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I had every intention of posting this blog days ago… but alas, with a newborn, my time is not my own.  Actually, that’s a lie. Technically, Ruby is no longer a ‘newborn.’  At over three months, she is considered an ‘infant.’  An ‘infant?’  Sounds so…big…  No, she’s TOTALLY a newborn!!!  *cries real tears*  

But I digress…

Today on the blog I’m sharing a pavlova recipe.  Pavlova, for those that may not know, is a whipped mixture basically of egg whites and sugar that is baked at such a low degree, it doesn’t seem like it’s being baked at all!  The moisture is evaporated out until you have a hard outer shell and an ooey, gooey marshmallow-y (technical term) center.  

And the fun part about pavlovas is that not only is it a GREAT way to use up those egg whites after making pastry cream but it is also super fun to pipe.  I piped mine into a sunshine shape. Or a flower shape.  I can’t decide.  You decide?  

Pavlova can be very sweet (it’s pretty much a cup of sugar to 4 egg whites), so I love to cut it with some tart lemon cream.  In today’s recipe, I’ve adapted a lemon cream recipe from Tartine Bakery, in San Francisco, WHICH!  Visiting their website, I’ve learned they’re opening up some kind of juggernaut ‘manufactory’ in Los Angeles.  Ooohhhhh, exciting!!!

Anyway, this lemon cream is TO DIE FOR… It’s super tart and creamy.  All that I did in my recipe was remove some of the butter so the flavor would be even more tart to offset the sweetness in the pavlova.  But typically? It’s perfection in lemon cream.  If you’re a lemon lover, I don’t say these things lightly!  The recipe I’ve included makes 2 & 1/2 cups but trust me you’ll be grateful for leftovers it’s that good!

My go to pavlova recipe is Ina’s, OF COURSE.  “Ina, Ina, Ina, Mandi…”  I know.  (I want her to be my next door neighbor or great Aunt or something).  Pavlova was perfect for this weekend as not only can pavlova be decorated to match the spirit of the weekend, but my friend Candy gave me some wonderful lemons from her tree.  A total score!!  So I baked her off and filled the shell with lemon cream… 

 

 

Then I covered her in whipped cream and fresh berries. I was going to buy blueberries– you know– red, white and blue.  But up by us everything is ridonkulously expensive.  Blueberries at our local grocery were $4.99 for a non-organic 6 ounces!!!  I just… I couldn’t. And usually I’ll suck it up for ingredients cause I need them that bad.  For whatever reason, this got my goat.  Ha!  So I settled for our dreamy blackberries from Aldi’s for– ahem– $2.49.  (I want to live with Ina Garten at Aldi’s, by the way). 

So red, white and black it is!  But look, they’re blue star decorations!!!  *cue America the Beautiful*

 

Man, that lemon cream did its’ job and just cut through the sweetness of that pavlova.  Still sweet, for sure, but with the zip of the cream and the tart of the berries?  So refreshing!  Perfect barbecue dessert! 

Even Ruby thought so…  😉

OH MY GOD, LOOK AT THOSE LITTLE TOES ON MY NEWBORN!! I MEAN INFANT!!  I MEAN NEWBORN!!!  *cries again*

Pavlova’s are extremely easy but a little tricky.  🙂

For starters, our oven is pretty old and it’s hard to get it to stay at 180 degrees, so I had to check mine constantly– upping and lowering the temp continuously.   Second, you need to make sure to incorporate the sugar at the right time while whipping your egg whites– very slowly, around the soft peak stage.  This is to make sure the sugar has time enough to dissolve. Otherwise, you’ll have whipped egg whites with sugar granules.  It will deflate when you bake it and all of the sugar will ‘weep’ out.  You also won’t get that lovely glossy and marshmallow-y texture. If you’re not sure you’re quite there, just rub a bit between your fingers.  

And you know?  If it weeps a little… it’s just feeling its feelings, man. 

I’m not a huge meringue fan but watching The Great British Bake-off and all of Mary Berry’s masterclasses on these tall and frosted meringue cakes, it makes me feel all fancy pants to do it.  Ha!  It truly is a light and refreshing dessert for summer.  And be sure to eat it quickly!  It won’t last more than a day or two…

But who are we kidding?  Like that’s a problem?  😉  

Enjoy the rest of your weekend, everybody!  Don’t forget to subscribe to this blog and share with your friends!  And many, many thanks today to our courageous veterans.  Today I’m remembering my grandfather and father in law, who have both served and are no longer with us.  xoxo

Memorial Day Pavlova
A crunchy and marshmallow-y meringue treat filled with tart lemon cream, whipped cream and refreshing berries!
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Prep Time
30 min
Cook Time
3 hr
Prep Time
30 min
Cook Time
3 hr
Lemon Cream
  1. 2 c. fresh squeezed lemon juice (meyer, if possible)
  2. 3 eggs
  3. 1 large egg yolk
  4. 3/4 c. sugar
  5. pinch of salt
  6. 1/2 c. unsalted butter, cut into small chunks
PAVLOVA
  1. 4 egg whites, room temp
  2. pinch of salt
  3. 1 c. sugar
  4. 2 tsp cornstarch
  5. 1 tsp white wine vinegar
  6. 1/2 tsp. vanilla
WHIPPED CREAM
  1. 1 c. heavy cream, cold
  2. 2 T. powdered sugar
  3. 1/2 tsp. vanilla
BERRIES
  1. 1/2 pint of strawberries
  2. 1/2 pint of blackberries or blueberries
LEMON CREAM
  1. On very low heat, combine the lemon juice, whole eggs, yolk, sugar, and salt in a frying pan, whisking constantly until thickened.* Your thermometer should register 180° F. It should take about 8-12 minutes.
  2. Let cool for five minutes and stir in the butter.**
  3. Let set in the fridge for at least two hours but preferably overnight.
PAVLOVA
  1. Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the egg whites and salt together with a whisk attachment on high for about one minute. Until you just about reach the 'soft peak stage.'
  3. While the mixer is still on high, slowly pour in the sugar and beat for about two minutes. The meringue should be glossy and look like marshmallow. There should be no sugar granules when rubbed between your fingers.
  4. Sift in the cornstarch and add the vanilla and vinegar. Carefully fold together with a spatula until just combined.**
  5. Pile the meringue into the middle of the lined sheet pan. Make a well in the middle. (Or feel free to pipe a design, always leaving some kind of well for the cream and berries).
  6. Bake for 1 1/2 hours.
  7. Then, turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
WHIPPED CREAM
  1. Whip cream until fairly thick. Add powdered sugar and vanilla. Beat until thick and desired consistency.
ASSEMBLY
  1. Fill the pavlova shell with lemon cream. Cover the top with whipped cream and fresh berries. Decorate to your heart's content!
Notes
  1. *Whisk constantly so that the mixture doesn't become too hot. If overheated, the eggs will literally scramble.
  2. **I use my cuisinart to add the butter to the lemon cream. It aerates it a bit, gets out any lumps and incorporates evenly.
  3. **Be careful not to overbeat as you don't want to lose the air incorporated into the whites.
Adapted from https://www.foodnetwork.com/recipes/ina-garten/mixed-berry-pavlova-recipe-1948158
MandiCrocker https://mandicrocker.com/
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Ah yes, Gluten Free Raspberry Tarts… “for the celiac in all of us.”  Truth be told, I don’t make tarts often.  This is because I’m lazy.  Tarts can be very time consuming and due to their delicate nature (especially with a gluten free crust), can be often hard to master.  Also, cleaning tart pans is my version of hell.  You often have to soak them, wash them and dry them immediately because they rust easily.  Give me a cupcake tin any day!

With that said, tarts are both gorgeous and delicious.  They look so delectable and special all lined up in a bakery window. Worth it?  Absolutely.  And whose excited for fresh berries?!   I LOVE berry season!!!  When I was living in Washington, we’d go pick a ton of berries as the season progressed from strawberries to blueberries, and we’d keep them in our freezer throughout the year.  

I’m always trying to find good gluten free recipes because my best friend is actually celiac.  As a person that loves her gluten and loves to bake for her friends, eat with her friends, whose life revolves around food, food, glorious food… THIS SUCKS FOR ME.  I mean, in the grand scheme of things, she has it easy!!!  😉

I kid… Like my heart healthy lifestyle and in the spirit of friendship,  this is a challenge that I accept with dignity, grace and determination! 

In the recipe I posted, I made six tarts.  I made my crusts on the thicker side because with gluten free crusts, they can get awfully crumbly.  I think that was a mistake.  In the creme to crust ratio, I would have made them thinner next time and the crusts held up well. If you’ve got eight tart shells, I would do eight!

To make creme brûlée, I always use Ina Garten’s recipe.  She’s a goddess and I don’t mess with perfection. 

Because this creme brûlée is for a filling and not individual desserts, I just use a casserole dish rather than ramekins.  You have to bake it a little longer but the clean up is so much easier.  Hot tip for the lazy!  And the water bath is extremely important.  I set the dish inside a 13×9 pan and fill it with water. 

If you’re in a bit of a rush, you don’t have to make the jam.  You can just buy a gluten free brand at the store.  I used about a tablespoon of jam per tart and spread it evenly over the bottom.  

Because tarts can be a little overwhelming to try, here’s another tip. Feel free to make the filling ingredients ahead of time.  That way, before you want to eat them, all you have to do is assemble.  🙂

After the shell is spread with jam, fill each tart with creme brûlée. I used a pastry bag for each tart (a little less messy) but a knife works fine, too! Then you sprinkle a tablespoon of sugar on top and torch it.  And then you have these cute little tarts!

The fun part is you can decorate them any way you want!  

I’ve been watching videos on chocolate garnishes.  Note for next time: Use the right chocolate.  I melted bittersweet Ghirardelli chips which are great for cookies and a good quality chocolate, but terrible for garnishes.  It doesn’t temper properly so it doesn’t turn back into a solid chocolate.  (And duh, I know this.  But mom brain… *sigh*)

This one felt very whimsical to me… like a fairy crown!

And you can decorate them any way you’d like or just keep it simple!

There’s something so comforting about baking on dreary days… But enough about these tarts, let’s eat these suckers! 

See the thin layer of raspberry in there?  Creamy filling, burst of acidity in the raspberries, the sweetness of the chocolate, nuttiness of the almond crusty, the sugar crunch on top… nom nom nom!

They’re really light and refreshing, especially with the fresh raspberries. A perfect spring or summer dessert!

“The perfect bite!”  What movie? 

And the best part?  Dinner’s already made for the hubs!  😉

If you get the chance to try these out, please let me know what you think!  And be sure to use the hashtag #mandicrocker.  

Happy Monday, y’all!! What are YOU making with fresh berries?!  🙂

Gluten Free Raspberry Creme Brûlée Tart
Yields 6
Creamy creme brûlée and tart raspberry layered inside a nutty shell.
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For the crust
  1. 3 c. almond flour
  2. 3 T. sugar
  3. 1/3 tsp. baking soda
  4. 1/3 tsp kosher salt
  5. 3 T. coconut oil
  6. 1 egg
Rasperry Jam
  1. 6 oz. fresh raspberries
  2. 1 T. sugar
  3. (or you can use jam!)
Creme Brûlée
  1. 1 extra large egg
  2. 4 extra large egg yolks
  3. 1/2 c. sugar + 6-8 T. more for brûlée
  4. 3 c. heavy cream
  5. 1 tsp vanilla
  6. 1 T grand marnier (optional)
To decorate (optional)
  1. Fresh raspberries
  2. Various Chocolate garnishes
  3. Powdered Sugar
For tart shells
  1. Preheat oven to 350.
  2. In a bowl whisk together almond flour, sugar, baking soda and kosher salt.
  3. Add coconut oil & egg. Mix well with hands until dough clumps or use food processor.
  4. Separate evenly and press into 6-8 tart shells.
  5. Bake until shell begins to turn golden brown. (Approximately 8-12 minutes if making eight tarts. Approximately 15-20 minutes if making six tarts.) Cool completely. Remove from tart tins.
For creme brûlée
  1. In a bowl, mix together egg, egg yolks and sugar. Set aside.
  2. Scald the heavy milk in a saucepan.
  3. Slowly pour a 1/4 cup of scalded milk into the yolk mixture and whisk FIERCELY! 🙂
  4. Add another 1/4 cup of milk and whisk.
  5. Add the remaining milk and whisk until thoroughly combined.
  6. Add vanilla and Grand Marnier.
  7. Pour into six 8 ounce ramekins or use a casserole dish.
  8. Set ramekins/casserole dish into water bath. (I use a 13x9 inch pan)
  9. Bake at 350 for 35-40 minutes for ramekins. Bake for 50-60 minutes for a casserole dish. (Liquid should be jiggly like set jello but not watery or runny).
  10. Cool completely
To make raspberry jam
  1. Simmer raspberries and sugar on low.
  2. The jam will be done when most of the moisture has been removed and the jam has gotten thick.
  3. Cool completely.
To assemble
  1. Scoop 1 T. of jam into bottom of each tart shell.
  2. Fill tart shells with creme brûlée.
  3. Sprinkle sugar on top and torch.
  4. Decorate as you wish!
Notes
  1. **You will need a blowtorch for this recipe.
  2. **Make filling ingredients ahead of time.
  3. **Gluten free crusts tend to be a bit crumbly. Be careful when removing from tart shell.
MandiCrocker https://mandicrocker.com/

I haven’t posted a recipe in soooo long!!! What’s up with that!??  I’ve actually been sitting on this recipe since last summer.  But when I launched MC in October, it wasn’t really strawberry season. I adapted the recipe from Izy Hossack.  I swapped out the filling and added a burst of gorgonzola.  I hope you all enjoy!  xoxo

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I love summer here.  The fruit available to us, when in season, is just so yummy, juicy and sweet.  It almost feels like you’re eating pie.  And after a winter of dehydration and feeling blah-heavy on carbs and starches, my body is craaaaaving water and fruit!  

Cue:  Straaaawberries!

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In probably just a week or two it will be the peak of the season.  I couldn’t be more excited!!!  There’s nothing worse than buying a 2 for $5 pack of hard, flavorless strawberries in the dead of winter. They taste like poodley oodley.  I always do it, though, dreaming of summer berries.  Do you do this???  Why do we do this???

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The way the berries are loaded on top, it’s almost like a dessert bruschetta.  🙂
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So when it’s peak strawburry season in your town, go pickin till you come back with a nice haul.  Then, try this recipe!! It’s super fresh, light and delicious.  🙂

untitled-7911Summer is just around the corner… Are you ready???  🙂  🙂  🙂

Ready For Summer Strawberry Tart
A buttery shortbread crust with a cream cheese whipped topping and covered in delicious seasonal strawberries.
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For the crust
  1. 1 1/3 c. dark rye flour
  2. 1 1/3 c. all purpose flour
  3. 1 T. + 1 tsp granulated sugar
  4. 1 tsp salt
  5. 1 c. + 2 T. unsalted butter, very cold, cubed
  6. 2 tsp apple cider vinegar
  7. 6-10 tbsp ice water
  8. 1 egg (for eggwash)
Filling
  1. 8 oz. cream cheese
  2. 2 T. Grand Marnier
  3. 1/2 c. gorgonzola
  4. 1/3 c. powdered sugar
  5. 1 1/2 c. heavy cream
  6. 1/3 c. apricot jam
  7. 2 T. water
  8. 2-3 pounds of strawberries
For the crust
  1. Put the flours, sugar and salt in a medium bowl. With a pastry cutter, cut the butter into the dry ingredients until the chunks of butter are the size of small peas. Rub the mixture with your fingertips until it has the texture of damp chunky sand.
  2. In a separate cup, pour the apple cider vinegar into 10 tbsp of ice water.
  3. Drizzle a bit of the water mixture over the dry ingredients in the bowl and gently stir together with your hands until the dough starts to come together. Add more water as needed to form into a rough ball. Saran wrap the ball and chill for at least 2 hours or preferably overnight.
  4. When ready to bake, preheat the oven to 400F.
  5. Cut a piece of baking paper to fit the size of your half sheet tray. Place the baking paper onto a work surface and roll the dough out on it into a rough rectangle.
  6. When its about the size of the half sheet tray, gently slide it onto the tray. Dock the dough with a fork and brush with beaten egg.
  7. Bake for 20-25 minutes until dark golden all over. If there are air bubbles, flatten them with a spatula. Let the pastry cool completely.
For the filling
  1. Slice the strawberries and toss with Grand Marnier in a bowl. Set aside.
  2. Heat the jam on low with 2 T. of water in a small saucepan. Pour the glaze into the berries.
  3. In a mixing bowl, beat the heavy cream until there are soft peaks. Set aside in different bowl.
  4. In the mixing bowl you just used, beat the cream cheese and powdered sugar until soft.
  5. Fold in the whipped cream.
  6. Once the crust is cooled, frost it with the cream cheese whipped mixture and dot it with the gorgonzola. Cover the tart with the sliced berries. The more the merrier! Cut and serve immediately!
Adapted from Izy Hossack
Adapted from Izy Hossack
MandiCrocker https://mandicrocker.com/