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Welcome to Lip-Smacking Food where I document my adventures in food and share my recipes. Enjoy! 

Pies from Two Little Red Hens

Pies from Two Little Red Hens

The cupcakes at Two Little Red Hens were one of the first I ever tried when I moved to New York City in 2012. I'll be honest; 'normally' I'm not a big cupcake fan. A lot of the time they have way too much buttercream frosting, and are too sweet for my liking. Which is why I fell in love with the cupcakes here. My favorite is the Key Lime Pie cupcake, which boasts a creamy lime filling. You really can't go wrong with any of their cupcakes.

Now let's talk about the pies: oh my god. Pure bliss! I got the cherry pie ($4/slice) one Sunday when I needed a break from the crazy pace of the city. I was lucky to get a seat: the weekends are particularly hard for getting a seat, there's only 8 or so in the bakery. The cherries used in the pie are Michigan sour cherries. Sour cherries are my favorite kind in baked goods: they balance out the sweetness so perfectly. And the cherries remain whole, not some pureed mush you sometimes find in other pies. The lattice crust was flaky and flavorful, a real joy to eat. Some crusts are too thick or lack flavor. Two Little Red Hens has created one of the most delicious pie crusts I've ever had. 

On a different day (I couldn't eat both of these pie slices in one day! Well I probably could, but my belly wouldn't thank me), my boyfriend came to my work office and delivered a slice of Chocolate Pecan Pie. He knows me very well! This was my first time eating a pecan pie with chocolate in it, and it definitely won't be my last. Once again, I couldn't fault that tasty crust. The buttery, sweet filling hit all the right notes, and the addition of huge chunks of dark chocolate really was the icing on the cake. They use Callebaut 60/40 chocolate so you know it's the good stuff. The slight bitterness of the chocolate goes so well with the sweet filling and roasted pecans. 

Two Little Red Hens began with two aspiring bakers at a farmers market in Brooklyn in 1992. They then opened a bakery in Park Slope and gained a loyal following. In 2001 a second bakery was opened in Yorkville, which remains today. The two bakers have since parted ways, and said goodbye to their Brooklyn location.  Christina Winkler is at the helm of Two Little Red Hens, and she makes a point of only using quality ingredients, which speak for themselves in the baked goods. Go for the pies, the cupcakes or both. Just go. 

Two Little Red Hens: 1652 2nd Ave, New York, NY 10028

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