Spiced Pecan Apple Cider Doughnut Cake.

Spiced Pecan Apple Cider Doughnut Cake | halfbakedharvest.com #applecider #cake #easyrecipes #fall #autumn #baking

Spiced Pecan Apple Cider Doughnut Cake.

If there was ever a recipe that screams fall, it’s this Spiced Pecan Apple Cider Doughnut Cake. Made with salted apple butter, spiced cider, cinnamon, and nutmeg and layered with a buttery, cinnamony apple pecan streusel. There’s really nothing not to love about this autumn spiced cake. The true secret? A ripple of sweet maple […]

READ: Spiced Pecan Apple Cider Doughnut Cake.

Original source: https://www.halfbakedharvest.com/spiced-pecan-apple-cider-doughnut-cake/

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars are an unfussy, easy way to enjoy Pecan Pie! A thick buttery shortbread crust topped with sweet filling and crunchy pecans…Pecan Pie you can eat with your hands!

Over the last few years I have become a HUGE Pecan Pie fan. It was always a pie option that I overlooked, especially if there were other pie offerings available. I’m not sure if it’s age, or I’ve just come to my senses, but Pecan Pie has become one of my most favorite pie recipes to bake.

Continue reading Pecan Pie Bars at Cookies and Cups.

Original source: https://cookiesandcups.com/pecan-pie-bars/

Black Forest Cake Recipe

This Black Forest Cake Recipe is a creamy, chocolate-cherry dream! Made from scratch with my homemade chocolate cake, homemade cherry filling, and vanilla whipped cream. It is heaven on a plate.

I am in love with Black Forest Cake and don’t care who knows it. Believe it or not, I used to hate this cake growing up. I’m from a big family and lots of my family members loved it and requested it as a birthday cake. Every gathering or get together would normally have cake and half the time was a terrible store-bought (dry and bland) Black Forest Cake. And thus grew my dismay for this cake.

Black Forest Cake Recipe

Black Forest Cake

One bite of a store-bought Black Forest Cake and I wanted to die. I don’t know about you, but that is not the reaction I like to have when eating cake. Surely there would be a way for me to make a Black Forest Cake palatable for me and all humankind. So, I made this cake completely from scratch with my Perfect Chocolate Cake recipe, added chocolate syrup to keep the crumb extra moist, filled it with a homemade cherry filling, and frosted the whole thing with vanilla whipped cream.

YOU GUYS. I tried it and I LIKED IT. And not just liked…LOVED! Yes, I now love Black Forest Cake.

If you are the person who thinks you don’t like Black Forest Cake and/or want to write it off I beg of you not to. At least not until you try my recipe first! I promise it’s not like the rest! I promise you will like it! Unless you don’t like cherries or chocolate in which case, these might be more of the kind of dessert you’d like.

But first, what is Black Forest Cake?

Black Forest Gateau or Black Forest Cake is a German dessert, typically made out of chocolate sponge cakes, sandwiched together with fresh whipped cream, cherry filling and Kirsch. This recipe has everything but the Kirsch (but feel free to add in a healthy splash to the cherry filling if you’re feeling traditional).

How to make Black Forest Cake

black forest cake

Chocolate Cake

Start by baking two layers of chocolate cake. Use my recipe or one of your own. It just needs to be a chocolate cake that you love. Store bought would be fine too. Pop those out of their tins to cool and make the filling.

Cherry Filling for Black Forest Cake

For the cherry filling, stir some sugar, cornstarch and frozen tart cherries together and heat together to create a thick filling.

Cherry Filling

Remove from the heat and stir in a little butter and almond extract. Yum! Let the filling cool completely.

Chocolate Syrup on Cake

Once your cakes have cooled, slice each one in half and drizzle with chocolate syrup. An optional but delicious step.

Chocolate Cake Base Layer

Replace the top half of the cake and add on the cooled cherry filling.

Cherry Filling in Cake

Like this! Don’t push the filling out to the edges as the weight of the top layer will do that automatically.

Assembling Cake

Cut the second layer in half, fill with more chocolate syrup and stack on top.

Iced Cake

Refrigerate cake to whip cream, then remove and frost. This doesn’t have to be a perfect icing job since we’ll be covering the entire thing with chocolate shavings. Also, I love a good, homemade-looking cake.

Black Forest Cake

Sprinkle the sides well with those chocolate shavings and add a few to the top as well for garnish. I had a few extra cherries that I defrosted that I added as well. Again, it’s all optional.

Black Forest Cake

Refrigerate until you’re ready to serve to keep everything in place and to keep that whipped cream fresh.

Isn’t she pretty? Man, this is a hard cake to hate.

Easy substitutions for this Black Forest Cake Recipe

  1. Chocolate Cake Mix instead of homemade. Cake mix is a great thing to pull out for this recipe, though more tender than most homemade cakes. Because of this reason, I would forgo the chocolate syrup.
  2. Canned Cherry Pie Filling. If you can’t find frozen tart cherries, just use the canned kind. No problem with that! I’m sure it’s much easier to find 🙂
  3. Cool Whip instead of whipped cream. While I absolutely adore homemade whipped cream, I totally get if you prefer cool whip. It’s more stable and ready to use.
  4. Mini chocolate chips instead of chocolate shavings. If you didn’t want to buy a block of chocolate and shave the chocolate yourself, just buy a bag of mini chocolate chips and garnish with those. Will have the same effect!
Black Forest Cake Recipe

Again, if you think you hate Black Forest Cake, give this recipe a try. You never know what might change your mind!

Printable recipe card below. Have a great day, friends.

Love Black Forest Cake? Try these other recipes:

  • Perfect Carrot Cake Recipe
  • Ultimate Banana Cake Recipe
  • Chocolate Cake Extreme
  • Flourless Chocolate Cake
  • Vanilla Cake Recipe

Black Forest Cake Recipe

This Black Forest Cake Recipe is made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!

  • 1 recipe Perfect Chocolate Cake (baked and cooled )

for the cherry filling-

  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 2 cups frozen tart cherries (+ extra for garnish)
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract

for the whipped cream-

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla
  • 6 tablespoons chocolate syrup (divided)
  • 4 oz. bittersweet baking chocolate (I used Ghirardelli (1 bar))
  1. The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
  2. For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
  3. For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.

To assemble cake-

  1. Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it…FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.

  2. If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of the cake.
  3. Garnish with cherries if desired. Serve!

The post Black Forest Cake Recipe appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/black-forest-cake/

Zucchini, Cooked the Whole Way

It’s a squash, so throw it in the oven whole and cook it like one. The narrow gap between summer and fall is the time for some of the year’s most inspired cooking—summer ingredients matched with weather cool enough to reintroduce a little heat, and heft, from cheese, bread crumbs, cream, and long cooking times. […]

The post Zucchini, Cooked the Whole Way appeared first on TASTE.

Original source: https://www.tastecooking.com/zucchini-summer-squash-cooked-whole-way/

12 Recipes if You’re Cooking On Your Own for the First Time

Cooking on your own for the first time? Don’t worry. You’ve got this. Here are 12 easy recipes covering breakfast, lunch, and dinner that you can make in a jiffy, from a fancy tuna sandwich and veggie quesadillas to brownie-in-a-mug and fried rice.

Continue reading “12 Recipes if You’re Cooking On Your Own for the First Time” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/PiUHI_WSPu0/

Beef Brisket Pot Roast

Beef Brisket cooked as a pot roast couldn’t be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!

Continue reading “Beef Brisket Pot Roast” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/BbwgQSUycU4/

French Onion Pork

This French Onion Pork is a delicious, quick and easy weeknight dinner recipe.

French Onion Pork

I’m all about flavor when it comes to creating a good dinner recipe.  My family gets tired of having the same old thing for dinner, so I like to change things up and surprise them with new and flavorful options!  And I definitely like to focus on recipes that are easy to make too- especially with the hectic beginning of the school year!

This is another recipe I’ve created using Smithfield’s line of already marinated pork.  It’s so easy to work with their products because you get to work with pork that already has a base of great flavor because it’s conveniently pre-seasoned.  There is no extra prep or time needed to marinate the pork because it’s already done! You should be able to prepare this dinner in about 30 minutes.

ingredients for French Onion Pork

This dinner is reminiscent of French Onion Soup! You’ll be using the Smithfield Marinated Pork, and then you’ll make some caramelized onions, bringing all the flavors together with Swiss cheese and garlic toast.

Smithfield is helping at-home cooks save time in the kitchen with the “Real Fresh, Real Flavor, Real Fast” contest and sweepstakes. From now through September 13, visit SmithfieldRealFlavorRealFast.com to submit your time-saving cooking tips featuring Smithfield Marinated Fresh Pork for a chance to win the ultimate Wine Country experience – a four-day/three night trip for two to Napa Valley, California. How fun does that sound?!

making caramelized onions

Caramelized onions are the absolute best.  They take about 25 minutes to make, but they’re completely worth it (I promise!) You can get those going in a pan, and then prepare the rest of the meal while those are cooking.  Onions are placed into a skillet with a little bit of olive oil, and then they are left to saute over medium heat until they begin to soften up. Then you’ll add a tiny bit of sugar and salt and continue to cook until they are browned and caramelized. They just need stirring every so often.

making garlic toast

While your onions are cooking, you can get to work on the garlic toasts.  Baguette slices are topped with garlic butter and toasted in the oven broiler.  That’s it!

Making French onion pork

Next you’ll cook the pork.  The already marinated pork tenderloin has a ton of flavor, so you don’t need to add any additional flavor to it at all.  It’s simply cut into medallions and sauteed in a little bit of oil until browned on both sides.  It cooks up very quickly since you’re cutting the pork into smaller pieces.

French Onion Pork

To finish up the dish, the caramelized onions are spooned on top of the cooked pork.

French Onion Pork

Swiss cheese is sprinkled on top with some thyme leaves too.  The lid is placed onto the skillet at this point- giving the cheese a chance to melt.  That’s all you do to prepare this meal.  It’s such an easy dinner recipe, and it’s full of fabulous flavors.

French Onion Pork with Garlic Toast

To serve, plate a couple of pork medallions topped with that melted cheese. Add the garlic toast, and you’re good to go.  It’s an impressive dinner!

Smithfield marinated pork is available in assorted flavors and in a wide variety of fresh cuts.  You can find it at select grocery stores and retailers nationwide, including ShopRite, Food Lion, Publix, Albertsons/Safeway, Save a Lot and Walmart.

From September 18 through October 11, you can vote on your favorite tips and tricks to win hundreds of sweepstakes prizes. For official rules, entry details, recipe ideas and more, visit SmithfieldRealFlavorRealFast.com.

Here are a few more pork recipes you might like to try:

  • Slow Cooked Swiss Pork
  • Hoisin Pork Stir Fry
  • Pork Chops with Creamy Apple Cranberry Sauce
  • Creamy Dijon Pork Chops
  • Pork with Peach Sauce
  • BBQ Ranch Pulled Pork Taquitos
  • Grilled Pork and Vegetable Teriyaki Noodle Bowls

French Onion Pork

Sauteed pork medallions topped with caramelized onions and Swiss cheese. Amazing!


  • 2 tablespoons olive oil
  • 2 large sweet onions, (sliced thinly)
  • 1/2 teaspoon granulated white sugar
  • pinch of kosher salt


  • 1/4 cup (1/2 stick) butter, (at room temperature)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 12 baguette slices


  • 1 tablespoon olive oil
  • One 27.2-ounce Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet
  • 1 1/2 cups shredded Swiss or Gruyere cheese
  • 1/2 teaspoon dried thyme


  1. In a large skillet, heat oil and add onions. Saute onions until they are softened. Add the sugar and salt. Continue to saute and stir often until the onions have reduced greatly and are lightly browned and caramelized- total cooking time for the onions should be 20 to 25 minutes. Remove the onions from the pan and set aside.


  1. While the onions are cooking, prepare the toasts. Preheat your oven broiler. Combine butter, garlic powder and parsley in a small dish. Spread the butter on the baguette slices. Put the baguette slices on an oven-safe baking sheet or foil pan and toast for about 3 minutes, just until golden.


  1. Slice the pork filet into 1/2-inch slices. Heat oil in the skillet, and add pork. Cook about 3 minutes on each side, just until cooked through. Place caramelized onions on top of the pork. Sprinkle cheese on top. Turn off the heat. Put lid on the skillet and give it a few minutes to melt the cheese.

  2. Plate individual servings of the French onion pork with two slices of garlic toast.

The post French Onion Pork appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/french-onion-pork/

Baked Sweet Potato Parmesan Tater Tots.

Baked Sweet Potato Parmesan Tater Tots | halfbakedharvest.com #sweetpotatoes #healthy #easyrecipes #gameday #tatertots

Baked Sweet Potato Parmesan Tater Tots.

The most perfect Baked (extra crispy) Sweet Potato Parmesan Tater Tots. Made simply with sweet potatoes, parmesan cheese, butter, fresh herbs, plenty of flaky sea salt and black pepper. Each homemade, oven-baked tater tot is delicious…and pretty healthy too. The secret? Rolling the mashed sweet potatoes in Panko bread crumbs for a crispy on the […]

READ: Baked Sweet Potato Parmesan Tater Tots.

Original source: https://www.halfbakedharvest.com/sweet-potato-parmesan-tater-tots/

Best Pizza Dough by a Master Baker

I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that – I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn’t really know where to look for guidance – I just knew I wanted pizza the way I’d enjoyed it in Rome and Naples. The key is good pizza dough.

Best Pizza Dough Ever: Watch the Video 

I was smart enough to know early on, if you have bad pizza dough, you’re destined to have bad pizza. Figuring out the dough factor was not as easy as you might think. As I got going, my oven gobbled up the fruits of many deflated attempts – a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on.

Crust Styles

Then I was given a hint. A gift, really. My friends and I would visit a favorite tiny pizza place in San Francisco quite often. We would go to eat, but also to try to absorb some of the good pizza karma flowing from their single-shelf, Baker’s Pride oven. A lot of time was spent there, not because we wanted to know their secrets really – but primarily because the food was so good. Hours would pass as we chatted over thin-crusted pizzas with slightly puffy, blistered edges. It became the crust I would try to emulate at home.

Best Pizza Dough by a Master Baker

The Source

One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart’s Bread Baker’s Apprentice on a bookshelf near the prep area. It must have been recently published, and my curiosity was piqued. Sure enough, the book contained an interesting (and meticulous) description of how to make just the sort of pizza I was after. The dough Peter uses for his Napoletana pizza in this book is rooted in a delayed-fermentation method – different from the other techniques I’d tried up to that point. Game on.

Make Ahead Pizza Dough

If you like to wait until the last minute to make pizza dough, you are out of luck here. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. If you try this recipe and like it, Peter also went on to write an entire book about the quest for the perfect pizza, fittingly titled, American Pie. It’s a great reference for those of you who really want to geek out on pizza.

Close up of a slice of pizza.

Give Peter’s dough a try, and if you are interested in baking world exceptional breads, be sure to spend time with his book. 

Topping Strategy

I’m going to leave you with the dough recipe. It’s up to you to play around with the toppings. The best advice I can give you is to take it easy on that front – a little goes a long way. My favorite is a simple pizza margherita made with this tomato sauce, a few torn up bocconcini cow’s milk mozzarella balls, and a few pinches of salt before placing the pizza in the oven. And, don’t forget the magic touches. When the pizza is hot from the oven, give it a quick dusting of freshly grated Parmesan, a tiny drizzle of artisan-quality virgin olive oil, and a sprinkling of basil cut into a chiffonade. Serve pronto!

Oven Temperature

As far as oven temperatures go – I have great results at 450F degrees WITH a pizza stone. Go buy a pizza stone immediately if you are serious about making great pizza at home. They are cheap and make a huge difference in your crust.

This is the stripped-down, adapted version of Peter’s Napoletana pizza dough recipe. If you want all his great side notes, tips, and back-history on the recipe, please pick up the book.

Continue reading Best Pizza Dough by a Master Baker on 101 Cookbooks

Original source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/XQWeRLI4ru8/

Rustic Italian

Italian Sausage Eggplant Bolognese Sauce

Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.

6-8 servings


1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese


Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.

Original source: https://jovinacooksitalian.com/2019/09/11/rustic-italian/

Candied Pecans Recipe

Quick and easy stovetop candied pecans are the perfect sweet and crunchy snack. Top them over your favorite salad, or even gift them for the holidays. We love serving these pecans over our spinach pomegranate salad or our spinach strawberry salad with poppyseed dressing. Candied Pecans Recipe Candied Pecans are simply the best salad topper…

Read On →

The post Candied Pecans Recipe appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/candied-pecans-recipe/

Konbi Has a Secret Croissant Machine

Two Los Angeles chefs sought pastry perfection and found it an hour’s drive outside of Tokyo. It was during a research trip to Tokyo in 2017 that Akira Akuto and Nick Montgomery first encountered the machine. About the size of a home office printer and made from two hand-cranked stainless-steel rollers, it sat atop the […]

The post Konbi Has a Secret Croissant Machine appeared first on TASTE.

Original source: https://www.tastecooking.com/konbi-secret-croissant-pastry-machine-los-angeles/

Grilled Chicken Under a Brick

Want to know the secret to crispy chicken skin? Grilled Chicken Under a Brick! No actual brick required, just something heavy. Get ready for weeknight chicken dinner perfection!

Continue reading “Grilled Chicken Under a Brick” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/GLHTEfFhqMw/

Apple Carrot Cupcakes

It’s as if carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing!

Continue reading “Apple Carrot Cupcakes” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/swu7v-IukUA/

Pavlova perfect dessert for the holidays!

Close up photo of a pavlova topped with strawberries, raspberries, and kiwi on a white cake stand.

Pavlova is a simple dessert recipe made with ingredients like egg whites, sugar, vanilla, lemon juice, and cornstarch. This large meringue-like dessert is a popular holiday treat that’s a lot easier to make than it looks!

Pavlova is baked and then topped with Whipped Cream and fresh fruit! For an extra pop of flavor, serve it with Lemon Curd!

Close up photo of a pavlova topped with strawberries, raspberries, and kiwi on a white cake stand.

What Is Pavlova?

The classic pavlova dessert is believed to have originated in New Zealand in the early 1900s and has since become popular all over the world. This dessert is similar to meringue cookies but you will love the soft center that’s encompassed in a crunchy shell and topped with smooth whipped cream and bright fruits!

The Pavlova itself tastes a lot like Marshmallows or Marshmallow Fluff with a smooth vanilla flavor. Traditionally, it is topped with strawberries, raspberries, and kiwi – but you can add any fruit. Strawberry Pavlova is a fave!

Pavlova dessert is popular to prepare around the holidays, most commonly during Christmas and Easter. The best part is that the toppings are completely customizable! Try topping it with Kahlua Whipped Cream for a boozy finish!

How To Make Pavlova

This fancy meringue dessert is actually quite easy to make and tastes the best topped with an assortment of fruits, like strawberries, raspberries, and kiwis!

  1. Beat egg whites until frothy. Add the sugar and beat until stiff peaks form and the mixture is glossy.
  2. Combine the remaining teaspoon of cornstarch with the lemon juice and vanilla.
  3. Fold the lemon juice mixture into the egg whites with a rubber spatula.
  4. Transfer the egg whites to the prepared baking sheet and bake. Turn off the oven off and leave the pavlova in the oven until completely cool.

Once cooled, place the Pavlova cake on the serving dish, then top with whipped cream and fruit.

Overhead photo of a pavlova on a baking pan ready to be baked

Why Does My Pavlova Sink And Crack?

These issues arise when the pavlova cools too quickly. This is why the recipe calls for leaving the Pavlova cake in the oven to cool completely.

It’s also important to use the freshest eggs possible. Having farm fresh eggs will work the best, but if not, just looks for the eggs with the latest expiration date at the store.

Small cracks are par for the course when making a Pavlova properly, but bigger cracks can still happen. This is usually caused by external forces like the weight of the toppings rather than any baking or recipe issues.

More Great Baking Tips

  • Start with room temperature eggs for the best volume.
  • Do not use grease of any kind in prepping this recipe.
  • Dust the parchment paper with cornstarch to prevent sticking.
  • Make absolutely certain there is no egg yolk in the mixture.
  • Avoid making pavlova on humid or rainy days.

Pavlova on a white cake stand topped with fresh berries and kiwi.

Can You Make It Ahead Of Time?

Yes and no. You can prepare the pavlova itself a few days in advance of serving and it can be stored in an airtight container at room temperature. However, it shouldn’t be decorated with whipped cream or fruit until just before serving.

Leftovers? Pavlova with toppings can be refrigerated overnight, but the dessert can absorb moisture and lose its crunch.

More Delicious Desserts

  • Easy Cheesecake Bites – delicious bite-sized dessert
  • Easy Pecan Pie – made with a sweet caramelly filling
  • Pumpkin Pie – a staple of autumn
  • Caramel Chocolate Trifle – decadent, easy & so pretty!
  • Sour Cream Cranberry Bars – sweet, fruit & tart


This large meringue dessert is topped with whipped cream and fruit and is popular around the holidays.

  • 4 large egg whites (room temperature)
  • 1 cup caster sugar (*)
  • 2 teaspoons cornstarch (divided)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream
  • 1/2 cup raspberries
  • 2 kiwi (peeled and sliced)
  • 1 cup strawberries
  1. Preheat the oven to 350°F.

  2. Add egg whites to the bowl of a stand mixer and begin beating on medium speed until frothy.

  3. Add the sugar in a very slow but continuous pour while the mixer is going. Once all of the sugar has been added, increase the speed to high and beat until stiff peaks form and the mixture is glossy.

  4. While the egg whites are beating, line a large baking sheet with parchment paper and use 1 teaspoon of cornstarch to rub in a 12-inch circle. Set the pan aside.

  5. In a small prep bowl, combine the remaining teaspoon of cornstarch with the lemon juice and vanilla and mix with a fork until liquid.

  6. Once the egg whites are done, fold the lemon juice mixture into the egg whites with a rubber spatula.

  7. Transfer the egg whites to the prepared baking sheet and use the rubber spatula to spread it out in a circle leaving an indentation in the center.

  8. REDUCE THE OVEN TEMPERATURE TO 250°F and bake the pavlova for 1 HOUR, then turn off the oven and leave the pavlova in the oven until completely cool, about 3 hours.

  9. Once cooled, gently remove the pavlova from the pan and place on the serving dish, then top with whipped cream and fruit.

*If caster sugar is not available, you can use granulated sugar but the pavlova will have some noticeable granules. You can also run granulated sugar through a food processor to make it finer. DO NOT use powdered sugar. 

Pavlova topped with fresh fruit.
Pavlova topped with fresh fruit.
Top photo shows Pavlova topped with fresh fruit on a tray. Bottom photo shows the pavlova on a baking pan ready to be baked.

Original source: https://www.spendwithpennies.com/pavlova/

French Onion and Apple Grilled Cheese.

French Onion and Apple Grilled Cheese | halfbakedharvest.com #grilledcheese #frenchonion #easyrecipes #fall #autumn

French Onion and Apple Grilled Cheese.

French Onion and Apple Grilled Cheese…with crispy prosciutto and gouda cheese too. Giving the classic french onion grilled cheese an autumn twist and it is SO GOOD. Apple cider caramelized onions, layered between two slices of sourdough bread with crispy prosciutto, thinly sliced apples, creamy fontina, and sharp gouda cheese. This sandwich is pan-fried until […]

READ: French Onion and Apple Grilled Cheese.

Original source: https://www.halfbakedharvest.com/french-onion-and-apple-grilled-cheese/

Homemade Brownies

These Homemade Brownies are thick, chewy and stay moist for days! They are also the best because it’s a one-pot recipe!

I love love love these Homemade Brownies for so many reasons and have been using this particular recipe for years. It’s a really simple 1-bowl recipe that yields brownies that bake up thick with lightly crispy edges and super soft centers.

Homemade Brownies

Homemade Brownies

Can you believe these homemade brownies was originally posted in 2010 when I only had one kid? Yikes! After searching my site and realizing I didn’t have a go-to brownie front and center, I thought it was about time I brought this one back from the dust.

best Brownies

Pro tips on how to make Homemade Brownies

  • You melt chocolate and butter together and continue to stir the remaining ingredients in using the same pot.
  • These bake up to be really thick and chewy, unlike the store bought boxed version. I’m talking about an inch tall!
  • I use three different kinds of chocolate (two melted in, one stirred in) plus a little cocoa powder for a little extra insurance which makes these so so decadent and amazing!
  • After 30-35 minutes in the oven, you have something pretty darn tasty.
  • Of course these homemade brownies taste great warm or even with some whipped cream or vanilla ice cream, but are perfectly delicious as is.
  • And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
  • I like to remove my entire slab of brownies using the parchment paper I lined the pan with, cut off the crunchy edges, cut the remaining into bars, and then place them back into the pan so the edges stay moist over the the course of the few days you have them.
  • Microwave for a quick 10 second burst to experience the pleasure that is triple chocolate fudge brownies.

brownie batter

A note about Chocolate

I’d highly recommend seeking out the best baking chocolate you can find for this recipe. The better the quality chocolate, the more decadent, more rich and more delicious these become. Also, I’m a big believer in GO BIG OR GO HOME. Ghirardelli and Scharffen Berger are great brands.

If you don’t have three kinds of chocolate and are in a pinch, you can use semi sweet chocolate chips.

If you’ve never mastered the art of brownie making, good news! I gotcha covered. Give this recipe a try and revel in the glory that is a pan warm, homemade brownies.

Walnuts or no Walnuts?

Lots of ‘classic brownie recipes’ definitely call for chopped walnuts and even chocolate frosting. I like keeping mine plain, but feel free to add in 1/2-1 cup of chopped walnuts if that is what you prefer. It’s an easy addition that changes the whole flavor of the dessert.

Also, if you are planning on frosting these, just be sure they have completely cooled.

How to make Brownies

Storing and Reheating Brownies

This makes a 9×13 pan of thick and chewy from scratch, homemade brownies. If you can’t eat them all in a day or two, you’re really going to want to save these for another time. I like to cover the brownies in the pan with plastic wrap and refrigerate. I find they stay moist for longer if you don’t cut them before storing, or cover all the edges that could possibly dry out.

If you DO want to store them for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a ziploc bag and freeze for up to 3 months.

To reheat, simply microwave in 20 second bursts until warmed and melty.

How to make Brownies

Love Brownies? Try these other recipes:

  • Peppermint Brownies
  • The Best Zucchini Brownies
  • Butterfinger Crack Brownies
  • Fudgy Brownies with Cookie Butter Frosting

Homemade Brownies

These Homemade Brownies are thick, chewy and stay moist for days! They are also the best because it’s a one-pot recipe!

  • 3/4 cup salted butter
  • 1/4 cup canola or vegetable oil
  • 4 oz. chopped milk chocolate
  • 4 oz. chopped dark chocolate
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups granulated sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees. Line a 9 x 13 pan with non stick cooking spray and parchment paper and set aside.
  2. In large pot over medium low heat, melt butter, oil, chocolate and cocoa together until fully melted and smooth. Remove from heat.
  3. Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
  4. Fold in milk chocolate chips and walnuts if using, and pour batter into prepared pan. Smooth the top and bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. Or, cool completely and frost with this recipe.

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Original source: https://laurenslatest.com/triple-chocolate-fudge-brownies-2/

This Week at the Brennans’

It’s the final countdown!

Here’s what happened this past week:

Well, I have a little over a week left in this pregnancy and my terrible attitude is starting to show! I am so ready to get my full lung capacity back and stop being in so much pain. I think this little one isn’t so little anymore and will probably be tipping the scales over 8 pounds. I’m not sure if that’s actually quite true or if that’s the pelvic girdle pain talking (it hurts so so much), but either way, he’s getting chunky up in there. He hasn’t dropped but is still looking perfect in my belly at the last appointment. Hoping he will come early, but if history repeats itself, this baby will come right on his due date, 09/17. That’s what we are planning on.

Back to school was this past week! Eddie started up doing his three full days at preschool, Blake started grade 1 and Brooke started grade 5! I can’t believe she will be in middle school next year!

Eddie love his preschool and his two teachers are wonderful! I was concerned that the full day (8:30-5) would really tire him out, but he seems to be thriving with this schedule. He has school Monday, Wednesday and Friday but still asks to go to school on Tuesday and Thursday too. He comes home raving about the toys and the friends he’s played with. If we have had any problem, it’s that he doesn’t want to come home when we go to pick him up. 🙂

Blake started first grade and has been loving these past few days. The school did a really great job at jumbling all the classes to make sure they were well mixed. He only has three friends from last year in his class this year, but that didn’t stop him from people calling across the yard “hi Blake!” and him yelling right back to them. Blake is such a social, well rounded kid. So far he loves gym, recess and lunch. Haha! Also, he was able to start his two after school programs (science and park exploration in Central Park) and has really come to love them!

Brooke is in 5th grade and was probably the most nervous of the bunch. Going on the first day, my kids are only assigned a classroom without knowing who the teachers are. She ended up getting a class with two teachers (the boy teacher she wanted plus another girl teacher) and was concerned because “two teachers means there are a lot of bad kids in class” but after attending a few days, she has come to love her teachers. I’ve also heard really good things about both teachers from other parents who have been at the school longer than we have, so that was nice to hear. Brooke’s after school programs are homework help (because she loves getting her work done right away after school) and playground games.

She also volunteered to be on the Safety Patrol team at her school to help the younger grades get to their classrooms every morning. Apparently a lot of 5th graders volunteered for these positions and the principle did a lottery and Brooke was one of the lucky ones who got a spot! We thought it would be a good thing to put on her middle school application and she agreed, so we have to get her to school early every morning to be there to help. It’s so fun to see her try new things and actually like them.

I do have to say that I planned this school year out like a professional mother. Eddie, Brooke and Blake are busy at school Mondays and Wednesdays until about 5pm which will be amazing once this baby comes. Those will be my days to recover and rest or get some work done. Then on Tuesdays, Thursdays and Fridays, we’ll be out and about or just laying low at home.

Gordon is working evenings this entire week before he gets two weeks off for Paternity Leave, so if I happen to go into labor one evening, he can meet me at the hospital since its about half way between his office and our apartment. Should work out nicely…if only this baby would come when I’d like. Haha! We’re not counting on me going into labor, but we are mostly ready! Bags are packed, apartment is mostly clean, stroller is switched over to the bassinet. Stay tuned.

On Saturday, I got together with some dear friends for brunch and a baby shower (or ‘sprinkle’ because it was super low key) for me, without the gifts…just what I wanted. So thankful for the friends I’ve made that are so kind and generous. I am so impressed with all of them and all they accomplish.

Here’s what is coming up this next week:

Hopefully a baby! Ha! Please cross your fingers for me.

Another doctor’s appointment for baby (hopefully the very last one this pregnancy), plus a facial and pedicure for me.

I am also stocking up my freezer with some pre-made meals (basically just from costco…ha!) and trying to keep up on the laundry.

Have a great week, friends!

Never Miss a Week

Last Week: This Week at the Brennans’

Two Weeks Ago: This Week at the Brennans’

Three Weeks Ago: This Week at the Brennans’

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Original source: https://laurenslatest.com/this-week-at-the-brennans-132/

We Wrote a Cookbook: Lasagna

We love lasagna, and the world of baked pasta, so much that we wrote 144 pages about it. In 1970, on her television show The French Chef, Julia Child made lasagna. In the famous episode, she accidentally skips the garlic, forgets what ricotta cheese is called, and invents colorful terms like “spaghetti laundry” and “inner […]

The post We Wrote a Cookbook: <i>Lasagna</i> appeared first on TASTE.

Original source: https://www.tastecooking.com/wrote-cookbook-lasagna-baked-pasta/

9 Ways to Grocery Shop Smarter and Faster

Love picking out your own produce but wish grocery shopping wasn’t so stressful? Looking to learn how to save a little money on your next trip? Our editorial team is sharing our best shopping tips to help you shop quicker AND smarter!

Continue reading “9 Ways to Grocery Shop Smarter and Faster” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/GeZRy0B8XbE/