FOOD: Salted Caramel Pavlovas

Hello Made By Girl readers! Jen from Pretty Eats here with a gorgeous dessert that is sure
to impress, Salted Caramel Pavlovas. This meringue recipe has been a family stand-by
for ages, and I've been inspired to add a touch of caramel and sea salt. Pavlovas are such a simple cookie to make, don't tell your guests that though! These would also be lovely with fresh berries on top with a sprinkle of powdered sugar.

Salted Caramel Pavlovas

Ingredients: makes 6 pavlovas
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/8 tsp cream of tartar
• Sea salt
• 3/4 c sugar
• Jar of prepared caramel sauce

Directions:

• Preheat oven to 325 F
• Beat egg whites, extract, tartar, and salt until soft peaks form.
• Gradually add sugar. Beat until glossy and stiff peaks form.
• On a parchment lined baking sheet, spoon 3" wide mounds of the mixture.
• Drizzle 1/2 tsp of caramel sauce on each mound. Gently swirl with a butter knife.
• Bake pavlovas for 20-25 minutes. Turn off oven, allow pavlovas to sit in oven for
another 20 minutes.
• Drizzle with additional caramel sauce, sprinkle with a pinch of sea salt, and enjoy!

-post by Jennifer Olson

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FOOD: Chocolate Cherry Creme Tarts

Hi Made By Girl! This is Jen from Pretty Eats with a beautiful and decadent end of summer dessert, Chocolate Cherry Creme Tarts.  If you're still feeling this hot weather, you can also celebrate the beautiful fruit of summer and get your chocolate fix at the same time. The key to making the creme over the top is to use high quality (and yes, full fat!) ingredients.

These sweet treats are bite sized and guaranteed to impress!

Chocolate Cherry Creme Tarts Ingredients: 

Makes 12 mini tarts Chocolate Cherry Filling
• 2 tbsp unsweetened cocoa powder
• 2 tbsp sugar
• 2 tbsp cornstarch
• 1/4 tsp sea salt
• 1 tbsp cherry liqueur (such as Cherry Heering)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup chocolate bar, chopped finely
• Pre-made mini filo tart shells
• Fresh Bing or sweet cherries

Directions: 

In a saucepan over medium heat, whisk milk and cream, gradually adding dry ingredients.
Whisk constantly, heating to boiling, about 2-3 minutes.
Whisk in chocolate and cherry liqueur until smooth.
Remove from heat and chill for an hour in the fridge.
Simply assemble by filling tart shells and topping with a fresh cherry. Enjoy!

 -images and post by jen olson via pretty eats

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FOOD: RUSTIC PLUM GALETTE

Hi MadeByGirl readers, it is Alison here from Heart of Gold and I am incredibly excited to share with you a rustic fall dessert that incorporates one of my favorite fall fruits, plums.  The farmers market here in New York is over-flowing with delicious fruit, in particularly stone fruit like peaches and a variety of plums. We have already approached apple season, but I wanted to really savor the season so I decided to make a galette incorporating beautiful Italian Blue Plus.  

This type of 'pie' is very easy because it doesn't require a pan and the beauty is that it doesn't look perfect, but it tastes delicious.  As the plums bake, they succumb to almost a syrup like consistency, while the nutmeg and cinnamon create a comforting taste reminiscent of fall.  

Rustic Plum Galette

Serves 6

Crust Ingredients:

2 1/2 cups flour

3 tablespoons sugar

1 cup unsalted butter, chilled and diced

2 egg yolks

1/4 cup ice water

1 egg

sanding sugar, optional 

Filling Ingredients:

1 pound plums, sliced thin

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup sugar

pinch of salt

Directions: Preheat the oven to 350 degrees.  To make the crust, combine the flour and sugar into a food processor.  Add the diced butter and pulse until mixture resembles course meal.  Slowly add the egg yolks and ice water and pulse until combined.  Pour mixture into plastic wrap, form into a ball and let chill for at least one hour in the refrigerator.  Meanwhile make the filling - add the plums, cinnamon, nutmeg, sugar and a pinch of salt and stir to combine.  Once the crust has been chilled, roll-out onto a floured surface.

Roll into a circle and arrange the plums in the center of the crust allowing for about 2 inches of overhang.  Once filling as been assembled, close the galette by folding the sides in.  Beat the remaining egg and brush onto crust and sprinkle with sanding sugar.  Bake for 25 minutes or until crust is golden brown.  Serve warm or at room temperature with whipped cream or ice cream.

- Post & Photography by Alison

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Food: Lemon, Ricotta and Almond Cake

Hi everyone! It is Alison from Heart of Gold & Luxury and I am here to share an amazing dessert perfect for the warm summer months ahead.  Now that the thermometer is finally beginning to rise, I find myself lightening up my meals and increasing the amount of vegetables and fruit I consume since the fresh market is over-flowing with so much bounty.  

When it comes to dessert I also prefer to make recipes that are not heavy but still are flavorful and delicious and one of my new favorites is this Lemon, Ricotta and Almond Flourless Cake. Before diving into this recipe, I thought flourless cakes had to involve chocolate (and believe me, there is nothing wrong with that), but I was wrong. 

This cake has an amazing texture, thanks to the almond flour while the ricotta cheese makes it incredibly moist.  Once you make this recipe it will definitely find it's way into your summer dessert repertoire.
  

Lemon, Ricotta and Almond Cake

8 tablespoons unsalted butter, softened

1 1/4 cups super fine sugar

1 teaspoon pure vanilla extract

2 tablespoons lemon rind

1 tablespoon lemon juice, freshly squeezed

4 eggs, divided

2 cups almond flour

1 1/2 cups ricotta cheese

3/4 cup sliced almonds, for garnish

powdered sugar, for garnish

Directions: Preheat oven to 325 degrees. Line the bottom of a spring-foam pan with parchment paper, butter sides of pan and parchment paper.  Place butter, sugar, vanilla extract, lemon rind and juice into a large mixing bowl. With electric mixer beat until mixture is light and fluffy, about five minutes.  Add the four egg yolks and mix for about three minutes until completely combined.  In another bowl, with clean beaters, beat egg whites until they have reached stiff peaks.  Fold half of the egg whites into the mixture until incorporated then add the almond flour, fold until combined.  

Add remaining egg whites, ricotta and continue to fold batter until all ingredients have come together.  Pour into spring-foam pan and allow to cook for 45 to 50 minutes or until the cake is firm to the touch and when a knife is inserted into the center and it comes out clean.  If needed cover the cake with tin foil to prevent burning.  Once done allow to cool completely in pan.  Once cooled remove and sprinkle with sliced almonds and powdered sugar.  

*Recipe adapted from Donna Hay

- photographs and post Alison

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Pink Velvet & Berry Parfait

My husband rocks. He is so passionate about cooking & even though he's not a professional chef, his meals really impress me. 

I'm always posting them on my instagram, so if you follow me there, you'll see what I mean. He made these amazing parfaits for the LOVE LETTERS/Cartas De Amor digital Mag we put together, they were delicious! Below he'll add the recipe in case you want to impress your significant other! You can view the entire Love Letters magazine here. 

Also a quick shout out to Holly of Decor8 for sharing the 'Love Letter' mag on her blog! Thank you!
 

Here he is prepping...

Parfaits:
Cake (any kind of sponge or regular cake like the pink velvet)
1/2 cup heavy cream
1/4 cup confectioner's sugar (powdered)
1/2 tsp vanilla extract
Berries - cut strawberries, blueberries, blackberries, raspberries

In a chilled bowl, whip the heavy cream with a whisk attachment until it begins to peak. Add the sugar and vanilla and finish whipping - should be light, soft peaks.

Cut small cubes of the cake and place in the bottom of a parfait or tall shooter glass (if you don't have those, champagne or wine glasses also work well). Carefully spoon about 2 tsp of cream on top then gently knock the bottom of the glass to force it down. Add a layer of berries, then another layer of cream. Top with an exceptional berry, or even a nice bing cherry!


Stay tuned for a few more sweeeeeeet Valentine's Day recipes this week!

 
-images by jen ramos

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Holiday Treats

There are sooooo many cute Holiday recipes all over Pinterest - have you noticed?  Total inspiration! I pin a bunch on my own Pinterest if you'd like to follow along.  
 

Below are a few of my recent favorites! The peppermint eggnog is high on my 'to make' list. 

Have you ever made any of these below??

images via:

mocha / oh she glows

peppermint s'mores / culinaryconcoctionsbypeabody

peppermint eggnog / sugar and cloth

glittering cookie sandwiches / sugar and cloth

marshmallow candy canes

white chocolate popcorn / eat good 4 life

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FOOD: Spiced Pear Cake & Crème Fraîche Glaze

Hi guys! Lauren from Perpetually Chic, back today to share one of my favorite cakes for the fall season. The basic pear cake recipe is a staple in my family, but I recently made a few adjustments and created a glaze that I think makes this treat even more irresistible.

 Packed with pears, walnuts and currants and laced with cinnamon, nutmeg and vanilla, it's a cake that literally tastes like fall. Plus, it's equally delicious served with vanilla ice cream for dessert as it is enjoyed alone for breakfast! Keep reading for the easy recipe...

Ingredients:

For the Cake

• 3 firm, ripe pears, peeled, cored and diced
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• 2 eggs, at room temp
• 3/4 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup dried currants (or raisins)
• 1/2 cup chopped walnuts (or pecans)

For the Glaze

• 1/2 cup confectioners' (powdered) sugar
• 1/4 cup crème fraîche
• 1 tablespoon water
• 1/4 tsp vanilla extract
• 1/4 tsp each of cinnamon and nutmeg

Instructions:

1. Place the pears in a large bowl with the sugar. Stir and set aside for 15 minutes.
2. Preheat the oven to 350°. Butter a shallow, round pan.
3. In another bowl, sift together the flour, baking soda, cinnamon and salt. Then sift the flour mixture into the bowl with the pears. 
4. Add eggs, oil, vanilla, currants and walnuts to bowl with pears and mix well. Spread the batter evenly into the prepared pan.
5. Bake until a toothpick inserted into the cake comes out clean, about 50 minutes. Remove from oven and let cool in the pan on a rack. 
6. Meanwhile, make the glaze. In a bowl, whisk together the confectioners’ sugar, crème fraîche and water until smooth. Mix in vanilla extract, cinnamon and nutmeg. Spread the glaze all over the top of the cake. Let stand until the glaze sets, then cut into wedges and serve.

-post & images by Lauren Craig

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My Gilt Taste Purchase

Hey...this week has already BEGUN & I'm super busy. Today I have a new assistant coming in, it's her first day, so I'll be busy training & getting her acquainted with all things MadeByGirl & Cocoa & Hearts, should be interesting! But, now let me tell you about a site I came across this past weekend.

Some of you may know I'm MAAAAAD for chocolate. Dark chocolate to be exact. I can't stand milk chocolate, it tastes annoyingly sweet & it's not even good for you!  Anyhow, I came across a site called Gilt Taste. It's a division of the popular site GILT, where you find all things fashion. I love fashion, but GILT Taste was impressive. My husband introduced me to the site - showing me these magical chocolate covered figs. I instantly fell in LOVE & wanted to purchase them!  So, I did. Talk about impulsive shopping. 
 
Ok, they weren't the CHEAPEST sweets around, I paid a total of $62 for 16 chocolate covered FIGS.

Have you ever had chocolate covered figs???????? Call me crazy, but it is chocolate & figs, 2 of my favorites! 

My husband COULDN'T believe I bought it... but I will bet he changes his mind when they finally get here & he has a taste. Ha! So, to explain more about GILT Taste, it's a site that sells artisanal food products ranging from meats to sweets, produce & even seafood! 
 
The interesting thing about Gilt TASTE is that the products are not easily found in any kind of grocery store & they're sold for cheaper that retail but they're only available for a limited time on their site! Cool huh?

 

I'd love to know....What's your fave chocolate?? Dark, White or Milk?? & have you ordered from Gilt Taste??

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