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I hope you've heard the adage, "Life is uncertain, eat dessert first." It's one of my favorites. While I can no longer eat sweets the way I used to, I still love a good dessert of any kind - of every kind. So it stands to reason that when it came to making a case for which pre-cuts should be included in the Color Cuts, I was all over the Dessert Cuts.
Here's another Lulu stamp. She comes with the sentiment, "Life is uncertain. Eat dessert first." As soon as we got her in, Sherree bought her and took her home to play. Here's what she created. She used the small 6x6 paper pads from My Mind's Eye, Miss Caroline Collection and her Copic markers. Thanks Sherree for sharing her with us.
“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer. And if I may complement this piece of prudent wisdom “… start with a pavlova!” Because after you have tasted this true piece of heaven, whatever may come after that will just be consolation in the form of dessert. I can remember everything about my first bite of a fresh fruit pavlova. After spending a blissful day discovering the treasures of the Notre Dame cathedral and getting lost in fantasies and tales my friend interlaced to keep me engrossed throughout the morning, he suggested we go for dessert! “Dessert?” I asked surprised “But we have not even had lunch!” He laughed and replied “We start with dessert first in Paris!” C. was from Brest and came to Paris to study Art History and Fine Arts at the American University of Paris. I came to the university to study French and literature for their 3 month summer course. We met during a long lazy lunch a friend had organized and ended up having a heated debate about the American way of life versus the savoir faire of France. C. was enamored by the big easy America seemed to portray and for me France, Europe in general, was the doorway to everything I wanted to learn, to inhale and to live - art, history, literature, style, cuisine - it had all I desired. As we crossed the Pont d’Arcole leaving the Notre Dame cathedral behind us, I was imagining éclairs, Tarte au Chocolate and Charlottes, turning to C. and trying to guess what I would be indulging in. The last thing I remember was passing by the Centre Georges Pompidou, after which C. and I got involved in another one of our heated discussions. He led me down a small winding street and finally we stopped at an inconspicuous little bistro at the corner of a street. He went inside as I took a seat on one of the free tables outside. Coming out with big bowls of creamy café au lait he informed me that I was going to taste heaven. I was breathless at the sight as the waiter placed the plate and offered me one of the two spoons. A light caramel colored meringue, distinctly cracked and beautiful in its imperfectness. The crisp shell with a luscious marshmellowy, chewy center was topped with lashings of, ever so lightly sweetened, whipped cream and spilling over the plate ruby red raspberries and deep blue blueberries shimmered in the afternoon sun. If ever the heavens should open and beam an incandescent ray of sunlight directly on my head and a chorus of heavenly angles sing in all their glory, that would have been the perfect moment as I savored my first bite of a pavlova. It was the most delightful experience to say the least. I went on to learn how to make pavlova in the hotel pastry kitchen during my Hotel Management training. Taking in all the intricacies and noting all the dos & don’ts of making a perfect pavlova. Every time I do make a pavlova I silently thank C. for sharing this memorable experience with me. Truth be told though, making a pavlova is not rocket science and by no means should one be intimidated by the lengthy recipes. There are just few tips and tricks one needs to keep in mind, but I urge all those who have been shying away from making a homemade pavlova - dive in and dare. To help you along I’ve noted these tips and tricks for you here. How to make the perfect Pavlova For every 1 egg white you use in your meringue you should calculate 55g of sugar. The addition of cornstarch / cornflour and vinegar helps create a soft marshmallow center and a crisp crust. Fresh egg whites separate easier so make sure they are as fresh as can be. Make sure you use a clean and dry bowl while whisking your egg whites - any grease or moisture will stop your eggs from aerating. Overbeating egg white breaks down the structure and the meringue is most likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled - it’s too late: you'll need to start again with fresh egg whites. The sugar needs to be added gradually, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Make sure that the sugar is completely dissolved, as undissolved sugar causes "weeping". This happens when moisture forms on the meringue, so if the mixture is grainy, continue whisking. If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves. To test this rub a little of the mixture between your fingertips. I usually draw a circle on the back of my baking paper as a stencil, which helps keep the meringue in shape. Use a palette knife to pull the meringue mixture upwards around the edge to create furrows. This helps support the sides of the pavlova, and prevent it from cracking too much and collapsing. I make a well in the center of the meringue so that it looks almost like a bowl. This is perfect to hold the filling comfortably. After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it's still warm it will cool too quickly, and may crack and collapse. Some people like their meringue really dry and airy, for which you would leave it in the oven, with door ajar, overnight. Or you can pull it out a little earlier, leaving the center gooey and chewy. The meringue may be made 2-3 days ahead and stored in an airtight container, but the pavlova should be filled only shortly before serving as otherwise it will get soggy and lose it’s crispness. When it comes to fillings your imagination is the limit! The classic pavlova will be filled with a cream Chantilly (lightly sweetened whipped cream) and topped with an assortment of fresh fruit like kiwis, strawberries, blueberries. Most fruits love pavlova, so do not hesitate to use fresh peaches or plums, sliced pineapple chunks, passion fruit, mangoes or a combination of fruit. If you do not fancy fruit for a topping there are many other choices. Try nuts or a combination of nuts and coarsely chopped chocolate. I have even made a breakfast pavlova topped with granola! You can also use mascarpone, fruit curds and preserves for your pavlova - no limitations. Earlier this week I asked my Twitter friends what their favorite fillings and toppings for a pavlova were and here are a few of my favorites: @FoodWineGuru: @MeetaWFLH Lots of creme Chantilly and a sharp fruit like peaches and raspberries. Bananas in rum flavored cream. Mango with ginger. Mx @Saeek: @MeetaWFLH That pavlova is perfection! I'd love to make one with mango and whipped cream this summer. :) @sipsandspoonful: @MeetaWFLH rhubarb compote! Pr berries and passion fruit! @thelittleloaf: @MeetaWFLH lemon curd cream + raspberries or poached pears, hazelnuts & dark chocolate or vanilla bean cream, kiwi + passion fruit! @TLTLittleThings: @MeetaWFLH Chocolate base with cream and raspberries is still my favorite! Your pavlova looks gorgeous! @Didoliscious: @MeetaWFLH creme chantilly, salted peanut & cashews brittle with buttermilk caramel ( tangy yet sweet) and finally do not miss Catty’s divine pavlova with strawberries, blueberries and passionfruit. it seems we both had pavlova on our minds this weekend! Thank you to all who replied with your awesome ideas! My pavlova today is a special treat for Chris of Mele Cotte, who is my gracious hostess for the Monthly Mingle this month. Chris has chosen the perfect theme to welcome Spring along with “Berries & Cherries”! The Black Forest Pavlova is my twist on the famous German cake, the Schwarzwälder Kirschtorte. I make a basic meringue and fill it with a light quark cream flavored with Kirsch. I top it with sweet, plump Morello cherries, which also have been macerated in Kirsch, finally shavings of dark Lindt chocolate kiss the pavlova for a decadent touch! This would be the perfect dessert for your Easter brunch or dinner. Before I let you loose on the recipe, allow me to inform you that due to two unexpected cancellations two spots have freed up on our Plate to page Workshop in Somerset this May. These are the last two spots and for those who were eager to come join us but did not make the registration in time you might just be in luck. Have a look at the programme, details about accommodation, and then you can register here. Enjoy the pavlova! Recipe: Black Forest Pavlova Printable version of recipe here Prep Time: 30 minutes Total Time: 2 hours Serves: approx. 6 Ingredients: For the meringue 4 large egg whites 220g fine caster sugar 2 teaspoons cornstarch 1 teaspoon vinegar 1 teaspoon Kirsch For the filling 2 tablespoons Kirsch 500g Morello cherries in a jar in fruit juice 400g quark 2 tablespoons sugar 250g whipping cream 50g dark chocolate, grated Method: For the meringue Preheat oven to 175 degrees C. Draw a circle approx. 20 cm in diameter on a sheet of baking paper. Place, pencil-side down, on a baking tray. To make the meringue, whip the egg whites with an electric whisk to soft peaks. Gradually add the sugar, a tablespoon at a time, occasionally scraping down the side of the bowl. Once all the sugar has been added whisk for another 2-3 minutes until stiff peaks form. The mixture should be thick and glossy. Make sure the sugar has dissolved completely and the meringue is not grainy. Add the cornstarch folding gently with a spatula, then pour in the vinegar and the kirsch and fold through. Spoon the meringue onto the baking paper and using a palette knife shape into a circle using the penciled mar as a guide. Pull the meringue upwards around the edge to create furrows, which will support the sides of the pavlova. Make a well in the middle, which will hold the filling. Make sure the base of the meringue is not too thin. Turn the heat down to 100 degrees C and bake the for 1 ½ hours until the pavlova is dry and crisp. Turn the oven off and leave the meringue in the oven, with the door ajar until cooled completely – 4 to 5 hours. Do not remove the meringue from the oven when it is still warm as it will cool too quickly and may crack and collapse. Slide the pavlova onto a plate and spoon the filling into the center. For the filling Drain the cherries reserving about 2 tablespoons of the fruit juice. Place cherries in a bowl, pour the reserved juice and 1 tablespoon Kirsch and allow to macerate until the meringue is ready. To make the quark filling mix together the quark, sugar and remaining kirsch. Whisk the whipped cream until stiff and fluffy. Gently fold into the quark mixture. When ready to serve fill the meringue with the quark-cream mixture, spoon the kirsch cherries over the top and sprinkle the grated chocolate. Drizzle some of the cherry liquid over the filling and serve immediately. Verdict I cannot begin to explain the feeling of excitement I get every time I take the first bite from a pavlova (providing it is a good one). I guess the choir of angels are always there to sing in chorus even after all these years. This pavlova is a delight. I like to add quark to my whipped cream as it provides a little substance and I really like the slightly tangy flavor it gives. The Kirsch was very subtle even though it is added to all three components and the cherries sweet and juicy. We cut out big wedges of the pavlova, sinking back into our chairs to enjoy each pavlova moment. To you in the Northern hemisphere, hope you are enjoying the gorgeous Spring weather and to you in the Southern hemisphere take in all the gorgeous Fall colors. I’m getting back to working on my presentations for the Dubai workshop and together with Sally sending out the final details to all our participants. We’ve organized a great two day session and thanks to Atlantis, The Palm, who have been extremely generous sponsors, we have an amazing venue in Nasimi Beach. Sally is busy packing the goodie bags, which are bulging with incredible products sponsored by some great companies. On day two we have also planned a fun field trip sponsored by Lafayette Gourmet, who are putting together a great event for us. Enjoy the week! More perfect Easter dessert ideas from WFLH: Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries Rhubarb Pear Sponge Pudding with Vanilla Sauce Mango & Passionfruit Tiramisu All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Pastries are my first love. When I lived in Montreal, the scents of butter and yeast swirled out onto the sidewalks, luring me into the small pâtisseries . I could rarely resist. Naturally, baking became my second love, which developed from a desire to create that which I first loved.
Life is uncertain. Eat dessert first.
Explore and share the best hand-curated food quotes from popular chefs, famous cooks, your favorite food writers, and more.
As designers, we usually turn to different sources of inspiration. As a matter of fact, we’ve discovered the best one—desktop wallpapers that are a little more distinctive than the usual crowd. This post features free desktop wallpapers created by artists across the globe for August 2014. This creativity mission has been going on for six years now, and we are very thankful to all designers who have contributed and are still diligently contributing each month.
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Life is uncertain, eat the dessert first. Or, in other words, don’t postpone the good stuff for the time you might not be able to do it. Use your best years
They've been serving homemade pies and food since 1969 and it's so good, it will blow your taste buds away. Keep reading to get all the details.
"Life is uncertain. Eat dessert first."
Life is uncertain, eat dessert first!
I have created a printable for this inspirational statement, important words to live by: "Life is Uncertain, Eat Dessert First." Visit A Day in Candliand.
- Cheer yourself up with some sugar 'cos life is too short not to have dessert. - Printed on natural white, ultra smooth, acid and lignin free archival paper using an advanced digital dry ink method to ensure vibrant image quality. - Photo is signed and dated at the back. - Photo frame is NOT included. - All photographs are packaged carefully to ensure they get to you in perfect condition.
quantum physics
“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer. And if I may complement this piece of prudent wisdom “… start with a pavlova!” ...
Life is Uncertain - Eat Dessert First Oatmeal Cookies with Brown Butter Icing Spending a week with my daughter, son-in-law and beautiful granddaughter, I wanted to make a healthier snack than my usual Nana treats. I adapted this from a recipe by Paula Deen, and was really pleased with the results. I had never used white whole wheat flour, but Bethany had it in her pantry so I tried it. I am definitely a convert. If you don't have buttermilk, put 1 tablespoon white vinegar or lemon juice in a cup measure and add enough milk to make 1/2 cup. Let it sit 5 minutes and there you have it - buttermilk. Ingredients 1/2 cup (1 stick) butter, softened 1/2 cup vegetable shortening 1 1/2 cups packed light brown sugar 2 eggs 1/2 cup buttermilk 1 3/4 cups white whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 2 1/2 cups quick-cooking oatmeal 1 cup dark chocolate chips 1 1/2 cups chopped walnuts 1 teaspoon pure vanilla extract Brown Butter Icing, recipe follows Directions Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy (at least 6 minutes). Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, chocolate, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing. Brown Butter Icing: 1/2 cup butter 3 cups sifted powdered sugar 1 teaspoon maple syrup or 1/2 teaspoon flavoring 3 to 4 tablespoons water In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and maple flavoring. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies. Decadent Chocolate Torte It is simple, rich, and always wins raves - everything you want for a little slice of chocolate heaven! Serves 12. 8 ounces softened, unsalted Butter 1 cup sugar 8 ounces Ghirardelli Bittersweet chocolate chips,melted and cooled 8 large eggs, separated 1. Preheat oven to 325°F. Grease and flour a 9-inch springform pan. 2. Using a hand mixer and a large bowl, beat the butter with the sugar until light and lemony. Mix in the chocolate. Beat in the egg yolks, 2 at a time, until combined. 3. In a separate bowl, beat the egg whites until stiff. Stir ¼ of the whites into the chocolate mixture to lighten it, fold in the remaining egg whites. 4. Scrape ¾ of the batter into the prepared pan and bake for 40-45 minutes. Let stand at room temperature until cool. It will continue to cook as it cools. Spread the remaining batter on top. Refrigerate or freeze until serving time. Serve cold, frozen, or at room temperature with a dollop of slightly sweetened whipped cream. Miami Beach Birthday Cake This cake was the winner in the 1964 Pillsbury's Grand National Bake Off. I have made it often and it never fails to please. 6-ounce package (1 cup) semi-sweet chocolate morsels 1/2 cup graham-cracker crumbs (See note) 1/3 cup butter, melted 1/2 cup chopped walnuts 2 cups flour (regular or instant blending, such as Wondra) 1 teaspoon baking soda 1 teaspoon salt 1/2 cup butter 1-1/2 cups plus 2 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 1-1/4 cups buttermilk or sour milk 1 cup heavy creamPreheat oven to 375 degrees. Melt 1/3 cup of chocolate morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham-cracker crumbs and melted butter. Stir in walnuts and 2/3 cup chocolate morsels; set aside. Combine flour with soda and salt. Cream butter in large mixing bowl. Gradually add 1-1/2 cups sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla extract. At low speed, add dry ingredients, alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved crumb mixture. Bake at 375 degrees for 30 to 40 minutes until cake springs back when touched lightly in center. Cool. Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top-side up. Refrigerate. Note: If desired, 1 cup flaked coconut may be substituted for graham-cracker crumbs. Peanut Butter Stuffed Hot Fudge Cupcakes Really? Peanut Butter and Chocolate - with Hot Fudge. Say no more..... Ingredients FOR THE CUPCAKES: 1 whole Egg ¾ cups Brown Sugar ½ cups Milk ½ cups Plus 1 Tablespoon Heavy Cream ½ cups Butter, Melted 1 teaspoon Vanilla Extract 2 Tablespoons Sour Cream 1-⅛ cup All-purpose Flour ¼ cups Dark Cocoa Powder 1-¼ teaspoon Baking Soda ½ teaspoons Salt ¼ cups Homemade Hot Fudge (recipe Below) _____ FOR THE BUTTERCREAM: ½ cups Butter, Softened ⅔ cups Peanut Butter 3 cups Powdered Sugar (you May Need 1 More Cup) 1 Tablespoon Of Milk (have 1-2 More On Hand) 1 teaspoon Vanilla Extract 1 pinch Salt _____ FOR THE HOT FUDGE SAUCE: 1 cup Sugar 1 cup Dark Cocoa Powder 1 pinch Salt 2 Tablespoons Flour 1 cup Boiling Water Or Scalding Milk 1 Tablespoon Butter 1 teaspoon Vanilla Extract For the cupcakes: Preheat oven to 350 degrees F. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting. For the frosting: Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired. For the homemade fudge: Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens. Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks. Supernatural Brownies There is a reason these are called supernatural. I attended a cooking demonstration by chef/author Nick Malgieri and he whipped these up for the audience. After our taste, there was a loud, collective sign - ah-h-h-h-h. 16 tbsp. unsalted butter, plus more for greasing 8 oz. bittersweet chocolate, cut into 1⁄4" pieces 4 eggs 1 cup sugar 1 cup firmly packed dark brown sugar 2 tsp. vanilla extract 1⁄2 tsp. fine salt 1 cup flour 1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside. 2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside. 3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve. MAKES 24 BROWNIES
Life is short eat dessert first tea towel measures 22 inches wide by 26 inches long design is 4 inches wide by 3 1/2 inches high.
Flourless Chocolate Cake
“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer. And if I may complement this piece of prudent wisdom “… start with a pavlova!” Because after you have tasted this true piece of heaven, whatever may come after that will just be consolation in the form of dessert. I can remember everything about my first bite of a fresh fruit pavlova. After spending a blissful day discovering the treasures of the Notre Dame cathedral and getting lost in fantasies and tales my friend interlaced to keep me engrossed throughout the morning, he suggested we go for dessert! “Dessert?” I asked surprised “But we have not even had lunch!” He laughed and replied “We start with dessert first in Paris!” C. was from Brest and came to Paris to study Art History and Fine Arts at the American University of Paris. I came to the university to study French and literature for their 3 month summer course. We met during a long lazy lunch a friend had organized and ended up having a heated debate about the American way of life versus the savoir faire of France. C. was enamored by the big easy America seemed to portray and for me France, Europe in general, was the doorway to everything I wanted to learn, to inhale and to live - art, history, literature, style, cuisine - it had all I desired. As we crossed the Pont d’Arcole leaving the Notre Dame cathedral behind us, I was imagining éclairs, Tarte au Chocolate and Charlottes, turning to C. and trying to guess what I would be indulging in. The last thing I remember was passing by the Centre Georges Pompidou, after which C. and I got involved in another one of our heated discussions. He led me down a small winding street and finally we stopped at an inconspicuous little bistro at the corner of a street. He went inside as I took a seat on one of the free tables outside. Coming out with big bowls of creamy café au lait he informed me that I was going to taste heaven. I was breathless at the sight as the waiter placed the plate and offered me one of the two spoons. A light caramel colored meringue, distinctly cracked and beautiful in its imperfectness. The crisp shell with a luscious marshmellowy, chewy center was topped with lashings of, ever so lightly sweetened, whipped cream and spilling over the plate ruby red raspberries and deep blue blueberries shimmered in the afternoon sun. If ever the heavens should open and beam an incandescent ray of sunlight directly on my head and a chorus of heavenly angles sing in all their glory, that would have been the perfect moment as I savored my first bite of a pavlova. It was the most delightful experience to say the least. I went on to learn how to make pavlova in the hotel pastry kitchen during my Hotel Management training. Taking in all the intricacies and noting all the dos & don’ts of making a perfect pavlova. Every time I do make a pavlova I silently thank C. for sharing this memorable experience with me. Truth be told though, making a pavlova is not rocket science and by no means should one be intimidated by the lengthy recipes. There are just few tips and tricks one needs to keep in mind, but I urge all those who have been shying away from making a homemade pavlova - dive in and dare. To help you along I’ve noted these tips and tricks for you here. How to make the perfect Pavlova For every 1 egg white you use in your meringue you should calculate 55g of sugar. The addition of cornstarch / cornflour and vinegar helps create a soft marshmallow center and a crisp crust. Fresh egg whites separate easier so make sure they are as fresh as can be. Make sure you use a clean and dry bowl while whisking your egg whites - any grease or moisture will stop your eggs from aerating. Overbeating egg white breaks down the structure and the meringue is most likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled - it’s too late: you'll need to start again with fresh egg whites. The sugar needs to be added gradually, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Make sure that the sugar is completely dissolved, as undissolved sugar causes "weeping". This happens when moisture forms on the meringue, so if the mixture is grainy, continue whisking. If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves. To test this rub a little of the mixture between your fingertips. I usually draw a circle on the back of my baking paper as a stencil, which helps keep the meringue in shape. Use a palette knife to pull the meringue mixture upwards around the edge to create furrows. This helps support the sides of the pavlova, and prevent it from cracking too much and collapsing. I make a well in the center of the meringue so that it looks almost like a bowl. This is perfect to hold the filling comfortably. After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it's still warm it will cool too quickly, and may crack and collapse. Some people like their meringue really dry and airy, for which you would leave it in the oven, with door ajar, overnight. Or you can pull it out a little earlier, leaving the center gooey and chewy. The meringue may be made 2-3 days ahead and stored in an airtight container, but the pavlova should be filled only shortly before serving as otherwise it will get soggy and lose it’s crispness. When it comes to fillings your imagination is the limit! The classic pavlova will be filled with a cream Chantilly (lightly sweetened whipped cream) and topped with an assortment of fresh fruit like kiwis, strawberries, blueberries. Most fruits love pavlova, so do not hesitate to use fresh peaches or plums, sliced pineapple chunks, passion fruit, mangoes or a combination of fruit. If you do not fancy fruit for a topping there are many other choices. Try nuts or a combination of nuts and coarsely chopped chocolate. I have even made a breakfast pavlova topped with granola! You can also use mascarpone, fruit curds and preserves for your pavlova - no limitations. Earlier this week I asked my Twitter friends what their favorite fillings and toppings for a pavlova were and here are a few of my favorites: @FoodWineGuru: @MeetaWFLH Lots of creme Chantilly and a sharp fruit like peaches and raspberries. Bananas in rum flavored cream. Mango with ginger. Mx @Saeek: @MeetaWFLH That pavlova is perfection! I'd love to make one with mango and whipped cream this summer. :) @sipsandspoonful: @MeetaWFLH rhubarb compote! Pr berries and passion fruit! @thelittleloaf: @MeetaWFLH lemon curd cream + raspberries or poached pears, hazelnuts & dark chocolate or vanilla bean cream, kiwi + passion fruit! @TLTLittleThings: @MeetaWFLH Chocolate base with cream and raspberries is still my favorite! Your pavlova looks gorgeous! @Didoliscious: @MeetaWFLH creme chantilly, salted peanut & cashews brittle with buttermilk caramel ( tangy yet sweet) and finally do not miss Catty’s divine pavlova with strawberries, blueberries and passionfruit. it seems we both had pavlova on our minds this weekend! Thank you to all who replied with your awesome ideas! My pavlova today is a special treat for Chris of Mele Cotte, who is my gracious hostess for the Monthly Mingle this month. Chris has chosen the perfect theme to welcome Spring along with “Berries & Cherries”! The Black Forest Pavlova is my twist on the famous German cake, the Schwarzwälder Kirschtorte. I make a basic meringue and fill it with a light quark cream flavored with Kirsch. I top it with sweet, plump Morello cherries, which also have been macerated in Kirsch, finally shavings of dark Lindt chocolate kiss the pavlova for a decadent touch! This would be the perfect dessert for your Easter brunch or dinner. Before I let you loose on the recipe, allow me to inform you that due to two unexpected cancellations two spots have freed up on our Plate to page Workshop in Somerset this May. These are the last two spots and for those who were eager to come join us but did not make the registration in time you might just be in luck. Have a look at the programme, details about accommodation, and then you can register here. Enjoy the pavlova! Recipe: Black Forest Pavlova Printable version of recipe here Prep Time: 30 minutes Total Time: 2 hours Serves: approx. 6 Ingredients: For the meringue 4 large egg whites 220g fine caster sugar 2 teaspoons cornstarch 1 teaspoon vinegar 1 teaspoon Kirsch For the filling 2 tablespoons Kirsch 500g Morello cherries in a jar in fruit juice 400g quark 2 tablespoons sugar 250g whipping cream 50g dark chocolate, grated Method: For the meringue Preheat oven to 175 degrees C. Draw a circle approx. 20 cm in diameter on a sheet of baking paper. Place, pencil-side down, on a baking tray. To make the meringue, whip the egg whites with an electric whisk to soft peaks. Gradually add the sugar, a tablespoon at a time, occasionally scraping down the side of the bowl. Once all the sugar has been added whisk for another 2-3 minutes until stiff peaks form. The mixture should be thick and glossy. Make sure the sugar has dissolved completely and the meringue is not grainy. Add the cornstarch folding gently with a spatula, then pour in the vinegar and the kirsch and fold through. Spoon the meringue onto the baking paper and using a palette knife shape into a circle using the penciled mar as a guide. Pull the meringue upwards around the edge to create furrows, which will support the sides of the pavlova. Make a well in the middle, which will hold the filling. Make sure the base of the meringue is not too thin. Turn the heat down to 100 degrees C and bake the for 1 ½ hours until the pavlova is dry and crisp. Turn the oven off and leave the meringue in the oven, with the door ajar until cooled completely – 4 to 5 hours. Do not remove the meringue from the oven when it is still warm as it will cool too quickly and may crack and collapse. Slide the pavlova onto a plate and spoon the filling into the center. For the filling Drain the cherries reserving about 2 tablespoons of the fruit juice. Place cherries in a bowl, pour the reserved juice and 1 tablespoon Kirsch and allow to macerate until the meringue is ready. To make the quark filling mix together the quark, sugar and remaining kirsch. Whisk the whipped cream until stiff and fluffy. Gently fold into the quark mixture. When ready to serve fill the meringue with the quark-cream mixture, spoon the kirsch cherries over the top and sprinkle the grated chocolate. Drizzle some of the cherry liquid over the filling and serve immediately. Verdict I cannot begin to explain the feeling of excitement I get every time I take the first bite from a pavlova (providing it is a good one). I guess the choir of angels are always there to sing in chorus even after all these years. This pavlova is a delight. I like to add quark to my whipped cream as it provides a little substance and I really like the slightly tangy flavor it gives. The Kirsch was very subtle even though it is added to all three components and the cherries sweet and juicy. We cut out big wedges of the pavlova, sinking back into our chairs to enjoy each pavlova moment. To you in the Northern hemisphere, hope you are enjoying the gorgeous Spring weather and to you in the Southern hemisphere take in all the gorgeous Fall colors. I’m getting back to working on my presentations for the Dubai workshop and together with Sally sending out the final details to all our participants. We’ve organized a great two day session and thanks to Atlantis, The Palm, who have been extremely generous sponsors, we have an amazing venue in Nasimi Beach. Sally is busy packing the goodie bags, which are bulging with incredible products sponsored by some great companies. On day two we have also planned a fun field trip sponsored by Lafayette Gourmet, who are putting together a great event for us. Enjoy the week! More perfect Easter dessert ideas from WFLH: Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries Rhubarb Pear Sponge Pudding with Vanilla Sauce Mango & Passionfruit Tiramisu All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Life is uncertain. Eat dessert first. ~Ernestine Ulmer 11" x 15" /28x38 cm/ archival fine art giclée reproduction print on beautiful white Hahnemuhle Photo Rag 276 g Paper - genuine artist paper made of 100 % cotton with fine, smooth matt surface. It is printed with finest archival fade resistant inks, the colors are rich and vivid; it is the exact replica of my original illustration. The image is centered on the paper leaving a white border for framing. ****I sign and date my prints upon request.**** Each print is mailed FLAT in a nice, stiff, white cardboard map with a protective cellophane sleeve, with an extra cardboard inside for extra protection. With love, Anek - - - - - - - - - - - - - - - - - Shipping Informations Items are shipped from Croatia, using International priority airmail. I package everything with care to ensure that your order arrives safely and in great shape. - - - - - - - - - - - - - - - - - Sales of artwork do not transfer copyrights. © 2012 Anek - All my work is protected by copyright.
Life is uncertain, eat dessert first!
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Life is uncertain eat dessert first, Baking Lover Shirt, Baking T-Shirt, Baker T Shirts, Funny Baker Shirt, Baking Gifts, Love Baking Production Time: Typically 1-3 days (usually 2 days) Shipping Time: Usually 2-5 days (typically 3 days) Product Description: The Bella Canvas Unisex T-shirt is made from 100% soft cotton (fiber content may vary for different colors) and features a high-quality print. The fabric is light, weighing in at 4.2 oz/yd² (142 g/m²), and the shirt runs true to size. Our Relaxed Fit Tee (Bella + Canvas style 3001) has a unisex style that may run a touch small for men and about a half a size large for women, offering a relaxed fit that is soft and cozy. For T-shirt sizes, please refer to the listing image. Care Instructions: Machine wash warm (max 40C or 105F); non-chlorine bleach as needed; tumble dry on low heat; iron, steam, or dry on medium heat; do not dry clean. Printing Method: The shirts are printed using the DTG printing method. This involves using specialized or modified inkjet technology to apply ink directly to the garment's fibers. The process uses specialty inks (inkjet textile inks) that are absorbed by the garment's fibers and requires a way to hold the garment in a fixed position and an inkjet print head. Life is uncertain eat dessert first, Baking Lover Shirt, Baking T-Shirt, Baker T Shirts, Funny Baker Shirt, Baking Gifts, Love Baking
Calling all New York City foodies! If you're looking for some of the best dessert places in New York City then this post is for you! Check out some of the best and most Instagram worthy desserts in New York City, through the eyes of a local.
Explore and share the best hand-curated food quotes from popular chefs, famous cooks, your favorite food writers, and more.
Explore and share the best hand-curated food quotes from popular chefs, famous cooks, your favorite food writers, and more.
