Mini Pavlovas

I love Pavlova. I've loved it since the first time I had it way back in 1990. Sadly, I've only had it a few times in my life, but that's about to change. I happened upon this recipe last week and it was so much easier to make than my previous experiences that I'm going to be making it regularly. :) The recipe I've made in the past makes one 11" pavlova. This recipe makes eight 3-4" pavlovas and comes together, ready to eat, in just over 2 hours. You're gonna love it! (Recipe from Our Best Bites found here.)

Pavlova:

1 cup sugar
1/2 Tbsp. cornstarch

4 egg whites

1 tsp. vanilla

1 tsp. white vinegar

Whipped Cream:

1 c. heavy cream

1 tsp. vanilla

3 Tbsp. sugar

Fresh fruit for topping (like strawberries, raspberries, blueberries, kiwi...)

Chocolate ganache (see notes)

Preheat oven to 275º. If desired, trace 6-8 circles onto a piece of parchment with a pencil (the top of a large, wide-mouth mason jar or drinking glass works well). Flip paper over and lay on baking sheet. Set aside.

Place sugar and cornstarch in a small bowl and whisk together. Place egg whites in a stand mixer with whisk attachment. Beat for 1-3 minutes, until soft peaks form. with mixer running on medium-high speed, slowly add sugar mixture, one spoonful at a time until all is incorporated. Increase speed to high and continue mixing 3-4 minutes longer, until mixture is smooth and glossy and holds stiff peaks.

Add vanilla and vinegar and mix to combine, scraping down edges with spatula. Place mixture in a piping bag and pipe rounds onto prepared sheet. (Alternately you may simply spoon mixture onto the 8 rounds and shape with a spoon.)

Use a spoon to make a little indentation in the center of each mound, like a bowl. 

Place pan in oven and decrease temperature to 250º. Bake for 45-50 minutes, until edges are set and sound hollow when tapped. Turn off oven and with oven door cracked open, let pan cool completely. 

Pavlova shells may then be stored in air-tight containers for a day or two, or filled.

To fill, whip cream, vanilla, and sugar until soft peaks form. Spoon into center of each shell and then top with desired fruit. Drizzle with chocolate ganache (instructions below), if desired. 

Chocolate Ganache:

Use equal parts of heavy cream (by volume) and chocolate chips (by weight). I've found that 2 ounces of each is enough for all eight pavlovas.

Instructions: Heat 2 ounces of heavy cream and pour it over 2 ounces semi-sweet chocolate chips. Let sit for about 5 minutes and then whisk until smooth. So easy and SO delish!! 

Photo from Our Best Bites

Sweet Potato Rolls

I requested this recipe from my mother-in-law after she made these for us on one of our visits to Idaho. These rolls are so soft and dense and delicious. As usual, I've tweaked the recipe a bit, so that's what you see below. But I've included the original recipe in the photo, just in case you want the authentic version. :)

1 pkg. (2 1/4 tsp.) instant yeast*
1 1/2 cups warm water
1/3 c. sugar (67g)
1 1/4 tsp. salt
2/3 c. shortening (128g)

2 eggs

1 c. canned yams, drained and mashed 

       OR 1 c. canned pumpkin

6 1/2 to 7 c. flour

Softened butter (for spreading on dough before rolling up)

In a stand mixer, combine water, sugar, salt, shortening, eggs, sweet potatoes and half the flour - Sprinkle the yeast over the flour before mixing. Mix in remaining flour until dough is easy to handle. Either turn out onto a floured board and knead for about 5 minutes, OR knead in stand mixer for 5 minutes. Dough should be smooth and elastic, but not sticky.

Divide dough in half. Roll each half into a 16" circle, about 1/4" thick. Spread with softened butter. Cut into 16 wedges. Roll up, beginning at rounded edge. Place point underneath on baking sheet. Let rise until light. (This sometimes takes a while, 2+ hours. Mine rise more when baking.) 

Bake at 375º for 12-15 minutes.

*the original recipe calls for active dry yeast with instructions on how to properly incorporate it, but I always use instant yeast and I add it when I add the flour. No need to dissolve first.