I remember the exact moment I was first introduced to the concept of Bakerella.
There was a big group of us girls, all new moms, gathered around a table at church. We were attending some sort of Mom’s Conference with break-out sessions, and we were sitting at the “How to Throw a Party” table.
I was excited about this particular break-out session, because I was trying to launch my career as a cupcake caterer (*guffaw*) and I could see a promising opportunity for a shameless plug coming up in the conversation.
I had barely spoken the words, “Oh, I make specialty cupcakes” when the girl leading the break-out session gasped, “You do? Omg, do you ever read Bakerella’s blog
???” And she continued to describe, in depth, cake balls, pops, and the likes.
In retrospect, the poor girl probably thought she had found a kindred blogging soul, and was just excited to be talking about cute desserts with me. But I was mildly offended that she seemed more interested in this Bakerella person and her blog (of all things!) than in my cupcakes. So I coolly ended the conversation and sat quietly through the rest of “Party Time 101.”
Somehow, the name resurfaced in my mind days later. And during one of those (many) blissfully long naps that newborns take, I sat down and googled “Bakerella,” not even sure I had spelled the word correctly.
And, as they say, the rest is history.
Bakerella, and her darling desserts on sticks, and her wonderfully pink scalloped header, and those startling beautiful photographs completely absorbed me, and I’ve never gone back.
The magic of her blog is totally what propelled me forward into this crazy life, and I’m so grateful every day for the opportunity I have to be a blogger.
Who would have thought that some cake on a stick could create such havoc?
And, of course, pie on a stick. Naturally.
Here’s to you, Angie, Bakerella, and your wonderful world of blogging dessert!
What’s that? You want to know more about that incredibly awesome Pie Pops serving tray I’ve got? Well, let me tell you all about it!
The fine folks at Big Kitchen
sent me a Tovolo Pie Pops Kit to play around with.
This thing is awesome. There’s a “press” tool for cutting, filling, and sealing…
The metal pan has little indentions for perfect pie pop baking. And the red lid sits on top of the metal pan and doubles as a serving tray plus toppings holder! How cool, right?
Want one? Head on over to Big Kitchen
to pick yours up today!
But before you do, be sure to enter to win a “sweet” gift from Big Kitchen! In an effort to satiate your pie pops making cravings, they’re giving away TWO pie pop molds plus a set of pop sticks!
Fill out the rafflecopter below for your chance to win.
a Rafflecopter giveaway
Brownie Pie Pops
- 3 eggs
- 1/2 c. cocoa powder
- 3/4 c. sugar
- 1/2 tsp. vanilla
- 3-4 refrigerated pie crusts
- egg whites or milk for brushing pie crust
- Pop sticks
- Beat together the eggs, cocoa powder, sugar, and vanilla until smooth and creamy.
- Work with one pie crust at a time, unroll and cut out palm-sized circles using a cookie cutter or the tovolo pie pops press tool.
- Spoon a tablespoon (no more than that!) onto the center of half of the crusts. Leave room around the edges to seal well.
- Place the pop stick in the center of the batter, so that it reaches to nearly the top of the crust (but still leaves room for a good seal).
- Place another crust on top and seal around the edges using a fork or the tovolo pie pops press tool (it helps to wet the inside of the edges with a little bit of water first).
- Brush the tops with egg whites or milk.
- Bake on a cookie sheet at 400º for 12-13 minutes or until crust is golden brown.
You can save this recipe to your own Recipe Box via ZipList. And they’ll take the ingredients from the recipe and generate a shopping list just for you accessible on your computer or mobile device! I use mine all the time. If you aren’t already using this really awesome recipe tool, take a minute to sign up at ZipList.com (it’s free)!