Cooking through the seasons for family & friends in my Colorado kitchen
Figs are a lovely early autumn treat, and here they’re featured in a luscious dark chocolate cake. This decadent cake is moist and rich and for true chocolate lovers! It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of …
Fall cupcake recipe redo! Moist cinnamon cupcakes sit beneath a large kiss of pumpkin cream cheese frosting, spiced with more cinnamon, nutmeg and cloves. Dusted with cinnamon-sugar on top, cinnamon cupcakes with pumpkin spice-cream cheese frosting are as pretty as they are delicious! Looking for …
These apple cinnamon kodiak cakes muffins are made with grated apples, ground cinnamon, and pure maple syrup. They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. I love muffins for breakfast…or a snack…or really, any time of the day! They’re wonderful for …
Grandma’s pumpkin pie is a classic, traditional pumpkin pie. Made with canned pumpkin puree, evaporated milk and a perfect blend of fall spices, it’s the easiest pie of the season and one your family will absolutely love! Every family has its cherished traditions, and for mine, one of the most treasured …
Figs are a lovely early autumn treat, and here they’re featured in a luscious dark chocolate cake. This decadent cake is moist and rich and for true chocolate lovers! It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of …
Brazilian cheese bread, or pão de queijo, is an addictive combination of crispy, cheesy, and chewy goodness. Made with tapioca flour, these “rolls” are naturally gluten free! They’re like a chewy cheese puff, perfect for an after-school snack or a delicious accompaniment to your favorite dinner.
Pão de queijo, also known as Brazilian cheese bread, is a popular snack in Brazil. These iconic “rolls” are loved around the world for their crispy exterior and chewy, cheesy center. If you’ve ever eaten gougères (French cheese puffs), they’re like a chewier version of these little cheese puffs. Brazilian cheese bread has a rich history that dates back to colonial times when tapioca flour was discovered as an economical and versatile alternative to wheat flour. From there, the recipe evolved, and today, it is a beloved part of Brazilian culinary culture.
Brazilian supermarkets carry pre-made frozen cheese bread dough that can also be found in specialty stores worldwide. You may have seen Brazilian cheese bread in the frozen section of your grocery store. One popular brand I see is called Brazi Bites. While convenient, there’s something special about preparing it from scratch and savoring the aroma and taste of freshly-baked cheese bread. The store-bought cheese bread is good, but not as good as these homemade blender Brazilian cheese bites and you certainly do not get the same bang for your buck!
Gluten-free cheesy bread at it’s best!
gluten-free bread that is unlike anything you’ve ever tasted. I promise…one bite of these unique Brazilian cheese balls and you’ll never be the same!
No muscle or kneading necessary!
This easy blender pão de queijo recipe can be whipped up at home in less than 15 minutes! No stand mixer, stove-top or kneading tough dough. Other traditional Brazilian cheese bread recipes require a lot of muscle to stir thick dough over the stove-top – much like that of pâte à choux. Not this one! Throw everything in and with a quick whir of the blender, the batter is ready to go.
Versatile & simple ingredients
Grab a bag of tapioca flour and you probably have the rest of the ingredients in your pantry and fridge. Have a favorite cheese you want to feature? Use it! Want to add some fresh herbs? Great! It’s a simple recipe you can get creative with!
So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Brazil with this easy Brazilian cheese bread recipe.
Allow all ingredients to come to room temperature (melted butter, eggs, and milk)
Preheat your oven to 400°F (200°C). Grease 2 mini muffin tins (24 cups total). Place all ingredients in blender and process on low speed for a few seconds. Turn up the speed and blend until smooth.
Pour batter into prepared muffin tin, dividing among 24 cups. Bake for 20-25 minutes until edges are golden and tops begin to crack and brown slightly. The outside should be crispy, while the inside remains soft and chewy.
Remove cheese rolls from muffin tins and place on a cooling rack to cool slightly before serving. They can be enjoyed warm, fresh out of the oven, or at room temperature. However, they are at their best when served warm.
Although still good at room temperature, the taste and texture is even better when they’re fresh out of the oven. To reheat, place room temperature rolls on a baking sheet in a 350 degree oven and bake for 4-6 minutes, until crisp and hot.
Brazilian cheese bread is incredibly versatile and can be enjoyed on its own as a snack, served as an appetizer, or as a side dish. It pairs perfectly with a cup of coffee, a glass of wine, or even a fruity caipirinha, the famous Brazilian cocktail. I often serve them with a bowl of chili or our family’s favorite slow cooker beef & barley soup.
Yes! Once baked, they freeze well in a tightly sealed ziplock bag. To reheat, just pop them onto a baking sheet in a 350 degree oven and bake for 15-20 minutes, until hot throughout.
For an extra flavor twist, you can add herbs, spices, or even diced ham to the batter. Experiment with different kinds of cheese to give your Brazilian cheese bread rolls a unique taste. I’d love to hear in the comments below which variations you make!
This blueberry sour cream coffee cake recipe is my all-time favorite coffee cake, one that is sure to impress your guests and be the first to go at your next brunch! Moist sour cream coffee cake, bursting with delicious blueberries and coupled with a crumbly …
This spiced one-bowl banana chocolate caramel bundt cake is studded with dark chocolate & pecans and topped with homemade brown sugar-caramel glaze just as it comes out of the oven. It’s truly one-of-a-kind! Wondering what to make with that bunch of brown bananas on your …
This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand.
I’ve made dozens of granola recipes searching for the “one”, and this one takes the cake. Believe it or not, I discovered this recipe on the back of a bag of coconut chips I was trying to use up before expiration.
Why buy store-bought granola when you can whip up a batch of this incredible, homemade coconut almond granola in less than 5 minutes? It’s seriously so fast. A few minutes after your tray of granola hits the oven, the scent of cinnamon, vanilla and toasted coconut will overwhelm your whole kitchen. This recipe easily doubles and you can save half in the freezer for a future breakfast or snack!
Preheat oven to 300 degrees F and center an oven rack. If you’re doubling, place oven racks in upper and lower thirds. Grease one (or two if you’re doubling) half sheet baking pans (the ones with rims) or line with parchment paper.
In large bowl, stir together oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together maple syrup, oil, and vanilla. Pour liquid ingredients into dry ingredients and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.
Pour onto greased half sheet pan and bake for 30 minutes. Remove from oven and carefully stir with a spatula. Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet.
If you can wait long enough and resist eating this straight out of the oven, these are some of my favorite ways to serve it for breakfast or a snack:
Store cooled granola in an airtight container for up to one week. Alternatively, you can freeze for 3-4 months in large ziplock bag(s).
There are countless delicious granola variations and ways to improvise with what you have on hand. These are a few of my tested modifications, but be sure to comment if you have other ideas or things you’ve tried!
Grated Apple Yogurt Bowl
Banana Peanut Butter Smoothie “Milkshakes”
Whole What Chocolate Zucchini Bread
Deeply chocolate and ultra smooth, the chocolate silk filling is crowned with homemade whipped cream and sits on a buttery chocolate cookie crust. Decadent chocolate silk pie combines two layers of chocolate and is a perfect dessert for any occasion. This chocolate lover’s dream pie …
Dipped in chocolate, these heart-shaped chocolate linzer cookies have all the traditional “spice” flavors of a linzer cookie: hazelnuts, citrus zest and and a little cinnamon, minus the jam usually sandwiched in-between. They’re pretty and oh so good! Looking for a chocolate version of the …
Raspberry crisp with chocolate streusel, for two! This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together. In less than 10 minutes you’ll be popping these beauties into the oven for a lovely finish to a fancy dinner at home or a quiet, cozy evening in.
The inspiration for this recipe came from my abiding daydream of a chocolate streusel topping for any number of my favorite fruit crisps. I discovered a chocolate “crunch” in Dorie Greenspan’s Everyday Dorie cookbook and knew as soon as I read her description that Dorie must surely be signing off on my vision for a chocolate crisp makeover. After a few tweaks, I found Dorie’s chocolate crunch, aka chocolate streusel or chocolate crumble, is the perfect crown for my favorite fruit in a baked raspberry chocolate crisp.
Looking to serve more than two? See this recipe for the original version of chocolate raspberry crisp.
This is a quick two-part assembly: first the fruit filling and then the streusel. Layer in ramekins…and bake! Here’s how it goes:
There are countless variations and ways to change up fruit crisps! A few other ideas to try:
Yes. I tested this recipe with both frozen and fresh raspberries. I love making this dessert for Valentine’s day in February, when fresh raspberries are out of season and expensive, so I opt for frozen berries. But, when summer hits, I turn to fresh raspberries.
Lemon pizzelle cookies are thin and crisp waffle cookies, made with butter, lemon zest and vanilla extract. Often made at Christmas and Easter in Italy, pizzelle cookies are easy and fun to make! If you’ve ever had a pizzelle cookie before, you know how beautiful and …
Rolled in sparkly sugar, with barely golden edges, orange chocolate French butter cookies (sables) are flecked with dark chocolate and orange zest. French butter cookies are generally a perfect addition to a holiday baking line-up, as they’re sturdy and pack beautifully; these orange & chocolate sables …
Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing chocolate cherry cookie you’ll feel good about eating any time of day. These chocolate cherry trail mix cookies can pass for an after-school snack since they’re filled with good-for-you ingredients, but they’re delicious enough to serve to a house full of hungry holiday guests as well.
Have you ever baked with whole wheat flour? This recipe uses regular whole wheat flour instead of all-purpose white flour and is generally easy to find at your grocery store. See this double chocolate zucchini bread recipe for more information about the difference between whole wheat pastry flour and whole wheat flour. This recipe originated from the back of Bob’s Red Mill’s whole wheat flour package. Feel free to play with the mix-ins, adding your favorite trail mix combo. Mine happens to be dark chocolate and dried cherry-based, but you could also try dried cranberries and pecans. Use whatever you love, or have in your pantry!
Don’t be tempted to over-bake these cookies. They’ll have the best texture if they’re still slightly underdone when you remove them from the oven as they’ll firm up when they cool.
These cookies can be stored in an air-tight container for up to one week or frozen for up to three months. To defrost, simply thaw on the counter overnight.
Deep-dish Dutch apple pie. Filled with layer upon layer of soft, cinnamon-scented apples, this pie is, without a doubt, my favorite Thanksgiving pie and the one I make every year. It’s my girls’ favorite, too. The tart-like crust is slightly sweet and the whole thing …
Creating delicious and good looking pies is possible! Follow along to roll out pie dough like a pro with these step-by-step instructions. Rolling out pie dough is so much easier than you might think, and with a little practice you’ll be creating beautiful, or darn …
This over-the-top chocolate bourbon pecan pie started as a Thanksgiving tradition for many years, until my mom started requesting it for her birthday dessert. Her birthday is just a few days after Thanksgiving, so, often we make it twice in the span of two weeks! A spin on a classic holiday pie gets an upgrade with the addition of chocolate and bourbon. I ditched the corn syrup in exchange for pure maple syrup, so if you’re looking for a pecan pie recipe without corn syrup, this is the one! The hint of maple blends so well with the Bourbon. Thanksgiving pie or birthday treat…you decide! I hope this chocolate bourbon pecan pie finds a place at your table this holiday season.
Absolutely! Corn syrup is traditionally used in pecan pie because it helps the pie hold together. This recipe uses a tablespoon of flour and that flour, combined with the eggs, allows the pie to set. Plus, I can’t begin to describe just how well the Bourbon pairs with the flavor of the maple syrup…so, give that corn syrup the boot!
Form pie dough in 9-inch pie pan. See this tutorial for how to roll out pie crust. Fill pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool on cooling rack.
While crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, bourbon, flour, and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.
Bake filling for 45 minutes to 1 hour, taking care to ensure crust does not brown too much with foil or pie shields around outer crust. Remove from oven and allow it to cool before slicing to serve. Serve with ice cream or homemade whipped cream!
No chill time required for these cinnamon-sugar cut-out cookies! Just mix, cut & bake these delicious roll out cookies, made extra special with cinnamon and almond extract. No cookie plate is complete without a decorated cut-out cookie, like the ones we remember from our childhood. These …
Diana’s Christmas Cookie Plate I noticed the arrival of Christmas trees shining through neighbor’s windows earlier than ever this year, as well as an unprecedented extravagance to outside Christmas light displays around town. There’s a definite longing for the joy and hope of the Christmas …
Homemade old-fashioned buttermilk pancakes, for two! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples. It’s an easy small batch recipe and makes perfect light & fluffy pancakes, the best you’ve ever had! So, grab your favorite griddle and get flipping!
Every summer as a kid, my brother and I traveled to Cleveland to stay with my grandparents. The joy of our time there was highlighted by extravagant breakfasts, served most often on their charming screened-in porch, complete with both orange juice and a glass of milk, as well as some kind of fresh fruit. How spoiled we were! Grandpa’s homemade pancakes were my favorite in the rotation of their special breakfasts, and one of the things I looked forward to most during our time in Ohio. As a kid, I didn’t quite understand what made them so unbelievably delicious. Now, I realize it was the taste of the real buttermilk, mixed into the homemade batter that made the pancakes unequivocally tastier than the ones I was accustomed to eating the rest of year. The fresh Ohio maple syrup didn’t hurt, either. At home, we used “syrup”. At Grandma and Grandpa’s, it was always a pitcher of the real deal good stuff.
Fast forward to my life now, and I get to spoil my family with Grandpa’s incredible old-fashioned pancakes. My girls know them as “Grandpa Norm’s pancakes”. I love sharing a special piece of my childhood with them. I hope you enjoy them as much as we do!
This will guarantee you don’t have any pockets of baking soda in your pancakes. If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.
If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the flour and they’ll be tough and chewy. Mix just until most of the flour has been absorbed by the liquid ingredients and you see some lumps.
You want to use the batter as soon as it’s combined and take advantage of all those glorious CO2 bubbles from the buttermilk and baking soda reaction. If you’ve read the opposite before, it’s likely because the other pancake batter is made with baking powder, which takes more time to activate.
I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!
Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking. You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop. Use a thin but sturdy spatula for flipping precision.
This recipe makes about 8 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.
Mix flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine.
In a small bowl, whisk buttermilk vigorously with egg and oil.
Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!
First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot. You should feel the heat coming from the pan when you place your hand a few inches above.
Once hot, coat the bottom of the pan with a little more avocado oil or butter (about one teaspoon).
Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles. They will begin to bubble quite quickly if the pan is sufficiently heated. Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.
When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula. If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily). Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.
Remove pancakes in batches as you go, and repeat with remaining batter. I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
Serve pancakes in two stacks, one for you and one for a loved one! Serve with butter and plenty of pure maple syrup. Bacon and fresh fruit are also nice additions!
Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade buttermilk substitute.
No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight. But, once you mix the wet ingredients with the dry ingredients, it’s go time!
When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide. Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy. Letting the batter sit will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.
Pancakes freeze and reheat well for future weekday breakfasts or snacks on the go.
To freeze, place in ziplock bag, separating each layer with parchment paper. These will keep up to 2 months.
To reheat, place frozen pancakes in toaster/toaster oven or microwave for 30 seconds on high heat.
Double Chocolate Zucchini Bread
Chocolate Strawberry Shortcake Sundaes
Homemade “Boxed” Pancake Mix
Grated Apple Yogurt Bowl
Coconut Almond Granola
Want to know the secret to the best pancakes? It’s buttermilk! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples. It’s an easy recipe and makes light & fluffy old-fashioned buttermilk pancakes, the best you’ve ever had! So, grab your favorite griddle and …
This homemade buttermilk “boxed” pancake mix makes the best extra fluffy pancakes and saves you time, money and your sanity! The simple ingredient list includes flour, baking soda, salt, sugar, & powdered buttermilk. Just add oil and water. No eggs needed. No milk. Just easy, …
Made with fresh blueberries and a hint of lemon, this easy southern blueberry cobbler is a summertime must-make! This delicious dessert combines a buttery batter, juicy blueberries and a crackly sugar topping. Topped with a scoop of ice cream or whipped cream, it’s a perfect ending to a backyard cookout with friends!
Although controversial, most agree a cobbler consists of baked fruit topped with some form of dough. The many, many variations of blueberry cobbler recipes try to define this form of dough. Biscuit-like, similar to that of a shortcake? Or, this “dough” can be more similar to a cake batter.
This southern cobbler starts with a base of hot butter, into which a batter is poured, topped with blueberries, and baked. The blueberries mostly sink to the bottom while the cake-like cobbler rises to the top. The batter almost “fries” in the butter, and crisps along the edges of the pan, creating a delicious textural combination against the cake-like center. Whereas, a more traditional cobbler consists of a thicker, biscuit topping.
Both types of blueberry cobblers consist of juicy berries, cooked to a bubbly, jammy filling. Obviously, there are hundreds of fruit combinations to try, depending on the season and what’s available at the time. That’s what makes cobblers so fun and versatile. Here, we feature blueberries…with just a hint of lemon. So delicious!
A crisp, or a crumble, showcases “dough” in the form of a streusel topping or a crumb topping. Also placed upon a baked fruit base, this crumble or streusel topping is inherently more “crisp”. Crisps are also delicious and another one of my all-time favorites, especially this chocolate raspberry crisp.
You’ll use 1 cup of sugar total, divided into three parts: 1 tablespoon for the blueberry mixture, 1/4 cup for the topping, and the remaining sugar for the batter.
Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely.
Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan. Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn’t burn!
Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined. Set aside 1/4 cup of the sugar to save for topping. Whisk remaining sugar into dry ingredients.
Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula. Lastly, stir in melted butter. Do not over mix. Just like when you’re making pancake batter, it’s OK if it’s a little lumpy and uneven.
Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter. Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
Place assembled cobbler in oven and set a timer for 25 minutes. After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler. Rotate pan and return to preheated oven to bake for an additional 23-28 minutes. Bake for 48-53 minutes total. I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside. You really can’t dry this out, so don’t be afraid to bake it until it’s a deep brown on the edges and the sugar on top is beginning to brown. Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving.
Leftover cobbler will keep at room temperature for 2-3 days, covered. The texture is best on the day it’s baked but it’s also good the next morning as it softens into more of a blueberry cake and makes an excellent accompaniment to coffee or tea.
Have a little more time? I will tempt you with this amazing blueberry streusel pie recipe for your next baking project!
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this blueberry cobbler becomes a favorite in your house, too.
Please let me know how it turned out for you! Leaving a comment below provides wonderful feedback and supports my blog. Thank you!
These apple cinnamon kodiak cakes muffins are made with grated apples, ground cinnamon, and pure maple syrup. They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. I love muffins for breakfast…or a snack…or really, any time of the day! They’re wonderful for …
A pairing as perfect as chocolate and coffee begs to be featured in some of the best dessert recipes, and that’s just what these are! In this roundup, I highlight 30+ inspired mocha dessert recipes. From mocha pies to chocolate espresso cakes, and everything in …
Impress your loved ones with this easy berry pavlova with vanilla bean whipped cream. This elegant pavlova has a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, this berry pavlova dessert is absolutely delicious!
This recipe is very adaptable. I’ll share a few of my favorite ways to top a pavlova, but it’s pretty with an assortment of fresh berries, especially in spring and summer when berries start to fill the markets at a reasonable price! Pavlova is also delicious topped with vanilla bean whipped cream and a lovely lemon or grapefruit curd, which is a perfect way to use up all those leftover egg yolks from your meringue.
A popular dessert in both New Zealand and Australia, Pavlova dates back to the early 1900s and was named after the famous Romanian ballerina, Anna Pavlova. Like a ballerina, pavlova is a graceful and light meringue-based dessert, most often topped with sweetened whipped cream, seasonal fruit and even a fruit coulis or curd if we’re getting extra fancy.
The distinct texture of pavlova is what really makes this dessert so special. The magic happens when sugar dissolves into egg whites as they are whipped, making meringue. As the sugar dissolves, it stabilizes the whipped egg whites so they can hold their shape and hold air as they bake. The whipped meringue is shaped into a large cake-shaped disc and baked at a low temperature. Unlike classic meringue recipes that are crunchy throughout, pavlova is crisp on the outside and soft and spongy in the center.
Pavlova meringue and classic meringue consist mostly of the same ingredients. However, the technique for whipping the meringue and the baking time and temperature are what distinguish a pavlova in texture from that of a classic meringue. Follow these easy step-by-step instructions to get the texture just right.
Wash your bowl and whisk one extra time with hot soapy water or wipe with a clean dish towel and a little vinegar before starting. If your whisk or bowl has any residual grease or oil hanging out, it will impede the finished volume of the meringue.
Eggs at room temperature whip better and make more voluminous meringue. Remember to pull them out of the refrigerator a few hours before you plan to use them. Or, you can place cold eggs in warm water for about 5 minutes to bring them to room temperature.
Over one bowl, crack the eggs and catch the yolk in one hand while letting the white fall below into bowl. Place yolk into second bowl. Repeat for all eggs. When you use the cracked egg shell to catch and separate the eggs, a portion of the yolk often ends up with the white. And, as stated above, fat impedes the volume of whipped egg whites. I learned this technique when I took pastry classes.
Make sure egg whites are foamy and form soft peaks before adding the sugar. You don’t want to turn the mixer above medium speed or you’ll whip too much air into your meringue too quickly, and it will be unstable, which can affect the finished look of your pavlova. Some cracks are normal and OK, but you don’t want the meringue to fall and crack considerably while it bakes.
To ensure your meringue is nice and dry on the outside, you can let it cool in the oven, especially if it’s a particularly humid day. You want to keep your baked meringue dry!
You can make all the components of the pavlova ahead of time (ie. meringue shell, whipped cream, curd, coulis, etc) and assemble before just before serving. The baked meringue shell will keep for up to two days after baking. Make sure to keep it in a covered container.
