Bandwagon Baking: A Memorial Day Treat!

Everyone knows that the fashion world goes through trends. {Some obviously better than others.} But did you know that the culinary world does, too?

Don't let those fancy chefs fool you; they get swept up into trends just like you and me. When you read as many cooking blogs and food magazines as I do {and log as many hours watching Food Network}, the trends are pretty easy to spot. Here are just a few food trends that have had their 15 minutes of fame in the past few years {some still holding strong!}:

• Pomegranate anything
• Bacon {both in savory and sweet dishes}
• Sriracha
• Comfort foods in fancy restaurants
• Whoopie Pies
• CUPCAKE BAKERIES!
• Cake balls
• Food Trucks
• French Macarons
• Local & organic ingredients {I hope this trend is here to stay!} 

The list goes on and on.

I try not to knock these trends until I try them, although some are so ridiculous {who doesn't need a giant, expensive slab of pink Himalayan salt???} for the average home cook that they are better left in the hands of upscale gourmands.

Me? I prefer accessible. Convenient. Adorable. Basically, this:

Yes, this is a mini Pie-on-a-Stick. And yes, I did jump on the food on a stick bandwagon. {Twice now, but who's counting?} Take one look at this and tell me you could've resisted.

I am loving the "Skewered Revolution" I'm seeing right now in the culinary world. Think beyond kebabs, corndogs, and toasted marshmallows, people. We're getting creative here. {See: Exhibits A & B}

I needed something portable, individual, and easy to bring along to a barbecue this weekend, and these cute little pies were just the ticket. Plus, check out how my mad skills with a paring knife helped me make them patriotic for the Memorial Day weekend! ;)

I have got to say, folks, I'm enjoying this trend quite a bit. I won't be the least surprised if this one sticks around. {Bwahaha!!! I didn't even mean to go there. But I did. :P}

Happy Memorial Day Weekend to you!

Mini Pies on a Stick
Adapted from: Bakerella, filling recipe from Taste of Home

You'll Need:
Store bough pie crust {if you're feeling very Martha & not in a rush, go ahead & make your own.}
Lollipop sticks (sold at craft stores)
Cookie cutters

For Filling:
1/3 cup sugar
2 cups frozen cherries
1/8 teaspoon salt
3/4 cups water
1/8 cup cornstarch
1 tablespoon fresh lemon juice

In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; let cool.

Assembling Pies:

I could explain it all to you, but honestly, Bakerella did such a good {and cute!} job letting her little one demonstrate how to properly assemble the pies on a stick. If she can do it, you can do it! Check out the photo tutorial. :)