Welcome to the kickoff of our holiday baking series! I absolutely adore Christmas. It is the one holiday that I will unabashedly decorate my house for, drag my family to holiday events around town, and bake enough cookies to feed an army. I created a cookie this year just for my daughter, Thora, who loves all things pink and strawberry flavored. I am not a fan of food coloring, so I am always looking for creative ways to add color to her cookies. Inspiration hit when I was tossing a couple bags of freeze-dried strawberries into the grocery cart.
Summer is in full swing and gardens are ripe with produce. Like many of you, we have an OVER-abundance of squash and zucchini and I am forever trying to figure out creative ways to use them. I stumbled across this idea several years ago and my family has grown to love my zucchini pepperoni. Let’s face it, squash and zucchini really don’t have a distinct flavor by themself, so being able to doctor them up is super easy. With the right spice combination, I’ve been able to create a pepperoni taste that is sure to wow even the biggest meat lover.
Pavlova seems to be all the rage this summer. I keep finding recipes in cooking magazines, blogs and Pinterest. I first came across pavlova in one of my cookbook perusals as a preteen. (Yes, I poured over cookbooks at 11.) But to my young taste buds, a circle of meringue topped with fruit sounded like the most boring dessert ever. I was so wrong! This dessert is spectacular in taste and presentation.