New Express Unit

New Year's Pretzel

To celebrate the New Year, Priory Fine Pastries is unleashing their delicious New Year’s Pretzels!  Stop in or call the bakery to order yours today!  The Pretzels are just $4 without icing, $4.50 with icing and $5 with icing and nuts.  Visit our Bakery at 528 East Ohio Street on Pittsburgh’s North Side or call us at 412.321.7270.

Did Someone Say Gingerbread?

Want to get the kids into the holiday spirit this year?  Try building a gingerbread house with them – it’s a great and fun activity for both them and YOU!  Building a gingerbread house can be as simple or as difficult as you’d like.  You can go to the store and purchase kits for easy setup or you can get as creative as you want and build it from scratch!  Either way, we know once you build one, you’ll be back for more!  Here’s a great site to get you started on your dream gingerbread house! Good luck and happy baking!

Pumpkin Pie Bites

Not ready to give up the Thanksgiving Pumpkin Pie yet? Here’s a super easy and delicious recipe from Bakerella for Pumpklin Pie Bites. Not only will these cure your cravings for Pumpkin Pie, but they are also just fun to look at!  So whether your making them for a party or just for yourself, these little guys are sure to please any pumpkin lover.
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Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Enjoy!

New Chocolate Line

We’ve unveiled a whole new line of chocolate products you absolutely must try.  Chocolate covered pretzels, truffles and peanut butter bar are just a few examples of the new line.

Stop by Priory Fine Pastries and satisfy the chocolate lover within!  You won’t be disappointed!