When life hands you lemons, make lemonade. And when poor judgement in the kitchen gives you runny pavlova, turn it into something else.
At least that’s what I did yesterday. I tried to make a chocolate pavlova, which is a pillow of meringue baked until the outside is crisp while the inside stays soft and chewy. Topped with whipped cream and strawberries, it was going to be gorgeous and decadent. Only I think I pulled it out of the oven too soon and under the crisp exterior was an oozing mess.
Instead of tossing it all in the trash, I decided to get creative. Eton Mess to the rescue!
Carbs have not been my friend lately. My baby is almost one year old (can you believe it?) and I’m still carrying a few extra pounds that I just can’t seem to shake. I’ve made some changes recently and have been doing really well, that is until I baked this loaf of fat-free sun-dried tomato cheese bread and devoured almost the whole thing.
I was lured in on a dreary afternoon with the thought of warm bread. The fact that it is low in fat sealed the deal and before I knew it I had dough kneading in the mixer.
I’m lucky that some of my closest friends are fellow food bloggers here in the Salt Lake City area. We get together not only to enjoy food, talk shop and swap ideas, but we’ve become like a little family. This last weekend we came together to celebrate the upcoming arrival of the newest member of the group, with a baby shower honoring Becky of The Vintage Mixer.
Of course, with a potluck brunch provided by food bloggers, you know the food is going to be good. And it was. I am spoiled rotten.
No baby shower is complete without cupcakes, am I right? Since it was a brunch I almost opted for muffins instead, until I realized I could put the two together.
Muffin + frosting = muffin cupcake.
Every time I bake a quiche I wonder why I don’t bake them more often. Like, everyday. For breakfast, lunch and dinner. The great thing about quiches is you can put almost anything in a pie shell, cover it with eggs and cream and voilà, you have yourself something incredibly wonderful.
When I dreamed up a quiche filled with fresh asparagus, crispy bacon and chunks of cream cheese I knew it would be at hit. I didn’t know that after one slice I’d want to take my fork to the rest with abandon.
I first fell in love with popovers in college. I remember my roommates and I would make a batch sometimes late at night, slather them with strawberry jam and talk about all the things that girls in their early twenties do. Boys, probably. I didn’t have much luck with the boys in college, so there were a lot of popovers.
Looking back I think I made out pretty good. I’d trade any of those guys for a dozen popovers any day.