to place above the snout.  Now things are coming together!  I piped the sugar cookie icing on to the marshmallow snout to tie together the colors of  the cupcakes and cookies.  Here are some cupcakes frosted in pink-dyed vanilla buttercream with their edible eyes and marshmallow snouts:

To add the ears, cut strawberry wafer cookies in diagonals and place them above the eyes:

I just love them!! And my friend who ordered them was very pleased, as well.   I hope they made it safely to the farm wedding for everyone to enjoy.  They were sent off dressed in their finest:

Congratulations to Tatiana and Graham on their wedding day!  I hope it was spectacular.  :)

Chocolate Covered Cherry Cake Pops

This week has been busy, busy, BUSY! I'm still trying to set up a workable schedule for myself with baking, household chores/errands and the gym. My trainer has ramped up my workouts, which has left me with less energy than usual the last few days. I have never been a regular coffee drinker, but now I'm considering starting the day with some caffeine. Hopefully, it won't come to that and I can push through!

My next post will feature some "Piggy" creations - cupcakes and cookies. They are not quite done yet, so in the meantime I thought I would share another cake pop flavor combination - chocolate covered cherry cake. I was hoping it would turn out as tasty as I imagined, and they did!  When I tried one it was so similar to eating a candy chocolate covered cherry, which is one of my favorite treats.  Yum!

You will need Cherry Chip cake mix, Cherry Frosting, and melted dark chocolate.  I used a box cake because the Queen of cake pops, Bakerella, said it's okay.  And she is CRAZY creative and penned an incredible book, which inspired me to start making them.  If she's said it's alright, that's good enough for me!  Instead of the Wilton chocolate I usually use I tried the Merckens brand and the difference was amazing. Merckens not only tasted better, the melted consistency was also much smoother for dipping and set with such a lovely sheen to it. The colors are much more vibrant, as well. I'm going to use it exclusively now.  

Click here for the instructions on assembling the cake pops.  Make sure to leave yourself a few hours for this project. They are time consuming and can be frustrating, but the results make me feel satisfied every time.  And, people love them!  I sent the chocolate covered cherry pops to work with my husband and they were a huge hit!  The birthday girl loved them.  Nothing makes me happier.  :)

Chocolate Covered Oreo Cookies

As I mentioned in my previous chocolate molding post, I also bought a chocolate mold specifically for covering Oreo cookies (the molds will be labeled as such, so you can be sure they will be deep enough to cover the Oreos completely).  Once again, I will say I need to do a bit more research regarding melting and molding chocolate.  This mold, like the dice mold I used prior, had a raised design surface.

I wanted to paint an outline of the glass with white and then "fill" the glass with pink to mimic a cosmopolitan.  Had I chosen a simple design and used only one color of chocolate to start, I believe I would have been more successful.  The extra step of staging colors and/or painting part of the mold is a whole other ballgame.  It requires a steady hand and precision, which, I must admit, I lack.  Here is an example of my difficulty with staying in the lines:

Perhaps if I had painting experience or had any artistic ability this would have come more naturally to me.  Maybe, but I am going to go with the-chocolate-was-too-thick excuse (actually it was!).  My next idea was to color the martini glass in all pink.  This was easier, but not without error.  I used a toothpick to trim the glass edges and hoped for the best.  They turned out better:

Finally, after the chocolate has set and you ease them out of the mold and it's finally time to take a bite, it's all worth the effort!:

You can never go wrong with an Oreo cookie and smothering them in chocolate seems like the right thing to do.  :)  I recommend trying this, they would make a great snack, dessert, or party favors.  You can put them on sticks and make chocolate covered Oreo lollipops (just make sure to use Double Stuff Oreos in place of the regular cookies).  Happy Molding!!