Tag: video

Face Pie – The Halloween Pastry You Can’t Un-See

A few months ago I saw a pie image on Twitter so creepy, and disturbing, that I actually questioned whether it was too terrifying to post as a video. Usually, Halloween-themed recipes have the opposite problem, as they are almost never actually scary, but that’s not an issue here. By the way, can someone get sued for giving people nightmares?


Anyway, I eventually traced the image back to what I assumed would be some sort of food blog, but it was actually someone’s Etsy shop, where they were selling inedible versions of this basic design. So, I wasn’t able to see how it was made, but did use their “face” as a rough guide, and despite being somewhat anatomically challenged, I thought this came out looking great. And by great, I mean terrible.

If you’re disturbed enough to make this, you can use our tourtière recipe for the crust and filling, which is exactly what I did here, except for whatever reason I added a touch of ketchup to the meat. Of course, this technique would work for topping any pie, including all your favorite fruit versions, and the next time cherries are in season, I may just have to give this one more try. Or not. We’ll see. In the meantime, if at all possible, please enjoy!



– Follow this tourtière video link for the crust and filling recipes.
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Face Pie – The Halloween Pastry You Can’t Un-See

A few months ago I saw a pie image on Twitter so creepy, and disturbing, that I actually questioned whether it was too terrifying to post as a video. Usually, Halloween-themed recipes have the opposite problem, as they are almost never actually scary, but that’s not an issue here. By the way, can someone get sued for giving people nightmares?


Anyway, I eventually traced the image back to what I assumed would be some sort of food blog, but it was actually someone’s Etsy shop, where they were selling inedible versions of this basic design. So, I wasn’t able to see how it was made, but did use their “face” as a rough guide, and despite being somewhat anatomically challenged, I thought this came out looking great. And by great, I mean terrible.

If you’re disturbed enough to make this, you can use our tourtière recipe for the crust and filling, which is exactly what I did here, except for whatever reason I added a touch of ketchup to the meat. Of course, this technique would work for topping any pie, including all your favorite fruit versions, and the next time cherries are in season, I may just have to give this one more try. Or not. We’ll see. In the meantime, if at all possible, please enjoy!



– Follow this tourtière video link for the crust and filling recipes.
submit to reddit

Honeycomb Toffee – Do the Hokey Pokey

This very easy to make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, “hokey pokey,” but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. And, that’s before you dip in in chocolate, as my British friends highly recommend.


It’s no big secret that people love sweet, crispy things, but this also features the most interesting melt-in-your-mouth texture, which is created by thousands of bubbles, trapped in the cooling sugar syrup. As you can see in the video, I did two batches with different amounts of baking soda, and while the second batch did look better, the first batch was crunchier, and didn’t have any kind of aftertaste.

Other than suffering a horrible burn, there’s not a lot that can go wrong with this recipe, as long as you heat the syrup to 300 F. I checked mine with a probe thermometer, although a candy thermometer that attaches to the side of the pan would be a lot easier. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it’s done, but that requires a certain amount of experience.


Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren’t expensive, and every kitchen should have one, that really is the way to go. Regardless, as long as you promise to be careful, I really do hope you give this gorgeous, homemade honeycomb toffee a try soon. Enjoy!


Ingredients for 8 portions:
1/2 cup white granulated sugar
2 tablespoons corn syrup (or golden syrup)
1 tablespoon honey
1 teaspoon baking soda (do not use baking powder)
2 tablespoons water
– Heat to 300 F. before adding baking soda
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