raspberry pistachio mini pavlovas + a giveaway

haaaaappy monday, everybody!!

how were all of your weekends? mine was as relaxing as can be, right down to the socks with birkenstocks that i wore outside not once but twice (!!!) for warmth (low was in the 30s!), comfort, and to imitate my style icons the olsen twins. i did all the fall things: hosted an apple picking party, made caramel apples, made chicken with apples, made a (sadly flopped) honey cake with apples... and then wrapped things up by watching miss america at the town pizza parlor and it was magnificent.

today a thing called beet harvest pre-haul starts! it's basically the amuse-bouche of beet harvest: you get all of your equipment ready, start picking from your fields, and take in a sampling of beets to the plant so you're ready to get your harvest on come october first. there is a big truck filled with beets in our yard right now! i am tempted to yoink one and do recipe experiments but i'm afraid to climb up onto the truck. actually mostly i'm afraid to go outside right now because of the cold. 

ok now let me tell you about these pavlovas. first, the person behind these pavlovas, who is also one of my favorite bloggers ever, stephanie! i feel like she doesn't need an introduction because if you read my blog then you've seen the zillion times i've linked to her blog and if you've seen her blog even just once you know she is the tops. she is also the tops in real life, we were each other's dates to the saveur awards when our men couldn't make it, and if we lived in the same town, i could see some major kimmy gibbler/d.j. tanner action happening. her joyful and fun personality oozes from her work the way the hollandaise oozes from this grilled cheese. i've made so many of her recipes and they are all delicious while managing to be shockingly simple... which is why it is about time that her book comes out! i can't sing enough praise about it. it's inspiring, it's approachable, it's creative, it's flavorful, it's nothing you don't want, it's fit for pretty much anyone. i see these pictures and think, shit, i cannot make that. and then i read the recipes and i'm like, wait a second, i think i can. i think i can. i think i can. and so pictured here is the first ever pavlova i ever did make. and despite me planning on having people over to help us finish them, eggboy and i demolished them and didn't even look back. 

they're fluffy, airy little creatures with a perfect amount of sweetness, sourness from the raspberries, and savoriness from the pistachios. they also look cute, like a cartoon version of a dessert. but they're real! and real good.

raspberry pistachio mini pavlovas

from stephanie le's book, easy gourmet

makes 14 mini pavlovas


2 large egg whites

1/8 tsp salt

1/2 c sugar

1 tsp cornstarch

1/4 tsp vanilla

1/2 tsp white wine vinegar

1/4 c pistachios, roughly chopped

1/2 c whipping cream, whipped into soft peaks

1 c raspberries

chopped pistachios, to serve


preheat oven to 350ºf.

with an electric mixer, whip the egg whites with the salt until peaks start to form. add the sugar in a slow stream. continue to whip until the eggs are shiny and stiff. sprinkle in the cornstarch, vanilla, vinegar, and pistachios. gently fold to combine.

scoop the meringue into equal mounds on a parchment-lined baking sheet. place in the oven and immediately turn down to 300ºf and bake for 25 minutes. turn the oven off and leave in for another 25 minutes and then remove from the oven. cool completely.

to serve, top with softly whipped cream, raspberries, and an extra sprinkle of chopped pistachios.

note: if you want super-green pistachios, blanch them in boiling water for 10-15 seconds. strain, then rub with a clean towel to remove their skins. if the skins are still clinging, keep the pistachios in cold water as you rub.


annnnd.... i'm giving away a copy of easy gourmet! to enter this giveaway, leave a comment with the best dessert you've ever had! this giveaway is open to u.s. residents only.


farm supper + friday links + a giveaway winner

last weekend i made challah, hummus, and israeli salad for 130 people at the oldest farm in the red river valley. it was so much fun! i toughed out the bugs, used tomatoes and cukes from the garden across the road, and didn't even get too sheepish when i had to go in front of everyone and take a bow (curtsy?) for my hummus. the rest of the menu featured delicious goodies made by chefs from some of my favorite fargo restaurants. working alongside them to prep and plate all of our dishes was one of the coolest things ever. it felt good plating things that were going to be eaten immediately by real live strangers and not just scraped into a tupperware container to be picked at later by eggboy, like most of my blog recipes. maybe one day i'll have my own 130-person supper at our farm. every course would be cake.

friday links!!

my soundtrack this week has been the new karen o album. her voice always reminds me of the fall because of that time i listened to the where the wild things are soundtrack over and over and over and that was during the fall.

i would like a handful of these salt and vinegar roasted chickpeas please.

fried pork + salad = you have broken even with healthiness, you have nothing to worry about, it's math.

eggboy wanted you to know that the three paragraphs i have written here on avocado toast detail exactly how i make my toast on an almost-daily basis. i didn't b.s. you at all, scout's honor.

three things that speak for themselves: coconut macaroon filled peaches, spiked pistachio cupcake milkshakes, and tim tam slam macarons. i mean...?!?!!!

there is a serious amount of beauty happening up in here.

our friends up in winterfell made a new yummy thing!

i want drawing skills like demetria.

and the winner of last week's giveaway is...ms. melissa king! step right up, sista!

happy weekend everyone!!!

does anyone have anything fun planned?? i'll be having an apple picking party and then rooting hard for miss illinois in miss america this weekend!


pumpkin cake + semifreddo push pops

push pops are a fall seasonal food, right? because soccer games? or was that exclusive to my suburban world? i just seem to have all these bowl-cut-wearing memories of running around in the fall with my little shin guards and cleats on, probably losing to the other team, and then not caring at all because look, the ice cream truck, and heeeeere come sticky fingers fingers from a flinstone's push pop. those things were *in my worst falsetto voice* the best. i remember having to warm them between my hands a little bit so that they would loosen up out of their cardboard tubes and then i would demolish them and take apart the tube device and play with the different parts. they were fascinating. v v fascinating. 

so now that i'm a sophisticated fancy lady, these guys have gotten sophisticated and fancified by way of ice cream's quirkier cousin, the semifreddo, and soft autumny pumpkin (!!!!) cake. these push pop molds are fun little creatures and i wanted to do them justice by making something that really takes advantage of their clear cylindrical nature. any sort of mini cake would be cute in these, but a semifreddo-filled mini cake, which probably wouldn't stand that well on its own or assemble that easily, has found a perfect home in this mold. the cake will hold its shape neatly, you can peek at the little layers (hello!), and you can keep them in your freezer for whenever you have a cake and ice cream emergency.

pumpkin cake + semifreddo push pops

makes 12-16 pops

made with the help of my all-time favorite pumpkin bread and giada's semifreddo



1 3/4 c flour

1 tsp baking soda

3/4 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

a pinch of ground ginger

1 3/4 c sugar

7.5 ounces (or about 3/4 c + 2 tb) pumpkin puree

2 large eggs

1/2 c vegetable oil

1/3 c water


4 large egg yolks

1/4 c + 2 tb sugar

1 tsp vanilla

a pinch of salt

1/2 c heavy cream


round push pop molds




make the cake: preheat oven to 350, line two 9 x 13 pans with foil and grease the foil.

in a medium bowl combine flour, baking soda, and spices. in a large bowl, combine remaining ingredients. mix in the dry ingredients, pour into prepared pans, and bake. begin checking for doneness at about 20 minutes.

let cool, wrap in plastic wrap, and then freeze until ready to use, up to one week.

make the semifreddo: in a double boiler, whisk together egg yolks, 1/4 cup of sugar, vanilla, and salt. heat over simmering water, whisking constantly, until it reaches 160 degrees. transfer to an ice bath to cool.

whip up the heavy cream. gradually add remaining 2 tablespoons of sugar once the cream gets thick. whip to stiff peaks. gently and gradually fold this into the yolk mixture.

assemble: cut out 1 1/2-inch circles of cake. layer them in your push pop molds with sprinkles and 1-2 teaspoons of semifreddo between each layer. freeze for a few hours. enjoy!


this post is part of becky's eat seasonal roundup! check out a bunch of other seasonal goodies here!

sponsored by: laguna wholesale, sellers of all sorts of dessert-related goodies! you can use the code "grateful5" to get 5% off of your first order!