Alcohol Drinks What's New

Apple Pie Baileys Is Hitting Shelves NOW To Celebrate Fall Early

Photo courtesy of Baileys

Fall is still a bit of a ways away, but that hasn’t stopped brands from starting to roll out the pumpkin spice collections early. Baileys has taken a different approach, however, and is kicking off their autumn early with the launch of an Apple Pie Baileys flavor.

The new creamy liquor is meant to combine the notes of vanilla ice cream and cinnamon with the taste of a freshly baked apple pie. Baileys is introducing the new bottles as a limited edition flavor that can be enjoyed now, but is meant to be paired with Friendsgiving, Thanksgiving, or other fall feasts.

Photo courtesy of Baileys

Apple Pie Baileys bottles are already available wherever spirits are sold nationwide, but only in limited quantities. Each 750 mL bottle comes in at a price of $24.99.

Fast Food Now Trending Opinion

How McDonald’s Convinced You Their New Apple Pie Is ‘Healthier’

Photo by Peter Pham/Foodbeast

Whenever McDonald’s makes changes to a classic menu item, people tend to freak out and take things to the extreme.

The perfect example is the reaction to McDonald’s new apple pie recipe, which sports a significantly smaller ingredient list.

The wording of the McDonald’s press release was pretty genius and comical, as they managed to convince the food world that their apple pies were somehow healthier, without ever saying that they were. By nutrient content claim regulations,  McDonald’s can’t call their baked apple pie healthy anyway.

Yet, they’ve managed to dupe sites such as Delish, who wrote that McDonald’s “announced that they are revamping the apple pie recipe in an effort to make it healthier,” and even Insider who reported there is “less sugar,” when in fact, there are actually three more grams than the old pies.

Using terms like, “positive changes,” and never really highlighting specific nutritional changes, McDonald’s made sure to let you know that something changed, but didn’t get too specific about it.

“Our new freshly baked apple pie recipe is in line with other positive changes we have made,” McDonald’s spokesperson Tiffany Briggs, said. “We removed, for example, artificial preservatives from our Chicken McNuggets and switched to real butter in our breakfast sandwiches because those changes matter to our guests.”

Photo by Peter Pham/Foodbeast

The most noticeable change in the ingredients list, is the replacement of high fructose corn syrup with apple juice concentrate, which means they replaced sugar with sugar.

So when the press release said, “…our new apple pie is made with fewer ingredients such as sugar,” it’s totally true. They did get rid of a sugar ingredient, but put another one in its place.

The statement doesn’t necessarily mean the pies now have a better source of sugar, or even less sugar. In fact, when looking at their old nutrition label, the sugar content actually increased. The new recipe for the pies has 16 grams of sugar, while the older recipe had only 13 grams.

They did get rid of a lot of ingredients, however, as sorbitol, dextrose, brown sugar, apple powder from dehydrated apples, sodium alginate, spice, trisodium citrate, dicalcium phosphate, “natural and artificial flavors,” soy lecithin, yeast extract, enzyme, and coloring; are all gone. There was only 2 percent or less of each of those ingredients to begin with, but it’s still something.

The pie does seem to have a handful of less calories, but not a significant amount. The listed number of calories for the old apple pie was 248, while the new ones have 240 calories.

The only real difference is that the label looks a little cleaner.

And I guess the new lattice top looks cool. Even then, the lattice tops create the illusion of less crust, but the carbohydrate content is about the same.

This style of pie had been tested in California for over a year, and per usual, customers weren’t very receptive to the change, voicing their opinions on Twitter.




After a personal taste test, for the sake of research, the new pie didn’t taste as sweet, maybe because of the lack of brown sugar. Even then, the taste was pretty comparable to the old, so there’s a good chance the angry customers typing away on Twitter and news outlets, haven’t even tried the pie yet.

As McDonald’s tries to create the illusion of health, this new apple pie isn’t its best effort, but that might be a good thing. If it ain’t broke, don’t fix it. Instead, fix your ice cream machines.

Art Hit-Or-Miss Now Trending

Model Rachel Cook Seductively Eats An Apple Pie In This Video Series

From sultry McDonald’s commercials, to even hotter Carl’s Jr. commercials, Los Angeles-based video director Chris Applebaum has a knack for tapping into both our sexual, and food-driven desires at the same time.

His latest work consists of model Rachel Cook having her way with a pie. In the 3-part Instagram series, Applebaum shows the model dismantling a whipped cream-topped apple pie, while Foghat’s “Slow Ride” plays in the background.

Applebaum has been on a bit of a food kick lately, shooting models such as Brittny Ward eating Lucky Charms…

A video posted by Brittny Ward (@brittnyward) on

… and Samaria Regalado making a mess with chocolate-covered strawberries.

You may, or may not love the sexual nature of these food videos, but you can’t hate too much on a creative artist who knows how to tastefully blend the two worlds together.

Health News Packaged Food Products What's New

This Holiday Pie Granola is Delicious And Tackles Food Waste Issues

With the holiday season now beginning, all of the timely dessert-themed products are taking the market by storm. One product line, however, stands out from the rest.

Los Angeles-based startup Pulp Pantry has brought the holiday pie flavors into granola, with flavors like Apple Pie and Pumpkin Pie available to taste.


What’s special about the granola from Pulp Pantry is that they are entirely plant-based and GRAIN FREE.

Instead of using traditional oats to make these festive granolas, CEO Kaitlin Mogentale sources pulps from LA-based juiceries like Suja to create her products. Almond pulp, apple pulp, and carrot pulp that would otherwise be discarded is converted into delicious, clean snacks like these granolas that are high in both fiber and protein.

Using pulps to create these products give Pulp Pantry an exciting and innovative angle in the granola world, as it provides huge flavor coupled with incredible nutrition. On top of that, it tackles the growing issue of food waste in this country – where 60 million tons of produce are tossed as food waste each year.

Pulp Pantry addresses this issue with the granolas, veggie crackers, and baking mixes that they sell online and in stores.

While the Apple Pie Granola is an original product, Pumpkin Pie is a new flavor created just in time for the holiday season.

You can head online to get these exciting, festive granolas, and also where the Pumpkin Pie flavor is sold exclusively. Pulp Pantry’s original flavors of granola can also be found across several stores in the Los Angeles area:

  • Erewhon
  • Renew Juicery
  • Livestyle Juice Bar
  • Grow DTLA
  • Grassroots Natural Market

We absolutely recommend heading to one of these stores (or online) to grab these granolas as a perfect holiday party snack or as a way to give your breakfast a holiday-themed, food-conscious twist!

Fast Food News Restaurants

Subway Debuts New Fall Seasonal Items On Their Menu

There’s nothing that punctuates the fall season more than the welcoming aroma of turkey roasting in the oven, or catching the first long-awaited scent of a moist, fluffy pumpkin pie at the dinner table.

Beginning October 10, Subway will be celebrating the Thanksgiving tradition by offering two new menu items that highlight the flavors of fall.

Their new Autumn Carved Turkey Sandwich features thickly sliced all-white meat carved turkey. Subway’s chef’s recipe is served on 9-Grain Wheat Bread, with cheddar cheese, and features a new Sweet Cranberry Mustard Sauce, fresh spinach, tomato, and red onion, and can be ordered toasted or regular.


Additionally, Subway is excited to announce the debut of two new cookie flavors: apple pie and the beloved fall favorite, pumpkin spice.

You simply can’t celebrate fall properly without pumpkin spice. That’s why Subway is offering its new pumpkin spice cookies made with a scrumptious pumpkin-flavored dough, natural vanilla, molasses, nutmeg, white confectionary chips, and cinnamon.


Subway’s apple pie cookies are made with Granny Smith and Fuji Apples grown in the Pacific Northwest.

The large, naturally sweetened chunks of apple are lightly coated in cinnamon. Nutmeg, cloves, and natural apple flavor are then blended into the dough, creating a delicious, traditional apple pie taste.


With limited-time flavors like these, we wish that Fall would last forever!


This Is How The Rest Of The World Does Apple Pie

“There’s nothing more American than apple pie.”

While the US is the most vocal about its apple pride, apple pie is really just a testament to the constant stirring of our melting pot. British and Scandinavian pies have the most direct influence, but various other countries have their own ideas when it comes to apple pastries.


GERMANY: Apfel Maultaschen 


American apple turnovers get most of the fame associated with their deliciousness, but they owe their ubiquity to early German immigrants. In 17th century Germany, Swabian monks began to “hide” donated meats in savory pastries that were eventually called Maultaschen. The nearby Bavarians, no strangers to the dessert world, began putting sweeter fillings between the dough, like plums and apples. The result can look like a traditional apple turnover or a strudel, depending on the recipe you follow.

What sets it apart: Though some throw this ingredient to the wind, authentic Apfel Maultaschen should use potato dough instead of plain flour.  

COLOMBIA: Arepas Dulces con Manzanas


If you’re not much of a baker, this dessert is the perfect deconstruction of any country’s approach to an apple pastry. Arepas are typically a no-nonsense, cornmeal flatbread found throughout Latin America, but Colombia is notorious for its arepa ingenuity. There are dozens of variations that stretch the definition of what a flatbread should be, including a simple addition of sugar and cinnamon that allows you to cling to the culinary safety of the frying pan. Caramelize some apple slices to pile on top of your crispy arepas and they’re ready to enjoy.

What sets it apart: No oven necessary. But you might want to wear sleeves.


ITALY: Torta di Mele

Lately, cakes with fruit crusts have been popping up all over Pinterest and dessert blogs with little to no credit given to the Western European countries who’ve been mastering these bad boys for centuries. Italian torte di mele seems like uncovered apple pies at first glance, but beneath the oven-glazed apple slices lies a lemon cake. Its rustic simplicity allows for several variations, but it’s common for recipes from Northern Italy to require more apples due to the region’s plentiful 2,000-year-old apple orchards.

What sets it apart: When people talk about rustic cakes, this is what’s on their mind. 

FRANCE: Gâteau aux Pommes

A photo posted by Isma (@touchedesaveurs) on

This cake is more apple than anything else and is an unapologetic celebration of French flippancy. The measurements vary from person to person, because French chefs just have a sixth sense about how much vanilla extract is too much without using measuring tools. Think of this cake as a torta di mele’s wild sibling: full of enough apple chunks, booze, and sugar to produce the sexiest sugar crash ever invented. Rum is the popular libation of choice, but whiskeys and bourbons round out the recipe just as nicely.

What sets it apart: The breathalyzer you might need afterwards and the overwhelming apple presence.

RUSSIA: Sharlotka

Russia’s thrown its own hat in this fray by way of a super sweet treat that lends its popularity to the simplicity in its preparation. Contributing to the overall sweetness of the sharlotka is the tale behind its name’s inception: as the story goes, the inventing baker named it after Charlotte, the name of the woman he was smitten by. Aaaaand the crowd goes ‘awwwww.’

What sets it apart: Think of the sharlotka as the glorious offspring of an apple pie and apple cake.


The Pumpecapple Piecake Fuses Popular Desserts into a Frakencake of Deliciousness


You know that whole saying about having your cake and eating it too? Well, this bakery lets you have your cake and some pie too, because why the hell shouldn’t you enjoy both? Based in Texas, the Three Brothers Bakery has birthed the perfect companion to your Thanksgiving Turducken, the Pumpecapple Piecake. Yes, it all sounds like nonsense, but let’s break this frakencake down layer by layer.

The piecake’s premise is simple, yet genius. Each cake layer is its own flavor baked with a complemental pie which gives each cake a sweet balance that’s good on its own, but even better together. Three Brothers bakes up all their pies first so they can drop them into each cake prior to baking, but in order to keep the pies as structurally sound as possible without affecting the cake, the dough is made with eggs, making the crust more cake-like than flaky. The cakes are also purposely made to be more dense in order to support the pies as well as the heavy layers to keep the piecake from collapsing.

A traditional spiced cake is obviously paired with an apple pie, the chocolate cake gets a little more adventurous in its partnership with pecan pie, then comes a pumpkin spiced caked with, you guessed it, a pumpkin pie. The pies are expertly flipped into the cake rounds between batter additions before they’re baked. After the cakes are done, they are frozen, stabilized with a dowel rod, and then finally ready for construction.

The cake layers are flipped upside down during the building process so the pies are right side up inside the piecake. Cream cheese icing coats the entire piecake, while an addition of pecans and drizzling of scratch-made caramel sauce takes this already extraordinary dessert to the next level.

According to the Three Brothers Bakery website, this piecake weighs a hefty 23 pounds and doesn’t come cheap at a $175 price tag. Before you freak out and purchase those plane tickets to Texas, you should know that the bakery does overnight these things.

H/T + PicThx Food Network


Fast Food

Someone is Petitioning McDonald’s to Make a ‘McFried Ice Cream Pie’

Pie_Product Shot

If you’ve yet to taste a McDonald’s Apple Pie dipped into a vat of soft serve Vanilla ice cream, wipe the drool from your chin and get yourself to a Mick Deez real quick.

While you can achieve this delicious combination through some quick menu hacking at pretty much any local McDonald’s location, there is a curious coalition of people promoting a project called the McFried Ice Cream Pie petition. The project includes a cute video (see below), a petition form, and a product shot (see above) of vanilla ice cream and apple pie fused into one gloriously deep fried dessert.

The campaign is an attempt to petition McDonald’s on eventually getting the fried piece ice cream sorcery to a menu in the near future. No word from McDonald’s if they even know how to do it, but it looks like they’ll need to do some research at people stuffing cold ice cream in warm things.

As of this writeup, there are currently 579 petition signings on