Cranberry Bliss Bars

In past years, I would traditionally spend long days decorating the house for Christmas. Carefully unwrapping the glass ornaments, chalkware Santas, and other beloved holiday decorations collected over the years. And once the house was dressed in all of it's Christmas finery, I would spend even longer days baking and shipping out boxes of cookies. But this year I decided to break with tradition. Meaning all of those boxes filled with beloved collections will remain in the attic until next year.  Instead, this year the house is decorated with trees simply adorned in only white lights, beautiful wreaths hung on the doors and windows with velvet ribbon, and holiday greenery draped on shelves, chandeliers, tables, mantels, and mirrors. Surprisingly the house still has all the warm, inviting feels of the holiday season. There is much to be said for simplicity or so I (re)discovered.

But the even bigger break from my holiday traditions is putting the herculean cookie palozza baking days on hiatus this year. While I am taking a pause from sending out more than a dozen boxes of homemade cookies and confections across the country this holiday season, I will still be doing some holiday baking. But instead of the experiencing the stress over worrying if packages sent arrive when promised or are discovered on the day they are delivered, I will experience the joy of hand delivering a few, freshly baked cookie boxes to neighbors and nearby friends. For the first time in a long time I will be able to bake some of my favorite holiday cookies, particularly the ones that aren't amenable to being shipped. Things like these Linzer Sable Cookies, Viennese Finger Cookies, Chocolate Crinkle Cookies, and these absolutely divine Cranberry Bliss Bars.

If you frequent Starbucks during the holiday season, you will see and possibly be tempted by the boxes of Cranberry Bliss Bars neatly stacked in their refrigerated section. If you have had them before you know the base has a brownie like blondie texture and is studded with dried cranberries and white chocolate chips. The top layer is a luscious cream cheese icing infused with melted white chocolate and orange zest. Along with more dried cranberries sprinkled on the top is melted white chocolate. The combined flavors and textures of these Cranberry Bliss Bars makes them an incredibly blissful confection. Which more than likely gives rise to its' name.

Ginger, cinnamon, vanilla and orange zest bring warm, tantalizing flavors to the bars. While light brown sugar gives it a perfect level of sweetness and chewiness. With the batter for the bar mixed in a bowl, first using a whisk then using a spatula or wooden spoon, this is one of those unfussy recipes. The kind you can make on a whim.

When all of the bar ingredients are mixed together the result is a thick, yet spreadable batter. Using either a 9"x12" or 9"13" pan lined with parchment paper, baking time for the bars ranges from 25-30 minutes in a preheated 350 degree (F) oven. Baking time will be at the higher end of that range if using a 9"x12" pan and closer to the lower end if using a 9"x13" pan. (I used a 9"x12" pan).

The bars are baked just until the edges begin to turn a golden light brown. Like a 'brownie' the bars may feel 'slightly soft to touch' in the middle. Allowing the baked bars to cool to room temperature in the pan ensures your finished bar will have an evenly baked texture. 

The cream cheese icing is why the finished bars need to be stored in the refrigerator. But the melted white chocolate added to the icing is why they taste so decadent. Once you taste this icing, you may decide all of your other recipes requiring a cream cheese icing need to change. This icing is absolutely divine.

The creamy, luscious icing is spread evenly over the bars using an offset spatula. Once the bars are iced, immediately sprinkle on the dried cranberries. Before you drizzle on the melted white chocolate, you have two options. Drizzle it on before you cut the chilled bars, or drizzle it on after you cut them. I drizzled it on before they were cut, but in the future I will drizzle it on after they are cut.

When cutting the bars, begin by cutting 12 evenly sized squares. Then cut each square diagonally to yield a total of 24 triangles. If not serving the Cranberry Bliss Bars immediately cover them and keep them chilled in the refrigerator. They will remain fresh for at least 4 to 5 days.

If there was ever a bar to best exemplify the holiday season, it would be these Cranberry Bliss Bars. However, you might actually want them to be one of your fall and winter must bakes. Not only are they incredibly scrumptious, they have that all gussied up festive look. Seeing a platter or delivering a box of these bars will evoke the same kind of magical reaction one has when the lights are turned on the Christmas tree. If you were adding just one new baking tradition this year, I would strongly encourage you to put these Cranberry Bliss Bars on the top of your list. They will definitely bring joy to the holidays!

Recipe

Cranberry Bliss Bars

Makes 24 Bars

Ingredients

Bliss Bars

1 cup (227g) unsalted butter, melted

1 1/2 cups (300g) light brown sugar

2 large eggs, room temperature

1 teaspoon freshly grated orange zest

1 1/2 teaspoons vanilla

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon Kosher salt

2 cups + 2 Tablespoons (283g) all-purpose flour 

1 cup (166g) white chocolate chips

1 cup (112g) dried, sweetened cranberries

Cream Cheese White Chocolate Icing

8 ounces cream cheese, room temperature

3 Tablespoons unsalted butter, room temperature

1 cup (120g) confectionary sugar

1/2 cup (80g) white chocolate, melted (see notes)

Pinch of Kosher salt

1 teaspoon freshly grated orange zest

1/4 teaspoon vanilla

Additional 1/2 cup (80g) white chocolate, melted

Additional 1/2 cup (60g) dried sweetened cranberries

Directions

Bliss Bars

1. Preheat oven to 350 degrees (F). Line a 9"x12" or 9"x13" metal baking pan with parchment paper. Set aside (see notes).

2. Melt the butter. Immediately add in the light brown sugar. Whisk until smooth.

3. Add in eggs, orange zest and vanilla. Whisk until eggs are fully incorporated.

4. In a medium sized bowl, whisk together the flour, ginger, cinnamon, baking powder and salt.  Add to the butter/sugar/eggs mixture. Use a spatular to mix. Mix until flour is fully incorporated.

5. Add in the white chocolate chips and dried cranberries.

6. Spread the batter into the prepared pan. Use an offset spatula to smooth the top and even out the batter.

7. Place baking sheet on a baking pan and insert into the oven. Bake for 25-30 minutes or until the edges have turned light brown. Note: My baking time was about 28 minutes. 

8. Remove from the oven and let cool completely.

Cream Cheese White Chocolate Icing

1. In a medium sized bowl, use a hand mixer to blend the cream cheese and butter until smooth.

2. Add in the confectionary sugar, orange zest, vanilla, and salt. Mix until well blended.

3. Add in the melted chocolate. Mix until smooth and creamy.

4. Spread the icing on the cooled Bliss Bars.

5. Evenly sprinkle the additional 1/2 cup of dried cranberries over the top.

6. Use a piping bag to drizzle the additional 1/2 cup of melted white chocolate over the top. Alternately wait to drizzle the icing over the bars until after they have been cut.

7. Put the iced bars in the refrigerator to set before you first cut them into 12 evenly sized squares. Then cut each square on the diagonal. You will end up with 24 bars.

8. Serve the chilled bars immediately or cover and keep stored in the refrigerator until ready to serve or enjoy.

9. Bars should be kept covered and chilled in the refrigerator.

Notes: (1) I melted the Ghiradelli white chocolate wafers for the icing. I do not recommend melting white chocolate chips for the icing. (2) I generally buy my dried sweetened cranberries from Trader Joe's but you can find them in most grocery stores. (3) Baking time for the bars ranges from 25-30 minutes. They will bake at the upper limits of this range if using the slightly smaller 9"x12" pan and bake closer to the lower limits of this range if using the slightly larger 9"x13" pan.

Breakfast Room, Christmas 2024

Peach Crisp (Small Batch)

 

Peach season is still lingering on and I am not at all mad about it. Baskets of ripe peaches are starting to be edged out by fresh picked apples at the Farmer's Market, but those beautiful, sweet, juicy fruits continue to compete for my attention. Summer might be considered peak peach season, but lucky for us here in the midwest it continues through late September. And what better way to say goodbye to summer and to kick off the start of the autumnal baking season than with a luscious, jammy Peach Crisp topped with a buttery, crunchy, spiced, toasted oat and pecan streusel. The kind of a dessert designed to tantalize our senses and ease us into those cozy fall vibes. From its' aroma to its' flavor packed deliciousness, this rustic, seasonal dessert is an indulgence of the senses and the epitome of pure bliss.

Made in small pie dishes (or ramekins), the recipe for this mouthwatering, shareable Peach Crisp was created to satisfy the sweet tooths of a minimum of two, maximum of four people. Making it one of those perfect, impressive small dinner party desserts. Aside from something chocolate, is there anything better than ending a great dinner than with a freshly baked seasonal dessert? I say there isn't. Especially if it's this Peach Crisp.

Topping the warm Peach Crisp with a large scoop of vanilla ice cream or bowl of freshly whipped cream takes it to a whole other level of deliciousness. Is there any easier way to transform a simple, rustic dessert into something divinely decadent than by simply topping it with ice cream or whipped cream? I say there isn't. 

This is technically not one of those make ahead desserts. Meaning it cannot be completely assembled in the morning and baked later in the day. While the oat-pecan streusel can be made early in the day (then covered and chilled in the refrigerator), the peach filling should be mixed together right before you are ready to assemble and bake in the oven. The reason for this being is the filling will become much too juicy to bake up properly if allowed to sit. With regard to the peaches, you can slice or cut them up peeled or unpeeled. Slice or cut them up into at least 1/4" thick pieces. I first sliced them, then cut the slices in half.

While I think this Peach Crisp is best served warm rather than at room temperature, you can put it in the oven right before you sit down for dinner. If kept covered when it comes out of the oven, it will retain its' warmth for at least twenty or so minutes. 

The baking time for the Peach Crisp ranges from 45-50 minutes or when the top is golden brown and the peach filling is bubbling along the edges of the dish. Allowing the baked crisp to rest for at least 5 to 10 minutes before serving helps to further thicken up the luscious peach filling.

For those of you who are peach crisp purists and want to savor only the flavors of the peaches, cinnamon, toasted pecans, oats, and brown sugar, by all means enjoy it without the addition of ice cream or freshly whipped cream. But for those of you who love a dessert with even more contrasting flavors and textures, top this peach crisp with only the best vanilla ice cream or homemade whipped cream. 

I strongly encourage you to binge on peaches while freshly harvested ones can still be found at the Farmer's Market or in the grocery stores. Whether you are making a Tomato and Stoned Fruit Salad with Honey Herbed Vinaigrette, a Tomato, Peach and Burrata Caprese Salad with Basil Drizzle, or a Grilled Peach, Burrata, and Arugala Salad with Balsamic Drizzle, make certain you find time to make this crowd pleasing, scrumptious Peach Crisp at least once, if not twice! Let's all enjoy every last ripe peach while we still can!

Recipe

Peach Crisp (Small Batch)

Serves 2-4

Ingredients

2 1/2 cups (440-450g) ripe peaches, peeled, pitted and cut into chunks or slices (from approximately 2 very large or 3 medium sized peaches (Note: weigh the peaches after they have been peeled and pitted).

1/8 cup (16g) all-purpose flour

1/4 cup (50g) granulated sugar

Pinch of Kosher salt

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon vanilla

1/4 cup (50g) light brown sugar

1/2 teaspoon cinnamon

1/3 cup (44g) all-purpose flour

1/8 teaspoon Kosher salt

4 Tablespoons (56g) unsalted butter, chilled and cut into small cubes

1/3 cup (29g) old-fashioned oats (not instant)

1/3 cup (48g) pecan halves, toasted and coarsely chopped

Vanilla Ice Cream or freshly whipped cream for serving

Directions

1. Preheat oven to 350 degrees (F). Generously butter two 5" wide pie dishes or ramekins. Set aside. Note: If you only have 4" ramekins, make three crisps instead of two.

2. In a medium sized bowl, mix together the light brown sugar, cinnamon, flour, Kosher salt, unsalted butter, oats, and pecans. Use a fork, pastry blender, or your fingers to blend all of the ingredients into a crumble. Set aside.

3. In a medium-large bowl, combine the peaches, flour, sugar, Kosher salt, lemon juice and vanilla. Stir to combine.

4. Divide the peach mixture equally and spoon into the prepared baking dishes.

5. Divide the streusel topping mixture equally and spoon on top of the peach mixture.

6. Place the baking dishes on a baking sheet and insert into the preheated oven.

7. Bake for 45-50 minutes or until the top is golden brown and the peach mixture is bubbling along the edges of the dish.

8. Remove from the oven. Let the peach crisps rest for 5-10 minutes before serving.

9. Top each Peach Crisp with a generous scoop of vanilla ice cream. Alternately serve the warm crisp with a side bowl of freshly whipped cream. Or serve plain!

10. Cover and chill any leftovers in the refrigerator. Reheat in the microwave. Leftovers will good for up to three days.

Notes: (1) The crisp topping can be made the day before. Cover and store in the refrigerator. (2) The peach mixture cannot be made early in the day or the day before as their juices will start to break down. Make the peach mixture just before you are ready to bake in the oven. (3) You can make with crisp with either peeled or unpeeled peaches. I took the majority of the peels off. Use ripe peaches when making this crisp. (4) You can freeze a baked Peach Crisp for up to two months. The crisp should be at room temperature before you wrap well in plastic wrap and a freezer bag. Thaw the crisp overnight in the refrigerator. Reheat in a 350 degree (F) oven for 20 minutes. (5) You can double this recipe and bake in an 8" round baking dish (ceramic or glass). Baking time will still be 45-50 minutes. (5) I toast my pecans in a preheated 350 degree (F) oven for 7-8 minutes or until I begin smelling their aroma.

Apple Fritter Loaf

As the month of August ends, apple season begins. A much welcome sign foreshadowing the arrival of fall and the return of applesauce making and the apple baking season. In the next couple of weeks we will take a drive up to our favorite apple orchard to pick a couple of bushels of Honey Crisp Apples. In addition to making Homemade Applesauce, there will be a number of apple desserts and savory bites going into rotation. Joining the Apple Crisp, Apple Fritter Skillet Cake, Apple Fritter Cake, Caramel Apple Dutch Babies, and Cinnamon and Apple Crumble family this year will be this scrumptious, spiced, moist Apple Fritter Loaf. Having all of the flavors of apple fritters but taking only half of the work makes this the easiest, most crowd pleasing way to satisfy an apple fritter craving. 

Other than warm cinnamon sugar coated Baked Apple Cider Doughnuts, there may be no other dessert better at capturing our cravings for the seasonal flavor of apples. When chunks of apples tossed in cinnamon and brown sugar are combined with layers of a sweet brown sugar-cinnamon mixture and a buttery, moist cake, the result is the most flavorful, gorgeous quick bread. Perfect for breakfast, brunch, or a mid-day snack, a thick slice of this Apple Fritter Loaf may be one of the most tempting, irresistible, droolworthy things you can make for your family and friends. 

Other than allowing time for your butter and eggs to come to room temperature (I take mine out the night before), this isn't one of those recipes requiring a significant amount of preparation time. The entire loaf comes together in less than thirty minutes (maybe even closer to twenty) and bakes for somewhere between 55 and 65 minutes. 

In addition to the Honey Crisp Apples, the cinnamon and dark brown sugar are what makes this Apple Fritter so incredibly flavorful. The dark brown sugar gives this loaf a depth of flavor (with nots of caramel and toffee) light brown sugar just can't.While many will say it's okay to swap out the dark brown sugar with light brown sugar, I am very reluctant to tell you it's okay in this particular recipe. 

The layers of apples and dark brown sugar mixtures is what gives the loaf its' gorgeous dark stripes. In order to achieve a loaf with discernible layers of lusciousness, each component of the loaf is divided in half. 

Baking time for the Apple Fritter Loaf is somewhere between 55 and 65 minutes. For that hour your kitchen will be swimming blissfully in the heavenly, intoxicating aromas of cinnamon, apples and dark brown sugar. 

The key to making the perfect loaf is to neither over nor under bake this loaf. Begin checking for doneness at 50 minutes by inserting a long toothpick or skewer into the center of the cake. If it comes out clean or with very few crumbs, your loaf is done. Allow the loaf to rest in the pan for thirty minutes before you drizzle on the icing.

The confectionary icing truly is the literal and proverbial icing on the loaf. The sweetness and creaminess of the icing compliments and contrasts perfectly with the dense, spiced loaf. 

Cut this Apple Fritter into thick, hefty (almost 3/4") slices for the absolutely best eating experience. This is not one of those cut into thin slice kind of loaf. 

Bringing on the smells and flavors of fall in late August is one of the best decisions you can make! Sure you can wait until September to make this Apple Fritter Loaf if you are one of those delayed gratification kind of people. But there is much to be said about living in the moment. And the moment of apple season has arrived.

Recipe

Apple Fritter Loaf

Makes one loaf

Ingredients

Apple Mixture

2 cups (1 pound/454g) Honey Crisp Apples, peeled, cored, and cut into a small 1/4'-1/3" dice (about 4 small or 2 large apples) - See notes

2 Tablespoons dark brown sugar

1 teaspoon cinnamon

Sugar Mixture

1/2 cup (100g) dark brown sugar

2 teaspoons cinnamon

Batter

1/2 cup (113g) unsalted butter, room temperature

2/3 cup (134g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla

1 1/2 cups (210g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon Kosher salt

Pinch of nutmeg

1/3 cup whole milk

1/3 cup (80g) sour cream

Icing

3/4 cup (90g) confectionary sugar, sifted

1 Tablespoon + 1 teaspoon whole milk

1/4 teaspoon vanilla

Pinch of Kosher salt

Directions

1. Preheat oven to 350 degrees (F). Line a metal 8" x 4"pan with parchment paper. Butter paper and sides of pan not covered by the paper. Set aside.

2. In a medium sized bowl, mix together the apples, dark brown sugar and cinnamon. Set aside.

3. In a small bowl, mix together the dark brown sugar and cinnamon. Set aside.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately one minute.

5. Add in the granulated sugar and beat until light and fluffy (approximately 3 minutes).

6. Beat in the eggs one at a time.

7. Beat in the vanilla.

8. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt and nutmeg. Set aside.

9 .In a small-medium bowl, whisk together the milk and sour cream.

10. Add half of the flour mixture to the batter. Mix until blended.

11. Add half of milk-sour cream mixture to the batter. Mix until blended.

12. Repeat adding in the remaining flour and milk-sour cream mixture. Beat until well blended.

13. Pour half of the batter into the prepared pan.

14. Evenly top with half of the apple mixture. Note: Do not add the liquid released from the apples.

15. Evenly top with half of the sugar mixture.

16. Repeat with remaining batter, apples and sugar mixture.

17. Place the baking pan on a baking sheet. Insert into oven and bake for 55-65 minutes our until a skewer inserted into the loaf comes out clean. Note: My baking time was closer to 65 minutes and I rotated the pan midway through the baking process.

18. Remove from the oven. Let the Apple Fritter Loaf remain in the pan for 30 minutes.

19. Whisk together the icing ingredients (confectionary sugar, milk, vanilla and Kosher salt). Note: If your icing is too thick, add slightly more milk.

20. Remove the loaf from the pan. Drizzle the loaf with the icing.

21. Let the icing set and cake cool for another 30 minutes before slicing with a serrated knife.

22. Serve and enjoy. 

23. Store any leftover loaf in the pan and cover with plastic wrap. Store in the refrigerator or at room temperature. Note: The loaf was incredibly delicious on the day it was baked and equally, if not a tad more delicious the next day. So if you want to serve it for breakfast, you can make it the night before.

Notes: (1) Weight of the apples was before peeling and coring. (2) I love the flavor of baked Honey Crisp Apples. If you wanted a sweet, slightly tart Apple Fritter Loaf, use half Honey Crisp Apples and half Granny Smith Apples. But cut your Granny Smith apples into a slightly smaller dice.

Brown Butter Espresso Brownies

Before there were food blogs, food magazines, cookbooks with high gloss and styled photos, Tik-Tok videos, Instagram reels, there were cookbooks without color photographs. Sometimes there was a pencil drawing next to the recipe. However, those black and white drawings never really showed you what the finished dish should look like. Somehow generations of us managed to learn to cook and bake from those photo-free cookbooks. If you lived in the US, ingredient amounts in those recipes were (and in large part still are) measured in teaspoons, tablespoons, and cups. In recent years, there has been another trend in the food world. Recipes are now listing ingredient amounts in both the 'traditional American' way as well as in the 'rest of the world' way of grams and liters. Even when both measurements are provided, many of us continue to use the one we grew up with. So this is the part of the blog post where I tell you the recipe below for these rich, fudgy, glossy, chocolatey brownies is a big departure from what you have come to see here. The ingredient amounts are listed in the 'rest of the world' way. For those of you who use a kitchen scale to bake, this is no big deal. But for those of you don't, let me just say this is THE brownie recipe worth the price of kitchen scale. Because next to the recipe for the Decadent Chocolate Brownies aka Outrageous Brownies, this is the only other brownie recipe you need in your life. Or maybe it should be the only one.

The depth of chocolate flavor in these incredible, dense, thick Brown Butter Espresso Brownies is out of this world. Between the browned butter, the instant espresso, the melted chocolate in the batter, the Dutch Processed Cocoa, and the chocolate chips studded throughout the brownie, one bite of this brownie will feel akin to having a religious experience.

In addition to weighing out the ingredients, there is another key to creating this throw down, state fair blue ribbon worthy brownie. Baking them in a metal (aluminum) 8 inch square baking pan is a must. The thickness of the brownie adds to their allure and addictiveness.

To further enhance their fudgy texture, store the brownies in the refrigerator and serve them lightly chilled. They probably won't last more than a day or two, but if kept covered and chilled in the refrigerator they will be good for at least a week. Perfect in flavor, texture, and appearance, these luscious Brown Butter Espresso Brownies are worthy of being given some of the highest accolades possible. Best, best-ever, heavenly, ambrosial, and divine are just a few options. 

The shine on these brownies further adds to their dreamy appeal. You will be obsessed with these Brown Butter Espresso Brownies as they are the perfect combination of rich, decadent, chewy, fudgy and chocolately. I for one will be fan girling over these brownies for the rest of my life.

Recipe

Brown Butter Espresso Brownies

Makes 16 - 2" brownies

Ingredients

130 g granulated sugar

130 g light brown sugar

3 large eggs

120 g (9 Tablespoons) unsalted butter, cut into chunks

75 g semi-sweet or dark chocolate chips

70 g canola oil

2 teaspoons vanilla

75 g all-purpose flour

35 g cocoa powder (Dutch Processed)

1 Tablespoon cornstarch

1 Tablespoon instant espresso

3/4 teaspoon Kosher salt

75 g plus 2 Tablespoons semi-sweet or dark chocolate chips, divided

Flaky sea salt

Directions

1. Preheat oven to 325 degrees (F). Line an 8" square metal baking pan with parchment paper. Set aside.

2. In small saucepan, melt and brown butter (approximately 8-10 minutes). Pour browned butter and darkened bits into a medium sized bowl. Immediately add cocoa powder. Stir. Add in 75 g chocolate chips. Stir until mixture is melted. Set aside.

3. Sift together the flour, cocoa powder, cornstarch, instant espresso and Kosher salt.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs, granulated sugar and brown sugar until thick and creamy (approximately 4 minutes.

5. Add in the butter/chocolate mixture, oil, and vanilla. Mix to combine.

6. Add in the flour. Mix jut until combined.

7. Fold in 75 g of chocolate chips. 

8. Transfer batter to prepared pan. Smooth top with an offset spatula. Lightly sprinkle with flaky sea salt.

9. Put baking dish on a baking pan and insert into the oven.

10. Bake for 45-50 minutes. Do not over bake. Important Notes: Rotate the pan midway through the baking process and sprinkle on the remaining 2 Tablespoons of chocolate chips.

11. Remove from the oven. Put the baking dish on a cooling rack. 

12. Cut into 16 two inch squares when the brownies have cooled or after they have cooled and been refrigerated.

13. If not serving immediately, cover and store in the refrigerator (the brownies get even fudgier when chilled).

Notes: (1) Before removing the brownies from the oven, insert a toothpick into the center. If it has moist crumbs on it, it's done. If wet batter is on the toothpick, continue baking another 5 minutes. (2) Instead of chocolate chips, you could also chop up semi-sweet or dark chocolate. (3) Dutch Processed Cocoa creates a deeper, chocolate flavor and even richer fudgier texture. Natural cocoa powder will not yield the same results. (4) This recipe was inspired by multiple sources.

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

 

You might argue that the star of the show in these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream is the tart, creamy, luscious Lemon Curd. Or you could easily make the case that the crisp on the outside, pillowy on the inside meringues deserve that honor. When you consider these meringues are actually mini-pavlovas, you might be tempted to give the nod to the meringues. I mean, really, is there anything more impressive than being served a pavlova for dessert? Okay, maybe you think so. Or maybe you have never had the good fortune of tasting one. Yes, I can be bold, even a bit cheeky, in my beliefs and assertions. It's one of the benefits of having this food blog.

Now that I have (un)intentionally pitted the lemon curd against the meringues, I am going to make an audacious claim. There is no single star in this dessert. Rather it's the interplay between the lemon curd, the meringues, the berries, and the freshly whipped cream responsible for putting it into the show-stopping dessert category. With the most heavenly combination of flavors, the jaw-dropping gorgeous mini-pavlovas are one of those rare desserts where each part makes the other part even more delicious. They are a flavor and textural wonder.

What better way to welcome in the spring and celebrate the anticipation of summer than with a refreshing lemony dessert?  Imagine ending your dinner party with platter of these mini-pavlovas. Some of them might say you raised the bar to an impossibly high to reach level. Humbly protest, but silently consider that high praise.

There are essentially three parts to the mini-pavlovas. The lemon curd, the meringues and the whipped cream. All of them can be made ahead of time, especially the silky, tart lemon curd. The curd needs to be cold (chilled) when you assemble the pavlovas, so making it one or two days beforehand is the best way to turn what looks like a complicated dessert, into a relatively easy one. The recipe for the lemon curd will give you more than you need, however, you can use what's left to serve with scones, to just eat off a spoon, to make a lemon tart, to spread it on toast, to fill crepes, or to make a parfait. I promise, it will not go to waste. 

Making meringues requires a little bit of patience. Patience when you are whipping the egg white, sugar, white vinegar, vanilla, and cornstarch to a thick, shiny, firm peaked state. And when you bake it so that it reaches crisp on the outside and marshmallowy on the inside state. So here are some helpful hints. When beating the mixture, begin with a medium-low setting. Gradually increasing to medium and ultimately to medium-high. This process will help create a thicker, more stable meringue. When baking the meringues, begin with your oven temperature set to 275 degrees (F). After fifteen minutes, reduce the temperature to 225 degrees (F) and continue baking for another 45 minutes. Your baking time will only be an hour, but keep the meringues in the oven for at least an hour after you turn off the oven (and keep the door closed). Allowing the meringues to 'cool' in the oven will help prevent cracking.

The meringues can be baked early in the day. Cover with a light towel (e.g., flour sack towels work great) and keep at room temperature. Note: The texture of the meringue shells will change over time. They might not be as crispy on the outside if you make them the day before.

When you are ready to assemble the mini-pavlovas, begin by lightly dusting the meringue shells with confectionary sugar. Then spoon on a generous dollop of the lemon curd.

Next come the berries. For garnish, consider using mint leaves or flowers. Last, but not least, top with a large spoonful of the freshly whipped cream. Serve the mini-pavlovas on a large platter or on individual plates. Or serve the pavlovas family style and let everyone put on the lemon curd, berries and whipped cream to their heart's content.

And just when you thought this dessert couldn't get better, it does. These Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream are gluten-free! 

If you are looking for a dessert to elevate your game, make these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream. If you are looking to leave your guests feeling satisfied, euphoric, on a (slight sugar) high note, or like royalty, make these melt in your mouth pavlovas. Because there may be nothing better or more drool worthy than a crisp, pillowy meringue set against a tart lemon curd, juicy fresh berries, and the creamiest freshly whipped cream. Even your die-hard chocolate dessert loving friends may learn there is more than to one to end the night in a food coma.

Recipe

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

Serves 9-12

Ingredients

Lemon Curd

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g) at room temperature 
1/8 teaspoon sea salt

Meringues

4 large egg whites

1 cup (200g) granulated sugar

1/4 teaspoon Kosher salt

1 1/2 teaspoons cornstarch

1 teaspoon white vinegar

1 1/2 teaspoons vanilla

Whipped Cream

1 cup heavy cream

1 teaspoon vanilla

2 Tablespoons confectionary sugar

2 Tablespoons sour cream

Confectionary sugar for dusting

Fresh berries and mint leaves and/or flowers for garnish

Directions

Lemon Curd

1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 170-180 degrees (F).
4. Remove from heat, strain and transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Mixture will need to be well chilled before proceeding. Recommend making lemon curd early in the morning or the day before.)

Meringues

1. Preheat the oven to 275 degrees (F). Line two heavy bottomed baking sheets with parchment paper.

2. In a medium sized bowl, whisk together the sugar, salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a whisk attachment, add in the egg whites.  Beat on medium/low speed just until they begin to thicken.

4. Increase speed to medium and add several tablespoons of the sugar/salt/cornstarch mixture. When the mixture has disappeared into the eggs whites, add another several tablespoons. Continue until all of the mixture is incorporated into the egg whites. Then beat for two additional minutes.

5. Add in the vanilla and white vinegar. Initially beat the mixture on a medium speed (for about 3 minutes). Then increase speed to medium/high and beat until the egg white mixture is glossy and stiff peaks form when the whisk is lifted. This might take an additional 3-4 minutes. But check the meringue for doneness every two minutes.

6. Using a large cookie scoop (about 2 1/4" in diameter), place balls of dough on the prepared cookie sheets. You should have a minimum of 9, maximum of 12 scoops. Notes: Put no more than 6 scoops on each tray. My yield was 9 meringues.

7. Using a tablespoon, press down lightly to create an indentation in the center of each ball.

8. Place the baking pans in oven. Bake for 15 minutes at 275 degrees (F). Then reduce oven temperature to 225 degrees (F) and continue baking for another 40-45 minutes. Turn off the oven (keep the door closed) and let the meringues cool (at least 1 hour but no more than 2 hours). Note: Before turning off the oven, press the outside of the shell (it should feel firm) and press lightly in the center of the shell (it will be slightly soft).

Whipped Cream

1. In the bowl of small standing mixer fitted with a whisk attachment, beat the whipping cream at medium speed. As soon as it begins to thick, add in the confectionary sugar. Continue beating until soft peaks form. Add in the vanilla and sour cream, continue beating until medium peaks form. Note: Can make the whipped cream ahead earlier in the day. Store covered in the refrigerator.

Pavlova Assembly

1. Place your pavlova meringues on a serving platter or individual plates. Lightly dust with confectionary sugar.

2. Place a generous dollop of the lemon curd in the center of the meringue.

3. Add your fruit, mint and/or flower garnish.

4. Add a generous dollop of the whipped cream.

Notes: (1) You can make the meringues and whipped cream early in the day. Keep the baked meringues at room temperature and cover with a light kitchen towel (e.g., flour sack towel). Keep the whipped cream in the refrigerator. (2) Highly recommend making the lemon curd the day before. It will be good for at least two weeks in the refrigerator. (3) Instead of a fruit garnish, you can top with chopped pistachios. (4) Use the leftover egg yolks to make a custard, like the one in this Graham Cracker Custard Pie.

Glazed Butter Cake

From the moment I saw cookbook author and The Lost Kitchen restaurant owner Erin French serve slices of her Glazed Butter Cake on her television series, I had hoped she would someday publish the recipe. When her cookbook "The Lost Kitchen" didn't include the recipe, I thought it might be one she didn't want to share. However, I remained hopeful it would be included in her second cookbook "Big Heart Little Stove". Imagine the joy I felt when I discovered that book contained the recipe I had been dreaming about for years. Although I had never tasted the cake, I somehow knew it would be one destined to leave a permanent impression on one's palate. For Erin to serve it as a final course, the course everyone always remembers, I sensed it had to be something very special. And after having made and tasted it, I discovered just how special, just how delicious, how dinner party worthy it truly was. 

This deceivingly ordinary cake is moist, buttery, and incredibly flavorful. If there was ever a dessert to leave your sweet tooth feeling satisfied, this Glazed Butter Cake would be the one. 

While you are savoring the first bite, you are already anticipating the next one. Should anyone at the dinner table ask for a bite, you would be wise to tell them no. Because you might regret sharing even the smallest morsel.

For the most optimal buttery flavor, I would recommend using a European or European style butter as it has a higher fat content. And higher fat content means greater flavor. With the exception of buttermilk, all of the ingredients for the cake are pantry staples. If you know me, you know one should only use a great vanilla extract. Personally I love the Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.

When baking cakes or quick breads, metal is always preferable to glass. Metal pans are great conductors of heat. They heat up quickly and they cool down quickly. Not only can they withstand higher temperatures than glass, they are best for achieving nice, even browning. And with this Glazed Butter Cake you want the sides and bottom to get as golden as the top as well as want a perfectly cooked interior. For the most optimal results, use a high quality aluminum baking pan. For this cake (and for all of my quick breads) I use the 9" x 4" pullman loaf baking pan made by USA Pan. (I bought mine at Sur la Tab, but many good cookware stores sell them). It might be a little more expensive than other metal pans, but it delivers priceless baking results. 

The recommended baking time was 20-25 minutes, but my baking time was closer to the 30-35 minute mark. Maybe my home oven doesn't get as hot as a commercial oven. So I would recommend you begin testing for doneness at the 25 minute mark. 

The butter glaze is what sets this cake apart from all other butter cakes. Erin's recipe called using one cup. of granulated sugar, 1/4 cup water, 8 Tablespoons of unsalted butter, 2 teaspoons of vanilla and 1 teaspoon of almond extract. I ended up with more glaze than I felt the cake would take, so in the recipe below I halved the ingredients. Feel free to double them. Note: I also used only vanilla extract and not the combination of vanilla and almond combination because I like a very vanilla forward flavor in my cakes. If you like a vanilla-almond flavor combination, the original recipe called for 2 teaspoons of vanilla and 1 teaspoon of almond extracts.

For optimal absorbency and the best glazed finish, I recommend glazing the cake before it has completely cooled. The glaze will thicken as it cools, so make it while the cake is cooling. If it thickens up too much to easily spread with a brush, heat it up again to loosen the consistency.

When serving this mouthwatering cake, cut the slices on the thick side. Adorn the plates with some freshly whipped cream and seasonal berries. Or make a fruit compote. Like this Ginger Cardamon Rhubarb Compote. 

Maybe one day I will be lucky enough to get a seat at one of the highly coveted tables at The Lost Kitchen. Although truth be told, I would really love to work in Erin's kitchen for a season. Imagine that! But whether or not either of those dreams come true, I can at least enjoy some of her inspiring, beautiful, delicious food in my home. And so can you. 

Recipe

Glazed Butter Cake

Serves 10

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend a European or European Style butter)

1 1/2 cups (195g) all-purpose flour

1 cup (200g) granulated sugar

2 large eggs, room temperature

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla

1/2 cup (100g) granulated sugar

4 Tablespoon (57g) unsalted butter

1/8 cup water

1 1/2 teaspoons vanilla

Directions

1. Preheat the oven to 350 degrees (F). Generously butter a 9" x 4" metal baking pan. Line the bottom with parchment paper. Alternately line the entire pan with parchment paper. Butter the paper.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Add in the sugar and beat the mixture until light and fluffy (approximately 5 minutes).

3. Add in the eggs, one at a time. Beating each one well.

4. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt.

5. With the mixer on low, alternately add in the flour mixture and buttermilk in 5 additions, beginning and ending with the flour.

6. Mix in the vanilla.

7. Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the cake is golden and a cake tester inserted into the center of the cake comes out clean. Note: Begin checking for doneness at 30 minutes.

8. Remove the cake pan from the oven and place on a cooling rack. Allow cake to begin to cool while you make the butter glaze.

9. In a small saucepan, add in the butter, sugar and water.  Bring to a complete boil over medium-high heat while whisking constantly.

10. Remove the pan from the heat and let it cool slightly. Whisk in the vanilla. Note: The glaze will thicken as it starts to cool.

11. When the cake is cool enough to remove from the pan, transfer it to a cooling rack. Place a piece of parchment paper underneath the rack.

12. Using a pastry brush, brush the glaze over the top and sides of the cake. Keep brushing the cake until you have used all of the glaze. You want the top to have a thick coating of the glaze. 

13. Let the cake cool completely. Cut into thick slices. Serve with fresh berries and freshly whipped cream. Or serve with a rhubarb compote and freshly whipped cream. Or just eat a thick slice plain.

14. Wrap any leftover cake with plastic wrap. The cake will be good for up to 3 days.

Notes: (1) I used the 9" x 4" Pullman Pan (with lid) made by USA Pan. I found my at Sur la Tab. This is my favorite pan for making banana bread and all other quick breads. (2) The original recipe from Erin French called for double the ingredients in the Butter Glaze. Because I had too much glaze left over, I reduced the recipe by half. (2) I used Kerrygold unsalted butter for the cake. (3) Am grateful to Erin French for sharing her Glazed Butter Cake recipe in her cookbook "Big Heart Little Stove: Bringing Home Meals and Moments from The Lost Kitchen.