How To Decorate For Pie Dessert Bar

Pie Bar Setup

Getting bored with tiered cakes and cupcake displays as the go-to sweets for major events and weddings? We have a solution for you. This is not to say that we don’t appreciate a fine cake or cupcake, or that we don’t appreciate a reference to tradition. The best baked goods are those that are light and fluffy, with silky icing and creamy ganache, and they are even better when they are topped with a creative garnish. But, every now and then, we enjoy something a bit different, especially when it comes to a more rustic, vintage, or comfy, domestic vibe—and what could be better for that than warm, flaky pies?

The season-appropriate contents for pies range from rhubarb in the spring to figs in the winter, and may be created to meet any occasion.

Pies may also suit visitors who have dietary limitations like as gluten-free or vegan diets, as we discovered when doing our most recent cookbook review (stay tuned for our next piece!

Additionally, by including additional pastries and fruit bowls, you may make a few pies last longer for bigger gatherings without compromising flavor or a visually appealing dessert presentation.

For our autumn-inspired wedding pie bar, we used pie plates, dessert plates, and cake stands to showcase our desserts on an antique hutch, which served as a centerpiece.

We also had turnovers, caramel apples, and fresh apples on the table for guests to enjoy.

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How to Make a Simple Pie Dessert Bar

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How to Make a Pie Dessert Bar!

Take a conventional pie and transform it into a sampling meal that is easy to serve. Your guests will appreciate having several delectable, portioned pie alternatives available at your next gathering so they may try more than one type of pie without feeling stuffed! In a typical year, how many Christmas events does your family host or attend is a good question. Already, our schedule is jam-packed with dinners and parties that we can’t wait to attend over the months of November and December. We host a considerable number of those get-togethers, and Bob and I always have a good time coming up with culinary ideas.

  1. We bring back old favorites while also introducing a few of new ones.
  2. We enjoy being innovative and trying out new ideas.
  3. Due to the fact that everyone is generally filled from dinner, it is difficult to arrange a dessert that everyone will enjoy.
  4. What is our favorite dessert?
  5. PIE, you’re quite correct.
  6. At the supermarket, we were able to discover a variety of various frozen pies to choose from.
  7. The Southern Pecan just has to be defrosted before serving; the other two desserts must be made in advance of dessert time, though.
  8. As we strolled through the grocery store aisles, the ideas for our pie bar began to take shape.

We knew we needed something that looked exciting, welcoming, tasty, and easy to make. But what exactly did we want? We purchased some cute tiny blackboard signs to designate our pie selections, as well as some sampling-sized clear glasses to use as sampling cups.

The Pie Bar Starts Taking Shape!

Here is a list of all of the materials we had to deal with: See how we put up this amazingly delicious, tremendously welcoming, really REALLY SUPER CUTE pie dessert bar in the photos below! Every cup was filled with a different type of pie, basically. With a circle cutter, we created two circles of pie for each cup in which we served the Southern Pecan Pie. There is a pastry crust on the Razzleberry Pie, and once again, the circular cutter came in helpful. We begin by cutting the crust into round shapes and setting them aside.

  • A circle of crust was placed on top of each cup as a finishing touch.
  • We scraped off as much of the crumb topping as we could from this pie and saved it away for later use.
  • I have to admit, the ultimate result was just mouthwateringly amazing!
  • I wish you and your family the happiest of holidays and a prosperous New Year.
  • Describe your must-have pie flavors for holiday entertaining in the comments section below.
  • You might also be interested in these other posts.

HOLIDAY PARTY INSPO: HOW TO SET UP A DESSERT BAR

Throwing Christmas parties is something I simply like doing. One of my favorite ways to celebrate the holidays is by putting up a dessert buffet instead of the traditional get-together. This week, I’m going to share all of my Christmas party tips, methods, and ideas with you guys, as well as demonstrate how to put up a dessert bar! The opportunity to cooperate with Sara Lee Desserts and provide our bar area with delicious goodies was a dream come true for me! Sara Lee Desserts is a mainstay in our household.

Additionally, in addition to their well-known pies, they create cheesecakes, pound cakes, cakes, and other sweet breakfast foods.

Dessert bars are a fantastic idea for a holiday party, but they are also a fun alternative for other types of gatherings such as birthday parties, movie nights, wedding showers, and baby showers.

What You need:

Making a decision on which sweets to purchase is the most difficult aspect! There are a plethora of mouth-watering selections to choose from. I went with the following:

  • The following desserts are available: Pecan Coffee Cake, All Butter Pound Cake, New York Style Chocolate Peppermint Cheesecake, New York Style Pumpkin Spice Cheesecake, Apple Pie, and Pumpkin Pie.

The ideal strategy to choose an assortment is to first choose the “place” where you’ll be serving desserts and then take a count of the number of people who will be attending your event.

From there, choose a variety of tastes and kinds so that everyone will be able to discover something they enjoy.

Along with the cheesecake, I picked up single-serving slices of cheesecake and placed them in little margarita glasses. You may use any cups you choose, but margarita or martini glasses provide a particularly nice presentation for this dish. After that, your visitors may customize their sandwiches by adding toppings and eating them while socializing! Here are a few interesting ideas for toppings:

  • Miniature Marshmallows are topped with crushed cookies, crushed Graham Crackers, and chocolate sauce or caramel sauce. Nuts and peanut butter candies are layered on top of the whipped cream and sprinkles.

How to Set up Your Dessert Bar

I enjoy setting up themed buffets in our bar area, which we have available. However, you may utilize any countertop space, kitchen island, coffee table, or portable table as a substitute for the table. You’ll want a selection of dishes, platters, and cake stands for your event. I enjoy experimenting with different heights of stands and discovering pieces that are made of a variety of materials. Cutting boards may also be used to provide texture, which I find appealing. The three-tiered cake stand that I have is ideal for displaying a variety of desserts and toppers on.

  1. I utilized a plaid table runner, some glittering branches, pine tree sprigs, small LED trees, and a few decorations to fill in the spaces between the other elements of the tablescape.
  2. Some of them must be cooked, while others must be thawed before being served.
  3. You may also place some refreshments on the table.
  4. Alternatively, wine and spiked cider!
  5. Sara Lee Desserts make it even easier by eliminating the need to bother about mixing anything, dealing with complex ingredients, or washing a slew of dishes.
  6. Despite this, they still look and taste fantastic while acting as a fun and unique party centerpiece.

Pie Dessert Table Decoration Ideas

It is not necessary to have a large money in order to produce an amazingly gorgeous dessert table! All of the decorations cost less than $30 in total. YAY!

Pie Table Decoration Ideas

Of course, we’re all grateful for the delicious pie! So use this custom frame insert (6/4 in) to let everyone know. Free Printables may be obtained by clicking here. If you’re serving pies cooked by multiple folks, our Thankful for Pie Tag will come in handy! They are three-quarters of an inch. In general, you may print printables on any type of paper, but I recommend using card stock for the best results. Free PrintableSupplies can be downloaded here: Instructions:

  1. Place the letters on the burlap flaps that have already been cut
  2. Place burlap flags on top of the rope to finish the look. Clothespins are used to secure each flag. Hang it on a wall or mantel after tying the ends together

Of course, you’ll also need pies!

  • Easy Eggless Pecan Pie
  • Easy Eggless Pumpkin Pie
  • Easy Eggless Sweet Potato Pie
  • No-Bake Eggless Chocolate Cream Pie
  • Easy Eggless Pecan Pie
  • More recipes may be found here.

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Packages for Goldie’s Goodies Bakery’s Dessert Bars Sweet Package: This is the ideal package to accompany one of our bespoke cakes! 2 pieces are allowed per person. There are three dessert selections to pick from, each costing $6 per person. Sweeter Package: This package is fantastic on its own, but it is much better when combined with a bespoke cake centerpiece! 4 pieces per person are recommended. There are four dessert selections to pick from, each costing $8 per person. A dessert experience like no other!

  1. 6 pieces per person are recommended.
  2. Tempting desserts: We’ve divided our desserts into major culinary groups to make it easier for you to put together the perfect feast, but feel free to mix & match!
  3. Tiramisu-shooting enthusiasts Biscotti Mini chocolate espresso cakes are a sweet treat.
  4. Bites of ricotta cheesecake from Italy Panna cotta is a type of dessert.
  5. Mini cupcakes in the shape of hummingbirds Mini key lime pies are a fun and easy dessert to make.
  6. Fudge with butter pecans Pralines made with pecans Heaven cake is a classic flavor.
  7. Blondie squares are a kind of cookie.
  8. Macaroons made with coconut Cake Truffles/Cake Pops are a type of dessert that is made from cake.
  9. Financiers Chocolate mousse shooters are a delicious dessert.
  10. Mexican hot chocolate brownie bites are a delicious treat.

Apple Pie Bars

Now that Halloween has passed, it is officially the start of my favorite time of the year! Ryan and I make an effort every holiday season to persuade him that we should start decorating for Christmas a bit earlier than we did the year before. If you follow me on social media, you are aware that everything and everything related to Christmas brings me great joy. The movies, the baked goodies, and, most importantly, a house decked out in holiday decor. I, on the other hand, could never pass up the Thanksgiving dinner!

  • This dish is grain-free, dairy-free, and sugar-free, as it does not include any refined sugar.
  • A rich shortbread crust surrounds a gooey apple center that’s topped with a crunchy apple and cinnamon crumb topping, which is a nice touch.
  • This recipe is intended to have all of your favorite flavors of a conventional apple pie, but it is made in a less time-consuming bar form.
  • Your favorite cookie dough would also be a good choice for a crust.
  • The filling: The filling for this dish is comparable to typical apple pie filling in flavor and texture.
  • I enjoy using a combination of granny smith apples and honey crisp for this recipe.
  • It’s straightforward, yet it’s jam-packed with apple flavor.
  • I drizzled a dab of my honey-based caramel sauce from page 290 of my first cookbook, Against all Grain, on top of this already delectable delicacy to enhance it even more.
  • I hope you enjoy this recipe, and do let me know if you try it out yourself.

My favorite dishes from the Thanksgiving and Christmas chapters are some of my favorites from the whole book! As well as festive sweets, you may find numerous of them on my site under the desserts area! This recipe is available for purchase! Print

  • 1 hour 5 minutes total time (preparation, cooking, and serving)
  • 12 serves (1 x) total time (preparation, cooking, and serving). Category:Dessert
  • Cuisine:American
  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 10 x 10 baking dish by lining the bottom with parchment paper. Press the crust into the bottom of the pan and up the edges, a little bit more than halfway. Bake for 8 to 10 minutes at 350 degrees. Apples should be peeled, cored, and finely sliced. Combine the maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and allspice in a large mixing bowl. Place the filling on top of the crust and bake for another 25 to 30 minutes, or until the mixture is bubbling. In a large mixing bowl, combine the baked apple chips, maple sugar, arrowroot powder, and coconut flour. Crush the ingredients using a pastry cutter. Cut in the butter until it is smooth. Bake for another 12 minutes, or until the apples are bubbling on the edges and golden brown on top, after adding the crisp topping to the baking dish. If desired, drizzle with caramel before cutting and serving. The bars may be kept in the refrigerator for up to 2 weeks if they are firmly wrapped.
See also:  Why Is Pumpkin Pie Your Favorite Dessert

KEYWORDS:apple pie, fall, thanksgiving, Danielle Walker, against all grains, paleo, gluten-free, grain-free, clean eating, healthy food for kids, Danielle Walker

Key Lime Bars Recipe

This is something I made today, and it worked out perfectly. The only changes I made were a teeny-tiny pinch of sugar in the filling and making the whipped cream using heavy cream and confectioners sugar instead of heavy cream and powdered sugar. I don’t find these to be very sour, and the crust has a wonderful crunch to it. Member of the Martha Stewart Club I was eager to attempt this recipe because I adore key lime pie and this dish looked delicious. I was left feeling a little underwhelmed.

  1. Surprisingly, my version turned out to be a little too sweet.
  2. In addition, the crust was very sugary and became mushy.
  3. This is one that I am not interested in attempting again.
  4. My favorite vacation place is the Florida Keys, and these bars transport me straight back there!
  5. Simply follow the recipe directions, including the addition of whipped cream on top, and they will be delicious!
  6. Advertisement Member of the Martha Stewart Club I figured that everyone who complained about this being too sour simply didn’t appreciate citrus in general, and that because I prefer a nice pucker, I would still enjoy this dish.
  7. A little dusting of powdered sugar on top helps a bit, but not much.

The crispness of the graham cracker crust contrasts beautifully with the tartness of the lime filling.

Even though the final product is quite tart, I cut it into small pieces and these little powerhouses of flavor are just the ideal size.

Member of the Martha Stewart Club When I made this, I realized that 2/3 cup of juice was much too much.

Advertisement Member of the Martha Stewart Club Martha Stewart is the first person I look to when I need a recipe, so I prepared this one today because she is such a dependable source.

Even for myself and my buddies, it was a little too acidic.

While looking for other key lime bar recipes, I discovered that many of them asked for roughly half the juice, so I’m not sure if it was an error on my part.

Member of the Martha Stewart Club We are eternally grateful to You, Jesus, for blessing us with The Beautiful and Georges.

Anita Pelaez” and her Key Lime Pies made from scratch according to her original recipe.

There is no one who does it better than Anita.

Anita’s Key Lime Pie Factory and Grill, located near the Biltmore Estate in Asheville, North Carolina, is a blessing from the Lord.

Ahmen.

It’s very excellent.

Patrick’s Day this weekend!

It’s even better than the one I’d been using for a pie up until this point.

After tasting it, I decided it didn’t compare to the one I’m preparing in the Midwest.

Member of the Martha Stewart Club The key lime pie recipe is one that I have cooked for three separate gatherings this summer: twice with freshly squeezed key lime juice and once with bottled key lime juice.

They didn’t even make it out of the kitchen during one of the parties!

If you like your whipped cream to be a little sweeter, you may add confectioners sugar to it.

Member of the Martha Stewart Club In response to anon414.

It has a very creamy and sweet flavor.

Is it possible that you used evaporated milk instead?

Member of the Martha Stewart Club This dish is very delicious!

I can’t believe my market really stocked key limes, and the cashier advised using a garlic press to squeeze the juice out of them.

Member of the Martha Stewart Club I was quite disappointed with this recipe, despite the fact that I followed it to the letter.

A LOT of sugar or any form of sweetener would have been beneficial in this recipe because the filling was far too acidic.

What a waste of time!

Perfectly light and airy!

Just before serving, I toasted a little amount of coconut and sprinkled it over top.

Don’t forget to refrigerate over night!

I’ve been unable to locate a Joe’s Closet in Virginia.

They should be rolled.

Also, if “rolling” them doesn’t produce any juice, a few seconds on “low” in the Micro should provide more juice.

Member of the Martha Stewart Club In this recipe, I substitute passion fruit (also known as lilikoi in Hawaii) juice for the lime juice, and it’s utterly wicked (and delicious).

A remarkable transformation has occurred!

We’ll have to wait and see how things turn out.

There is a distinct difference between a key lime and a standard lime, and bottled lime juice is the next best thing to fresh lime juice.

Member of the Martha Stewart Club Super simple to prepare, although it appears to be complex and quite tasty.

They were quite impressed.

Member of the Martha Stewart Club Making these was a cinch, and they turned out beautifully.

Hand whipping would be inconvenient.

You could probably use lemon or grapefruit in place of the orange.

However, using a Kitchen Aid to whisk those yolks takes a lot of the labor out of the process.

I used bitter oranges for the limes and it came out well.

Member of the Martha Stewart Club rats!

I just wanted to mention that I cooked these and they were really fantastic.

These are just wonderful.

Member of the Martha Stewart Club Jimsonly, it appears that you have never used a genuine key lime before.

Member of the Martha Stewart Club Martha, Is it true that you need 23 fresh limes to make 2/3 cup of fresh lime juice?

Member of the Martha Stewart Club I agree with photothyme, this is just stunning!

When I checked at the weight, I realized that I had really used 1 and a half tins of condensmilk.

Member of the Martha Stewart Club These key lime bars are very delicious (no pun intended). Take notice, though, of the typographical mistake in the ingredient list. It should read: 1 CAN sweetened condensed milk, (14 ounces), not 1 CUP sweetened condensed milk, as the recipe calls for (14 ounces).

DIY Thanksgiving Pie Bar

Collective Bias, Inc. and its advertiser have rewarded the author of this article for their efforts. All of my opinions are entirely my own. Content in this section is meant for readers who are 21 years of age or older. TurkeyDayTipsCollectiveBias Holidays such as Thanksgiving and the Christmas season are quickly approaching, and if this is your first time entertaining, don’t be concerned! Hosting a Thanksgiving meal, whether for family, friends, or even a business function, does not have to be a stressful or time-consuming endeavor.

  • Dessert is unquestionably crucial (if not the most important, if you ask me), but there are certain other aspects of the main event that you should probably pay attention to as well.
  • This is something I’ve learned the hard way.
  • (I also purchased Golden Hominy Corn, which is NOT the same as ordinary corn in any way.
  • Remember to defrost your chicken well in advance of the cooking time.
  • I’m sure you’ve all heard of Butterball and their Whole Turkeys by this point.
  • They are the most popular brand of turkey in the United States, and they are really simple to prepare!
  • Every turkey is also packaged with cooking instructions and a bag that is simple to open.

My favorite feature of these Butterball turkeys, on the other hand?

Lifesaver!

This is a really great feature!

Having wine at my dinner parties is a tradition for me, and Thanksgiving is no different.

See also:  Boston Cream Pie Is The Official Dessert For What State

Poultry is really a very diverse backdrop for wine pairings, and it is often used in Asian cuisine.

Robert Mondavi’s Woodbridge by Robert Mondavi family of wines is one of my favorites.

(It’s also a great price, which I appreciate!) The red blend is a fantastic alternative to serve to those who enjoy red wine.

A full-bodied, full-flavored wine with a lengthy, delectable finish, it works very well with traditional holiday fare such as turkey with creamy potatoes and pumpkin pie!

This increases the amount of oxygen that the wine is exposed to, which in turn boosts the tastes!

It contains scents of tropical fruit with a hint of cinnamon and maple, and it has a rich, toasted finish that is pleasing to the palate.

In your neighborhood supermarket or wine supplier, you’ll discover both of these possibilities.

Purchasing store-bought things is something I strongly advocate, especially when you’re spending so much time in the kitchen cooking so many other meals!

Having said that, purchasing a store-bought pie, such as the Marie Callender’s dessert pies and loaf cakes, not only allows you to spend more time with your family and friends on Thanksgiving, but they are also tasty.

Although they taste just as good as home-made, they are also incredibly simple to prepare and clean up (which is probably my favorite part!) I personally like the chocolate satin, but with flavors such as dutch apple, pumpkin, southern pecan, and more, it’s hard to go wrong with this selection.

  • Even those who aren’t huge pie enthusiasts will appreciate them as a dessert option!
  • As it happens, they are also excellent complements to a homemade Thanksgiving pie bar!
  • DIY Thanksgiving pie bars are a fun and easy way to display all of those delicious pies and loaf cakes you’ve been baking!
  • I’ve covered all of the staples, as well as a few blank alternatives that you may use for any other flavors you may be providing as well!
  • Guests will be able to serve themselves and will be able to view all of the alternatives accessible to them in one convenient location.
  • You may prepare your own handmade whipped cream to serve on top of your DIY Thanksgiving pie bar to give it a more personal touch.

Aside from that, I’m going to share with you guys the most delicious flavored whipped cream that is wonderful on top of pumpkin or apple pie. This maple vanilla whipped cream is very delectable. Whipped Cream with Maple and Vanilla Flavor — What you’ll need to make your own is listed below:

  • 1 12 cups heavy whipping cream
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla extract

Combine all of the ingredients in a large mixing bowl. Using a stand or hand mixer, whip the mixture on medium speed until soft peaks form. Don’t go overboard with the pounding. You may store the maple vanilla whipped cream in the refrigerator until ready to use. Incorporating several different dessert flavors to accommodate all of your guests, creating an impressive display, and doing so with little to no effort on your part is what a DIY Thanksgiving pie bar is all about! What kinds of desserts do you intend to serve at your pie bar this season?

  • You can find them right here!
  • We’ve all been there, done that, made mistakes, and learned from our experiences.
  • Looking for a way to earn rewards while shopping for your favorite products?
  • The Shopkick app is completely free, simple, and entertaining!

Simple Dessert Bar — Leslie & Co

This past weekend, I had the pleasure of assisting my daughter, Elizabeth, in hosting a wedding shower at our house for her closest friend, Brittany, who is getting married this summer. It was a small yet lovely gathering with a basic but elegant theme. Making use of the available space, we decided to set up a dessert bar directly on the window sill in our dining room. The end product was a visually appealing exhibit that was simple to set together, out of the way, and entertaining for the visitors to see.

  • The decorations were also kept to a minimum.
  • It is extremely affordable!
  • Plates, napkins and a serving spatula were set around the perimeter of the stands.
  • I find it fascinating how something so simple can be made to appear so gorgeous.
  • They were not only gorgeous, but they were also tasty!
  • Brownie Pops are a delicious treat.
  • It was only right that Elizabeth and Brittany were included in this presentation because they both have a fondness for Ghirardellibrownies.
  • These Cheesecake Pops were a huge hit, and they were almost too good to eat just one!

It should be enjoyable, not stressful, to celebrate! Here are the dishes that we selected for our Simple Dessert Bar:. Enjoy! Apple Pie Bites by Leslie xo Desserts are the recipe type, and the author is:

  • A package of refrigerated pie crust
  • 3 tablespoons melted butter, divided
  • 2 medium tart apples sliced into wedges
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 package refrigerated pie crust
  • 1 cup melted butter, divided
  • 2 medium tart apples cut into wedges To make the glaze, combine one 1 lb package of confectioner’s sugar with one-third cup melted butter, one-fourth cup milk, and one teaspoon vanilla extract.

Apple Bites are a delicious snack.

  1. Preheat the oven to 425 degrees. In a small mixing bowl, combine the sugar and cinnamon. 1 tablespoon of the melted butter should be set aside. Unroll the pie crust onto a floured board and brush with the remaining 2 tablespoons of melted butter. Using the remaining cinnamon sugar, garnish the dish. 1 inch pieces of pie dough should be cut from the pie crust. Using a piece of wax paper, wrap one apple slice around it, sugared side in. Make a second batch with the leftover dough and apples. Using melted butter, brush the dough with cinnamon sugar and set it aside. Place the apples on a baking sheet lined with parchment paper and bake for 15 minutes, or until the crust is golden brown. Serve while still heated, topped with glaze.
  1. In a mixing basin, combine the butter, milk, and vanilla extract. Slowly integrate the confectioners’ sugar until all of the ingredients are well-combined. Glaze the apples after they have been baked by placing them in a pastry bag equipped with a round decorative tip. It’s also possible to put your glaze in a plastic bag and snip a corner off to use as a pipe for your frosting.

In a mixing bowl, whisk together the butter, milk, and vanilla extracts until smooth and creamy. slowly drizzle in icing sugar until all of the ingredients are well combined; To pipe the glaze onto the cooked apples, place the glaze in a pastry bag equipped with a round decorating tip. Pour the glaze into a zip-top bag and snip a corner to pipe your frosting; alternatively, use a pastry bag.

  • Ingredients are mentioned on the box of Ghirardelli Brownie Mix. 1 Ghirardelli Brownie Mix Sticks for lollipop or cake pops that are white
  1. Bake brownies according to package directions in a square 8×8 or 9×9 baking pan
  2. Cool before cutting. Remove from the oven and set aside to cool
  3. Once the brownies have cooled, cut them into 1 1/2-inch squares. Using a stick, insert it into each brownie, pushing the sides in slightly to secure them in place if required.

You can create as many cheesecake pops as you like with this recipe, which is a good feature. The number of servings will vary based on the quantity of the cheesecake you start with and the size of the cheesecake pops you produce. Cheesecake Pops (also known as Cheesecake Bites) Dessert is the recipe type. Leslie Reese is the author of this work.

  • 1 frozen cheesecake
  • 2-3 containers Baker’s Dipping Chocolate (milk chocolate, heatdip)
  • White lollipop or cake pop sticks
  • 1 frozen cheesecake
  • 1 frozen cheese
  1. Allow for a few minutes of resting time after taking the cheesecake out of the freezer, when it is soft enough to deal with but not entirely thawed
  2. Scoop cheesecake into little balls with a small cookie scoop and roll in sugar. Place on a cookie sheet coated with parchment paper
  3. Each cheesecake ball should have a stick inserted into it. Place the tray in the freezer for at least an hour, or until the mixture is hard. When you’re ready to dip the cheesecake, melt the chocolate according to the package recommendations, and set it aside. Dip balls into chocolate one at a time, tapping lightly to remove excess chocolate, and place back on cookie sheet to set. Place the pops in the refrigerator until you’re ready to serve them.

Leslie Reese captured these images.

Bridal Shower Dessert – The Pie Bar

This is a fantastic dish! I cater, and my customers have requested that I keep them on hand on a daily basis. As suggested, I made the filling with half brown sugar and half white sugar, and I used butter instead of margarine instead of margarine. I recommend using the huge disposable foil pans that can be obtained at Sam’s Club or Wal-Mart for this recipe. There is no need for a run-over or a clean-up thereafter. Pam takes care of any sticky issues. According to the directions, I did bake the crust for 20 minutes.

  • There is no way that these bars could be prepared in the 25 minutes required by the recipe, as written (unless you expect to eat the bars with a spoon).
  • Continue baking if the filling is jiggling.
  • You don’t want to cook them till there is no movement in their bodies anymore.
  • As soon as the bars are finished cooking, allow them to cool on the counter for approximately 30 minutes before putting them in the refrigerator for at least 4 hours or overnight.
  • As with brownies, many people enjoy the crunchiness of the edges.
  • When you’re mixing the crust, don’t be concerned about how it will turn out in terms of texture.

Most helpful critical review

This is a fantastic idea that will serve a large number of people, but the crust is completely off, and it is simply not very delicious. I strongly recommend that you use my crust recipe instead. (2 cup all-purpose flour a half cup of powdered sugar (icing sugar). 1 cup melted butter (with a sprinkle of salt) prepared and cooked in the same manner as the original recipe. This makes a significant difference in how well the piece holds together. 624 people have given their opinions.

  • 475 five-star ratings
  • 107 four-star ratings 3star ratings: 26, 2star ratings: 6, and 1star ratings: 10.
See also:  What Is The Dessert Pie With Mayonnaise

This is a fantastic dish! I cater, and my customers have requested that I keep them on hand on a daily basis. As suggested, I made the filling with half brown sugar and half white sugar, and I used butter instead of margarine instead of margarine. I recommend using the huge disposable foil pans that can be obtained at Sam’s Club or Wal-Mart for this recipe. There is no need for a run-over or a clean-up thereafter. Pam takes care of any sticky issues. According to the directions, I did bake the crust for 20 minutes.

  1. There is no way that these bars could be prepared in the 25 minutes required by the recipe, as written (unless you expect to eat the bars with a spoon).
  2. Continue baking if the filling is jiggling.
  3. You don’t want to cook them till there is no movement in their bodies anymore.
  4. As soon as the bars are finished cooking, allow them to cool on the counter for approximately 30 minutes before putting them in the refrigerator for at least 4 hours or overnight.
  5. As with brownies, many people enjoy the crunchiness of the edges.
  6. When you’re mixing the crust, don’t be concerned about how it will turn out in terms of texture.

Allow me to share my opinion on these really delicious pecanpie bars.

  • First and foremost, you must have the appropriate size jelly roll pan!
  • This time, I lined the baking sheet with parchment paper (make sure it extends up on all four sides, or otherwise the cake will cling!) and baked at 350 degrees for 30 minutes.
  • Because my pan was black, I reduced the temperature to 325 degrees.
  • Now, here’s how I ‘tweaked’ the recipe to suit my tastes.
  • Then sprinkle onto the pan and press firmly to ensure that the mixture is as equal as possible.
  • I cooked the crust for 15 minutes before adding the filling and baking it for another 27 minutes (electric oven).
  • However, if your pan is not large enough, please follow the example set by the others who used a 9X13 inch pan.

However, parchment paper should be used since it makes a significant impact.

Because I did not have a jelly roll pan, I reduced the serving size from 36 to 24 (all measures remained accurate with the exception of the 4 eggs, which were reduced to 2 and 3/4).

Everything was ready and tasted fantastic.

Continue readingAdvertisement I would have given this a five-star rating if I hadn’t made a few minor changes.

Aside from that, I roasted the nuts at 300 degrees for about 10 minutes or so to bring out the taste (keep an eye on them closely so they don’t burn!) before tossing them with about 1/2 TBSP salted butter before adding them to the filling mixture.

These are even delicious than pecan pie, which is saying something considering how much I enjoy pie!

First and foremost, I chose not to use a jelly roll pan because so many people had complained about it making a mess.

  1. I used a 9 x 13 pan and a lot of cooking spray, as well as 1 1/2 roll up dairy case pie crusts to make a quick crust for this recipe.
  2. They reached almost half way up the side of the pan.
  3. The filling was precisely sized, and I finished it off with a couple of handfuls of chocolate chips on top!
  4. It took significantly longer to cook in a 325 convection oven than the recipe called for due to the large volume of filling that I had to use.
  5. Fabulous!
  6. Read More My employer has insisted that I make them.
  7. The bars are also great for freezing!

It was unnecessary for me to cut the pecans because I had already roasted them for a few minutes before adding them.

Pecan pie is one of my favorite desserts, but I frequently feel that it is cooked excessively thick, and as a result, it is extremely sweet and heavy.

It shouldn’t be too thin or too thick.

I really enjoyed everything about these.

I’m definitely going to make these again!

I followed the reviewer’s recommendation to reduce the number of servings from 12 to 24 in order to obtain the right ingredient amounts for a 9×13 pan.

The crust and topping were made using half butter and half margarine, with the topping being entirely made with butter.

This is a fantastic idea that will serve a large number of people, but the crust is completely off, and it is simply not very delicious.

I strongly recommend that you use my crust recipe instead.

1 cup melted butter (with a sprinkle of salt) prepared and cooked in the same manner as the original recipe.

9 Genius Fall Wedding Desserts (That Aren’t Cake!)

As the season of autumn approaches, things in the world of sweets begin to change: Summer tastes such as strawberry, lemon, and pistachio have been put to rest, and it is now time for a new crop of seasonal flavors to make their appearance on store shelves. There are a variety of ways to liven up an autumn wedding, including pumpkin or carrot cake (which we are always game for). In fact, we are excited about the prospect of enjoying the tastes of autumn with something else than a traditional cake!

Find a meal that speaks to you, your taste buds, and the overall ambiance of your wedding.

Dessert tables were created for a reason, don’t you think?

The first day of 2009 is January 1.

Mini Pumpkin Pies

Photograph courtesy of My Baking Addiction Pumpkin pie is the epitome of the season of autumn! Using minis will save you the trouble of having to deal with a fork and plate for all of your visitors. They’ll be easier to consume, and they’ll also make for a lovely photo opportunity. Tuesday, February 2nd, 2009

Caramel Apples

My Baking Addiction provided the photograph. Pumpkin pie is the epitome of the season. Avoid serving your visitors with forks and plates if you don’t want them to cope with them. Additionally, they make for an attractive photo op. They’ll be less messy to consume. Tuesday, September 2nd

Cinnamon Rolls

Jenny Williams took the photograph. Good morning, hearty breakfast fare! Cinnamon buns are the ideal warm and comforting breakfast item in the morning, especially when the weather outside begins to become cold. If you want to recreate that experience during your wedding, consider offering buns as a surprise late-night snack. 04th of September

Pumpkin Macarons

Jenny Williams Photography provided the image for this article. Thank you for coming, comfort food for breakfast! Especially when the weather outside begins to become chilly, cinnamon buns are the perfect warm and comforting breakfast option in the morning! Serve buns as a late-night surprise at your wedding to re-create that atmosphere. on the fourth of September

Churros

Photograph courtesy of The Bold Americana After all, fall is all about the sweets, the spices, and everything lovely. Incorporate churros to bring the sweet flavor of churro dough to the table—along with a dash of cinnamon for a little rush of heat. 06th of September

Doughnuts

The Bold Americana provided the photograph. After all, fall is all about the sweets, the spices, and everything lovely! Churros can be used in place of regular dough to add the sweet flavor of churro dough—along with a dash of cinnamon for a small rush of heat. On the sixth of September,

Pies

Stephanie Brazzle contributed to this photograph.

If you’re a fan of pumpkin pie, go all out for the season by offering a variety of flavors. Pie is a heartier dish that goes well with the season of autumn—plus, you can make it with apples, caramel apples, or pumpkin to truly bring out the tastes of the harvest. 08th of September

S’mores

Photograph courtesy of Marianne Taylor Photography If your location permits open flames, take advantage of the opportunity to toast marshmallows for s’mores. Set up a mini-station to duplicate the tastes if you don’t have one, or mix s’mores ingredients into other sweets such as cookies or cupcakes if you don’t. 09th of September

Mini Cheesecakes

Katherine Rose Photography provided the photograph. Cheesecake is frequently referred to as a summer treat, particularly when served cold with a fresh fruit topping and berries on top. However, it may also be used during the fall season! Your visitors would be surprised (in a good way!) by a pumpkin cheesecake or a caramel apple cheesecake, in our opinion.

Easy Pecan Pie Bars Recipe

Using Pecan Pie Bars, you may enjoy Pecan Pie in a simple and straightforward manner! With a rich buttery shortbread crust, sweet filling, and crunchy nuts, this pie is sure to please. Pecan Pie that you can devour with your hands, that’s what it is! Scale

Ingredients:

  • 7/3 cup softened butter at room temperature
  • 1/3 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • Light brown sugar, 1 1/2 cups corn syrup (light or dark), 4 eggs, 1 tablespoon vanilla extract, 1/3 cup flour, 1 teaspoon kosher salt, and 1 1/2 cups finely chopped nuts are used in this recipe.

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 baking dish by lining it with aluminum foil and setting it aside. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until well combined. Reduce the speed of the mixer to low and slowly add in the flour until it is well incorporated. The finished product will be dried. Spread the mixture evenly into the bottom of the pan that has been prepared. Bake for 18-20 minutes, or until the top is gently browned. While the crust is baking, prepare the filling for the crust. In a large mixing bowl, whisk together the sugar, corn syrup, eggs, and vanilla extract until smooth and combined. Continue whisking until the flour and salt are well incorporated. After you’ve mixed in the pecans, spoon the pecan mixture on top of the hot crust as soon as it’s through baking. 30-35 minutes, or until the center is set, should be baked. Allow to cool fully before cutting into bars or storing in the refrigerator until ready to serve

Notes:

Refrigerate for up to 4 days if stored in an airtight container.

Nutrition Information:

Refrigerate for up to 4 days if stored in an airtight container in the refrigerator

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