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You are here: Home / Archives for Desserts

Desserts

Adorable and Fun Cake Pops… Make That Pups

November 17, 2011 By Joi Sigers

Somethings in life are too cute for their own good and these Bullseye Cake Pops (more like Bullseye Cake Pups) are a classic example. They’re from the creative mind of Bakerella and would delight kids of all ages… literally all ages because I’m beside myself with delightment. And, yes, I did just make that word up. Can’t imagine someone hadn’t thought of it before now.

Bullseye Cakepops

Instructions: (Click HERE for visual step-by-steps)

1. Bake cake as directed on box for a 9 X 13 cake. Once cooled completely, finely crumble into a large bowl.
2. Mix about 3/4 of a can of frosting into the cake crumbs using a large spoon. You won’t need the rest
3. Roll mixture into 1.25 inch balls and place on a wax paper covered baking sheet.
4. Place cake balls in the freezer for about 15 minutes so they will firm up. After that, you can transfer them to the refrigerator to remain chilled and avoid freezing.
5. When they are firm, form the cake balls into a rounded cone shape.
6. Melt white candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth.
7. Dip the cut side of candy corn pieces into the coating and attach to the cone shaped cake ball for Bullseye’s ears.
8. Return shaped cake balls to the refrigerator to remain chilled for dipping.
9. When chilled again, remove a couple of shaped cake balls from the refrigerator at a time to work with.
10. Dip the tip of a lollipop stick into the melted white candy coating and insert stick into the bottom of Bullseye’s head. Dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with.
11. Remove and allow any excess coating to fall off the pop and back in the bowl.
12. Attach a black-coated sunflower seed in position for the nose before the coating sets. If desired, insert a miniature pink confetti sprinkle in position for a cute little tongue.
13. Place in a Styrofoam block to dry.
14. When dry, draw a bullseye where the left eye should be using a red edible ink pen. You can also pipe it on with red candy coating if desired.
15. Let dry and place miniature black confetti sprinkles in position for the eyes.
16. Use a toothpick to dot white candy coating on the black sprinkles to add sparkle to the eyes.
17. Draw on smiles with a black edible ink pen.
18. Attach Lifesaver collars using leftover melted candy coating.
19. Let dry completely.
20. Wrap in treat bags tied with a ribbon and store them in an airtight container.
21. Enjoy!

Cake Pops Kit by Bakerella

Check out the Cake Pops kit by Bakerella on Target’s Website.

For recipes, Holiday tips, and shopping fun (and I do mean FUN), be sure to check out Target’s A Bullseye’s View. I’m headed back there myself right now for Turkeys, Tabletops, and Thanksgiving. (Say that three times fast!)

 

Filed Under: Cupcakes, Desserts Tagged With: cake pop recipe, cake pops, Desserts

A Gorgeous Cookbook I Know You’ll Love

July 28, 2011 By Joi Sigers

I was recently sent a big, beautiful cookbook to review: Energy Cuisine.  The authors are two chef friends, David Denis and Jani Lehtinen.  This isn’t just any ordinary cookbook, mind you. It’s as though a beautiful coffee table book and an exotic cookbook had a child.

The premise behind the book is as original as it is cool:

Theirs is one of the most satisfying culinary friendships since soup and sandwich, meat and potatoes, or shrimp and grits. CHEF DAVID DENIS comes of age in the South of France, only to discover that everything-including restaurant success-is bigger in Texas. CHEF JANI LEHTINEN grows up in Pori, Finland, only to discover the meaning of life, cooking in Italy. Drawing on the dazzling culinary riches of Le Mistral in Houston and Bucco in Pori, these chef-buddies take us “on the road,” through their quite different kitchens and far beyond: sharing with us the people, places and things that truly make dishes spectacular. Written with veteran author John DeMers and photographer Shannon O’Hara. Journalist, radio host, author and playwright John DeMers ate his way through 136 foreign countries before discovering he could get all the same food right here in Houston. Currently, John hosts the weekly Delicious Mischief food and wine radio show Saturdays on NewsRadio 740 KTRH and on Austin’s Talk 1370, as well as the weekly Sunday show Houston ArtsWeek, covering the Performing, visual and literary arts. He is the author of 40 published books, including Follow the Smoke: 14,783 Miles of Great Texas Barbecue, reflecting the total distance he drove to overeat in 119 different places and his first mystery novel, Marfa Shadows. In the course of working with Chef David and Chef Jani on Energy Cuisine, John traveled further abroad, to Finland, Provence, Shiner, Texas, and everywhere in between.

The photography in Energy Cuisine is too beautiful to even describe. The big, gorgeous pictures just keep coming. The food looks so scrumptious and real you can almost taste it. I swear I looked at the “Burbot Wallenberg with Mashed Potatoes and English Peas” so long I thought my eyes would cross.

Gorgeous!

Recipes in this beautiful book include:

  • Seared Scallops with Foie Gras and Crawfish Reduction
  • Traditional Crepes Suzette
  • Smoked Salmon-New Potato Salad in Fish Egg-Sour Cream Sauce (you should see this beauty!)
  • Vanilla Panna Cotta with Fresh Strawberries
  • Meme’s Ravioli (a recipe from David Denis’ grandmother)
  • La Bomba (beautiful layered sorbet and mousse dessert)
  • Fresh Raspberries with Raspberry Coulis and Rosemary Whipped Cream

There are tons of recipes in this gorgeous cookbook as well as the fascinating story behind each chef/author. I highly, highly recommend Energy Cuisine.

Below is one of the recipes and if you love raspberries and rosemary as much as I do, prepare to drool.  The recipe calls for fresh raspberries and rosemary. The Raspberry Coulis (Coulis is a thick French sauce made from fruit or vegetables) is complimented by a gorgeous rosemary whipped cream.

Fresh Raspberries with Raspberry Coulis and Rosemary Whipped Cream (Page 86)

COULIS:

1/2 cup water
1/2 cup sugar
1/2 sprig fresh rosemary
3 cups fresh raspberries

ROSEMARY WHIPPED CREAM:

2 cups heavy whipping cream
1/2 teaspoon ground rosemary
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

36 fresh raspberries

When raspberries are in season, there’s really nothing better. This mix of fresh berries and a nice coulis is even more interesting when paired with the whipped cream scented with rosemary.

Prepare the coulis by putting water, sugar, and rosemary in a saucepan. Then add the raspberries. Let them cook for 10 minutes over low heat. Remove rosemary. Pour the raspberry mixture into a blender and blend until extremely fine. Pass the blended mixture through a sieve to remove the seeds.

Place the cream and ground rosemary in a saucepan and warm over low heat, being careful to not boil the cream. Remove from heat and let sit for 20 minutes. Place the cream in the refrigerator until completely chilled, at least 30 minutes. Add sugar and vanilla to cream and whisk until fluffy. Do not overbeat; it will turn into butter.

To serve, spoon coulis onto the bottom of a dish. Set 6 raspberries on each dish, topped with whipped cream.

* I’m sure I don’t have to tell you how crazy delicious the picture for this recipe looks!!

Read more about Energy Cuisine and order your copy today. I know it seems early, but this would make extraordinary Christmas gifts for the cooks on your list.

Filed Under: Cookbook Reviews, Desserts, Fruit Recipes Tagged With: Cookbook Reviews, Cookbooks, Desserts, raspberries, raspberry dessert

Blueberry Delight Recipe

July 24, 2011 By Joi Sigers

A Close View of Fresh-Picked Blueberries
A Close View of Fresh-Picked Blueberries
Buy This Allposters.com

Blueberries. I’ve got it BAD for these tart, delicious, crazy healthy little blue guys. That’s why they’re almost always in my grocery cart and figure so prominently in the header above, with other obsessions including chocolate, coffee, avocados, and asparagus… if my picture of cream cheese had cooperated better, it would have been there. Poor baby. Camera shy.

The recipe below calls for Blueberry Pie Filling, which is something else I love to keep on hand. It’s outstanding as a topping for cheesecake, ice cream, chess pie, my fingers…

PIE CRUST
1 stick butter – softened, then creamed
1/2 cup brown sugar
1 cup flour
1-1/2 cups chopped walnuts

FILLING
1 8 oz block Philadelphia Cream Cheese
1-1/2 cup powdered sugar
1 large container whipped topping
1 small container whipped topping
1 can blueberry pie filling

Mix crust ingredients and press into pan. Bake at 300 degrees for 10 minutes. Cool crust completely.

For the filling:
1st layer – Mix cream cheese, powdered sugar, and 3/4 of the large container of whipped topping. Spread over the crust.
2nd layer – Pour the blueberry pie filling over the cream cheese mixture.
3rd layer – Add the remaining whipped topping – the small container and what’s left of the large one.

Heavenly!

Filed Under: Desserts, Pies and Pastries Tagged With: blueberries, cream cheese, dessert recipe, Desserts

Smooth Caramel Latte Milkshake Anyone?

June 20, 2011 By Joi Sigers

Caramel milkshake recipe!

Smooth Caramel Latte Milkshake Recipe

1 cup cold milk
1/3 cup caramel syrup
2 cups coffee ice cream

Directions:
Place all ingredients in blender and blend until smooth and thick. Garnish with whipped topping and caramel syrup.

 

Also See:

  • Fresh Strawberry Milkshake Recipe
  • Chocolate Milkshake Recipe

 

Recipe and photo courtesy of Krups. Watch for a Smooth Caramel Latte Milkshake recipe tomorrow!

Filed Under: Beverages, Desserts Tagged With: Desserts, milkshake recipes, milkshakes

Chocolate Angel Food Cake

April 30, 2011 By Joi Sigers

Calphalon Angel Food Cake Tube Pan

Calphalon Classic Bakeware 10-Inch Round Nonstick Angel Food Cake PanBundt Pans)

Chocolate Angel Food Cake Recipe

1-1/2 cups granulated sugar, divided
3/4 cup sifted cake flour
1/4 cup cocoa
1/4 tsp salt
12 egg whites
1-1/2 tsp cream of tartar
1-1/2 tsp vanilla
Powdered sugar for dusting on top

Preheat oven to 375 degrees.

Sift together: 3/4 cup granulated sugar with flour, cocoa, and salt. Sift once more! Set aside.

Beat egg whites in large bowl at medium speed with electric mixer until foamy. Add cream of tartar and beat at high speed until soft peaks form when you lift the beaters (after turning the mixer off, of course!).

Gradually add remaining 3/4 cup granulated sugar – 2 tablespoons at a time, beating until stiff peaks form when you lift the beaters.

Blend in vanilla.

Sift about 1/4 of the cocoa mixture over the egg white mixture.

Fold cocoa mixture into batter. Repeat with remaining cocoa mixture, then pour into ungreased 10 inch tube pan.

Bake for 35 – 40 minutes, or until cake springs back when lightly touched with finger.

Invert pan and allow to cool completely before removing from pan.

Turn cake onto cake plate. Dust lightly with powdered sugar.

Serving suggestions: Personally, I think a little whipped topping and fresh raspberries is the way to go. Raspberries and chocolate are an unbeatable team and whipped topping just seals the deal. Feel free to pipe icing on the cake if you choose to go that way. It honestly doesn’t need much, though, it’s sensational as-is.

Filed Under: Cake Recipes, Chocolate!, Desserts Tagged With: angel food cake, Cake Recipes, cake recipes, chocolate cake, Desserts

Extra Gorgeous Dessert Tray and Candy Dishes

April 11, 2011 By Joi Sigers

Dessert Tray

The beautiful Grasslands Road Just Desserts 10-3/4-Inch Cupcake 2 Tiered Pedestal Cake Plate, above, is available on Amazon. While it’d make a stunning Mother’s Day present, how gorgeous would it be on your own table?!

I can just see it filled with colorful spring and summer cupcakes and iced cookies.

Product Features

  • Gift box
  • Ceramic with high gloss finish, Hand wash recommended
  • Cupcake top embellishment holds one standard size birthday candle! (candle not included)
  • Fill this fun server with mini or regular size cupcakes for an eye catching centerpiece
  • Perfect centerpiece for any celebration

To take a closer look, click HERE.   Seriously, look at it, this is just gorgeous.

Also from Amazon, just for those of us who bake a great deal and happen to have several rows of sweet teeth: Grasslands Road Just Desserts Cupcake Pedestal Candy Jars Three Styles, Set of 3 (pictured below).

Candy Jars, Dessert Dishes

Product Features

  • Corrugated box, Ceramic/glass
  • One each color sealed canister; robin’s egg blue, light pink, light green
  • Handwash only
  • Messages read: blue jar 9-1/2 by 4-1/2 by 3-3/4-Inch – “Candy’, pink jar 14 by 5 by 5-1/2-Inch – “Goodies” green jar 12-1/2 by 5 /12 by 6-Inch- “Sweets”
  • Wonderful nostalgic addition to any kitchen or bake shop

Again, GORGEOUS.  Again, great Mother’s Day gift.  Again, click HERE for more information!

Filed Under: Introduction Tagged With: Candy, candy dishes, dessert tray, Desserts

Mounds Bar Cake Recipe

February 3, 2011 By Joi Sigers

Melted Chocolate Running from a Whisk
Melted Chocolate Running from a Whisk
Buy This Allposters.com

Today, like every other day, I have chocolate on my mind and… I won’t even lie… on my breath.  I thought I’d share a rich, beautiful recipe with you for Mounds Bar Cake. It doesn’t call for any Mounds Bars but I’m not above crumbling some and covering the frosting with the deliciousness.  Enjoy!

First of all, bake a chocolate cake – use your favorite “scratch” recipe (one of my favorite’s is the one on the back of Hershey’s Cocoa Powder – excellent!) or use a box of cake mix.

While the chocolate cake is baking, mix together:
1 cup sugar
1 cup canned evaporated milk
1 bag coconut
1 bag marshmallows

Mix and cook until marshmallows are melted and the mixture thickens. Spread on the baked chocolate cake while it’s hot.

FROSTING
1 pound bag powdered sugar
1/2 cup plus 2 TBSP softened margarine
1/2 cup plus 3 TBSP boiling water
1 tsp almond extract (or vanilla extract)
1/2 cup cocoa

Mix sugar and cocoa until lump-free. Add extract, water and margarine. Pour over cake and spread. Set in cool place for icing to set.

Filed Under: Cake Recipes, Chocolate! Tagged With: cake recipes, chocolate cake recipes, chocolate desserts, chocolate recipes, Desserts, Recipes

Vanilla Apple Pudding Recipe with Vanilla Whipped Cream

September 21, 2010 By Joi Sigers

Vanilla Apple Pudding Recipe from Nielsen-Massey Vanilla

I’m about 10 minutes away from putting on my yard-working clothes and “getting after it” in the yard. There are weeds to pull, Autumn decorations to put out, and pears and apples to pick. Around this time every year, I look for new ways to enjoy fresh apples and Nielsen-Massey Vanillas is providing me with endless ideas this autumn. Nielsen-Massey is my “go to” brand for vanilla extract and, yes sir/ma’am, it does make a HUGE difference when you use quality vanilla in your recipes.

I love to cook with (and just flat-out eat) apples primarily because they’re delicious – but they’re also uncommonly healthy. The saying, “An apple a day keeps the doctor away” has more legs to stand on than a centipede. For a great article about the MANY health benefits of apples, click the link.

Apple pie, apple cider and applesauce are traditional uses of course, and you can never go wrong with any of them. Below, Nielsen-Massey Vanillas, the vanilla specialists, suggest additional ways to enjoy freshly picked apples in autumn baked creations.

  • Combine Madagascar Bourbon Pure Vanilla Extract, brown sugar and cream cheese for a simple, tasty apple spread.
  • Add a splash of Tahitian Pure Vanilla Extract to applesauce to enhance its fruity taste.
  • Stir Pure Almond Extract into whipped cream or whipped topping to garnish apple cake.
  • Use Madagascar Bourbon Pure Vanilla Bean Paste to glaze pie crusts for apple pies.
  • Vanilla Apple Pudding (recipe below) is an easy at-home recipe that combines crisp apples with quality Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

“Using seasonal ingredients adds an undeniably clean element to any dish,” says Beth Nielsen, ­­chief culinary officer of Nielsen-Massey. “Nielsen-Massey Pure Vanillas ensure that your produce won’t be tainted by artificial ingredients and the fresh flavors will shine through.”

Nielsen-Massey uses a proprietary cold extraction process which gently coaxes the maximum flavor possible from the beans. The result is a sweet, creamy, mellow Pure Vanilla that is an excellent ingredient for general cooking and baking.

{To make the recipe gluten-free, substitute gluten-free all purpose flour for the regular flour.}

Vanilla Apple Pudding

1/2 cup (1 stick) butter, softened
2 cups granulated sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups coarsely chopped cored peeled apples
1 cup chopped walnuts (optional)
1/2 cup firmly packed dark brown sugar

Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with nonstick cooking spray. Cream the butter, granulated sugar and vanilla extract in a mixing bowl using an electric mixer. Add the eggs one at a time, beating after each addition. Beat until the batter is fluffy. Add the flour, baking soda and cinnamon and mix well; the dough will be crumbly.

Add the apples and walnuts and mix just until incorporated. Press over the bottom of the prepared pan. Sprinkle the brown sugar over the top and press into the dough mixture. Bake for 30 to 35 minutes. Serve warm. Garnish with a dollop of Nielsen-Massey’s Signature Whipped Cream.

Serves 15

Gourmet Vanilla Whipped Cream

1 cup heavy whipping cream
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 tablespoons sifted confectioners’ sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until soft peaks form. Add the vanilla bean paste and confectioner’s sugar.

Add a dollop of whipped cream to each serving of the vanilla apple pudding.

Nielsen-Massey Vanilla is an aromatic ingredient that enhances the flavor of the hand-picked apples and uncovers rich fall flavors.

If only I had walnuts on hand, I’d make Vanilla Apple Pudding for our Biggest Loser snacks tonight – I have all the other ingredients.  I’m tempted to try them without the walnuts this time… after all, I’ll be too busy in the yard to run to the store.  Sigh.

About Nielsen-Massey Vanillas:
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.


Filed Under: Christmas Baking, Desserts, Fall Favorites, Fruit Recipes, Oh, Nuts!, Winter Favorites Tagged With: apple recipes, apples, Desserts, Nielsen-Massey Vanilla, pudding

Banana Pudding Parfaits

May 10, 2010 By Joi Sigers

The recipe below is in the June issue of Cosmopolitan.  It sounds so simple and delicious that I knew you’d be as interested in taking it for a test drive as I am.

Banana Pudding Parfaits Dessert Recipe

1/2 cup sugar
1/3 cup all-purpose flour
1/4 tsp salt
2-1/2 cups reduced fat milk
4 large egg yolks, lightly beaten
2 tsp pure vanilla extract
2 bananas, sliced
20 vanilla wafer cookies
Whipped Cream, for garnish

In a medium saucepan over medium heat, combine the sugar, flour, and salt.  Whisk in the milk and stir constantly with a wooden spoon until the mixture comes to a low boil and becomes thick – about 7 minutes.

Reduce the heat to low.

Stir a couple tablespoons of the hot milk mixture into the egg yolks, then stir egg yolks back into the hot milk mixture.  Stir constantly until thickened to the consistency of pudding, about 3 to 4 minutes.

Remove from heat, and stir in the vanilla.  Let cool.

Layer the pudding, cookies, and bananas in 4 to 6 glasses, depending on size.  Chill in the refrigerator until serving time – then garnish with whipped cream.

Sounds outstanding!

Filed Under: Desserts, Fruit Recipes, Quick and Easy Recipes, Spring Recipes, Summertime Favorites Tagged With: banana pudding, banana pudding recipe, dessert recipe, Desserts, Recipes

The American Pie Council’s Winning Pie Recipe: Tom’s Cheery Cherry Berry Pie

May 13, 2009 By Joi Sigers

Tom's Cheery Cherry Pie

CRUST:
1-1/2 cups of flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 cup Crisco shortening

Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp piecrust. Freeze until ready to use.

FILLING:
4-1/2 cups Montmorency tart cherries –frozen
1 cup sugar
1/4 cup cornstarch
1/2 tsp real almond extract
1 tsp fresh squeezed lemon juice
1/2 tsp orange zest
½ cup dried Michigan cherries
1-1/2 cups of frozen blueberries

Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.

CRUMB TOPPING:
1 cup sugar
1 cup all purpose flour
1/4 tsp salt
1 stick butter softened

Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.

Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

Wow! How remarkable does this pie recipe sound? I have a couple of people in my family who aren’t fond of cherries, so you know what that means, right? More for the rest of us! Actually, in all honesty, I think this pie would be just the thing to make them come to their senses and realize that cherries are tart little miracles.

So there.

The amazing cherry pie recipe above is the winning Professional Best of Show recipe from the American Pie Council’s recent National Pie Championship. The national event was held in Celebration, Fl., was covered by the Food Network and the Today Show and featured participants from around the US and even Canada.

The winner was a bakery café owner from DeWitt, Michigan, Linda Hundt. It was a very bittersweet victory, however. Her prize-winning pie, which topped nearly 130 other entries, was named in honor of her brother-in-law who passed away just one week before the competition.

She suspects that she may have had Heavenly pull during the competition, but I wouldn’t count out the beauty of the recipe entirely.

From The American Pie Council:

The owner of the Sweetie-licious Bakery Cafe, a vintage-style bakery in downtown DeWitt, Linda Hundt is known for her 50s-style dresses and aprons, her pearl necklaces and her pearls of “pie wisdom” including her mantra, “Eat Pie and Love Life.” After leaving her career in politics, Hundt started her pie business in 2002, selling pies to high-end restaurants and at farmer’s markets. Coming from a long line of pie bakers, Hundt names her award-winning pies in honor of the family members who have inspired her over the years. In her bakery and on her website, she tells the heartfelt and sometimes humorous stories behind each of her pies. Her brother-in-law Tom earned his pie, the Best of Show-winning “Tom’s Cheery Cherry Cherry Berry Pie,” by being a great supporter of Hundt’s dreams and a friend to everyone he met. Her “Mommy’s Pumpkin Pie” earned its name after a fire swept through Hundt’s mother’s home just before the holidays. Having to cook Christmas dinner at her daughter’s house in an unfamiliar oven, the normally wonderful cook burned the entire meal, except for the pumpkin pie. That fool-proof recipe earned the name “Mommy’s Pumpkin Pie.”

The APC/Crisco National Pie Championships were held April 24-26, 2009 at the Ramada Orlando Celebration Resort and Convention Center in Celebration, Fla., in conjunction with the Great American Pie Festival. At the annual event, bakers of all skill levels, all ages, and all degrees of training, from all over the United States and Canada, compete in a bake-off to determine North America’s best Professional, Amateur and Commercial bakers as well as budding Junior Chefs.

As the winner of the Professional Division of the APC/Crisco National Pie Championships, Hundt took home the prestigious Best of Show title as well as $5,000, a Crisco gift basket and a new Sears Kenmore range. Professional bakers entered pies in eight categories: Apple, Citrus, Crisco Classic Chocolate, Crisco Classic Cherry, Fruit/Berry, Cream, Nut and Open. The Best of Show winner was chosen from among the eight first place winners.

“This was an amazing year at the National Pie Championships with more bakers and more pie entries than ever before,” said Linda Hoskins, APC’s Executive Director. “In these lean times, people are getting back to basics and looking for economical home-based meals and activities. Fortunately, making and eating pie fits both desires perfectly.”

This year, the competition attracted 138 bakers who baked 465 pies in the Commercial division, 130 pies in the Professional division and 266 pies in the Amateur division. Talented pie makers came from 28 states, from as far away as Washington, California and parts of Canada.

The event drew more than 170 judges, including Kim Montello, Johnson and Wales University, Jim Whaples, Florida Restaurant & Lodging Association and professional chefs such as Robert Paulk, Certified Master Baker and David Ramirez, Executive Pastry Chef at Rosen Shingle Creek in Orlando and 2009 captain of Team USA in the Coupe du Monde (World Pastry Cup), as well as many food writers and editors. Judges also included everyday pie lovers who were selected through an application process. Talented pie makers came from 28 states, from as far away as Washington, California and parts of Canada.

A complete list of winners is available at www.piecouncil.org.

Crisco is a registered trademark of The J. M. Smucker Company. For more information, visit www.crisco.com.

The American Pie Council offers individual membership for amateurs as well as professionals and commercial bakers. Pie lovers receive multiple benefits including the “Pie Times” e-newsletter, membership directory and member-only online “pie talk” access for idea exchange, pie recipes, coupons and discounted entry into the annual APC/Crisco National Pie Championships.

The American Pie Council is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie.

For more details, to become a member of the APC or to register for the National Pie Championships, visit www.piecouncil.org

Filed Under: Pies and Pastries Tagged With: Cherry pie, Cherry pie recipe, dessert recipes, Desserts, pie recipes

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Welcome to the Get Cooking Food Blog

My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

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The T-Fal Cookware Set (Amazon link), above, is available in several gorgeous colors.

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