It was New Year’s Eve. The restaurant was fancy and the crowd dressed in their celebratory best. When the Baked Alaska arrived at the table, I pounced and devoured with fervent enthusiasm in a very unladylike manner. “That was soooo good” I gushed in my post-ecstasy state, to which my friend gleefully pointed out the chocolate schmears all over my chin. Okay so it wasn’t my most elegant moment but now you understand my obsession with BAKED ALASKA’s! 😆 It’s also been something on my To-Make bucket list since forever so I’m not sure why it took me so long to finally make it. This show-stopping dessert is much easier than it looks, especially when you cut out a lot of the work by buying quality gelato that is as good as anything you can make at home (probably better, if you’re me) like I did using Righteous Gelato.
Read moreHoney Cardamom Meringue Roulade with Mandarin Curd { gluten-free, dairy-free option }
In my humble opinion, meringues live their best life when tumbled together with barely-sweetened cream and fresh fruits. If you’re feeling extra, a citrus curd adds a rich dimension while conveniently using up orphaned egg yolks from making the meringue. If that’s not delicious serendipity, I dunno what is. In this luxurious Honey Cardamom Meringue Roulade with Mandarin Curd, there is billowy whipped cream kissed with honey and orange blossom water, dribbles of luscious mandarin curd, and fresh juicy mandarin segments. All of it gets rolled up snug as a bug inside a marshmallow-y duvet of cardamom-flavored meringue. More fresh fruit and a smattering of crunchy slivered almonds on top is the perfect touch for a beautiful presentation and for each perfect, textured bite.
Read moreBlueberry Swirl Meringue Cookies from Oh Sweet Day! Cookbook { gluten-free, Grain-Free, dairy-free }
When talented baker, mama, and fellow Canadian blogger Fanny sent me a copy of her new debut cookbook Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats and Festive Desserts to review, I could not have been more delighted! Fanny and I have been following each other on Instagram for a few years. Her IG posts torture me (in the best way hehe) with elegantly executed desserts that inevitably awaken the dessert monster inside me! So much so, I have already made two of Fanny’s recipes, not including this delectable meringue treat (which we will get to in a beat, I promise). One such recipe was her Pecan Lemon Cream Cheese Cookies which was published in the 2017 Holiday issue of the Bake From Scratch Cookie Magazine, an issue full of featured recipes from a handful of the most elite baking bloggers. I made the Pecan Lemon Cream Cheese Cookies to include in my annual holiday cookie boxes for giving away, and hers turned out to be my personal favorite (by far) of the season. I was tempted to keep them all for myself.
Read moreWinter Pavlova with Meyer Lemon Curd { gluten-free, dairy-free }
Pavlovas don't normally come to mind in the winter since they are generally regarded as a summer dessert. I always questioned the sense in that though? High humidity is the serial murderer of pavlovas. Sure there are other factors that could undermine your pavlova, such as whites contaminated with yolks or grease / water in the mixing bowl, but I assert that weather is public enemy number one since it is not a factor you get to control.
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