The Unlikely Baker http://theunlikelybaker.com Easy and Delicious Recipes for the Home Baker! Sun, 22 Jan 2017 04:42:11 +0000 en-US hourly 1 http://theunlikelybaker.com/wp-content/uploads/2016/03/cropped-Favicon2-32x32.png The Unlikely Baker http://theunlikelybaker.com 32 32 105548175 Sweet Potato Breakfast Hash with Sausage, Bacon and Eggs http://theunlikelybaker.com/sweet-potato-breakfast-hash-sausage-bacon-eggs/ http://theunlikelybaker.com/sweet-potato-breakfast-hash-sausage-bacon-eggs/#comments Mon, 16 Jan 2017 13:00:45 +0000 http://theunlikelybaker.com/?p=2079 This sweet potato breakfast hash is delicious and filling. And with all the best things about breakfast – potatoes, sausages, bacon and eggs – in one pan, it’s a great way to start your day! Let me start with this disclosure: I did not make this sweet potato breakfast hash. Red did. Those of you who...

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This sweet potato breakfast hash is delicious and filling. And with all the best things about breakfast – potatoes, sausages, bacon and eggs – in one pan, it’s a great way to start your day!

Sweet Potato Breakfast Hash

Let me start with this disclosure: I did not make this sweet potato breakfast hash. Red did.

Those of you who know me and who’ve followed my blog know that I cannot cook (our stove hates me and hot oil scares me) so Red does all the cooking at home.

I will still take credit for the recipe though. I mean, I deserve it! Have you ever followed around a grumpy cook, constantly asking “what are you doing now?” in the hopes of documenting a recipe? And then proceeding to take pictures of the food while said cook who you’ve annoyed all morning sits there giving you the evil eye, waiting, hungry and grumpier than ever?

I think not. So say no more. I do what I must to bring you the best, the most delicious recipes. And delicious, this sweet potato breakfast hash is!

Great way to clean out your fridge

Sweet Potato Breakfast Hash

It’s also a great way to clean out your fridge. If you’ve ever looked in there and thought what the heck are you going to do with that lone sausage, few strips of bacon, half a bell pepper and other things leftover from your other recipes – make a hash!

You just need to have a piece of sweet potato as base, some eggs, and you have yourself a dish that the whole family will enjoy.

Sweet potato breakfast hash

Sweet Potato Breakfast Hash

You can use a normal potato; we personally just prefer a sweet potato – we find it so much more flavourful and it brings a delightful sweetness to this savoury dish.

You can experiment with the toppings too. No bacon? Add ham. No sausage? Add hotdog (why not? It’s your hash). Then all you need to do is start cooking your ingredients in the stove and finish it in the oven. For how long depends on how you want your eggs.

This sweet potato breakfast hash is a great way to start your day!Click To Tweet

Great start to the day

Sweet Potato Breakfast Hash

This sweet potato breakfast hash is so filling and delicious and takes no time at all (that is, if you don’t have a food blogger hovering over you lol). It’s also a great alternative to pancakes and other sweet breakfast options…though it goes great with pancakes too if you’re thinking of doing an epic breakfast spread.

Here are other ideas, if you are:

Strawberry Cream Cheese Stuffed French Toast Croissant bread pudding

So tonight, have a look in your fridge. You may just have a delicious breakfast hash in your future tomorrow!

Sweet Potato Breakfast Hash with Sausage, Bacon and Eggs

Sweet Potato Breakfast Hash with Sausage, Bacon and Eggs

All the best things about breakfast – potatoes, sausages, bacon, eggs – in one pan. This sweet potato breakfast hash is a great way to start your day!

Ingredients

  • 6 pieces breakfast sausage, sliced
  • 5 strips of bacon, sliced
  • 2 shallots, sliced
  • 5 garlic cloves, minced
  • 1 regular sized sweet potato, peeled and diced
  • 1/4 cup chopped bell pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika powder
  • Salt and pepper to taste
  • 4 large eggs
  • Chopped cilantro and green onion to garnish (optional)

Instructions

  1. Preheat oven to 350F.
  2. In a medium sized oven-safe skillet, cook sausages and bacon on medium heat until brown. Remove from pan.
  3. Using the same pan, sauté shallots and garlic until translucent. Add sweet potato and cook for 5 minutes. Toss back the sausages and bacon, add the bell pepper, and stir.
  4. Add garlic powder, smoked paprika, salt and pepper. Stir to combine. Remove from heat and make 4 wells. Gently drop an egg in each well.
  5. Bake for 10-15 minutes until the eggs are cooked to your liking (15 minutes = hard boiled egg). Sprinkle with chopped cilantro and green onion before serving.
http://theunlikelybaker.com/sweet-potato-breakfast-hash-sausage-bacon-eggs/

Happy cooking and baking!

Did you make sweet potato breakfast hash? How did it go? Tell me about it in the comments section below. I’d love to hear all about it.

Other savoury recipes are here.

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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How to Make Tsokolate (Filipino Hot Chocolate) http://theunlikelybaker.com/tsokolate-filipino-hot-chocolate/ http://theunlikelybaker.com/tsokolate-filipino-hot-chocolate/#comments Mon, 09 Jan 2017 13:00:34 +0000 http://theunlikelybaker.com/?p=2063 Tsokolate or Filipino hot chocolate is unadorned. No whipped cream, marshmallows or sweet syrups to hide behind. Made with just milk and tablea or cocoa tablets, it is what chocolate purists dream of. It’s quick, easy, delicious and sure to lift your spirits! Over the holidays we saw a slew of incredible hot chocolate drinks...

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Tsokolate or Filipino hot chocolate is unadorned. No whipped cream, marshmallows or sweet syrups to hide behind. Made with just milk and tablea or cocoa tablets, it is what chocolate purists dream of. It’s quick, easy, delicious and sure to lift your spirits!

Tsokolate

Over the holidays we saw a slew of incredible hot chocolate drinks invade our screens, all of them equally luxurious and divine. Some had marshmallows on top of whipped cream on top of ice cream on top of brownies. They were amazing!

That’s what the holidays are for after all. Once a year we reward ourselves with delightful things that we can then dream about the whole year.

This is not that kind of hot chocolate though. Filipino hot chocolate or tsokolate (pronounced cho-coh-lah-teh) is simple, muted, like that hug you need on a particularly dreary winter day, after a nasty time at work, when all you want to do is sit and read a book (preferably a cookbook with nice photos).

Winter chill

Tsokolate or Filipino hot chocolate - sure to lift your spirits on a dreary winter day!Click To Tweet

Last weekend we heard words like “arctic air”, “extreme cold weather alert” and “icy road conditions” thrown around. There was not much snow where I was but the temperature dipped to -20C (-4F). You’d think living in Canada all these years I’d be used to this by now but understand that I grew up in the tropics so I always find myself feeling personally offended by winter (I mean, the wind hurts me face!).

Enter tsokolate. Now that makes me feel better about my eyeballs feeling cold.

Filipino hot chocolate all year

Truth be told, I drink hot chocolate all year. Yes, even in the summer. Weird? I think not. It’s chocolate, it’s delicious, and I drink it somewhere air-conditioned.

I mean, why do coffee drinkers get their hot coffee all year and I’m judged when I have my hot chocolate? Why am I getting so angry? I blame winter lol.

Tsokolate tablea

Tsokolate

Anyway, back to this tsokolate recipe – there really is nothing simpler. The hardest part is getting hold of good quality tablea (here’s an example of what they look like). I bought mine in Manila when I went home last October but you can also find good ones in Filipino or Asian stores (and there’s always Amazon).

Some are better than others (i.e. chocolatier and purer) but your recipe testing is sure to be a delicious one!

Whisk away

Tsokolate is traditionally made by whisking the tablea in milk with a batidor or wooden whisk that kind of looks like a honey dipper but more intense. Imagine little Filipino grandmas beating the life out of a tablea with a batidor they probably inherited from their own grandmas. Now those are epic tsokolate.

Sadly, I don’t have a batidor so I just use a normal whisk and an immersion blender. Not to worry, it results to a lovely mug of hot chocolate just the same.

Be warned though: no matter how vigorously you whisk you will get some bits of cocoa in your drink – tsokolate is traditionally slightly gritty (I love that about it) but you can strain your hot chocolate if you prefer a smoother drink

Perfect with ensaymada

Tsokolate

Remember that easy ensaymada recipe I shared last week? Tsokolate would be perfect with that! Make both and treat yourself to an afternoon of Filipino treats.

Though tsokolate is great at breakfast too (pancakes anyone?) and, of course, at night when you’re winding down after that nasty day I was talking about earlier.

Whenever you decide to have your mug of Filipino hot chocolate, you’re sure to feel better about your day. Let’s get through winter together!

How to Make Tsokolate (Filipino Hot Chocolate)

How to Make Tsokolate (Filipino Hot Chocolate)

Tsokolate or Filipino hot chocolate is unadorned. No whipped cream, marshmallows, syrups. Just milk and cocoa tablets. Pure cocoa dream.

Ingredients

  • 5 tsokolate tablea (see notes)
  • 2 1/2 cups evaporated milk

Instructions

  1. Using a medium saucepan, dissolve 5 tsokolate tablea in 2 1/2 cups evaporated milk on medium heat by whisking vigorously with a balloon whisk (see notes).
  2. Once the tablea have almost completely dissolved, transfer to mugs. Serve warm.

Notes

The tablea I get is usually sweetened so there is no need for sugar or other sweeteners in this drink. They are available unsweetened though and it's very bitter. Check before purchasing.

You also have the option of using an immersion blender - once the tablea is soft and about 50% dissolved, remove from heat and blend. Reheat before serving.

http://theunlikelybaker.com/tsokolate-filipino-hot-chocolate/

Happy whisking!

Did you make tsokolate (Filipino hot chocolate)? Tell me about it in the comments section below. I’d love to hear all about it.

Apart from ensaymada, tsokolate would also go great with:

Buttermilk Pound Cake Apple Crumble Coffee Cake Lemon Ricotta Muffins Recipe Buttermilk Scones on Board

If you’re looking for another winter drink, check out this recipe for Turmeric Golden Milk.

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.



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Easy Ensaymada Recipe (Filipino Sweet Cheesy Brioche) http://theunlikelybaker.com/easy-ensaymada-recipe/ http://theunlikelybaker.com/easy-ensaymada-recipe/#comments Mon, 02 Jan 2017 13:00:52 +0000 http://theunlikelybaker.com/?p=2045 Imagine cinnamon rolls but made with sugar and cheese instead. That’s what Filipino ensaymada is. Soft and sweet brioche, brushed with butter, dunked in sugar and sprinkled with cheese. This ensaymada recipe is simple and easy to follow too. Enjoy! Happy new year everyone! Did you have a nice holiday break? Ready to take on...

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Imagine cinnamon rolls but made with sugar and cheese instead. That’s what Filipino ensaymada is. Soft and sweet brioche, brushed with butter, dunked in sugar and sprinkled with cheese. This ensaymada recipe is simple and easy to follow too. Enjoy!

Easy Ensaymada Recipe

Happy new year everyone! Did you have a nice holiday break? Ready to take on the new year? Have you decided on a resolution yet?

I did, I am, I haven’t.

I have been trying to get better at working with dough since the latter part of last year though. Does that count? Conquer dough? Well, there’s no New Year’s Resolution Police so I guess that’ll be ok.

I have a long road ahead of me dough though because currently, I kind of suck (I once took out a chilled pie dough for rolling and it proceeded to crumble before my eyes lol). I have perfected a few recipes however, this ensaymada recipe one of them. It’s another cherished Filipino snack too so it’s extra special; whenever I make it, I’m transported home.

What is ensaymada?

Easy Ensaymada Recipe

If you google what ensaymada means, you’ll find that its roots can be traced back to a pastry from the Spanish island of Majorca. The Philippines was under Spanish rule for almost 400 years after all so a lot of our food, culture and even language have strong Spanish influence.

Churros con Chocolate Filipino Eggplant Omelette Turon Filipino Banana Lumpia Brazo de Mercedes Cupcake

Bottom line: ensaymada is delicious. Think of it as a cinnamon bun – soft and tender – but without the cinnamon and the frosting. Instead, the lovely brioche is generously brushed with butter, dunked in sugar and again generously sprinkled with cheddar cheese.

Soft brioche, brushed with butter, dunked in sugar and sprinkled with cheese. Enjoy!Click To Tweet

Easy ensaymada recipe

Easy Ensaymada Recipe

Why easy ensaymada recipe you ask? Truth be told, the traditional dough recipes you’ll find for ensaymada has about a thousand steps. Who has the patience? (Evidently not me.)

So I decided to make it simpler and I’m quite happy with the result. It’s not exactly the same as the ensaymada you’ll find at a local bakeshop but it’s a darn good one if I say so myself!

Great with coffee, better with hot chocolate!

Easy Ensaymada Recipe

Eat ensaymada for breakfast or, like most Filipinos, as merienda or afternoon snack. Dunk it in hot chocolate while you’re at it! Enjoy!

Easy Ensaymada Recipe (Filipino Sweet Cheesy Brioche)

Easy Ensaymada Recipe (Filipino Sweet Cheesy Brioche)

Filipino ensaymada - soft and sweet brioche, brushed with butter, dunked in sugar and sprinkled with cheese. This ensaymada recipe is simple and easy to follow. Enjoy!

Ingredients

    Phase 1:
  • 1/2 cup warm water (110F)
  • 1 package active dry yeast (0.25 ounces)
  • 1 teaspoon granulated sugar
    Phase 2:
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
    Phase 3:
  • 2 large eggs lightly beaten, room temperature
  • 4 cups all purpose flour
  • 1 tablespoon canola oil (or vegetable oil)
    Phase 4:
  • 1/2 cup unsalted butter, melted and allowed to cool slightly
  • 1 cup shredded sharp cheddar cheese
    Phase 5:
  • Melted butter
  • Granulated sugar
  • Shredded sharp cheddar cheese

Instructions

    Phase 1:
  1. In a measuring cup, stir 1/2 cup warm water, 1 package active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).
    Phase 2:
  1. In a medium saucepan on medium heat, warm 1/2 cup milk until you see bubbles forming at the edges. Remove from heat and stir 1/4 cup sugar, 1 teaspoon salt, and 1/4 cup butter until the butter has melted.
  2. Set aside and let cool until lukewarm.
    Phase 3:
  1. In a large bowl, combine your yeast mixture, your milk mixture, eggs and 1 1/2 cups flour. Stir until combined. Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition.
  2. Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.
  3. Oil a large bowl with 1 tablespoon canola oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth and allow to rise in a dry warm place (about 90F - see notes) until it doubles in size (about 1 hour).
    Phase 4:
  1. When your dough is ready, transfer it into a lightly floured surface and roll out slightly. Evenly divide the dough into 12 pieces (see notes) and flatten each one into a 4x6 inch rectangle.
  2. Brush each piece with melted butter and sprinkle with cheddar cheese. Roll the dough tightly up and pinch the edges to seal. Then roll each one into itself (like a spiral) and place onto your ensaymada moulds (see notes). Brush the tops of each ensaymada with butter, cover with damp cloth and let rise for another 30 minutes.
  3. Preheat your oven to 375F and bake for 20 minutes or until golden brown. Do not over bake. Let cool in the mould and when it's cool enough to handle, put your toppings.
    Phase 5:
  1. Brush the still warm ensaymada with melted butter then dip in a bowl filled with granulated sugar. Sprinkle with cheddar cheese. Serve warm.

Notes

I keep my dough in my oven to rise. I usually preheat it to about 100F then turn it off just when I'm about to knead my dough. This way, the temperature would have gone down to 90F when I put my dough in.

I use a kitchen scale to make sure my dough is evenly divided.

If you don't have ensaymada moulds, you can use a muffin pan instead.

http://theunlikelybaker.com/easy-ensaymada-recipe/

Happy baking!

Did you try this ensaymada recipe? Tell me about it in the comments section below. I’d love to hear all about it.

Here are other breakfast/snack options for you:

Basic Granola Recipe Easy Cheddar Biscuits Lemon Ricotta Muffins Recipe Buttermilk Scones on Board

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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16 Last-Minute New Year’s Eve Desserts http://theunlikelybaker.com/16-last-minute-new-years-eve-desserts/ http://theunlikelybaker.com/16-last-minute-new-years-eve-desserts/#comments Mon, 26 Dec 2016 13:00:14 +0000 http://theunlikelybaker.com/?p=2011 Impress your guests and close the year with a bang with these 16 New Year’s Eve desserts that are easy to do and even easier to eat! Hope everyone had a happy Christmas! We had a really low-key one, which was a nice change from all the hustle and bustle of the days leading up to...

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Impress your guests and close the year with a bang with these 16 New Year’s Eve desserts that are easy to do and even easier to eat!

New Year's Eve Desserts

Hope everyone had a happy Christmas! We had a really low-key one, which was a nice change from all the hustle and bustle of the days leading up to it.

But you know what this means – the new year is upon us! Which means New Year’s Eve parties.

As always, to close the month I have a delicious round-up for you: 16 last-minute New Year’s Eve desserts that you can prep ahead or  whip up quickly so that all you need to think about on December 31 is having a blast.

New Year’s Eve Desserts: Make Ahead

Anything that you can prep the day before the party is always a lifesaver. Make all the components beforehand and assemble just when you’re ready to serve. It allows you to enjoy the party outside the kitchen! It doesn’t hurt that they look stunning too.

Impress your guests with this Lemon Panna Cotta with Grapes Two Ways from The Missing Lokness.

New Year's Eve Desserts

Here’s another lovely panna cotta recipe for you – Lavender Panna Cotta – from Salt & Lavender.

New Year's Eve Desserts

This third one is not panna cotta but an Irish Cream Crème Brûlée – slightly delightfully boozy, perfect for New Year’s Eve!

New Year's Eve Desserts

New Year’s Eve Desserts: Boozy

Speaking of boozy, Irish cream seems to be popular this time of year.

These Bailey’s Chocolate Chip Cookies from Byte Sized Nutrition are definitely not just for Santa.

New Year's Eve Desserts

And how about these Baileys Cheesecakes with Baileys Salted Caramel Sauce from Patisserie Makes Perfect? Perfect!

New Year's Eve Desserts

Not into Bailey’s? These fun Fluffer Nutter Butter Hot Cocoa Shooters from Lydi Out Loud are made with vodka. How can we say no?

New Year's Eve Desserts

While this Beer Brittle Chocolate Bark from The GastroNom has stout beer. Pretty awesome, right?

New Year's Eve Desserts

New Year’s Eve Desserts: Finger Desserts

If you’d like sober desserts, these Fully Loaded Toffee Saltines from Domesticate ME! is a great choice.

New Year's Eve Desserts

And trick your guests into eating fruit by serving these Apple Nachos with Peanut Butter and Chocolate from Trial and Eater.

New Year's Eve Desserts

New Year’s Eve Desserts: Balls and Truffles

Balls and truffles were big this year and they’re really fantastic treats you can serve on New Year’s Eve.

Raia’s Recipes has these Dark Chocolate Peppermint Truffles that’s to-die for.

New Year's Eve Desserts

And these Chile Mocha Truffles from Champagne Tastes are – and I quote (and absolutely agree) – “perfect little balls of happiness”.

New Year's Eve Desserts

While Natalie’s Food & Health came up with these healthy Chocolate Cinnamon Balls. It’s never too early to start working on that New Year’s resolution to eat healthy!

New Year's Eve Desserts

New Year’s Eve Desserts: Try Something New

If you want to try something new this year, you’d love the recipes below.

It’s hard resist this Fiery Ginger Cheesecake from Made by Luci. It’s vegan and gluten free too.

New Year's Eve Desserts

Want cheesecakes in jars? You would love these 8 Ingredient Passion Fruit Cheesecake Jars over at My Food Story.

New Year's Eve Desserts

New Year’s Eve Desserts: Lemon Love

You didn’t think I’d forget about lemon, did you? Never.

Here’s a Lemon Pavlova with Toasted Almonds & Coconut that’s a ray of sunshine on a dreary winter day.

New Year's Eve Desserts

And here’s a Lemon Mousse Dessert from Art from My Table that only has 2 ingredients it’s a breeze.

New Year's Eve Desserts

And there you have it. Sixteen incredible New Year’s Eve desserts you can serve at your New Year’s Eve party.

Check out this collection of last-minute dessert ideas for New Year’s Eve and end the year with a bang!Click To Tweet

I’d like to take this chance to thank all of you for going on this awesome baking adventure with me this year. I appreciate the support, the encouragement and the good vibes all around. You guys are the best!

Hope you found this year as exciting and delicious as I did. The journey continues next year, see you on the other side! Have an amazing New Year’s Eve and a brilliant and blessed new year!

Did you make any of these recipes? What are your New Year’s Eve plans? I’d love to hear from you! Let me know in the comments section below.

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter,  Google+  and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


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Lemon Pavlova with Toasted Almonds & Coconut + My JORD Love Affair http://theunlikelybaker.com/lemon-pavlova-toasted-almonds-coconut/ http://theunlikelybaker.com/lemon-pavlova-toasted-almonds-coconut/#comments Mon, 19 Dec 2016 13:00:36 +0000 http://theunlikelybaker.com/?p=1985 Imagine a meringue that’s crunchy on the outside but soft and chewy on the inside, slathered with luscious lemon curd and light whipped cream, then sprinkled with toasted almond and coconut. This lemon pavlova is a bright ray of sunshine on a dreary winter day. It’s no secret that I love Christmas. It’s my favourite...

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Imagine a meringue that’s crunchy on the outside but soft and chewy on the inside, slathered with luscious lemon curd and light whipped cream, then sprinkled with toasted almond and coconut. This lemon pavlova is a bright ray of sunshine on a dreary winter day.

Lemon Pavlova

It’s no secret that I love Christmas. It’s my favourite time of the year (well, apart from my birthday lol). And this year Christmas came extra early. First, Meyer lemons – one of my favourite things! – started appearing on shelves at our store so I proceeded to hoard them (hey, they’re only available for a limited time) and immediately got so overwhelmed with lemon baking thoughts.

Second, I received a lovely gift in the mail – a dark sandalwood and slate Frankie 35 wood watch from JORD Wood Watches. I’ve never had a wood watch before and this timepiece is exceptional. Looks like I found yet another reason to love the season!

JORD Wood Watches

JORD Wood Watches

Do you have that one person on your list that’s just impossible to buy a present for? The unique wood watches from JORD is the answer.

Their men’s and women’s collections are filled with stunning pieces that are impeccably designed (the company is run by artists, designers, marketers and minders after all!), made of sapphire crystal glass (second only to diamond as the hardest and most scratch resistant material on earth) and different wood from around the world. Each watch is also customizable for a truly personalized piece.

JORD and The Unlikely Baker holiday giveaway

Lemon Pavlova

The best part? You can own one too! JORD is giving away $25 off your purchase. Just visit this link and the e-card is yours. Hurry because the offer ends on December 21 (11:59PM)!

This really is a wonderful present.  The timing (well aren’t I clever) is perfect too – with Christmas so near my new JORD watch and I would enjoy so many holiday parties together.

In fact I already showed off my new watch wore my new watch at a party we hosted. People were gushing (and I was so proud!). They were gushing about this lemon pavlova that we served too.

Lemon Pavlova

Meringue with lemon curd, whipped cream, toasted almond and coconut. You’re welcome.Click To Tweet

Lemon Pavlova

The meringue was perfectly crunchy outside but sticky and chewy inside. The homemade lemon curd was sweet and tart. The homemade whipped cream added freshness to the bite. While the toasted almonds and coconut provided texture. It was a fantastic treat.

Tips for making the perfect meringue

Lemon Pavlova

I know a lot of people are wary of making meringue and working with egg whites so here are some things I’ve learned along the way that I hope will help:

  • Make sure your egg whites are room temperature. They whip better and you’d get better volume. It’s easier to separate egg whites from the yolks when the eggs are cold though so what I do is separate the whites from the yolks while the eggs are cold straight out of the fridge then bring the whites to room temperature in a separate bowl (usually 15-20 minutes, or however long it takes for me to prep everything else).
  • Speaking of yolks, make sure none of it get to your egg whites. It will spell disaster.
  • Also make sure your bowl and whisk are dry and grease free. Don’t use a plastic bowl because oil tends to stick to them; stainless steel or glass bowls are the best.
  • When adding sugar, do so gradually (I usually do about a tablespoon at a time). Don’t dump a cup of sugar all at once – your meringue might not come together or if it does, it will take longer.
  • This is optional for some people but I always use cream of tartar or white vinegar to stabilize my meringue. It does not affect the taste – it just makes the meringue firmer and less likely to fall apart.

Assembling your lemon pavlova

Lemon Pavlova

Lemon Pavlova

Now that’s out of the way, it’s time to assemble!

I’m a heavy froster so it follows that I’m also a heavy pavlova-assembler (what can I say, I get carried away). So my first pavlova was way too sweet. So the lesson here is: taste your components first. See how much of each would lead to that perfect bite then start piling them on!

Make a lemon pavlova this holiday season. It’s a bright, light holiday dessert. (And remember to enter our JORD giveaway.) Happy holidays!

Disclosure: This post is sponsored by JORD Wood Watches but all photos, words and opinions are mine. Thank you for supporting the brands that support me! 

Lemon Pavlova with Toasted Almonds & Coconut

Lemon Pavlova with Toasted Almonds & Coconut

Lemon pavlova - meringue topped with lemon curd and whipped cream then sprinkled with toasted almond and coconut. A bright and delicious dessert!

Ingredients

    For the Meringue:
  • 4 egg whites, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
    For the Lemon Curd:
  • See this recipe for homemade lemon curd. You can also buy a jar of your favourite ready-made brand.
    For the Toppings:
  • 1/2 cup almonds, toasted and roughly chopped
  • 1/4 cup sweetened shredded coconut, toasted

Instructions

    For the Meringue:
  1. Preheat your oven to 275F. Take parchment paper cut to fit your baking pan and draw 4 circles on it that's 4 inches in diameter, leaving a space around each circle. Turn the parchment paper over and line your baking pan with it. Set aside.
  2. Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the egg whites at medium high speed until you reach soft peaks. Add the 1 cup of sugar a little at a time until you're almost at stiff peaks. Add 1/2 teaspoon vanilla extract and 1 teaspoon white vinegar and continue beating until your meringue is stiff and shiny.
  3. Transfer your meringue onto your lined baking sheet, scooping it into your 4 circles.
  4. Bake for 45 minutes then turn off the oven and leave the meringues inside the oven overnight to dry.
  5. Carefully lift the meringue off the parchment paper and store in an airtight container until you're ready to serve.
    For the Lemon Curd:
  1. See this recipe for homemade lemon curd. You can also buy a jar of your favourite ready-made brand.
    For the Whipped Cream:
  1. See this recipe for homemade whipped cream. You can also use ready-made.
    Assembly:
  1. Take your meringue and spread a good amount of lemon curd on top.
  2. Put a dollop of whipped cream on top of the lemon curd then sprinkle with toasted almonds and toasted coconuts.

Notes

You can make the meringue and the lemon curd up to 3 days ahead. Just make sure you keep your meringue in an airtight container and your lemon curd in the fridge properly chilled.

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Happy baking!

Did you make lemon pavlova? What are your favourite lemon desserts? Tell me about it in the comments section below. I’d love to hear all about it.

Wondering about what to do with extra egg yolks? I got you covered:

Irish Cream Crème Brûlée Homemade-Lemon-Curd Leche Flan Recipe (Filipino Crème Caramel) Mexican Chocolate Pudding

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