Monthly Archives: November 2016

Dining with Dogs in Metro Phoenix October and November 2016

"We are getting some goodies threw the Burger King Window"

“We are getting some goodies threw the Burger King Window”

Dining with dogs isn’t full blown reviews on restaurants and is only just a fluff story about taking my dogs out to eat. I usually go  to most of the same local favorites but every now and then we do find a new place that’s good for dogs. You must be aware that there are some rules for dining with dogs. First of all dogs must be well behaved. You also must note that not all restaurant patios are dog friendly and it’s always a good idea to call the restaurant first to make sure the restaurant can accept you and your furry friend on the patio and doesn’t have it rented out for a party. You usually do best on certified dog friendly restaurants. Restaurants that are certified usually post a certification in the window and are fully licensed to accept your pet as a guest. Once you pick your restaurant destination and get seated at a patio table you need to follow good pet guest behavior. Dogs are NOT to eat off of restaurant plates, sit on restaurant chairs and must be by your side at all times. Most of the food any restaurant serves can do harmful or possibly toxic to your dog. You should review a list of dog safe foods. Only a very few of the foods to avoid are anything made from grapes, chocolate, avocado, alcohol, bread, onions, garlic and much more. Usually the safest thing thing to feed your dog is to just pinch off some plain meat for dogs and wipe off any sauces.

October is cooling down but we are still having some hot days. The first week of October started out great but heated up by the weekend so we took the dogs out to a Burger King Drive Threw for a Sausage and Egg Breakfast Croissant Sandwich. For some reason the 15 1/2 year old dog really enjoys them and the younger dog likes them too.

Due to the high temperatures we had to mostly only dine in with dogs.

The 15 1/2 year old loves Chicken that I cook more than anything. Maybe that helps keep him going.

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He squeaks right in when I’m trying to cook. He seems to be doing slightly better. He walking slightly better and isn’t falling as often. I put more carpet runners in the house and that helps a lot. One of his doctors figured out that he walked jerky because he was sore from falling. If he was a person he’d be using a walker but he is a dog so he has to just do the best he can. The younger dog gives me my space when I cook.

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Thankfully October was much cooler than the last few months but almost all of October we were having record breaking heat of mostly 90 degrees F or higher so October was a wash for dining out with dogs.

We Finally started getting some cooler temperatures in the first week of November so we dined out at……….

"Were're off to Banh Mi Bistro Vietnamese Eatery in Phoenix AZ"

“Were’re off to Banh Mi Bistro Vietnamese Eatery in Phoenix AZ”

Banh Mi Bistro Vietnamese Eatery that doesn’t serve Pho. Their specialty are Banh Mi Sandwiches but they also offer many tasty appetizers, salads and MORE! Today we ordered Banh Mi Sandwiches.

I forgot to photo today’s food but I’ll insert a past picture here of one the Banh Mi Sandwiches we got here. I got the same Banh mi as in this picture. It was a Grilled Chicken Banh Mi. Possibly with xtra chicken for only $1. more. (I plan ahead for the dogs) The Banh mi is very tasty with lightly picked carrots and radish. Thin slices of jalapeño for a little heat.  Fresh cilantro and cucumber brightens it up! House made aioli is a nice touch but it’s really the roll that makes this big sandwich easy to eat. The roll has a crisp exterior and a light soft interior. It’s made with rice flour and seems much lighter and not heavy like a regular roll. The white meat chicken is tasty too.

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The dogs are interested in both sandwiches.

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One dog was breathing hot air on my leg the whole time.

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My husband had the BBQ Pork Banh Mi. It’s one of his favorites and he gets that one often.

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“Yum yum De-lish……I’m ready for more!

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“I see some chicken that fell out with my name on it!”

For more information on Banh Mi Bistro Vietnamese Eatery in Phoenix AZ please visit BanhMiBistroAZ.com

"We're hitting a new place today called Pita Kitchen in Glendale AZ"

“We’re hitting a new place today called Pita Kitchen in Glendale AZ”

I knew Pita Kitchen had patio seating but wasn’t sure if it was ok to bring the dogs so we asked before we sat down. This time I tried a Salmon Platter that came with rice, hummus, garlic sauce and pita bread.

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My husband got another Two Meat Platter of Shawarma and a Chicken Kabob.

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His plate came with Greek Salad, Pita Bread, Rice and Cucumber Sauce.

All was tasty!

"It's forking time to slip me some more grub"

“It’s forking time to slip me some more grub”

"Old Man we did GOOD at Pita Kitchen"

“Old Man we did GOOD at Pita Kitchen”

For more information on Pita Kitchen in Glendale AZ please visit www.PitaKitchen.net

"We're on out way to Cucina Tagliani in Glendale AZ"

“We’re on out way to Cucina Tagliani in Glendale AZ”

(dog on left) #WEeeeeeee Tags" (dog on right) "That dog is so forking yappy"

(dog on left) #WEeeeeeee Tags” (dog on right) “That dog is so forking yappy and she hogs up too much of the Forking seat”

Cucina Tagliani offers an official licensed Certified Dog Friendly Patio. They serve American/Italian Foods. All the sauces and dressings are made in house. Portions are large and prices are reasonable.

I ordered the Grilled Chicken Parmesan with Spaghetti Squash instead of Pasta.

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Instead I received the Fried and Breaded Chicken Parmesan. When the waitress checked on us I told her I would keep it. The Forking Truth is that the Fried Chicken Parmesan is much more delicious and tasty than the grilled Chicken Parmesan. I just usually get the grilled chicken parmesan because it’s a little healthier. I enjoy sliding the cheese off the chicken to the spaghetti squash to make it tastier. My little buddy in the top picture and lower picture to the left also enjoys the spaghetti squash.

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My little buddy to the right just has his mind on my plate minus the spaghetti squash.

My husband got the Spicy Rigatoni with added Meatballs.

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Dogs enjoyed the aromas and food.

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“It’s a good thing that waitress ordered the Fried Chicken Parmesan and not what my human ordered…I Forking enjoyed it!”

For more information on Cucina Tagliani in Glendale AZ please visit www.CucinaTagliani.com

That was Dining with Dogs in Metro Phoenix October-November 2016.

We’ll see you next month!

 The Forking Truth

The Forking Truth

 

 

 

 

NEW Forking Weird and Special Edition Foods out there November 2016

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There is always something NEW, Weird, DifFerent or Special Edition in the food world out there and I never know what I’ll come across when I go out to a store. Here is Nonni’s Gingerbread Biscotti. A true Biscotti is made without butter and oil and is very hard and not so pleasant to eat unless you dunk it in coffee. True Biscotti are biscuits and are not cookies but are turned into  cookies with the use of butter or oil and then they are just Biscotti style cookies. The Gingerbread Biscotti is a fun flavor this time of year.

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Apple flavored Wafer Cookies and Coconut Almond Mocha Biscotti…..Now those are really different!

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East African Inspired Tomato Lentil Berbere Teff Carackers sure sound amazing….but I get let down most times when I purchase something unusual in flavor so I didn’t purchase these crackers but they sure do sound interesting and healthy.

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Herr’s Brand Ketchup flavored Potato Chips….I like Ketchup and Potato Chips but would never dream of putting the to together unless I was on some sort of weird drug I imagine. WTFork….who puts ketchup on a potato chip.

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Here’s Lay’s Tapatio and Lime Flavored Potato Chips. If you like Mexican Tapatio Sauce and Lime  couldn’t you just sprinkle fresh lime and Tapatio Sauce on your forking potato chips instead of purchasing flavored chips?

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Ruffles Brand Queso flavored Chips….Queso translates to cheese….but sounds more exotic.

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Maple Roastee Marshmallows…???????

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RedNeck Cafe Bacon Hot Chocolate ………..Oink!

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Salsa is turning Japanese here…..I really think so…….WTFork do I put this on?……

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Kimchi Salsa…?……….. WTFork??????? ……..Fermented cabbage in my salsa??????

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Sriracha Sour Kraut?????? ……That might?……. be good…sometimes sour kraut is too sour and some Sriracha sauces are a little sweet….it might work…..

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Sriracha hummus…….that’s not tradition…but it’s a maybe….because peanut butter taste good with Sriracha…(woah! million dollar idea…)…..and sesame seed butter (tehini) is sort of similar….it could work..?

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Hope Brand Sriracha Hummus….I HOPE it’s good!

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Now Porcini Rosemary Potato Chips actually sound delicious……

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Texas Pete Hot Sauce Herr’s Potato Chips…..Ummm?

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Naked Crunchy Kale with Vegan Cheese and Vampire Killer with Sunflower Seed and Vegan Cheese………….To me……something called Vampire Killer sounds like full of GARLIC………and NOT   Sunflower Seeds and Vegan Cheese….sorry Brad….I just have to tell it the way I see it.

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WTFORK is this?

Ice-Cream Sprinkles for Bread? This stuff seems so strange…… Well that is what I thought…..I looked this one up on the web and found out that this is a Dutch Staple for a snack between Breakfast and Lunch. The Dutch call the sprinkles “hailstorm” They take a slice of bread and spread on margarine (ick) or butter and then sprinkle the bread with Hailstorm. Here in the good old USA we do also have different regional names for sprinkles. In the East sprinkles as known as Jimmies…..Down South sprinkles are called Twinkle Coat…….Just like here the sprinkles do also come in chocolate.

But I am humbled and proud to announce I found something …

NEW

and

FORKING

Cool!

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Star Trek 50th Golden Anniversary Ale!

And that was the NEW, the weird, DiFferent and Special Edition Foods out there for November 2016

I just never know what I’ll see when I go to the store who knows what I’ll see next.

 The Forking Truth

The Forking Truth

 

Sizzle Korean BBQ of Phoenix AZ is Worth a Fork

 

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Sizzle Korean Barbecue Restaurant recently opened in the Desert Ridge Marketplace in Phoenix Arizona. Most of the restaurants here are food court and fast food- like but, Sizzle Korean Barbecue is somewhat upscale.

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There is a lot on the menu but this place isn’t for everyone.

One – you must be a meat eater or there is little for you but rice or a steamed egg.

Two – The only meats on the menu are either beef or pork.

You either pick one specific meat or the combination that is either an all beef menu or a pork menu. The price isn’t that much higher for 5 meats verses one meat so we tried the Beef Combination of five that included one stew. The meats get cooked by your server right infront of you on your table.

They set us up with lots of side dishes known as Banchan that translates to side dishes. Some of the side dishes we received were marinated broccoli, bean sprout salad, fish cakes, radish, tossed salad, onions and chives. Condiments for the beef were sea salt, a Korean sort of ketchup sauce and soy sauce.

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Then they quickly bring out an appetizer of steamed eggs.

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Next is bubbling hot Kimchi Stew and they start cooking the meats.

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Our server suggest to use a radish as a tortilla shell, salt the meat, add soy sauce, top with onions and chives and eat like a taco.

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The food all came flying at us a little too fast for me but all the beefs were delicious. This was a fun and different dining experience.

Sizzle Korean BBQ is new but seems to be Worth a Fork!

Worth a Fork!

Worth a Fork!

For more information please visit www.SizzleKoreanBBQ.com

Everything is subject to change and your experience may differ……

 The Forking Truth

The Forking Truth

Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings Recipe

 

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

To me the Wing on a Turkey is the most delicious when you season it just so and it has a crispy tasty exterior and a moist flavorful juicy interior. Sorry my photo doesn’t do the wings justice. It was so crispy with hard loud crunches and so juicy it was messy to eat. This is an easy way to make the Forking Best Turkey Wings ever!

Ingredients for 2 servings

2 turkey wings from a medium sized brined turkey

1/4 cup extra virgin olive oil

Hungarian sweet paprika to taste – just a few light shakes all over wings

4 pinches granulated garlic – lightly on both sides of wings

fresh ground sea salt to taste – just a sprinkle all over wings

fresh ground black pepper to taste – just a sprinkle all over wings

Directions

Preheat your oven to 425 degree F.

Put turkey wings in a plastic bag with the olive oil and massage the olive oil all into the wings.

Place the wings on a baking sheet and sprinkle on all the spices. Note the wings are set on the sheet in a way that very little surface of the wing actually touches the baking sheet. (I spread the wings out a little after I took photo)

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Put the wings in the oven on the middle rack.

They will be done in 50-60 minutes.  You should use a Thermometer and the temp should read close to 180 degrees F. Be careful eating them because they stay hot a much longer time than you think. I got the wings done a half hour before I wanted them so they got to rest for 20 minutes. I popped them in a 350 degree F oven for only 10 minutes with some vegetables I was preparing. The wings were very hot but when I got to them they were FORKING AWESOME!

These Turkey Wings are so flavorful with a shattering crisp skin and a messy juicy inside.

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Too bad a whole turkey only comes with two wings. These wings really were FORKING GOOD!

 The Forking Truth

The Forking Truth

 

Chanterelle Mushroom Stuffing Recipe

 

Chanterelle Mushroom Bread Stuffing

Chanterelle Mushroom Stuffing

The Chanterelle Mushroom is considered to be a prized mushroom on any menu. It has a unique fruity, peppery, mild flavor and a low water content. It also is somewhat eye catching with it’s funnel shape and yellow almost orange color. The Chanterelle Mushrooms can be very expensive and most people do buy them dried. My local AJ’s Fine Foods Supermarket sells Chanterelles at $50.00 a pound most times of the year. I usually come across Chanterelles at $30.00 a pound from Whole Foods Supermarket. This time of year for only a few weeks my local Costco sells Chanterelles at only $10.00 a pound so I purchased some. The Chanterelles don’t stay fresh for too many days so they get washed (yes I do wash mushrooms…I try not to eat dirt) and cooked within two days. The Chanterelles in this recipe are precooked and were started with non-stick canola spray. Water was released and discarded and then the mushrooms were finished in a small amount of butter.

Ingredients for about Twelve Servings

4 oz unsalted butter – room temperature

1/2 cup celery – chopped – small

1/2 cup sweet onion – chopped small

1 teaspoon kosher salt or sea salt

1 1/2 teaspoon black pepper

2 garlic cloves – grounded

14 oz dried bread – I used mostly ciabatta and some all natural white crusty rolls – Cut into irregular cubes – (I let them sit in off oven for about a week to get stale)

1 cup chanterelles – cleaned, sliced and cooked

2 XL eggs – beaten

3 Tablespoons heavy cream

8 sprigs fresh thyme – remove leaves from stem

1 sprig fresh sage – just the leaves – chopped

1 small sprig fresh rosemary – just the leaves – chopped

2 cups mushroom stock

1 cup water (or another cup of stock if you think you need more flavor)

non – stick spray – canola or vegetable

Directions

Set your oven for 350 degrees F and spray your pan with non – stick spray.

In a small/medium sized fry pan on medium high heat add butter, celery, onions, salt and pepper. Loosely cover the pan with foil after about five minutes turn down the heat to just under medium and add the mushrooms garlic and cook a few minutes more. The celery and onions should be soft and take off heat and set to the side.

In a large bowl mix up remaining ingredients expect for the bread cubes. Now add the fry pan ingredients and mix well.

Add the bread cubes and mix. Let mixture sit for about 15 minutes. Mix and pour mixture into the pan.

Cover the pan with aluminum foil and put in you 350 degree F preheated oven for one hour. After one hour remove the foil and pop the pan back in the over for 15 minutes to get a slight crust.

Chanterelle Bread Stuffing

Chanterelle Bread Stuffing

Chanterelle Mushroom Bread Stuffing

Chanterelle Mushroom Bread Stuffing

It’s light, a little buttery, a little crusty and a little custardy with good flavors. I think just about everyone will enjoy this one.

 The Forking Truth

The Forking Truth

 

 

 

 

Glacier Lettuce Watermelon White Bean Fennel Salad with Lemon Tangerine Vinaigrette Recipe

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

I picked up some unusual ingredients from the Farmers Market that I made into a special salad. The flavors and textures are pretty darn amazing together. Finding Glacier Lettuce is pretty difficult but if you happen to come across it you might want to pick it up because it’s special. The recipe makes slightly more dressing than you actually need so save the leftover for you next few salads.

Ingredients for about four servings

1 container glacier lettuce

1 15.8 can reduced sodium great white northern beans – rinsed very well

1/4 cup purple basil – packed – rough chopped

3 purple cabbage leaves – cut in manageable pieces

1/2 smal fennel bulb – cored and shaved

2 Tablespoon fennel fronds

1/8 sweet onion shaved

1/2 watermelon radish – sliced thin

2 cups watermelon – cubed

1 purple carrot peeled – sliced thin

1 lemon – just the fresh squeezed juice

1 tangerine – the zest and the fresh squeezed juice

1 clove garlic – ground to a paste

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 Tablespoon sugar

1 teaspoon kosher salt or sea salt

1/2 teaspoon black pepper

1/4 teaspoon Aleppo pepper

Directions

In a large bowl combine the glacier lettuce, beans, basil, cabbage, fennel and fronds, onion, watermelon radish, purple carrot and watermelon.

In a small bowl mix together all the remaining ingredients.

Dress the salad when your ready to eat it.

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

This one is a Forking Good Salad!

 The Forking Truth

The Forking Truth

 

 

 

Grand Blue Seafood Restaurant of Scottsdale AZ – Worth a Fork!

 

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Grand Blue is a newly opened, casual, full service restaurant with a bar. I found the prices to be  wallet friendly with the highest priced fish platter priced at just $22.00 for King Salmon including TWO generous sides. If you have heard of the local Mediterranean Chain of restaurants called  Pita Jungle then you are are familiar with this restaurant’s ownership.

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The mix of modern and classic interior is crisp and clean and allows diners a view into the open kitchen. A fresh seafood bar sits to the side with a chalk board of the offering of fish. On my visit I had my choice of 8 kinds of fish.

I decided to go with a Seafood Platter of Grilled King Salmon with Spicy Tahini sauce and for my two sides I picked Broccolini with Anchovy Sauce and White Bean Cassoulet with Asparagus and Chanterelle Mushrooms.

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Salmon is fresh tasting, meaty, flaky and prepared to perfection. The tahini sauce that tops the fish is an interesting accent that pairs very well with salmon. Broccolini is tender crisp and bright green. In a little pot to the side is the Bean Cassoulet with Chanterelle Mushrooms and Asparagus that’s really a meal in itself. You are not going to leave hungry after a fish platter from Grand Blue.

My husband had a Grilled Shrimp Platter with the same Bean Cassoulet and Eggplant Pico.

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The Shrimp were tender and moist. They were topped with a non-traditional Chimichurri Sauce that was great tasting but non-traditional. The Cassoulet was mild with flavors so nothing was over-powered. The cold Eggplant Pico was really a spread for the bread. I tasted the eggplant and to me it reminded me of eggplant dip minus the seasonings that turn eggplant into baba ghanosh.

Besides the fish platter you can custom order a fish bowl $12.00. Sushi, Sandwiches and some other items are offered on the menu.

I found service to be efficient and friendly. Our server was able to answer any question we had because she carried cheat sheets listing all the ingredients of every item on the menu.

The food was good and also was a very good value. In this part of town similar King Salmon Seafood Platters would run about $30.00  that was only $22.00 at Grand Blue. The Shrimp platter was only $15.00.

Grand Blue Seafood Restaurant in Scottsdale AZ is really too new to rate but seems to be  Worth a Fork!

Fresh Tasting Seafood, Lots of Healthy Style Vegetable Options, Generous Portions, Great Value, Clean Airy Atmosphere with good service.

Worth a Fork!

Worth a Fork!

For more information on Grand Blue in Scottsdale AZ please visit www.TheGrandBlue.com

I note that anything is subject to change and it’s always a possibility that your experience may or may not differ.

 The Forking Truth

The Forking Truth

 

Sichuan Food Hits Scottsdale with Tang Dynasty Restaurant

 

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Scottsdale recently got a new restaurant for Sichuan Style Chinese Food and this new rough gem is called Tang Dynasty. The interior is very detailed with rich granite and interesting Chinese Gold Embellished Walls.

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They have these interesting small rooms all around the dining room. I’ve never seen these kind of small private rooms in a Chinese Restaurant before.

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I read about a recommendation for the Sichuan Cold Noodles so we shared it as an appetizer.

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It doesn’t look attractive but had flavors that kept changing getting more interesting as you ate it. It was like natural peanut butter with vintagers, spices and heat on chewy noodles with cucumber to cool and lighten. It was a big portion and I took a lot home for latter.

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They called this dish New School Sichuan Fish Filets in Hot Chili Oil. The fish (sole) was very tender, mild and meaty. It was in a chili oil broth with bean sprouts and scallions. Our waiter didn’t tell us that these dishes are family sized. I think this dish could feed 2-4 depending on how much rice you eat. Me and my husband put a big dent in it and we brought a bunch home.

As good as the Noodle and Fish dishes were – AND THEY WERE!!!!!!  I think the most interesting dish was the Beef in Hot Chili Oil.

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This might have been the most delicious Beef I ever tried from ANY Chinese Restaurant. I usually avoid beef at most places and at the majority of Chinese Restaurants but this was super awesome. The Beef was tender like butter but infused with Asian Flavors. The sauce was rich tasting with beef and other aromatics. Light lettuce was used to lighten the dish. The flavors were off the charts here. It was spicy but not too spicy.

I note that this restaurant is newly opened and is still working things out….Service may be slow and partial. The beverage selection was very poor on my visit so you might have some trouble as I did with that……

Tang Dynasty is newly opened and is too new to rate.

Tang Dynasty Restaurant and Bar in Scottsdale AZ  is not on Facebook or has a Website so for information you have to give them a call. 514-286-8209

Sichuan Food Hits Scottsdale AZ with Tang Dynasty

 The Forking Truth

The Forking Truth

 

Forking Adorable and Delicious MINI Apple Pie Bites Recipe

 

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Tiny desserts don’t weigh you down and are great all the time and especially for family gatherings were you serve an abundant amount of foods. These tiny bite size pies are sure to be a hit at any gathering. I must give credit to Chef Lidia Bastianich here because I used her crostata dough recipe. It’s a great olive oil crust recipe that’s very easy and delicious and comes out perfect all the time. I made the apple filling with tapioca flour. It took me till this year to figure out that no other thickener is nearly as good as tapioca flour for fruit. You can make tapioca flour from just putting tapioca threw a coffee or spice blender. The Apple Pie Bites are FORKING DELICIOUS and you will want to make this recipe. You will need a mini bite size baking pan. possibly a spice grinder for the tapioca and I used a spiral slicer for the apples but if you have a mandolin that will give you a thin cut that will work too.

Ingredients to make 12 mini Apple Pie Bites. About 6 Servings

1 cup flour (plus a little extra for rolling the dough)

1/4 cup extra virgin olive oil

1/6 cup cold water (more if needed)

1/2 teaspoon kosher salt

1 large apple (I used a honey crisp)

1/8 cup tapioca flour

1/4 cup sugar

1 teaspoon cinnamon

about 6 grates fresh nutmeg

pinch cloves

1/8 teaspoon kosher salt

1/4 cup all fruit apricot spread

non stick spray – canola or vegetable

Directions

Get a baking stone and put it in the middle of your oven. Set your oven to 375 degrees F. Spray 12 cups of a mini cup baking pan with non stick spray and set to the side.

In a medium mixing bowl combine flour, olive oil, water, 1/2 teaspoon salt, mix well and wrap in plastic wrap and set to the side.

In a small bowl combine tapioca flour, sugar, cinnamon, cloves, nutmeg, 1/8 teaspoon salt. Mix and set to the side.

Now get out your spiral slicer. Core your apple. Use your ribbon blade and slice up your apple like this.

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Put all your apple ribbons in a bowl breaking them down or giving them a rough chop and pour the small bowl with sugar and spices on the apple ribbons. Mix and set to the side.

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Roll out your dough as thin as you can using a little extra flour for the surface and your rolling pin.

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Use a drinking glass and cut out 12 pieces. I note that you will have to use the scraps and re-roll the dough to get 12 pieces.

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Pat each dough circle into the pan.

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Stuff each one with apple filling the best as you can. if your apple is very large you might have some leftover.

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Place in the oven on the stone at 375 degrees F for 15 minutes.

Take the pan out of oven and brush with apricot spread.

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Put back into the oven for about 10 minutes till they look like this.

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Take them out of the oven and let them cool off a bit till they are at least just warm about 20 minutes.

Serve and enjoy!

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Forking Adorable and DELICIOUS Mini Apple Pie Bites

These are FORKING Adorable and DELICIOUS Mini Apple Pie Bites! Nobody is going to eat just one!

 The Forking Truth

The Forking Truth

New Reese’s Peanut butter Cups Stuffed with Reese’s Pieces are Worth a Fork

 

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I am a big fan of Reese’s Peanut butter filled cups. I’d be an even BIGGER fan if I ate Reese’s every time I wanted one…Haha…..My husband found this new variety and brought home a pack for me figuring I’d want to try this new variety. Each of these New Reese’s packs contains two Peanut butter filled  cups stuffed with Reese’s pieces. Package reads Stuffed Wich Pieces.

Pictured on the package it looks like M&M-like Reese’s Pieces are stuffed into the cup. I busted open the package and broke off a piece for my husband to try even though he is in the 1% of the population that doesn’t go for a Reese’s ever.

The candy smells appetizing just as Reese’s Cups always do.

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I look inside the cup and it appears that I only have a few small Pieces of Reese’s Pieces…? Not full Reese’s Pieces like in the Picture on the Package….Slightly bummed because I was expecting to taste a full size Reese’s Piece candy…. A few pieces of sugar shell are embedded in the peanut butter filling. I think the filling might be very slightly smoother but it’s so minor it’s hard to tell. This cup is still delicious and to anyone who already enjoys Reese’s Cups you will still enjoy these New Cups because they are nearly the same.

Next I take another bite.

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I hit a few more crumbs of Reese’s Pieces embedded in the peanut butter filling.

Later I go for the second cup.

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This one is nearly free of Reese’s Pieces.

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Well maybe it’s for the better that the Reese’s Cups are nearly what they are suppose to be with only a few crumbs, fragments or a dusting of Reese’s Pieces. They are really delicious…I forgot how delicious they really are since I try to stay away from them. The satisfying Milk Chocolate has the perfect sweet and melting in my mouth texture. The peanut butter is salty and grainy in a good way. The Chocolate and Peanut butter is just delicious together. *****Insert angels singing here******

I note I don’t know how they came up with the idea to stuff the Reese’s Cup with fragments of Reese’s pieces but I wouldn’t be surprised if the Reese’s Pieces are just Crumbs and Fragments from  manufacturing that they can sell to us now hidden on Reese’s Cups.

Well any who The Reese’s Cup Stuffed with Reese’s Pieces are Worth a Fork!

Worth a Fork!

Worth a Fork!

Anyone who is already a fan of Reese’s Cups will enjoy them.

 The Forking Truth

The Forking Truth