Earl Grey Pistachio Pops

My best friend and I have a running argument about what these sorts of desserts should be called. The term “Popsicle” makes her cringe, so she has always referred to them as “frozen juice pops.” I, however, always embraced “Popsicle,” brand name though it may be. Wikipedia indicates that “ice pop” is the technical term, but I can’t promise anything. Years of brand-name conditioning are hard to beat.

My friend Tammy suggested we make these pistachio pops the next time I came over. This isn’t usually something one can make in under an hour, but I had a secret weapon: an instant popsicle maker.

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Blackberry Pie with a Braided Crust

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I don’t decorate.

Part of it relates to my utter lack of artistic ability, and part of it stems from my philosophy that food is there to taste good, not look pretty. Many people are capable of doing both, but I’d rather focus on the thing I can actually do. What really perplexes me is when presentation seems to take precedence over taste, which I imagine is how fondant came into being.

But if I’m baking something for someone else, I feel a need to at least try. In this case, I got a little ambitious.

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