Tropical Coconut Almond Cookies

Are you all ready for summer?  I know I am.  It’s not quite here though.  So I am making do with these little cookies that have flavors reminiscent of a tiki cocktail, and are basically a mashup of macaroons and macarons.  I’m not a big fan of either of those, I usually find them too sweet for my tastes.  So I reduced the sugar as much as I could, swapped out sweet coconut (which is in macaroons) for unsweetened, and punched up the flavor with lime zest and freeze dried pineapple.  And these cookies stay wonderfully soft with the almond meal (featured in macarons).  If you turn the heat up to 80 degrees, close your eyes and take a bite, you can almost believe summer is here.  And did I mention these little gems are naturally gluten-free and dairy free?

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Meyer Lemon Bars with Pistachio Ginger Crust

Meyer lemon season is coming to an end soon, so let’s take advantage and squeeze out every bit of fragrant lemony-ness we can.  Pistachios and ginger pair extremely well with lemon, and are the prominent flavors in the buttery crust of these bars.  The filling uses both the juice and zest to get the most Meyer lemon flavor.  A simple glaze of confectioners’ sugar and more Meyer lemon juice tops it all off, along with a dusting of chopped pistachios to give it a salty crunchy balance.  And don’t worry.  We’ve got gluten free and whole wheat variations covered.  So go ahead, raise a glass (or lemon bar) to another citrus season.

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Chocolate Pavlova Two Ways

Pavlova may seem like an intimidating dessert to make, but it is actually quite easy.  A couple years ago, we featured a Pavlova with Lemon Curd and Berries.  So good for spring and summer months!  But chocolate pavlova is my favorite kind of pavlova.  In fact, it is probably my favorite chocolate dessert.  The key to a good chocolate pavlova is figuring out the perfect cocoa ratio.  Cocoa powder deflates egg whites, so black cocoa powder is a must in this recipe to deliver the most chocolatey flavor and still keep that fluffy marshmallowy interior.

Since pavlova uses a lot of egg whites, making curd out of the egg yolks to top the pavlova with is a no-brainer.  This post includes a recipe for pomegranate curd and orange curd, as well as instructions for one large pavlova or smaller individual sized ones.

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